FOOD AND BEVERAGE MANAGER at Holiday Inn Camden Lock (130 Rooms) Transitioning to Voco Camden (152 Rooms) (2023-10 – Present)
- Directed day-to-day operations across multiple hotel outlets while collaborating closely with Front Office, Kitchen, Housekeeping, and Revenue teams to deliver seamless guest experiences.
- Played a key role in the operational transition from Holiday Inn to voco, ensuring successful implementation of brand standards, service culture, and compliance requirements.
- Managed departmental budgets, forecasting, labour productivity, and cost control measures to maximise profitability.
- Participated in executive operational meetings, contributing to hotel-wide decision making and strategic initiatives.
- Led guest recovery efforts and handled complex operational challenges, maintaining high levels of guest satisfaction and service excellence.
- Developed and coached department leaders to strengthen succession planning and operational capability.
FOOD AND BEVERAGE MANAGER (Maternity Cover) at Doubletree By Hilton Greenwich (150 Rooms) (2022-08 – 2023-09)
- Headed F&B operations, overseeing daily service delivery, team management, and achievement of business objectives.
- Delegated responsibilities effectively to shift leaders and staff, ensuring smooth operations and consistent service excellence.
- Trained and coached staff on guest service principles, improving customer satisfaction and team performance.
- Developed creative solutions and implemented initiatives to drive sales, enhance guest experience, and resolve operational challenges.
ASSISTANT FOOD AND BEVERAGE MANAGER (HOD) at Four Points By Sheraton (149 Rooms) (2021-02 – 2022-07)
- Led F&B operations, also overseeing culinary operations in the absence of the executive chef.
- Increased Marriott Bonvoy on Wheels revenue by 45% in 2021 vs. 2020 through strategic initiatives.
- Achieved 100% in Brand Standard Audit (BSA), 97% in Associate Engagement Survey (AES), and ranked 7/200 on TripAdvisor in 2021.
- Ensured departmental compliance with food quality, safety, and cleanliness standards, consistently exceeding brand benchmarks.
HEAD OF FOOD AND BEVERAGE (HOD) at Fairfield By Marriott (104 Rooms) (2018-10 – 2021-02)
- Served as a pre-opening team member, establishing F&B operations for Fairfield by Marriott Whitefield.
- Led F&B operations and supported culinary functions in the absence of the head chef.
- Instrumental in positioning the hotel among the Top 16 out of 400 hotels in Bengaluru.
- Achieved 100% in both Brand Standard Audit (BSA) and Associate Engagement Survey (AES) in 2019.
BEVERAGE MANAGER at Hilton Jaipur (171 Rooms) (2016-10 – 2018-09)
- Managed operations of Signature Rooftop Lounge Bar, Krystal Bar, and Chaandi Indian Restaurant, ensuring exceptional guest experiences.
- Prepared monthly beverage forecasts and managed requisitions to optimize inventory and control costs.
- Resolved customer complaints and special requests effectively, maintaining high satisfaction levels.
- Drove sales and team engagement by participating in bar incentives and promotional contests.
ASSISTANT MANAGER FOOD AND BEVERAGE at Bengaluru Marriott Hotels (324 Rooms) (2014-10 – 2016-10)
- Oversaw In-Room Dining and Whitefield Baking Company, and managed All-Day Dining operations in the absence of the restaurant manager.
- Delegated responsibilities effectively to shift leaders and staff, ensuring smooth operations and exceptional service.
- Increased packed order revenue by 40% through targeted initiatives and efficient operations.
- Achieved 100% in Brand Standard Audit (2015) and contributed to the hotel being ranked No.1 in Asia Pacific for breakfast service (2015–16).
BAR EXECUTIVE at Hilton Garden Inn (132 Rooms) (2013-11 – 2014-10)
- Served as a pre-opening team member, contributing to the successful setup and launch of the property.
- Established operational processes and supported team training to ensure readiness for opening day.
- Managed and maintained an efficient duty roster for a team of 14 colleagues, optimizing productivity and coverage.
- Supported daily operations and addressed challenges proactively to deliver seamless service from day one.
BANQUET EXECUTIVE at Jaipur Marriott Hotel (304 Rooms) (2011-07 – 2013-10)
- Served as a pre-opening team member, helping establish banquet operations and processes for the property.
- Managed the largest banquet space in Rajasthan, covering 62,042 square feet, delivering high-quality events and functions.
- Successfully led catering operations for IPL stadium events in 2013, serving large crowds with efficiency and excellence.
- Coordinated with cross-functional teams to ensure seamless execution of high-profile and large-scale events.
FOOD AND BEVERAGE ASSOCIATE at Courtyard By Marriott (236 Rooms) (2009-08 – 2011-07)
