Sudhir Shrestha

Operations Manager - Resources Himalaya Resort Spa
Kathmandu, Nepal

Timeline

ABOUT

Experienced Hotel Operations Manager with a demonstrated history of working in the hospitality industries with utilize international skills and experience.

I have strongly negotiation skills with wide knowledge of the procurement to reduce the cost of expenses, Inventory Management system, Cost Control, menu Engineering, procedures, Budgeting, accounting as well as sales and marketing. system Software- FMC, EMC, IDS, Micros Symphony, F&B Oracle, Sun, Word/Excel, Email/Internet

Basic Info

Industry: Hotels & Resorts

Department: Finance and Accounts

Job Level: Management

Job Role: Operations Manager

Nationality: Nepal

Current City: Kathmandu

Current Country: Nepal

Education Level: Post Graduation

Sudhir Shrestha's Activity

Education

Managment
June 1993 - July 1995

R.R.M College T.U., Nepal

Certifications & Awards

Certifications & Awards Not Mentioned

Skills

Skills Not Mentioned

Experience

Operations Manager
2020 - Present (5 Years)

Resources Himalaya Resort & Spa, Nepal
Working with full responsibilities for all departments in upcoming Resort
Ensure the premises are in operative condition as per category of the unit to receive & serve the guests
Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to GM/RGM
Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required
Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc)
Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef
Dealing and Negotiate with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase
Inspecting all departments for SOP implementation
Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture
Monitor the co-ordination between all departments for smooth & efficient operations
Assessing and reviewing customer satisfaction and service recovery process
Meet all dept. heads to review & train the staff to upkeep the human capital
Identifying staff learning needs and assisting with development
Providing timely and constructive feedback to all direct reports as and when required either formally or informally
Conduct weekly / Daily meeting with marketing people for inquiry & follow up & conversion to grow up the business
Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization
Responsible for the overall management of the operation of the hotel
Cost Controller
2018 - 2020 (2 Years)

Carlton Downtown Hotel, United Arab Emirates UAE
Worked as a cost controller with full responsibilities in 4 Star Luxurious Hotel
Total Capacity -Room 357 and Restaurant/ Bars and Meeting hall
Prepare Daily flash report, Spot-checking of all outlet weekly/quarterly, Monitor, verify the Quality, weight and expiry of receiving items. Prepare Outlet variance report, Update recipe costing, and link the recipe in FMC. Prepare menu engineering, Monitoring FOC Items, Check and Verify of the Spoilage, wastage, Staff meal, complimentary, entertainment, officer check and Guest Amenities. Weekly/monthly market analysis and Price comparison of the purchasing items, to be strongly negotiate the price with the supplier of the purchasing items. Create Article/Unit/Major group/Item group/Supplier Name in FMC. Import micros sales to the FMC for the inventory Control. To be created Inventory stocktaking list and book all inventory of all outlets in the system. Monitor of Slow moving, Nonmoving, Fast moving and short expiry items. Maintain the Par Stock. Verify Invoice and stock transfer in/out on daily basis. Prepare monthly P&L report of all outlets, Update selling price in F&B Micros Symphony (Oracle System). To be activated discount, happy Hour in Micros. Monthly/Quarterly physical stock taking of F&B items. Prepare monthly accrual and monthly food and beverage cost reconciliation.
Reconcile of bank and supplier Statement, Prepare Trail Balance, Profit and Loss report, Maintain general ledger by transferring subsidiary accounts, record asset, liability, revenue and expenses entries by compiling and analyzing account information. Maintain and balance subsidiary accounts by verifying, allocation posting and resolving discrepancies. Complete external audit by analyzing and scheduling general ledger accounts and providing information for auditors.
Cost Controller
2017 - 2018 (1 Year)

Dynamic Hospitality, United Arab Emirates UAE
Worked with full responsibilities (10th restaurant with catering under the dynamic group)
Verify receive/Issue, Daily flash report, Spot checking of physical inventory and prepare variance report, Monthly food and beverage reconciliation, Recipe costing and update in the system and menu engineering, prepare consumption report, Spoilage, wastage, staff meal, Prepare daily complimentary/entertainment/officer check, Market survey and comparison price quotation of purchasing items, Create Article/Major group/Item group and stock transfer in metair’d, Prepare P&L report of Catering
Cost Controller
2016 - 2017 (1 Year)

