Chief Operating Officer
Princess Catering Company
Total years of experience :34 years, 3 Months
Looking after entire operations and expansion plans of this company with big catering operation and 5 outlets in Doha
Working closely with Sheikh and Managing Director for business expansion in Hospitality and Real Estate, streamlining the operation, company’s HR policies, negotiating with new franchisors, Location identification and negotiations
Responsible for development /Opening of 5 new concept restaurants as well as streamlining operations 7 operating restaurants.
General Manager
Horizon Manor Hotel, Doha
First venture of Horizon group of hotels in 4* category with sole aim of providing guests world class comforts at affordable prices in center of the fastest developing city on the corniche road opposite Qatar Islamic museum . Hotel has 162 rooms with spectacular sea view and of the west bay.
Food and Beverage Manager
The Imperial Suites Hotel, Dubai http://www.imperialsuiteshotel.com/
January 2007- January 2012
A first all suite Hotel Set in the heart of the city of Dubai, "The Imperial Suites Hotel" is within walking distance of the exciting shopping districts of Bur Dubai and In close proximity to the banking and diplomatic enclaves. The main clientele of this hotel is predominately within the leisure market but an increase in the corporate market in well under way. Dubai's top venue for Conferences and Banqueting for up to 300 persons.
Reporting to: - General Manager
Responsibilities: Imperial Suites hotel group as Food and Beverage Manager looking after F&B requirement for group 4 properties in BUR DUBAI Area, which includes 2 hotels and 2 apartment hotels Leading a team of over 120 multinational and multicultural staff within this hotel group and direct charge of a F&B budget exceeding Dhs 25 million yearly. Managing the P&L of the Department, part of the 'Executive Committee' within the hotel. Responsible for complete Food & Beverages Operations including Quality of Food & Services, Procurement of raw material, F & b Controls, organizing Theme dinners. Monitoring 15 F&B outlets in this group from Jan '07. Some are on franchisee basis and some are operational by our own staff, communicate the goals, objectives and inspire employees to achieve these goals
❖ I have worked hard to give this hotel a new identity with new branding.
❖ Initiated and coordinated various Renovation and Refurbishment of outlets, Public areas and Apartments.
❖ Implementation of new menu and best practices in service
❖ Effectively placing new measure to ensure tighter control on food and beverage cost.
❖ Implementation of new operating standards
Asst.Manager - Food and Beverage
Sahara India Commercial Corporation ltd http://www.aambyvalleycity.com/
March 2002- January 2007
This is one of the largest and most innovative company in India with diversify interest in 32 businesses in 9 industries i.e. Financial services, Real estate, Travel and Hospitality, Media and Entertainment, Infrastructure, Retail, Manufacturing, IT Services etc. and also working for Developing of First Planned Indian Hill City at Lonavla, Pune, Maharastra named Aamby Valley City. Conforming to Environmental regulations and International quality standards in Town planning and City management, India's first ever completely networked Wi-Fi City. The impressive 7* city infrastructure includes; Environmental Sustainable Development (ESD) methodology, all weather Airport, Ultra-modern Hospital with Tele-medicine & Air Ambulance facility, well-laid out 3 / 4 lane Road network, round-the-clock 3-Tier Security, International Residential School, Water Bottling plant, Power plant, just to name a few. The self-sustaining High-Tech City has all the modern features & facilities from Luxurious Residences options ranging from chic & cozy Timber Chalets to fabulously modern & customized Villas in distinct architectural styles, 18 hole Day-n-Night Championship Golf Course, landscaped Outdoors, man-made lakes & water bodies with over 25 kms of exciting waterfront, Aqua Sports & Adventure Sports facilities an extensive Lagoon complexes, to Family Entertainment Zones & Recreation hubs, Horse Riding Course, Salons, Spas and Premier Clubs. 7* city development near the commercial capital of INDIA, where Hospitality operations takes a new meaning, banqueting can be done on almost 90 places, an annual F&B turnover of over $ 2 million.
100 TIMBER CHALETS ENCLAVE (Facility and operations manager from May 05 to May 06):
Lead a team of 49 staff and 1 Tr. Manager in this 5* Development with
❖ Multicuisine round the clock restaurant with cover capacity of 144 person and large sunken pool bar
❖ Round the Clock room Service for 200 rooms
❖ Leisure Centre: Day visitors can play games, relax and recharge themselves in a 52 covers Coffee shop.
❖ Discotheque: Titanic themed Bar with Exclusive Lounge and a buffet Restaurant for100 persons.
❖ Open Air Theatre: Grand stage to host live performances and global events with the Seating capacity approximately 1000 persons in theatre style.
❖ The Summit: Classy and Modern BUSINESS CENTRE with various Conference rooms of different capacities from 45 to 212 guests.
❖ Grand View Restaurant: 72 cover restaurant overlooking lake serving multi-cuisine food
❖ Developing team, and operating all the outlets successfully
❖ Increasing food and beverage revenue through various promotions in two restaurant and Theme nights in Disco.
