Currently Operating 4 brands - Pataudi Darbar, Crescent Dough, The East Street & Dum Biryani by Pataudi Darbar.

We guide you in choosing the right business model as per your capital investment, market, vision and idea. Brand Success is achieved when the brand is depicted exactly like a shadow of owner’s mindset and thought. The business concept is based on the positioning within the 3 basic criteria.

⇨ Taking responsibility for the business performance of the property.⇨ Analysing and planning restaurant sales levels and profitability.⇨ Organising marketing activities, such as promotional events and discount schemes.⇨ Preparing reports at the end of the shift/week, including staff control, food control and sales.⇨ Creating and executing plans for department sales, profit and staff development.⇨ Setting budgets and/or agreeing them with senior management.⇨ Planning and… Show more ⇨ Taking responsibility for the business performance of the property.⇨ Analysing and planning restaurant sales levels and profitability.⇨ Organising marketing activities, such as promotional events and discount schemes.⇨ Preparing reports at the end of the shift/week, including staff control, food control and sales.⇨ Creating and executing plans for department sales, profit and staff development.⇨ Setting budgets and/or agreeing them with senior management.⇨ Planning and coordinating menus.⇨ Coordinating the entire operation of the restaurant during scheduled shifts.⇨ Managing staff and providing them with feedback.⇨ Responding to customer complaints.⇨ Ensuring that all employees adhere to the company's uniform standards.⇨ Meeting and greeting customers and organising table reservations.⇨ Advising customers on menu and wine choice.⇨ Recruiting, training and motivating staff.⇨ Maintaining high standards of quality control, hygiene, and health and safety.⇨ Helping in any area of the property when circumstances dictate. Show less

 Meeting and exceeding set sales quota. Understanding customer’s diverse, specific business needs and applying product knowledge to meet those needs. Ensuring quality of service by developing a through and detailed knowledge of technical specifications. Identifying and developing new business through network and courtesy and follow up calls. Cold calling in order to create interest in products and services and generate new business leads and arrange… Show more  Meeting and exceeding set sales quota. Understanding customer’s diverse, specific business needs and applying product knowledge to meet those needs. Ensuring quality of service by developing a through and detailed knowledge of technical specifications. Identifying and developing new business through network and courtesy and follow up calls. Cold calling in order to create interest in products and services and generate new business leads and arrange meetings. Identifying opportunities for further sales and new areas of development through detailed research of the specific industry or market. Preparing and delivering customer presentations of the product  Tying up with corporate Designing menu, negotiation of prices with the customers Show less

Key Deliverables Preparing policies and training of the staff Steered the daily operations and streamlined the procedures. Designing marketing promotional activities Established the training modules and imparted training for Managers & Staff. Enhanced the banqueting revenues as well as created theme parties & food festivals, etc. Planning new menus for both food & beverage. Reduced utility costing  Tying up with corporate Designing menu, negotiation… Show more Key Deliverables Preparing policies and training of the staff Steered the daily operations and streamlined the procedures. Designing marketing promotional activities Established the training modules and imparted training for Managers & Staff. Enhanced the banqueting revenues as well as created theme parties & food festivals, etc. Planning new menus for both food & beverage. Reduced utility costing  Tying up with corporate Designing menu, negotiation of prices with the vendors Finalizing and approval of vendors KRA of the team Preparing and maintaining monthly P & L statement. Preparing departmental budgets after consulting with VP Operations Spearheading a team of 70. Show less

 Supporting the CEO in developing new business strategies. Accountable for daily operations and streamlined the procedures.  Established the training modules and imparted countrywide training for Managers & Staff. Accountable for 7 Banquets, Pool Café & Café 24 (24 hours). Pre-Opening Manager for Café 24 & 3 Indoor Banquets.  Investigate and resolve complaints concerning food quality and service. Promotion of Food & Beverage on weekends. Handled the… Show more  Supporting the CEO in developing new business strategies. Accountable for daily operations and streamlined the procedures.  Established the training modules and imparted countrywide training for Managers & Staff. Accountable for 7 Banquets, Pool Café & Café 24 (24 hours). Pre-Opening Manager for Café 24 & 3 Indoor Banquets.  Investigate and resolve complaints concerning food quality and service. Promotion of Food & Beverage on weekends. Handled the pre-opening of 3 new Indoor Banquets & Café 24. Securing and booking a suitable venue or location. Direct hiring, training, and scheduling of food service personnel Show less

Commenced career with The Taj Mahal Palace and Towers, Mumbai (Food & Beverage Department) from Feb’05 – June’10.Departments: Chambers, Banquets, Shamiana, Souk & Starboard.