1. RAJESH CHANDEL
Village Buthan, P.O. Loharli, Tehsil Barsar, Hamirpur, Himachal Pradesh
Contact: + 91-98720-09237, Email: rajesh.chande76@gmail.com, D.O.B: 5th
Sep 1976
Name -----------------------------------------
Designation -----------------------
Company’s Name ------------------
Address ---------------------------------------
Subject: Senior Level Assignment in Hospitality sector
Dear Sir/ Ma’m
Against your expressed requirement of an appropriately qualified candidate for the subject position, I avail this
occasion to endorse my resume for perusal and consideration.
I am a Dynamic professional, offering a strong track record of over 16+ years in high-paced hospitality industry,
handling corporate planning, marketing, business development resort management, events and promotions,
currently spearheaded functions as General Manager with VELVET Clarks Exotica Chandigarh. I possess strong
background in 4 stars Hotel / Resort Management with hands on experience in conceptualizing and
implementing measures for enhancing operational efficiency. Possess expertise in strategic planning for effective
management of the entire business operations and achieving consistent growth in business volumes and customer
satisfaction levels. I have extensive experience in maintaining and monitoring the quality levels and implementing
quality & hygiene standards. I have a logical bent of mind and am skilled in drawing well-balanced conclusions
when dealing with complex issues and in interpreting procedures and guidelines in order to adapt them to cover
complex situations. Possess good customer service orientation, maturity of judgment under pressure/ ability to
diagnose level of customer need. I am adept in imparting knowledge that will enable my subordinates to be
efficient multi- skilled workers. I have excellent communication, inter-personal, and problem solving skills with
the ability to work in multi-cultural environments and quickly adapt to new responsibilities.
With trail of impeccable performance in my career I seek career advancement at senior level in Hospitality
industry with a progressive organization.
My enclosed resume shall take you through the details and matching up my professional acquisitions with the job
profile, I may expect inclusion in the panel of short listed candidates for a detailed interview, telephonic or
personal, as convenient.
I am readily accessible on my telephone numbers mentioned on the top of this letter
Best regards,
Rajesh Chandel

2. RAJESH CHANDEL
Village Buthan, P.O. Loharli, Tehsil Barsar, Hamirpur, Himachal Pradesh
Contact: + 91-9872009237, Email: rajesh.chandel76@gmail.com,
D.O.B: 5th
Sep 1976
BUSINESS DEVELOPMENTBUSINESS DEVELOPMENT && PROFIT CENTRE HEADPROFIT CENTRE HEAD – HOSPITALITY– HOSPITALITY
SECTORSECTOR
Consistent sConsistent success providing strategic & operations leadership in uniquely challenging situationsuccess providing strategic & operations leadership in uniquely challenging situations
 Dynamic, multi-skilled professional, offering a strong track record of over 16+ years in turnaround and high-
paced hospitality industry, handling corporate planning, marketing, business development resort
management, events and promotions, currently spearheaded functions as General Manager with VELVET
Clarks Exotica Chandigarh .
 Strong background in 4 stars Hotel / Resort Management with hands on experience in conceptualizing and
implementing measures for enhancing operational efficiency.
 Expertise in strategic planning for effective management of the entire business operations and achieving
consistent growth in business volumes and customer satisfaction levels.
 Extensive experience in maintaining and monitoring the quality levels and implementing quality & hygiene
standards.
 Proven track record of developing and implementing process modifications to enhance to operational
efficiency, resource utilization and service quality standards.
 Expertise in designing & implementing training programs for bringing keen customer focus, high energy level
and team spirit in the employees.
 Thorough professional with strong leadership qualities, self-motivated and team oriented with sound public
relations talent, and the ability to provide excellent customer support.
 Excellent communication, inter-personal, and problem solving skills with the ability to work in multi-cultural
environments and quickly adapt to new responsibilities.
CORE COMPETENCIES
Strategy, Planning Operations Management Front office
Maintenance & Engineering Travel Agents Financial Operations/ Budgeting
Infrastructure Management New Business Development Brand Management
Facilities Management Events & Promotion Training/ Development
House Keeping F & B Operations Human Resource Management
PROFESSIONAL EXPERIENCE
VELVET CLARKS EXOTICA CHANDIGARH
General Manager July 2014 to till date
Associated with the project since its inception. Key board member for the hotel. Demonstrating success in
managing overall property operations to assure optimum performance and continual improvement. VELVET
Clarks Exotica encompasses a selection of brands to match the varied needs of the today’s traveler.
