Experience

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  HOTEL AURORA TOWERS

  • GENERAL MANAGER

    • Dec 2011 - Present

    Taken charge of brand development,Increasing occupancy,redoing the food and beverage activities,actively involved in group bookings, Training,PersonnelManagement,Profitability and overall looking after the property.

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  BEVERLY HILLS BOUTIQUE HOTEL

  • GENERAL MANAGER

    • Apr 2011 - Dec 2011

    Taken charge of brand development,Increasing occupancy,redoing the food and beverage activities,actively involved in group bookings, Training,PersonnelManagement,Profitability and overall looking after the property.

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  LE ROYAL MERIDIEN, CHENNAI

  • ASSOCIATE FOOD & BEVERAGE DIRECTOR

    • Jan 2011 - Mar 2011

    Actively involved in implementing new brand STARWOD cares of LE MERIDIEN under BWCB services as JEAN GEORGE, signature Breakfast and world of wines programe. *Business development- Planned and organized various events, food festivals and theme menus to increas revenueand ensure repeat business. *Man management: Responsible for over 165 staff comprising 120 Food 7 Beverage Service employees, 45 Kitchen Stewarding staff,Businees spread across 8 Food & Beverage outlet. * The Hotel has a wide variety of banqueting facilities and choice of small meeting rooms (150S.ft) The Grand Madras Ball Room(9200s.ft) is the largest pillar less Balroom in Chennai, with a large pre- function area encompassing a large bar counter serviced through private entrance. The hotel has a state of thr art Business Centre, which would provide efficient service for the discrening travellerless

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  LE MERIDIEN, PUNE

  • FOOD & BEVERAGE MANAGER

    • Jan 2001 - Dec 2010

    • Formulated standards operating procedures for the department ensuring the smooth roll out and continuous monitoring.• Business development – planned and organized various events, food festivals and theme menus to increase revenue and ensure repeat • Build a motivational, enthusiastic and performance driven group of restaurant managers, supervisors and staff.• Nominated as the quality champion for the hotel, underwent corporate roll out of business process training and was a part of the quality conference for the middle EAST west ASIA region.• Responsibilities for 84 CRORES (25%growth over last year) of business in the current financial year from the food and beverage outlets contributing 42% to the organizational G.O.P. achieved 94% score for the food and beverage department of the hotel (service culture for IRA audit) , in operational audit conducted by STARWOOD hotels.• Man management : responsible for over 165 staff comprising 120 food and beverage service employees , 45 kitchen stewarding staff , business spread across 8 food & beverage outlet consisting of 24 hours coffee shops, speciality THAI and Chinese restaurants – roof top Indian,club lounge,night club, conferencing and banqueting facility of over 15000 square feet and others.• Achieved a score of 90% for the health and safety and hygiene audit conducted by E.H.C. by STARWOOD hotels and restaurants. • Quality champion for the hotel – leads the quality audit team (IRA) of the organization that involve compliance of standards pertaining to product, image and service, as per by the LE MERIDIEN INTERNATIONAL. Introduced “wine connoisseurs club” completely new channel to introduce wine drinkers to wine makers, conducted 9 wines for testing in dinner for the year with participation from international and national wine makers.Introduced an international band at the bar.• Built a motivated, enthusiastic and performance driven group of restaurant managers, supervisors and staff

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  RAMADA CONTINENTAL HOTEL, DEIRADUBAI

  • BANQUET OPERATIONS MANAGER

    • 1997 - 2001

    Joined RAMADA CONTINENTAL HOTEL as an opening team in the capacity of room service and atrium club manager in charge of all room service activities including mini bar.• Responsible for all the operations of the 24 hrs room service.• Training and supervision of staff.• Responsible for the operations of the atrium garden executive club, business center and butler service.• Promoted as banquet operations manager in 1997• Responsible for the smooth and successful operations at the banqueting functions (conferences, seminars, weddings, cocktail receptions, barbecues and sponsorship shows.)• Responsible for hiring, budgeting, training and supervision of staff.

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  LAH GENERAL TRADING EST. DUBAI

  • SALES AND MARKETING MANGER

    • 1988 - 1997

    • Sales and marketing the branded electronics and electrical products for re - exports.• Achieved sales targets• Launched new products for re – exports.• Managed the whole operation with regards to procurement and distribution of the products with the most effective and productive manner all alone.

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  OMAN SHERATON HOTEL, MUSCAT

  • ROOM SERVICE MANAGER/ BEVERAGE MANAGER

    • 1985 - 1988

    • Joined OMAN SHERATON as an opening team in the capacity of room service manager, IN CHARGE of all Room Service activities and mini bar.• Participated in Food and Beverage for the AGCC annual meeting held in Nov/Dec 1985 at the OMAN Sheraton.• Promoted as the Beverage Manager in 1987 , direct in charge of 7 bars (lobby , private bar , pool , dispense , disco and LATAVARNA bar)• Achieved the sales target set by management. Maintained the beverage cost.• Responsible for budgeting, training and supervision of staff.

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  BAHRAIN SHERATON HOTEL, BAHRAIN

  • ROOM SERVICE MANAGER/ BANQUET HEAD WAITER

    • 1981 - 1983

    • Joined Bahrain Sheraton as an opening team in the capacity of room service manager • In charge of all room service activities and mini bar.• Participated in the food and beverage service for the AGCC annual meeting held in November 1982 at Bahrain Sheraton.• Responsible for the operation of the 24hrs room service.• Responsible for the hiring, training, and supervision of staff.• Prepared forecasts and budgets.• Promoted as the banquet head waiter – responsible for running the banqueting department in co – ordination with the banquet manager.• Head direct control on all banqueting service.• Supervision of large number of staff.Catering for different types of functions, weddings, conferences, seminars & sponsorships shows.• Cocktail reception , outside catering , barbecues

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  DUBAI HILTON HOTEL, DUBAI

  • ROOM SERVICE HEAD WAITER

    • 1978 - 1980

    • Joined DUBAI HILTON hotel as an opening team in the capacity and later promoted as room service head waiter.• In charge of all room service activities and mini bar.• Responsible for hiring, training and supervision of staff.• Prepared forecasts and budgets.

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  BAHRAIN HILTON HOTEL, BAHRAIN

  • ROOM SERVICE CAPTAIN

    • 1975 - 1977

    • Joined BAHRAIN HOTEL as an opening team in the capacity of busboy and later promoted as room service captain in charge of mini bar supplies and control.• Responsible for staff scheduling supervision and counseling • Responsible for coordinating with all the F and B outlets.