Kunal Sethi
A-10/55 Sector 18, Rohini, New Delhi
Summary
Over the past 15years, I have gained skills and knowledge in various sectors of the Hospitality industry through travelling around the globe. Which makes me a suitable candidate for your organization. Luxury Cruise Lines, Five Star Luxury Hotels Pre-opening experience of hotels, Beverage Operations, Wine Management Training & skill development While having me onboard you will have the advantage of someone with extensive industry knowledge with the ability to perform in any challenging environment. I can bring various skills along with me that will help our team and organization to grow in the future which are as follows: Beverage operations and management Domestic and international hospitality sectors. Liquor policies & management Training and development of team Sales management Culinary arts experience
Overview
18
18
years of professional experience
Work History
Assistant Director of Food & Beverages
The Ritz Carlton
Pune, Maharashtra
10.2025 - Current
- Oversaw daily operations of food and beverage services.
- Managed inventory and procurement processes for supplies.
- Coordinated staff scheduling to ensure adequate coverage.
- Developed and implemented training programs for new employees.
- Maintained compliance with health and safety regulations.
- Collaborated with culinary team to enhance menu offerings.
- Evaluated customer feedback to improve service quality.
- Assisted in budgeting and financial reporting for department expenses.
- Ensured compliance with health and safety regulations in the workplace.
- Led staff training programs to enhance service quality and guest satisfaction.
- Led monthly meetings to discuss service improvements and guest feedback.
Restaurant Manager
The Oberoi Rajvilas
Jaipur
09.2024 - 10.2025
- Maintained a safe working environment by adhering to all health and safety regulations.
- Created schedules for food and beverage service employees.
- Worked closely with other departments such as kitchen staff or housekeeping staff to ensure smooth operations during events.
- Facilitated communication between event hosts and staff to ensure smooth operation and guest satisfaction.
- Monitored banquet equipment condition, arranging for maintenance or replacements as needed.
- Performed site visits prior to an event in order to assess any potential issues that may arise during the event.
- Organized, scheduled and supervised staff for banquets.
- Transmitted and received messages using telephones or telephone switchboards.
- Prepared and reviewed event budgets with clients and negotiated pricing.
- Managed all aspects of event planning including budgeting, scheduling, vendor selection, management, menu selections, creation, decorations.
Restaurant Manager
The Oberoi Grand Kolkata
09.2023 - 09.2024
- Oversaw daily operations ensuring high service standards and customer satisfaction.
- Led the team of R&L and Banquet Operation
- Planning & execution of budget achievements
- Pre-opening & Post-opening procedure
- Departmental Trainer
- Implemented procedures for ordering supplies, equipment, and food items as needed for events.
- Organized, scheduled and supervised staff for banquets.
- Collaborated with sales personnel in order to maximize revenue opportunities from banquets.
- Participated in weekly management meetings in order to provide updates on current and future projects related to banquets.
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
- Managed budget for banquet events, controlling costs without compromising quality.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
- Maintained detailed records of sales transactions and daily shift reports.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Restaurants and Banquet Operation Manager
Super Luxury Hospitality DLF LIMITED
Gurugram
01.2021 - 09.2023
- Handling portfolio of a super luxury club as a restaurant manager
- Involved in planning & creating the menu of the restaurant
- Led a team of 1 Assistant Manager & 2 Supervisors
- Planning & execution of budget achievements
- Pre-opening & Post-opening procedure
- Departmental Trainer
Beverage Operations(Multiple Role)
Royal Caribbean Cruise Limited
Miami
01.2017 - 01.2018
- Assisting Food & Beverage Team as needed with on-the-job training and motivation, while providing the Beverage Operations Manager with feedback on employees as requested
- Providing quality customer service to guests following Royal Caribbean International's exceptional service standards
- Addressing complaints and resolving problems for both employees and guests
- Ensuring proper set-up and break down of all assigned outlets, maintaining inventory as needed
- Ensuring the continuous and accurate participation of the bar service operation; recording production and operational data on specified forms
- Preparing daily reports as needed