Our hotel brand caters for the leisure traveler and families integrating a large amount of leisure, corporate, dining
and entertainment options to offer a greater variety for all ages
 VELVET Clarks Exotica Carrying 88 nos of keys , A Multi- cuisines The Bridge restaurant with 64 covers ,
Illusion in bar with 40 covers , Coffee shop with 30 covers , One conference Halls with capacity of 60 pax ,
One Board room of 20 Pax , Banquet hall with capacity of 500 pax & huge lawn with capacity of 1000 pax
,three more banquet halls are yet to come .
 Directly reporting to regional Director Operations & Managing Director of the hotel.
 Successfully handle the entire business operations. Formulating and implementing winning business
strategies for achieving consistent growth in business and profitability. Handling overall sales activities for the
property. Identify potential business in local market. Maintaining relationships with local companies and key
people to achieve repeat business.

3.  Deftly manage various key areas viz. guest service, employee management, sales/marketing, property
appearance, and profit/financial control.
 Achieve total customer satisfaction through adherence to service quality norms and standards and providing
quality service. Initiated a 100% commitment drive in the hotel; provided excellent experience to the guests
and employees. Manage the employees and the staff to achieve profitability, guest satisfaction and efficiency
while maintaining set standards ensuring 100% guest satisfaction.
 Ensure complete in-process quality control and continuous improvement in process capabilities.
 Conceptualize and implement cost controlled measures for achieving bottom-line profitability
 Deftly manage / start all new projects from the root stage with the Project Engineer, Recruiting manpower,
Vendor management, staffing, Training and set up the whole Operation in smooth condition as per industry
standard.
 Managing labor standards and property level expenses to achieve profitability in bottom line.
 Adept at recruitment of qualified applicants. Motivate and give direction to all employees. Conduct regular
meetings to provide various information including company communications, policy reviews, local property
activities, goals, etc. Conduct training /counseling sessions; performance evaluations; prepare performance
improvement plans, disciplinary documentation etc.
BEST WESTERN ROYAL PARK BADDI September- 2010 to July 2014
General Manager
 Best Western Royal Park Carrying 51 nos of keys , A Multi- cuisines Spice route restaurant with 84 covers ,
Blues bar with 40 covers ,one Board room with capacity of 40 pax each , Banquet hall with capacity of 300 pax
& huge lawn with capacity of 1500 pax .
 Report to the COO & VP of Best Western India
All set up for whole operation with smooth condition as per Best Western Standard
 Effectively managed the unit with annual income revenue, comprising of all luxurious rooms and suites.
 Recorded remarkable growth of 45% in terms of revenue. The occupancy level accelerated from an average of
60% to 68% with an A.R.R increase of almost Rs. 1000 over the period.
 Focused towards the maximization of human resources via. Scrutinized appointments and optimum
utilization of professional skills through proper guidance and development programmers.
 Curtailed staff related costs by over 70% through the implementation of a transparent process.
 Ensured best service offered as per the customer’s comfort needs and retained clientele. Additionally, created
a new destination of luxury and comfort in the corporate sector.
 To strive that the operational budget is in line and costs are strictly controlled to maximize profitability,
through integrated cost management plans, and focusing on minimal inventories, timely procurement, and
delivery on demand where possible
 To finalize with Sales & Marketing effective market driven plans
 Transformed a family run business hotel into one of the premiere properties of the region
 To personally conduct documented monthly staff meetings and daily follows up action briefings
 To manage all activities of the property including employees, maintenance, sales, and profit/loss controls.
 Set goals, motivate/ discipline employees, control of general expenses and resolve guest related issues in
accordance with the company goals.
HOTEL GIANZ, BADDI OCT 2007 – September 2010
General Manager
 Associated with the project since its inception. Key board member for the hotel. Demonstrating success in
managing overall property operations to assure optimum performance and continual improvement.

4.  Hotel Gianz Carrying 35 nos of keys , A Multi- cuisines Green Eating restaurant with 64 covers , Drink in bar
with 40 covers , Coffee shop with 40 covers , One conference Halls with capacity of 60 pax each , Banquet hall
with capacity of 500 pax & huge lawn with capacity of 1000 pax .
 Successfully handle the entire business operations. Formulating and implementing winning business
strategies for achieving consistent growth in business and profitability. Handling overall sales activities for the
property. Identify potential business in local market. Maintaining relationships with local companies and key
people to achieve repeat business.
 Deftly manage various key areas viz. guest service, employee management, sales/marketing, property
appearance, and profit/financial control.
