EXECUTIVE DIRECTOR
TIVOLI GROUP
Total years of experience :31 years, 11 Months
COUNTRY INN & SUITE by Carson
DIRECTOR STRATAGIC PLANNING.
OPERATIONS AND SALES & MARKETING)
The Beach, Goa is a Five star Resort on the white sandy shores of Benaulim in south Goa. INDIA The Beach is a 123 room .
Resort has four Majestic row houses and 13 enchanting villas, surrounded with lush blossoming landscaped gardens and water bodies.
We have an accommodation for 123 Rooms, which includes 52 standard rooms, 45 Superior rooms, 13 junior suites, with living area and balconies, 13 Luxury rooms with plunge pools. We have Three restaurant, One Bar, One Dicso., Banquest which can accomodate400 pax.
The another hotel we have WESTEND HOTEL NASIK. This is an upcoming industrial town in west of India near Mumbai.This a five star hotel having 66 rooms and two restaurant, one bar, and huge banqueting facilities. This hotel is spread in 7 acres of land.
Promoted to -
Tivoli garden resort, is a five star resort situated in south Delhi spread in 12 acres of land having 35 boutique rooms catering to the best of foreign and domestic guests. The property has two-specialty restaurant -Marbella’s 24hours world cuisine restaurant and Trafalgar’s the happening pub in Delhi. We have 24hours butler service in the rooms. We cater to the most high profile banqueting functions in the city with a turnover of 2000 plus persons at one time. The new additions to the property are SPA and 2 acres area specially designed to cater the foreign and elite domestic guests with rooms in Railway Coaches with Indian dances etc.
Key Achievements
•Planning, organizing, developing, co ordaining, executing and administering of all operations (including Sales and Marketing)
•Increasing the GOP, taking into consideration factors to increase the GOP.
•Streaming and revamping all standards operating procedures of the property to turn into more efficient running resort
•Cost control of the property viz a viz receiving, stores, kitchen, Maintenance and Manpower while improving the service standards
•Also responsible for introducing the Guest Services Measuring Standards System in the line to international standards.
•Revamped all human resources system and procedures to make the Resort employees work as a team and produce maximum out put
EAM - Food & Beverage
This is a five star deluxe category hotel with 180 rooms and various restaurants namely Kalash - Indian Specialty, Oriental - Oriental Specialty and 24 hours Coffee Shop -Palm Court, along with an Imperial Lounge and Colony - Exclusive Club Floor with 05 Banquets and Swimming Pool and state of the art Health Club. As an EAM, I have to look after the entire operations of all the Kitchens, F&B Services and Kitchen Stewarding.
Key Achievements
•Planning, organizing, developing, coordinating, executing and administering of all Food Production units.
•Responsible for Storage issues and service areas with a view to achieving optimum results in terms of guest satisfaction and safety.
•Reducing both direct and indirect costs and constantly strives to increase operating revenue and net profitability.
This is a five star deluxe resort with 150 rooms, a state of the art spa and recreational facilities, six F&B outlets and large banqueting facilities. As F&B Manager, I manage a team of 75 including service and kitchen staff.
Key Achievements
Increase of 55% in Food & Beverage revenue as compared to last year.
Launch of Garden of Eden, the hotel’s lifestyle lounge bar, the first of its kind in Bangalore.
Launch of Nostalgia, the retro bar.
Relationship management with key accounts such as Wipro, Novell and Infosys, leading to repeat business
This is a 40-room business hotel with four F&B outlets and
banqueting Facilities. As Hotel Manager, I was responsible
for the entire operations and managed a team of over 120
people.
Key Achievements:
15 % increase in profitability through cost control and revenue generation.
Establishment of Staff Training and development cell for all Nirula’s hotels in the region.
Successful implementation of group marketing programs and new product launches at the hotel
This is a luxury hotel belonging to Jaypee Hotels Ltd., a leading hotel company with properties at New Delhi, Agra and Mussoorie. Vasant Continental is a 150 room property with 5 F&B outlets and banqueting. I joined the hotel at the project stage as an Assistant Manager and grew to the position of Dy. Food and Beverage Manager. My responsibilities pertained to Food & Beverage operations.
Key Achievements
Part of hotel launch team with specific charge of the Café restaurant.
Planning and implementation of the marketing drive to promote the hotel’s Banqueting operations.
Establishment of Food & Beverage operations of group hotel, Jaypee Residency Manor in Mussoorie, and launch thereof.
Sent on deputation to Japan to upgrade the chain of restaurants owned by the group
Food & Beverage
The Park New Delhi is a 200 room five star deluxe property belonging to the Apeejay Surrendra Group. I worked as Assistant Manager and was responsible for the multi cuisine restaurant
This is a 400 rooms five star deluxe hotel. I was assigned to the café restaurant, banquets and the specialty restaurant
A five star deluxe hotel with 317rooms and nine food and
Beverage outlets including large banqueting facilities, Bar
And restaurants serving various cuisines. I had privilege of openining 120 covers coffee shop ( MACHAN) and 90 covers Indian restaurant ( HAVELI )and also had exposure to Room service