FOOD AND BEVERAGE HEAD
DELLA RESORT AND SPA
مجموع سنوات الخبرة :36 years, 7 أشهر
Currently I am heading F&B department in Della Resorts and Spa, 298 Luxury Resort Rooms | Signature Villas |
India’s largest extreme Adventure Park | 8 Restaurants & Bars | 7 indoor Banquets | Ballroom | 5 outdoor Banquet Lawns. F&B REVENUE GENERATED : 9 CRORES / MONTH
Developing strategies and amending SOP for better guest experience and revenue
Working on projects to open a new night Club and to turn our F&B outlets in the most iconic entertainment hub in India
Continuously evaluate and improve operational processes and systems to increase efficiency and effectiveness.
Communicate effectively with employees, shareholders, and other stakeholders to ensure alignment and transparency
Foster a culture of innovation, collaboration, and accountability throughout the organization
Manage financial performance and budgeting to ensure profitability and growth Ensure compliance with legal and regulatory requirements
Monitor and analyze industry trends and competitive landscape to identify opportunities and threats
Develop and implement strategic plans and initiatives to achieve company goals and objectives Foster a culture of innovation, collaboration, and continuous improvement
Provide vision and direction to the executive team and ensure alignment with company goals and objectives
Continuously evaluate and improve operational processes and systems to increase efficiencyand effectiveness. Communicate effectively with employees, shareholders, and other stakeholders to ensurealignment and transparency Foster a culture of innovation, collaboration, and accountability throughout the organization Manage financial performance and budgeting to ensure profitability and growth Ensure compliance with legal and regulatory requirements Monitor and analyze industry trends and competitive landscape to identify opportunities and threats Develop and implement strategic plans and initiatives to achieve company goals and objectives Foster a culture of innovation, collaboration, and continuous improvement Provide vision and direction to the executive team and ensure alignment with company goals and objectives
Masala - A pinch of spice.
Serves some of the most exotic flavors of India in Pune .
Masala offers an exquisite menu of Indian dishes slow cooked in traditional style and delivered.
Develop and implement marketing and advertising campaigns to promote the business and attract new customers Create and manage budgets, financial reports, and other financial documents Ensure compliance with legal and regulatory requirements, including tax and labor laws Monitor and analyze market trends and competition to identify opportunities for growth and improvement Establish and maintain relationships with clients, vendors, and other stakeholders Manage and oversee all aspects of the business, including operations, finances, and personnel Develop and implement business strategies and plans to achieve company goals and objectives Maintain and update company policies and procedures to ensure efficient and effective operations Develop and implement standard operating procedures and best practices for food and beverage operations. Create and manage budgets, financial reports, and cost control measures Conduct market research and analyze industry trends to identify new opportunities Conduct regular performance evaluations and provide feedback to employees Develop and implement marketing and advertising campaigns to promote the business and attract new customers Monitor and analyze market trends and competition to identify opportunities for growth and improvement
Stay up-to-date with industry trends Monitor and analyze sales and financial reports to identify trends and opportunities for improvement Develop and implement strategies to increase revenue and profitability, such as promotions, special events, and cost-saving measures Manage and train a team of servers, bartenders, and kitchen staff to provide excellent customer service and efficient operations Collaborate with other departments, such as marketing and finance, to coordinate efforts and achieve business goals Oversee all aspects of food and beverage operations, including menu planning, ordering, inventory management, and staff scheduling
Ensure compliance with health and safety regulations and maintain high standards of cleanliness and sanitation
Joined Golkonda resorts & spa in Hyderabad as
Food and beverage manager
Responsible for the day-to-day operations of 6 restaurants and bars and our 6 meeting and conferences facilities (including two ballrooms).
Devise the overall business strategy & strategic direction of all food and beverage outlets & events.
Oversee more than 60000 square feet of banquets, product launches, weddings, conferences & outdoor events for up to 2000 guests.
Launched new brunches concept in our All-day Dinning restaurants.
Supervise, train and mentor and coach 60 colleagues.
Conducted training & organized educational wine and service classes for all F&B employees.
Key Achievements
Exceeded F&B budget by 22%
Reduced casual expense in the division by 25% by introducing a Pre-P&L for each function.
Improved guest satisfaction score in the division by introducing structured training based on a mix of practical and theory initiatives controlled by daily audits in all outlets.
Developed and implemented an innovative marketing strategy for our signature restaurants” MIST”, and “VETRO”.
Reopened the most popular signature restaurant “MINAR” (Indian restaurant termed as fifth Minar of Hyderabad).
Reduced total F&B costs by 7% through menu engineering and instituting new inventory control.
Food and beverage manager
➢ 1000 nights Resort
➢ Urbano bistro restaurants.
