Experience

AM Hotel Kollection
• India
• Hospitality
• 1 - 100 Employee
• Head Management

  • Oct 2022 - Present

Pathak Developers Pvt Ltd
• India
• Real Estate
• 1 - 100 Employee
• Vice President Group

  • Jan 2021 - Jul 2022

Humblebee Resorts & Inns
• Managing Partner

  • Jun 2015 - Jan 2021

1589 Hotels
• India
• Hospitality
• 100 - 200 Employee
• General Manager

  • 2014 - 2015

Jakson Hospitality (P) Ltd
• India
• Hospitality
• 1 - 100 Employee
• General Manager

  • 2013 - 2014

Aurick Hotels
• 1 - 100 Employee
• General Manager Re-opening,Operations & Sales

  • Jul 2012 - Nov 2013


Cabbana Orchid ,Jalandhar

• Director Food and Beverage

  • Feb 2011 - Jun 2012

  Hotel cabbana is a five star ecotel hotel spread over 17.5 acres. It is located on NH1, the only five star category hotels between Ludhiana and Jalandhar. We have 5 outlets in the hotel and an unbelievable banqueting area that can cater to 5000 people at a time. I currently head both production and service. Some of my responsibilities: Ensure food cost doesnt surge over 27% Rechauffe food maintaining quality. Currently launching a fine dine Indian Restaurant called fusion Successfully relaunched the 888 bar. To share a few. Conducting training classes with regards to new market trends. Show less



24/7 hospitality services

• Owner

  • Jan 2007 - Dec 2010

  Successful in setting up large catering units which had kitchens in bangalore. and chennai my role was to oversee entire production activities, get new contracts with BPO's , large manufacturing facilities to set up food stalls. Also to ensure that food cost was under check which is around 20%. To ensure quality and quantity, a big challenge taken forward Successful in setting up large catering units which had kitchens in bangalore. and chennai my role was to oversee entire production activities, get new contracts with BPO's , large manufacturing facilities to set up food stalls. Also to ensure that food cost was under check which is around 20%. To ensure quality and quantity, a big challenge taken forward



Oblivion LTD

• United Kingdom

• Co Owner

  • Aug 2002 - Jan 2007

  Oblivion was one of a kind F&B Space which was conceived and made a reality. It basically had 2 restaurants, 1 Pub and a night club. my achievements and job responsibilities were as follows: Ø Format menu's and pricing for a niche market in the fine dining segment which brought up sales from 60% table turnover to 90% within 2 months. Ø Controlling Food & Beverage costs for complete operations and brought it down successfully from 50% to 32%. Ø Devising marketing strategies and other promotional activities to boost sales in the night club especially on weekdays which was successfully taken forth. Ø Handling various government agencies, handling various third party vendors and drafting yearly vendor contracts to eliminate variable costs and main standards at the same time. Ø Managing kitchen, administration, service, purchase and finance departments. Ø Directly interacting with customers, clients and celebrity guests. Obtaining feedback and implementing the same if necessary. In all, maintaining high standards in quality, portion controlling, introduction of innovative ideas ranging from food, cocktails, ambiance, and marketing. During my stint there, the overall sales from all outlets put together grew phenomenally . My responsibilities were to handle operations in the restaurants, pub and the night club. We used to constantly work on our menus to keep up with the changing times and palette. Apart from our signature dishes we were constantly striving to attain new customers. I used to head a team of 90 hard working professional from all walks of life with different cultural backgrounds. Thus learnt a lot about different cultures which helped me to understand man / labor management. Show less



Ramada dubai

• Hospitality
• 1 - 100 Employee

• Asst. Food & Beverage Manager

  • Jun 2001 - Jun 2002

  my responsibilities were to over look all the pre-opening tasks such as short listing vendors. Co ordinate with the project manager, follow up with various agencies as all the equipments were imported from Italy and Germany. Taking care of profiling, short listing and hiring the right candidates. Working with various AD agencies to short list a few marketing concepts. Understanding pre-opening operations and execution of the same on time was the biggest challenge. Business development: I also took keen interest on the marketing strategies' with respect to the current trends to have a better understanding of the menu concepts , cocktail concepts, wine concepts to make it an interactive session with food Show less

• International Management Trainee Program

  • May 1999 - Apr 2001

  my responsibilities were to over look all the pre-opening tasks such as short listing vendors. Co ordinate with the project manager, follow up with various agencies as all the equipments were imported from Italy and Germany. Taking care of profiling, short listing and hiring the right candidates. Working with various AD agencies to short list a few marketing concepts. Understanding pre-opening operations and execution of the same on time was the biggest challenge. Business development: I also took keen interest on the marketing strategies' with respect to the current trends to have a better understanding of the menu concepts , cocktail concepts, wine concepts to make it an interactive session with food and Show less



Dubai World Trade Centre

• Events Services
• 700 & Above Employee

• Management Trainee-SERVICE/Kitchen

  • Apr 1998 - May 1999

  Dubai I had the opportunity to work in Dubai's most prestigious clubs called the World Trade Club, where only dignitaries and heads of state would dine apart from the kings and other high profile guests. It was table service and the standards maintained were extremely high. I learnt many things about butler service also. I had the opportunity to be one of the butlers to Sheikh Zayeed's while he made a trip there. Apart from that I worked At Take 5 which was their Fast food restaurant. This restaurant used to dish out 5000 meals a day. Show less

• MANAGEMENT TRAINEE- KITCHEN

  • Apr 1997 - Aug 1997

  DUBAI Joined as a Management Trainee in the kitchen where I worked under Chef Obrundder who specialized in the Hot Kitchen & Sauces. There I was exposed to the various styles, cooking techniques in Italian Cuisine. Also, I worked in the bakery under Chef Patrick, where I learnt various dough mixing techniques making different kinds of breads, puff pastries, marzipan, chocolate, sponge cakes, croissant etc. During the course of my training, I was exposed to the various departments namely Butchery, Garde Manger, Saucier, Chinese, Continental, Indian, Arabic and Mexican kitchens. Show less

• TRAINEE

  • Apr 1996 - Aug 1996

  Started as a fresher and was taken through the various steps of food production starting from storage of food items from the time they are stocked till they are processed. Had an opportunity to work in the main kitchen that supplied all the required items to its ancillary outlets. Additionally worked in the Bakery, Chinese, Continental and Japanese kitchens. After that I was exposed to the service dept. Essentially The Ramada's has 7 outlets. 1. The cascade 24 hour coffee shop. 2. Teppanyaki house Japanese specialty restaurant Show less