CHETAN RANA

Operational Management
- Oversee daily operations of the restaurant, bar, and catering services to ensure smooth and efficient service.

Staff Supervision
- Recruit, train, and manage a team of food and beverage staff, including servers, bartenders, and kitchen staff. Conduct regular performance evaluations. Manage staff scheduling.

Guest Experience
- Ensure high standards of service and hospitality are met. Address guest inquires and complaints in a professional and timely manner.

Menu Planning
- Collaborate with the executive chef and management to create and update menus, incorporating seasonal and local ingredients. Ensure menu offerings meet the preferences of the club members.

Compliance
Ensure all food safety, health and sanitation regulations are adhered to.

Event Coordination
- Oversee catering services for club events, including planning, setup, execution, and cleanup. Work with clients to customize event details and ensure satisfaction.

• Oversee the daily activities of the restaurants i.e. Panorama 250 Covers, The Palme- 120 Covers, Tea Lounge, address guest complaints, resolve issues and ensure excellent experience.
• Foster a positive work environment, motivating & leading team of 35 Members to be Multi-tasking, influencing them to be dedicated and enthusiastic.
• Coordinating with the kitchen and service team to accommodate special dietary or event request.
• Supports in planning and executing special events, banquets and catering services.
• Collaborate with F & B Manager and culinary team to update and improve menus.
• Finalizing Banquet menus and upselling the food items which have direct impact on sales volume thereby generating more revenue.
• Lead guest relations efforts, addressing inquiries, and managing concierge services with a focus on exceptional service.
• Optimize front desk operations for efficiency and courtesy.
• Develop and implement SOPs to enhance the guest experience and achieve budgeted GRI and GSS targets within four months.
• Swiftly resolve guest complaints to reduce negative reviews.
• Collaborate with all hotel departments to handle guest requests and online reviews, ensuring 100% guest satisfaction.
• Support the Front Office Manager in daily operations for a seamless guest experience.

• Led the Food and Beverage Unit as Unit Head, focusing on driving profitability, cost control, teamwork, accountability, inventory management, supply chain efficiency, and ensuring exceptional guest satisfaction.
• Achieved a remarkable 30% revenue increase by implementing an effective Data Management System, resulting in improved guest satisfaction and loyalty.
• Played a pivotal role in menu development for banquets, skillfully upselling food items, directly contributing to increased sales volume and revenue generation.
• Successfully maintained food costs within budget constraints and achieved a 5% positive variance, resulting in annual savings of 2 to 4 lakh rupees, all while upholding quality standards.
• Assisted the General Manager in preparing forecasts, reports, and budget development, closely monitoring financial performance.
• Expertly handled customer complaints and preempted potential issues by closely monitoring operational processes, business flow, and team performance.
• Managed monthly P&L activities, ensuring adherence to budgetary guidelines, and optimizing resource utilization to maximize revenues.
• Spearheaded the development of innovative menus, revitalized existing ones, and crafted special event menus to enhance guest experiences and drive sales.
• Devised operational strategies to address rising costs effectively, ensuring sustainable profitability.
• Proactively identified and addressed customer needs, consistently raising customer satisfaction scores.

• Oversaw and managed the daily operations of room service, food, and beverage, and addressed guest concerns.
• Provided clear directives, delegated tasks, and collaborated with the team to ensure efficient and seamless operations.
• Offered exceptional customer assistance, promptly attending to guest needs, and fulfilling their requests.

• Ensured the prompt and precise delivery of Food and Beverage orders to guests by the hotel's established standards.
• Maintained a consistent adherence to service standards and operational procedures within the Room Service department, Oriental Restaurant, Spices and Italian Restaurant Mezo Mezo.
• Executed various additional duties and responsibilities as directed by immediate superiors, all of which contributed to enhanced guest satisfaction and the overall profitability of the hotel.

• Managed the morning Breakfast Buffet at the Coffee Shop, ensuring a delightful dining experience for guests.
• Prepared and arranged the restaurant for lunch service, meticulously organizing the necessary elements for smooth operations.
• Strategically planned the mise en place to optimize restaurant efficiency.
• Collaborated closely with guests to accommodate their specific requests and preferences.
• Ensured the delivery of impeccable food and service to guests in the restaurant.
• Skillfully addressed and resolved guest complaints, consistently aiming for the highest levels of guest satisfaction.