Rohan Saraf

Experience

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  Relais & Châteaux

  Jun 1999 - Jan 2000

  Front Office Trainee

  Supervised check in/check out procedures, minimised guest complaints, settled billing disputes, motivated team members. As Concierge, built a network of contacts, tuned into new and upcoming events, catered to individual needs. As HK Supervisor, conducted practical training, managed inventory, made requisition, set and oversaw productivity standards

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  Hyatt Regency

  May 2000 - Mar 2002

  Reservations Supervisor

  Promoted to the post of Reservation Supervisor from Reservation AgentManaged room inventory, conducted yield management, improved productivityScheduling the duty roster, enhanced department communicating, trained employeesConducting rate surveys, Handled disputes, Co-ordinating group bookingsImplemented incentive schemes, built relationships with key accountsOrganised tourist visas, implemented change, designed new forms and proceduresTracked guest history, prescribed room amenities, authorised upgrades Show less

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  Sandals Resorts International

  Jul 2003 - Jun 2005

  Assistant Director of F&B

  Assigned and delegated responsibility and authority for the operation of the various food and beverage sub-department, such as catering, restaurant, banquets, kitchen, stewarding, etc.Developed, implemented and monitored schedules for the operation of all restaurants and bars to achieve a profitable result.Participated with the chef and F&B manager in the creation of attractive and merchandising menus designed to attract a predetermined customer market.Implemented effective control of food, beverage and labor costs among all sub-departments.Developed (with the aid of sub department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, purchasing specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions etc. Show less

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  Royal Caribbean Group

  Mar 2006 - Dec 2011

  Senior Beverage Operations Manager

  Responsible for the smooth and efficient operation of a multi million dollar beverage operation onboard the largest cruise ship in the world. A typical day will include, but will not be limited to: reviewing financial transactions, monitoring budgets, marketing, promotions, and ensuring efficient operational procedures for revenue enhancement opportunities for all beverage outlets aboard the ship. Including, the successful identification of expense reduction through cost control. Additional responsibilities include ensuring the continuous and accurate participation of the beverage service operation which I manage by mentoring and developing my management team to not only meet but exceed guest, shareholder and employee expectations by focusing on continual improvement and better performance using Gold Anchor Standards (it is how we deliver a memorable cruise vacation experience. The one thing that keeps our guests coming back again and again is our friendly and personal service), SQM Standards, USPH guidelines, as well as environmental and safety policies. An effective people manager in my eyes will be able to empower their team and thereby continuously strive to improve their effectiveness.I Manage a large multi-national staff from over 60 nations. Identifying training needs to develop all aspects of service and selling techniques; planning, assigning and directing work; appraising performance; rewarding and providing corrective action. To create and maintain an enjoyable working environment, responsible for investigating employee and guest comments, queries or concerns in order to improve the product and stay a step ahead of our competitors. Interfacing with guests to exceed expectations at all times and addressing complaints and resolving problems for both employees and guests in a timely fashion. Show less

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  Sandals Resorts International

  Jan 2012 - Apr 2015

  Food And Beverage Director

  I direct and organize the activity of the Food and Beverage Department to maintain high standards of food and beverage quality and service. I clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-department, e.g., restaurant, bars, banquets, kitchen and stewarding.I regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend new operating policies when needed.Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labour costs among all sub-departments. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. Show less

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  Phamished - feel good food

  Oct 2015 - now

  Business Owner

  At Phamished, our journey for food through food, is all about providing a memorable dining experience. Where our feel good food, refreshing beverages and upbeat staff, aim at making you feel the way your body was meant to feel, good!