Kirthi Shetty
Andheri
Summary
An enthusiastic, results driven and dynamic Hospitality Management professional holding three-year Hotel Management & Catering Technology with 20+ years of experience in food and beverage operations, business growth and development, human relations, and management in the food service and hospitality industry. I am always striving for perfection, whilst maintaining a balance between genuine care for the environment and respect for cultural surroundings. I deem myself to be tenacious, relentless & committed to delivering the ultimate guest experience. My vision is exploiting current market trends and applying them into my operations with innovative expression & passion. Furthermore, I acknowledge myself to be bottom-line driven & result orientated by always seeking out opportunities to further encourage profitable departmental growth.
Overview
25
25
years of professional experience
1
1
Language
Work History
Hotel Operation Manager
Peninsula Grand Hotel, Mumbai
04.2024 - Current
- Responsible for setting up SOPs and standards for operating
- Is directly responsible for the sales and revenue management strategy and hotel performance
- Manages the operations of the hotel in order to maximize profitability and to ensure superior guest experience and Heartiest service
- Manages performance issues that arise within the operational departments, as well as recruits, trains and develops the pre-opening team
- Implemented effective customer service procedures to encourage positive feedback.
- Boosted profit opportunities, analyzing cost, contract performance and risk for corrective action.
- Hired, coached and trained staff, monitored performance and offered mentoring to junior team members.
- KEY RESPONSIBILITIES: Overall Operations of Hotel, Meeting with Managing Director with Facts & Figures, PnL Planning, Employment Cost Control, Local Liaisoning, Monitor Purchase / Indent / Requisitions of each Department, Dealing with Suppliers / Vendors for Quality Products, Departmental Coordination, HOD Meeting, HLP Cost Control, Team Building & Leadership, Menu Planning, Sales, Online Promotions, F&B Cost Control, Event Management, Vendor Management, Ensure SOP follow up, Generating MIS Reports.
- Served as mentor to junior team members.
- Drove sales and maintained cost controls.
- Hired, coached and trained staff, monitored performance and offered mentoring to junior team members.
- 81 Keys | 05 F&B Outlets | 07 Banquets in 160000 Sq Feet
Food & Beverage Manager
Hyatt Centric, Juhu, Mumbai
05.2022 - 09.2023
- Pre-Opening.
- Review the monthly profit and loss statement for various outlets and develop action plans on the same.
- Regular sales call to maintain PR with companies and to generate revenue.
- Creating Marketing strategies for the department.
- Understanding the current market trends and developing concept notes based on for the betterment.
- Scheduling Restaurant Managers and delegated server team rotations to fit current staffing.
- Conducting PDR for direct reports and ensure process is followed through by outlet Managers.
- Maintaining the Medallia scores and implementing action plans on area of improvement.
- Organizing Departmental Training. Setting up and standardization of the F&B Service Department by following SOP.
- Ensuring cash control & liquor control policies are in place and followed by all related employees.
- Sourcing, interviewing, hiring and training of all F&B colleagues.
- Empowering the employees to provide excellent guest service.
- Ensuring to provide accurate and realistic forecasts and updates on anticipated changes in the business.
- Updating and informing the subordinates on relevant departmental information’s on a timely manner.
- Reviewing comments card & guest satisfaction results and other data to identify areas of improvement.
- Ensuring that the operational standards are set for all the F&B equipments & processes are followe
- 60 Keys | 02 F&B Outlets | 03 Banquets in 4400 Sq Feet
First Assistant General Manager
Hyatt Place Pune
04.2017 - 05.2022
- Developing, managing & achieving the Food & Beverage budgets.
- Responsible for cost controlling for entire food and beverage department.
- Responsible for maintaining and revising the Policies and Procedures.
- Keeping the set food cost & beverage cost target.
- Plan and organize various food festivals, restaurant promotions or special occasions.
- Managing the food & beverage supply procurement, and vendor negotiations.
- Holding regular Kitchen & service Meetings.
- Implementing HACCP Hygiene System. Prepare budget and reforecast for the department.
- Planning and executing promotional activities to generate extra revenue.
- Handle cost controlling, create and implement promotions and menus to increase the sales’.
- Analyse operational problems, such as wastage and establish procedures to alleviate this problem Control inventories of food, equipment, small ware and report shortages to designated personnel
- Comply with statutory and legal requirements for fire, health and safety.
