Sumit Singh Tomar Email & Phone Number

Gujarat, India

Rajkot, Gujarat, India

As a Resort General Manager Operations , I am responsible for all aspects of operations at the hotel, to day-to-day staff management and guests. Being an ambassador for the brand and your hotel. Provide leadership and strategic planning to all departments in support of our service culture, maximized operations and guest satisfaction.I Work Very closely with the hotel owners and other stake holders. DUTIES AND RESPONSIBILITIES:Oversee the operations functions of the hotel, as per the Organizational chart.Hold regular briefings and meetings with all head of departments.Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.Lead all key property issues including capital projects, customer service and refurbishment.Handling complaints, and oversee the service recovery procedures.Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.Ensure all decisions are made in the best interest of the hotels and management.Deliver hotel budget goals and set other short and long term strategic goals for the property.Developing improvement actions, carry out costs savings.A strong understanding of P&L statements and the ability to react with impactful strategiesClosely monitor the hotels business reports on a daily basis and take decisions accordingly. Ensure that monthly financial outlooks for Rooms,Food & Beverage, Admin & General, on target and accurate.Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.Prepare a monthly financial reporting for the owners and stake holders.Draw up plans and budget (revenues, costs, etc.) for the owners.

Ahmedabad, Gujarat, India

As a Business Development Manager in Oyo Hotels & Homes Pvt Ltd, handling a senior role for bringing supply of room inventory in Gujarat Hub, and as such has some important duties and responsibilities to fulfil, with both short and long-term goals to achieve.Key Responsibilities-:Developing growth strategies and plans.Managing and retaining relationships with existing clients.Increasing client base.Having an in-depth knowledge of business products and value proposition.Writing business proposals.Negotiating with stakeholders.Identifying and mapping business strengths and customer needs.Researching business opportunities and viable income streams.Following industry trends locally and internationally.Drafting and reviewing contracts.Reporting on successes and areas needing improvements.

Ahmedabad, Gujarat, India

As a General Manager Operations with Oyo Hotels & Homes. is responsible for managing 750+ Rooms alongwith the Hotels Executive team and overall hotels targets to deliver an excellent Guests and Members experience while managing profitability and guest satisfaction measures.Key responsibilities include-:Ensuring all various operations adhere to all OYO brand and operational Standards.Ensuring that all Departmental Operations guidelines are in place & maintained / continuously updated as necessary.Leading the design and deployment of the guest experience.Building effective relationships and initiatives to support the local community.Ensuring the resort has a skilled and motivated workforce with necessary skills to deal with any operational emergencies (e.g. Maintenance / Engineering, Health & Safety, Guest complaints etc).Ensuring effective support functions are in place to support Resort operations (Supply chain & Procurement, Engineering, Medical Services, Transport, Facilities Management etc).Ensuring there are relevant legally compliant HR practices in place across the report – including recruitment, training & Development, Performance Management etc.Creating a Yearly Business Plan with the Management Team and stakeholders which is measurable and achievable, monitored and amended at regular intervals.Overall responsibility for managing the hotels P/L.Ensuring that all departments Operational Budgets are in place and controlled effectively.Collating and analysing the revenue generation trends of the hotel, in order to identify critical areas for revenue enhancement.Establishing financial reporting mechanisms to comply with OYO standards.Preparing Yearly Sales and Marketing strategy along with the Executive Team and this forms the basis for the coming financial year.Driving sales activity to optimise commercial performance of the hotels.

Rajkot, Gujarat, India

Job Responsibilities-:Work directly with Director to manage all activities of the property including employees,maintenance,sales, and profit and loss controls.

