Kapil Deb

A seasoned hospitality professional with 14+ years of rich experience in Hotel & Restaurant business plan by surveying the demand, conferring with people in the community, identifying and evaluating competitors, and preparing financial, marketing and sales promotions, analysis, and estimates. Extensive experience in food & beverage operations, managing accounting, payroll preparation, purchasing, marketing, and advertising, and human resources functions, including employment (hiring/firing) and handling inventory management, food preparation, and cash management. In-depth experience in forecasting, planning, sourcing, and ordering food supplies for the outlets as well as beverages to stock the bar and fridges; Strong working knowledge of related computer software, including restaurant management software such as IDS, RMS, Micros and Aloha.

Extensive experience with latest digital marketing trends, technological advantages, and hospitality marketing; deft at ensuring the restaurant complies with nutrition and sanitation requirements and maintaining health and safety standards. Demonstrated experience in contributing to discussion between finance, procurement, and marketing teams and the F&B consultants on beverage pouring deals and brand partnerships. Adept at managing and directing the team on a daily basis to ensure the operation delivers consistent excellence, exceeding industry norms to always be ahead of the market.

Night Club Operations Manager - Radisson Blu hotel - Doha, Qatar

(2024-02)

Radisson Blu Doha is a hotel with 583 rooms & suites with 13 on site restaurants and 7 bars feature wide range of cuisines and the biggest night club in city with 1500 pax capacity.

• Following company's control procedures, controlling costs without compromising standards.
• Create an environment where "everyone sells".
• Set higher objectives than in the past, for self and the team, improving actions taken to create more sales.
• Understand the goals of the hotel and the department's role in achieving them.
• Keep the team up to date on departmental, hotel and company activities through regular communication, meetings, and memos, including special events and promotions in the restaurant.
• Carry out selection interviews and make effective recruitment decisions.
• Ensure that new recruits have all relevant information before commencing employment.
• Ensure that standards training, and assessments are carried out.
• Regularly review individual and team performance against objectives and provide feedback.
• Develop and implement department training plans to meet business needs.
• Assign projects and missions to facilitate personal development and that of the team.
• Adhere to the hotel's security and emergency policies and procedures.
• Use key monitors and financial targets to evaluate the department's performance outlet wise and make plans.
• Ensure that all team members have a complete understanding of and adhere to the hotel's rules and regulations.

Operations Head - Club Orilla (Café-Deck-Night Club) & The Cult House - Pune, Maharashtra

(2021-11 - 2024-02)

Managed premium Night Club of Pune with the audience capacity of 2000+ pax and 04 multi cuisine restaurants, banquet halls, alfresco restaurant & premium lounge.

• Won Prestigious award of Best Night Club, Best Live music from The Pune Times Mirror Fab Champs in 2022.
• Managing day to day operations. Manage staffs, prepare work schedules and assigning duties of front staffs, bar tenders, culinary staffs, PR, security & bouncers.
• Handling & sorting music, events for the multiple venues on daily basis. Reach out to artist, event companies to prepare event calendar of the Night Club. Consistently check artist's, event company's social media handle and followers and how many people commenting on their posts. If they have a strong active following this will make it more likely that some of their fans will come & the concert can be a hit one.
• Ensure compliance with all applicable laws and regulations. Ensure compliance with food handling and sanitation standards & exceptional customer service at the Club.

Unit General Manager - Impresario Entertainment & Hospitality Pvt Ltd. - Pune

(2018-01 - 2021-11)

Pan India Presence: Over 60 Restaurant & Bars in 20 Cities. Worked as a Pre-Opening General Manager and further opened 02 more venues in the city and, overall, in charge of all the venues.

• Establishing business plan by surveying the demand, conferring with people in the community, identifying and evaluating competitors; preparing financial, marketing and sales promotions, analysis, and estimates.
• Meeting the financial objectives of the outlets by developing financing, preparing strategic and annual forecasts and budgets, analysing variances, initiating corrective actions, establishing and monitoring financial controls, and developing and implementing strategies to increase average meal checks.
• Maintaining safe, secure, and healthy facility environment by establishing, following and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Food & Beverage Manager - Zaheer Khan's Hospitality Pvt. Ltd. - Pune, Maharashtra, India

(2015-02 - 2017-12)

Part of pre-opening team as a General Manager of Rhapsody's Tanzania [A Zaheer Khan's venture]. Ensured day-to-day smooth functioning of the F & B operation of the hotel with 150 keys and different individual brands in the city with 15 outlets, like Toss – Pune's Premiere Sports Lounge, Dine Fine– A multi-cuisine fine dining restaurant, Foyer– Banquet Hall, Z Café– all-day Café, Zk's home delivery & room service.

• Assisted Restaurant & Outlet Managers in standardizing operational venues, including restaurant, bar, banquet hall, coffee shop, and home delivery.
• Worked as a part of Pre-opening F & B Head in Rhapsody's, Viva Tower, Tanzania. A Premium luxury stays with dining & bar options. Total 135 Rooms, Suites & 06 F & B Venues with banquet halls.

Operations Manager - Residence Karibu Hotel - Democratic Republic of Congo, South Africa

(2013-01 - 2015-01)

Worked as Hotel Operations Manager for 140 Keys property with 01 Coffee shop, 03 Restaurants, 02 Bar, 01 Lounge, Water sports activity, 03 Banquet & Conference Halls and Room Service.

• Revenues and maintaining operating costs of the entire hotel.
• Promoting and marketing the hotel and reporting to the Director directly regarding the hotel's daily activity.
• Complying with legal and statutory norms.
• Maintaining Relationship with Local, Civil and other Governmental agencies.

Asst. Restaurant Manager & Restaurant Manager - St Laurn Hotel - Pune, India

(2011-04 - 2013-01)

A Business hotel in the heart of the city with 110 rooms, 04 restaurant & bars with 03 banquet venues.

• Interacted with different departments for executing the maintenance of all equipment in department; introduced new promotions for revenue increment and eventual profits in the assigned areas.
• Authorized store indent and cross-checked the consumption report and closing report; led and directed the workforce and imparted continuous job training to accomplish greater operational effectiveness.
• Handled succession planning of the workforce, shift management activities, appraised members' performance, and provided feedback.

F & B Executive - Sahara Aamby Valley City & Sahara Star Hotel - Mumbai, India

(2009-01 - 2011-03)

India's first planned hill city with 658 rooms, suits & villas with 15 restaurant & bars along with 18-hole golf course. Taking Care of Awadh Restaurant, Bombay Bar, Golf Academy Restaurant, Cine Corner, Board Room, Cigar Lounge, Cyber Café, Amphitheatre, and Golf Academy.

• Ensure overall cleanliness & maintenance including furniture & fixtures within the outlets, working areas and personal hygiene of staff.
• Ensure proper Guest satisfaction during Waterfall Safari, Jungle Safari in terms of service & operation.
• Ensure Guest Compliance with Service Standards according to the guidelines established by the Organization to ensure the satisfactory service offered to the Guest.

Bachelor of Hotel Management, Catering, and Tourism Technology - Hotel Management - Subhas Bose Institute of Hotel Management (2006 - 2009)