Accomplished in elevating guest experiences and boosting revenue, I leveraged team management and inventory control skills at Fairmont Banff Springs Hotel to enhance service delivery and operational efficiency. By implementing strategic cross-training and optimizing labor costs, I played a pivotal role in driving a 6% reduction in over-pouring, showcasing my ability to lead high-volume luxury service for up to 1200 guests daily.
Hi, I’m
Swapnil Patel
Banff,AB
Summary
Overview
5
years of professional experience
Work History
Fairmont Banff Springs Hotel
Restaurant Manager
08.2023 - Current
Job overview
- Managed daily operations of 2 Major and 2 Micro Outlets to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Coaching and Mentoring my junior managers to become future professional leaders
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Developed unique events/ Micro Outlet Projects and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
Fairmont Banff Springs Hotel
Assistant Restaurant Manager
12.2021 - 08.2023
Job overview
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
- Managed team of up to 40 restaurant staff, maintaining exceptional customer service and quality standards.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
Oliver And Bonacini
Assistant Restaurant General Manager
01.2021 - 12.2021
Job overview
- Improved customer satisfaction by addressing and resolving customer complaints promptly and professionally.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Implemented cross-training initiatives among team members which increased flexibility in staffing and improved overall service delivery.
- Optimized table turnover rates by training staff on efficient service techniques and refining seating arrangements for peak hours.
- Managed financial responsibilities including budget development, cost control measures, and revenue tracking.
- Enhanced guest experience with meticulous attention to detail in bar setup, presentation, and drink preparation.
- Maintained a comprehensive knowledge of current industry trends to stay ahead of competition and offer an exceptional experience for guests.
- Processed in-house batching of syrups, tonics, tinctures, bitters and infusions.
- Boosted sales through strategic promotions, effective inventory management, and targeted marketing efforts.
- Implemented new drink policies, reducing over-pouring 6%.
J W MARRIOTT
Food and Beverage Supervisor
05.2019 - 01.2021
Job overview
- Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
- Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
- Conducted regular performance evaluations for staff members, providing constructive feedback designed to enhance job skills and promote professional growth opportunities.
- Demonstrated adaptability by effectively adjusting to sudden changes in customer volume or staffing levels while maintaining exceptional service quality.
- Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.
- Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
Education
Fanshawe College of Applied Arts And TechnologyLondon, ON
Post Graduation Diploma from Tourism And Hospitality Management
04.2019
University Overview
- 3.5 GPA
- Professional Development Studies: North American Hospitality , 2018
Sardar Patel UniversityIndia
BBA from Global Tourism And Hospitality Management
06.2017
University Overview
- Ranked 1 in Class
- CZ PATEL GOLD TRUST , 2017 from CZ PATEL INSTITUTE OF BUSINESS AND ADMINSTRATION
- Graduation Dean's List, 2017
- Term Dean's List,2016
- Final Grade: 94%
- Recipient of Student of the year , 2017
- ITC Grand Chola ( The luxury Collection), 2015
Skills
Team Management
Inventory control and record keeping (Birch Street )
Point of Sale (POS) system operation (Silver ware, Micros and Squirrel)
Labor and Productivity management ( Unifocus , Dayforce and Time and Attendance )
Operations Management ( High volume luxury serving up to 800 Guests a day)
Regulatory Compliance
Occupational Health and Safety ( Co Chair of H&S committee for more than 300 employees)
Wine Knowledge ( WSET LEVEL 2 )
Recruitment and hiring ( Smart Recruiters)
Budget Administration
Languages
English
Full Professional
Hindi
Native or Bilingual
Gujarati
Native or Bilingual
Bengali
Professional Working
Punjabi
Limited Working
Timeline
Restaurant Manager
Fairmont Banff Springs Hotel
08.2023 - Current
Assistant Restaurant Manager
Fairmont Banff Springs Hotel
12.2021 - 08.2023
Assistant Restaurant General Manager
Oliver And Bonacini
01.2021 - 12.2021
Food and Beverage Supervisor
J W MARRIOTT
05.2019 - 01.2021
Fanshawe College of Applied Arts And Technology
Post Graduation Diploma from Tourism And Hospitality Management
Sardar Patel University
BBA from Global Tourism And Hospitality Management
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