AMIT PANDEY

Currently driving dual-property F&B leadership within Planet Hotels Group — managing full operations at Planet Hollywood Thane while simultaneously spearheading the pre-opening F&B setup of the flagship 5-star luxury resort, King's Mansion Goa. Reporting directly to the General Manager across both assignments.

Lead overall Planet Hollywood, Thane Food & Beverage operations across multiple outlets:

Banaras : Indian Specialty Restaurant

Planet Dailies : All-Day Dining

Atmosphere by Fame : Signature Lounge

PH Pad : Bakery

Banquets : Weddings, Corporate & Private Events

Leadership & Team Development

▸ Lead, mentor, and inspire a 75+ member team of Managers, Supervisors, and front-line professionals — driving performance, accountability, and brand SOP compliance.

▸ Design and deliver structured training, coaching, and development programmes that measurably elevate service standards and team capability across all outlets.

▸ Drive performance management through KPI-setting, regular appraisals, and corrective action frameworks aligned with 5-star brand standards.

Revenue, P&L & Commercial Strategy

▸ Own full P&L accountability — driving revenue through strategic menu engineering, dynamic pricing, yield management, and high-impact promotional activations.

▸ Conceptualise and execute guest engagement programmes and seasonal campaigns consistently improving covers, average per-cover spend, and ancillary revenue.

▸ Manage inventory controls, par-level systems, and vendor relationships to deliver measurable cost savings and sustained EBITDA improvement.

Brand Transition & Outlet Launches

▸ Spearheaded the end-to-end operational and brand transition from Beatle Hotels to Planet Hollywood — migrating SOPs, service culture, and brand identity with zero service disruption.

▸ Orchestrated the successful launch of new F&B outlets under the Planet Hollywood brand, managing pre-opening timelines, fit-out readiness, and team mobilisation.

Banquets & Events

▸ Execute high-value events including luxury weddings, corporate conferences, MICE functions, and private celebrations — delivering flawless, guest-centric service.

▸ Partner with Sales & Marketing on event proposals, custom menus, and upselling strategies to maximise event revenue and guest satisfaction scores.

KING'S MANSION, GOA — PRE-OPENING PROJECT

Entrusted with the flagship pre-opening F&B mandate for King's Mansion Goa — a landmark 5-star luxury resort under the Planet Hotels Group. Responsible for entire F&B operation from inception, with direct reporting to the General Manager.

F&B Concept & Ecosystem Design

▸ Designed and established all outlet concepts, brand identities, service philosophies, and operational standards from the ground up, aligned to 5-star ultra-luxury benchmarks.

▸ Developed restaurant configurations, bar infrastructure, and banquet operational readiness frameworks — overseeing full kitchen setup and outlet fit-out.

Vendor Strategy & Procurement

▸ Identified, evaluated, and negotiated contracts with all F&B suppliers, equipment vendors, and service partners — ensuring quality, compliance, and cost optimisation across all categories.

▸ Established supply chain protocols, purchase order systems, and vendor SLA frameworks to ensure seamless opening-day operations.

Team Building & Talent Acquisition

▸ Recruited, onboarded, and trained the entire F&B team from zero — building a culture of luxury service excellence, operational discipline, and brand ownership.

▸ Developed structured induction programmes and role-specific training modules ensuring uniform delivery standards across all guest touch-points.

SOP, Service Standards & Brand Manuals

▸ Authored comprehensive Standard Operating Procedures, service manuals, sequence-of-service documents, and training modules aligned with ultra-luxury 5-star hospitality benchmarks.

▸ Designed end-to-end guest experience frameworks covering arrival protocols, service choreography, and complaint resolution to ensure brand consistency throughout.

Pre-Opening Budget & Operation Project

▸ Overseeing the pre-opening F&B budget, procurement schedules, and project milestone governance in alignment with the General Manager and property launch targets.

▸ Leading cross-functional coordination with Culinary, Housekeeping, Engineering, and Sales & Marketing teams to deliver on-schedule operational readiness.

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 guest retention.

Managed high-volume specialty restaurants: Fame Garden (Italian Fine Dining), Prive (Exclusive Members' Dining) Rhythm (All-Day Dining).

• Drove upselling culture and menu mastery training, resulting in improved average spend per cover and enhanced dining experiences.
• Conducted regular meetings with staff; communicated updates and received feedback.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.

• Azaya celebrates its Portuguese past with several Portuguese design influences in its 114 impeccably designed rooms and suites,5-Star Luxury Beach Resort.

Managed 4 premium venues: Azaya Dining

Blue Iris : Beach front Restaurant

Lynx : Rooftop Bar & Lounge

La Concha : 24-Hour Multi-Cuisine Restaurant.

• Designed and executed promotional campaigns and business development plans to drive revenue growth and guest footfall.
• Continuously refined service delivery, outlet efficiency, and guest experience in a luxury beachfront resort environment.

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.

• Supervised daily operations of restaurant and banquet services, ensuring smooth service delivery and guest satisfaction.
• Coordinated with kitchen and service teams to maintain quality standards and timely order execution.
• Assisted in managing inventory control, stock requisitions, and vendor coordination.
• Supported planning and execution of corporate events, weddings, and group functions.
• Implemented brand SOPs and trained service staff to enhance operational efficiency.
• Contributed to upselling strategies and guest engagement to improve outlet revenue.

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 the 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.

• Managed front desk operations smoothly during peak timings.
• Worked efficiently under pressure whilst maintaining excellent customer service standards.
• Responded to inquiries, resulting in improved customer satisfaction.
• Delivered room service orders accurately, improving guest satisfaction rate.

• Cultivated a friendly environment through excellent interpersonal skills enhancing overall guest experience.
• Enhanced customer satisfaction by managing bar operations efficiently.
• Monitored bar equipment maintenance to avoid operational disruptions during service hours.
• Ordered supplies keeping optimum stock levels, avoiding overstocking or under-stocking situations.

• Collaborated with kitchen staff to ensure timely preparation of dishes.
• Upheld high standards of hygiene whilst preparing beverages to maintain health standards.
• Delivered top-notch service consistently, resulting in repeat business from satisfied customers.
• Managed stock levels effectively, reducing wastage costs.