Experience

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  Taj Falaknuma Palace

  • Hyderabad, Telangana, India

  • Director of Operations

    • Sep 2023 - Present
    • Hyderabad, Telangana, India

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  Umaid Bhawan Palace (Jodhpur)

  • Jodhpur, Rajasthan, India

  • Director Of Food And Beverage

    • Mar 2021 - Sep 2023
    • Jodhpur, Rajasthan, India

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  The Taj Mahal Palace, Mumbai

  • Mumbai, Maharashtra, India

  • Assistant Director Of Food And Beverage

    • Nov 2019 - Mar 2021
    • Mumbai, Maharashtra, India

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  Marriott International

  • Bangalore

  • Operations Manager-Restaurants and Bars

    • Apr 2018 - Nov 2019
    • Bangalore

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  The Ritz-Carlton Hotel Company, L.L.C.

  • United States
  • Hospitality
  • 700 & Above Employee

  • Restaurant And Bar Manager

    • Dec 2015 - Mar 2018

  • Pre Opening F&B Trainer, The Ritz-Carlton Koh Samui

    • Sep 2017 - Oct 2017

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  Raffles Hotels & Resorts

  • Singapore

  • Assistant Manager

    • Nov 2014 - Nov 2015
    • Singapore

    • Creative and innovative approach (F&B, decoration/design).• Involving in organising, leading, coaching and training all colleagues from multi-cultural backgrounds. Maintain a constant check on their level of performance, maintaining high staff morale and team spirit within the Tiffin room department to ensure a healthy and safe working environment.• Maintaining the JD Power score.• Working alongside multinational guests with diverse expectations.• Responsible for bi-annual appraisals, job chats and reviews of the team and performance rewards.• Responsible for achieving budgets and keeping expenses under control.• Responsible to run 4 meals period restaurant with 300-350 covers on an average per day including world renowned Afternoon tea.

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  FRHI Hotels & Resorts

  • United Arab Emirates
  • Hospitality
  • 700 & Above Employee

  • Assistant Manager- F&B ( Banquet)

    • Sep 2013 - Oct 2014

    Duties:• Discussing sales contract details with the banquet sales director and the head chef.• Planning and execution of events from start to finish.• Ensuring adherence to Fairmont Service standards by providing guidance and support to the team. • Set Processes according to service essentials and service promises.• Handling grievances and resolving complaints. • Developing and executing cost-saving and profit-enhancing strategies.• Guide and support colleagues to turn guest moments into memories.• Drive sales to maximize budgeted revenue. Achievements:• Increased actual sales from budget by 10.3% YTD.• Organised Outstation Trips for colleagues' engagement along with Inter department colleagues for healthy team relations.

  • Assistant Manager- F&B (Bar)

    • Jul 2012 - Aug 2013

    Duties:• Designing the layout of the various work stations, Library Bar, Whisky Bar,Cigar Lounge and Walk- in Humidor. • Delivering Training according to training need analysis.• Dealing with various beverage suppliers all over the country.• Making a comparative study and work on achieving a profitable beverage cost for the hotel.• Worked with F&B Cost Control to ensure food and beverage cost control targets are maintained.• Working on various tie-ups with beverage suppliers related to training needs or promotional activities.• Working closely with the projects team for proper execution and handover of the F&B outlets.• Planning of monthly targets, categorizing the targets, directing and delegating work to simplify achievable targets, ensuring the achievements and detailing and reporting with analysis with shortcomings and way forward.• Reviewing and Evaluating Guest feedback and react accordingly ensuring all compliments and complaints are responded to in a timely and appropriate manner.• Outlet adherence to the company Leading Quality Assurance (LQA) standards. • Ensure all team members have a personal growth & development that details the Fairmont guidelines and the hotel training calendarAchievements:• Achieved 92% in the very first LQA Audit.• Received leader of the quarter for best JD power score, team engagement, financial goals achieved , innovation and creativity. • Initiated cocktails on the table concept and engaging guest to be a self barman for a day.

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  Oberoi Hotels & Resorts

  • Food And Beverage Supervisor

    • Dec 2007 - Jun 2012

    Successfully completed Supervisor Development programme (SDP). Was the Certified Departmental Trainer (CDT) .Created videos with the training manager for new team membersResponsible for making F&B itinerary with the guests on arrivalsTook efforts to bring up reservations by making special packages at the time of festivals like Christmas and New Year Eve.In-charge of Staff Cafeteria with Executive Chef and Financial Controller.Involved in Cross Exposure to different Oberio’s Properties.Ability to work under pressure..