Oversee day to day operation, assigning weekly performance goal and assure their completion while accomplishing self goal. Recruit, onboard and train high performing employees to achieve sales and business plan objective. Delegate responsibilities to the staff to perform them while enforcing all policies, procedures, standards, specifications, guidelines, training programs and cultural values.

Responsible for all daily operations to include schedule creation in order to provide the highest customer service and product available. Supervise staff of over 40 including 4 managers, head chef and employees to include training, recruiting and performance appraisal toward promotion. Responsible for budget preparation, revenue management, monthly P&L reports, and daily bank deposits. Design business strategy and developed systems and procedures that improve the quality and efficiency of… Show more Responsible for all daily operations to include schedule creation in order to provide the highest customer service and product available. Supervise staff of over 40 including 4 managers, head chef and employees to include training, recruiting and performance appraisal toward promotion. Responsible for budget preparation, revenue management, monthly P&L reports, and daily bank deposits. Design business strategy and developed systems and procedures that improve the quality and efficiency of operations. Enhanced operational success through effective staffing, training, adherence to government regulations and ensuring well-timed customer service. Show less

Responsible for hotel beverage operations and staff on a daily basis. Areas of responsibility include beverage service in the Restaurants, Bars, Banquet and Room Service. Worked towards promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally… Show more Responsible for hotel beverage operations and staff on a daily basis. Areas of responsibility include beverage service in the Restaurants, Bars, Banquet and Room Service. Worked towards promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determined training needs to accomplish goals and implements training plan. Strengthened the food and beverage/culinary team by assisting in other outlets when needed. Show less

Managing Howzatt Brewery, a high volume brewery pub of 102 covers and improving the controllable all cost thereby maximizing the financial performance. Ensuring the highest standards of food and beverage service. Also responsible for effectively developing, managing and leading the team to provide excellent service.

Pre-opening team for 150 rooms with Avatar All Day Dining & Tea Lounge 175 covers, Kama An Indian Specialty 70 cover, Lust Cocktail Bar 50 covers. Reported to the General Manager and worked in close coordination with Executive Chef and other HOD's to plan sales & marketing strategies to promote restaurants and bars of the hotel. Closely monitoring the food and beverage cost and organized daily P&L meeting with the executives and supervisors to achieve financial targets

Pre-opening team for 418 rooms. Closely working the Food & Beverage Manager and involved in setting up 150 covers All Day Dining and In-Room Dining. Meeting and short listing vendors for procuring operating supplies.

Assigned to reopen the hotel's lobby bar. Closely worked with the Director of Food & Beverage and coordinated with other HOD's and prepare strategic plans to promote the new brand and organized grand opening of the bar. Hired trained barmen and worked on introducing new age cocktails by creating an innovative recipe, service design, and presentation of the drink

Assigned 3 major revenue generating outlets, Frontier specialty, Lounge bar and Fun pub. Reported to the General Manager. Took initiative to rework the beverage program. Trained the staff on beverages, service style, and upselling skills. Introduced the team to famous international beverages brands and created a new age cocktail list. Set highest selling record by promoting in-house cocktail selling the competition.

Overall responsible for Pickwick All Day Dining - 50 covers. Recruited and trained restaurant employees. Assisted in inventory control and budgeting. Supervised efficient working of the restaurant and assigned shift, conducted a pre-meal period briefing and rectify all staff and service related issues. Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity. Received training and got certified as Train The Trainer Program

Assigned to operate the newly renovated Verandah All Day Dining 110 covers. Reported to the Assistant Food Beverage Manager. Hold briefing, discussed the DSR, rectify the staff and service related issues and assigned staff to work area. Ensured effective working of restaurant activities and maintained excellent standards to meet guest expectations. Maintained sales records, schedules, and reports for all employees.

Joined as a waiter and was posted in Djinns Fun Pub 253 covers. Reported to the Restaurant Manager. Attended various training programs on service standards, beverages knowledge, upselling skills and other general topics. Took interest in mixology and got trained Bar & Beverage management and Flair Bartending. Represented the hotel in various cocktail competitions and seminars. Got promoted to Team Leader and got a chance to work and learn various operational aspect of Banquet, Coffee Shop, and… Show more Joined as a waiter and was posted in Djinns Fun Pub 253 covers. Reported to the Restaurant Manager. Attended various training programs on service standards, beverages knowledge, upselling skills and other general topics. Took interest in mixology and got trained Bar & Beverage management and Flair Bartending. Represented the hotel in various cocktail competitions and seminars. Got promoted to Team Leader and got a chance to work and learn various operational aspect of Banquet, Coffee Shop, and specialty restaurant and Lounge Bar. Show less