Bhaskar Joshi

Operational Oversight: Supervise daily operations of all food and beverage outlets to ensure quality service standards, hygiene compliance, and customer satisfaction. Team Leadership: Lead, train, and motivate F&B staff, ensuring high performance, professional growth, and adherence to company policies. Financial Management: Manage budgeting, cost control, and revenue optimization by analyzing sales data and implementing cost-effective strategies. Menu Planning: Collaborate with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse guest preferences and dietary needs. Guest Experience: Ensure exceptional guest service by handling feedback, resolving complaints promptly, and creating memorable dining experiences. Inventory Control: Monitor procurement, storage, and stock levels of food, beverages, and supplies to minimize wastage and ensure timely replenishment. Compliance & Standards: Ensure strict adherence to international health, safety, and sanitation regulations, along with internal SOPs. Marketing & Promotions: Coordinate with marketing teams to plan promotional campaigns, special events, and upselling initiatives to drive F&B revenue. Vendor Management: Build strong relationships with suppliers and negotiate favorable terms to maintain quality and cost efficiency. Reporting & Analysis: Prepare and present regular performance reports, forecasts, and insights to senior management for strategic decision-making.

Operational Oversight: Supervise daily operations of all food and beverage outlets to ensure quality service standards, hygiene compliance, and customer satisfaction. Team Leadership: Lead, train, and motivate F&B staff, ensuring high performance, professional growth, and adherence to company policies. Financial Management: Manage budgeting, cost control, and revenue optimization by analyzing sales data and implementing cost-effective strategies. Menu Planning: Collaborate with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse guest preferences and dietary needs. Guest Experience: Ensure exceptional guest service by handling feedback, resolving complaints promptly, and creating memorable dining experiences. Inventory Control: Monitor procurement, storage, and stock levels of food, beverages, and supplies to minimize wastage and ensure timely replenishment. Compliance & Standards: Ensure strict adherence to international health, safety, and sanitation regulations, along with internal SOPs. Marketing & Promotions: Coordinate with marketing teams to plan promotional campaigns, special events, and upselling initiatives to drive F&B revenue. Vendor Management: Build strong relationships with suppliers and negotiate favorable terms to maintain quality and cost efficiency. Reporting & Analysis: Prepare and present regular performance reports, forecasts, and insights to senior management for strategic decision-making.