1. Roston S. Colaco
Mail: rostoncolaco@gmail.com
Call me @ 9370898848
Objective
An energetic, talented and driven hotel manager with a real passion for delivering a first rate service to
guests and maintaining excellent relationships with them to encourage repeat business. Having a
proven track record of running successfuloperations that nurture and grow the business, cut costs
whilst at the same time maximizing profits. Possessing the experience and initiative to further bolster a
hotel’s reputation and commercial success.
Looking to join a reputable and exciting hotel group where I can progress quickly and have the
opportunity to develop an enviable career profile.
Work
experience
[April 2016 to date ] ‘Villagio’ by Sterling Hotels(Tomas Cook India subsidiary)
Goa.
Currently working with Sterling Hotels as Resort Manager from April’16, managing the entire
operations and functioning of a 66 room boutique resort in South Goa.
[September 2014 – to March 2016] The International Centre
Dona Paula, Goa.
GeneralManager - Operations
Resort rooms – 43
Spices Restaurant – 110covers
Laran Lawns – 700covers
Sal, Zuari, Mandovi & Abolim – 4 Halls for Conference Facilities
Divli,Zaio, Zuio and Poolside – 4 Lawns Spaces for Social Events

2. Responsibilities :
 Understanding current and identify potential customers, new opportunities in various markets
and accelerate customer acquisition.
 Generate revenue by promoting and marketing ICG as an ideal place for stay, to hold
workshops/ conferences and social parties through tele-marketing, emails, meeting, visits, etc.
 Develop and deliver marketing strategies’ by analyzing ICG's competitors while creating
packages/ establish marketing plan in association with Programs department so that at least 75
% - 80% average occupancy is maintained throughout the year.
 Deliver high service standards towards guest’s requests and requirements in order to generate
guest delight and revenue.
 Ensure that all the F&B sections are organized, performed their duties and maintain their areas
and equipment in a manner in compliance with the company policy and particularly to the
compliance of ISO standard.
 Maintains the highest level of sanitation throughout all food and beverage areas as prescribed
by FSSAI
 Preserve excellent levels of internal and external customer service
 Ensure that Operations department comply to all the requirement laid down by ISO
certification body
[May 2014 – September 2014] Prainha Resort
Dona Paula,Goa.
GeneralManager
Resort rooms – 45
Beachcomber Restaurant – 60covers
Madeira Wedding Lawns – 400covers
Responsibilities :
 Effectively managing the daily operations of the hotel.
 Making sure that guests have a good first and last impression of the hotel.
 Setting sales targets for staff and monitoring them to ensure that they are met.
 Recruiting staff, training them up and then monitoring their performance.
 Managing and setting room rates.
 In overall charge of a busy food and beverage operation.
 Engaging and motivating staff to do better.
 Constantly focusing on profitability and growth.
 Striving to create a relaxing and welcoming ambience for customers.
 Identifying other revenue stream opportunities.
 Organizing conferences,wedding receptions and banquets.
 Overseeing the allocation of hotel bedrooms.

3.  Launching local publicity campaigns and attending networking events.
 Making sure presentation, recipes and services are consistent throughout the hotel.
 Demonstrating visible operational leadership and management to the hotel staff.
[September 2013 – February 2014] 16 DegreesNorth Resort
(Brick & Earth Pvt. Ltd.) Baga,Goa.
Manager
Responsibilities involved overlooking the running and operations of this boutique resort nestled in Baga,
the busiest Street of Goa. Was responsible for production, sales,administration, recruitment and
maintenance of this 18room cozy and distinctively unique property.
[ August 2008 – May 2013] Encore Hotels Pvt.Ltd.
(Mirah Hospitality & Food Solutions Pvt. Ltd.) Panjim, Goa.
Operations Manager
Launched 3 Restaurants : Rajdhani - Veg. Thali
Zest - Fine Dine
Café Mangii – Italian Casual Dining
Responsibilities :
Overseeing the day to day operation of the restaurant including hygiene, floor plan lay-out, table
settings and theme of the restaurant.
Recruiting, training and motivating staff.
Working with the chef or cook to determine menu plans on a daily basis, for special events or
occasions or for groups or parties.
Maintaining high standards of quality control, hygiene, and health and safety;
Managing all accounts payable and receivable, handling payroll and assisting accountants or
bookkeepers if required.
Meeting, greeting and getting feedback from customers.
* Been awarded “Best Italian Restaurant-2014” by the Times Food Awards-Goa
* Been awarded “Best Italian Restaurant-2013” by the Times Food Awards-Goa
* Been awarded “Best International Cuisine-2012” by the Business -Goa Awards
* Been awarded “Best Italian Restaurant-2012” by the Times Food Awards-Goa

4. * Been awarded “Best Italian Restaurant-2011” by the Times Food Awards-Goa
[ February 2008 – 15th
August 2008] Coconut Creek Resort
Bogmallo, Goa.
Resort Restaurant Manager
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and agreeing them with senior management.
Planning and coordinating menus.
Recruiting and training of staff.
[1st
January 2005 – 30th
November 2007 ]Hotel Panchvati
Nasik, Maharashtra.
Catering Supervisor (F & BAsst. Manager)
Function of Job:
Under general supervision from a designated supervisor, to plan and supervise food service for special
Groups (such as banquets, receptions, coffee hours, conference luncheons, and dinners).
Duties and Responsibilities:
Made arrangements for catering, including menu, set-ups, and decorations
Assigned and supervised personnel for performance of designated duties
Coordinated and discuss plans for each function with appropriate personnel
Checked food items before serving
Perform related duties as assigned

5. [1st April 1997 – 30th
November 2007 ] Khyber – Restaurant and Sit Out
Nasik, Maharashtra.
Trainee Manager
(2003 – 2007 )
3 Restaurants : Khyber - Specialty Cuisine
Page2 - Fine Dine
The Front Page – Fast Food
Overall supervision of the restaurant, garden sit – out, room service and outdoor catering.
Generating sales and consumption reports.
Menu planning and sales projection.
Recruiting and salary statements.
Overseeing sales, tele – sales, marketing and after sales.
Educational
Qualifications
S.S.C.
March 1993 St. Xavier High School, Velim, Salcette, Goa
H.S.S.C.
October 1997 C.U.H.S.S,Cuncolim, Salcette,Goa.
B.Sc – Chemistry
Answered in 2002 Bhonsala Military College, Nasik, Maharashtra
Other
Qualifications
Diploma in Software Engineering with APTECH in 2000
VB,VJ++,VC++,ORACLE TECHNOLOGIES/RDBMS & CLIENT SERVER CONCEPTS
References Mr. Sunil Bhatia (Managing Partner) – Khyber Restaurant (919370218642)
Mr. Eknath Oraskar (Director) – Citrus Hotels(919822388570)
Mr. Hanumant Naik (General Manager) – Adamo Hospitality (919923499860)
Languages English, Marathi, Hindi and Konkani
Date Of Birth 22nd
June 1978
Interestsand
activities
Listening to music, reading and playing football and basketball.