Rajkot, Gujarat, India

Heading the Banquets with a team of 2 Executives,2 Captains and 15 Stewards.Chalked out the critical path & followed through the same.Hiring of the right mix team.Actively did the Revenue & Expense Budget exercise.Studying the competition and analyzing market trends.Organized team building exercises for associates resulting in highly motivated & learned team.Conducting Trainings for all levels ensuring brick in the wall processes.Preparing departmental reports both Monthly & yearly basically covering all the aspects of BSC (Balance Score Card).Spearheading all the VIP set ups & event details thereon executing the same with team.Setting up stores, back end processes & collateral's.Inventory & Control measures have been put in place ensuring minimum pilferage.Successfully coordinated & executed major Wedding events.Processes to recognize & personalize guest needs have been put in place ensuring repeat clientele.Actively involved in Sales and marketing of the venues as well as initiating new conceptsBanquets SOPs were prepared & successful application of the same was ensured.Initialized processes in people, product & guest related experiences for smooth functioning.Guest satisfaction scores have been the best in group.Sales target have been met in the very first month of operations.Training of the newly appointed team members was undertaken resulting in better process adherence.Establish standards for personnel performance and customer service.Estimate food and other beverage consumption in order to anticipate amounts to be purchased or requisitionedReview work procedures and operational problems in order to determine ways to improve service, performance,and or safety.Maintain food and equipment inventories,and keep inventory records.Arrange for equipment maintenance and repairs,and coordinate a variety of services such as waste removal and pest control.Overall responsible for the budgeting (Capital,Expenditure and Revenue) for banquets.

Bareilly, Uttar Pradesh, India

Handling F&B and working as a HOD for the department.Heading a team of 2 executives and 10 attendants.Organized team building exercises for associates resulting in highly motivated & learned team; Encounters the 24 hrs Coffee Shop)Conducted training sessions for staff members to enhance their soft skills.Streamlined the existing processes and operations to ensure smooth running & better GSTS scores.Minimized guest complaints through various measures.Innovated new best practices & checklists in the department.Introduced new processes, which resulted in efficiency of work.Outlet headed showed a growth of 15%.Festivals and promotions organized along side the Chef.F&B cost were kept under control through various measures.Assisting Resident Manager in preparing presentations and reports on various trends.Prepared KRA for colleague managers.Handled Festivity desk on New Year & also did Hampers for festivals.Contracts of all the bands were prepared and liaison of the sameIdentify and estimate quantities of foods,beverages,and supplies to be ordered.Maintain relationships with customers and staff.Update and use job-related knowledge.Schedule staff work hours and activities.Evaluate health and safety practices against standards.Make decisions and solve problems concerning menus and staff.Process and analyze information when scheduling and budgeting..Record information about inventory and health practices.Monitor food preparation and cleaning methods.Perform administrative activities such as scheduling, budgeting, and payroll.Establish standards for personnel performance and customer service.Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitionedReview work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.

Udaipur, Rajasthan, India

Udaipur, Rajasthan, India

Trident Udaipur with 143 rooms and 5 F&B outlets gave immense learning in F&B Basics and Process set-up.Team co-coordinatorTraining and developmentCustomer ServiceEnsures the delivery of brand promise and provides exceptional guest service at all times.Provides excellent service to internal customers in other departments as appropriate.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.Establishes a rapport with guests maintaining good customer relationships.Ensures that minimum brand standards have been implemented.Works closely with other Outlet employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of Resort’s guests.Works in a supportive and flexible manner with other departments.Maintains par stocks of all equipment and guest supplies as required.Seats, takes orders and serves food and beverage to guest according to the established sequence and procedures.Presents menu, answers inquiries and makes suggestions regarding food, beverage and service to restaurant guests.Clears and resets counters or tables at conclusion of each course.Fully conversant with all aspects of the MICROS SystemComputes bill and accepts paymentHave a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.Ensures high standards of personal presentation and grooming.Responds to changes in the Food and Beverage function as dictated by the industry, company and Resort.Attends training sessions and meetings as and when required.Actively involved in the streamlining of processes and systems in the restaurant.Complete Knowledge and hands on experience of Shaw man point of sale system interfaced with Fidelio.

