Suman Rawat

Seeking senior level assignments in Operations with an organisation of repute in The Hospitality Industry. An astute and result oriented professional with over 26 years’ experience in Kitchen Stewarding/Hotel Operation management in the hospitality industry.

Stewarding Manager - Six Senses Vana Wellness Retreat Dehradun - Dehradun

(2019-07 - 2026-06)

Closely working with Executive Chef, F&B Director, and Training Manager. Ensuring a highest food safety management system & their S.O.Ps and sanitation standards, maintaining the inventories of the goods and distribution as per the procedures.

• Set-up as per the layout plans and installation of equipment’s.
• Well knowledge of the quality of Items and suppliers.
• Maintain the storage and Distribution records of the stuffs and maintain physical inventory.
• Responsible for maintaning the par stock level of all operating equipment.
• To ensure timely Disposal of wastes.
• Responsible for taking monthly inventory of OE Items and preparation of monthly report and Stock in Hand Reports.
• Monitoring of Dept. Budgets and responsible for cost & inventory control
• Responsible for maintaining the par stock level of all operating equipment and maintaining Inventories of Fixed assets items and operational items.
• Managing and implementing S.O.P to increase the efficiency of work achieving maximum customer satisfaction.
• Organizing and conducting Practical & Theoretical training programs, to enhance skills & motivational levels.
• Responsible for handling of all types of audits (Internal & External) in organization and maintaining documents.
• Monitor and maintained the Pest Control schedule in the premises.
• Make the Weekly and Daily Cleaning Schedule.
• Standards & implementing correct usage of chemicals and Tools.
• To ensure timely Disposal of wet and dry garbage.
• Responsible for taking monthly inventory of OE Items and preparation of monthly Spoilage report and Stock in Hand Reports.

Kitchen Stewarding Manager - Hotel Jaypee Vasant Continental, a unit of Jaypee Group - Vasant Vihar, New Delhi

(2013-09 - 2019-06)

• Spear headed efforts to accomplish corporate objectives of Jaypee Vasant Continental Hotel, New Delhi as a Kitchen Stewarding Manager handling a large gamut of operations namely- Eggspectations ( Coffee Shop -72 covers), Room Service(120rooms), Tapas Lounge bar (60 covers),Banquets (500 covers), Anotai (60 Covers) Chinese-Speciality Restaurant, Paatra (72covers) Indian Speciality Restaurant).
• Expertise in spear heading a diverse range of operations entailing Kst. operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.

Kitchen Stewarding Manager - The Claridges - New Delhi

(2011-01 - 2013-05)

• Mentored and guided total staff strength of 28 associates towards increasing business profitability.
• Expertise in spearheading a diverse range of operations entailing KST. operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.

Manager Kitchen Stewarding - Crown Plaza Today Gurgaon - Gurgaon

(2010-08 - 2010-12)

• Spear headed efforts to accomplish corporate objectives of Jaypee Vasant Continental Hotel, New Delhi as a Kitchen Stewarding Manager handling a large gamut of operations namely- Eggspectations ( Coffee Shop -72 covers), Room Service(120rooms), Tapas Lounge bar (60 covers),Banquets (500 covers), Anotai (60 Covers) Chinese-Speciality Restaurant, Paatra (72covers) Indian Speciality Restaurant).
• Expertise in spear heading a diverse range of operations entailing Kst. operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.

Manager Kitchen Stewarding - The Claridges - New Delhi

(2008-07 - 2010-08)

• Played a key role in the setup of 4 outlets namely aura (Lounge bar, 52 covers) (sevilla Speciality restaurant, 72 covers) Pickwick 59 cover & Jade Chinese restaurant 60 cover, starting from recruitment, Standard operating procedures, selection and ordering of operating equipment’s and training of staff with extensive simulations.
• Prepared the Capital & Expense budgets, critical path in co-ordination with the F&B Manager & Executive chef.
• Expertise in spearheading a diverse range of operations entailing KST. operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies,
• Planning& implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.

Asst. Manager - Uppal’s Orchid - New Delhi

(2008-01 - 2008-06)

• Played a key role in the setup of 4 outlets. Starting from recruitment, Standard operating procedures, selection and ordering of operating equipment’s and training of staff with extensive simulations.
• Prepared the Capital & Expense budgets, critical path in co-ordination with the F&B Manager & Executive Chef.
• Expertise in spearheading a diverse range of operations entailing KST. operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high
• Energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.

Kitchen Stewarding Executive - Radisson Hotel Shimla - Shimla

(2005-01 - 2008-01)

• Team member of a pre- opening team. Direct reporting to exe.
• Expertise in spearheading a diverse range of operations entailing KST. Operations, costs control, and budgeting.
• Proven track record of developing procedures, cleaning standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
• Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Good communication, inter-personal, liaison & problem solving skills; ability to work in multi-cultural environment.
• Played a key role in the setup of 2 outlets. Starting from recruitment, Standard operating procedures, selection and ordering of operating equipment’s and training of staff with extensive simulations.
• Prepared the Capital & Expense budgets, critical path in co-ordination with the F&B Manager.

Kitchen Stewarding In charge - Ananda IHHR - Rishikesh

(2000-09 - 2004-12)

Team member of a pre- opening team. Direct reporting to exe. Chef, coordinating with F & B manager for getting requirement. Maintainers of all back area & operational equipment. Taking inventory of outlets & keep a proper record of stock availability and responsible for the smooth kitchen & outlet operations.

Maintains hygiene & sanitation in all kitchen & f & b back area- to make sure that kitchen & F & B outlet are provided with clean & hygiene kitchen utensils & service implements.

• I started my career with Ananda in the Himalayas, Rishkesh as opening team member in the year 2000.

Intermediate - U.P. Board (1988)

High school - U.P. Board (1986)

1 year Diploma - Computer Knowledge