Rupendra Singh Email & Phone Number

Gurugram

New Delhi Area, India

Managing the overall day to day operation of the Resort. 88 rooms, 10 banquet Venues capacity of 20 to 4500 pax , multi cuisine restaurant and Gastro Pub.

Managing overall Food & Beverage operation of the Hotel. Includes 5 f&b outlets and multiple banquet venues capacity of 20 to 2000 pax.

New Delhi Area, India

Managed overall Beverage operations including events of The Leela Palace Chanakyapuri. Prime being head of the states visit, wine dinners etc.Launched India’s most expensive cocktail at The Library barUnder self-stewardship the bar handled has been bestowed upon with the award for “highly recommended bar in the world” hosted by Icons of Whisky

Manage the financial aspects of the bar operation, including the successful identification of expense reduction through cost control.Manage human, material and financial resources.Train, Evaluate and motivate personnelRecruit and Select Candidates for various Beverage operation positions through the CTA Pipeline procedure as laid down by the company.

Assit Beverage manager in overall beverage operation onboard.Ensure Compliance of the department for various audits like Public Health, Brand Quality, and Beverage audits, Financial audits, SQM (Safety and Quality Management), etc.Maintaining bar cost as per the target without affecting quality and standards. Conducting workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.Prepare employee schedules for effective bar operation, ensuring speed and efficiency. Monitors the assignment of duties and responsibilities of employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met.Handling and resolving guest complaints regarding bar area and beverage service in a considerate, professional & positive mannerSupervise and is responsible for the adherence to the drinking age & responsible alcohol service policy. Monitors and trains staff for adherence of USPH proceduresGenerating daily beverage costs and bar revenue reports on boardPrepares Beverage gratuity workbook, Inventory cost work book, party payments, art auction payments, sign off information, Kronos and other payroll responsibilitiesAssist Inventory Manager in Reorders, Inventory control & operations in liaison with Purchasing DepartmentMake suggestions to improve processes, schedules or polices to achieve related goals & objectives

Overall in charge of the maintenance of service standards.Got involved in a lot of SOP implementation and on the job trainings. ▪ Handled the logistics and operations of the events and promotions.

Bachelor Of Arts (B.A.), International Hospitality Management

Senior Secondary