Summary
Overview
Work History
Education
Skills
Timeline
Generic

SAURBH DANGE

GENERAL MANAGER
Pune

Summary

A dedicated post graduate with warm and friendly service attitude. Energetic and adaptable General Manager with over 22 years of hospitality experience working and managing different types of restaurants in 4 different countries. Aim to achieve best skills in hospitality business and attain the heights of hospitality business. Outstanding leader with distinguished team building skills, great communication skills and excellent conflict resolving abilities as well as strong work ethics. Now looking for a new challenging either assistant food and beverage manager or food and beverage manager's position one which will make the best use of my experience and existing skills which will further my personal development.


Overview

16
16
years of professional experience
2010
2010
years of post-secondary education

Work History

General Manager

PEBBLE STREET HOSPITALITY
Pune
02.2025 - Current
  • Cultivating strong relationships with guests, vendors, and partners to ensure long-term success and loyalty.
  • Formulating policies and procedures to streamline operations.
  • Developing and implemented strategies to increase sales and profitability.
  • Implementing effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Managing a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Analyzing market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Maximizing operational excellence mentoring personnel on management principles, industry practices, and company procedures.
  • Maximizing efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Boosting employee retention by developing comprehensive benefits package and fostering positive work environment.
  • Monitoring alcohol beverage service in compliance with local laws.
  • Handling guest problems and complaints.
  • Ensuring recognition is taking place across areas of responsibility.

FOOD AND BEVERAGE MANAGER

The Bruce Hotel
06.2024 - Current
  • Incorporated training sessions and flavor profiling exercises to enhance team's knowledge of ingredients, flavors, and food pairing techniques.
  • Oversaw restaurant operations to meet company's standards of cleanliness and service and execute food and beverage sales.
  • Maintained food and bar inventory to meet customer demands and budget expectations.
  • Analyzed and recommended adjustments to staffing, performance targets and resources to maximize profits and drive customer and employee satisfaction.
  • Developed staff work schedule based on forecasted occupancy while monitoring labor costs in accordance with budget.
  • Implemented and enforced standard operating procedures resulting in increased employee motivation and guest satisfaction.
  • Diversified food offerings by location and season to continuously attract new customers.
  • Trained and mentored food service works to achieve maximum team quality and efficiency.

ASSISTANT RESTAURANT MANAGER (SEASONAL TILL OCTOBER 13TH.)

Fairmont Banff Springs
05.2022 - 10.2024
  • Offer professional, friendly and engaging service to guests and colleagues.
  • Develop and enhance Fairmont service standards through disciplined administration of departmental procedures.
  • Maintain effective working relationships and clear communication with colleagues and leaders in the restaurant and other departments.
  • Lead a team in all aspects of the outlet's operations and ensure service standards are followed.
  • Respond to guest concerns in a professional and timely manner.
  • Assist in recruiting, on boarding and training employees.
  • Maximize revenue by implementing strategies, practices and promotions.
  • Inspire the ongoing professional development, performance, growth and satisfaction of all team members.
  • Work with the kitchen, stewarding and all leaders to promote teamwork as a strong component of the daily service culture.
  • Assist with the development of menus, wine lists, service delivery and standards of F&B operations.
  • Assist with staff scheduling to ensure appropriate allocation of resources.
  • Ensure that the outlet maintains a first class, positive visual impact including ambience, cleanliness, décor, and service flow.
  • Ensure a clean and safe working environment, and actively participate in health and safety initiatives.
  • Adhere to all hotel environmental policies and initiatives.
  • Carry out any other tasks as assigned.
  • Payroll.
  • Wellversed with Dayforce as well as Birchstreet.

FOOD AND BEVERAGE MANAGER

Fairmont Hotel Vancouver
10.2023 - 05.2024
  • Manage The Iconic Notch 8 Restaurant along side IRD and Mini Bar.
  • Manage a team of 23-30 Colleagues.
  • Consistently offer professional, friendly and engaging service.
  • Oversee the recruitment, mentorship and development of department leaders, full time and part time colleagues.
  • Lead, teach, coach and inspire a dynamic team to provide our guests with phenomenal dining experiences, resulting in exceptional guest satisfaction ratings.
  • Ensure the restaurant maintains budgeted levels of profitability and maximize revenues on a daily basis by managing reservations and turnaround times.
  • Participate in monthly forecasting and month end commentary.
  • Assume responsibility for cleanliness, repair and maintenance, reporting any deficiencies as required.
  • Conduct regularly scheduled departmental meetings.
  • Recognize and correct guest service issues throughout an established presence on the floor and respond to guest concerns, quickly and professionally.
  • Analyze data and trends to create strategies for improvement, while being innovative and upholding the Fairmont standards.
  • Involved in ongoing food/beverage menu development and educating colleagues.
  • Ensure accurate bi-weekly payroll for colleagues and leaders, while maintaining an accurate vacation schedule by using Dayforce.

