✨ Excited to Lead Operations Across 30 Properties as COO of Siddhartha Hospitality ✨As I continue my journey with Siddhartha Hospitality, I am thrilled to be leading the operations of over 30 properties across diverse regions. In my role as Chief Operating Officer, I focus on driving operational excellence, enhancing guest experiences, and delivering sustainable growth.Our mission is simple: to create unforgettable experiences for our guests while maintaining the highest standards of service. Each property offers unique experiences, from luxury retreats to business hubs, and it's an honour to work with such an incredible team of professionals who are passionate about what they do.Key Focus Areas: 🔹 Strategic leadership & long-term operational efficiency🔹 Elevating guest satisfaction across all touchpoints🔹 Driving revenue growth and optimizing financial performance🔹 Fostering a collaborative and empowering culture for our teams🔹 Innovating and leading sustainable practices across propertiesI am proud to be part of a hospitality group that believes in the power of people, the importance of culture, and the value of delivering excellence every single day. Thank you to everyone at Siddhartha Hospitality for your continued support and dedication.Looking forward to all the exciting milestones ahead! 🌟#hospitality #leadership #teamwork #operations #guestexperience #SiddharthaHospitality #growth #sustainability #excellence

Operational Excellence:Oversee day-to-day operations of all F&B outlets, including restaurants, bars, banquet facilities, and room service.Implement and enforce operational standards for food quality, service excellence, hygiene, and safety.Manage inventory levels, ensure efficient ordering and purchasing, and minimize food waste.Schedule staff effectively, ensuring optimal staffing levels to meet guest demand and budget constraints.Monitor and analyze performance metrics, identify areas for improvement, and implement corrective actions.Financial Management:Develop and manage annual F&B budgets, forecasts, and financial reports.Monitor revenue and expenses, identify and implement cost-saving measures, and ensure profitability.Optimize pricing strategies and menu offerings to maximize revenue generation.Negotiate contracts with suppliers and vendors to secure favorable terms.Guest Experience:Develop and implement F&B concepts and menus that cater to diverse guest preferences and local trends.Create and maintain a warm, welcoming, and efficient atmosphere in all F&B outlets.Ensure consistent delivery of high-quality food and service, exceeding guest expectations.Proactively handle guest complaints and resolve issues professionally and promptly.Team Leadership:Recruit, hire, train, and develop F&B staff to provide exceptional service.Foster a positive and motivating work environment that promotes teamwork and collaboration.Conduct performance evaluations and provide regular feedback to staff for continuous improvement.Champion the professional development of the F&B team through training programs and mentorship.Additional Responsibilities:Stay abreast of current trends and innovations in the F&B industry.Develop and implement marketing strategies to promote F&B offerings and drive revenue.Partner with other departments to create a comprehensive resort experience for guests.Represent the F&B department at resort-wide meetings and functions.

As food & Beverage Director I oversee all aspects of the organization's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Planning, coordinating and overseeing special events. Training and Development for F&B service, culinary, and Kitchen Stewarding team members. Crossley guides, coaching and Identifies successors for each area for specialized roles.

As Restaurant owner and General Manager I had overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, and team.

As a Cluster General Manager, I was responsible for directing and evaluating the day-to-day operational activities of hotels under the Cluster umbrella, to achieve the highest standards in accordance with the Hotel's operational goals and profitability objectives which includes guest and employee satisfaction.

I was responsible for all aspects of operations at the hotel, from day-to-day staff management and Guests. Providing leadership and strategic planning to all departments in support of service culture, maximized operations, and guest satisfaction. Working identically closely with the hotel owners and other stakeholders; in addition to this responsible for managing the Hotel management team (HODs) and overall hotel, targets to deliver an excellent Guest experience. And managing between profitability and guest satisfaction measures.

Tiger Palace Resort is in Bhairahawa, in the fertile, subtropical Terai region of Nepal. Situated to the south of the legendary Himalayas, the resort is easily accessible from India or Kathmandu, offering guests a sophisticated and thrilling getaway. Luxurious accommodation, superb leisure facilities and top-class dining options make Tiger Palace Resort a perfect venue for holidays, quick breaks, conferences and weddings.

