Raj Gupta Email & Phone Number

Halifax Regional Municipality, NS, CA

1505 Barrington St, Halifax, NS B3J 3K5

A certified Food and Beverage Executive, responsible in setting and driving organizational vision, operational strategy into actionable goals for performance and growth helping to implement organization-wide goal setting, performance management, and annual operating planning. Oversee company operations and employee productivity, building a highly inclusive.

Westin Nova Scotian Halifax

• As Regional Director of F&B Canada, work closely with the Canadian New Castle Hotels and Resorts 6 properties food and beverage teams to ensure the highest level of guest service, staff training, customer.
• Westin Nova Scotian, Halifax, Canada
• The Algonquin Resort – Autograph Collection by Marriott, St. Andrews New Brunswick, Canada
• Digby Pines Golf Resort and Spa, Nova Scotia, Canada
• Liscombe Lodge Resort and Conference Center, Nova Scotia, Canada
• Marriott Residence Inn, Moncton, New Brunswick, Canada

Halifax, Canada

Supported and managed overall management and strategic direction of the 310 rooms hotel with 3 F&B Outlets and 25,000 sq feet meeting and banquet facility hotel. Directly managed and led a team of 8 department heads and over 200 line staff. Lead and support all departments in the achievement of their financial and operational targets through establishment.

Halifax, Canada

Executive Chef and Director of Food and Beverage for a 310 rooms hotel with 3 F&B Outlets and 25,000 sq feet meeting and banquet facility. Total 14 meeting rooms. Directly managed and lea a team of 4 department heads and 165 line staff, including F&B service, Kitchen, Stewarding, Cafeterias, and Purchasing & Receiving.

Halifax, Canada

Performed dual (F&B Director and Executive Chef) responsibility of a premier four and half star hotel with 352 rooms and 4 F&B outlets. Responsible for $9.8 million F & B operations with room service, 2 restaurants, banquet facility of 18,000 sq ft. and offsite catering up to 1,000 guests. Oversaw the food production/kitchen as Executive Chef for over half.

Halifax, Canada

Performed dual (Executive Chefs and Restaurant Director for multiple complex) responsibility of a premier four and half star hotel with 352 rooms and 4 F&B outlets, Casino with 20,000 sq ft. gaming floor, and four F&B outlets. Responsible for $18 million combined F & B operations of two properties.

Halifax, Canada

A premier four and half star hotel with 352 rooms, 4 F&B outlets and 5,000 sq ft. Casino. Responsible for $8.5 million F & B operations with Room service outlet servicing 352 rooms, 2 Restaurants - Library Restaurant (150 seats upscale restaurant open for breakfast, lunch and dinner) - Fife and Drum (120 plus 90 patio seats pub and eatery with live bands.

Xian, Shaanxi, China

A Five star 460 rooms hotel with 6 F& B outlets. Responsible for the food production, & Stewarding of 4 restaurants, room service, banquet with the seating capacity of up to 700 people. Directly managed a team of 82 employees, with over USD 3 million revenues a year. Reported to the Director of Food and Beverage.

Yulara, Northern Territory, Australia

A four and half star 240 rooms resort hotel with 5 F & B outlets. Responsible for the food production, & Stewarding of 3 restaurants including a French classic fine dining restaurant of 80 seats, room service, banquet facility of up to 200 people and off site catering for 2000 people. Directly managed a team of 32 employees with annual F& B revenue of AUD.

Manama, Bahrain, Middle East

Supervised all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high quality product.

Hotel Management

Ba, Economics

F&B Diploma from Cornell University