Hi, I’m
AVINASH SHIVANSH DWIVEDI
EXECUTIVE ASSISTANT MANAGER
Sawai Madhopur
Judge a man by his questions rather than his answers.
Voltaire
Summary
Dynamic and results-oriented Executive Assistant Manager with over 16 years of experience providing high-level administrative support to senior executives and management teams. Proven expertise in coordinating complex schedules, managing executive communications, and leading administrative projects with precision and discretion. Adept at streamlining operations, optimizing workflows, and enhancing productivity through innovative solutions. Demonstrated ability to maintain confidentiality, foster positive relationships with stakeholders, and deliver exceptional support in fast-paced environments. Skilled in leveraging adv
Overview
16
years of professional experience
Work History
AamaGhati Wildlife Resort
Executive Assistant Manager
12.2022 - Current
Job overview
- Contributed to business development efforts by identifying potential leads, tracking industry trends, and supporting sales team activities.
- Assisted in talent acquisition efforts by participating in candidate interviews, screening resumes, and onboarding new hires.
- Developed strong relationships with clients by promptly addressing inquiries, providing accurate information, and facilitating smooth transactions.
- Coordinated large-scale events both onsite and offsite including logistics planning, budget management, attendee correspondence, and post-event evaluations for continuous improvement purposes.
- Streamlined office operations by implementing efficient administrative processes and procedures.
Pushkara Resort and Spa
Food & Beverage Manager
04.2022 - 11.2022
Job overview
- Pre-Opening Planning: Collaborate with the resort’s management team to develop and implement food and beverage concepts, menus, and service standards tailored to the resort’s luxury positioning.
- Team Recruitment & Training: Recruit, train, and manage a team of food and beverage staff, including chefs, servers, bartenders, and supervisors. Ensure the team is well-prepared and aligns with the resort's service standards.
- Menu Development: Design and finalize innovative and high-quality food and beverage menus that cater to diverse guest preferences and align with the resort’s luxury branding.
- Operational Setup: Oversee the setup and configuration of food and beverage outlets, including restaurants, bars, and room service, ensuring that all equipment and facilities are operational and meet quality standards.
- Vendor Management: Source and negotiate with suppliers and vendors for food, beverages, and equipment. Establish and maintain relationships with key suppliers to ensure quality and cost-efficiency.
- Service Excellence: Develop and enforce service standards to ensure a high level of guest satisfaction. Monitor and evaluate service performance, implementing improvements as needed.
- Budget Management: Prepare and manage the food and beverage budget, including forecasting, cost control, and financial reporting. Monitor expenses and revenue to achieve financial targets.
- Health & Safety Compliance: Ensure compliance with all health, safety, and hygiene regulations, including food handling, sanitation, and workplace safety standards.
- Guest Experience: Focus on enhancing guest experiences by providing personalized service, addressing feedback and complaints, and ensuring that the food and beverage offerings exceed expectations.
- Marketing & Promotions: Collaborate with the marketing team to develop and promote special events, promotions, and seasonal offerings that attract and engage guests.
The Fern - An Ecotel Hotel
Food & Beverage Manager
12.2019 - 04.2022
Job overview
- Operational Management: Oversee the daily operations of all food and beverage outlets, including restaurants, bars, room service, and event catering. Ensure smooth and efficient service delivery while maintaining high standards.
- Staff Management: Recruit, train, and supervise food and beverage staff, including managers, chefs, servers, and bartenders. Foster a positive work environment and ensure team members adhere to service standards and eco-friendly practices.
- Menu Development: Collaborate with the culinary team to design and update diverse and innovative menus that reflect the hotel’s brand and cater to guest preferences. Incorporate local, sustainable, and seasonal ingredients in menu offerings.
- Guest Experience: Focus on enhancing guest satisfaction by delivering personalized service, addressing feedback, and resolving any issues promptly. Implement strategies to exceed guest expectations and drive repeat business.
- Budget & Financial Management: Develop and manage the food and beverage budget, including forecasting, cost control, and revenue optimization. Monitor financial performance, analyze reports, and implement strategies to achieve financial goals.
- Vendor Relations: Establish and maintain relationships with suppliers and vendors. Negotiate contracts and ensure timely and cost-effective procurement of food, beverages, and equipment.
- Health & Safety Compliance: Ensure compliance with health, safety, and hygiene regulations. Implement and enforce policies related to food handling, sanitation, and workplace safety.
- Sustainability Initiatives: Promote and implement eco-friendly and sustainable practices in all food and beverage operations, in alignment with the Ecotel certification. Educate staff and guests on sustainability efforts.
- Marketing & Promotions: Work with the marketing team to develop and promote special events, seasonal offerings, and dining promotions. Enhance the hotel’s brand presence through effective marketing strategies.
The Lalit, Jaipur
Multi Outlet Manager
08.2016 - 12.2019
Job overview
- Event Coordination: Lead the planning and execution of luxury weddings and conventions, including overseeing event setup, managing timelines, and ensuring all client specifications are met.
- Client Liaison: Serve as the primary point of contact for clients, addressing their needs, managing expectations, and ensuring complete satisfaction with event arrangements.
