Spearheading their Ultra Luxurious residential projects under M Collection segment designed to cater the needs of a niche clientele comprising other commercial mixed land use facilities like hotels, retail etc.

Pursuing a role of a General Manager Operations responsible for Operations across 6 States in Northern India (namely Rajasthan, Delhi NCR, Haryana, Uttar Pradesh, Himachal Pradesh & Uttaranchal),. .Responsible for Organic growth & profitability, Debtors management, Legal compliances, cost management, Client retention, manpower training & recruitment. Strategic and Tactical planning: set up marketing agenda, business plan and implemented methodology, sales strategies for market penetration in different business segments, policies for rates to handle the various categories of the business. Spearheading a high Business volume with healthy GOP margins.Instrumental in QHSE & HACCP, ISO 22000:2005, certifications for the region.Mentored and guided total staff strength of 370 associates towards increasing business profitability.

In a Pre-Opening role-- .Joined as a Director Food & Beverage at a Pre-opening stage & being involved in the complete set up starting from handover from projects, recruitment, establishing Standard operating procedures, comparative analysis (SWOT), Menu planning and pricing, selection and ordering of beverages, operating equipment’s and training of staff with extensive simulations. .Set up a complete Food & Beverage structure and agenda, implemented all Carlson Rezidor brand and operational standards.• Strategic and Tactical planning: set up marketing agenda, business plan and implemented methodology, sales strategies for market penetration in different business segments, policies for rates to handle the various categories of the business.Prepared the revenue budgets, critical path, promotions, loyalty programs and the event calendar in co-ordination with the General Manager.Actively spearheaded the HACCP, ISO 22000:2005,14001,9000 certifications for the hotel.Mentored and guided total staff strength of 90 associates towards increasing business profitability.

Joined as a Restaurant Manager & gained positions to become Head of the Department as a Food & Beverage Manager, overlooking Food & Beverage, responsible for Setting up of high standards, Customer satisfaction, Training & development of employees and driving in high revenues.Actively spearheaded the HACCP, ISO 22000:2005 & 14000 certification for the hotel..Prepared the revenue, capital and expense budgets, critical path, promotions, loyalty programs and the event calendar for the hotel. Mentored and guided total staff strength of 125 associates towards increasing business profitability.

The Grand had seen a growth of 25 % increase of business in the Coffee Shop within a span of 4 months, 5 % increase of business in Room Service within a span of 5 months, 15% increase of business in the Bar within a span of 6 months.The customer satisfaction rating saw a steady increase from 75% to 85% with an all time high of 95% in the month of October.Was also won the Times food guide magazine award for the best Coffee Shop in New Delhi for the year 2004 - 2005 with 97% guest satisfaction.Mentored and guided total staff strength of 50 associates towards increasing business profitability.

Played a key role in the set up of 2 outlets namely Agni (Lounge bar, 100 covers) & Fire (Pan Indian Speciality restaurant, 60 covers) designed by Sir Conran & Partners U.K., starting from recruitment, Standard operating procedures, comparative analysis (SWOT), Menu planning and pricing, selection and ordering of beverages, operating equipments and training of staff with extensive simulations. Prepared the revenue budgets, critical path, promotions, loyalty programs and the event calendar in co-ordination with the F&B Manager.Spearheaded the profit centre operations for both the restaurants producing 3crores as revenue for Agni in the first eight months of operations and 1.5 crores for Fire.Mentored and guided total staff strength of 20 associates towards increasing business profitability.

The Oberoi Udaivilas, Udaipur as a F&B Supervisor July 2001 to October 2003Promoted and transferred from The Oberoi, New Delhi to be a part of the pre-opening team for their upcoming project --- The Oberoi Udaivilas, Udaipur a luxury segment brand.Played a key role in the set up of 4 outlets including banquets namely Udaimahal (Indian speciality restaurant, 100 covers), Suryamahal (Multicuisine restaurant, 220 covers), In Room dining (110 covers) and an extensive banquet, starting from recruitment, Standard operating procedures, comparative analysis (SWOT), Menu planning and pricing, selection and ordering of beverages, operating equipments and training of staff with extensive simulations.Prepared the budgets, critical path, and the event calendar in co-ordination with the F&B Manager.Attended training sessions like a 3 day Train the Trainer, General Orientation Programme, Service Excellence 1, 2, 3, 4& 5 and Management orientation Workshop.Mentored and guided total staff strength of 70 associates towards increasing business profitability.The Oberoi, New Delhi as a F&B Assistant September 1999 to July 2001 Worked with La Rochelle a classic French speciality restaurant of 60 covers with 3 Private Dining rooms.High driver of F&B sales in the restaurant achieving 4lac of sale from a table of four which is a record.Attended training session on Ms Office and Internet conducted by Zee Learning and Development.The Oberoi Trident, Jaipur as a F&B Assistant August 1997 to September 1999Worked as a pre-opening team member in Coffee shop (150 covers) and bar (100 covers).Won the title of being the best bartender of Rajasthan conducted by IDV.Actively involved in formulating Standard operating procedures in co-ordination with the F&B supervisor and F&B Manager.Involved in organizing Chineese festival, Gujrati festival and Children promotion at the coffee shop.