Director of Operations (Pre & Post-Opening) for Aurika, Mumbai Skycity - Luxury by Lemon Tree Hotels, is the Largest room inventory hotel in the country.

Business leader of the resorts F&B division. - Responsible for the overall performance of the resorts F&B venues and Event spaces.

ProFNB is a creative hospitality startup based in Mumbai which was launched in 2020 with an aim to assist ambitious hotels / F&B businesses to innovate and achieve a positive impact on the business, team & community. We offer a spectrum of services from sourcing products, services, business opportunities and talent recruitment.ProFNB also has a sub-brand The Meeting Place Café - A rustic, neighbourhood Café with upcycled décor elements, nostalgic F&B experiences coupled with affordability.

Responsible for the overall performance of All day dining Restaurant, Italian Specialty Restaurant, Hotel Bar, Banquet and catering services.

• To prepare forecasts, budgets, marketing plan, festivals & special promotions aimed at maximizing business generation.• Develop & implement strategies to maximize profitability from Banquet Operations, Restaurants, Bar/ Lounges and Retail.• Actively involved in maintaining Food safety and hygiene Standards.• Collate guest feedback on service, products, promotions & reviews and implement improvement initiatives in coordination with respective department managers.• Create an environment that trains, develops, coaches and mentors associates• Institute a clear communication strategy within the hotel and supporting teams to ensure effective sharing and updating of information throughout the property, including a structured and active meetings and briefings process.• Monitor and overview consistent training and development plans for all employees to ensure positive guest experience and high employee morale.• Planning the events for the F&B and collaborate with various partners for marketing in all mediums

Assisting the EAM Food and Beverage in the smooth running of the F&B operations of the Lalit Mumbai.

Responsible for the 31crore Banqueting operations at JW Marriott Mumbai, around 12 banquetvenues at different levels and covering an area of 24000 Sq. feetJob Responsibilities; Assist with the development of cost control systems to reduce waste in food, supplies, and labour. Communicate regularly with F&B Manager, Executive Chef andsales department to discuss upcoming events, menu needs and guest requests. Ensure all team members have the necessary tools and equipment to perform his or her jobs efficiently. Lead, coach, encourage, inspire, train and motivate employees as necessary. Liaise with all goods and service suppliers. Promote and maintain exceptional guest service standards. Reinforce a high standard of cleanliness and food safe standards. Respond to guest inquiries, concerns and complaints. Meet group coordinator/host (ess) prior to function, make introduction and ensure that allarrangements are agreeable. Prepare weekly forecast of revenues, covers and labor costs. Conduct periodic performance reviews of all banquet staff. Ensure pricing within Banquets is “in-line” with the competition. Liaise with the Catering Manager to ensure quality and accuracy of set-ups within all catering rooms. Plan and conduct regular meetings for departmental staff.

Responsible for the overall performance of all the Bars in the hotel, Beverage revenue, Beverage cost, Beverage standards, Promotions, co-ordinating with Beverage partners, upkeep of the hotel wine list and beverage innovations.Managing Beverage Operations and Driving Revenue. Ensuring compliance with all food and beverage policies, standards and procedures by training, Supervising, follow-up and hands on management. Ensuring liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service Associates. Implementing new concepts and promotions for all Restaurants and Bar/Lounges. Ensuring Exceptional Customer Service in all bars and lounges Displaying leadership in guest hospitality, by providing excellent customer service and creating a Positive atmosphere for guest relations. Observing service behaviors of associates and providing feedback to individual and or managers. interviewing and hiring management and associates with the appropriate skills to meet the business needs of the operation. Review and carry out performance appraisals for all direct report managers. 

Managing operations of 132 covers italian fine dining restaurant (Mezzo Mezzo) rated thrice as the best Italian Restaurant by Times Food Awards and also as the 8th Best Restaurant In India by Food and Nightlife Magazine.Overall responsible for financial performance of department including revenue, profit, operatingbudget and accounting control procedures.Train and develop Assistant manager(s), Executives and Supervisors in technical, administrative and managerial abilities.Review and carry out performance appraisals of relevant departmental associates on time as scheduledWork with the Outlet Chef in maintaining food quality, presentation and food cost as it relates tothe outlets. Works together with the Outlet Chef to develop menu content based on market research, guestfeedback and menu engineering techniques. Ensured the team acted upon all up-selling opportunities within the restaurant throughencouragement and incentives.

Responsible for the overall performance of the Oriental Restaurant (Ming Yang) by assisting the Restaurant Manager, Responsible for the P&L Reports, Staff Rostering, Trainings, Customer Satisfaction, Co-ordination with the Restaurant Chef, Managing daily operations etcSupervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.Observe, teach, and correct staff’s service.Adhere to company standards and service levels to increase sales and minimize costs, including food,beverage, supply, utility and labor costs.Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Responsible for completion of month end financial reports of the department

Maintained and improved food and beverage profits by monitoring wastage and breakages andDelivering personal attention to customers to ensure high level of satisfaction, to generate repeat clientele,and to encourage word of mouth referrals.Assist the Manager to complete required administrative functions (e.g. reports, training calendar)Structuring staffing for effective operationsDeveloping cocktail menus for various occasions.Assisted the Restaurant Manager in staff management, Training etc.