Gourangaa Hospitality is one of the leading hospitality consultancy company incorporated in July 2012 to provide facility planning consultancy services and kitchen design, laundry design to reputed chains of hotels, clubs, restaurants, staff canteens, bars, flight services, hospitals, educational institutions, hospitals, call centre's and the services industry.

Presently part of West court Hospitality .• Working with the Four Seasons, Bangalore Project liaising with all consultants and vendors including the Four Seasons Toronto Office.• Manager in charge for all hotel processes in Bangalore• Have been part of the team that was responsible for the hotel’s Interiors and all the concepts • Responsible for the Food and Beverage brief. Guided the Four Season team on the staff hiring and SOP making. • Have been involved with the design brief to the graphic designer for the food and beverage department and the front of the house.• In charge for FFE and HOE list at the Four Seasons.• Coordinating with various consultants on all aspects of the hotel.• Preparing the Feasibility study for West court real estate foray into the hospitality .• Maintaining data on Four Season Competition set for Bangalore Market.

• Involved in the pre opening of the Golden Tulip Jaipur.• Hired all the Heads of Departments and lead the team in Jaipur.• Responsible for the overall running of the hotel.• Have been part of the team that was responsible for the hotel’s Interiors.• Have been involved with the design brief to the graphic designer for the food and beverage department.• Prepared Front Office, Food and Beverage Production and Housekeeping Sop’s.• Designed and executed the entire food and Beverage concept.• Hired all the staff across departments, overseen their training implementation in accordance to the SOP’s.• Made the hotel FFE and HOE for the Golden Tulip upcoming hotels.• Have designed the kitchen/ F& B operations for Golden Tulip hotels.• Have liaised with the contractors for the Electrical, Plumbing and HVAC.

Managerial:• Plan, Forecast and Budget the revenues and cost for the outlet.• Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.• Facilitate learning and development for all the team members of the outlet• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.• Performance Appraisal/ Management of the staff in the department.Operational:• Ensure the smooth day-to-day functioning of the outlet.• Implement an effective system of recording guest history, preferences and other guest related data.• Plan and organize various food festivals, restaurant promotions or special occasions.• Monitor the daily number of covers and the average check of the restaurant.• Manage the beverage costs (alcoholic and non alcoholic) as per the budgeted limit.• Review the profit and loss statement of the outlet and draw up action plans.• Ensure that all the operational standards set for all the equipments & processes are followed.• Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.• Ensure that the outlet procures the best quality raw material and cost effective equipment.• Liaise with companies for sponsorships and with the government agencies for licenses and permissions.

Systems/Operations:•Maintain all daily operational procedures in accordance with company policy and procedures. •Oversee daily operations of the Front Office department. Monitor all areas of operation and make necessary improvements as required ensuring effective day-to-day management. •Organization of day-to-day tasks within the department ensuring efficient utilization of manpower and departmental resources. To implement new policies and procedures to enhance effective operations and the overall guest experience. •Room inventory and reservation management - optimize the efficient usage of room inventory by monitoring, control and feedback to support departments. Monitor billing procedures to ensure accurate payment by guests. Process room reservations. Revenue Generation:•Meet operational budget and monitor costs as per hotel KRAs for the year. Assist in the preparation of the annual capital and operational budget. Preparation of financial reports, key performance indicators and statistics•Ensure proper identification and credit are established for all transactions. Ensure all postings, cash transactions, account settlements and deposits are handled correctly. Resolve guest billing discrepancies. .Personnel:•Ensure technical training mandates for all individual employees and for the department are met. Monitor the application of learning from training sessions in the workplace, ensuring feedback is delivered positively. Conduct staff appraisals. Prepare individual and departmental training plans. Recruitment, induction and training of staff. Staff discipline. Mentor junior staff, counseling on work and personal related matters as required.Guest Interaction and Relationship Management•Ensure all guests are handled courteously and professionally. Ensure guest awareness of special events/promotions •Analyze information on guest satisfaction •Maintain all daily operational procedures in accordance with company policy and procedures