Mukesh Kumar

With over 13 years of experience in the hospitality industry and a Hotel Management degree from IHM Srinagar, I am a results-driven General Manager with a proven track record in team leadership, revenue growth, and strategic initiative implementation.

My career began at Radisson Blu Paschim Vihar, where I advanced from Assistant Steward to Steward and earned a WSET Level 2 wine certification, working as a sommelier with Wi-not Beverage Solution Provider at prestigious properties such as Taj Falaknuma Palace, Hyderabad, The Lalit New Delhi, and The Lalit Grand Palace Srinagar.

In 2014, I joined The Wine Company in Gurgaon as Restaurant Manager cum Sommelier, where I successfully boosted wine sales through tastings and events, eventually being promoted to Senior Restaurant Manager. At Sula Vineyards in Nashik, I served as Assistant Food and Beverage Manager, at The Source by Sula, overseeing all operations, managing budgets, and leading recruitment and training efforts.

Currently, as General Manager at The Rome Lane The Courtyard House in Mussoorie, I have successfully led the pre-opening phase, established key operational teams, developed vendor relationships, and implemented effective store management and reporting systems. I am committed to maintaining the company's reputation and driving its continued success and growth.

General Manager 

May,2023 – till now (1 year, 2 Months in current job)

Romeo Lane The Courtyard House, Mussoorie 

• Joined as General Manager in May 2023 in preopening stage where I am at the helm of entire property and operations and establish the team of all departments, developed relations with vendors & implemented store management system.
• Improved the room sales by employing yield management techniques and managing offline and online travel agents.
• I analyze sales figure and flash report of the hotel & take actions accordingly.
• By analyzing sales data and compare that with the same day of last week, month and year help to figure out the key area where we need to focus on and actions are taken accordingly.
• By monitoring the flash report, I get to know more about the inventory, POS and maintenance needed. This a great tool to be quick on the followship of Hotel’s SOPs.
• I Improve efficiency and increase while managing overall operations. 
• By identifying Key Areas and establishing clear Key Performance Indicators to measure the progress accurately 
• By managing all three cost components (Customer acquisition, cost of goods sale and operating cost) to improve the profitability.
• I plan marketing campaign and event Calendar for the entire year.
  • By getting an effective marketing website.
  • By an engaging social media presence of the hotel.
  • By a proactive hotel reputation management.
• I plan budget, set targets and manage key accounts 
• By planning budgets, I have an effective control on the property’s expenditures and product’s quality control.
• By setting targets and delegates the responsibilities are the best to get the motivation to achieve and to have a sense of celebration on accomplishments.
• I manage all the below listed operational activities.
• Recruiting, training and supervising staff.
• Dealing with customers’ complaints.
• Making sure the hotel meets health safety and security regulations & licensing laws.
• Making sure that hotel all the quality standards.

April,2018 – May 2023 (5 Years)

The Source at Sula

Sula Vineyards Ltd, Nasik

15th April 2018 – Joined as Assistant Food & Beverage Manager

1st April 2020 – Promoted as Food & Beverage Manager

• Joined as Assistant Food & Beverage Manager in 2018 at The Source at Sula, Nasik where I managed all the Food and Beverage operations and promoted to Food & Beverage Manager in just two years.
• Managing and monitoring day to day operations along with recruiting, training& supervising staff.
• Maintaining guest service and F&B Standards to meet the market needs and guest expectations.
• Managing wine tastings, winery tours and VIP tastings to drive the beverage sales growth.
• Leading and motivating the team, ensure quality service, control costs and maintain cleanliness and safety standards.
• Planning and controlling outlet schedule and event schedule
• Implementing a daily, weekly and monthly checklist for all the outlet’s promotional activities and ensuring proper follow up.
• Ensure an effective duty roster is made by the captain in accordance to volume of business.
• Managing the procurements of all beverages and supplies.
• Implementing beverages, food, wine list and special promotions with proper cost calculations.
• Handling guests’ enquiries & complaints to provide them an appropriate solution.

Restaurant Manager cum Sommelier April 2014 – March 2018 (4 Years)

9th April 2014 – Joined as Restaurant Manager cum Sommelier

1st April 2016 – Promoted as Senior Restaurant Manager

• Joined as Restaurant Manager cum sommelier and used to perform for beverage part majorly, promoted as Senior Restaurant Manager later in 2016 and managed the premises for two years until 2018.
• I used to sell 100 bottles of wines everyday just by convincing the guests with my recommendation.
• Used to do wine tastings sessions, wine dinners and wine flights for guests on chargeable basis.
• Keeping an eye and control on stock and strategically liquidate the dead stock.
• Used to handle inventory and make indent for entire liquor to keep the beverage list up to date.
• I was responsible for making the wine list look attractive and was responsible for wine training module.
• Liaison with all the department and members was my utmost priority.

Wine Sommelier

Wi- Not Beverage Solution Pvt Ltd, New Delhi

1st September 2012 - Stationed at The Lalit New Delhi

21st April 2013 – Transferred to The Lalit Grand Palace Srinagar 1ST November 2013 – Stationed at Taj Falaknuma, Hyderabad

• Performed as a sommelier on floor at the prestigious palace properties of the country's’ - Taj Falaknuma Palace, Hyderabad, The LaLit Grand Palace Srinagar, The LaLit New Delhi(Under the association of Wi- Not) & Improved wine and spirit sales by 65%, 85% and 40% respectively
• Worked on wine & beverage list and procurement of inventory.
• Introduced wine-based cocktails to control the spoilage while enhancing the sale.
• Managed events with in property like wine dinners, wine appreciation session and wine flights to drive the sales growth.

Steward

Radisson Blu Paschim Vihar, New Delhi

1st April 2012 - Promoted as a Steward

• I joined as a pre-opening team member and I worked in Level -2 (Multi cuisine restaurant)
• Worked as a steward behind the Bar Counter in ORO Bar and as an order taker In Room Dining.
• Performed as the pre-opening team member for award winning multi-cuisine restaurant Level- 2

Industrial Training

• I have completed my industrial training from Cidade De Goa resort in all four major departments.
• This is the very first place where I started my leaning about various jobs and responsibility in all the departments of a hotel.
• I spent my 3 out of 6 months in Food and beverage Service department and I worked very hard in Larang-A Multi cuisine restaurant and all the work from clearance to wiping, taking orders to serving it well I learnt it form this very first place.

A Hotel Management Graduate from Institute of Hotel Management, Srinagar, Jammu and Kashmir and Wine and Spirit Education Trust Level 2 Award certified Sommelier.