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Click here or scroll down to respond to this candidate Candidate's Name
EE profile number: E000685040
Flat No. 20, Love Dale Building, 30-31 Minoo Desai Marg, Colaba. Mumbai - 400005 Mobile: PHONE NUMBER AVAILABLE / PHONE NUMBER AVAILABLE | E-Mail: EMAIL AVAILABLE LinkedIn: https://LINKEDIN LINK AVAILABLE? | Skype Id: Candidate's Name
Best time to call: - 10:00 Am - 10:00 PM IST[pic] To work as a food and beverage director with a large hotel and supervise the food and beverage activities utilizing my experience in hotel and restaurant management.[pic]SUMMARY * Performance driven, results focused professional with more than 11 years of qualified experience and senior leadership in the Hospitality Industry * Currently designated as Director of Food and Beverage at Vivanta by Taj President Hotel Mumbai. * Demonstrated strengths in Strategic Operations Planning, Profit Centre Operations, Business Development, Relationship Management, Statutory Compliance * Leverages talent in Luxury Resort management, Food and Beverage management, talent recruitment, training and retention, coaching, strategic marketing, and promotional campaigns. Expertly manages all budget guidelines * Committed to increase profit margins by improving service, business relations, and increasing efficiency * Successfully Achieved 95.11% mystery audit score for quality by Richey in 2007 * Customer Service oriented with strong follow-through skills and effective time management ability * Excellent communication skills, demonstrated abilities in motivating teams towards achieving organizational goals[pic]SKILL SET * F&B Service * Profit Centre Operations * Business Development * Exceptional Guest Service
* Profit Management
* Marketing and Sales
* Human Resources * Revenue Growth
* Cost Controls
* Planning & Organizing
* Mentoring
* Team Building
[pic]Technical Skills * Conversant with MS Office, MICROS, FIDELIO, Infogenysis[pic]EDUCATION * BBA in Hotel management - Dr. Babasaheb Ambedkar Marathwada University,India (2004) * BA (Hons) in Hotel Management - University of Huddersfield, United Kingdom (2001)[pic]LANGUAGE SKILLS * Fluent in English and Hindi[pic]Global Exposure * Experience in interacting and working with the clients across the globe
[pic]CERTIFICATION * Diploma in Hotel Management from the Institute of Hotel Management, Aurangabad. India - 2004 * Certified Food and Beverage Executive CFBE from the American Hotel and Lodging Association AH&LA - 2008
[pic]DISSERTATION * Dissertation - Year III: A Study Of The Determinants Of Repositioning (Case: IHCL)[pic]EXPERIENCEVivanta by Taj President Hotel, Mumbai, India
Nov 2015 - Till DateDirector of Food and Beverage Excomm * Supervised a team of 122 associates in the Food and Beverage department at one of the most popular hotel in the business capital of India * Drove Food and beverage revenues in excess of 10 million US$ (INR 67 Crore) * Ensured all restaurants, bars and banqueting operations are profitable and successful * Executed all the duties and responsibilities as a member of the hotel Executive Committee (Excomm) * Contributed to the overall strategy and execution of the hotel operations and to officiate in the absence of the General Manager * Ensured training and guidance is provided to all team members for career progressionThe Sheraton Grand Hotel, Bangalore, India
Jul 2014 - Oct 2015Food and Beverage Manager * Aligned management style, working practices and conduct with Sheraton Bangalore's and Starwood's operating standards and policies * To comply with Starwood's code of conduct at all times * Understood and abide by all Government laws relating to the Food and Beverage division * Monitored and controlled all financial aspects of the business including the preparation of the annual business plan * Conducted the programs to maintain the condition of hotel assets in all Food & Beverage areas * Communicated with Sales and Marketing to drive business for all Food and Beverage venues and banquetingSheraton Hotel, Bangalore, India Jan 2013 - Jun2014Assistant Food and Beverage Manager
* Ensured smooth functioning of all food and beverage venues and ensured all standards are followed * Monitored Profit and Loss statements and recommend / institute measures to control them in accordance with annual budget * Conducted training sessions to associates, supervisors and managers for the next levelSheraton Hotel, Bangalore, India
Oct 2010 - Dec2012Restaurant Manager * Managed two specialty restaurants Persian Terrace and Bene (Italian) and the Pool bar * Established the SOP's (Standard Operating Procedures) for the Food and Beverage department before opening and assisted with the implementation * Coordinated and sources all the brand specified collaterals, working closely with the MARCOM manager * Developed the beverage menus for all Food and Beverage venuesLe Meridien, Ahmedabad, India
Oct 2007 - Oct2010Assistant Food and Beverage Manager * Set up the operations for the airport Lounge and Bar at the International Airport in Chennai * Improved the level of service to further advance the brand leadership in the Ahmedabad market * Executed day to day operations of the Food and Beverage department which includes a Multicuisine restaurant of 60 covers, In Room Dining Banqueting * Developed marketing plan for restaurants and conducted promotional events for the same * Monitored the costs i.e. operating expenses, beverage cost etc and recommend/ institute measures to control them in accordance with annual budgetTaj President, Mumbai, India. Apr 2007 -Oct 2007Bar Manager
* Ensured smooth functioning of bar operations through effective control measures * Developed key sales strategies and promotional activities to increase the revenue as compared to the previous debutant yearTaj President, Mumbai, India. Mar 2006 toApr 2007Restaurant Manager - All day dining.
* Surpassed Revenue target of 2.55 million US$ in financial year 2006 - 2007 * Number of customers served in a year - 252200 * Ensured smooth functioning of restaurant operations * Developed key sales strategies to increase the average cheque as compared to the previous year * Involved in all aspects of revenue generation and maximization at the unit level, in all sub-departments of food and beverage * Oversaw the operations of the Pastry Shop to increase sale and systematize the operationThe Indian Hotels Company Ltd., New Delhi. India Aug 2004 - Feb 2006Management Trainee
* Trained in various areas pertaining to direct hotel operations as well as in support functions and managerial concepts and tools[pic]Workshops Attended * Finance for Non-Finance, Train the Trainer, Personality Development, Management Studies and Tools, Basics on Architecture and space management, Design and Interior Decoration, Food Production and Bakery and Fire Safety and Crisis Management[pic]ACHIEVEMENTS * Acknowledged with Certificate of Excellence for displaying the right attitude by the Institute of Hotel Management, Aurangabad - 2004 * Awarded second place for the 'Live Project' conducted and implemented at the Flagship property of the Indian Hotels Co. Ltd. 2006 * Selected to be the Star Voice champion for the Food and Beverage team * Successfully completed the Vibrant Gujarat Global Summit 2009: Outdoor catering of 5000 people with three outdoor venues, including Chief Minister Mr.Narendra Modi's Dining Hall for VVIP delegates * Achieved 95.11% mystery audit score for quality by Richey in 2007 * Bagged the 'Taj Award for Business Excellence 2007' for the best new venture * Received the prestigious 'Times Food Award' for 'Best Night Club - Restobar' 2007 * Successfully launched a new menu of 111 cocktails and a new wine menu * Selected as the official host of the 'Lakme Fashion Week' party[pic]AVAILABILITY * Ready to relocate at the earliest * Posses no bond with current employer
[pic] References: Available Upon Request |
