● Manage daily operations while overseeing multiple locations to foster increased productivity.● Assist with sales and marketing strategies to foster achievement of revenue goals.● Have streamlined the expense to garner more profitability and GOP/ ● Leverage professional networks and industry knowledge to strengthen client relationships.● Oversaw operations and provided corrective feedback to achieve daily and long-term goals.● Evaluate live broadcasts to assess signal strength and compliance with company standards.● Evaluate company documentation to verify alignment with regulatory requirements.

• Pre – Opening team member.• Assisting in simulation of restaurants and processes related to Food and Beverage.• Formulation of policies as per local standards, guidelines, requirements and availability.• Receiving and accounting of all operational equipment and fixed assets related to• Food and Beverage.• Negotiating with vendors along with the Purchase Manager for various services.• Coordinating with other departments to put processes in place• Leading regular operations and coordinating with project team for handing over of kitchens and making them operational.• Training of outsourced team members as per the Marriott International.

• Setup the Stewarding department.• Designing the operational equipment store.• Formulate all forms and formats as per the requirement of the organization and ISO norms.• Asset Management for F&B• Obtained 5 star classification and ISO (9001:14001:18001) during the tenure• To establish a pool of qualified outsourced employees keeping in mind the high standards of FAIRMOUNT & RAFFLES HOTELS INTERNATIONAL.

• To manage the Stewarding Department as an efficient and cost effective service center ensuring smooth operation• Training the outsourced employees as per the standards of FAIRMOUNT & RAFFLES HOTELS INTERNATIONAL.• Formulated a new inventory tabulation system to have an at a glance figures.

• Hierarchy up gradation done from Oct 2013 with job responsibilities remaining almost same. FSMS was added to the existing job profile.

• To manage the Stewarding Department as an efficient and cost effective service center ensuring smooth operation• Training the outsourced employees as per the standards of HYATT INTERNATIONAL.• Formulated a new inventory tabulation system to have an at a glance figures.

• Catering to the In Room Dining requirement of the in house guests (235 rooms)• Handles employee questions and concerns.• Monitors employees to ensure performance expectations are met.• Provides feedback to employees based on observation of service behaviors.• Assists in supervising daily shift operations.• Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

• Headed a team of 16 and responsible for all operations in absence of the Banquet Manager along with a assistant manager• Researches and analyzes new products, pricing and services of competition.• Reviews scheduled events and troubleshoots potential challenges/conflicts.• Ensures the property is apprised of all groups that will impact property operations.• Works with culinary team to ensure compliance with food handling and sanitation standards.• Assists with the oversight of Event Operations including Banquets, Event Services and Event Technology.• Assists with the oversight of event planning team (BEO/Resume writers).• Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.• Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.• Assists in the execution of brand service initiatives in event management areas.

• Managed a team of 25 and responsible for all operations.• Formulate a Duty roster to help the team members to balance between their personal and private responsibilities.• Manage the daily kitchen utility operations and staff. • Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. • Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). • Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

• Heading the daily operation of the 24hrs restaurant. • Operation included sales, daily stock, duty roster & accounts.

• Heading the daily operation of the Restaurant

• Heading the daily banquet operations.

• Overall operation of the 3 star organisation. • Heading the operations for F&B Service, Front Office & Housekeeping• Instrumental in easy salary disbursement and leave process

• Started my career as a Trainee Captain from this esteemed organisation taking care of the Specialty Restaurant, Coffee Shop & Banquets from time to time.

• Industrial Training in all departments. • Specialising in Food & Beverage Service.• Attended the workshops on Johnnie Walker, Civas Regal & Tea Tasting etc