Anup Kewat

Effective hotel manager with over 14 years of experience in the hospitality industry. Excellence in problem solving and ensuring seamless daily operations, improving customer satisfaction and driving revenue of the organization through extraordinary sales strategies. Consistently rewarded for success in planning and operational improvements.

Experience in policy development and staff management procedures positively impacting overall morale and productivity. Successful at keeping employees focused on performing well with hands-on management of day-to-day activities and special projects.

General Manager (GM) at Hotel Aashiyana (2025-01 – Present)

• Spearheaded a comprehensive operational restructuring that streamlined processes, reduced costs by 15%, and enhanced customer satisfaction by 20%.
• Managed a team of 100+ employees, fostering a high-performance culture that exceeded revenue targets by 12% each quarter.
• Developed and implemented a strategic business plan that increased market share by 18% within the first year of execution.
• Led a major acquisition that expanded the companys geographic reach and diversified its product portfolio, resulting in a 25% revenue growth.
• Successfully negotiated and executed key partnerships with industry leaders, strengthening the companys competitive advantage.
• Implemented a data-driven approach to decision making, leading to a 10% improvement in operational efficiency.
• Established and maintained strong relationships with key stakeholders, including customers, suppliers, and investors.
• Developed and implemented innovative marketing campaigns that generated a 20% increase in brand awareness and lead conversion.

Hotel Manager at Hotel The Raso (2019-02 – 2025-01)

• Managed multi cuisine restaurant, bar, banqueting and events.
• Pre-Opened department "sky fall" as in command.
• Highly motivated team leader with strong communication and people skills.
• Resourceful at developing procedures, service standard, operational policies and operating guidelines.
• Proficient in managing daily, monthly, periodical budgeting, forecasting, executive financial summary, marketing plan, menu planning and inventory management.
• Identified and resolved process issues to encourage smoother procedures, more efficient workflow and overall business growth
• Evaluated quality problems and performed to identify and resolve issues
• Initiated outbound administrative requests by phone and in writing to accomplish.

Operational Manager at Hotel The Amigoes (2018-08 – 2019-02)

• Successfully managed multiple projects concurrently, ensuring timely delivery and adherence to quality standards.
• Created a positive and inclusive work environment that fostered employee growth and retention.
• Developed and implemented training programs to upskill employees and prepare them for future roles.
• Established clear and concise communication channels to keep employees informed and engaged.
• Managed employee benefits and compensation packages to attract and retain top talent.
• Monitored industry trends and competitive dynamics to stay abreast of best practices and identify growth opportunities.
• Collaborated with legal and compliance teams to ensure adherence to regulatory requirements.
• Managed financial operations, including budgeting, forecasting, and cost control.
• Developed and implemented performance metrics to track progress and identify areas for improvement.
• Identified and resolved process issues to encourage smoother procedures, more efficient workflow and overall business growth
• Evaluated quality problems and performed to identify and resolve issues
• Initiated outbound administrative requests by phone and in writing to accomplish.

Assistant Food And Beverage Manager at Hotel Silver Oak (2018-02 – 2018-08)

Executive at Marriott (2014-01 – 2018-01)

• Handling restaurant / events / bar / banqueting.
• Pre_ Opening the hotel.
• Managing 104 covers restaurant- momo cafe'.
• 106 key room service
• 56 covers bar - bar 36.
• 21000 sq.ft of event space.
• Outlet Incharge( third in command).
• Manage and archive quality documentation and participate in internal and external quality audits
• Resolved conflicts and negotiated agreements between parties in order to reach win-win solutions to disagreements and clarify misunderstandings
• Developed, updated and maintained database of existing and potential customers in Software
• Tracked customer shipment requirements to improve customer satisfaction while increasing service efficiencies
• Developed and executed plans to monitor standard process adherence

Food And Beverage Associates at Raddisson Blue Noida (2011-08 – 2014-01)

• Outlet Incharge( third in command).
• Associate of the year 2015.
• Passed the brand standard audit wit 96% for the department.
• Rank 1st in " best hotel category" in the trip advisor.
• "Most preferred cafe' chain of the year 2012" awarded by franchise india.
• Highest successful ratio in planning and organizing food and beverage promotion.
• Continuous focus on training and developing peers as a "department trainer".
• Highest profit index in food festivals conducted.
• Amongst highest guest satisfaction score in asia pacific.

BBA in Hotel Management – Scott Hotel Management (2009-01)