Experience

Viking Media Labs Pvt.Ltd

• India
• Advertising Services
• 1 - 100 Employee

• Managing Director

  • Oct 2019 - Present



BISCON MEDIA SOLUTIONS PRIVATE LIMITED

• 1 - 100 Employee

• Events and Marketing Manager

  • Jan 2019 - Sep 2019



Windsor Castle Hotel & Resorts

• Kottayam, Kerala, India.

• Food and Beverage Manager

  • Jun 2018 - Dec 2018

  • Working as a Food & Beverage Manager, a four star property with 90 guest rooms, 05 meeting rooms with related facilities, 02 outdoor banqueting halls and a convention center, a coffee shop and a restaurant which operates 24 hours along with room service. • Manage all F&B outlets and day to day operations within the guidelines to the highest level standards. • Deliver excellent levels of internal and external customer service. • Leading F&B team by attracting, recruiting, training and appraising talented personnel. • Design exceptional menus, purchase of goods and continuously make necessary improvements. • Works closely with Chef and production team that ensures to serve the best quality food and maintains the food costs, upholding menu standards and controlling inventories. • Establish targets, KPIs, schedules, policies and procedures. • Provide multiple way communication and nurture an ownership environment with emphasis in motivation and teamwork. Comply with all health safety regulations. • Report on management regarding sales results and productivity. • Co-ordinate with sales & marketing team to generate revenue from every vertical.



Millennium & Copthorne Hotels

• Hospitality
• 100 - 200 Employee

• Food and Beverage Manager

  • Apr 2016 - Dec 2017

  • Worked as a Food & Beverage Manager, a five star property with 300 guest rooms, 20 meeting rooms with modern electronic equipments, 03 multi-functioned Banquet halls and a large convention center, 03 Food and Beverage outlets with a pool bar taken care by room service personnel; which allows to cater for diversified customers across the globe by providing world class service as per the requirements. • Managing Food & Beverage operations within the budget and make sure to maintain higher level of standards. • Focuses on excellent mode of internal and external customer service by leading the team to attracting, recruiting, training and appraising talented employees. • Identify customer needs and respond proactively to all concerns in regards to ensure the higher level of customer satisfaction. • Co-operates closely with Chef and production team that ensures to serve the best quality food and maintains the food costs, upholding menu standards and controlling inventories. • Forecasts, plans and controls the ordering of food and beverages and manages the finance related to the whole process of procuring the products for the outlets. • Establishes targets, KPIs, monitor schedules that encourages for the functional operations of the organization by abiding the hotels policies and procedures which complies with all health and safety regulations. • Provide multiple way of communication that nurtures an ownership environment with emphasis in motivation and teamwork. Ability to spot out the related issues and resolve efficiently, Report on management in regards to sales and productivity. • Proven food and beverage management experience by delegating multiple tasks to the F&B team by providing achievable challenges and updating food and beverage trends and best practices. • Ability to manage employees and meet financial targets, guest oriented and service minded. Knowledge of computer software programs related to food & beverage outlets and POS system.



The Sultan Center

• Kuwait

• Restaurant Manager

  • Nov 2012 - Mar 2016

  •Taking responsibility for the business performance. • Proficient experience in handles multiple stores simultaneously. •Analysing and planning outlet sales level and profitability as per the given targets. •Organizing marketing activities such as promotional events and offers. • Ensuring the high standardoperational benchmark which leads the team to achieve better results and benefits •Creating and executing plans for developing sales, profit, staff empowerment and personality development. • Possess excellent communication, conceptual and analytical skills for the smooth running of the operation. • Setting budgets, planning and developing menus agrees by the higher management. • Responsible for ordering supplies, overseeing stocks and monitoring par levels and inventories. • Ensuring compliance with licensing, hygiene, health and safety guidelines. • Co-ordinating the entire operation of the restaurant during scheduled shifts. • Managing the staff and render timely training according to the schedule. • Maintains public relations, responding and resolving customer complaints. • Organizing and supervising the shifts of front and back of the house staff. • Knowledge of commercial awareness and current market trends. • Handling retail operations and related logisticswith properly maintaining of accounts.



Le Royal Group of Hotels, Kuwait

• Kuwait

• Restaurant Manager

  • Mar 2011 - Aug 2012

  •Ensure the smooth running and maintenance of high standards of presentation and services to meet guest satisfaction. •Assisting in planning the restaurant service menus and change in designs and ideas for new promotional products. •Dealing personally with VIP clients and guests as seems appropriate to their requirements and to the better benefits of the hotel. •Monitoring the quality and presentation of all the food & beverages delivering within the outlets. •Defining and refining the standards of presentation and cleanliness. •Performing various control functions within the policies laid down by the hotel. •Presenting the outlets to an exceeding international standards. •Maintains customer info portfolios and statistics to support the agreed marketing plans. •Supervising routine activities of the restaurant service associates and motivating to excel in food and beverage section. •Planning and implementing the training for the staffs within the concerned department according to the standard system outlined by the management. •Delegating duties and organising staff meetings. •Communicates externally and within the department, ensuring excellent teamwork with the other departments. •Responsible for meeting the targeted sales of the outlet. • Control the department expenses through controlling all requisitions, wastages, breakages and related losses.



Costa Del Sol Hotel

• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Dec 2008 - Mar 2011

  •Opening team and leading member in excelling in customer service, banqueting operationsand quality controls. • Updating the F&B servers with frequent training and advanced preparations. • Events and co-ordination management by managing seminars, conferences, board meetings. • Build Guest relationship and managing multi cuisine e restaurants. •Opening team and leading member in excelling in customer service, banqueting operationsand quality controls. • Updating the F&B servers with frequent training and advanced preparations. • Events and co-ordination management by managing seminars, conferences, board meetings. • Build Guest relationship and managing multi cuisine e restaurants.



Marriott Hotels, Renaissance Dubai Hotel.

• Dubai, United Arab Emirates

• Events Executive

  • Dec 2005 - Nov 2008

  •Co-ordinating and operating events from various companies spread out over UAE. • Ensure guests satisfaction and maintaining the hygiene part of the entire banqueting areas. •Managing the outdoor events such as catering in Deserts, Dhow cruises and various other outdoor activities •Setting up the menus with clients and creating different arrangements according to the capability of events. •Ensuring the cleanliness of public areas and updating the reports for Brand Standard Audits [BSA] according to the standard operating procedures. •