Devraj Basnet
San Antonio, TX 78210
(210) 9865811
Having worked in the hospitality business for over 19 years, I was fortunate to gain a thorough
understanding of all aspects of the hotel operations with a strong focus on driving guest engagement
satisfaction by creating Unique and memorable experiences. I have a proven track record to turn
around or drive a department’s Service and product scores in an upward direction through the “4
disciplines of execution” technique. My forte is training, developing talent and creating a winning
culture by involving and empowering employees to make a Difference in the day to day operations. 
I have worked both in the domestic and international markets in India, and Bahrain Following are the
major hotel Companies that contributed to my knowledge and experience:- 
Starwood Hotels – A Luxury Collection Hotel 
Marriott hotels 
Bristol’s hotels 
If given the opportunity, I feel confident to execute plans and processes and add value to a team or 
Organization that wants to compete in the market place. I am a detailed oriented, involved and a
Individual that strives for perfection and am always looking for ways to take things to the next level. I
believe in making a difference in my life and in the life of people that work with me.
Work Experience
General Manager
Bovino’s Chhurascaria – San Antonio, TX
September 2020 to June 2021
• Create a comprehensive business plan for the restaurant that considers the market, local competitors,
sales revenue and expenses.
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending,
check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising campaigns, community
outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review
current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make
adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere
for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate;
create a hiring process for key staff that ensures qualified people are selected, trained and retained
through top recruiting practices; consider actions of employees in various situations that deem rewarding
or disciplinary action.

• Follow all appropriate health code and local jurisdiction food handling requirements, maintain food
safety certifications, and model exemplary food health safety practices to employees.
• Create a professional atmosphere that sustains top employee safety standards and provides guidelines
to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use technology and social
media to develop new ways to engage with customers; think; beyond what has already been done to
create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the competition within
the industry.
Food and Beverage Supervisor
March 2018 to October 2020
• Recruit, hire, train, and coach over 18 staff members on customer service skills, food & beverage
knowledge, sales, and health & safety standards.
• Reduced costs by 5% through controls on overtime, operational efficiencies, and reduced waste.
• Consistently exceed monthly sales goals by a minimum of 4.5 % by training FOH staff on upselling
techniques and by creating a featured food and beverage program.
• Increased GSS score for the lobby bar from 64 to 71.99 achieved target by coaching team members,
following Marriott Standards, providing exceptional guest service, 15/5 rules / responding cues /making
personal connections etc.
• 100 % ES feedback.
Multi Outlet Supervisor
October 2016 to March 2018
• Created a cross-training program ensuring FOH staff members were able to perform confidently and
effectively in all positions.
• Grew customer based and increased restaurant social media accounts by 19% through interactive
promotions, engaging postings and contests.
• Managed 3 Bars, 2 restaurants (Casual and fine dining 1 pool bar, 1 Room service
• 6.5 Million F&B business volume annually.
• Leaded 25 F&B front of the house team.
• Reduced food cost from 21% to 19 %(19% is corporate standard) with proper inventory and quality
• Reduced LBW cost from 21% to 15 % •14 % corporate standard)
Lead Instructed Training
2017 to 2017
TRAIN THE TRAINER ” from Harvard manage mentor and successfully implemented to
• The team.
• Concentrated on excellent guest service experience as evidence by 4/5 stars on yelp with 125 reviews
and #4 best rooftop Bar in san Antonio
Multi Outlet Supervisor
June 2015 to 2016

Hired as a F&B Supervisor
• Leaded 21 associates.
• Managed 1 lobby bar, 1 restaurant (3 meal 1 Concierge lounge, 1 corner Pantry (known as a fresh bites
now) 1 Room service
• Successfully implemented Fresh Bite system for room service and corner pantry
• Awarded supervisor of the Quarter 2016.
• Reduced corner Pantry s food costs from 112 % to 32% by instituting proper par levels, reducing waste
and pilferage.
Restaurent Supervisor
January 2014 to May 2015
Hired as a F&B supervisor
• Leaded 42 team members.
• 22 million Annually business volume
• Created and implemented staff health and safety standards compliance training program, achieving
a score of 99% from the Board of Health.
• Successfully redesigned existing inventory system, ordering and food storage practices, resulting in a
6% decrease in food waste and higher net profits.
Restaurent Supervisor
January 2012 to January 2014
Team Leader
January 2010 to May 2011
Restaurent Captain
2007 to 2010
2000 to 2007
•Accounting & Budgeting•Proficient with POS systems•Excellent interpersonal and communication skills•Leadership•Hiring and recruiting•Inventory•Payroll•Menu engineering•Poised under pressure

•Experienced in most restaurant positions•Fun and energetic•Restaurant Management•Guest Services•Restaurant Experience•Bartending•Upselling•Profit & Loss•Catering•Hospitality•English•Purchasing•Food Safety•Sales Management•Supervising Experience•Kitchen Management Experience•Inventory Control•Human Resources
Management & Leadership Skills: Impact & Influence — Proficient
August 2020
Choosing the most effective strategy to inspire and influence others to meet business objectives
Full results: Proficient
Bartender Fit — Proficient
March 2020
Measures the traits that are important for successful bartenders.
Full results: Proficient
Bartending — Proficient
March 2020
Understanding, pouring, and mixing drink orders.
Full results: Proficient
Restaurant Manager — Proficient
July 2020
Managing restaurant staff and meeting customer expectations
Full results: Proficient
Supervisory Skills: Motivating & Assessing Employees — Proficient
August 2020
Motivating others to achieve objectives and identifying improvements or corrective actions.

Full results: Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued
development in any professional field.