I am a Blockchain and Crypto Financial advisor. I am into the Blockchain and Crypto space since 2016. I provide portfolio management service to individuals and institutions who are interested to invest and earn a passive income through Blockchain and Crypto.

As a Hospitality Consultant I possess a diverse set of skills and expertise to effectively advise and support businesses in the hospitality industry with an In-depth understanding of the hospitality industry, including trends, challenges and best practices across various sectors such as hotels, restaurants, resorts, event management, and tourism. Skills – Industry Knowledge, Strategic Planning, Operations Management, Financial Acumen, Marketing and Sales, Customer Experience Enhancement, Quality Assurance and Compliance, Technology Integration, Training and Development, Project Management, Communication and Interpersonal Skills, Analytic, Problem-Solving Skills, Networking and Relationship Building and Adaptability and Resilience.

Leading the food & beverage department by Managing 06 outlets and a team of 83 staff members both culinary and service. Reporting directly to the General Manager. Being an ExCom member I was also handling hotel operations in the absence of General Manager.Accomplishment, Appreciation and Award:•Member of the pre-opening team. Successfully opened the hotel on 24th December 2018.•Marriott International Brand Standard Audit Score of 99.4% in Brand and 94.6% in Operations for the year of 2019.•FnB revenue is 17.61% above budget in 2019.•We are awarded No.1 for our hyp3r index score for the month of May 2019 under the select service category in Asia pacific region. We are on top 05 in the month of June and July 2019.•Won Four Points around the world competition and got a reward of $10000 to execute an event to promote Four Points brand. We were the only Four Points in India who got selected to execute the event.

•In-charge of F&B Operation for 08 outlets (All Day Dining, Bar, Lobby Café, Pan-Indian, Pan-Asian, In Room Dining, Banquet and Night Club)•Managing a team of 82 members.•Prepares yearly FnB Budget. •Prepares yearly FnB promotion and events calendar.•Supports ISO team leaders to maintain the standards.•Achieving the FnB target by implementing strategies.•Training the team on basics of F&B service, soft skills, guest satisfaction, up-selling and PnL.•Prepares reports and presentations for various review meeting. •Spearhead monthly FnB Mini Conclave for both Kitchen and Service team.•Manage the operation by developing and implementing strategies. •Maintaing a cordial and professional relationship with owners, corporate, employees and guests.Accomplishment, Appreciation and Award:•FnB is 5% above target for the financial year 2017 – 2018.•FnB is 25% above last year actual for the financial year 2017 – 2018.•Executed a book launch event for Capt Amarinder Singh, Chief Minister of Punjab were 800 dignitaries were present like Governor of Chandigarh, Chief of Indian Army, Mr.Vir Shangvi and Mr.Navjot Singh Sidhu, etc.•3rdrank on TripAdvisor among the 583 hotels in Chandigarh – Quarter 2.•Times Food Award 2017 for best Pan-Indian restaurant.•Times Nightlife Award 2017 for the best Night club.

Headed the food and beverage department for two properties with 276 keys. Managed 08 outlets and Lead a team of 52 staff members. Reported directly to the General Manager. Handled hotel operations in the absence of General Manager.Achievement -Successfully organized the “Carlson Rezidor India HR Conference 2016” at the property. I have planned and executed the entire event which includes 12 different theme breaks (AMT, Lunch and PMT), 02 themed welcome dinner and Gala event night. *Note - I took a break due to personnel reasons.

Heading the food and beverage department. Managing 07 outlet. Leading a team of 54 staff members. Reporting directly to the General Manager.Responsible of;*Day to day operations*Forecasting and reviewing department budget*Menu planning and engineering*Market planning and strategies*Hiring, Supervising and Evaluating the performance of the team *Handling customer issues & queries through calls & web sessions*Delivering Business impact through implementation of new ideas *Setting daily, monthly and yearly performance targets to the team and ensuring that they are met*Taking trainings for team members to groom them for the next level*Conducting meetings to understand their problems and ensuring that all justified grievances are resolved*Interacting with support departments to ensure smooth flow of operationsAccomplishment, Appreciation and Award:•1% growth in YTD FnB revenue over YTD budget•15% growth in YTD FnB revenue over last year•7% growth in YTD FnB APC over last year•27% growth in YTD FnB profitability over last year•Awarded as “Hotelier of the Year 2015 - Food and Beverage Manager” by Brands Academy for the significant contribution made by me as a Food and Beverage Manager at The Zuri Whitefield, Bangalore at the Brands Academy Hotelier of the Year Awards 2015 held at Hotel Vivanta by Taj - Dwarka, New Delhi on December 23, 2015.

