F&B Leadership, Airport lounge operationsRetail restaurant & bar operations,Room dining experience,Catering,P&L - Budget & Forecast, Revenue optimization, Cost management, Hygiene & Safety management, Customer feedback and satisfactionHR coordination & recruitment,Team performance, engagement and evaluation.

Accountable to support in pre-opening of the hotel and kitchen & restaurants & bar set-up along with recruitment, menu creation, recipe development and HACCP and Food Hygiene practises.• Creating the highest standards in the culinary & F&B operations with a diverse team of 25 multi-national professionals to achieve the highest level of guest satisfaction scores.• Plan and direct administration of the departments to meet the daily needs of operation.• Initiate and plan in coordination with the Sales & Marketing team, the Monthly/Yearly F&B promotions planner and execute successfully.• CAPEX, FF&E and OS&E planning and requisition.• Assign and delegate responsibilities and authority for the operation of the kitchen & F&B service department to Senior Sous Chef and Sous Chefs. Restaurant & Bar Managers.• Implement effective control of food and beverage cost and labor costs to enhance profitability.• Regularly review the guest feedback scores and evaluate the degree of customer acceptance.• Develop (in collaboration with sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.• Proactively partner with HR on people management topics such as Performance Management Training and Development, Talent Management and Engagement.• Supervise the HACCP policies and procedure in place.

• Ensure all the operational activities adhere to and support the brand standards.• Planning, organising and directing all processes of the brand and ensure quality and consistency of F&B service.• Assist in development of F&B and Culinary associates for their career development.• Ensure all outlet processes follow and practise all food hygiene standards and safety measures.• Conduct and regulate team briefings and meetings.• Actively seek and review guests feedback with regards to food quality, service and overall satisfaction and take appropriate and timely action.• Maintain and increase outlets revenues by promoting and maximising profitability.• Assist outlet in-charge and chef in the development of ideas together with marketing team to achieve sales & profit targets. • Maintain cost control measures through effective stock management and minimising controllable costs. • Create and promote yearly/ monthly F&B promotions to maximise revenues.• Monitors the competitors, identify market trends and ensure the senior manager and chefs are aware of them.• Ensure manning and competence level of selected colleagues are sufficient to meet the needs of customer and organisation.• Assist with hiring, training, coaching, counselling, evaluating and scheduling within the organisation.• Assist in new outlet pre-opening and CAPEX and SOE ordering and support in smooth opening of the outlet / concept.• Plan and prepare budget for the outlets and cloud kitchens, together with the Finance Head.

Key Accomplishments:• With 4% growth on revenue against last year;o Decreased food cost by 3.2% against last year and in line with the budget.o Led 34% growth on department profitability against last year.• Achieved the yearly target of F&B Guest Satisfaction scores.• Revamped menus for all the outlets and meetings & events.• Selected to be a member of the RHG breakfast group, headed by the Regional Operations Head to improve and standardize the ‘Super Breakfast’ set-up in UAE.Key Responsibilities:• Accountable for achieving the highest standards in the F&B operations with a diverse team of 52 F&B, Kitchen & Stewarding professionals to achieve profitable results.• Plan and direct administration and planning of the F&B & Kitchen department to meet the daily needs of operation.• Capital Expenditure and operational budget planning.• Participate and guide chefs, outlet managers, and catering in-charge in the creation of attractive menus for predetermined customer market.• Implement effective control of food, beverage and labor costs to enhance profitability.• Assist area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.• Regularly review and evaluate the degree of customer acceptance of restaurants and banquet services.• Develop (in collaboration with sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.• Proactively partner with HR on people management topics such as Performance Management Training and Development, Talent Management and Engagement.• Liaise with Sales and Marketing team for maximizing revenue.• Supervise the HACCP policies and procedure in place.

Holiday Inn Abu Dhabi• Advanced HACCP certification (On-going)• Extensive knowledge of Korean cuisine and the first hotel in Abu Dhabi to serve Korean A la Carte menu and high profile banqueting events• Two years On-site catering to the US embassy for upto 200 persons for breakfast and lunch • Menu planning and caterings for special diet meals for various sporting events and teams like, International cricket, Ice hockey and UAE’s Football leagueGeneral Responsibilities: • Fully in charge of all aspects in the kitchen operation, handling a team of 28 chefs and 15 kitchen stewarding staff of diverse nationalities.• Developing kitchen SOP”s and Job descriptions• Conceptualize restaurant theme for various outlets as a part of pre-opening• Menu planning, recipe formation, recipe costing and standardization for all the outlets• Operational budget planning and expenditure to start a safe operating kitchen• Staff recruitment, training for various position for a successful opening• Guest interaction and feedback • Liaising with Sales and Marketing team • Labor cost, Food Cost and inventory control• Capital Expenditure and operational budget planning• Standardization and delegation of brand standards• Supplier selection, food ordering and quality control• Supervising the HACCP policies and procedure in place

Overall Kitchen operation with menu planning, events and theme nights, Recruitment, training and development, Recipe costing and standardizing, HACCP and Hygiene and Food safety practice, Duty roster, etc

A 62 rooms property with 2 F&B outlets, Banqueting and In Room Dining, catering to both corporate and leisure customers. Part of Oberoi Group of Hotels- premier hospitality chain in India.Overall responsibility of kitchen administration:Team of 22 chefsPlanning and conceptualizing food promotions and theme nightsRecipe, menu planning and standards of food preparationFood cost and Labor cost controlFood Hygiene and Safety managementCapital expenditure and Financial Review ManagementStaff training and developmentLiaising with Sales team for events

-Major contribution in implementing HACCP practices and procedure. More awareness of food safety and hygiene standards amongst the team.- Introducing theme nights and food festival at various outlets- Organized volume based banqueting and outdoor events- Recruitment, training and developement of team- PR and marketing coverage through various media sources

With 310 rooms and 186 furnished resident apartments, 9 F&B outlets. Awarded the Best New Business Hotel of the World for the year 2004 and 2005.•Joined as an opening team member.•Managed an informal contemporary show kitchen concept dining restaurant with 165 covers & a team of 15 chefs. •Looked after the executive floor lounge•Planning and standardizing of Indian menu for room service, all day dining and banqueting events•Organized various successful food promotions and theme nights with some most popular cuisines like Asian, Mexican, Indian, Aussie BBQ, Christmas, New years, etc.

1. Re-opening of an African themed club restaurant's like Cigar & cognac bar, English pub and Steak house terrace.2. Involved in All day dining and Banqueting operation with various theme nights and events.3. Food requisition and cost control4. Duty rostering and leave planning5. Menu planning and recipe standardizing.

As a part of the pre-opening team, had worked in various outlets ranging from Banqueting (upto 400 pax), In Room Dining, Brasserie and French Fine Dining..