• Reporting to the GM of the hotel.• Heading food & beverage service for K Raheja group.• F & B Manager for the entire complex with 276 rooms, 11 banqueting halls (convention centre), two IRD, two bars, two coffee shops & two specialty restaurant. • Manages the f & b overall and looks after the hotels F&B day to day needs. Averaging f & b sale of 1.20 cores per month. • Holds meetings with potential clients, PR agency, media for f & b as well as rooms.• Holds meetings with beverage vendors and has chalked plans for the f & b promotions in the bar & the coffee shop, which has helped the f & b to be a happening place, with good revenues pouring in.• Holds departmental meetings to help my team to know better about the revenues achieved, promotions, knowing their difficulties in operations, listening to their thoughts & ideas & yes if required implementing the same.• Hands on operations to know more with the team, builds up team work & motivational level for the team.• Has drafted the bar menu, with happy hours & has implemented the same, with figures going up to tell the story. • Holds meetings with the vendors for cost cutting & perks for the hotel.• Aggressive marketing campaign for the f & b outlets as well as convention centre.• Tie up with various corporate / credit cards etc for f & b promotions.• Set up operating standard procedures for f & b.• Core banqueting experience has helped in creative set ups with small theme as add on to the corporate benefits & good exposure to the hotel. • Budgets & forecasted revenue for the hotel for the coming year was penned down for the team to work towards it.• Job description for the entire team in f & b was implemented for smooth operations.• Personally has taken interest in training & grooming the f & b team, for understanding the figures, up selling, & to present oneself in front of the house. • Banqueting booking procedures penned down, with targets to achieve.

:-• Successful launched f& b service category in 24 Reliance fresh stores & one Hyper Mart in Jharkhand .Actively participated for F&B category launch; 11 stores in Kolkata & 7 stores in Orissa.• Business tie up for food court & concessionaires in hyper mart & fresh stores with cookieman, rice & spice, Dinshaw ice cream parlor, Joshi & Priya pickle concessionaire, act ii popcorn vending, nestle vending machines, sweet & savory concessionaire etc.• Assortment finalization, vendor negotiation & finalization, product development• Ensuring 90% fill rate at store & dc level• Vendor management:- legal, commercial, logistic, payments & credit notes, promotions ,hygiene & standard, PO & day today issues.• Promotion negotiation with vendors & implementation at stores level by article mapping at stores.• Sap-article code creation & extension, tax validation, vendor code creation & extension at locations, monitoring shrinking, inventory, indenting,, margin, product sale ,promotion ,sale data store wise & article wise to achieve targets periodically.• Liasoning with government officers for legal & PFA compliance adherence of products & ensuring packaging declaring norm.• Making quarterly & yearly budgets & sales target for f& b category as per the parameters set by NHQ. Attending monthly review meeting on VC with NHQ team to derive action plan to achieve targets.• Communicating with customer care desk for customer feedback & working on that to serve better.

• Reporting to the general manager of the hotel • Heading food & beverage service & production deptt.• Over all responsible for the administration & operation of 120 cover multi cuisine restaurant and bar, kitchen, room service, convention centre (1000 pax), party lawns ( up to 2000 pax ), outdoor catering etc.• worked on pre opening project & set up phase of 2000 pax poolside ,convention centre ( 100 pax capacity ) ,party lawns, multi cuisine restaurant , main kitchen , room service.• Worked on pre opening project of 1000 pax conventional hall & an open restaurant. • Achieving f & b sales target periodically.• Liasoning with my asst., f & b team, other related depts. for prompt quality service & better productivity.• Conducting regular training to ensure higher standard of service & quality.• F&B menu planning, food festivals, food costing, volume forecasting & standard specifications.• Updating licenses & maintain good relations with administrative & government officers.• Planning kitchen set-up, equipment designing& kitchen consulting. • Organizing events: - new year eve, Christmas eve, seminars, theme parties & festivals.• Staff recruitment & appraisals.

• Reporting to the f & b manager of the hotel.• over all responsible for the management & administration of 120 covers multi cuisine specialty restaurant, bar, room service, coffee shop, banquets & kitchen.• Food & beverage menu planning and costing volume forecasting & fixing standard portion & recipe.• yearly & monthly sales projections & achieving profit target • Ensuring high standard of service, hygiene & f & b control.• Actively participated in kitchen & restaurant set-up's of sister concern hotels.• Organizing special activities like : theme festivals, cultural and new year program, live music & Christmas special ,open barbeque etc……..• Updating f & b resources & equipments with co-ordination of stores & purchase.• Ensuring line of authorities & smooth upward & downward communication.• Organizing staff training & general aptitude programs.• Making business tie-ups, outdoor caterings, parcels & market survey.• Situation handling & solving guest as well as staff problems.• Making duty rotas & job specifications.

• Reporting to the outlet manager• Worked for specialty restaurant, coffee shop, banquets, bar, room service & personalized service.• Ensuring high standard of food, service, hygiene, total ambiance.• Promoting sales through suggestive selling, special menu & concept marketing.• Ensuring & up dating bar books & other registers including guest relation & history.• Participated in various in-house training program:-Trade classes, fire fighting, HRD & etc…….• Organizing outdoor caterings, staffing & briefings.• Actively co-ordinate in menu planning, f & b costing, standard recipes & specification, theme festival & other activities