BANQUET MANAGER

Fairmont Hotel Vancouver
10.2022 - 10.2023
  • Ensure successful planning, organization and co-ordination of all assigned functions within the Department.
  • Responsible for the coaching, counseling the staff while fostering a strong relationship with the client.
  • Directly responsible for standards, recognition and discipline of staff in addition providing exceptional outcomes on functions up to 800 people.
  • Ensure the smooth daily operation of the banquet department including servers, bartenders & porters.
  • Responsible for daily operations of events.
  • Coordinate the training & development of all banquet staff to ensure hotel standards are maintained.
  • Organize & coordinate function room set-ups and food and beverage services.
  • Conduct frequent inspections of banquet facilities & equipment, reporting any deficiencies to maintenance.
  • Liaison with conveners before, during & after all services to ensure expectations are exceeded.
  • Attend pre and post-convention meetings when scheduled.
  • Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions.
  • Ensure high level of departmental morale through coaching & communication and leading by example in forming strong relationships.
  • Take a constructive approach to achieving departmental goals with regards to the Planner scores, financial targets and health and safety & engagement.
  • Foster a positive approach towards Health and Safety with all staff and maintain a low frequency of accidents.
  • Work closely and communicate effectively with all coordinators of convention and catering events.
  • Ensures every aspect of meeting planners experience is outstanding (ie. Setup, lighting, meal service, problem resolution, timing, cleanliness).
  • Follow up on any clients concerns that arise during a program.
  • Cooperate in all respects especially with reference to scheduling and the sharing of staff during busy periods.
  • Coordinate with the banquet sous chef and his subordinates on the execution of meal service for all catered functions.
  • Communicate guest satisfaction and concerns that arise in respect to food product.
  • Foster positive interdepartmental relationships within the hotel.
  • Ensure that equipment needs are adequately maintained and inventories kept.
  • Attend everybody BEO meeting with sales and catering team for any changes or add on for the upcoming events.
  • Updating BEO and Setup boards daily with daily and upcoming events.
  • Making and setting the door signage as well as directional signs.
  • Taking care of everyday billing.
  • Performing other duties as assigned by the director of banquets.
  • Used effective cost controls and budget monitoring strategies to maximize banquet operations profitability.

RESTAURANT MANAGER

Shoe Less Joe
09.2021 - 05.2022
  • Managing everyday operations from opening till closing.
  • Daily alcohol inventory.
  • Keeping kitchen and front of house staff updated about daily events.
  • Assisting general manager in ordering weekly produce, dry store, beers and stationary.
  • Communicating with every guest in the restaurant and making sure their needs as met.
  • Taking measures to reduce overhead through strategic scheduling and negotiating better prices from vendors.
  • Recruiting, interviewing, hiring and training staff according to company service-oriented values.
  • Organizing and conducted pre-shift meetings to review specials and menu changes.
  • Inspected cleanliness of restaurant and operations to maintain compliance with food safety and sanitation regulations.
  • Scheduling front and back-of-house staff and anticipating high volume traffic to deliver customer service levels in line with company standards.
  • Handling food delivery apps.

RESTAURANT SUPERVISOR

Fairmont Southampton
04.2019 - 10.2020
  • Inspiring staff to deliver prompt, friendly and effective service at all times.
  • Providing exceptional customer service at all times.
  • Managing day to day restaurant operations.
  • Assisting manager with organizing events in the restaurant.
  • Maximize restaurant occupancy.
  • Making weekly schedule and payroll.
  • Organizing trainings.
  • Ordering Beverages, stationaries and other things needed to run the weekly operations.
  • Increasing restaurant sales by organizing promotions.

FOOD AND BEVERAGE SERVER

Fairmont Southampton
06.2011 - 04.2019
  • Serving food and drinks to the guests.
  • Communicating and assisting restaurant supervisor with daily duties.
  • Wine and Beer pairing with food.
  • Operating POS to order food and drinks.
  • Handling different payment methods like cash, Credit cards and other hotel vouchers.
  • Anticipating guests needs.

FOOD AND BEVERAGE SERVER

Amaya Bar and Grill
02.2009 - 02.2011
  • Serving food and drinks to the guests.
  • Communicating and assisting restaurant manager with daily duties.
  • Operating POS to order food and drinks.
  • Handling different payment methods like cash and credit cards.
  • Making cocktails and mocktails.
  • Anticipating guests needs.

Education

POST GRADUATE DIPLOMA - HOSPITALITY MANAGEMENT

Ealing Hammersmith and West London College

DEGREE - HOTEL MANAGEMENT AND CATERING TECHNOLOGY

Nagpur University

Skills

  • Communication

  • Food Hygiene

  • Health and Safety

  • Beer Enthusiast

  • Supervision

  • Pressure Management

  • Responsibility

  • Staff Training

  • Customer Service

  • Problem Resolution

  • Employee Training

  • Restaurant Promotion Management

  • Prioritization

  • Training and Development

Leadership and team building

Schedule management

Timeline

General Manager

PEBBLE STREET HOSPITALITY
02.2025 - Current

FOOD AND BEVERAGE MANAGER

The Bruce Hotel
06.2024 - Current

FOOD AND BEVERAGE MANAGER

Fairmont Hotel Vancouver
10.2023 - 05.2024

BANQUET MANAGER

Fairmont Hotel Vancouver
10.2022 - 10.2023

ASSISTANT RESTAURANT MANAGER (SEASONAL TILL OCTOBER 13TH.)

Fairmont Banff Springs
05.2022 - 10.2024

RESTAURANT MANAGER

Shoe Less Joe
09.2021 - 05.2022

RESTAURANT SUPERVISOR

Fairmont Southampton
04.2019 - 10.2020

FOOD AND BEVERAGE SERVER

Fairmont Southampton
06.2011 - 04.2019

FOOD AND BEVERAGE SERVER

Amaya Bar and Grill
02.2009 - 02.2011

DEGREE - HOTEL MANAGEMENT AND CATERING TECHNOLOGY

Nagpur University

POST GRADUATE DIPLOMA - HOSPITALITY MANAGEMENT

Ealing Hammersmith and West London College

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