Sanjeeva Uthra Email & Phone Number

Mississauga, Ontario, Canada

Mississauga

• As Breakfast Chef
• Plan and direct food preparation and cooking activities for breakfast.
• Interact with guests regarding events.
• Plan menus and ensure food meets quality standards and requisition food and kitchen supplies.
• Estimate food requirements and may estimate food and labour costs
• Arrange for equipment purchases and repairs

6791 Hwy 10, Mississauga Ontario L5T 2W1 Canada

• Manage and oversee the daily operations of the Hotel.
• Enhance and increase patron loyalty by building strong relationships with frequent guests.
• Attend and respond to all guest concerns and issues to promote return visitation.
• Devise and develop new segments of business by looking for ideas and opportunities.
• Plan, organize, direct, control and evaluate the operations of a Restaurant and Bar
• Determine the type of services to be offered and implement operational procedures

Toronto, Canada Area

• A 200 covers Indian Cuisine restaurant with Bar serving Buffet and A la Carte
• Training and leading a team of F & B servers to deliver excellent and prompt service
• Ensuring that Mis- en – place and Mis – en – scene is followed as per Standard Operating Procedures
• Responsible for maintaining standards of excellence in presentation and service
• Coordination of service to ensure the temperature of food is optimum
• Present Menus and Wine list, answered queries, took special requests and suggest Menu options

Planned and organized, directed, controlled and evaluated the operations of the group restaurants and outdoor catering division Determined the type of services to be offered and implemented standard operational procedures.Recruited over staff and administered staff training on customer services, Bills and as per Company SOPControlled inventory, monitored.

New Delhi, India

A collection of three hotels totalling 100 rooms and over 100 staffResponsible for supervision of the Hotel including maintaining a high standard of food quality & service and cleanliness of the Hotel. Analyzed and maintained financial information on computer and create reports on budget and employee records, prepare payroll, and pay bills, or monitor.

Kampala Uganda

Handled Food & Beverage, Banquets, and Conferences & Formal Dining Reservations and coordinated with guests/customers for resolving their concerns/needs. Supervised Three Restaurants and a Bar, and Hotel OperationsMaintained a team of 184 staff for a Hotel of 50 rooms and 10 service apartments. 3 Restaurants and a Bar. and two blocks of apartments at.

Planned, organized, directed and controlled daily operations. Oversaw the maintenance and repair of equipment and electrical and other systems. Enforced facility policies. Ensured and checked the decoration, staff preparation, staff uniform and cleanliness and communicated with the staff. Organized AuditingRecruited staff and organized training for the.

Instrumental in successful completion of pre opening building project (60,000 sq.ft), in coordination with architects. Responsible for managing (resourcefully) all facilities such as managing the fleet, cafeteria, organizing festivals, inventory management, renewal of AMC's. Managed the workforce (employees or contractual) & imparted continuous training to.

S.K Bangur Group InCharge (Projects) Hospitality Div. Head the diversification project of the company into hospitality industry. Identify 4/5 star hotels, resorts for leasing or purchase. Prepare feasibility reports& other requisite documents.

Jaipur, Rajasthan, India

• Responsible for the complete operations of all departments of the 18-acre ethnic village resort comprising 73 rooms/suites, 2 banquet halls, bar, lawn.
• Introduced a special lean season package (especially for overnighters) to bring down the already existing operational losses.
• Achieved 30% growth in occupancy, Jun’-Jul’-Aug’99.
• Initiated the idea of computerizing the work processes.
• Streamlined processes to bring in cost control measures (through energy/ fuel savings).
• Handled Food and Beverage especially Banquets/ Parties,

Noida, Uttar Pradesh, India

• Incharge of the complete operations of the unit including 48 rooms, multi cuisine restaurant, 3 banquet halls, 2 bars. Responsible for maximizing men/material utilization with key emphasis on quality.
• Responsible for getting Fire Fighting Systems fixed as desired by Noida Fire Department.
• Introduced & implemented computerization of systems/ processes to enhance processes.

Delhi, India

• Supervise operations for the unit comprising 68 rooms, 2 restaurants, 2 banquet halls, bar & coordination with 2 sister concerns-Holiday Inn (Jaipur) & Vikram Vintage (Nainital).
• Enhanced operations for vendor development/ coordination and revised old contracts for making the systems efficient.

Diploma, Hotel Management & Catering Technology

Aissce, Science