Dynamic Leader in the Food and Beverage Management with an 19+ year progressive career in the Cruise line and Hospitality industry. Significant international experience in managing world-class luxury hotels, Innovative mega cruise ships and all-inclusive mid-size luxury and expedition vessels with over 300+ staff members from all around the world. Expertise fuelling multi-million-dollar revenue growth in Food & Beverage Operations, managing full-ship private charters and international group cruises, overseeing and administering high dollar value budgets. Key Areas of Expertise• Management - 19 + years progressive management career• Team Building/Leadership• Creation of new ideas for different venues • Accustomed to working and hosting VIP Guests, Celebrities, etc.• Revenue Generation, Inventory Management and Cost Controls• Staff recruitment, training, and development.• Member of 7 opening teams for cruise ships and revitalization projects.• Food and Beverage Planning and Scheduling• Pre-Opening Projects, Revitalization, and Rebuild of Cruise Vessels• Brand Promise Ownership through to a seamless customer hospitality service.• Brand Standards development & implementation• Public Health Training, Food Safety, HACCP.

Managed Beverage Operations for Sea Chefs Cruises Limited one of the world s leading ship Management companies operating over 50 Cruise ships and River ships. Deployed for revitalization/refurbishment of vessels and bringing them effectively into service. Lead teams up to 150 staff, directing 10 bars, lounges and beverage outlets and associated activities throughout the vessels.

Guided Beverage Operations Team as Beverage Manager onboard Nieuw Amsterdam (GT 86,700) for Holland America Line, USA one of the leading cruise lines operating 13 cruise ships. Lead a team with 90 crew and four Bar Supervisors. Directed 17 Bars, lounges and beverage outlets to generate revenue over USD 200,000 per week.

Responsible for the bar operations, including special-event setups, prices, staffing and roster, stock and inventory control, training staff, guest relations, food hygiene, and health and safety standards within the outlets. To establish and maintain high standards of quality service, guest relations and meet the required revenue target within the respective outlet. To ensure prompt efficient and personalized service delivery.

Worked as Assistant Beverage Operation Manager Senior on board 9 mega cruise ships carrying about 4500 guests and generated revenue of over USD 350,000 per week.

Held permanent position as Assistant Food Manager (F&B) and Relive Windjammer Supervisor and Hotel Administrative Assistant.

Joined as Commis in Royal Caribbean International. With knowledge, drive, determination and ambition grew up the ranks; promoted to Sous Chef and Relieve Provision Master for Sovereign Class vessels.

Promoted as Resident Manager and managed the 50 Individual luxury villa resort in Aurangabad near World Heritage Site Ellora Caves.

Managed the daily execution of all banquet functions, restaurant and bar operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

Joined as Restaurant Manager and promoted to Banquets Manager and later as Assistant F&B Manager.

Joined ITC Park Sheraton Hotel & Towers and successfully completed six months' Hotel Management Training Programme, specializing in the core frontline disciplines of Hotel operations. Developed as a young, motivated leader with professionally competent qualities and Hospitality skills.

Successfully completed Hotel Operations Trainee Program in Food and Beverage areas at TajSATS Airport Catering Limited, Chennai - a Market Leader in Airline Catering and a leading player in Institutional Catering. Trained in facilities equipped with State-of-Art Technology and advanced Kitchen Equipment for efficient and hygienic food production and handling for the in-flight catering at various destinations. Was part of the team of Chefs in designing and creating innovative and inspirational menus designed, account for the passenger profile, the time of flying and the duration of the flight.

Trained as Hotel Operations Trainee in Food and Beverage areas at Taj Coromandel Hotel, Chennai of Taj Hotels & Resorts - one of the most recognized names in the industry, a brand continues to be the innovative, forward-thinking global leader of hospitality. As an Operations Trainee, was responsible for welcoming guests and working across several areas of Food & Beverage to deliver an excellent Guest and Member experience.