Experience

Atiram Hotels

• Spain
• Hospitality
• 1 - 100 Employee

• General Manager

  • May 2021 - Present

  Four Star All Suites Hotel located near the Gudabiya Palace, Bahrain. Comprising of 90 tastefully fitted out spacious suites, and 9 F&B outlets including Indian Fine dining, Room service, Banquets, Arabic night Club, English club Lounge, Arabic fine dining Restaurant, All Day dining restaurant, lobby lounge and Pool Bar on the 8th floor overlooking the majestic skyline. Joined the team during preopening stage and started with minimum staffing during the soft opening, set up the standard operating procedures for every operational area, structured each department with effective recruitment process of team leaders and managers. Carried out few structural modifications based on operational requirements and adjustments required to make corrections to comply with Health and safety standards. Achieved a sales target of $663,347.50 in couple of months. Conducted various events to push the sales towards achieving the sales target and spreading brand awareness. Structurally isolated from the main hospitality hub Juffair was a challenge and carried out multi social media marketing campaigns to get the target market reach. Show less



Delmon International hotel

• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Feb 2015 - May 2021

  Managing 12 F&B out-lets in the Hotel, Having 120 spacious guest rooms of the 4 Star Hotel, Additional charges and responsibilities carried out as assigned to mention few, Headed the marketing activities for the Hotel with various daily, weekly, monthly & yearly publications in the country, Carried sales visits to various segments like Government organisations, Corporate companies, Travel companies, Embassies of various countries. Headed Social Media marketing in co-ordination with on board company with individual pages for each revenue centers of the Hotel. Acquired various corporate and government organisations as regular catering clients. Implemented Property management system with higher productivity and accurate reports and analysis for the management and stakeholders. Partnered with Clubs of various countries in holding cultural and social events in generating additional revenue. Improved over all service design and delivery in F&B department. Anticipated the growth of Home delivery services and ties up with Talabat for Home delivery of Food to generate more revenue from Food sale. Expanded mini Bar inventory at a very competitive pricing to create volume business from Mini Bar. Introduced Indian Vegetarian Lunch concept in Al Hamra the fine dining restaurant of the Hotel. Re-branded and introduced The Fire Outlet as The Dutch Sports themed restaurant with additional revenue of average sale of 20K BD per month. Invested and build up Pool Side area as a major revenue generating center and F&B outlet during covid 19 restricted period. Carried out various outlets refurbishments and renovations during Ramadan period in these years resulting in increase in footfall and related revenue. Took charge as the acting General Manager in the absence of our Group General Manager, carrying out day to day HOD meetings, and follow ups on ongoing projects and daily operations. Show less



The Grand Bhagwati

• India
• Hospitality
• 100 - 200 Employee

• Food & Beverage Manager

  • Feb 2014 - Jan 2015

  The only 5 Star deluxe Hotel in the city with 170 rooms, a Movie theater, 9 Banquet Halls - 1,25,000 square feet of pillar less flexible banqueting space, 1 Terrace with an area of 18,000 sq. ft.” , & 1 Lawn with an area of 40,000 sq. ft.” , Children's gaming zone, Health club, swimming pool, Badminton court, Lawn tennis court, squash court, Billiards room, Table tennis, Currently handling 9 F&B Out-lets. The only 5 Star deluxe Hotel in the city with 170 rooms, a Movie theater, 9 Banquet Halls - 1,25,000 square feet of pillar less flexible banqueting space, 1 Terrace with an area of 18,000 sq. ft.” , & 1 Lawn with an area of 40,000 sq. ft.” , Children's gaming zone, Health club, swimming pool, Badminton court, Lawn tennis court, squash court, Billiards room, Table tennis, Currently handling 9 F&B Out-lets.



https://www.panarihotels.com/hotel-nairobi/

• Nairobi, Kenya

• Food & Beverage Manager

  • Apr 2013 - Nov 2013

  First 5 star property in the area. catering to most of the high profile clientèle. Managing 11 F&B Out-lets including large Banqueting, Speciality restaurants, Cafe, 24 hours Buffet restaurant, Lounge Bar, Room service, spread over 4 floors, with a team strength of 75 plus in F&B department alone.Took the F&B Sales to an all time high of 40 million Kenyan Shillings per month ( 4.5 Million USD ) in the history of the property for the first time in 7 years. First 5 star property in the area. catering to most of the high profile clientèle. Managing 11 F&B Out-lets including large Banqueting, Speciality restaurants, Cafe, 24 hours Buffet restaurant, Lounge Bar, Room service, spread over 4 floors, with a team strength of 75 plus in F&B department alone.Took the F&B Sales to an all time high of 40 million Kenyan Shillings per month ( 4.5 Million USD ) in the history of the property for the first time in 7 years.