One of the luxury Resort in Port VilaResponsibility Responsible for both hotels 8 F&B outlets and Banquet operation with 90 colleagues. Making sure all food and Beverage outlets operates with both hotels standards required. Creating different offers for both in house and local expats to generate daily revenue. Creating and executing development plans for department sales, profit margin. Maintaining standards hygiene, health and safety procedures. Analyzing Food & Beverage comparison to compete market targets. Participation in F&B Marketing activities through Sales calls together with Sales & Marketing. Coordinating with all large groups meeting/banquet planners their specific group requirements with the services & facilities offered. Supervising of daily paper flow including Proposals, and Function Contracts with outlet managers and catering sales team. Attending daily F & B meeting and Department Head meeting. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. Recruiting, training, coaching and motivating F&B associates and mentoring & developing Outlet Managers to strengthen their current performance and preparation for future advancement.

Taking responsibility for the business performance of the restaurant.Analyzing and planning restaurant sales levels and profitability.Organizing marketing activities, such as promotional events and discount schemes.Preparing reports at the end of the shift or week, including staff control, food control and sales.Creating and executing plans for department sales, profit and staff development.Setting budgets and/or agreeing them with senior management.Planning and coordinating menus.Coordinating the entire operation of the restaurant during scheduled shifts.Managing staff and providing them with feedback.Responding to customer complaints.Ensuring that all employees adhere to the company's uniform standards.Meeting and greeting customers and organizing table reservations.Advising customers on menu and wine choice.Recruiting, training and motivating staff.Organizing and supervising the shifts of kitchen, waiting and cleaning staff.Housekeeping:Maintaining high standards of quality control, hygiene, and health and safety.Checking stock levels and ordering supplies.Preparing cash drawers and providing petty cash as required.Helping in any area of the restaurant when circumstances dictate.

Leading team of 24 talents to provide the best Aloft experience to our guest and same time building and creating training and learning environment in order to determine the talents future and same time to achieve companies financial and guest satisfaction goal.Marketing by visiting nearby business offices to offer our service and analyzing competitors in the market to be stay tune what others are doing then us to attract the market.

• Ensuring compliance with all food & Beverage policies, standards and procedures by training, supervising, follow up and hands on management.• Managing and controlling all aspects of stock management within the outlet, ensure adherence to procedures thereby minimizing stock accumulation/loss.• Preparing and submitting necessary reports on sales and cost budgets as required.• Meeting with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfactions.• Ensuring that team are aware of the relevance and importance of their activities and how they contribute to the departments’ objectives and the goals of the company.• Identifying the development needs of others and coaching, mentoring, or helping others to improving their knowledge or skills.• Providing the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.• Monitoring all aspects of food and beverage quality and hygiene and take immediate corrective action whenever required.• Assisting F&B EAM on Budgeting and forecasting for whole F&B venues.• Revenue analysing every month in venues in order to maintain the P&L.• Conducting P&L meeting with assistant managers and supervisors.• Meeting suppliers and negotiating for the best suitable price for product with consistence service.• Creating and updating menu according to market requirement, such and changing the wine list, adding the special cocktails and food items.

Business activities:Taking responsibility for the business performance of the restaurant.Analysing and planning restaurant sales levels and profitability.Organising marketing activities, such as promotional events and discount schemes.Preparing reports at the end of the shift/week, including staff control, food control and sales.Creating and executing plans for department sales, profit and staff development.Setting budgets and/or agreeing them with senior management.Planning and coordinating menus.Front-of-house:Coordinating the entire operation of the restaurant during scheduled shifts.Managing staff and providing them with feedback.Responding to customer complaints.Ensuring that all employees adhere to the company's uniform standards.Meeting and greeting customers and organising table reservations.Advising customers on menu and wine choice.Recruiting, training and motivating staff.Organising and supervising the shifts of kitchen, waiting and cleaning staff.Housekeeping:Maintaining high standards of quality control, hygiene, and health and safety.Checking stock levels and ordering supplies.Preparing cash drawers and providing petty cash as required.Helping in any area of the restaurant when circumstances dictate.