1. MR. AYUSH SARAF
Tel: +91 9836510999
E-mail: ayushsaraf07@gmail.com
Nationality: Indian
Date of Birth: February 21st
, 1991
Skype Name: ayushsaraf07
CAREER OBJECTIVE
I want to enjoy my work, achieve excellence & become a good professional, by exhibiting skills & capabilities
in the field of hospitality and training. I would like to work with a progressive company that offers challenging
work atmosphere with long-term growth prospects, good & healthy work environment and gives an opportunity
to prove my caliber and improve my intellect about the hospitality industry. I am available and ready to join
immediately.
Personal Skills: Energetic; Knowledge seeker; Passionate; Excellent Communicator; Engaging Personality.
EDUCATION
Feb. 2014 – July, 2014 Swiss Hotel Management School - Leysin, Switzerland
Master of International Business in Hotel, Resort and Spa Management.
May, 2009– May, 2012 Institute of Advanced Management - Kolkata, India
*In collaboration with the Edinburgh Napier University- Scotland.
Bachelor in Hospitality Management& Tourism
Orange County Resorts & Hotels Ltd: Evolve Back Resorts- Coorg and Kabini; Karnataka- India
[August 2016- Present]
Learning & Development Sr. Executive
 Designing, Implementing and evaluating training programs based on hotel’s and individual needs;
producing training materials.
 Identifying training and development needs through, appraisals and consultation with departmental
heads.
 Structured the Management Trainee Program and take complete responsibility of the entire
program.
 Developing effective Orientation and induction program.
 Devising individual learning plans and conducting Training sessions.
 Participating in designing the training strategy for the hotel.
 Monitoring and reviewing the progress of trainees through questionnaires, physical audits,
discussions with managers and informal meetings.
 Preparing the weekly and monthly Training MIS report and keeping close track of Target Man
hours for each department by working coherently with the departments.
 Conducting or delivering training sessions in various forms- Classroom session, On the job training
session.
 Carrying out the industrial training program in the hotel.
 Assess the performance and the effectiveness of the delivered training through tests, GSTS score
card, Trip Advisor comments.
 Keeping a cohesive relation with Hotel Management institutes for timely assistance required in
outdoor catering or any other emergency during major events in the hotel.
 Designing the annual training calendar keeping in mind the hotels peak season and low season, also
by keeping in mind the Guest satisfaction feedback and surprise audit points.
 Conduct surprise audits during sessions/ operational hours.
 Assess training needs based on Performance Monitor Report, Performance Development Reviews,
employee feedback, guest comments, business result, observation, among others.
 Develops annual training plan for general skills, knowledge, languages, and areas for improvement
based on the result of training need analysis and revise when needed.
 Coordinate and conduct all training's sessions, such as Soft Skills based, Technical based, Guest

2. handling, Communication, SOP, Brand Standards, for the operational departments as well as for the
non operational departments.
 Ensure and supervise that the yearly mandatory training sessions such as- First Aid, Fire,Prevention
of Sexual Harassment are conducted.
 Ensure that all the departments meet quality control standards and meet the ISO set procedures.
 Ability to create a great atmosphere & be an inspirational host.
Hotel Swagath– Kolkata, India
[April, 2015- July,2016]
Executive/Supervisor- Food and Beverage Operations & Training.
 Supervised the Food and Beverage operations of the hotel.
 Supervised the entire Food and Beverage Service team.
 Training the staffs, according to the needs and areas required to train on.
 Maintaining excellent Customer Satisfaction.
 Prepare and assign shifts & schedules/ duty roster for the staffs.
 Delegation of work to the team members as per the priority.
 Coordinated with Chef to compile new menu.
 Organized tasting sessions for the panel for the new dishes.
 Supervised banquets function of various gatherings and types including Outdoor caterings.
 Supervised both Front of the house and Back of the house department operations.
 Monitor and control the revenues and make necessary changes in the prices and procedures.
 Ensure all the customer complaints is resolved as soon as possible and taken special care.
 Adhere to the Food safety regulations strictly.
 Deal with suppliers and negotiate in prices.
 Ensure that all the policies, procedure and standards are followed.
Swiss Hotel Management School – Leysin, Switzerland.
[July, 2014 – January, 2015]
Food and Beverage Supervisor- Operations & Teaching /Training the students in the Food & Beverage
department.
 Supervise the operations of all the 4 F&B outlets at the respective university.
 Assist in overall supervision of the Food and Beverage department.
 Organize and supervise - Gala Dinners, Theme based Banquet functions and outdoor caterings.
 Supervise and keep a check on who prepare and serve the food.
 Estimate and order for the items & necessary beverages required to run the restaurant.
 Supervise and Ensure that all the policies, procedure and standards are followed.
 Supervise and coordinate with the students to set their own restaurant with different themes,
menu’s, marketing and most importantly achieving the sales target.
 Conduct and supervise On the job training for the students .
The Park Navi Mumbai - Mumbai, India
The Park Quorum- Mysore, India
[June, 2012-March, 2013]
Executive Management Trainee.
 Developed Guest Preference Maintenance for the Restaurant.
 Supervised in overall operations of the Food and Beverage department.
 Supervised for advertising and marketing the food & beverage outlets and organizing various
theme dinners.
 Successfully supervised an All Day Dining restaurant, Al fresco restaurant, Tree top restaurant
and the bar.

