Experience

Arabian Courtyard Hotel & Spa

• Hospitality
• 100 - 200 Employee

• Food and Beverage Manager

  • Dec 2009 - Present

  Food and Beverage Manager At The Arabian Courtyard Hotel & Spa – 173 keys.Dubai, UAE. Heading the Food and Beverage Department with a clear cut methodology to a successful operation with maximum guest satisfaction relating to retention and acquisition. Strictly following the standard operating procedure as per International Hotel Standards and organizing, directing and controlling the food and beverage operation and administration with a 24hrs running lounge – Ahlan Lounge(25 covers), an Indian specialty – Mumtaz Mahal(98 covers) serving Indian Muhlai & Barbeque food, an Chinese & Thai specialty – Silk Route(68 covers), a 24hrs In Room Dining, an Executive Lounge(34 covers) at the executive floor, a buffet cum ala-carte restaurant serving breakfast, lunch & dinner - Bastakiya(77 covers), an English Pub – Sherlock Holmes(55 covers) and last but not the least, the most successful Banqueting of the city with 03 nos.Conference halls – Al Fahidi 1 & 2 and Al Khaima for 500nos.guests. Show less



Total Solutions Facility Management Pvt. Ltd

• Manager Operations - Mumbai

  • Aug 2009 - Dec 2009

  Operations Manager - At The Total Solutions Facility Management Pvt. Ltd. Mumbai To manage 322 sites in Mumbai relating to Total Facility Management Services with Terms to Property Management and Specialized in Consultation of New Hotel and Restaurants. Operations Manager - At The Total Solutions Facility Management Pvt. Ltd. Mumbai To manage 322 sites in Mumbai relating to Total Facility Management Services with Terms to Property Management and Specialized in Consultation of New Hotel and Restaurants.



Imperial Palace Hotel

• Food and Beverage Manager

  • Mar 2009 - Jul 2009

  Food and Beverage Manager At The Imperial Palace Hotel(Member Of World Hotels, Deluxe - 422 keys Opening), Mumbai. To manage a Food and Beverage Department as the most successful profit center in the hotel as well as in the city, ensuring the most successful unit executed operationally with maximum guest satisfaction with retention and consistent with International Hotel Standards. Organizing, directing and controlling the food and beverage operation and administration with a 24hrs running Café – La Rotande(220 covers), an Indian specialty – Palladio(102 covers) serving Indian Barbeque food, an Italian specialty – Toscanno(100 covers) serving to Indian palate, a 24hrs In Room Dining, an Executive Lounge, the Riviera(60 covers) at the poolside, an Mediterranean specialty at the roof top – The Water Court Terrace(110 covers) and last but not the least, the most successful Banqueting of the city with 04 nos.Conference halls and two big halls space of 3360.0sq.ft each for big events up to 500nos.guests. Show less



Sheraton Vadodara

• Food and Beverage Manager

  • Jun 2007 - Feb 2009

  Food and Beverage Manager At The ITC WelcomHotel, Vadodara. Managed Food and Beverage Department as the most successful profit center in the hotel as well as in the city, ensuring the most successful unit executed operationally with maximum guest satisfaction and consistent with ITC Welcome Hotel International Standards. Organizing, directing and controlling the food and beverage operation and administration with a 24hrs running Café, an Indian speciality serving Peshwari food, a 24hrs In Room Dining, an Executive Lounge, and last but not the least, the best and most successful Banqueting of the city with 05 nos.Conference halls and one big space of 5500.0sq.ft for big events upto 700nos.guests. Show less



Hyatt Regency Calcutta

• Conference and Banqueting Manager

  • May 2004 - Jun 2007

  Conference & Banqueting Manager At The Hyatt Regency, Calcutta. Managed Banquet Services Department as a successful independent profit center, ensuring that all functions are successfully executed ensuring maximum guest satisfaction consistent with Hyatt International Standards, through planning,. Organizing, directing and controlling the food and beverage operation and administration. A department with 30000.0 sq.ft banqueting area with 07 nos.Conference halls and two big space of 12000.0sq.ft each for big events. Show less

• Outlet Manager

  • Aug 2002 - May 2004

  Outlet Manager/Restaurant ManagerAt The Hyatt Regency, Calcutta. Opened The Waterside cafe- 144-cover cafe restaurant with a team of 18.Also having responsibility of the Bakery (retail shop) & the Pool Bar.Was an opening team member for Hyatt regency Kolkata, responsible for training & development of the team as per the standards and tasks.Involved in creating business plan for the outlet, which includes marketing budgeting, revenue & expenditure budget.



Hyatt Regency Delhi

• Astt. Manager -Restaurants

  • 1999 - 2002



Hyatt Regency Delhi

• F&B Professional

  • 1992 - 1997