Manas Satpathy

Highly accomplished and performance-driven hospitality professional with over 20 years of progressive experience in hotel management, restaurant operations, food & beverage management, corporate guest house administration, business development, and customer experience enhancement. Possessing 10+ years of leadership and senior management experience, successfully leading teams of 100+ employees across hotels, restaurants, cafés, and corporate hospitality establishments. Proven track record of increasing revenue, optimizing operational costs, improving guest satisfaction, enhancing brand visibility, and implementing operational excellence through strategic planning and strong people leadership.

Expertise in hotel pre-opening projects, revenue management, corporate sales, budget administration, SOP implementation, vendor management, digital marketing, and profitability improvement. Recognized for building high-performance teams, streamlining operations, and driving sustainable business growth while maintaining exceptional guest experiences and service standards.

General Manager at Hotel Geet (2024-09 – Present)

Strategic leadership of overall hotel operations across all departments. Development of business strategies and revenue growth initiatives. Ensuring operational excellence and compliance with hospitality standards.

• Direct overall hotel operations including Front Office, Housekeeping, Food & Beverage, Accounts, Sales, Security, and Maintenance.
• Develop annual business plans, departmental objectives, and revenue growth strategies.
• Ensure compliance with hospitality standards and operational excellence.
• Drive room revenue through corporate sales, contractor accommodation programs, and OTA channels.
• Monitor occupancy, ADR, RevPAR, and overall business performance.
• Develop promotional packages for seasonal and long-stay guests.
• Implement SOPs across departments to maintain service consistency.
• Monitor operational KPIs and service delivery standards.
• Improve guest journey and customer satisfaction metrics.
• Lead, mentor, and supervise a workforce of 100+ employees.
• Conduct performance reviews, coaching programs, and leadership development initiatives.
• Foster a culture of accountability, professionalism, and continuous improvement.
• Manage operational budgets and departmental expenses.
• Implement cost-control measures and inventory management systems.
• Optimize procurement processes and vendor relationships.
• Increased occupancy through corporate tie-ups and strategic promotions.
• Enhanced guest satisfaction through structured feedback systems.
• Improved online ratings and OTA visibility.
• Reduced operating costs through vendor negotiations and inventory controls.

Restaurant General Manager at Roadies Koffeehouz (2023-12 – 2024-12)

• Managed complete project setup including recruitment, branding, menu engineering, vendor finalization, and operational planning.
• Coordinated interior setup, equipment procurement, and workflow design.
• Established FOH and BOH operational procedures.
• Implemented food safety standards and inventory control systems.
• Ensured compliance with hygiene and quality standards.
• Designed promotional campaigns and seasonal menus.
• Built partnerships with local businesses, influencers, colleges, and corporate clients.
• Increased customer footfall through innovative marketing initiatives.
• Recruited and trained hospitality professionals.
• Implemented performance evaluation and employee development systems.
• Successfully launched the brand from concept to operation.
• Improved productivity through cross-training initiatives.
• Achieved strong customer retention and market visibility.

Restaurant Manager at Finch Brew Café (2022-12 – 2023-12)

Managed daily restaurant and café operations with focus on service quality and food production. Implemented menu standardization and staff training programs.

• Managed daily restaurant and café operations.
• Supervised service quality, food production, and beverage operations.
• Introduced seasonal menu offerings and high-margin products.
• Standardized recipes and portion controls.
• Ensured statutory compliance and operational discipline.
• Conducted staff training programs focused on service excellence and upselling.

Unit Manager at Quess Corp – Umang Guest House (Reliance Industries Ltd.) (2021-04 – 2022-12)

Managed operations of an 80-room corporate guest house with focus on facility management, cost optimization, and guest services.

• Managed operations of an 80-room corporate guest house.
• Maintained room readiness, hygiene standards, and guest satisfaction.
• Reduced operating expenses through inventory control and energy-saving initiatives.
• Improved procurement efficiency through vendor negotiations.
• Implemented guest feedback tracking systems.
• Coordinated hospitality services for industrial and corporate guests.
• Improved guest satisfaction scores through targeted service enhancements.

Assistant Restaurant Manager at Lite Bite Foods (2016-02 – 2021-03)

Managed high-volume airport food service operations with emphasis on inventory management and quality standards.

• Managed high-volume airport food service operations.
• Supervised inventory management, cash handling, audits, and compliance.
• Led frontline teams in delivering exceptional customer service.
• Maintained food safety and quality standards.
• Managed daily sales reporting and operational reviews.

Senior Bartender at Degustibus Hospitality

F&B Supervisor at Hotel Sai Nidhi

F&B Executive at Hotel Royal Garden

Steward at Alka Residency

MBA in Hotel & Tourism Management – Madurai Kamaraj University

Bachelor of Arts in Arts – Shree Jagannath Sanskrit University

Diploma in Bar Management – Cocktail & Dreams

Diploma in Hardware & Networking – IIJT

Certificate in Computer Concepts Course – NITA Institute