Triloksingh D. Rana

Dear Sir / Madam,

May I take this opportunity to introduce myself to you with a view to explore if I could render service to your esteemed Organization.

I am interested in working as Hotel/ Resort/ F&B/ Restaurant/ Operations Manager with your Organization. I am well versed with the hospitality industry with more than 25 years of experience to offer you. I enclose my resume as a first in exploring the possibilities of employment with your Organization.

As a Hotel/ Resort/ F&B/ Restaurant/ Operations Manager with your Organization I would bring a focus on quality service with warmth and discipline in my line of work. Furthermore I work well with others and I am experienced in group management.

In my profession I have complete knowledge of preparing INDIAN and CHINESE (Indian Style) cuisines and worked with Multi Cuisine Restaurants, Speciality Restaurants, Fast Food Outlets and can direct chefs very well. I have experience of pre-opening and setting up of new Kitchen and Restaurants.

Beside this I have good experience of Hotel Accommodation Operations, Housing keeping, Front Office, Store Management, POS, PMS, ODC and Industrial (Oilfield) Catering Management.

I would appreciate if you arrange a meeting (Interview) to know me better. I would be happy to furnish any further information that you may require for any of the above position.

In the event of my selection I assure you to prove myself worthy of your choice in the discharge of my duties.

Sincerely yours,

Trilok Singh Rana

Summery of Skills & Experience :
Over 20 years of experience in the Hospitality Industry. Resourceful at developing procedures, service standards, and operational policies with proven ability to reduce the running cost of the unit by planning & implementing effective control measures. Handling operations in a manner that is profitable, controlling costs and meeting budgets. Exposure in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees. Team leader with excellent communication & problem solving skills. Motivate and Inspire all the team members by introducing various in store incentive schemes . Maintaining hygiene as per standards set.

 Presently working with Hotel Barmoi, Freetown, Sierra Leone as a DGM since Dec. 2019.

 Worked with Denzealot International, Lagos, Nigeria as Catering Manager since 28th February 2014 till April 2016.
JOB PROFILE : Planning, organizing and controlling camp operations. Ensuring compliance with the applicable work specifications of contracts. Controlling costs and utilization of manpower for optimum performance. Establishing work procedures and policies to achieve organizational objectives. Coordinating closely with client representatives and other contractor personnel to ensure customer satisfaction. Constantly monitoring operations with a view to more efficient management and performance techniques. Manage staff, preparing work schedules and assigning specific duties. Play a key role in budgeting and controlling costs, specifically food and consumable costs, ensuring accurate POB schedules are prepared and submitted in a timely manner to the relevant departments. Organizes the implementation of instructions including customer service, catering delivery and handling, food safety, HACCP, quality control and Health & Safety as per company approved SOP. Any other duties as directed by P&F Manager.

 Worked with Hotel Newcastle (Cumberland Hotel) Lagos, Nigeria as Operations Manager since 19th January 2012 till 24th Jan. 2014.
JOB PROFILE : Managing, Organizing & Supervising work at all levels (Front office, F&B Production and Service, Housekeeping, back office employees etc.) and set clear objectives. Plan activities and allocate responsibilities to achieve the most efficient operating model. Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits. Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services. Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc). Deal with maintenance issues, shortages in staff or equipment, renovations etc. Collaborate with external parties such as suppliers, travel

agencies, event/conference planners etc.. Inspect facilities regularly and enforce strict compliance with health and safety standards.

 Worked with Regale by Tunga Hotel (4*Hip Hotel) Andheri (E) Mumbai as a IRD & Banquet Manager since 1st July 2010 to 2nd January 2012.
JOB PROFILE : Overseeing day to day operation of IRD & Banquet Operations. Handling Banquet bookings, booking corporate parties, conferences, family get to gathers, birthdays and all other types of functions. Ensures standard of food presentation and quality of dishes served to guests, Ensures perfect appearance and hygiene for all Room Service staff and Room Service that are running smoothly, Handling customer’s enquiries and complaints, Cost controlling and Menu Planning for Banquets & IRD Dept. Hiring, training, supervising, promoting, motivating and firing of staff. Liaises with other HODs.
Achieve and maintain all F&B performance standards laid down in Standards Operations Manual

 Worked with Hotel Shantiidoot (3*Hotel) Dadar (E) Mumbai as a F&B Service Manager since 5th Aug. 2008 to 30th June 2010.
JOB PROFILE : Overseeing F&B outlets within the Hotel, Ensuring that the operations of all the outlets are running smoothly, Handles customers’ enquiries and complaints, Cost controlling, Assist in planning of banquet events and overseeing the whole F&B Operations.

 Worked with Kohinoor @ K/F North Indian Restaurant in Kota Kinabalu Sabah, Malaysia as a Restaurant Manager since Dec 07 to July 08.
JOB PROFILE : Managing and overseeing the day to day running of Restaurant, Handling Cash, Prepares
Staff duty schedule, Training & Briefing of Staff, Guest Relations and Sales Promotions etc, Checking inventory of the Restaurant and Kitchen equipments on daily, weekly & monthly. Supervising and helping in kitchen in preparing dishes with its consistency and quality as per the standards set.

 Worked with BALLE BALLE Restaurant, Andheri (West), as a Restaurant Manager since 1st March 2004 to 14th Feb 2007.
JOB PROFILE : Manage restaurant services in compliance with policies, procedures, standards & regulations and staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes.
 Worked with Hotel Midtown Pritam Dadar, Mumbai -14. As a Senior Captain since 6th December 1998 to 29th February 04.
JOB PROFILE : Assisting F&B Manager in Managing and overseeing the day to day running of all the Outlets like Restaurant, Coffee Shop, Bar, Room Service etc. Preparing Staff Duty Schedules, Briefing of Staff. Order Taking, Booking Banquet  parties, Guest Relation and Sales Promotions etc.
 : Captain in Hotel Heritage  Byculla, Mumbai since 8th June 96 to 30th November 98.
 : Sr. Captain in The Cottage Restaurant Mulund, Mumbai-80,since 1st Sept 94 to 7th June 96.
 : SR. CAPTAIN in Riviera Restaurant & Bar Thane (W), since 10th May 93 to 31st Aug. 94.
 : CAPTAIN in Utsav  Restaurant & Bar Juhu, Mumbai-49, since 1st May 92 to 7May 93.
 : CAPTAIN in Hotel Citizen Juhu Mumbai since 1st June 91 to 31May 92.
 : Trainee in Hotel Holiday Inn Juhu, Mumbai, since 14/09/87 to 16/03/88.
 

Qualifications:
: B.A. FROM BOMBAY UNIVERSITY.
: CANNING & FOOD PRESERVATION WITH II CLASS.
: FOOD SERVICE MANAGEMENT WITH II CLASS.