1.Manage overall operations, including F.O operations, House keeping & Sales.2.Develop & implement strategies to increase revenue, occupancy & Guest satisfaction.3.Lead a team of department heads, ensuring effective communication, training & development 4.Maintaining high level of guest service, responding promptly to guest feedback & concerns.

One of the luxury five star resort hotel and the single ownership 5* Deluxe property in Nagpur that has strengthened its roots over 12 years and before it was run by Accor Hotel Group and Novotel brand.Spread over 45 acres of lush green land and surrounded by jungle on one side and national highway on the other.It has swimming pool, sauna, Jacuzzi, 110 modern rooms, 9 hole golf course, children games, health club.

1.Coordination with Unit GM and Owning chairs MD for resolution of operational critical issues.2.Target setting and budget planning and analyising financial health of the unit3.Daily comments cards analysis and coordination with unit GM on achieving Guest satisfaction parameters4.Unit Budget targets and forecast 5.Daily food and beverage consumption reports analysis 6.Daily HLP reports analysis7.Audit SOP compliance in all units8.Monitor room Room division sales and occupancy reports and planning strategies for achieving budget target 10.Conflict Resolutions11.Planing strategies for achieving food division sale targets and control on food cost.12.Company/Brand Policy, Procedures and standards Compliance.13.Revenue Management14.Business information analysis

1.Successfully managed the day to day operations of a hotel with 80 rooms2.Implemented cost saving measures to increase overall efficiency and profitability of hotel operations.3.Developed and maintained relationship with corporate and business partners.4.Developed and managed annual budgets, monitored financial performance and ensureed cost control5.Monitored all operational and financial reports to identify trends, risks and opportunities.6.Provided leadership and guidance to hotel staff through effective communication and coaching.7.Develop and implement strategies to improve hotel operations.8.Strong leadership and organizational skills9.Expectional customer and problem solving skills.10.Ensured compliance with hotel policies and procedures as well as local, state laws.11.Maintained a positive and professional working environment for all employees.

1.Oversee overall operations of Hotel and Banquet operations 2.Ensuring highest level of guest satisfaction3.Managing dedicated team4.Achieve revenue targets5.Strong leadership with excellent communication skills6.Ensure high standards of cleanliness, maintenance and guest services7.Monitor and analyse guest feedback and address issues promptly8.Work closely with sales team9.Develop and manage budgets

1.Oversee 80 rooms inventory, Bar, Restaurant, Coffee shop, Banquets2.Conflict resolution3.Design and execute sale strategies4.Manpower management5.Liasion with state agencies6.Guest management7.Budget management.

1.Cold and Hot Galley Chef2.Prepare cold food platters fos buffet3.Live buffet cooking for the guests on board4.Vegetable preparation working for mis-en-place for main kitchen5.Maintain highest level of hygiene and sanitation as per US laws6.Cooking ang playing food in main kitchen

1.Team leader and shift incharge Chef2.Preparation of hot and cold buffet and alacarte orders3.Daily store requisition4.Maintain hygiene and sanitation standards in my shift5.Follow company recipies and SOP6.Briefing and debriefing staff

1.Prepare lunch and dinner buffet menu2.Follow hygiene and sanitation standards3.Making kitchen requisition3.Cleaning and setting cold room

1.Mis en place chef working2.Making ala carte orders3.Maintain SOP of the hotel4.Work in hot and cold kitchen