- Staff Management: Recruit, train, and supervise banquet staff, including servers, bartenders, and event coordinators. Ensure team members are well-prepared and deliver high-quality service.
- Service Excellence: Maintain the highest standards of service by ensuring that all aspects of the banquet, from food and beverage to décor and ambiance, meet or exceed luxury standards.
- Vendor Coordination: Collaborate with vendors, including caterers, florists, and audio-visual teams, to ensure seamless integration of services and timely delivery of all event components.
- Operational Oversight: Oversee the setup and breakdown of banquet events, including managing inventory, equipment, and décor. Ensure compliance with health and safety regulations.
- Budget Management: Assist in budget planning and management for each event, including tracking expenses and ensuring cost-efficiency while maintaining high standards of quality.
- Problem Resolution: Address and resolve any issues or concerns that arise during events, ensuring that any problems are handled promptly and professionally.
- Quality Control: Conduct post-event evaluations to assess the success of events, gather feedback from clients and staff, and implement improvements for future events.
Crowne Plaza Mayur Vihar
Asst. Restaurant Manager
12.2014 - 11.2016
Job overview
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
Hilton Hotel
Food & Beverage Executive (Pre-opening Team)
09.2011 - 12.2014
Job overview
- Promoted a positive work culture by fostering teamwork, open communication, and professional development opportunities for staff members.
- Implemented cost control measures to minimize waste and optimize inventory levels, reducing operational expenses.
- Augmented banquet services provided increasing repeat business from satisfied clients who enjoyed seamless execution during their events.
- Collaborated with culinary teams to create diverse menus reflecting seasonal ingredients and trending flavors.
- Led successful event planning initiatives for both corporate functions and private parties, exceeding client expectations every time.
- Achieved revenue growth by collaborating with cross-functional departments such as sales, marketing, and operations for cohesive strategies focused on enhancing guest experiences.
Radisson Blu Paschim Vihar
Sr. Steward (Pre-opening Team)
09.2010 - 09.2011
Job overview
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Mentored junior stewards, providing guidance on best practices and fostering a strong team dynamic for consistent service excellence.
- Provided personalized service to VIP guests, anticipating their needs and exceeding expectations for memorable events.
- Enhanced team efficiency by implementing streamlined procedures for inventory management and service execution.
Intercontinental Eros Nehru Place
Steward
07.2008 - 09.2010
Job overview
- Assisted servers by providing glassware and utensils to guests.
- Documented kitchen inventory by reviewing stock and counting items.
- Enhanced customer satisfaction by providing exceptional service and attending to passenger needs.
- Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
- Greeted guests and asked open-ended questions to help determine needs and offer options.
- Contributed to overall guest satisfaction by promptly addressing inquiries or requests made throughout their stay.
Park Plaza
Industrial Trainee
05.2006 - 09.2006
Education
Institute of Management TechnologyGaziabad, Uttar Pradesh
MBA from Human Resource Management & Marketing Management
04.2001
Institute of Hotel ManagementHajipur, India
Bachelor of Science from Hotel Management
04.2001
Kendriya Vidyalaya I.A.S AcademyMussoorie, Uttarakhand
Secondary School Examination from Central Board of Secondary Education
04.2006
Kendriya Vidyalaya B.H.U CampusVaranasi, Uttar Pradesh
Secondary School Examination from Central Board of Secondary Education
04.2004
Skills
Profitable Thinking
Timeline
Executive Assistant Manager
AamaGhati Wildlife Resort
12.2022 - Current
Food & Beverage Manager
Pushkara Resort and Spa
04.2022 - 11.2022
Food & Beverage Manager
The Fern - An Ecotel Hotel
12.2019 - 04.2022
Multi Outlet Manager
The Lalit, Jaipur
08.2016 - 12.2019
Asst. Restaurant Manager
Crowne Plaza Mayur Vihar
12.2014 - 11.2016
Food & Beverage Executive (Pre-opening Team)
Hilton Hotel
09.2011 - 12.2014
Sr. Steward (Pre-opening Team)
Radisson Blu Paschim Vihar
09.2010 - 09.2011
Steward
Intercontinental Eros Nehru Place
07.2008 - 09.2010
Industrial Trainee
Park Plaza
05.2006 - 09.2006
Institute of Management Technology
MBA from Human Resource Management & Marketing Management
04.2001
Institute of Hotel Management
Bachelor of Science from Hotel Management
04.2001
Kendriya Vidyalaya I.A.S Academy
Secondary School Examination from Central Board of Secondary Education
Kendriya Vidyalaya B.H.U Campus
Secondary School Examination from Central Board of Secondary Education
Availability
See my work availability
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Work Preference
Work Type
Full TimeWork Location
On-SiteRemoteImportant To Me
Work-life balanceCompany CultureHealthcare benefitsPersonal development programsTeam Building / Company RetreatsAccomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 250 staff members.
- Achieved Guest Satisfaction by introducing Software for feedback ranking tasks.
Languages
English
Advanced (C1)
Hindi
Advanced (C1)
Interests
Travelling
Watching Movies
Playing Badminton
Software
Opera
Infrasys
Winhms
Innkeys
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