3.  Developing and implementing procedures, control systems for maintaining hygiene and quality
standards.
 the Food & Beverage Director with inventory, conducting interviews and also with payroll.
 Some projects included: collecting and compiling the Guest comments card and ensure that
Brand Standard Training surveys are through.
 Conducted service training sessions according to LQA (Leading Quality Assurance) and LRA
(Quality Assurance)
 Ensure that the sales and revenue is increased every year with a minimum of 45%.
 Update the Standard Operational Procedures (SOP) for all the staffs and deliver training session
on the same.
 Have a good coordination and communication between Sales Team and the Food & Beverage
Director
 Ensure and supervise that all the policies, procedure and standards are followed.
 Described, assigned, and delegated responsibility to staff.
Taj Luxury Hotels Collections, The Taj Bengal- Kolkata, India
[May, 2010– Sept. 2010]
Industrial Trainee
 Hands on experience in all the operational as well the non-operational departments of the hotel.
RELATED ACTIVITIES:
 Participated in workshops on ‘How to handle difficult people’ and ‘Business Etiquettes’ from
British Council, Kolkata.
 Successfully completed a course in Communicative English- Evolution Upper Intermediate Impact
Upper Intermediate and IELTS training from British Council, Kolkata.
 Head of the School Choir for Chapel Service (2003-2007)
 Headed events in the College (2009-2012)
Language Skills Hindi- Mother Tongue
English- Fluent (IELTS Academic 6.5 out of 9 and IELTS General 7.5 out of 9)
Bengali- Fluent Spoken
French – Basic (Alliance Francaise du Bengale)
Computer Skills Microsoft Office - Word, Excel and PowerPoint
OPERA & FIDELIO Property Management Systems (Intermediate)
MICRO’S Point of sale. (Intermediate).
Soft Skills
 Highly adaptable, positive, resilient, punctuality & open to new ideas.
 Proven a people’s person, relationship-builder with excellent
interpersonal skills.
 Personable individual whose strengths include cultural sensitivity and an ability to build rapport & cordial
relationship with a diverse workforce in a multicultural environment.
 Enthusiastic, knowledge-hungry learner, eager to meet challenges and quickly assimilate new concepts.
KEY SKILLS & COMPETENCIES:
 Strong motivational and influential people skills.
 Enthusiasm and has keen interest for creating delicious food and providing a great service.
 An eye for detail and the ability to drive consistent brand standards.
 Experience of managing people and driving business performance.
 Train and teach the people with fun about the job.

4. ACHIEVEMENTS
 Received the Gold medal for overall achievements in academic and co-curricular activities for the
year 2009-2012, at the Institute of Advanced Management.
 Received the 1st
prize for the specific Departments/ Subjects- Food Production, Accommodation
Operations, Applied Human Resource Management, Marketing & Economics & Applied Marketing,
and for Management Concepts, for the year 2009-2012, at the Institute of Advanced Management.
 Certificate for Maximum Guest Recognition for the month of November and December 2012.
 Certificate for Best Fresher in the Food and Beverage Service department for 2012.
 Guest Recognition and my name mentioned on feedback cards given by the guests 2016 and 2017.
REFERENCE’S
Mr. Renato Balane
Operations Manager
Evolve Back Resort, Coorg
Phone : (+91) 88 61 201 017
(+91) 89 60 343 541
Email : gaganthapa82@gmail.com
Gagan.t@evolveback.com
Ms. Barbara Ambuehl
Internship Coordinator
Swiss Hotel Management School
Phone : (+41) 24 493 24 42
Email : bambuehl@shms.com
Mr. Kushal Chatterjee
Program Leader (ENU); Head Training
& Placement.
Institute of Advanced Management.
Phone: (+91) 98 30 387 642
Email: kushal.chatterjee@iam.ac.in