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Managed Food & Beverage outlets - Banquets, In-Room Dining, Coffee shops, Bars and Specialty Restaurants ensuring standards of quality and service are maintained supervising, more than 30 employees in various areas of responsibility.

Developed departmental procedures to ensure guest expectations are exceeded. Obtain feedback from guests on a regular basis on quality of food & service by being visible and interacting with them. Maintain competition in the market by introducing new F&B products to increase revenue & awareness. Revised and develop menus to analyze cost ratios. Ensure consistent departmental briefings & interdepartmental communications.

Established guidelines so associates understood expectations and parameters of empowerment to provide excellent guest service. Provided ongoing coaching & development to associates and displayed an empathetic and open management style to positively impact associate satisfaction. Periodically prepared F&B operating and capital budgets. Reviewed financial transactions and monitored budgets/forecasts to ensure efficient operations without sacrificing quality of food & service. Reviewed and analyzed monthly P&L and payroll statements including productivity, inventories and direct expenses. Developed annual advertising and promotions calendar to exceed revenue expectations. Maximized revenue opportunities through pricing & volume strategies.

Work experience

Aug 2011Present

Food Services Manager


  • Ensure strict adherence to all programs in place.
  • Work directly with associates and supervisors to ensure units are operating to standards of client, Chartwells and where applicable external brand partners
  • Assist in recruitment for hourly associates
  • Ensure all marketing initiatives are rolled out in units according to plan
  • Scheduling associates and supervisors and adjusting as required
  • Ensure all programs are in place to assist in controlling costs in both food and labour
  • Compliance to all audit standards as put forward by Chartwells to include food safety, physical safety and financial process in addition to other standards as outlined by unit director
  • Develop and implement action plans as required for mystery shops, marketing audits, food safety audits, financial and health and safety audits
  • Ensure training is completed for all new hires and new program implementation
  • Address customer and client concerns in a timely fashion as required. Monitor and adhere to retail location budgets as provided by Chartwells

Food & Beverage Operations

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Indian Council for International Amity

Le Cordon Bleu

Culinary Management

Algonquin College of Applied Arts and Technology
Placed on Dean's Honors List recognizing students who have demonstrated academic excellence.


Osmania University