Delivering leadership for and oversight an only certified heritage luxury hotel in Lucknow, three signature outlets and a cigar bar with large banquet facilities – indoor and outdoor. The second, pre-opening property in Jim Corbett with high-end luxury destination. Challenging from day one to reduce ongoing operating losses. Assessing each line-item within the budget and immediately began to improve margins through streamlining staff, food costs, and other unnecessary operating expenditures… Show more Delivering leadership for and oversight an only certified heritage luxury hotel in Lucknow, three signature outlets and a cigar bar with large banquet facilities – indoor and outdoor. The second, pre-opening property in Jim Corbett with high-end luxury destination. Challenging from day one to reduce ongoing operating losses. Assessing each line-item within the budget and immediately began to improve margins through streamlining staff, food costs, and other unnecessary operating expenditures. Sustaining continual involvement through weekly management meetings and frequent department visits to provide ongoing support and satisfy company objectives. Selected Achievements:• Leading the hotel team towards attaining Trip Advisor No 1 Ranking from very first day of joining.• Opened roof top bar, which was first in the city with molecular drinks.• Achieved monthly departmental budget since joining. Over all GOP for Food & Beverage by 34%.• Cut combined food & beverage cost along with hotel operational cost by 9% through strict implementations of company sop’s and monitoring operations on a daily basis. Show less

Spearheaded daily operations and management for the restaurants, bar, IRD, executive lounge and over 17,000 Sq./Ft. indoor & outdoor banquet, coordinating a team of 40 in ensuring the utmost in service and customer satisfaction. Partnered with the cluster F&B Manager and the General Manager to shape daily strategy around sales, operations, event management, and P&L. Prepared sales reports. Recruited, trained, mentored, and scheduled personnel. Liaised with customers to ensure guest satisfaction… Show more Spearheaded daily operations and management for the restaurants, bar, IRD, executive lounge and over 17,000 Sq./Ft. indoor & outdoor banquet, coordinating a team of 40 in ensuring the utmost in service and customer satisfaction. Partnered with the cluster F&B Manager and the General Manager to shape daily strategy around sales, operations, event management, and P&L. Prepared sales reports. Recruited, trained, mentored, and scheduled personnel. Liaised with customers to ensure guest satisfaction and service delivery. Evaluated customer feedback to identify areas for improvement. Oversaw ordering, inventory, and stock management. Maintained all necessary licensing. Handled closeout and financials for each shift.Selected Achievements:• Boosted the Guest Experience Index (GEI) from 8.9 to 9.2 through exceptional attention to customer service.• Propelled strong sales growth, rising 20% year-over-year via a strategic focus on sales management, customer satisfaction, and a positive guest experience.• Significantly cut costs associated with waste by implementing spillage reduction measures at the bar.• Honored as Manager of the Quarter for achieving outstanding results within less than a year of hire. Show less

Directed a total 7 restaurants operations and service excellence for 2 high-end specialty brands, the Wasabi upscale Japanese restaurant, and the Jeans Grill international cuisine restaurant. Guided Wasabi from pre-opening to a highly successful launch and stable market presence with IZAKAYA menu development. Designed menus and catering operations. Liaised daily with restaurant managers and chefs to discuss sales, targets, and reservations. Provided personal attention to customer… Show more Directed a total 7 restaurants operations and service excellence for 2 high-end specialty brands, the Wasabi upscale Japanese restaurant, and the Jeans Grill international cuisine restaurant. Guided Wasabi from pre-opening to a highly successful launch and stable market presence with IZAKAYA menu development. Designed menus and catering operations. Liaised daily with restaurant managers and chefs to discuss sales, targets, and reservations. Provided personal attention to customer satisfaction and feedback. Conducted daily health and safety inspections. Evaluated daily operations against the FOH and BOH blue books. Communicated daily with managers to address accomplishments and challenges. Led staff performance management and oversight. Negotiated supplier relationships and pricing. Monitored and mitigated waste.Selected Achievements:• Drove successful launch of a new Japanese restaurant in a highly challenging market; generated interest and drove quality standards to achieve a 5-star customer satisfaction rating on Talabat.com.• Elevated customer satisfaction to 96% by introducing the “Savoir Faire” approach to restaurant management; presented a weekly list of challenges to the management team and discussed how best to address it with each shift.• Cut food costs by 4% through adoption of the 7-Step Protocol for BOH, providing improvements at all levels of kitchen operations through detailed steps and new processes. Show less

As senior bartender, managed nightly bar operations, customer service, entertainment, and service delivery at the Dome rooftop bar and Corleone Mediterranean restaurant – with authority over a 4,500-bottle capacity cellar with 120 brands of Italian wines, and a select collection of French wines. Consulted with guests on wine pairing and choices based on mood and dining selections. Delivered engaging, informative details on current global wine trends. Ensured compliance with legal requirements… Show more As senior bartender, managed nightly bar operations, customer service, entertainment, and service delivery at the Dome rooftop bar and Corleone Mediterranean restaurant – with authority over a 4,500-bottle capacity cellar with 120 brands of Italian wines, and a select collection of French wines. Consulted with guests on wine pairing and choices based on mood and dining selections. Delivered engaging, informative details on current global wine trends. Ensured compliance with legal requirements for alcohol serving.Selected Achievements:• Improved wine inventory management, ordering, and stacking by reorganizing the wine cellar to display by country, region, and vintage.• Brought a new spark to the brand’s reputation as a popular, high-intensity entertainment venue while driving new revenues and customer retention by creating signature cocktails.• Realized a 93% customer satisfaction rating in a highly competitive market through subject matter expertise used to inform guests and assist them in pairing wines, resulting in long-term, loyal relationships and strong sales. Show less