General Manager - Omega Hotel - Muzzaffarnagar
(2025-06)
Overall Management and operations of the hotel.
- Oversaw daily operations, including financial management, marketing, and customer service to ensure high standards of hospitality and guest satisfaction.
- Led operational oversight, ensuring compliance with health & safety regulations.
- Managed inventory, procurement, and vendor relations, ensuring smooth operational flow.
- Implemented marketing and promotional strategies that resulted in a 30% revenue increase within a year.
- Handled staff management, including recruitment, training, and performance evaluations.
Corporate General Manager - Saffron Leaf Hotel - Dehradun
(2024-04 - 2025-05)
My objective as a Hotel Corporate General Manager is to ensure that all facts of all outlets of the hotel management are moving towards meeting the company's objective. I have a vast experience in all aspects of general hotel management – financial control, customer management, staff development, hotel maintenance, engineering and hospitality and food services.
- Oversee the operations functions of the hotel, as per the Organizational chart.
- Hold regular briefings and meetings with all head of departments.
- Handling complaints and oversee the service recovery procedures.
- Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
- Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.
- Ensure all decisions are made in the best interest of the hotels and management.
- Deliver hotel budget goals and set other short and long-term strategic goals for the property.
- Developing improvement actions carry out costs savings.
- Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
- Maximizing room yield and hotels revenue through innovative sales practices and yield management programs.
General Manager - Namaste Dwaar Resort - Mansurpur, Muzaffarnagar
(2022-04 - 2024-04)
- Oversaw daily operations, including financial management, marketing, and customer service to ensure high standards of hospitality and guest satisfaction.
- Led operational oversight, ensuring compliance with health & safety regulations.
- Managed inventory, procurement, and vendor relations, ensuring smooth operational flow.
- Implemented marketing and promotional strategies that resulted in a 30% revenue increase within a year.
- Handled staff management, including recruitment, training, and performance evaluations.
Assistant General Manager (AGM) - Regalia Eden - Dwarka, New Delhi
(2021-01 - 2022-04)
- Banquet management.
- Directed operations, financial management, marketing, and promotion, achieving a 15% reduction in inventory waste.
- Led staff training programs, improving customer satisfaction and service delivery.
- Managed vendor relationships and negotiated favorable terms.
- Ensured compliance with licensing requirements (FSSAI, Excise, Fire NOC)
General Manager (GM) - Hotel Green View Palace - Noida
(2014-01 - 2021-12)
- Oversee the operations functions of the hotel, as per the Organizational chart.
- Hold regular briefings and meetings with all head of departments.
- Handling complaints and oversee the service recovery procedures.
- Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
- Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.
- Ensure all decisions are made in the best interest of the hotels and management.
- Deliver hotel budget goals and set other short and long-term strategic goals for the property.
- Developing improvement actions carry out costs savings.
- Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
- Maximizing room yield and hotels revenue through innovative sales practices and yield management programs.
Restaurant Manager - Kutis of Wickham - United Kingdom
(2011-07 - 2013-07)
Having ultimate responsibility for the overall operation of the restaurant. Also in charge of delivering results exceed guest satisfaction and financial performance objectives.
- Establishing priorities consistent with the Restaurant objectives.
- Administering and enforcing Restaurant policies and procedure.
- Resolving customer complaint in a timely and professional matter.
- Building strong relationship with the local business community.
- Helping to develop management talent by acting as a mentor to supervisors and team leaders.
- Offering support and guidance to junior team members.
- Promoting restaurant services and facilities to guest at every opportunity.
- Using restaurant resources to maximize guests' satisfaction & optimize revenues.
- Representing the restaurant in the marketplace and develop relationships with key accounts.
- Analyzing statistical information and drawing conclusion from it.
- Developing and implementing ting staff training programs.
- Ensuring the accurate and timely submission of payroll data to the corporate office.
- Continuously developing the Restaurant brand.
- Attending tourism trade fairs and exhibitions.
- Providing the restaurant owners with regular reports on the restaurant operating objectives and fiscal performance.
- Managing all the independent revenue and expense areas to ensure profitability.
- Conduct disciplinary actions against staff, including terminations & promotions.
- Accurately forecasting revenues/expenses.
Manager - HOX Brasserie - United Kingdom
(2009-06 - 2010-07)
- Using restaurant resources to maximize guests' satisfaction & optimize revenues.
- Representing the restaurant in the marketplace and develop relationships with key accounts.
- Analyzing statistical information and drawing conclusion from it.
- Developing and implementing ting staff training programs.
- Ensuring the accurate and timely submission of payroll data to the corporate office.
- Continuously developing the Restaurant brand.
- Attending tourism trade fairs and exhibitions.
- Providing the restaurant owners with regular reports on the restaurant operating objectives and fiscal performance.
- Managing all the independent revenue and expense areas to ensure profitability.
- Conduct disciplinary actions against staff, including terminations & promotions.
- Accurately forecasting revenues/expenses.
Guest Service Attendant - Taj Palace Hotel - New Delhi
(2001-01 - 2005-12)
- Assist in creating a warm and welcoming environment for our guests.
- Ensure that guests are seated and provided with menus promptly.
- Ensure that all guests' requests and queries are responded to promptly and effectively and an exceptional service is delivered to guests at all times.
- Take food and beverage orders and ensure that orders are communicated to the kitchen and bar promptly and accurately.
- Set up, clear and promptly service tables after use to ensure that guests can be seated in a timely manner.
- Ensure the restaurant areas are clean and well presented at all times and assist with cleaning and housekeeping duties as required.
- Deal with guest complaints in a friendly and efficient manner, ensuring guest satisfaction at all times and ensure that any guest complaints and comments are reported to management.
- Ensure all cash, charge, float and till procedures are carried out in line with agreed procedures.
- Support the kitchen staff as and when required and in accordance with hygiene and safety regulations.
- Ensure that all front of house and guest areas are well maintained at all times.
- Any other duties as directed by the Restaurant & Bar Manager or other member of the management.