Responsible for the overall administration and operation of the Food and Beverage Division to maximize profits, ensure quality standards, maintain staff performance, ensure customer satisfaction and brand development.
Devising the overall business strategy & strategic direction of the new property and implementing these.
Work in partnership with marketing to develop and deliver on social media trends and customer centrics.
Supervise, train, mentor and coach 45 colleagues across all our outlets.
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Key Achievements
Exceeded financial results in my first-year revenue by 20%. Strong
Profitability is reached through a stronger control of cost and sales
Opened a new Bistro restaurant. Designed a completely new innovative food and drinks menu based on market survey and local choices.
Hosted French president in Resort.
Monitor and analyze sales and financial reports to identify areas for improvement Develop and implement strategies to increase revenue and profitability, such as promotions and special events Ensure compliance with health and safety regulations, as well as food and beverage service standards Hire, train, and supervise staff members, including servers, bartenders, and kitchen staff Oversee all aspects of food and beverage operations, including menu planning, ordering, inventory management, and budgeting
Monitor customer satisfaction and address any issues or concerns. Create and maintain budgets and financial reports Plan and execute events and catering services Collaborate with other departments to ensure seamless operations Hire, train, and supervise staff members Develop and implement strategies to increase revenue and profitability Oversee daily operations of food and beverage department Manage inventory and ordering of supplies and equipment
Hands on management of every F&B aspect of the hotel, including a Lobby Lounge, a cocktail bar, a 135 covers restaurant (A la carte and buffet), Six Banqueting and conference rooms, minibar, and room service
Implementing special events and romantic dinner promotions
Financial forecasting, budgeting, rosters, cost control, pricing, training staff
Designed innovative food menus and drink lists
With my arrival in the hotel, the guest satisfaction has increased by 50%
and the restaurant exceeded financial targets
Achieved 96% on a mystery shopper. Received appreciation award from IHG for dining Rewards
Increased the lunch capture ratio from 24% to 56%. By increasing the capture ratio on theme night, average check showed an increase as well.
Assisting Director of F&B
• Coordinating and monitoring operations of all Food & Beverage outlets.
• Created SOP and F&B standards for -
Coffee break themes for Banqueting to boost sales
Recreated Minibar standards
Set Amenity standards for rooms and F&B
Created SOP for food and beverage service in all restaurants and bars
• Meeting and exceeding monthly budget by enhancing up-selling using tools such as weekly Sale Mix and monthly P&L Analyses.
• Controlling wage and operational costs.
• Screening and hiring F&B candidates.
• Forecasting next year´s outlet´s budgets.
• Creation of F&B marketing plans and execution.
• On the job and classroom style training on product knowledge, sequence of service, guest´s interaction and up-selling techniques.
• Planning and executing F&B events such as weddings, Guest´ Chef Dinners, themed buffets, Pool parties and dinners, wine paired dinners with guest sommeliers and wine degustation.
• Responsible for the creation of the hotel´s wine menu.
• Dealing with all beverage suppliers. Moreover, responsible for maximizing supplier´s resources by obtaining best prices, sponsorship, organizing Guest Sommelier diners, outsourced training, textbook and audiovisual materials for in-house training, up-selling incentive programs and diverse beverage equipment.
• Developing a new Italian restaurant and bar concept in one of the existing bars. Moreover, responsible for designing the menu, buying the equipment and training the team on the sequence of service and product knowledge.
• Assisting outlet managers and supervisors by providing support in the form of scheduling, buying equipment, effective communication, knowledge, reducing costs and up-selling techniques, developing sequence of service, menu engineering, monitoring and assisting outlets operations, Sales Mix analysis, handling guest´s complains and recovery, guest interaction, Guest Comments analysis and Market Mix analysis. Moreover, all duties stated above together with an approachable and supportive personality enable me to attain one of my main responsibilities, motivate the team and help them to reach maximum individual and group performances.
Worked in Jumeirah and Meydan group of hotels
Joined Jumeirah Bab Al Shams Oct’06 with, Dubai as Outlet Manager and selected to open Meydan beach as F&B in charge.
Currently taking care of hotels F&B operation on day to day basis.
Joined Jumeirah Group for opening their first Indian specialty restaurant in Dubai.
Working on standardizing a general Sop for F&B Service Meydan group.
Developing, implementing and monitoring Marketing plan for F&B.
Making budgets for entire F&B for next year.
Making CAPEX for entire F&B for next year.
Managing all big banqueting (operations).
Conducting interviews to full fill the required positions in F&B.
Responsible of conducting and monitoring training plan for F&B dept.