Radisson Blu Hotel (Carlson Rezidor Group) Pre Opening, Oman
Worked in 5 Star luxurious Hotel with full responsibilities. brTotal Capacity -Room 179 and Restaurant and Bars 9, Banquet 1000 pax and conference hall 6 brPrepare Daily Flash Report and report to CFO and GM brPrepare Monthly Food and Beverage Cost Reconciliation and present to CFO and GM brPrepare Daily AG, AP, Room Amenities, Fruit Baskets and Discount report after obtaining CFO and GM’s approved brCompare price Quotation of Purchasing Items (minimum 3 quotations to cut down price to increase profit. brConduct the market survey of food and beverage items at least six month brPrepare wastage, spoilage, yield and staff meal report brPrepare PL report of Banquette Function brPrepare monthly JV of food and beverage cost reconciliation and report to CFO brVerify daily receive and issue with supporting documents. brPrepare monthly consumption report cost center wise brDaily import of the micros sales to FMC to exact stock brCreate Over group, Major Group, Item Group and Articles in FMC and updating material control system and stock transfer brUpdating selling prices in POS configuration as per instruction. brApproving daily issue request of each outlets according to sales brAssist in taking physical inventories of all Outlets brSpot checking of physical Inventory of all outlets on daily/weekly / monthly basis, prepare deviation report, and investigate the variance of the stock. brBooking transfer from store, inter kitchen and outlets on daily basis in the system to determination of exact stock brReading articles in FMC, updating recipe and booking revenue as per procedures brPrepare report of nonmoving, slow moving, fast moving items and expiry items. brUpdate recipe costing of all outlet’s menu and advising on the selling price brPrepare the menu engineering for profitability and popularity of the menu item and report to CFO and HOD brCheck and maintain par stock of each outlets
Food and Beverage Cost Controller
2012 - 2016 (4 Years)

Shangrila Hotel Resort, Nepal
Worked in 5 Star luxurious Hotel with full responsibilities. brTotal Capacity -Room 100 and Restaurant and Bars 9, Banquet 700 pax, conference hall 4 and Casino brVerify receiving and issue on daily basis brPrepare daily flash report, Monthly FB Cost Reconciliation, brSpot checking of the inventory of all outlets weekly and quarterly and prepare the variance report brPrepare the Profit and loss report of all outlets brPerform the task of checking expiry date of all food and beverage items brMonitor revenue and cost of employee\s meals, complementary food and Beverage brUpdate Menu recipe costing and prepare the menu engineering brPrepare consumption report, staff meals report, Yield report, Spoilage report and room amenities report
Assistant Food and Beverage Controller
2005 - 2012 (7 Years)

City Plaza Hotel, United Arab Emirates UAE
Total Capacity -Room 65 and Restaurant and Bars 9
Monitor and control purchasing, receiving, issue and food & beverage storage, kot/bot, food and beverage expenses and check the physical inventory on weekly, monthly basis in all outlets
Prepare recipe costing, consumption report, purchase report, yield report, profit and loss report, sales report, staff meals report, cover report, sales report and reconciliation of food and beverage statement
Purchase Officer/ F&B Control Executive/Store Officer
1998 - 2004 (6 Years)

Dusit Thani Fulbari Resort & Spa, Nepal
Food, Beverage and non-food Control Executive
Worked in 5 Star Deluxe Hotel (one of the great hotel of the world) with full responsibilities.
Total Capacity -Room 165 and Restaurant /Bars and Casino
Promoted as a F & B Control Executive and I had done my duties and responsibilities with full satisfactory and good manner.

Store Officer
Transferred from purchase to store department as a Store Officer under account department
Verify the goods received with required standard quality, quantity by weight and count, packing / condition and expiry date.
Keep proper store the food, beverage tobacco and non-food items
Post all issued and received items in stock book (manual and computer)
Make purchase request if any items below par stock or not in stock.
Prepare monthly report of issued, purchased, inventory, high turnover, cost center consumption of food, beverage, tobacco and Linen and Engineering, General, Printing and Stationary Items.

Purchase Officer
Worked as a Purchase Officer with full responsibilities.
Monitor vendors for quality, price, service and standard specifications.
Obtain minimum 3 quotations for the hotel requirements and Compare the price to decrease the cost.
Receive the market list from the executive chef on daily basis and arrange for delivery of those items on daily basis.
Research and identify the new products for hotel in market
Ensure and verifies the quotation updated of the supplier’s price.
Verify the pending orders on daily basis.
Maintain all records for information and audit purpose.
Spot check main store requests if properly maintained, verifies quantity requested and issued, proper items received by receiving department.
Approves all stores re-order requests, verifying quantities within the established Min/Max stock level
Trainee
Dusit Thani Fulbari Resort & Spa, (One of the greatest hotel of the world) Five star super deluxe. Joined the resort as a Trainee Staff in engineering department for four months

Operations Manager - Resources Himalaya Resort Spa Kathmandu, Nepal