- Assisting in maintaining of all ship's bars, lounges, service bars and bar storage areas and outer Island bars and bar storage areas
- Ensuring compliance with health and safety standards, and keeping bar sufficiently stocked with supplies
Sommelier
Royal Caribbean Cruise Limited
Miami
09.2016 - 07.2017
- Provides a multifunction role in Wine Bar & Dining Room
- Sells & Serves Wine to the guests and educates guests about wine
- Organizes & Hosts wine tasting seminars for the guests
- Maintains Inventory of wines as per the company standards & policy
- Maintain Awareness of wine trends and make recommendations to management to introduce new wines
- Responsible for the USPH Standards within the Venue
Sommelier
P&O Cruises – Carnival UK
Southampton
11.2014 - 07.2016
- Worked as an onboard Wine Sommelier in P&O Cruises, Southampton, United Kingdom at M/V Arcadia/ M/V Oriana
- A luxury cruise ship with 13 fine bars on board
- Responsible for professional, courteous and speedy service with perfect knowledge of accompanying wine with food
Assistant Restaurant Manager
Radisson Blu Hotel
03.2014 - 10.2014
- Company Overview: Carlson Rezidor Hotel Group
- Promoted to Assistant Restaurant Manager
- Worked as Assistant Restaurant Manager in Radisson Blu Hotel Nagpur, India
- It’s 214 keys 5-star Deluxe Business Hotel in Central India
- Operations head of the 1st unique Indian specialty restaurant INDIA OYE
- Part of the pre-opening and post-opening restaurant team
- Departmental Trainer
- Carlson Rezidor Hotel Group
Food & Beverage Executive
Park Plaza Hotel
Noida
08.2013 - 02.2014
- Company Overview: Carlson Rezidor Hotel Group
- Worked as Food & Beverage Executive at Park Plaza Hotel Noida, Delhi
- A unique business hotel with the highest Average Room Revenue in the Location
- Managing the 106 All Day Dining restaurant (New Town Café) and Fine 60 Covers Bar (New Town lounge)
- Responsible for overall management and operation of the outlet
- Carlson Rezidor Hotel Group
Food & Beverage Executive
Radisson Blu Hotel
Nagpur
01.2012 - 08.2013
- Company Overview: Carlson Rezidor Hotel Group
- Worked as Food & Beverage Executive Radisson Blu hotel Nagpur, India
- Pre-opening & post opening operations head 106 cover Coffee Shop (THE CREATIVE KITCHEN)
- Associated with setup and pre-opening of the hotel, which implements policies & SOP’S as per laid guideline
- Planning menu for an expansive repertoire of menus, along with portion standardization and supervision of food preparation & service
- Carlson Rezidor Hotel Group
Management Associate
Carlson Rezidor Hotel Group
Gurgaon
06.2010 - 11.2011
- Started my career as MANAGEMENT ASSOCIATE in Food & Beverage Service at Radisson Blu Suites, Gurgaon, India
- Trained under the brand standards of Carlson Rezidor group for 18 months to become effective leader
Internship
ITC MauryaThe Luxury Collection
11.2008 - 04.2009
- Company Overview: ITC Hotels, India
- Done 22 Weeks inter department internship in all 4 major departments of a Hotel
- ITC Hotels, India
Intern
Taj Fort Aguada Resort
12.2007 - 01.2008
- Company Overview: Taj Groups of Hotels
- Done 4 weeks internship in Food & Beverage Service
- Taj Groups of Hotels
Education
BA - Hospitality Management
Edinburgh Napier University
ScotlandManagement Trainee - Food & Beverage Service
CARLSON REZIDOR HOTEL GROUP
IndiaSkills
- Revenue assessment
- Weddings background
- Vendor negotiation
- Staff leadership
- Cost control
- Schedule coordination
- Marketing
- Staff training
- Corporate event management
- Menu development
- Restaurant operations management
- Restaurant promotion management
- Performance monitoring
- Product ordering knowledge
- Service-oriented mindset
- Quality control
- Promotional strategies
Languages
Personal Information
Special Skill Courses
- Basic STCW course from AIMS, India
- CPSC Training programme related to safety in cruise liners
- Training in USPH and UKPH Inspections on board cruise ships
Timeline
Assistant Director of Food & Beverages
The Ritz Carlton
10.2025 - Current
Restaurant Manager
The Oberoi Rajvilas
09.2024 - 10.2025
Restaurant Manager
The Oberoi Grand Kolkata
09.2023 - 09.2024
Restaurants and Banquet Operation Manager
Super Luxury Hospitality DLF LIMITED
01.2021 - 09.2023
Beverage Operations(Multiple Role)
Royal Caribbean Cruise Limited
01.2017 - 01.2018
Sommelier
Royal Caribbean Cruise Limited
09.2016 - 07.2017
Sommelier
P&O Cruises – Carnival UK
11.2014 - 07.2016
Assistant Restaurant Manager
Radisson Blu Hotel
03.2014 - 10.2014
Food & Beverage Executive
Park Plaza Hotel
08.2013 - 02.2014
Food & Beverage Executive
Radisson Blu Hotel
01.2012 - 08.2013
Management Associate
Carlson Rezidor Hotel Group
06.2010 - 11.2011
Internship
ITC MauryaThe Luxury Collection
11.2008 - 04.2009
Intern
Taj Fort Aguada Resort
12.2007 - 01.2008
BA - Hospitality Management
Edinburgh Napier University
Management Trainee - Food & Beverage Service
CARLSON REZIDOR HOTEL GROUP