Help create and managing budgets and financial reports. Help create and implementing menus and specials Handle customer complaints and resolve issues in a timely manner Maintain cleanliness and organization of the restaurant and kitchen areas Help develop and implementing marketing strategies to increase sales Train and supervise staff members to provide exceptional service Monitor inventory levels and order supplies as needed Ensure high levels of customer satisfaction through excellent service Help manage all aspects of the food and beverage operations
Joined Jumeirah Bab Al Shams Oct’06 with, Dubai as Outlet Manager and selected to open Meydan beach as F&B in charge.
Currently taking care of hotels F&B operation on day to day basis.
Joined Jumeirah Group for opening their first Indian specialty restaurant in Dubai.
Working on standardizing a general Sop for F&B Service Meydan group.
Developing, implementing and monitoring Marketing plan for F&B.
Making budgets for entire F&B for next year.
Making CAPEX for entire F&B for next year.
Managing all big banqueting (operations).
Conducting interviews to full fill the required positions in F&B.
Responsible of conducting and monitoring training plan for F&B dept.
Significant Contributions:
Received certificate of Excellence for the year of 2011 from Trip Advisor.
Able to collect a database of more than 6000 guests for F&B.
Developed and implemented F&B marketing plan for current and next year
Organizing staffing for upcoming functions in Bab Al Shams and Meydan grand stand.
Served as F&B Operations In - Charge for DIFS closing ceremony for 6000 Pax in Events Arena.
Worked as F&B Operation In - Charge for 1000 Pax Costa Cruise Five course sit down dinner at Port Rashid.
Significantly organized a function of Six thousand guests in Event arena for Meydan Group in March 2009.
Efficiently helped organizing chain the Rotisseurs dinner at Al Hadeerah Restaurant.
Holds the credit of organizing and handling the Royal Majlis during all Meydan Races (2009, 2010 & 2011).
Supervised F&B outlets during the process of HACCP certification.
Develop and maintain a positive work environment that fosters teamwork and employee engagement Conduct regular performance evaluations of staff and provide feedback for improvement Train and mentor staff on product knowledge, sales techniques, and customer service skills Ensure compliance with company policies and procedures, as well as health and safety regulations Monitor and analyze sales data to identify trends and adjust strategies accordingly Develop and implement sales strategies to increase revenue and profitability Oversee daily operations of the outlet, including managing staff, inventory, and customer service
Supervising the smooth operations and achieving of organizational goals for the outlets mentioned below:
Brix (Italian Restaurant)
Grand Café (Coffee Shop).
Enoki (Japanese Restaurant).
Caraway (Indian Restaurant)
Whiskey Bar (Specialty Bar)
Cascades (Lobby Lounge)
Aqua (Pool Side Restaurant)
Banquets (Biggest Pillar less Ball Room with Seven Conference and Meeting Rooms)
Room Service (24 Hours)
Significant Contributions:
Efficiently organized Black tie dinner for 350 Pax
Reopened whiskey bar with the finest collection of single malt whiskeys.
Generated SOP for F&B Service.
Organized Wine and beverages trainings in support with Suppliers for Staff
Developed and implemented F&B marketing plan for current and next year.
Maintain a positive and professional image for the food and beverage department. Assist in financial management, including budgeting and cost control Monitor and maintain quality control of food and beverage products Assist in menu planning and development Manage inventory and ordering of supplies and equipment Supervise and train staff members in all aspects of food and beverage service
OUTLET MANAGER
for Pre Opening
Responsible for Soma (award winning Indian specialty restaurant) as well as Lobby Bar (largest wine cellar holding 400 Bottles).
Conducting on and off job training.
Implementing innovative ideas and liaise with the kitchen on daily operations and quality control.
Implementing policies & procedures lay by the company to achieve the highest level of guest satisfaction.
Conducting regular promotions in outlets. Interacting with suppliers and customers for more guest satisfaction.
Building excellent contacts in the local market to help gain business.
Adhering to the established operating expenses and that all cost are controlled.
Liaising with Sales and Marketing team for different customer recognition programs and increasing client base by making informal sales visits to various corporate head quarters.
Designing the menu, concept, policies, filing formats, and all pre-opening material.
Providing effective cost control measures and techniques for the outlet.
Significant Contributions:
Soma was awarded the best Indian Restaurant in South Asia.
Manage cash handling and ensure accurate accounting of all transactions Handle customer complaints and resolve issues in a timely and professional manner Maintain cleanliness and organization of the bar area Develop and implement new drink menus and specials Monitor inventory levels and place orders as needed Ensure that the bar is fully stocked with all necessary supplies and ingredients Train new team members on company policies, procedures, and customer service standards Supervise and manage a team of bartenders and barbacks
The Fundamentals of Revenue Management
Leadership - Great Leaders, Great Team, Great Results, By FRANKLIN COVEY
: Graduated in Hotel management