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.
