Gaurav Bisht
Summary
Experience in Operations Management, Sales, Inventory Management, Quality Management, Customer Relationship Management and Team Management. In this tenure, I have adapt and upgrade the service standards, operational policies, planning & implementing effective control measures to reduce running costs of the unit because of which I have been awarded as the best employee during my first job at The Grand. In the hotel, I was recognized for outstanding organizational skills, leadership skills, training skills, decision making, creativity, artistic display, public relations and an ability to consistently exceed guest expectation. In my Current assignment with "Hyatt Regency Pune" I'm the Person In-Charge for (Pune 14, Zeta, Single Malt Bar) handling it with a team of 35 Food & Beverage Professionals. Adept communicator with team leading and development skills. Forward-thinking multi-tasker able to analyze situations and costs and successfully determine profitable outcomes.
Overview
10
10
years of professional experience
3
3
years of post-secondary education
Work History
Food and Beverage Manager
Hyatt Regency Pune
01.2024 - Current
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Organized successful special events that contributed to increased sales figures.
Assistant Food and Beverage Manager
HYATT (Hyatt Regency Pune)
4 2023 - 01.2024
- Responsible for the administration and operations of all Food and Beverage outlets
- Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Food and Beverage Manager, Executive Chef and Director of Sales
- Ensure compliance with legislated health and safety requirements within the workplace and keep the Food and beverage manager updated on the same for any challenges or alterations required
- To maintain optimum sales volume and strive to achieve sales objectives set forth by the Management for the department
- Monitoring daily sale vis a vis budgeted targets and planning promotions
- Segmenting monthly sale under the various budget heads and evaluating revenue performance
- To ensure that Food & Beverage Sales and Control Procedures are followed as prescribed by the Management
- Derive innovative business plans and promotional events to increase revenue
- Interacts with all guests to ensure satisfaction and provide managerial presence
- Employee Motivation Programme
- Attrition control
- Tie up with social media portals for better promotion and to increase more footfall
- Reduction of running cost through optimum utilization of resources.
Restaurant & Bar Manager
Hyatt Regency Pune
01.2022 - 04.2023
- Strategy building for monthly revenue increase
- Guest voice levels food & beverage to be maintained
- Outlet catering & delivery model to be swiftly executed & promote
- Conducts frequent trainings for staff on an array of subjects to promote development & creating incentive programs to elevate motivation of staff
- Forecasting of budget with the current trend.
Assistant Manager - Food & Beverage Service
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
01.2021 - 12.2021
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g
- Social media ads).
Assistant Manager
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
10.2018 - 12.2020
- Manage restaurant's good image and suggest ways to improve it
- Ensure compliance with sanitation and safety regulations
- Appraise staff performance and provide feedback to improve productivity
- Coordinate daily Front of the House and Back of the House restaurant operations.
Assistant Manager
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
10.2017 - 08.2018
- Nurture a positive working environment
- Monitor operations and initiate corrective actions
- Implement innovative strategies to improve productivity and sales
- Managing Budget and keeping Costs Under Control.
Assistant Manager - F&B Service
The Grand, New Delhi
08.2016 - 09.2017
- Completing daily administrative duties such as scheduling, payroll, personnel
- Was involved actively in New Menu Launch of various outlets in the hotel using Menu engineering & Price Revising Skills
- Conducts frequent trainings for staff on an array of subjects to promote development & creating incentive programs to elevate motivation of staff
- Derive innovative business plans and promotional events to increase revenue
- Interacts with all guests to ensure satisfaction and provide managerial presence
- Empowering the staff to exceed the expectation of the guest
- Reduction of running cost by optimum resource utilization
- Catering in International events like Asian Hawkers.
Management Trainee - F&B Service
The Grand, New Delhi
07.2014 - 07.2016
- Inspect the hotel areas before the beginning of operation to ensure everything is arranged as per the requirement of the operation
- Recap all checks at the end of each day and turn in to Night Audit
- Advancement of menu for each function in the hotel
- Comply with attendance rules and be available to work on a regular basis
- Check server and house person Banquet Event Orders to ensure that all information is accurate
- Constantly monitoring storerooms to ensure organization and cleanliness
- Check room set-up to see that orders directions are completely followed
- Ensure that all public areas are neat and clean
- Explain how to make contact if needed throughout function
- Communicate all orders changes to catering office and affected departments.
Education
Bachelor of Science Degree in Hospitality and Hotel Administration -
Delhi Institute of Hotel Management
New Delhi, Delhi 07.2011 - 05.2014
Skills
Strong Leader
Customer Oriented
Fine Event Planner
Goal Oriented
Honed Market Skills
Proven Sales Record
Accomplishments
- A core person to update MICROS by doing the Menu Engineering & Price Revising.
- Have been rewarded as the Best employee thrice in the hotel
- Have Managed a Grand Event of 3 days serving 500 pax each meal period.
Personal Information
- Date of Birth: 09/03/1994
- Marital Status: Single
Timeline
Food and Beverage Manager
Hyatt Regency Pune
01.2024 - Current
Restaurant & Bar Manager
Hyatt Regency Pune
01.2022 - 04.2023
Assistant Manager - Food & Beverage Service
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
01.2021 - 12.2021
Assistant Manager
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
10.2018 - 12.2020
Assistant Manager
MARRIOTT INTERNATIONAL (The Westin Gurgaon)
10.2017 - 08.2018
Assistant Manager - F&B Service
The Grand, New Delhi
08.2016 - 09.2017
Management Trainee - F&B Service
The Grand, New Delhi
07.2014 - 07.2016
Bachelor of Science Degree in Hospitality and Hotel Administration -
Delhi Institute of Hotel Management
07.2011 - 05.2014
Assistant Food and Beverage Manager
HYATT (Hyatt Regency Pune)
4 2023 - 01.2024
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