San Churro

• Australia
• Hospitality
• 100 - 200 Employee

• Food & Beverage Consulting Manager

  • Jan 2013 - Apr 2013

  Got an opportunity to develop a Hot food range for them as they recognised the guest demand. And I got their hot food range set up done including Food menu, service design, kitchen set up, which also included the kitchen uniform, The responce was excellent and well accepted ! The menu revolved more on fusion cuisine addressing the taste of the local & International taste of the locality. Got an opportunity to develop a Hot food range for them as they recognised the guest demand. And I got their hot food range set up done including Food menu, service design, kitchen set up, which also included the kitchen uniform, The responce was excellent and well accepted ! The menu revolved more on fusion cuisine addressing the taste of the local & International taste of the locality.



The Ambassador Group of Hotels & Sky Chef (NIHPL)

• India
• Hospitality
• 100 - 200 Employee

• Food & Beverage Manager

  • May 2012 - Apr 2013



Bawa Group of Hotels

• India
• Hospitality
• 1 - 100 Employee

• Food & Beverage Manager

  • Jan 2010 - Apr 2012

  Highlights:  Increased the Food & Beverage sales by 100% after taking charge as Food & Beverage Manager  Lead the Food and Beverage Team to get ISO certification for the Hotel with in Eight months of joining the Hotel management team in the capacity of Food & Beverage Manager.  Conducted many food promotions & other events, also conducted two consecutive New Years event successfully after a gap of three years by taking charge of marketing the event & organising the logistics. Highlights:  Increased the Food & Beverage sales by 100% after taking charge as Food & Beverage Manager  Lead the Food and Beverage Team to get ISO certification for the Hotel with in Eight months of joining the Hotel management team in the capacity of Food & Beverage Manager.  Conducted many food promotions & other events, also conducted two consecutive New Years event successfully after a gap of three years by taking charge of marketing the event & organising the logistics.



Moshe's Fine Foods Private Limited

• Mumbai Area, India

• Banquet and Events Manager / Restaurant Manager

  • Nov 2008 - Dec 2009

  Highlights:  Increased the Banquet sales by 300% after taking over the banquets department as Banquet manager.  Improved the quality standards to a new level with the introduction of better equipments and materials.  Took initiative to train the staff and brought the change in the attitude of the guests and staff towards the company and its services.  Effectively planned and assigned departmental duties to the Banquet team for a faster and accurate process.  Acquired new corporate clientele (Birla, Jindal, Mahindra & Mahindra, Standard charted, Citi Bank, Yes Bank, Varuna D Jani, Quinee Dody, and many more. ) Show less



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Guest Service Officer

  • Jan 2008 - Oct 2008



Potter's International Hotel

• United Kingdom
• Hospitality

• Assistant Food and Beverage Manager

  • Jan 2007 - Dec 2007

  # Successfully conducted world Darts Championship. # Conducted many events & promotions in F&B towards increasing the sales and bringing brand awareness in the market. # Improved service standards, Conducted Staff training sessions. # Introduced TDH Menu in the 200 covers Restaurant. # Successfully conducted world Darts Championship. # Conducted many events & promotions in F&B towards increasing the sales and bringing brand awareness in the market. # Improved service standards, Conducted Staff training sessions. # Introduced TDH Menu in the 200 covers Restaurant.



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• Guest Service Coordinator (Pre-Opening)

  • Jun 2004 - Nov 2006

  Highlights: Pre-Opening team member- Leader of the team that set up the banquet department of the five star Hotel ITC Grand Central Sheraton. Part of Six sigma Team member of F&B department Team leader of Learning & development core team of F&B department Highlights: Pre-Opening team member- Leader of the team that set up the banquet department of the five star Hotel ITC Grand Central Sheraton. Part of Six sigma Team member of F&B department Team leader of Learning & development core team of F&B department