Managed the regional budget and operational strategy to drive P&L contributions while enhancing brand visibility through targeted promotional activities and consumer/trade education. Developed and executed quarterly marketing strategies, managed key hospitality accounts, and collaborated with the digital agency for effective regional campaigns. Spearheaded CSR initiatives, managed high-impact events, and launched new products like Trading Tides & Spice Trade Gin in partnership with Four Pillars Gin. Analyzed competitive insights and supported sales with tailored POS for increased brand presence, fostered strong brand equity within the premium market segments.

Led Front of House operations for YOUNION, Massive Restaurants' premier youth F&B brand. Focussed on seamless guest experiences through proactive issue resolution and efficient coordination. Developed and launched events to strengthen brand presence, managed VIP relations, and ensured smooth team dynamics across departments. Acted as a liaison for guests and coached team members in conflict resolution and proactive communication for improved guest interactions.

Engaged with a diverse, global clientele to provide bespoke experiences across digital platforms, managing inquiries and providing insights for online visibility enhancement. Collaborated on wine package curation with leadership and guided guests through vineyard tours, reservations, and hospitality services to ensure memorable, seamless experiences.

Good Drop Wine Cellars is India’s first specialist sparkling wine producer with the largest range of sparkling wines in India today, with the aim to make wine for the Indian palate, Indian climate and Indian cuisine. I was a part of the core marketing team responsible for creating a marketing plan for each brand and rolling out the marketing plan in various markets. Handle all brand communication including liaising with the creative and digital agency as well as creating and activating BTL promotional activities. In addition to this, I conceptualised and executed events and exhibitions and oversaw a number of wine festivals and exhibitions.

As an intern, I had the opportunity to work in all core departments -F&B, Front Office, Food Production,and Accommodation Operations. I helped setup a number of big events when working in F&B Banquets.Also trained at a number of sub departments- AYS, Minibar, Guest Relations, Host, JW Café Bar, Housekeeping Desk, Garde Manger and Commissary. Interacted with an array of guests of different cultures and nationalities.