• Leading a team of 70 staff members from various functions – Bar, Kitchen, procurement, serving, and guest services in providing stellar dining experience to patrons. • Successfully conceptualized and executed 4 promotional events in the span of a single quarter leading to 15% increase in QoQ sales. • Analyzed trends to create bottle service menus that met all customer and stakeholder needs. • Implemented constant personalized feedback mechanism leading to zero escalation or complains from guests. • Maintained constant healthy communication between team members resulting in increased team satisfaction.

• I was responsible for leading a team 60 staff members ensuring a delightful dining experience for all in-house guests at the Best Western Hotel. • During the span of 6 years, I worked with my team in successfully delivering several private events, from conceptualization to execution. • Spearheaded the seasonal operational planning of the restaurant including staffing and inventory. • Have been instrumental in introducing take-away and home-delivery in partnership with food delivery service providers. • Received consistent good feedback on food and quality of service from the patrons – 4.6-star rating in TripAdvisor.

• Launched and operationalized a new KFC outlet in Mumbai-Nasik highway • Built sales forecast and schedules to reflected productivity targets. • Oversaw shift operations and cost controls for the outlet. • Developed and maintained exceptional customer service standards. • Conducted Annual Performance Reviews for Junior Management Staff and Hourly Team Members. • Actively participated in different audits like CER, CMS, TMTS of the restaurant.

• Ensured top class service to Business and First-Class passengers for 20 different airlines operating from Mumbai. • Verified beverage knowledge in a wide selection of wines, liqueurs, domestic beers and imported beers. • Prepared and maintained various daily reports, including lounge access reports. • Trusted with increased responsibility and management training throughout tenure. • Regular monitoring of FLR (Foreign Liquor Register) books in the bar.

• Have been responsible for a team of 30 server, runner, and bar tender running day to day operations of the restaurant. • Ensured no higher than a 15% beverage cost for the venue through successful cost control and menu design. • Ensure regular training & grooming of the team members about the products & services provided in the restaurant.

After completing my formal trainings and education in Hospitality Management, I worked with various renowned brands across India. During this period, my focus was around picking up varied experiences across different roles in Food and Beverage service department.