Tarun Bhatia Email & Phone Number

Burnaby, Bc, Ca

Vancouver, British Columbia, Canada

• Responsible for guest experience, food, beverage and retail operations for Food and Beverage Division.• Responsible for oversight of 5 F & B Venues including - Reflections Terrace, 1927, THE Georgia Bar, in room dining, honour bar and banquets operations. • Develop business strategies by carefully analysing the guest feedback and the market trends and to implement them for maximizing guest satisfaction, revenue, and profitability. • Identify opportunities and to work collaboratively with responsible parties to develop creative menus, events, and marketing strategies to stay relevant with the current trends and to ensure operational excellence.• Responsible for recruiting, training, and leading the team of approx. 75 colleagues and 5 operational leaders.• Communicate and promote Rosewood's culture and values; Provide hands-on leadership and direction to the leaders and the team; Serve as a leadership role model and create an exceptional employment experience for the team.• Responsible for building and maintaining strong vendor relations that deliver consistent performance to commonly required standards. • Contribute to the goal of making Rosewood F&B #1 in Vancouver and the #1 Employer of Choice by creating an environment where exceptional service and quality, well-executed dining experiences are delivered to each guest.

Whistler, British Columbia, Canada

• Head banquets and event operations, managing various large and small corporate and social events within 38k sq. ft. of hotel’s conference wing as well as at the offsite venues and revenue of $13.5 million annually.• Worked closely with director conference services to plan and execute short- and long-term business strategies to enhance operational efficiency, to exceed guest’s expectations and to stay ahead of competition. • Responsible for recruiting, training, and leading the team of approx. 80 full time colleagues including operation managers, supervisors, conference coordinator, front of the house team and house person.• Formulating & implementing innovative strategies for achieving the budget and ensuring profitability through motivational discussion with the team members.• Responsible for quarterly revenue and expense forecasting and implementing creative business strategies for achieving the target.• Responsible for scheduling and controlling the payroll and other expenses for banquets.• Perform monthly inventories of beverage and equipment to ensure adequate supply and controls are in place to ensure a smooth operation.• Achieved highest gross revenue in banquets, improved profitability, meeting planner engagement and employee engagement scores through the tenure.

Toronto, Ontario, Canada

• Responsible for guest experience at TOCA (Italian restaurant with 2 Michelin star Chef Oliver Glowing as consultant Chef), In Room Dining, Honour Bar and retail operations of Ritz Cafe.• Ensuring the highest service standards are always maintained. • Worked closely with Director of F & B and Outlet Chef to develop and execute business strategies for enhancing the operations and to maximize the revenue and profitability.• Communicate and promote Ritz Culture and values; provide hands on leadership and direction to the team.

Toronto, Ontario, Canada

• Responsible for managing the Banquet operations.

New Delhi Area, India

• Joined JW Marriott New Delhi as Pre-opening Director of Operations-Restaurants and Baroverseeing operations of K3 (300 covers all day dining restaurant with 3 specialty kitchens), AkiraBack (110 covers Japanese restaurant by Micheline star Chef Akira Back), JW Lounge, Oval Bar, Delhi Baking company and In room dining.• Worked with corporate office and Hotel Executive team to successfully conceptualize and launch the food and beverage concept.• Recruited and trained F & B team of 110 ladies and gentlemen during pre-opening stage.• Managing and monitoring the performance of multi-skilled work force and conceptualizing needbased training programs for their overall career development.• Responsible for forecasting and developing food and beverage budgets including cost management,purchasing and inventory control.• Responsible for subject matter expertise and leadership, particularly regarding appropriate policies and service standards.• Responsible for building and maintaining exceptional customer and vendor relationship.• Handled the additional responsibly of Director of F & B and lead the Food and Beverage, banqueting (32k sq. ft.) and events team from June to December 2014

New Delhi Area, India

• Managed 8 food & beverage outlets including all day dining restaurant, 2 specialty outlets, Lounge and Bar, tea lounge, pastry shop, in room dining and 82000sq. Ft of banqueting operations.

New Delhi

• Achievement of budgeted food sales, beverage sales, labour costs and profitability. • Driving F & B satisfaction to 90%+.• Completion of customer follow-up calls on a timely basis. • Worked closely with closely with marketing team to develop f & b marketing strategy.• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.• Development and maintenance of all department control procedures.

New Delhi Area, India

As a Pre opening Beverage manager and part of beverage team I was involved in the following:*Conceptualization and implementing of the beverage program.*Establishing the Beverage supply chain.*Formulation the beverage quality service standards*Beverage costing.*Training and developing the bar team.

• Hotel within a Hotel concept with focus on delivering the highest level of personalised service to each guest.• Responsible for front office management, housekeeping operations, F & B operation of executive floor lounge. • Managing guest preference and amenity program for THE RESIDENCE guests.• Managing and monitoring the performance of multi-skilled work force and conceptualizing needbased training programs for their overall career development.