 Achieve total customer satisfaction through adherence to service quality norms and standards and providing
quality service. Initiated a 100% commitment drive in the hotel; provided excellent experience to the guests
and employees. Manage the employees and the staff to achieve profitability, guest satisfaction and efficiency
while maintaining set standards ensuring 100% guest satisfaction.
 Ensure complete in-process quality control and continuous improvement in process capabilities.
 Conceptualize and implement cost controlled measures for achieving bottom-line profitability
 Identify training needs and conduct training programs to enhance soft skills and customer care skills.
 Deftly manage / start all new projects from the root stage with the Project Engineer, Recruiting manpower,
Vendor management, staffing, Training and set up the whole Operation in smooth condition as per industry
standard.
 Significantly managed initiative for star classification in Hotel Gianz. Achieved certification of 4 stars for the
property in single visit of Truism committee.
 Responsible for financial management in the hotel. Maximizing revenues and revenue flow through to exceed
budgeted EBITDA. Handling preparation of property budget & forecasts and reconciliation of financial
accounts.
 Managing labor standards and property level expenses to achieve profitability in bottom line.
 Adept at recruitment of qualified applicants. Motivate and give direction to all employees. Conduct regular
meetings to provide various information including company communications, policy reviews, local property
activities, goals, etc. Conduct training /counseling sessions; performance evaluations; prepare performance
improvement plans, disciplinary documentation etc.
VASEELA RESORT DEC 2005 – OCT 2007
General Manager
 Associated with the project since its inception. Demonstrated capabilities in setting up the overall operation
for the hotel in accordance to the Heritage Standard.
 Vaseela Resorts Carrying 26 nos of keys, A Multi- cuisines HUT_K restaurant with 40 covers, HUT_K bar with
30 covers, one conference Hall with capacity of 50 pax each , Banquet hall with capacity of 350 pax & Four
huge lawn with capacity of 1000 pax, one with the capacity of 2500 pax, third lawn with capacity of 500 pax &
fourth lawn with capacity of 250 pax.
 Contributed towards handling Project Engineering, Manpower recruitment, Vendor management, Staffing
and Training
 Entrusted with handling the operations of the entire Hospitality Division and preparing marketing strategies
to achieve the top line. Ensuring that the targeted year to year sales and profitability is achieved.
 Accountable for reviewing the operational costs to ensure that the bottom line is achieved as targeted.
 Planned accommodation, catering and other hotel services.
 Mapped training needs, formulated & executed training programmes for enhancing the skills of the personnel.
Reduced running cost of the units in all departments without affecting guest satisfaction.
 Instituted various system and procedures such as guest feedback and guest meetings for developing one to
one relationship. Dealt with customer complaints and comments and achieved quick resolution of the same
 Streamlined purchase systems for the unit. Maintained statistical and financial records.
 Deftly planned work schedules for individuals and teams to increase productivity.
 Ensured hassle free management of events and conferences; Liaise with Govt. for licenses & permissions.
 Supervised regular maintenance, supplies, renovations and furnishings. Managed contractors & suppliers.
 Ensured compliance with licensing laws, health and safety and other statutory regulations.
HOTEL ASHIANA REGENCY AUG 2001 – NOV 2005
Manager Operations
 Developed progressive strategies for the hotel in association with General Manager. Emphasized on F&B
Division.

5.  Hotel Ashiana Regency Carrying 30 nos of keys , A Multi- cuisines ZAIKA restaurant with 74 covers , TUNN
- bar with 35 covers , Open Air Coffee shop with 64 covers , One Banquet hall with capacity of 300 pax.
 Significantly managed daily operations of the hotel. Planned resources, supervised departments while
stringent focus on quality standards, cleanliness, customer liaison, security and maintenance.
 Achieved profitability for the hotel by driving occupancy. Assisted in development of marketing & sales
strategies.
 Compiled budget for F&B department and Rooms Division. Achieved agreed F&B GPs through analysis of
F&B budgets, cost and payroll control, effective rostering and productivity management, etc.
 Assisted in recruitment process for F&B and rooms division.
 Prepared training schedules and implemented training plans for all departments.
 Instituted various system and procedures such as guest feedback and guest meetings for developing strong
relationship
 Inspired a dedicated team to achieve results while providing service excellence to our guests.
POONJA INTERNATIONAL JUN 2000 - JUL 2001
Food and Beverage Manager
 Deftly managed all aspects of the F&B department with special focus on operations and sales function.
 Implemented cost control and stock monitoring processes thereby increasing profitability.
