Experience

Culinary Quotient
• India
• Food and Beverage Services
• 1 - 100 Employee
• Co-Founder

  • Jul 2020 - Present


All and More Hospitality Services Private Limited

• India

• Co Founder

  • Oct 2013 - Oct 2020

  Revolutionizing the “dining concept” in India. We at All and More are in the inception of revolutionizing the “dining concept” in India. To help the ever growing restaurant business, we are in the process of making a consortium of “A” level dining restaurants at one side and on the other side by encouraging people to eat out more often, and to help them make eating out more affordable and thus came the name All and More cos that's what you are going to get "All" and "More". All and More membership gives you discounts that you cannot believe at restaurants you can never imagine. What's more you are always able to choose from the 'a la cart menu', so your choice will not be restricted in any way. We welcome you to a world of unique advantages and benefits that are designed exclusively for you. This is not just a Card but also a complete culinary delight. What makes it so exceptional is that your regular eating out will now be more rewarding. And with your savings you can continue to savour the authentic tastes of your favourite cuisines and weave the essence of the richest cultures into all that you enjoy. The All and More Membership Card gives wings to your dreams by offering you a cache of numerous restaurants to choose from. For the complete list of partners, simply log on to www.allandmore.in Show less



The Park

• United Kingdom
• Advertising Services
• 1 - 100 Employee

• Associate Director Food and Beverage

  • Jan 2011 - Oct 2013

  Key Responsibilities • Supervising the levels of products and service, guest satisfaction, marketing, operating costs and hygiene (ISO 22000) • Work closely with the Restaurant managers, Executive Chef and Chief steward to coordinate and supervise the preparation, presentation and service of food and drinks to ensure the highest quality at all times. • Supervising and coordinating pricing and preparation of menus, beverage and wine lists, as well as special promotions • Conducting frequent Food and Beverage meetings relating to, but not limited to, the following: overall Food and Beverage financial results and profitability, projected business, operations results and problems, new policies, quality improvement, sales improvement and productivity improvement • Keeping up to date with industry trends, systems and best practice • The training and coaching of employees to enhance performance • Demonstrating an awareness of health and safety policies and procedures In the absence of the Food and Beverage Manager, take responsibility for the Food and Beverage operation. Show less


The Lalit Suri Hospitality Group
• India
• Hospitality
• 700 & Above Employee
• Assistant Food and Beverage Manager

  • 2010 - 2011

The Park Hotels
• Hospitality
• 700 & Above Employee
• Associate Director Banquets

  • Jul 2008 - Jun 2010


The Park, New Delhi

• India
• Hospitality
• 1 - 100 Employee

• Banquet Manager

  • Apr 2007 - Mar 2008

  Planning and Forecasting· Co-ordination with departments to ensure customer delight throughout the cycle of service for the functions.· Proactive analysis of the satisfaction levels of the client through regular communications and suggesting ways to improve them.· To be constantly inspecting the storage areas for cleanliness and working conditions by using a self-inspection checklist.· To review, on a regular basis all F&B functions menus.· Handle all complaints.· To anticipate the volume of business, taking into consideration the occupancy of the hotel, holidays, the weather, activity in the hotel and the community in general.· To inspect all equipment continuously and keep them well maintained to ensure proper functioning.· To be a part of the team at a given point in terms of performing basic operational duties.Sales Lead· Visiting corporate clients and telling them about the banquets and the functions hosted by us.· Offering them corporate deals for hosting their functions.· Maintain timely and frequent communication with the Director of Sales & Marketing in order to maximize the hotel profit through effective yield & space management.Profitability· To analyze daily revenue and cost reports.· To prepare realistic annual budget.· To analyze monthly P&L statements to ascertain that all costs are in line.· Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.Operational · Ensure smooth day – to – day functioning of the outlet.· Conduct daily briefing of the staff and supervise the following : Ø Banquet set upØ ReservationsØ Banquet inventory (supplies, perishables, liq etc.).· Implement an effective system of recording guest history, preferences and other guest related data. · Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new / competition outlets etc. · Maintain constant guest contact, build relationships, solicit feedback Show less

• Restaurant Manager

  • Sep 2005 - Mar 2007



The Grand New Delhi

• India
• Hospitality
• 1 - 100 Employee

• Assistant Manager

  • Sep 2001 - Aug 2005

  Have started my career from this hotel which was formerly known as The Grand Hyatt. Worked in different capacities and in various restaurants. Have started my career from this hotel which was formerly known as The Grand Hyatt. Worked in different capacities and in various restaurants.