• Posted at The Courthouse DoubleTree by Hilton, Regent Street, London with a ***** star rating. It comprises of 120 bedrooms, Michelin Recommended 2008 award wining restaurant SILK of 44 covers, THE CARNABY Mediterranean restaurant of 48 covers, 6 meeting rooms for up to 180 people, Roof Terrace, 100 seater cinema, THE BAR, room service and mini bar.
• Officiating the role of Operation Manager due to a sudden resignation of General Manager from March, 2008 till at present.
• Actively involved in rebranding of Courthouse Hotel from Kempinski Group to Hilton Double Tree Flagship property in London.
• Responsible for leading the F & B Department which generates the hotel projected F & B revenue forecast of £ 4 million
• Solely responsible for the development and growth of 62 F&B Service & controls personnel, 22 Kitchen personnel
• Actively seek out ways to improve service standards, staff care & retention, revenue & profitability.

• Presently posted at The Courthouse Hotel Kempinski, London with a ***** star rating. It comprises of 120 bedrooms, Michelin Recommended 2008 award wining restaurant SILK of 44 covers, THE CARNABY Mediterranean restaurant of 48 covers, 6 meeting rooms for up to 180 people, Roof Terrace, 100 seater cinema and THE BAR.
• Officiating the role of Deputy General Manager due to a sudden resignation of General Manager from March, 2008 till at present.
• Solely responsible for the development and growth of 58 F&B Service & controls personnel, 15 Kitchen personnel and 7 kitchen potters.
• Communicate & liase with General Manager on all aspects of Hotel operations, discussing, agreeing and implementing operational standards, budget and pricing policies.
• Actively seek out ways to improve service standards, staff care & retention, revenue & profitability.
• Handling the additional responsibility of Health & Safety Manager.
• Carry out appraisals for HOD’s as per company policy.

Handled Food & Beverage Department of Ettington Park hotel, Kent as an F & B Manager on deputation in the absence of Restaurant & Bar Manager and C & B Manager in liaison with the General Manager. It has been awarded four red stars by the AA for exceptional quality of accommodation and service comprising of 10 meeting rooms, 2 function bars, 1 bar, 2 AA rosette restaurant of 54 covers and 53 bedrooms.

• Solely responsible for handling the banquet operations for a chain of Indian Speciality Restaurants primarily based at prime locations in London and Dubai.
• Member of the pre opening management team at Pashmina (Indian Speciality Restaurant) of 100 covers at Canary Wharf, London
• Responsible for forecasting sales target and implementing sales strategies to enhance the revenue.
• Responsible for product up gradation according to latest norms and implementing quality processes for utmost guest satisfaction.
• Developed PR with various hotels managers at Prime Locations and corporate clienteles.
• Developed Standard Operating Procedures for the group and Implementation
• Developed a Task Force for Training, Motivating and Building an effective team
• Maintaining online guest history for personalized service

• Handling whole banquet operations of 220 bedrooms exceptionally busy ***** Star hotel comprising a staff strength of 01 Assistant Manager, 05 F&B supervisors and 23 stewards.
• Solely responsible for handling a 10 banquet venues of the hotel holding a seating capacity from 25 to 1000 covers in terms of operational aspects as well as sales.

• Officiated as Food & Beverage Manager reporting to Deputy General Manager of 120 bedrooms commercially busy ***** star hotel.
• Handled banquet operations comprising staff strength of 01 Assistant Manager, 02 Sales Executive, 02 supervisors and 12 stewards.
• Part of pre opening Management team of the hotel as well as responsible for the successful setup of C&B department.
• Assisted Deputy General Manager in forecasting promotional activities, Sales strategies and revenue enhancement processes for the F&B outlets.
• Responsible for achieving Sales targets, cutting down overhead costs
• Responsible for Staff appraisals, training and satisfaction.

• Officiated Northern Gate (North Indian speciality restaurant) as Restaurant Manager.
• Heading a team of 02-operation supervisor and 8 stewards.
• Responsible for generating a revenue of 140 lacs (2002-2003)
• Responsible for revenue forecasting and Sales strategies for the outlet.
• Planned and organised festival and sales promotion activities