CHETAN VERMA

- Responsible for leading all Food & Beverage operations, sales, guest experience, financial performance, and team development across the resort

- Ensures exceptional service standards

- Drives revenue growth

- Maintains cost control

- Aligns all F&B offerings with the resort's luxury wellness philosophy

- Areas of responsibility include:

- Terracotta – Multi-Cuisine Restaurant (74 Covers)

- Alfresco - Live Italian open restaurant

- Swadesh – Specialty Gujarati Restaurant (38 Covers)

- Banquet Hall I – 60 Pax

- Mango Orchard Lawn – 100 Pax

- Swadesh Lawn – 250 Pax

- IRD service for 37 Cottages & 11 Villas

- Wellness dining experiences

- Experience Dining

- Private dining

- Nature Dining

- Developing annual business plans, budgets, and revenue strategies

- Ensuring alignment with the resort's luxury wellness concept

- Introducing innovative dining concepts and seasonal experiences

- Ensuring smooth daily operations of Terracotta and Swadesh

- Optimizing table turnover while preserving personalized guest experiences

- Overseeing menu engineering and pricing with the Executive Chef

* Ensuring consistency in food quality and presentation

* Driving banquet sales for corporate meetings, destination weddings, wellness retreats, and social events

* Maximizing utilization of:

- 60 Pax Banquet Hall

- 100 Pax Mango Orchard Lawn

- 250 Pax Swadesh Lawn

* Coordinating with Sales, Kitchen, Housekeeping, and Engineering department

* Promoting wellness dining packages and wildlife & nature experiences

* Generating local business, corporate tie-ups, and group bookings

* Upselling private dining, celebration packages, and special menus

* Achieving departmental revenue targets

* Monitoring daily revenue reports

* Increasing banquet and restaurant occupancy

* Maximizing IRD revenue

* Reducing wastage through inventory management

* Improving productivity without compromising service quality

* Handling VIP guests and special requests

* Resolving complaints promptly

* Monitoring guest feedback and online reviews

* Maintaining high guest satisfaction scores

* Recruiting, training, and mentoring F&B associates

* Conducting regular performance reviews

* Ensuring grooming and service etiquette standards

* Designing healthy and therapeutic menus

* Coordinating with nutritionists and wellness experts

* Promoting organic, local, and sustainable ingredients

* Supporting wellness retreats with customized meal plans

* Planning food festivals and seasonal promotions

* Collaborating with Sales & Marketing

* Promoting destination dining and signature culinary events

* Monitoring purchasing and vendor performance

* Conducting monthly stock verification

* Monitoring departmental P&L

* Improving profitability through strategic initiatives

* Overall Objective:

- To establish Woods at Sasan as the premier luxury wellness dining and events destination in Gujarat by delivering exceptional guest experiences, maximizing revenue across restaurants, banquets, and in-room dining, maintaining service standards, and achieving sustainable profitability

• Responsible for making the Function Prospects for the events by taking all the details from the third-party sales team (IBFW).
• Publishing the reports like FOD and maintaining the proper blocking reports (BOB).
• Responsible for giving the VVIP treatment to the main host for the event.
• Responsible for handling the operations of 05 Banquet Halls & Boardroom: Auditorium Hall @ 23540 Sq.Ft., York Banquet Hall @ 2264 Sq.Ft., Hague Hall @ 1033 Sq.Ft., Geneve Boardroom @ 729 Sq.Ft., Parliament Boardroom @ 252 Sq.Ft.
• Responsible for handling the operations for 10 Lawn areas. Supreme Lawn @ 8100 Sq.Ft., Banaras Ghat @ 2590 Sq.Ft., Cabana Lawn @ 4000 Sq.Ft., Town Square @ 65000 Sq.Ft., Football Ground @ 68000 Sq.Ft., Atrium Lawn @ 19600 Sq.Ft., Lake Garden @ 27840 Sq.Ft., Campfire Point @ 10230 Sq.Ft., Pond-1 @ 1160 Sq.Ft., Pond-2 @ 12880 Sq.Ft.
• Maintained effective relationships with all vendors.
• Ensured compliance to all quality standards.
• Monitored all banquet sales inquiries coming to hotel and responded appropriately to all.
• Coordinate with banquet and hotel department for efficient workflow.
• Maintain all paperwork and prepared daily event sheets and updated file systems.
• Prepare and submit all required paperwork to the management.
• Coordinate with various departments and ensure proper coordination of events.
• Maintain a database of contacts for various bookings.
• Elected Captain of Food & Beverage Team.

• Responsible for taking the booking for 55000 sq. ft Lawn (Meadows) for an event.
• Responsible for taking the booking for 10863sq. ft event area with the capacity of 1000 people, (including seven banquet hall and one board room.)
• Maintained effective relationships with all vendors.
• Prepared sales proposals and drafted required event contracts.
• Responsible for taking the booking for 18000 sq. ft Lawn (Convention Lawn) for an event.
• Ensured compliance to all quality standards.
• Monitored all banquet sales inquiries coming to hotel and responded appropriately to all.
• Coordinate with banquet and hotel department for efficient workflow.
• Maintain all paperwork and prepared daily event sheets and updated file systems.
• Prepare and submit all required paperwork to the management.
• Coordinate with various departments and ensure proper coordination of events.
• Maintain a database of contacts for various bookings.

• Responsible for food sales, beverage sales.
• Participation and input towards F&B Marketing activities.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Be always available to Hotel Staff in case of emergency.
• Consistent check of Banquet Food and Beverage quality, Banquet services.
• Ensuring that services meet customer specifications.
• Minimize number of customer complaints.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Responsible for staff training and development.

• Plan the venue layout according to the number of guests and type of event.
• Determine the number of waiters and servers required for an event.
• Supervise the placement of tables, chairs, table settings, and serving stations to make sure they are placed properly.
• Consult with the head chef to discuss the timing of the meal courses being served.
• Oversee the seating of guests, serving of meals and beverages, and the quick clearing of tables.
• Manage the availability of liquor and soft drinks.
• Prepare work schedules and complete documentation on time.
• Answer customer questions and accommodate special requests when necessary.
• Hire, train, and supervise banquet employees and organize and supervise shifts.
• Create staff schedule to ensure appropriate staffing.
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
• Supervise cost control methods to minimize expenses.
• Adhere to and enforce employee compliance with health, safety, and sanitation standards.
• Responsible for banquet inventory.
• Delivering superior food and beverage service and maximizing guest satisfaction.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly and annual basis.

• Responsible for booking the Events.
• Focusing on Event booking and provide best price to guest.
• Maintaining Sales and Marketing reports on daily and weekly basis.
• Suggesting the theme parties to the guest.
• Updating DSR (Daily sales Report) and revenue projection daily.

• Responsible for booking Banquets.
• Timely attend all the telephone calls using clear and professional language, and answer telephones using appropriate telephone etiquette.
• Assist with typing of the Banquet and Sales correspondence, i.e., answering mail, confirming banquet arrangements, menus.
• Promptly respond to all enquiries.
• Compose, publish, and distribute Banquet event order (BEO) / Banquet Function Plan (FP) to all department heads and personnel who are involved in servicing banquets function.
• Prepare menu items for all banquet events function.
• Sending Banquet event proposals to the guests and being in timely contact with them.
• Call customers to remind before for cut-off dates.
• Maintain all client information and folders.
• Coordinate with Banquet operations on a timely basis to ensure complete customer satisfaction.