NIKHILESH BOHRA

• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
• Increased food and beverage revenue by 18% month-over-month through strategic promotions, upselling, and event planning.
• Developed seasonal menus in collaboration with Chef Ritu Dalmia and Executive Chef to align with market trends.
• Maintained inventory control, achieving significant reduction in waste through optimized procurement and portion control.
• Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
• Managed vendor relations, negotiating contracts that reduced supply costs by 15% while upholding quality standards.
• Successfully launched Amaraanth Kitchen and The Lab at Amaraanth, driving growth in monthly F&B revenue.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
• Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
• Oversaw food preparation, production and presentation according to quality standards.

• Managed all restaurant operations including front-of-house and back-of-house functions.

• Working closely with Chef Ritu Dalmia & her team for menu planning, setting up the SOP’s and maintaining high standards in the kitchen and restaurant.

• Successfully overseeing daily operations, leading staff, and ensuring outstanding customer service.

• Hired, trained, and supervised staff to ensure high performance and excellent service.

• Monitored inventory levels, and ordered supplies to maintain optimal stock levels.

• Implemented cost-control measures to improve profitability and reduce waste. Ensured compliance with health, safety, and hygiene regulations.

• Handled customer inquiries and complaints promptly and professionally.

• Developed and executed promotional strategies to increase footfall and sales.

• Responsible for overseeing front-of-house restaurant operations before and during service hours.
• Maintain service and sanitation standards in the restaurant.
• Handling guest complaints and evaluating feedback.
• Maintain the productivity of associates, as well as conduct daily trainings with the team pertaining to kitchen, as well as food and beverage service.
• Overlooked and supervised, Culinary Culture’s event, hosted at Cavatina in August of 2022, by Vir and Raj Sanghvi.
• Coordinated with Pernod Ricard in the organization of alcohol for Culinary Culture’s event.
• In charge of the service team at the catering of the G20 summit event held at Fort Aguada, which catered to the health and chief minister of Goa, along with many international delegates.
• Handled the service team at multiple outdoor caterings, including private house parties and special occasions for celebrities, such as Sachin Tendulkar.
• Well-versed in taking care of high-profile guests and celebrities, ensuring their full discretion and privacy during their dining experience.
• Ensuring a par stock of CGS, as well as maintaining inventory of alcohol.
• Ensured all breakages are recorded and controlled.
• Responsible for handling guest tables, order-taking, and ensuring the highest quality of service toward the guests' dining experience.
• Involved in daily restaurant operations and workflows, such as table setups, polishing, and stacking of cutlery and crockery, etc.

Club Lounge.

• Responsible for handling core Club lounge operations, ensuring there is a smooth service sequence according to Brand Standard Audit, focusing on guest satisfaction.
• Took care of the repair and maintenance of equipment in the restaurant at Club Lounge.
• Work in close coordination with the chef to uphold product and service standards.
• Responsible for the requisition of food and beverage at the Club Lounge.
• Responsible for beverage handling and monthly reconciliation of CCG inventory.
• Develop and maintain positive working relationships with others, support team members to reach common goals, and respond appropriately to the concerns of other employees.
• Ensuring teamwork to ensure optimum service and that guest needs are met.
• Responsible for training new joiners in the restaurant at the Club Lounge.
• Responsible for making the daily roster for the staff at the Club Lounge.

Front Office.

• Room Blocking: Assisting DMs/MODs with the next day arrivals; actively taking part in ACCO meetings.
• Check-ins and check-outs, as per brand standard audit.
• Reading emails and actioning them.
• GXP & Birch Street.
• Cashiering, reimbursements.
• Handling all Travel Desk, Concierge Desk, and Business Center.

• Gained experience working in the four major departments of the hotel.
• Understood basic workflows, standard operating procedures, and day-to-day tasks of each department.
• Understood the importance of each department and how vital their roles are to work in tandem and ensure a well-rounded and elevated guest experience.
• I was part of the team that catered to Mukesh Ambani's daughter's wedding.
• I was part of the Munjal wedding event (owners of Hero MotoCorp).
• Helped coordinate the setup of the banquet for the ICICI LOMBARD conference.
• I was part of the F&B service team for the lunch at Promenade for the TRAVEL & LEISURE guests.
• Actively participated in the banquet for the OBEROI REALITY GROUP event.