- Oversee the daily operations of the department.
- All other duties directed by the General Manager.
- Maximize team member’s productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensure that the hotel and division is operated in line with maximizing profit and also with lower operational costs while delivering on the brand promise.
- Prepare Annual Business Plan along with the General Manager for the hotel and support respective Departments.
- Strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective Department as appropriate.
- Proactively manage costs based on key performance indicators, working through the respective Department as appropriate.
- Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
- Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- Take feedback results of the Consumer Audit and to ensure that the relevant changes are implemented.
- Work closely with other Department Heads in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Make sure that the department employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Maximize the effectiveness of Team Members by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
- Conduct Annual Performance Development Discussions with Team Members of the Department and to support them in their professional development goals.
- Implement effective training programmes for employees in coordination with the Human Resources Manager and the Departmental Trainers.
- Encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- 117 Keys | 02 F&B Outlets | 03 Banquets in 3600 Sq Feet
Second Assistant General Manager
Hyatt Place Pune
10.2014 - 03.2017
- 117 Keys | 02 F&B Outlets | 03 Banquets in 3600 Sq Feet
Banquet Manager
Hyatt Regency Mumbai
10.2012 - 10.2014
- 401 Keys | 04 F&B Outlets | 09 Banquets in 13000 Sq Feet
Restaurant Manager
Hyatt Regency Mumbai
04.2009 - 09.2012
- 401 Keys | 04 F&B Outlets | 09 Banquets in 13000 Sq Feet
Assistant Restaurant Manager
Hyatt Regency Mumbai
08.2007 - 03.2009
- 401 Keys | 04 F&B Outlets | 09 Banquets in 13000 Sq Feet
Team Leader Outlet
Hyatt Regency Mumbai
04.2005 - 11.2007
- 401 Keys | 04 F&B Outlets | 09 Banquets in 13000 Sq Feet
Host Outlet
Hyatt Regency Mumbai
11.2002 - 03.2005
- 401 Keys | 04 F&B Outlets | 09 Banquets in 13000 Sq Feet
Industrial Training
Kohinoor Continental Mumbai
10.2000 - 03.2001
- 137 Keys | 03 F&B Outlets | 7 Banquets in 5065 Sq Feet
Education
Hotel Management and Catering Technology -
Rizvi Collage of Hotel Management
Mumbai01-2002
Secondary Education - undefined
Chinai Collage
Mumbai01-1999
Higher School Education - undefined
Shree Kalgidhar Mission High School
Mumbai01-1999
Skills
Budgeting, planning, and controlling the financial needs
Staff Recruitment, Training & Development
Creativity & Innovation
Service enhancement
Team Building
Cost cutting and maintaining profit margins
Accomplishments
- Completed 20 years of service with the Hyatt Group of Hotels.
- Pre-Opening team for Hyatt Centric Juhu Mumbai
- Pre-Opening team for Hyatt Place Pune
- Certified Departmental Trainer by the Hyatt Hotels Corporation.
- Super user in MICROS 9700 & MICROS Symphony
- Successfully completed HACCP Training
- Successfully completed Fire Fighting Training
Interests
Travelling, Watching movies, Cricket, Driving
Timeline
Hotel Operation Manager
Peninsula Grand Hotel, Mumbai
04.2024 - Current
Food & Beverage Manager
Hyatt Centric, Juhu, Mumbai
05.2022 - 09.2023
First Assistant General Manager
Hyatt Place Pune
04.2017 - 05.2022
Second Assistant General Manager
Hyatt Place Pune
10.2014 - 03.2017
Banquet Manager
Hyatt Regency Mumbai
10.2012 - 10.2014
Restaurant Manager
Hyatt Regency Mumbai
04.2009 - 09.2012
Assistant Restaurant Manager
Hyatt Regency Mumbai
08.2007 - 03.2009
Team Leader Outlet
Hyatt Regency Mumbai
04.2005 - 11.2007
Host Outlet
Hyatt Regency Mumbai
11.2002 - 03.2005
Industrial Training
Kohinoor Continental Mumbai
10.2000 - 03.2001
Secondary Education - undefined
Chinai Collage
Higher School Education - undefined
Shree Kalgidhar Mission High School
Hotel Management and Catering Technology -
Rizvi Collage of Hotel Management