Phani Reddy

Hospitality Operations & F&B leader with 13+ years of progressive experience across luxury hotels, resorts, clubs and high-volume dining environments. Experienced in leading multi-functional teams, optimizing F&B operations, driving revenue, controlling costs, strengthening guest experience and maintaining regulatory compliance. Demonstrated success in revenue-generating initiatives, inventory optimization, team development, operational transformation and service excellence.

General Manager – Pre-Opening Team - The Vibe Club & Kitchen - Rajahmundry

(2026-04)

• Overall responsibility for club and kitchen operations, service standards, guest experience, team performance, inventory, and daily venue efficiency.
• Lead front-of-house and food & beverage teams, ensuring smooth coordination between kitchen, bar, service, and management functions.
• Drive sales through effective promotions, guest engagement, service quality, and operational planning.
• Monitor stock, wastage, cash handling, compliance, hygiene, and operational controls to support profitability.
• Handle guest feedback and escalations while maintaining high hospitality standards.
• Train, coach, and motivate team members to improve service consistency and customer satisfaction.

Operations Manager – Pre-Opening Team - Brunit - Vijayawada

(2024-07 - 2025-08)

• Oversee end-to-end hospitality operations, managing service workflows and optimizing venue efficiency.
• Developed and implemented successful bar promotions to generate increased revenues and attract customers.
• Collaborated with the marketing team to develop a brew brochure, increasing customer engagement by 20%.
• Trained staff in brew knowledge and service, leading to a 15% performance improvement across customer ratings.
• Managed daily operations, ensuring a seamless guest experience and maintaining a 95% approval rating.

Assistant F&B Manager – Pre-Opening Team - GRT Hotels and Resorts - Vijayawada

(2023-11 - 2024-07)

• Led front-of-house operational strategy, driving guest satisfaction and generating repeat business.
• Orchestrated food service for events of up to 500 guests, consistently delivering high-quality dining experiences.
• Pioneered a farm-to-table initiative that strengthened community relations and enriched menu offerings.
• Navigated a major F&B system upgrade with zero downtime, ensuring a seamless transition to MICROS Symphony POS.
• Cultivated partnerships with local suppliers, reducing costs by 15% while maintaining high-quality standards.

Bar Manager - Hyatt Place - Hyderabad

(2021-09 - 2023-10)

• Supported the Bar Manager with scheduling, inventory, and training of new hires.
• Coordinated with local breweries for special events, driving a 15% increase in foot traffic.
• Managed POS systems and cash deposits, accurately balancing sales records.
• Optimized inventory management, cutting waste by 15% and maintaining par levels for high-demand items.
• Developed a comprehensive training program, reducing staff turnover by 30%.

Asst Bar Manager - Tiki Shack Rooftop Bar - Hyderabad

(2020-05 - 2021-08)

• Served beverages in a high-volume service environment, ensuring accuracy and customer satisfaction.
• Maintained cleanliness and organization of the bar in compliance with health regulations.
• Mentored new team members and contributed to improved team morale.

Team Lead – Bar - Radisson - Hyderabad

(2018-06 - 2020-04)

• Supervised bar staff, oversaw nightly reconciliations, and led targeted guest complaint resolutions.
• Conducted regular safety briefs and ensured staff alignment with corporate service benchmarks.

Bar Supervisor - Daspalla Hotels - Hyderabad

(2016-02 - 2018-05)

• Supervised a team of 8, enhancing service delivery and increasing customer engagement by 15%.
• Created a monthly performance review process, helping team members improve skills and surpass sales targets by 10% each month.
• Implemented a new inventory system, leading to a 20% drop in over-ordering and reduced stock losses.
• Led team meetings to communicate goals and strategies, fostering a motivated and goal-oriented team environment.

Bartender - The Gateway Hotel (Taj Group) - Vijayawada

(2014-10 - 2016-01)

• Crafted premium cocktails, managed bar set-ups, and optimized storage tracking to minimize variance.

Bar Intern - The Savera Hotel - Chennai

(2013-04 - 2014-08)

• Provided foundational front-line guest engagement, establishing warm, professional environments.

Bachelor of Hotel Management & Catering Technology (BHM&CT) - Siddhartha Institute of Hotel Management, Vijayawada (2013)

Board of Intermediate Education - Sri Vidhya Junior College (2010)