Ramchandra Basnet

Director of Food & Beverage with extensive leadership experience across Asia, Middle East, and Caribbean. Proven track record of success in managing diverse teams, driving operational excellence, and delivering exceptional guest experiences. Recognized for expertise in strategic planning, revenue optimization, and culinary innovation, with a strong commitment to elevating service standards and fostering team growth.

Director of Food and Beverage - Sandals Barbados - Barbados

(2024-09)

Directing comprehensive food and beverage operations across a 618-room luxury resort, including 21 restaurants, 14 bars, a ballroom, and meeting rooms.

• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Oversaw P&L statements to ensure financial health and identify growth opportunities.
• Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
• Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.

Food & Beverage Manager - Sandals Regency La Toc - Saint Lucia

(2023-10 - 2024-09)

5-star luxury all resort with 331 keys, 9 restaurants showcasing the cuisines and ambiance of Italy, France, England, the Caribbean, and the Far East, 8 bars, in room dining and events.

• Directed administrative and planning functions to meet daily operational needs of a 5-star luxury resort with 331 keys, 9 restaurants, and 8 bars.
• Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
• Monitored and managed schedules for all food and beverage areas, ensuring profitability through effective budgeting, P&L analysis, and forecasting.
• Developed staff training programs to enhance service skills and increase overall efficiency.
• Managed inventory effectively, reducing waste and optimizing stock levels.
• Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
• Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.

F&B Service Manager - Banana Island Resort Doha by Anantara, Minor Hotels - Doha, Qatar

(2021-11 - 2023-10)

5-star ultra-luxury resort with 141 keys mostly comprising on 2-, 3- and 5-bedroom villas including 8 outlets and meeting rooms. Mostly leisure clientele from Middle East and Europe. Leading a team of 80 F&B professionals from a multitude of different of nationalities.

• Responsible for smooth functioning of the F&B Outlets, meeting rooms, in room dining, and a team of 80 service professionals.
• Maintaining standards of food & beverage quality and guest service quality.
• Coach, train, and manage employees wit resorts organizational structure.
• P&L analysis and reviews
• Achieving budgeted revenues & expenses and maximize profitability related to the food & beverage department.
• Increase guest satisfaction by delivering improved product through employee development, job engineering, and quality image.
• Ensure compliance with business operations and legal regulations.
• Market the food & beverage outlets, develop and manage the implementation of menus, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals and objectives.
• Implement & manage all company programs to ensure compliance with SOPs etc.
• Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.

Restaurant Manager - Banana Island Resort Doha by Anantara, Minor Hotels - Doha, Qatar

(2015-08 - 2021-10)

5-star ultra-luxury resort with 141 keys mostly comprising on 2-, 3- and 5-bedroom villas including 8 outlets and meeting rooms. Mostly leisure clientele from Middle East and Europe. Responsible for smooth operation of high volume F&B outlet and also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.

• Achieved LQA score in assigned restaurant by 98% in Breakfast & 92% in Dinner operations.
• Achieved assigned restaurants ranking in TripAdvisor of ranks #1 & #3.
• Closely worked on departmental budget goals by maintaining profits through increased sales revenue and efficient cost expenditure.
• Accurately forecasted business demands to ensure efficient staffing & food production.
• Worked with hotel management to develop & execute plans and actions for marketing of restaurant.
• Efficient scheduling of associates in outlet, and accurate supervision.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Developed and maintained exceptional customer service standards.

Restaurant Manager - The Cove Rotana Resort, Rotana Group of Hotels - Ras Al Khaima, United Arab Emirates

(2012-01 - 2015-08)

luxury resort offers 349 stylish rooms and 39 luxurious villas with one, two, or three bedrooms. Total of eight outlets for dining experiences. Led a team of 30+ staff members across bars, pool bars, beach bars, and all-day dining venues, ensuring smooth operations and exceptional customer service.

• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Minimized loss & misuse of equipment through proper restaurant supervision & staff training.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Developed and maintained exceptional customer service standards.

Restaurant Manager - Gokarna Forest Resort - Kathmandu, Nepal

(2011-01 - 2012-01)

• Achieved LQA score in assigned restaurant by 98% in Breakfast & 92% in Dinner operations.
• Achieved assigned restaurants ranking in TripAdvisor of ranks #1 & #3.
• Closely worked on departmental budget goals by maintaining profits through increased sales revenue and efficient cost expenditure.
• Accurately forecasted business demands to ensure efficient staffing & food production.
• Worked with hotel management to develop & execute plans and actions for marketing of restaurant.
• Efficient scheduling of associates in outlet, and accurate supervision.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Minimized loss & misuse of equipment through proper restaurant supervision & staff training.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Developed and maintained exceptional customer service standards.

Assistant Restaurant Manager - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia

(2009-06 - 2010-12)

Restaurant Captain - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia

(2007-06 - 2010-01)

Waiter - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia

(2005-06 - 2007-06)

Waiter - Hyatt Regency Kathmandu - Kathmandu, Nepal

(2004-06 - 2005-01)

Apprentice - Hyatt Regency Kathmandu - Kathmandu, Nepal

(2003-06 - 2004-06)

Bachelor of Arts - Tourism And Travel Management - Indira Gandhi National Open University (2022-11)

GED - Wavelength Learning Journey - Minor Hotels (2019-05)

GED - Advanced Diploma In Hospitality - FMEDGE (2018-07)