Rahul Ranjan

Banquet and restaurant operations leader with experience managing high-pressure food & beverage service, leading cross-functional teams, and ensuring guest satisfaction through consistent service standards. Proven capability coordinating event execution end-to-end—from pre-event client coordination to set-up and breakdown—supported by hands-on leadership across supervisory and managerial roles. Skilled in operational and cost-control initiatives, including inventory and service quality management, with working knowledge of Opera Property Management System.

Strong communicator with fluent English and multilingual capability (Hindi, Magahi, Bhojpuri), recognized for mentoring teams and maintaining detail-oriented service delivery under pressure.

General Manager - Hotel Manisha International - Gaya, Bihar, India

(2023-11)

• Lead overall hotel operations to maintain high standards of service and guest satisfaction.
• Drive strategic initiatives to optimize operational efficiency and profitability.
• Mentor and manage cross-functional teams to enhance performance and service quality.

Banquet Manager - Jay Clark's Exotica - Nahan, Himachal Pradesh, India

(2023-07 - 2023-11)

• Directed banquet operations to deliver seamless event execution and superior guest experiences.
• Coordinated with clients and internal teams to ensure event requirements and service standards were met.
• Implemented process improvements to increase operational efficiency under high-pressure conditions.

Restaurant Manager - Namaste Foodies Restaurant

(2020-12 - 2023-06)

• Managed daily restaurant operations, leading a team to deliver exceptional customer service.
• Implemented cost control measures reducing food waste and improving profitability.
• Trained and mentored staff to maintain high service standards in a fast-paced environment.

Executive - Clarks Exotica - Bhuj, Gujarat, India

(2018-11 - 2019-07)

• Supervised food and beverage operations ensuring compliance with quality standards.
• Motivated and guided staff to perform effectively in a high-stress environment.
• Adapted quickly to dynamic operational challenges to maintain service excellence.

Managing Director - Come to Go Restaurant - Patliputra, Patna, Bihar, India

(2014-01 - 2018-10)

• Oversaw all aspects of restaurant operations including staff supervision and service quality.
• Delivered public speaking engagements for corporate and personal events enhancing brand presence.
• Recognized for commitment to quality in food preparation, presentation, training, and customer service.
• Led and motivated teams to achieve operational goals and customer satisfaction.

Captain - Chanakya Hotel - Patna, Bihar, India

(2010-01 - 2011-10)

• Managed food and beverage service operations with responsibility for budget preparation and cost control.
• Led service teams to deliver high-quality guest experiences.
• Implemented cost-saving initiatives to optimize departmental budgets.

Steward - Chanakya Hotel - Patna, Bihar, India

(2009-11 - 2010-12)

• Supported food and beverage operations ensuring cleanliness and organization.
• Assisted service staff to maintain smooth dining room operations.

MBA - Hotel Management Catering Technology and Tourism - AIHM Greater Noida

B.Sc - Hotel Management Catering Technology and Tourism - Sams Institute of Hotel Management Catering Technology and Tourism

Intermediate in Arts - B.I.E.C.

Matriculation - B.S.S.B.