Nakul Pradhan

Hospitality professional with nearly 4 years of experience in hospitality and facility management across India and the USA, with an emphasis on food and beverage service, banquet operations, and guest satisfaction. Proficient in front-of-house and back-of-house responsibilities, managing customer orders, processing payments, and maintaining cleanliness standards. Adept in team supervision, food & beverage stock management, and guest communication.

Exhibits a calm demeanor and is dependable in fast-paced environments; well-developed team leadership skills and demonstrates a passion for delivering quality service and a safe, pleasant guest experience.

Operations Executive at Skyland Facility Management (2025-01 – Present)

• Oversee and streamline daily business operations to improve efficiency.
• Develop and implement process improvements to optimize workflow.
• Monitor operational performance and suggest improvements.

Restaurant Attendant at Marriott & Residence Inn OSU (2023-11 – 2024-11)

• Attended to large number of guests per day with consistent service quality across breakfast and evening shifts.
• Oversaw drink preparation, including cocktails/mocktails, maintained inventory for the bar, and coordinated reordering cycles monthly.
• Verified and processed bills accurately, ascertained proper closure of cheques, and resolved guest queries with courtesy.
• Maintained cleanliness standards in the dining and back-service areas by adhering to US hospitality guidelines.

F&B Trainee / Manager at Hotel Sangam (2021-09 – 2023-10)

• Promoted from Trainee to Manager within a short time based on performance and customer feedback.
• Executed banquet service and restaurant duties for events hosting large number of guests.
• Managed daily inventory and monthly stock indent with minimal waste and performed accurate stock forecasting.
• Trained junior staff on guest handling and standard service practices.

Banquet Intern at Hotel J.W. Marriott (2021-03 – 2021-04)

• Helped the banquet team in event setups and guest service, and assisted in organising events for several attendees.
• Prepared drinks, maintained bar cleanliness, and restocked supplies before each event.
• Coordinated with kitchen staff for timely delivery of breakfast, lunch, and dinner services.

Bachelor of Science in Hospitality Management – International Institute of Hotel Management (2019 – 2022)

Bachelors in Tourism Studies – Indira Gandhi National Open University (2019 – 2022)

Diploma in Hospitality & Catering Management – Yashwantrao Chavan Maharashtra University (2019 – 2021)