AMIT PANDEY

Lead overall Food & Beverage operations across multiple outlets:

Banaras (Indian Specialty), Planet Dailies (All-Day Dining), Atmosphere by Fame (Lounge), PH Pad (Bar & Grill), and Banquets.

• Manage a dynamic team of 75+ associates including Managers, Supervisors & staff, ensuring smooth operations and consistent service excellence.
• Drive P&L accountability, cost control, and revenue optimization through strategic menu engineering, promotions, and guest engagement initiatives.
• Implement training & development programs to strengthen team performance, guest service standards, and compliance with brand SOPs.
• Successfully handling pre-opening and upcoming projects for both Planet Hollywood and Beatle Hotels, including outlet launches and new F&B concepts.
• Coordinate with Culinary, Sales & Marketing, and Events teams to deliver seamless banquet operations, weddings, corporate events, and private functions.
• Ensure highest standards of guest satisfaction, hygiene, and quality assurance, consistently achieving high guest feedback scores.
• Monitor inventory management, vendor relations, and cost efficiency, contributing to improved profitability.
• Actively involved in branding, promotions, and social media presence to boost outlet visibility and footfall.

Recognized for scaling operations smoothly during transition from Beatle Hotels to Planet Hollywood Thane. Spearheaded launch of new concepts and promotional events boosting outlet revenues. Strong record of team leadership, guest relations, and operational excellence in high-volume F&B environments.

Assisted Operation Manager in planning, organizing, and directing overall F&B operations across three signature restaurants, banquets, and In-Room Dining. Supervised 04 outlets with 65+ F&B team members, including 06 Managers, ensuring operational efficiency, service excellence, and profitability.

Oversaw diverse F&B venues including:

Rhythm (All-Day Dining): Live kitchen concept, elaborate buffets, and à la carte service.

House of Diavel (Nightclub): High-capacity nightclub known for underground techno, DJ events, and live performances.

Fame Garden (Italian Specialty): Authentic fine-dining featuring wood-smoked oven pizzas and antipasto room.

Banquets & Events: 04 meeting rooms and a grand ballroom accommodating up to 300 guests.

Supported in budgeting, forecasting, and P&L analysis for all F&B outlets, driving cost control and maximizing revenues.

• Designed and executed marketing and promotional campaigns to increase brand visibility, outlet footfall, and guest engagement.
• Ensured strict compliance with health, safety, and food hygiene standards, maintaining hotel’s reputation for quality and excellence.
• Actively contributed to team development through training, coaching, and mentoring, resulting in improved performance and career progression of staff.
• Represented F&B in weekly management meetings, collaborating with other departments to resolve operational challenges and enhance guest satisfaction.

Recognized for successfully balancing cost efficiency with premium guest experience, strengthening overall F&B profitability. Supported multiple banquet events, weddings, and corporate functions, ensuring seamless execution and high client retention.

Managed daily operations of high-volume specialty restaurants – Fame Garden (Italian Fine Dining), Prive (Exclusive Dining), and Rhythm (All-Day Dining) – delivering exceptional guest experiences and operational excellence.

• Successfully optimized controllable costs (food, beverage, and labor) to maximize profitability while maintaining premium service standards.
• Recruited, trained, and developed strong restaurant team, instilling culture of hospitality, accountability, and service excellence.
• Actively engaged with guests, resolved complaints effectively, and implemented feedback-driven improvements to elevate customer satisfaction.
• Led menu knowledge, upselling techniques, and service training, resulting in improved check averages and enhanced dining experiences.
• Negotiated with suppliers and managed procurement to ensure cost efficiency without compromising quality.
• Designed and executed business plans and promotions to increase footfall, drive sales, and strengthen restaurant positioning.
• Created vibrant dining atmosphere by being visible, inspirational host and building lasting guest relationships.

Consistently achieved financial and operational targets, contributing significantly to F&B departmental profitability. Recognized for building strong guest loyalty and repeat clientele through personalized service. Enhanced team efficiency and morale, leading to reduced turnover and improved staff performance.

Azaya celebrates its Portuguese past with several Portuguese design influences in its 114 impeccably designed rooms
and suites .
Azaya Dining - Contemporary, fresh, innovative, interactive, bursting with flavor - welcome to Azaya culinary journey.
Blue Iris Beach front Restaurant - A shack-style luxury beach restaurant with private cabanas, Blue Iris is all about a relaxed
dining experience in south Goa. Indulge in sunset cocktails with sand beneath your feet or enjoy the ‘Grills of the World' from
the comfort of your lounge-bed. Sit seaside and savoir fresh-catch-of-the-day and Mama's mouthwatering Goan recipes.
Lynx Bar & Lounge - Lynx, a high-octane bar and lounge with an infinite sea view, serves South Goa's most innovative
cocktails and concoctions. Rooftop setting and high energy music late into the night - Lynx creates a lot of buzz, bringing the
North party scene to the South. Relish ‘fusion tapas' exquisitely hand crafted to go along with your drinks. Or take your pick
from our extravagant crostini bar, perhaps the only one in south Goa!
La Concha -Take a culinary world tour with us at La Concha. This 24-hour restaurant features three distinct zones, each
offering a unique dining experience. Live kitchens revolve around the concept of eating out of the pan, off the grill and out of
the wok. Savior the tantalizing flavors of Indian, Pan-Asian, Italian and Lebanese cuisines, prepared fresh à la minute. Feel the
fresh sea breeze and soak up spectacular views while dining at the palm grove of the La Concha al-fresco.
Cerulean - Cerulean, our fun poolside lounge is the perfect place to grab a bite after a swim. Quench your thirst with
refreshing.

• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Analyzed operations to improve restaurant efficiency and service levels.

Directed full-scale Food & Beverage operations across multiple outlets, including fine dining, casual family-style restaurant, poolside bar, banquets, and in-room dining. Managed Front-of-House and Back-of-House operations, ensuring seamless coordination, superior guest service, and operational efficiency.

• Supervised and motivated a team of 58+ F&B associates, including recruitment, training, and performance management.
• Ensured strict compliance with hygiene, safety, and quality standards, maintaining top guest satisfaction scores and audit compliance.
• Developed and executed short- and long-term strategic plans to drive outlet profitability, guest engagement, and brand positioning.
• Oversaw budgeting, forecasting, and P&L management, consistently achieving financial goals and controlling costs.
• Coordinated banquet operations for weddings, corporate events, and private functions, ensuring flawless service delivery and maximizing revenues.
• Executed opening and closing procedures, inventory control, and vendor negotiations to ensure smooth daily operations.

Designed and rolled out promotional campaigns and business plans to enhance visibility, increase sales, and strengthen customer loyalty. Achieved consistent financial targets through effective budgeting and cost control. Recognized for team leadership, guest satisfaction improvement, and revenue growth across outlets and banquet operations.

• Managed working team totaling up to 15 people per shift, while serving customers, controlling floor coverage and ensuring food and beverages quality.
• Was responsible for all reservations, banquets, events and VIP's during shifts and prepared restaurant for scheduled events, ensuring all performers needs are fulfilled.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.

Contributed to F&B Manager in Organizing F&B promotions such as Chinese New year, New Year & Christmas, Ramadan
Events, Sizzler, Surf & Turf, Italian Fiesta, Arabic Fest, Tandoori, Mexican, and Pan Asian etc.

• All F&B Outlets (Beach Bar, Champs Sports Bar, Poolside Bar, 24 Hrs. Faru Coffee Shop Restaurant and Uduvilla Signature
Fine Dining Restaurant).
• Introduced various innovative practices and products for the department to keep it contemporary.
• Various prominent live events at Champs & other F&B outlets by various international artists through sponsorship.
• Successfully carried away one month long Ramadan Events and Christmas and New Year Events in the hotel in 2014, 2015
and 2016.
• Organize Bartenders Challenge- 2014, 2015 and 2016 in association with International Bartenders Association,
Singapore and Grape Expectations Maldives.
• Handling 100 covers Main Bar –Champs operations, directly reporting to outlet Manager. Champs Bar contributes 36%
share of F&B Revenue.
• Contributed in winning award for Leading F&B Hotel (Restaurant/Bar) in Maldives in 2016 by Maldives Travel Awards.
• Monitoring up selling and suggestive selling to maximize the outlet revenue.
• Maintain high customer satisfaction leading to repeat cliental.
• Preparing Bar inventory, physical stock and breakage register to control breakage of th outlet.

• Input orders into register, calculated bills and collected payments.
• Provided efficient food and drinks service for high levels of customer satisfaction.
• Prepared ingredients and garnishes for cocktails and signature bar drinks.
• Set up bar area and kept ingredients and utensils fully stocked to maintain optimal service level.

Room Dining / Food & Beverage Attendant

Delivered exceptional in-room dining service by ensuring timely, accurate, and high-quality food & beverage presentation. Handled guest requests and complaints with professionalism, enhancing customer satisfaction. Maintained cleanliness, table setups, and POS transactions with accuracy and efficiency. Supported special events and daily operations to create welcoming and memorable guest experience.

Supervised daily bar operations, ensuring excellent service, cleanliness, and compliance with hygiene standards. Trained and guided staff to maintain high-quality beverage preparation and guest satisfaction. Handled cash/credit transactions with accuracy while promoting signature drinks and upselling to boost sales. Built strong guest relationships by delivering personalized, best bar experiences.

Provided attentive food and beverage service while ensuring guest satisfaction, hygiene, and brand standards. Supported daily operations with order taking, billing, and maintaining welcoming dining atmosphere.

Training in all major operational areas in the hotel - Front Office, F&B Production, F&B Service, Housekeeping.
• Responsible for manning and taking care of the bar while training in Food and Beverage.
• Responsible for manning a section on the floor while training in Housekeeping.
• Appreciation from the Food and Beverage manager for excellent performance during training in the Food and Beverage
department.

• Documented activities and lessons learned to maintain logbook.