 Maintained high service standards and ensured guest satisfaction.
 Hotel Poonja International Carrying 154 nos of keys , A Multi- cuisines Yuvaraj restaurant with 125 covers ,
Four conference Halls with capacity of 300 pax , 100 pax , 75 pax & 50 pax, Roof Garden for 600 pax party.
 Proven track record of maximizing F&B sales through up-selling and cross-selling
 Led, trained and motivated a team of professionals. Managed resource planning on a weekly basis.
 Ensured prompt resolution of customer complaints.
 Handled F&B stock management - ordering, delivery, and storage of all items.
 Practiced compliance with all Health & Safety and HACCP work practices
TAJ MANJARUN MAY 1999 – JUN 2000
Management Trainee
 Achieved training in F&B, room service, front office & house keeping. Directly reported to Manager
Operations
 Responsible for maintaining bar stock and handled bar demand.
 Maintained direct relation with the guest.
 Hotel Taj Manjarun Carrying 94 nos of keys
 Le bistro (Italian Restaurant) The Gallery (A Multi Cuisine Restaurant) Pastry Shop.
 01 Bar with capacity of 60 covers.
 4 Banquets that can accommodate 20 to 250 in auditorium-style or 50 to 400 for cocktails and receptions
EDUCATIONAL & PROFESSIONAL DEVELOPMENT
Bachelor in Hotel Management - Mangalore University, 1999
Sr. Secondary - Dharmshala, Himachal Pradesh board
High School - Dharmshala, Himachal Pradesh board
Computer Skills: Proficient with use of Windows 98, MS Word, MS Excel, PowerPoint and the Internet
References: Available on request

6.  Hotel Ashiana Regency Carrying 30 nos of keys , A Multi- cuisines ZAIKA restaurant with 74 covers , TUNN
- bar with 35 covers , Open Air Coffee shop with 64 covers , One Banquet hall with capacity of 300 pax.
 Significantly managed daily operations of the hotel. Planned resources, supervised departments while
stringent focus on quality standards, cleanliness, customer liaison, security and maintenance.
 Achieved profitability for the hotel by driving occupancy. Assisted in development of marketing & sales
strategies.
 Compiled budget for F&B department and Rooms Division. Achieved agreed F&B GPs through analysis of
F&B budgets, cost and payroll control, effective rostering and productivity management, etc.
 Assisted in recruitment process for F&B and rooms division.
 Prepared training schedules and implemented training plans for all departments.
 Instituted various system and procedures such as guest feedback and guest meetings for developing strong
relationship
 Inspired a dedicated team to achieve results while providing service excellence to our guests.
POONJA INTERNATIONAL JUN 2000 - JUL 2001
Food and Beverage Manager
 Deftly managed all aspects of the F&B department with special focus on operations and sales function.
 Implemented cost control and stock monitoring processes thereby increasing profitability.
 Maintained high service standards and ensured guest satisfaction.
 Hotel Poonja International Carrying 154 nos of keys , A Multi- cuisines Yuvaraj restaurant with 125 covers ,
Four conference Halls with capacity of 300 pax , 100 pax , 75 pax & 50 pax, Roof Garden for 600 pax party.
 Proven track record of maximizing F&B sales through up-selling and cross-selling
 Led, trained and motivated a team of professionals. Managed resource planning on a weekly basis.
 Ensured prompt resolution of customer complaints.
 Handled F&B stock management - ordering, delivery, and storage of all items.
 Practiced compliance with all Health & Safety and HACCP work practices
TAJ MANJARUN MAY 1999 – JUN 2000
Management Trainee
 Achieved training in F&B, room service, front office & house keeping. Directly reported to Manager
Operations
 Responsible for maintaining bar stock and handled bar demand.
 Maintained direct relation with the guest.
 Hotel Taj Manjarun Carrying 94 nos of keys
 Le bistro (Italian Restaurant) The Gallery (A Multi Cuisine Restaurant) Pastry Shop.
 01 Bar with capacity of 60 covers.
 4 Banquets that can accommodate 20 to 250 in auditorium-style or 50 to 400 for cocktails and receptions
EDUCATIONAL & PROFESSIONAL DEVELOPMENT
Bachelor in Hotel Management - Mangalore University, 1999
Sr. Secondary - Dharmshala, Himachal Pradesh board
High School - Dharmshala, Himachal Pradesh board
Computer Skills: Proficient with use of Windows 98, MS Word, MS Excel, PowerPoint and the Internet
References: Available on request