Experience

Bright Path Immigration & Recruitment Services

• Canada
• International Affairs
• 1 - 100 Employee

• Director of Talent acquisition

  • Jul 2021 - Present



Coast Edmonton Plaza Hotel by APA

• Canada
• Hospitality
• 1 - 100 Employee

• Catering Sales Manager

  • Nov 2019 - Present

• Catering Sales Manager

  • Nov 2019 - Present



Aramark Collegiate Hospitality

• Hospitality
• 700 & Above Employee

• Catering Sales & Operations Manager

  • Sep 2015 - Dec 2018

  Developed and maintain the catering marketing plan including comprehensive event planning service to clients, and detailed menu development. Set up and displayed monthly marketing material. Hire, train, schedule catering staff, and actively involved with labor cost control, food cost control, and preparation, transportation, setup, operation and clean-up of all events. Increased catering sales by 20% first quarter, by showcasing catering setup and food. Developed many special menus and revised existing event packages to meet clients' needs which resulted to higher sale as well as creating a win-win situation. Maintained monthly Production Report. Promoted from the Banquet Manager position after administrative reorganisation. Maintain Strong Clint relations across the campus & Hospitality Services Department .



River Cree Resort & Casino

• Canada
• Gambling Facilities and Casinos
• 100 - 200 Employee

• Assistant Manager Food and Beverage

  • Sep 2013 - Sep 2015

  Ability to motivate, develop and lead supervisors and line employees to maximum effectiveness Develop employees through regular feedback and formal reviews, floor management, company policies and procedures Teaching employees to master technical skills, enthusiastic guest service and selling as part of the dining experience Complete financial responsibilities and control of Lounge Manage daily sales and labor reports as well as develop and achieve up sell targets A strong sense of ownership to ensure proper maintenance and cleanliness for the physical requirements of the lounge Complete understanding and belief in the company philosophy and goals of quality, and continuous improvement and learning High levels of initiative, drive, communication, administration, and organizational skills Ability to set and achieve short and long-term business goals Ability to self motivate, maintain a sense of urgency and request assistance when required Knowledge of wine, beer and spirits, food pairing and beverage inventory control



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Asst Banquet Manager

  • Apr 2013 - Sep 2013



Union Bank Inn Hotel

• Edmonton, Canada Area

• Banquet Manager

  • Oct 2012 - Apr 2013



Hampshire Plaza Hotel

• Hyderabad Area, India

• Food & Beverage Manager

  • Jan 2012 - Oct 2012



Accor

• France
• Hospitality
• 700 & Above Employee

• Outlet Manager

  • Dec 2009 - Dec 2011



Hampshire Plaza, Hyderabad

• Restaurant Manager

  • Oct 2008 - Dec 2009

  (4 star, 100 Rooms) Conducted training sessions for staff members to enhance their soft skills. Streamlined the existing processes and operations to ensure smooth running. Minimized guest complaints through various measures. Innovated new best practices & checklists in the department. Introduced new processes, which resulted in better efficiency of work. Menu Planning & Designing Assist the F & B Mgr in order to prepare the promotion and marketing/PR plans for various outlets and execute the same. Ensure that all the operational standards set for all the equipments & processes are followed. Performance Appraisal/ Management of the staff in the department. Facilitate learning and development for all the team members of the department. Assist the F & B Manager in Planning, Forecasting and Budgeting the revenues and cost for the Food & Beverage department.



Hotel fidalgo

• Restaurant Manager

  • Jan 2007 - Oct 2008

  (4 Star, 103 Rooms)  To ensure smooth day to day operation of all the Food & Beverage related outlets within the hotel premises  Maximize revenues from clients through an effective relationship.  Design new solutions of being cost effective, to maximize profit.  Handle a team of 3 Assistant Managers, who assist in running the day to day operation. Completely responsible for both the teams sales targets as well as manpower development  Basics of Accounting and Financial Management  Working knowledge of MS Office, Micros and Fidelio (or any other property/ point of sale systems)  Costing and pricing techniques  Menu Planning & Designing  Assist the F & B Mgr in order to prepare the promotion and marketing/PR plans for various outlets and execute the same.  Ensure that all the operational standards set for all the equipments & processes are followed.  Performance Appraisal/ Management of the staff in the department.  Facilitate learning and development for all the team members of the department.  To maintain the standards of the restaurant in accordance with the policies.  To train the staff according to the requirement of the company policies



Hotel Green Park

• F & B Executive

  • Feb 2006 - Dec 2006

  (4 Star, 103 Rooms) To ensure smooth day to day operation of all the Food & Beverage related outlets within the hotel premises Maximize revenues from clients through an effective relationship. Design new solutions of being cost effective, to maximize profit. Handle a team of 3 Assistant Managers, who assist in running the day to day operation. Completely responsible for both the teams sales targets as well as manpower development Basics of Accounting and Financial Management Working knowledge of MS Office, Micros and Fidelio (or any other property/ point of sale systems) Costing and pricing techniques Menu Planning & Designing Assist the F & B Mgr in order to prepare the promotion and marketing/PR plans for various outlets and execute the same. Ensure that all the operational standards set for all the equipments & processes are followed. Performance Appraisal/ Management of the staff in the department. Facilitate learning and development for all the team members of the department. To maintain the standards of the restaurant in accordance with the policies. To train the staff according to the requirement of the company policies; 4 Star, 147 Rooms)



The Manohar,Hyderabad

• Sr.Captain

  • Apr 2005 - Feb 2006



The Park ,Vishakapatnam

• F&B Assistant

  • Aug 2003 - Apr 2005

  5 star, 88 Rooms) Operational Responsibilities for above positions: Supervise and direct the daily activities of all the F & B outlets/Banquets. Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets/Banquets. Conduct regular meetings with the supervisors and constantly monitor guest complaints, compliments and suggestions. Assist the F & B Manager in organizing food festivals and developing guest loyalty and retention programs. Ensure that all the operational standards set for all the equipments & processes are followed. Maximize F & B profitability by implementing the cost containment strategies for all the outlets. Conduct refresher-training programs for the staff and guide the new members of the department. Maintain regular contacts with corporate and individual customers, and build strong relationships with them. Ensure that the department procures the best quality raw material and cost effective equipment.