Sudhir Chandra

Sudhir Chandra

Work History

Work History
Mar 2012 - Present

Banquet Executive

Sheraton Jumeira Beach Resort

Sheraton Jumeira Beach Resort is a 5 star hotel in Jumeira Beach Residence, Dubai. The hotel has large and busy F&B operation with 8 outlets and 256 rooms. Also with one Ballroom, three meeting rooms and outside venues in the lawnswhich can serve up to 2000 guests.

Job Profile

  • Develop strategies to meet annual sales goals.
  • Tracking daily sales and advance deposits.
  • Prepares periodic sales report showing sales volume and potential sales.
  • Supervises all banquet events to include scheduling date and time for events, menus, pricing, staffing, signing and the deposit.
  • Coordinate the planning and execution of all meetings, banquets and catering events.
  • Responsible for bookings, confirmations, billings, generating proposals and contracts.
  • Maintains and communicates event information calendar.
  • Interfaces with other departments to ensure proper set up for successful coordination of events.
  • Communicates with customers before, during and after event.
  • Holds a database of contacts for repeat and future bookings.
  • Solicits new and existing clients in order to meet budgetary sales expectations.
  • Assists in drafting the sales forecast.
Oct 2009 - Feb 2012

Banquet Operations Manager

Al Hamra Fort Hotel & Beach Resort

Al Hamra Fort Hotel is a 5 star luxury hotel in RAK which took over by Hilton Hotels in 2011.

The hotel has a large and a busy F&B operation with 7 outlets and a large Convention Centre and 9 meeting rooms. In addition to many high profile functions, serving higher rank officials and numerous heads of states.

Job Profile

  • Ensure that corporate and hotel standards and policies are explained to employees and implemented adequately.
  • Conduct regular training sessions with the assigned team in line with the departmental SOP's.
  • Ensure the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets.
  • Constantly obtain customer feedback during operation to ensure satisfaction.
  • Ensure general maintenance of sections appointed and follow up on work order forms.
  • Coordinate all menu proposals, presentations and buffet set-up with the Executive Chef.
  • Prepare duty schedules, ensuring adequate manpower and efficient workforce at all time.
  • Ensure that grooming standards are followed by all employees on a daily basis.
  • Evaluate the performance of the assigned team and initiate internal development and promotions.
  • Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
  • Handle the welcome and seating of arriving guests with the assistance of the Hostess.
  • Maintain a professional and friendly relationship with the outlet patrons.
  • Establish and update the outlet's database of regular guests.
  • Tour the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards.
  • Be actively involved in the outlets promotional activities.
Mar 2007 - Oct 2009

Head Waiter

Hilton Abu Dhabi

Hilton Abu Dhabi has a large and busy F&B operation with 7 F&B outlets. Banquet Division serves an average of 300- 400 covers per day and outside catering for up to 4000 guests. In addition, many palace caterings, serving the president, high rank officials and numerous heads of states.

Job Profile

  • Perform all necessary tasks to service food & beverage according to the SOP of the hotel.
  • Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests.
  • Practice good customer relations and attend to customer complaints and queries satisfactorily.
  • Ensure the Outlet is set-up for service and supervise for a smooth operation.
  • Direct and supervise the service team to ensure that all duties are performed as per standards.
  • Ensure that all employees have received adequate training to perform their duties.
  • Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available.
  • Ensure minimum wastage, breakage and spoilage.
  • Actively use up selling techniques by exceeding guest expectations and to increase revenue
May 2006 - Feb 2007

F&B Executive

Galway Miridiya Hotel

Job Profile

  • Handling bar and Restaurant Operations.
  • Inventory of the restaurant.
  • Responsible for the arrangement for the interior design, and entremets in F&B for any local or international promotions.
  • Monitor the daily number of covers and the average check of the restaurant.
May 2005 - Feb 2006

Shift Manager

Pizza Corner India (P) Ltd Bangalore, India.

Job Profile

  • Preparing daily inventory and indent required for a daily operations of the restaurant.
  • Preparing ware house inventory and the indent for the month.
  • Preparing the daily duty roster and staffing.
  • Preparing the IRA (Ideal Real Actual) Food cost for the month.
  • Preparing the P & L sheet of the restaurant for a month.


Jun 2001 - Apr 2005

Bachelor of Hotel Management Degree

Bangalore University

While  hotel Management Degree  I learn about, F&B Management , Kitchen Operations, House Keeping Operation ,Front Office Management, Behavior Of Human Resource, F&B marketing

and strategy, Financial Management, Hygiene and nutrition, Basic of maintenance Department and ethics and Law.     




Food and Beverage Revenue and Forecasting Tools


MS Office


Feb 2008 - Present


Hilton Abu dhabi
Jun 2008 - Present

Train the trainer

Hilton Abu dhabi
Jun 2008 - Present

Mastering the art of Service

Hilton Abu dhabi
Aug 2009 - Present

Complain handling and Basics in Hygiene standards training

Hilton Abu Dhabi, Al hamra Fort and Beach Resort
Jun 2010 - Present

Represented Al Hamra Fort Hotel in MLA Black Box Culinary Challenge 2010

The Emirates Culinary Guild
Jun 2012 - Present

Service Culture Training

Sheraton jumeirah Beach Resort