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Work experience

Feb 2009Present

Restaurant Proprietor

Chaat Haat
  • Involved in conceptualizing a Quick Service Industry brand with an aim to build a chain
  • Analyzed the market demographics to cater to the current demand
  • Formed different marketing strategies to ensure effective product branding
  • Effectively set up the standard operating procedures involving daily operations
  • Involved in establishing the human resource and training procedures in order to achieve maximum retention
  • Partnered with different media platforms to strategically publicize the brand and ensure a strong market presence
  • Exclusively covered by Mid Day dated May12th, 2010 as one of the best new fast food outlets
  • Ensured cordial relationship with various stakeholders, including the guests and the community
  • Effectively managed a team of 1 manager, 1 supervisor and 10 crewmembers
  • Conducted daily, weekly and monthly meetings with the crew to set short term and long term target and keep them up to date with the business performance
Jul 2006Oct 2007

General Manager

Red Lobster
  • Effectively managed a team of 4 department managers and excess of 120 crewmembers
  • Prepared weekly guest count projections for a high volume operation
  • Achieved maximum sales and profits while maintaining good operations, standards, and procedures
  • Analyzed P&L statements with District Manager and planned for any corrective action
  • Conducted regular meetings with the management team and the crewmembers and communicated how they were progressing toward achieving desired results
  • Maintained positive relationship with all the stakeholders including the guests and the community
  • Maintained highest safety and sanitation standards through cleaning schedules
  • Ensured proper inventories in Food & Beverage departments
  • Ensured compliance with proper cash control procedures, and completed related accounting and administrative reports
  • Assured that every menu item is handled according to company policy (receiving, storing, food handling, preparation, and portions)
  • Established and maintained systems and procedures for optimum execution of the operation
  • Effectively fixed the hiring system and ensured new crew was recruited on a regular basis
  • Ensured every new crewmember received complete orientation about the company, the restaurant and that proper training procedures were followed
Dec 2003Jul 2006

Restaurant Manager/Kitchen Manager/Service Manager

Red Lobster
  • Ensured smooth operations on a daily basis
  • Assisted the General Manager as a part of General Manager In Training program, in setting guest count projections, and budget controls for the restaurant
  • Involved in ordering, cost controls, setting pars, and rolling out new promotions
  • Involved in hiring, training, and all other human resource functions at the restaurant level
  • Set department targets and benchmarks
  • Acted as a key manager for the region in different low performing restaurants
Jul 2002Oct 2003

Front Office Supervisor

The Westin
  • Supervised a team of 10 front desk associates and 20 bellmen
  • Ensured smooth operations at the front desk involving check-in, check-out, making reservations, and managing guest profiles
  • Supervised front desk, bell desk, and concierge operations
  • Coordinated with various other departments in the hotel to plan and execute promotional events
  • Executed roll out of various initiatives for the hotel
Dec 2001Jul 2002

Restaurant Supervisor

The Indian Club
  • Managed a team of 15 waiters and 7 bus boys in an Indian fine dining restaurant with the capacity of 156 covers
  • Ensured smooth service during operations at various stations
  • Assisted the restaurant manager in preparing budgets and implementing cost control measures
  • Involved in pre-opening and closing procedures of the restaurant
  • Conducted regular training sessions for the staff and prepared staff schedule
  • Involved in guest relations, promotional activities and organizing special functions at the restaurant
Jun 2000Nov 2001

Marriott Executive Apartments, Renaissance Hotel and Conference Centre
  • Acquired proficiency in Fidelio operating system and the night auditing procedures
  • Involved in the set up of the two properties as a member of the task force team
  • Promoted to a designation of Front Office Executive from Management Trainee before the completion of the Management Trainee program
  • Managed a team of 12 guest services agents and 6 bellmen
  • Supervised front desk, bell desk, cashier, and concierge operations
  • Performed guest check-ins and check-outs and managed their profiles
  • Involved in guest relations, staffing, indenting and maintaining par stocks
  • Conducted Fidelio training for the new recruits and involved in formulation of standard operating procedures as a part of the task force team
  • Coordinated billing with accounting department and solved any billing disputes or discrepancies
  • Coordinated with various other departments of the Hotel as a member of the Rooms Division team
  • Performed proper front desk closing procedures and the night audit procedures
Oct 1998Mar 1999


Hyatt Regency
  • F&B Service: Learned fine dining restaurant and coffee shop operations and banquet hall management, room service procedures, bar and hospitality lounge procedures and handling guests' requests. Underwent specialized training in Indian (Delhi Ka Aangan), Italian (La Piazza), and Oriental (TK's) fine dining restaurants
  • Front Office: Learned to handle check-ins, check-outs, reservations, front desk, concierge, bell desk, basic Fidelio operating system functions, guests' requests, night auditing and cashiering procedures
  • Food Production/Bakery: Gained experience in organization and operation of different kitchens and acquired the basic culinary skills
  • Housekeeping: Acquired proficiency in management and upkeep of public areas and floors, servicing of guest rooms and floors and various laundry procedures
Jul 1996Jun 1997

Hotel/Restaurant Manager in Training

Grand Hotel
  • Managed a 72 rooms property and supervised a team of 40 employees
  • Involved in facelift of the fine dining restaurant and formulating service standards procedures
  • Coordinated directly with the owner of the property to maximize revenue and develop ways to tap the market potential
  • Established the concept of multi-skilled task force for the fresh recruits as a part of the training program curriculum
  • Coordinated with the sales & marketing department to develop various promotional packages for international and domestic tourists
  • Conducted 5 package tours for the international and domestic tourists in coordination with the international and domestic travel agencies
  • Prepared occupancy percentage and forecast report and compared with the competitive properties in the region
  • Involved in the recruitment, staffing and training process of the employees at the entry level



Communication and listening skills Networking capabilities Presentation skills Customer service skills The ability to explain complex information clearly and simply Sales and negotiation skills Mathematical, computer and accounting skills Accuracy and attention to detail Planning and organisation skills The ability to analyse and research information The drive and motivation to meet targets The ability to supervise and deal with staff Motivation skills Willingness to learn Strong work ethic Interpersonal skills



To excel at an executive management level using my coaching, training, and interpersonal skills.


  • Music
  • Dancing
  • Travelling
  • Adventure
  • Cricket
  • Baseball
  • Football
  • Movies