* Responsible for the management of all aspects of the Meetings & Special Events division, Audio Visual & Banquets which included 7 meeting rooms, 15,586 sq ft of total meeting space & Grass/Beach area with capacity of 2000 pax banqueting. * Responsible for planning/achieving budget, event planner & employee satisfaction and the financial performance.Accomplishment, Appreciation and Award:•No.3 rank for Overall Experience in Event Satisfaction Survey with in Middle East and Africa Region in 2013.•No.2 rank for Overall Experience in Event Satisfaction Survey with in Middle East and Africa Region in 2014 – Quarter 1.•No.1 rank for Overall Food and beverage Experience in Event Satisfaction Survey with in Middle East and Africa Region in 2014 – Quarter 1.•Marriott International Brand Standard Audit Score of 97.9% in Food and Beverage Department for the year of 2014.•Awarded as the “Best Catering Events Team in Middle East” at Caterer awards held in Dubai on 11th June 2014.

I. MAJOR FUNCTION:The events managers main function is the sales and service of all banquet functions,whether booked by group rooms or by catering. The manager is responsible for adheringto all Marriott standard operating procedures and policies.II. MAJOR RESPONSIBILITIES:A. To finalize food, beverage and meeting room set-up requirements.B. To upgrade and upsell menus to achieve food and beverage cost.C. To be aware of the forecast and budget and where we need to fill business into open times. Be profit minded.D. Familiarization with catering's standard operating procedures and adhering to theseguidelines.E. To be prompt and accurate in completion of assigned projects.F. To establish and maintain customer contact at all functions.G. To establish communication with the executive and banquet chef, maitre de, cateringservice managers, and catering staff.H. To recommend and identify new ideas, methods and markets.I. To promote energy conservation and aggressive hospitality programs along withachieving accident prevention goals.III. JOB DUTIES:A. Finalizing BEO's and telephoning customers.B. Calling a contact after each function to insure satisfaction.C. Tracing files to insure proper finalization of program.D. Proper credit check to insure correct payment.E. Inspection of operations three times each shift.F. Conduct training classes for new serving and set-up equipment.

I was incharge of banquet operations

Describe your position

Incharge of Event management, banquet operations & in-room dining (caters to 153 rooms) reporting to Director Food and Beverage Manager.

Incharge of Momo Café 88 covers, Momo bar 12 covers and Momo Alfresco (Gill restaurant 42 covers & Lounge 32 covers) reporting to Director Food and Beverage Manager.

Incharge of InRoomDining, 24 hour operation, caters to 238 rooms, Crew lounge 25 covers, Executive lounge 35 covers, Coffee shop 104 covers, Banquets and kitchen stewarding reporting to Asst. Food and Beverage Manager.Job Description Responsible for planning and organizing for the outlet. Responsible for increasing the productivity of the employees.Responsible for outlet revenue.Responsible for guest satisfaction by guarantying of quality delivery of service standards.Responsible for ensuring the Marriott brand standard compliance & increasing guest satisfaction scores.Mentor, guide and coach to team. Looking after the responsibilities of Lead associates & Associates.Analyzing the Profit & Loss critique of the outlet.Making month end report for the outlet in daily basis and monthly basis.Competitive analysis in daily and monthly basis.Responsible for conducting on the job training as well as classroom training of the associates.

Shift Incharge in Paprika 104 cover coffee shop 24 hour operation, InRoomDining 24 hour operation, caters to 238 rooms, Crew lounge 40 covers 24 hour operation and Executive lounge 35 covers reporting to Food and Beverage Executive.Job Description Directly responsible to the F&B Executive for the performance of all F&B service associates in the restaurant and the standards of service in the department. Assists the Executive in the day to day operations of the restaurant in attaining, its established sales, profits and quality of product goals, whilst maintaining company standards of operation, sanitation, accident prevention and, associate attitude and team work.Ensures that all team members have the training and the resources to carry out their responsibilities.

Associate in Paprika 104 cover coffee shop 24 hour operation, InRoomDining 24 hour operation, caters to 238 rooms, Crew lounge 40 covers 24 hour operation and Executive lounge 35 covers reporting

Incharge of Coffee shop; Room service was reporting to Food and Beverage Manager.Job Description Responsible for planning and executing the operations to ensure quality service adhering to ISO 9001 standards. Responsible for staffing of the outlet. Conduct briefing of staffs at the beginning and completion of shift. Handle guest requests, complains and feedback. Maintain various reports required to run the outlet. Co ordinate with other departments to ensure smooth functioning of the outlet.

Worked in Coffee shop, Room service, Banquet and Bar was reporting to Outlet supervisor.Job Description Responsible for providing guests with the highest standards of food and beverage service.Responsible for guest satisfaction, maintenance of service standards.Assists to maintain company sanitation standards in the department.Maintain facilities and equipment in the perfect condition and follow procedures to keep breakages and losses to an absolute minimum.Adhere to the accident prevention program.Ensure the department is maintained in neat and hygienic condition at all times including all "Heart of the House" areas.Training