Elroy Tulkar

An experienced professional with over 25 years' experience in market leading luxury brands such as Marriott Intl, Hyatt, Hilton Conrad, Jumeriah, and Taj exotica by IHCL. Currently working with Veera Group as CEO from September 2024. Objective is to use experience and create an innovative and profitable real-estate business for ownership.

Chief Executive Officer - Veera Group - Goa, India

(2024-09)

• Reporting to Chairman and Managing director
• Driving growth for goa market
• Creating a sustainable strategies for growth
• Focus on client acquisition and retention
• Heading the hospitality division with 1 hotel operational and 3 in the pipeline with Marriott International
• Overlooking all leasing and contracts of retails spaces
• Creating strong marketing plans to position the brand
• Handling public relations for the company
• Building a corporate culture for the rapidly growing company

General Manager - Country Inn and Suites by Radisson Goa Candolim - Goa, India

(2023-11 - 2024-09)

Managing a 122 room property with 2 F&B venues and banqueting facilities for 200 guests with a team of 135 associates.

• A total of 122 room property with 2 F&B venues with a banquets 200 guest
• Total associates' strength of 135
• Managing the owner's business expectations
• Yearly financial planning, forecasting and budgets
• Managing regulatory compliance's, risk identification, audits
• Creating strong marketing plans to position the hotel in the market

Hotel Manager - Marriott India - Goa, India

(2021-09 - 2023-06)

Pre-opening and management of Fairfield by Marriott Goa India. A 169 room property with 2 F&B venues and the largest banqueting facility for 350 guests.

• Pre-opening of the hotel
• Managing the owner's business expectations
• A total of 169 room property with 2 F&B venues with the largest Banqueting facility for 350 guest
• Total associates strength of 129
• Creating strong marketing plans to position the hotel market

Task Force - Marriott India - Mumbai, Maharashtra, India

(2021-07 - 2021-09)

Three-month assignment during COVID at The St Regis, Mumbai focusing on Food and Beverage enhancement and brand standards.

• Focus on Food and Beverage enhancement
• Assist in concepts and refurbishment of F&B Venues
• Conduct brand standard audits for Food and Beverage
• Ensuring associates training and guest readiness for the venues to be successful

Task Force - Marriott India - Mumbai, Maharashtra, India

(2021-04 - 2021-05)

Two-month assignment during COVID at JW Marriott Sahar managing Bio Bubble operations with 350 rooms and F&B revenue of 1.5 crore.

• Operations of The Bio Bubble - 350 rooms and F&B total revenue of 1.5 cr
• Ensuring all Covid safety protocol are maintained
• Ensure all associates function as per the safety protocols
• Ensuring guest have comfortable and safe stay

Hotel Manager - Marriott India - Nashik, Maharashtra, India

(2020-08 - 2021-02)

Pre-opening and management of Courtyard by Marriott Nashik. A 113 room property with 4 F&B venues and the largest convention center in the city.

• Pre-opening of the hotel
• Managing the owner's business expectations
• A total of 113 room property with 4 F&B venues with the largest convention center in the city of 40,000 sqft of space
• Total associates strength of 120

Director of Operations - Marriott India - Bengaluru, India

(2018-06 - 2020-09)

Managing day to day operations of Sheraton Grand Whitefield hotel. A 360 room property with 5 F&B venues and the largest convention centre in the city.

• Managing the day to day operations of the hotel
• A total of 360 room property with 5 F&B venues with the largest convention centre in the city of 65,000 sqft of space
• Total associates strength of 457
• Yearly financial planning, forecasting and budgets

Cluster EAM Food and Beverage - Jumeriah Hotels - Dubai, U.A.E

(2017-07 - 2018-06)

• Cluster role managing 3 units of Jumeriah
• Total inventory of 550 rooms with 8 F&B venues and 7 event spaces
• 3 independent In room dining operations

Director of Food and Beverage - Hyatt International - Mumbai, India

(2016-07 - 2017-06)

Managing 8 F&B venues at Grand Hyatt Mumbai including room service for 574 rooms and banqueting operations with 1 major ballroom and 6 meeting rooms.

• 8 F & B venues (Room Service for 574 rooms and 110 apartments) including banqueting operation with one major ballroom, 6 meeting rooms
• Restaurants concepts, menu designing and Financial planning
• Recruitment of the F&B team
• F&B promotional activities

Director of Food and Beverage - Hilton Worldwide - Pune, India

(2015-07 - 2016-07)

Pre-opening director for Conrad Pune. Managing 6 F&B venues including room service for 310 rooms and banqueting operations.

• 6 F & B venues (Room Service for 310 rooms) including banqueting operation with one major ballroom, 9 meeting rooms
• Restaurants concepts, menu designing and Financial planning
• Creating and implementing the critical path for preopening
• Operating equipment selection and ordering
• Recruitment of the F&B team
• F&B promotional activities

Director of Food and Beverage - Hilton Worldwide - Dubai, U.A.E

(2012-06 - 2015-07)

Pre-opening director for Conrad Dubai. Managing 6 F&B venues with room service for 555 rooms and banqueting operations with 2 major ballrooms.

• 6 F & B venues (Room Service for 555 rooms) including banqueting operation with two major ballrooms, 14 meeting rooms
• Creating and implementing the critical path for preopening
• Recruitment strategy – we have a diverse team in F&B from over 64 nationalities
• Restaurants concepts, menu designing and Financial planning
• Winner of 4 awards for the year 2014

Assistant Director of Food and Beverage - Hyatt International - Dubai, U.A.E

(2010-04 - 2012-06)

Overseeing operation of all 14 Food and Beverage outlets at Grand Hyatt Dubai including room service for 672 rooms and banqueting operations.

• Overlooking the operation of all 14 Food and Beverage outlets (including Room Service for 672 rooms and 182 apartments)
• Overlooking the banqueting operation with two major ballrooms, 11 meeting rooms and special events
• Opening the two new Food and Beverage concepts Al Manzil & The Living Room in 2011, which got nominated as best new Bar by TimeOutDubai Nightlife awards 2012
• Responsible of the renovation of the Seafood restaurant Pepper Crab in 2011, which got voted highly recommended seafood restaurant by TimeOutDubai

Banquet Operation Manager - Hyatt International - Dubai, U.A.E

(2008-04 - 2010-04)

Directing and leading day to day banquet operations at Grand Hyatt Dubai with management of 65 staff members.

• Directing and leading the day to day banquet operations
• Management of a team of 65 staff members, including 7 Assistant Managers, 12 team-leader and waiting staff, plus casual employees
• Training and development of employees as a certified Operations Trainer
• Driving Customer Relations initiatives
• Organizing theme based events

Banquet and convention manager/Outlets manager - Hyatt International - Goa, India

(2004-04 - 2008-03)

Management of 40 associates for breakfast, lunch and dinner operations at Park Hyatt Goa.

• Management of 40 associates for breakfast, lunch and dinner operations; including 5 Assistant Managers, 7 team-leaders, restaurant hostesses and waiting staff

Assistant Restaurant Manager - IHCL - Goa, India

(2001-05 - 2004-03)

Guest relations and service standards management at Taj Exotic, Goa.

• Personally, interacting with guests to ensure that the hotel's customer base remains loyal and that service standards are met and exceeded
• Launched Sugar & Spice, the Pastry Shop