- Bengaluru Karnataka
- [email protected]
An astute and result oriented multilingual professional, 13+ years of experience in Restaurant Management, Banqueting/Convention & Outdoor Catering Management, Bar & Lounge Operation, Room Service Management, Night Club/Discotheque Management, Restaurant Management with live entertainment, Fast Food Operation, Sports Bar Management, F&B Management, Business Development in the frontline hospitality industry in INDIA / ABROAD.
Expertise in handling a diverse range of operations entailing F&B Operations; Sales & Revenue; P&L accountability; Costs Control; Budgeting; Team Building, Managing & Performance Optimization; Training & Development; haccp system.
Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce/maintain running costs of units.
Experience in Profit Center Management with multiple units, Menu Planning & Engineering according to market analysis AND well versed in Kitchen Management, MIS.
A consistent performer with a proven track record of increasing revenues and streamlining workflows.
Excellent written, communication, inter personal, liaison, problem analysis and resolution skills with the ability to work in multicultural environment.
Offering technical proficiency across Ms-Office, Windows - XP / 7, IDS / ShawMan / WINHMS - POS, WINHMS - Material Management, Tally.Erp 9, E-Commerce.
Customer-driven, quality and quantity-focused F&B Manager with an outstanding record of success in managing multi-outlet F&B Operations of 5 STAR / 4 STAR DELUXE HOTELS. History of providing clear vision and direction to drive strong business growth and profitability in highly competitive environment. Solid business acumen and analytical skills underscored by a positive, hands-on management style and an innovative approach. Highly successful people manager skilled in empowering team members to perform at peak level.
# Successfully implemented ShawMan Software (POS, PURCHASE, HR) for streamlining operations at Delhi, renovated COFFEE SHOP and SPORTS BAR at Ramee Group of Hotels, commissioned a new Banquet Hall (SAPHIRE – 4000 sq.feet) & a new Restaurant (WATER FRONT – 100 covers) at Sun-n-Sand, Goa and launched brand new BARBEQUE RESTAURANT ( 50 covers ) at Nirvana Hermitage, Goa.
# Organized and handled THEME NIGHTS – once / twice in a month and sometimes SPECIAL EVENTS at Ramee Group of Hotels successfully in co-ordination with BAND MEMBERS, DJ, ARTISTS, F&B Team Members, SPONSORS.
# Handled business promotional party of Travel Agents Association of Gujarat at Nirvana Hermitage, TRAVEL & TOURISM ASSOCIATION OF GOA, GTDC, other TRAVEL AGENTS at Sun-n-Sand, GOA.
# Organized meeting & conferences of NUTRICIA, Dubai; BARODA BRANCH OF WIRC OF ICAI; SESA GOA Ltd.; DEMPO; GOA LEGISLATIVE ASSEMBLY; Goa Medical College, Caravela at SnS, GOA.
# Introduced and Handled SUNDAY BRUNCH, X-MAS BRUNCH and NEW YEAR GALA DINNER in co-ordination with GM, Executive Chef, SPONSORS at Sun-n-Sand, GOA;
# Organized, Introduced and co-ordinated Smirnoff Bar Attender’s Challenge, Wine testing from Sula, King Fisher; Chateau Indage; Chateau de Banyan & The Howling Wolves.
# Played a key role in organizing the following events –
o Open Air BEACH PARTIES at SnS, Goa in co-ordination with DJs, Artists, Ministries, Sponsors;
o Thai & Hyderabadi FOOD FESTIVALS at Sun-n-Sand, Goa and Goan & Japanese FOOD FESTIVAL at Le’ Meridien, Bangalore;
o Weekly Special LUNCH and DINNER buffet at Restaurant/Banquet;
# Instrumental in organizing the following
o Daily Breakfast, Lunch and Dinner buffet at Coffee Shop of Le’Meridien, Bangalore during training;
o Daily Breakfast, Lunch and Dinner buffet managed at LE MERIDIEN, B’lore;
o Weekly Special Lunch & Dinner buffet at Banquet managed AND
o Sometimes Breakfast, Lunch and Evening Snacks buffet at BPOs, KPOs and other Companies managed;
# Successfully handled Banquet party at night at Guest Line Resort (on 31st Nov, 1998), The Oberoi (on 31st Dec, 1998), Taj Residency (on 31st Dec, 1999) handled as group leader from college;
# Trade and Exhibition show at Palace Ground handled as group leader from college through ITC Windsor, B’lore ;
# Handled Meeting & Conference of Travel Agents Association of India as group leader from college at Palace Ground through Grand Ashok, B’lore;
# Conference & Fashion Show of UB GROUP handled as group leader from college through Eden Park Restaurant at Palace Ground, Bangalore;
