Delhi, India
An astute professional with more than 19 years of experience in Food & Beverage operations. Currently heading the Food & Beverage Department at Radisson Blu, Bengaluru. Experienced F&B person with a passion for quality service and customer satisfaction. Proven track record of managing daily operations, training staff, and ensuring compliance with health, safety, and hygiene standards.
Lead F&B operations for a 167-room upscale hotel with one all day dinning, one speciality restaurant, 24hrs. in room dinning, a bar, a tea & wine lounge and 14,500 sq. ft. of banquet and conference space. Manage a team of 55 staff including restaurant managers, banquet manager, assistant marketing manager, hygiene supervisor, captains and associates. Oversaw the planning and execution of corporate events, weddings, and large-scale conferences with capacities up to 500 guests. • Oversaw the planning and execution of corporate events, weddings, and large-scale conferences with capacities up to 500 guests. Implemented inventory and procurement systems, reducing F&B costs. Collaborated with Executive Chef on food promotion, pop-ups, seasonal menu updates. Maintained hygiene and safety compliance, passing internal and external audits with excellence. Introduced guest satisfaction initiatives that improved overall F&B guest feedback scores and hotel GRI. Trained and coached a sales force of the team in order to achieve the rating and revenue target, environment awareness, safety and security. Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Lead F&B operations for 76 room properties having 2 restaurants, a bar, 24hrs. in room dining and 5200 sq. ft. of banquet and conference space. Handling a team of 52 members, which include production, kitchen stewarding and service. Directed, managed and hands-on the management, operation and administration of F&B department. Maintained a food cost percentage below 25% with the help of Executive Sous Chef by identifying and eliminating inventory issues including excess ordering, rising shrinkage, and poor storage. Managed and grew food and beverage department profitability by 3% vs. budget. Collaborated with Executive Sous Chef to create and refresh the menus in all F&B outlets.
Responsible for overall operations of the Food & Beverage Department. Controlling food/beverage cost, inventory control, P&L account of the department. Preparing yearly budget, daily & monthly reports & implementing cost saving methods. Resolved customer complaints involving food or beverage quality and service. Responded to customer complaints, addressing concerns and distress with amicable interactions. Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.