Bengaluru, Karnataka, India

Amidst the lush green surroundings are The LaLiT Ashok Bangalore’s 184 rooms and 6 F&B Outlets. Key Responsibilities-:Excellent customer service skills Awareness of health and safety and personal hygiene the workplace Ability to work calmly and effective under pressure Good competency for memorizing orders Excellent communication and interpersonal skills Good numerical skills for handling customers' bills Ability to work proactively within a team and on own initiativeActively involved in the streamlining of processes and systems in the restaurant.Implemented training modules and in charge of all training activities for the restaurant team members and IHM trainees.Complete Knowledge and hands on experience of Shaw man point of sale system interfaced with Fidelio.Responsible for the upkeep of all legal documents pertaining to a liquor selling F & B outlet. Ability to handle difficult customers in a calm and tactful manner

Ahmedabad, Gujarat, India

To support the F&B Management team to manage and supervise the administration, restaurants and Bars as an independently profitable unit and set performance standards for guest service and to oversee guests dining experience. Responsibilities and Means • Maximizes profitability of the restaurant by increasing turnover and controlling costs. Establishes guest service standard that meet the needs of the target market and are in line with the operating concept of the F&B department. • Ensures all operating standards comply with company policies. • In charge of the internal merchandising, advertisement and external marketing publication for the F&B in coordination with the F&B team designed. • 8. Ensures that the restaurant and kitchen are prepared for service. • 10. Assists with inventory check of operating equipment. • 11. Handles guest complaints and follows up. • 12. Inspects the physical condition of furniture and decorations. • 13. Liaises with the Coordinator for maintenance problems and cleaning. • 14. Reviews the revenue and expense statement with the cashiers. • 17. Ensures the tidiness & cleanliness of the F&B staff. • 18. Provides good morale in the section. • 19. Evaluates all personnel in the F&B. • 20. Ensures the general upkeep of the stations and the maintenance of its accessory equipment during assigned shift. • 21. To be aware of competitors activities and report to the F&B Manager / Director. • 22. To be familiar with F&B environment and apply to company standards. • 23. Performs other duties as assigned by the F&B Manager / Director.

Thiruvananthapuram, Kerala, India

As an industrial trainee helped the different divisions in a hotel and help them in their daily operations, thereby contributing to the overall operational competence by completing the relevant duties as assigned. As trainee I had worked with convention and event planners, front desk managers, general managers, culinary division, and learn from them.Duties and Responsibilities• During the training period, I had acquired a good working knowledge of the hospitality sector, the top competitors, the volume of traffic and the hotel experiences and so on.• As industrial trainee I had learned how to provide status reports on periodic basis• Learned how to study the client satisfaction feedback, report on the results and make the essential suggestions on how to improve the relationship with them• learned about the company protocol and followed them• had learned the basic understanding of accounting• Learned how to be organized, neat, well-groomed and have excellent time management skills• Knowledge of more languages is an added advantage as it helps in intercultural communication• Learned how to be disciplined, punctual and know how to remain calm even in a conflict situation• Learned how to work for long hours, especially during vacation or peak seasons• For certain division, expertise in numbers is also required

Supervisor Development Program, Restaurant/Food Services Management, A

Activities and Societies: Specialisation in Food & Beverage Service.

10Th Class (Cbse Board), Regular/General High School., First Divison

Activities and Societies: Collecting Funds for Helpage IndiaBasic 10th (CBSE Board)

3 Years Integrated Diploma In Hotel Management, Hotel/Motel Administration/Management, First Divison

Activities and Societies: "A" Level Certificate - French Language from Alliance Françoise, Ahmedabad.4 Major Department and subsidiary.

One Year Specialization In Front Office Management, Front Office, First Divison

1 year specialization in Front Office

12Th (Gujarat Board), Commerce ( Major Accounts And Economics), Distinction

Activities and Societies: Blood donationStudied Commerce