RAJESH MISHRA

E-mail: rajeshmishra1979@yahoo.co.in
Mobile no: + 91-9899998573 (M)

Objective

Highly motivated and results-driven Banquet Sales Manager with [20] years of
experience in the hospitality industry. Proven track record of successfully managing and
exceeding sales targets while providing exceptional customer service. Seeking a
challenging role where I can utilize my skills in sales, event management, and team
leadership to contribute to the success of a prestigious banquet facility.

Key Skills

 Sales and negotiation

 Event planning and management

 Team leadership and management

 Client relationship management

 Market research and analysis

 Excellent communication and interpersonal skills

 Time management and multitasking

 Attention to detail

 Proficient in IDS software and Microsoft Office Suite

Professional Experience:
Banquet Sales Manager
Muse Sarovar Portico, New Delhi, Kapashera.
June 2019 To till date.

http://www. Sarovarhotels.com
The Muse Sarovar Portico is strategically located minutes away from International
airport of Delhi. This full service hotel has easy access to most of international and
national corporate offices near Udyog vihar Gurgaon.
73 keys, Patio (Global Cuisine Restaurant), Atrium Lounge, 24 hours in room dining and
well decorated and designed 7000 sq. ft. banqueting facilities.

 Develop and implement strategic sales plans to achieve revenue targets for the
banquet facility.
 Manage a team of sales executives and event coordinators, providing guidance,
training, and support to ensure exceptional performance.
 Build and maintain relationships with corporate clients, event planners, and local
businesses to generate repeat business and referrals.
 Conduct market research to identify new business opportunities and stay up-to-
date with industry trends and competitors.
 Coordinate with other departments, including operations, catering, and
marketing, to ensure seamless event execution and exceed client expectations.
 Prepare and present sales proposals, contracts, and pricing negotiations to
clients, ensuring clear communication and understanding of services and terms.
 Monitor and analyse sales data and performance metrics to identify areas for
improvement and implement strategies to increase sales and profitability.
 Attend industry trade shows, networking events, and client meetings to build a
strong professional network and promote the banquet facility.
 Collaborate with the culinary team to create customized menus and ensure
exceptional food and beverage experiences for clients.
 Provide exceptional customer service throughout the sales process, from initial
inquiry to post-event follow-up, ensuring high client satisfaction and repeat
business.

Assistant Banquet Sales Manager

 Muse Sarovar Portico, New Delhi, Kapashera.

 May 2017 To May 2019.
  Assisted the Banquet Sales Manager in sales activities, including lead generation,
prospecting, and client meetings.
 Managed event coordination and logistics, ensuring seamless execution of events
and client satisfaction.
 Prepared and distributed event contracts, floor plans, and event orders to
internal departments to facilitate smooth operations.
 Assisted in developing and implementing marketing strategies to promote the
banquet facility and attract new clients.
 Conducted site visits and provided detailed information to clients, answering
inquiries and addressing concerns.
 Collaborated with the culinary team to design menus and create tailored event
proposals.
 Acted as a liaison between clients and internal departments, ensuring effective
communication and timely resolution of issues.

Executive Food & Beverage.

Radisson Hotel, Udyog Vihar, Gurgaon

March 2015 – Feb. 2017.
Radisson Udyog Vihar is strategically located minutes away from International airport of
Delhi. This full service hotel has easy access to most of international and national
corporate offices.
200 keys, NH -8 Cafe (Global Cuisine Restaurant), bar, 24 hours in room dining and
banqueting facilities.

 Managing Supervisors for the supervision and effectively manage the day-to-day
operations of restaurant.
 Ensure guest satisfaction.
 Develops and conducts staff training and developing their professional
knowledge and skills.
 Schedules employees through a staff roster, ensuring adequate coverage of each
shift and maintaining the established standards of service.
 Develops, submits for approval and implements standards and procedures.
 Food & Beverage promotions for the outlets as per requirements.
 Managing Manpower for the Department.

Senior Captain

Radisson Hotel, Udyog Vihar, Gurgaon

March 2012 – March 2015.

 Updates the Log book on daily basis and record any unusual occurrences during
the operational hours for submission to the F&B Manager.
 Training and grooming of food & beverage service staff.
  Monitors and takes corrective actions to reduce waste, misuse and breakage of
china glassware, linen and guest supplies.
 Handles complaints of guests and makes sure that guests are satisfied with
services.

 To maintain the services & reputation of the esteemed organization & act as a
management representative to group clients.

Captain

Radisson Hotel, Udyog Vihar, Gurgaon

May 2011 – March 2012.

 Updates the Log book on daily basis and record any unusual occurrences during
the operational hours for submission to the F&B Manager.
 Monitors and takes corrective actions to reduce waste, misuse and breakage of
china glassware, linen and guest supplies.
 Handles complaints of guests and makes sure that guests are satisfied with
services.
 Establishes schedules for maintenance, repair and cleaning of all equipment’s
and facilities.
 Maintains the physical facility and equipment, to ensure that guests receive
services in a clean, safe and enjoyable environment.

Captain

Clark group of hotels, Gurgaon

March 2010 – May 2011

 Overall responsibility of In Room Dining and Restaurants and Banquet operation.

 Handling the Beverage portfolio/Beverage inventory Control.
 Training and grooming of food & beverage service staff.
 Develops and conducts staff training and developing their professional
knowledge and skills.
 Schedules employees through a staff roster, ensuring adequate coverage of each
shift and maintaining the established standards of service.
 Handles complaints of guests and makes sure that guests are satisfied with
services.

Guest Service Associate

Radisson Blue Plaza, New Delhi.

October 2002 - March 2010
  Provided prompt, efficient, friendly, and quality service at all times.
 Coordinating with various departments for smooth operations.
 In charge of maintenance and stores at the outlets.

 Training and grooming of food & beverage service staff.

 Training and grooming of food & beverage service staff.

Educational Credentials

 2002 Three-year Diploma in Hotel Management Catering Technology and Applied

Nutrition (IHM), from institute of hotel & management, Kolkata.

 1997 Completed Intermediate in Science from BIEC-PATNA.

 1994 Completed MATRICULATION from BSEB- PATNA.

Personal Details

Mailing Address: Rajesh Mishra

H-3 /118, Flat no2 ,
Bengali colony
Mahavir enclave,
New Delhi-45
Father’s Name: Lt. Jainath Mishra
Date of Birth: 05TH Aug. 1979.
Nationality: Indian

Place: New Delhi (Rajesh Mishra).