Sr.Operation Manager

• Aug 2023 - Present

GM operations

• Sep 2022 - Present

Operation Head

• Jun 2020 - Present

Operations Manager

• Nov 2016 - Present

Hospitality Manager

• Nov 2015 - Present

 Operation Management.  Menu planning & Costing.  Recruited F&B team Members and trained them to perform and meet customer needs.  Staff Training & Development.  Planning staff shifts and rotes.  Ensuring health and safety regulations are strictly observed.  Budgeting and establishing financial targets and forecasts.  Monitoring the quality of the product and service provided.  Keeping financial and administrative records.  Cost Control.  Maintaining stock levels and ordering new supplies as required, Inventory & Purchasing.  Contacts with customers, assessing their requirements and ensuring they are satisfied with the service delivered.  Managed the culinary department in nutrition service & provided oversight on all aspects.  Monitoring quality standards.  Planning new promotions and initiatives, and contributing to business development, worked in other unit like Birla Copper Dahej, Hitachi A ‘bad for Setup & smooth opening.  Dealing with staffing and client issues.  Conduct weekly meetings with the Clients for reviewing sharing suggestions for improvements, and providing consistent training for the staff, managing 40 employees.  Events Co-ordination.  Upkeep F&B area as per Standards.  Assigned for training all the F&B employees.  Sales Revenue Growth.  Standardized the SOP.  Maintain good relations with the CLP management and other departments. Show less

Asst Hospitality Manager

• Nov 2011 - Nov 2014

 Sales Revenue Growth.  Worked in co-ordination with all Members of Management team in carrying out the dining service operation in Management care community. • Responsible for supervising and coordinating activities of food preparation and Service. • Maintain QHSE standard as per Sodexo QHSE policy. • Minimize the cost to change the F&B operating system. • Worked in co-ordination with all Members of Management team in carrying out the dining service operation. • Planned Menus and recipes for retail and catering events function. • Responsible for supervising and coordinating activities of food preparation and service. Show less