❖ Implementing training plan for the operations team
❖ Successfully organized month long Mrs. World -2005 beauty pageant with participant's ladies with their entourage from over 93 countries.
LAKE FRONT AREA: (Facility and operations manager from Nov. 04 to May 05)Managed the newly opened Lake front stretch with a team of 52 staff and two Tr.Managers in this 7* Development with
❖ Fisherman's Wharf: Fine dining luxurious restaurant of 1800 sq.ft. With just 42 covers, catering to a fusion of world cuisine and a open deck Bistro serving Italian food with capacity of 80-120 persons.Lagoon: One of the biggest Lagoon Complexes in India. The entry into the complex is through the invigorating water curtains, has a Sunken Bar, Specialty sea food restaurant converted into a pub in the evening catering to 48 persons, Tupper's Bar capacity 30 -50, Open deck can accommodate approx.100 persons, Food courts for 25-30 capacity. The entire beach and wave pool area can accommodate 800-1000 people for fun-filled parties.Banaras Ghat: Varanasi styled Ghat as amphitheatre with 600 capacities, various Food stalls, performing platform in the Centre of Ghat kund.Artisan's Village: Serving veg. Indian savories for 100 people, Display area for Handicrafts, Artisan's Workshops, Pet shop, Library, Sandwich bar and Wine shop.Chiong Tak (Naga Village): This exclusive area concept is based on Nagaland tribes. The Chiong Tak means "Fine Dining"& is attributed to all known 18 tribes of Nagas with morang each of 225 sq.ft. 8 - 10 covers with large open space for live performances and earthen live cooking for up to 300 persons.Camp Fire Point: Serving lavish Buffet Lunch/ Dinner for the guests for about 50 - 60 Guests with the campfire theme with a great lake view.Pirate Boat: Built as the 60 ft. replica of the 18th century French Pirate Sailor "Bombarda" indigenously built at Aamby Valley caters up to 40 persons on the upper deck and 30 people on the lower deck serving light snacks with buffet.
TOWN PLAZA: ( Asst. Facility and Operations Manager March 02 - Nov. 04)
Involved in this vast area development and setting up various outlets, procuring SOES's for the hospitality operations, coordinating closely with engineers, architects and suppliers for timely completion of the project.
Grand View Restaurant: 72 cover restaurant overlooking lake serving multi-cuisine food for over 3000 guests per week for property investors, international consultants, Govt. Officials and VIP's and show case area for all the hospitality functions for guests. Managing with just 26 staff.
P&O Cruises: Head Sommelier / Head Wine Steward (1998- 2002) . This London (UK) based cruising company with more than 150 years of experience, operates cruise ships for UK and USA market carrying 700-2500 passengers for three days cruising to round the world cruising with varied choice of destinations.
Responsibilities: ❖ Complete wine bar operation on board serving 700-2500 passengers.
❖ Planning all the function related to Wine sale on board
❖ Always Over achieved sales targets and guest Satisfaction
❖ Organizing daily, weekly and monthly routine of the staff
❖ Planned and organized Training session for staff.
❖ Bi-Weekly Wine promotion lectures and Wine tasting to 200-300 passengers (Once Every Cruise)
❖ Daily Liaising with Purser, Deputy Purser Food &Beverage, Accommodation Officer and Tours Manager.
❖ Created wine menus pairing food with the help of Executive Chef for the all cruise dinner.
❖ Monitoring ship board wine stock with stores manager and advising ordering level accordingly
Sommelier /Wine steward/ Bar steward (1994-98): Worked in various bars on the ship to gain valuable experience and always got excellent comment of the service provided, sales skills and positive mannerism.
Welcomgroup Maurya Sheraton Hotel and Towers, New Delhi, (1991-94) India a ITC (Hotel Division) -ITT Sheraton's flagship hotel in India boosts the reputation of being The finest hotel in the Capital City where lot of presidents have stayed over the years. I was working in the most famous bar in the country for a period of two and half years. I was responsible for a section and the guest drink requirement in that section. We were also responsible for the hotel's main service bar that supplies drinks to Coffee shop, Room service, Tower's Lounges and Banquets.
TAJ Group's JAI MAHAL PALACE HOTEL, JAIPUR, (1990-1991) The largest hotel chain in INDIA,
I got selected for this hotel chain During campus interview for my basic training in Room service, Coffee shop, bar, banquets and subsequently worked there for another 6 months before moving on to nation capitol's best hotel.
❖ Master of Business Administration (Hospitality and Tourism), June, 2009
❖ NVQ Management Level 3 from institute of Management, Southampton City College (UK) 2001
❖ Basic Food Hygiene Certificate course from CIEH (UK) in April 1999.
❖ Higher Certificate in Wine Tasting: Wine & Spirit Education Trust, LONDON (UK) in June 1997.
❖ Basic Certificate in Wine Tasting: Wine & Spirit Education Trust, LONDON (UK) in April 1995.
❖ Graduation from Osmania University, Hyderabad, 1993
❖ Institute of Hotel Management, applied nutrition and catering technology, Jaipur, INDIA in 1990
❖ Maheshwari Higher Secondary School, Jaipur, 1982-84