Deputy General Manager
Mayfair Hotel & Resorts
Total years of experience :23 years, 8 Months
Sucecesfuly opned central india's Biggest banqueting hotel with 250 rooms, 6 F&B outlets & Banquet with 100000 sqft of lawn & 10000 sqft of ballroom & 4 5000 sqft of hall.
As an pre opening hotel manager, I was the first employee of this project and was a developed a winning team to open the hotel before the forecasted day.
The hotel " park Regis lotus hotel in juffair Bahrain is one of top hotel with top 3 position in booking. Com and trip advisor.
In the first year of operation hotel had the best night club in town with 70% room occupancy.
Inspiring a team of 90 people towards common goal & Vision
Revenue management
Training
Promotion calendar
Strong followup skills
creating & updating guest data base.
• Inspiring a team with 68 members
• Establishes and maintains effective employee relationships
• Conducts such functions as interviewing, hiring, employee orientation, performance appraisal, coaching & counseling
• Supervises and coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: current Trend, Price, availability etc
• Food & Beverage menus, FFE, Operating Equipment and Inventory
• Training and development of F&B employees
• successfully launched 3 F&B outlets
• Established budget & Forecast for 2014
• Active with sales team in advertising F&B concepts
• Supported HR in recruitment, from different countries.
• Established training programs & SOP for F&B department
• With the support of Head chef created menus for all outlets
• Prepared All inclusive, half & full board plan with sales & finance
• Responsible for the conceptualization, opening and subsequently operation of the Pool bar, Beach bar and “Beach Pavilion” a barbeque grill restaurant.
• The Bar, which featured in Robert Parkers 2009 edition as top 10 bars for its location, and has one of the finest selections of wines, gins, vodkas, rums and tequilas in the region.
• Inspiring a team of 38 ladies & gentlemen, to run outlets which are spread over 4 acres of landscape and can accommodate 400 people.
• Organized many banquet events by the beach & pool
• Enjoyed doing promotions like - Wine dinner, Beach grill, farm to fork, Journey of equator, CEO & Martini, Mojito club, Crustacean grills, etc.
Asst Manager, Hotel Leela palace Kempinski, Bangalore, April 2004 - July 2008 Web Site: http://www.theleela palace.com
Hotel leela Kempinski is a Landmark Hotel in south India.
Leading a team of 14 people to run "ZEN" a pan Asian restaurant and lounge bar.
Executed successfully pan Asian promotions like - Loy Krathong,
Chinese New Year, Korean bento boxes, Dim sum lunch, Sunday Asian brunch etc.
• Made successful career development plans for my team members.
• Gross operational profit was achieved in 2007 financial year.
Certified Trainer
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Line staff, Sheraton Hyderabad, June 2000 - February 2004
Web Site: http://www.KakatiyaSheraton.com
In this journey I was exposed to the following outlets
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• Banquets •
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• Bar & Billiard Room •
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• All day dining Room •
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• Room Service, Butler and Pool Bar
•Indian Specialty restaurant •
• Bachelors in Hotel Management School Tamilnadu, India. •
Graduated and received a Certificate of excellence for overall academic performance. • Successfully completed Neuro linguistic programming• • • Undergone Specialized training like time management, crucial conversation and Legendary service from Kempinski • • • Food safety management, certified by Ministry of health, Oman. ( 50 hrs. course) • • • Certified Interviewer, by Marriott's • • • Completed specialty training like Legendary service, crucial conversation & Train the trainer, Completed Leadership course from British Council • • • Pursing MBA from Sikkim Manipal DE • Principal Duties and Responsibilities: • • High quality levels of product and service • • • Guest satisfaction • • • Merchandising and marketing • • • Operation costs • • • Health and Safety • • • Establishes and maintains effective employee relationships • • Conducts such functions as interviewing, hiring, employee orientation, • performance appraisal, coaching & counseling • • Supervises and coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: current Trend, Price, availability etc • Accountabilities: • • F&B Revenue, expense and profitability • • • Customers' satisfaction in food, beverage and service • • • Food & Beverage menus, FFE, Operating Equipment and Inventory • • • Training and development of F&B employees • • • Promotional Calendar. • • F&B marketing activities •