• Assisting General Manager in overall hotel operation and strategies to optimise excellence and profitability.• Leading the transformation process in the Hotel to establish contemporary trends in F&B and regaining the benchmark status in the City.• Managed to create hallmark in the city for Out Door Catering from an intimate gathering of 20 guests to large social/industrial event up to 2000 guests.• Create a work environment that is high in employee morale and provides constant learning & development.

• Headed the change in setting up the food & beverage at the hotel to be able to cater to bigger volume ODC, a high potential scope of revenue in the city.• Upgradation the product with introduction of DJ Brunch, Theme Brunch, Culinary Express - a culinary journey of India, Theme breaks at Banquets.• Framed work direction & plans for Managers after assessment of their capability by preparing & presenting various monthly/weekly reports pertaining to process & productivity.

• Winner “Best Bar-Alfresco” for Qbar at Hilton Chennai by Times Food Guide 2017, Chennai.• Winner “Best Lounge Bar” for Vintage Bank at Hilton Chennai by Times Food Guide 2017, Chennai.• Winner “Top F&B Performance – Guest Services” in Asia Pacific region for guest satisfaction scores at Hilton Chennai.• Leadership Index of 99% for the Food & Beverage department, highest in Hilton's Asia Pacific region for a team strength above 50.• Winner “Best Bar-Alfresco” for Qbar at Hilton Chennai by Times Food Guide, Chennai 2016.• Winner “Best Indian Restaurant” for Ayna at Hilton Chennai by Times Food Guide, Chennai 2016.• Awarded 1st “Gold Signature Bar” by Chivas Regal in India.• Instrumental in increasing the overall F&B revenue by 12% YOY by implementing various activities in F&B i.e. Liquid Buffet, Grills by the Poolside, The Matinee Flavour Menu, Theame Night Dinners, Doubles-The Cocktail Menu, Sunday's Sundowners & Express Lunch Menu.• Upgrading the product with introduction of DJ Brunch, Asian Theame Brunch, Culinary Express - a culinary journey of India, Theame breaks at Banquets.• Manage to maintain the attrition rate lesser than 25% for a team strength of 76.• Develop and groomed 4 direct reporting associate to the next role. • Framing work direction & plans for associates after assessment of their capability by preparing & presenting various monthly/weekly reports pertaining to process & productivity.

• Planned and executed 06 biggest ODC's in Pune during the Oct-Apr period with the volume of 5000 and more guests.• Ventured new market for business by introduction of new take away/delivery menu and equipment which boosted the IRD revenue by 25%.• Ensuring guest services and products are delivered according to the standard to meet and exceed guest expectations. • Leading, mentoring & monitoring the performance of the team members to ensure efficiency in the process of operation and meeting individual and group goals.

• Monitoring overall functioning of process of guest satisfaction & revenue for Banquets & the Lounge Bar (Lagoon Lounge).

• Designed a concept of Single Malt & Food pairing at “Pure”.

• Worked on various project to improve the guest satisfaction, revenue and productivity for In Room Dining, Restaurants and Banquets.