# Numerous appreciation letters & bouquets received from customers.
Handled Food & Beverage Service - Banquet Hall, Fine Dining Restaurant – 100 covers, 24 hours Room Service, Banquet & Convention Center, Rooftop poolside Lawn, Fine Dining Restaurant with live entertainment at Mezzanine Floor , Fine Dining Restaurant with live entertainment at top floor, Round-the-clock Room Service, English Club - Night Club / Discotheque ( live band entertainment, DJ filing the floor, fine dining restaurant, main bar and mini bar, pool tables with large plasma tvs ), Round-the-clock Trendy Sports Bar / Lounge with pool tables, plasma TVs, BARs and Dining Space for 50 covers; Food & Beverage Production - Lebanese, Continental, Grill, Mexican, Italian, Chinese, Indian ( North & South ), Pantry, Dessert, Tandoor AND Business Development.
Directed F&B operations to deliver record annual turnover in a challenging tourism market. Key participant in preparation and implementation of hotel’s strategic plan, marketing plan and other programs. Managed 120 employees from different countries, including training and performance managing of all staffs. Directly managed the entire property in G.M’s absence several times
Presently SUN N SAND ( 5 Star Hotel with Casino ), Goa rebranded as THE CROWN ( 5 Star Hotel ) with casino at Panaji, GOA
Responsible for Food & Beverage Service of Grill Restaurant ( The Grill ), 24 hours Room Service, Banquet & Convention Hall ( Saphire ), Pool Side Open Air Banquet, Open Air Banquet with garden surrounding, Rooftop Pool Side Banquet ( Citadel ), Multi-Cuisine Fine Dining Restaurant ( Water Front ), Round-the-clock Coffee Shop ( AQUA ), Lounge Bar, Outdoor Catering; Food & Beverage Production of Continental, Goan, Seafood, Grill, Indian (North & South), Pantry, Dessert, Tandoor, Bakery AND Business Development.
Directed all aspects of F&B Operations across the resort. Challenged to spearhead design and implementation of innovative new F&B concepts to drive strong and sustainable business growth in an increasingly competitive environment. Directly managed 88 staffs of diverse cultural and language backgrounds to exceed all F&B objectives.
# Worked as F&B Manager ( in training ) at SUN N SAND ( 5 STAR HOTEL), Mumbai ( INDIA ) in 2008 #
Handled Food & Beverage Service - Open Air BBQ near poolside - 50 covers, Room Service, 100 covers Multi-Cuisine Fine Dining Restaurant, Open-Air Banquet, Pool Side Banquet, Pool Side Bar and Lounge, Outdoor Catering, Leisure Cruise ( HOUSE BOATs ), Service to Spa center and Yoga & Meditation Room; Food & Beverage Production - Continental, Indian (North & South), Goan, Seafood, Chinese, Pantry, Dessert, Tandoor AND Business Development.
Responsible for Food & Beverage Service of Multi-Cuisine Fine Dining Restaurant, Banquet, Room Service, Lounge & Bar, Outdoor Catering AND Food & Beverage Production of Continental, Indian (North & South), Chinese, Pantry, Dessert & Tandoor.
Worked at Kamat Hotels & Restaurants as Restaurant Manager/Banquet Manager, Senior Captain and Captain.
Food & Beverage Service : Coffee Shop, Bar & Pool side Lounge, Room Service, Speciality Restaurant (Continental & Sea Food), Service Bar, Outdoor Catering.
At LE Méridien ( 5 Star Hotel - Starwood Hotels & Resorts Worldwide, Inc. ) worked as Industrial Trainee
Front Office : Bell Desk, Health Club, Reservation, Business Centre, Reception, Royal Club Floor and Telephone.
Food & Beverage Service : Coffee Shop, Bar & Pool side Lounge, Room Service, Speciality Restaurant (Continental & Sea Food), Service Bar, Executive & Staff Cafeteria.
CLASS ROOM TRAINING Program at the end of every week in co-ordination with F&B Manager, Front Office Manager, Training Manager..
Peerless INN (5 Star Hotel - Sarovar Hotels Pvt. Ltd.)
Food & Beverage Service : Room Service, Coffee Shop, Banquet, Speciality Restaurant and Bar.
Food & Beverage Production : Indian, Tandoor, Continental, Bakery, Bengali Kitchen, Pantry and Dessert Section.
Weekly once CLASS ROOM TRAINING in co-ordination with Personnel Department, Training Department, F&B Department..
Bachelor of Hotel Management from Acharya Institute of Management & Sciences (under Bangalore University and A.I.C.T.E approved) [http://www.theaims.ac.in/]
BHM - 3 years degree
FOOD & BEVERAGE MANAGER – 13+ years of experience in Restaurant Management, Bar and Lounge Operation, Banqueting & Convention Management, Outdoor Catering Management, Room Service Management, Food & Beverage Management, Business Development in a frontline Hospitality Industry, presently seeking SENIOR level assignment in the same
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