Nishant Oberoi
Mumbai
Summary
Results-oriented professional with significant experience in food and beverage operations. Expertise in budget management, customer relationship enhancement, and quality assurance. Proven ability to improve service standards and increase revenue.
Overview
33
33
years of professional experience
Work History
Associate Director - Food and Beverage
The Taj Mahal Palace and Tower
Mumbai
04.2023 - Current
- Leading operational strategies to enhance guest satisfaction and service quality.
- Conducting periodic competition analysis to maintain market leadership.
- Managing budgets in alignment with company targets while reviewing profit and loss statements monthly.
- Planning and organizing food festivals, promotions, and special occasions to drive engagement.
- Maintaining high standards of quality control, hygiene, health, and safety protocols.
- Motivating team members to deliver excellence and foster innovation.
- Assisting Director of Food & Beverage in aligning departmental goals with hotel business strategy.
- Reviewing guest feedback on Trust You and social media, implementing corrective actions as needed.
Food and Beverage Manager
Taj Mahal Lucknow
Lucknow
11.2021 - 04.2023
- Oversaw all operations for bar, restaurants, banquets, and off-site services.
- Achieved over-target guest satisfaction scores through proactive service management.
- Maintained high standards of quality control and compliance with health regulations.
- Analyzed restaurant sales levels to enhance profitability strategies and managed budgets aligned with company financial targets.
- Directed efforts that resulted in 40% revenue growth across all outlets.
- Responded swiftly to customer complaints to ensure zero-defect service.
- Implemented plans to optimize operational efficiency and service delivery.
Restaurant Manager
The Taj Mahal Palace and Tower
Mumbai
06.2012 - 11.2021
- Managed operations for Shamiana, contributing to overall success over one year. Led pre-opening and opening teams, ensuring smooth launch processes for Shamiana. Oversaw management of The Zodiac Grill, elevating fine dining experiences. Directed banquet operations, optimizing event execution and enhancing guest satisfaction. Maintained high standards in dining services as Manager for Masala Kraft.
- To maximize revenues and profitability of the restaurant, and ensure prompt, accurate, and personalized service to all customers.
- Maintain constant guest contact, build relationships, solicit feedback, and monitor the GSTS for the restaurant.
- Manage staff performance, identify their training needs, and address their grievances and counseling issues.
- Review the profit and loss statement of the outlet, draw up action plans, and prepare reports at the end of the month.
Restaurant Manager
Royal Tulip Hotel
Kharghar, New Mumbai
10.2012 - 05.2013
- Managed daily operations of coffee shop, ensuring adherence to company standards.
- Supervised restaurant staff to maintain exceptional service quality.
- Created and enforced standard operating procedures for food safety compliance.
- Cultivated positive guest relations through effective communication and problem resolution.
- Partnered with marketing team to develop promotional events and initiatives.
Restaurant and Bar Manager
Thistle Cheltenham Hotel
Cheltenham
02.2010 - 01.2012
- Oversaw operations of Buford restaurant and bar, managing staffing, inventories, and health standards.
- Led team of 20 employees, including two supervisors, ensuring effective training and motivation.
- Conducted recruitment efforts to fill staffing gaps due to HR offsite functions.
- Generated reports on operational performance and compliance with health and safety regulations.
Assistant Restaurant and Bar Manager
Thistle Brands Hatch Hotel
Dartford
11.2007 - 02.2010
- Managed operations of two-rosette restaurant, overseeing bar operations as joint in charge.
- Oversaw daily operations of bar and restaurant areas.
- Prepared monthly reports on staff management, food and beverage costs.
- Conducted show-arounds for functions, coordinating wedding ceremonies and receptions.
Assistant Waiter
Costa Cruises
Italy
09.2003 - 03.2006
- Facilitated efficient food and beverage delivery to guests alongside waitstaff.
- Ensured cleanliness and organization of dining areas during service shifts.
- Collaborated with kitchen staff for timely meal preparation and delivery.
- Addressed guest inquiries and requests to deliver exceptional customer service.
Guest Service Assistant
The Taj Mahal Hotel
New Delhi
02.2001 - 09.2003
- On the team of one of the most popular coffee shops of New Delhi – Machaan.
- Assisted guests with menu selections and dietary needs to enhance service quality.
- Delivered food and beverages promptly, ensuring efficient dining experiences.
- Collaborated with kitchen staff to coordinate timely food preparation and delivery.
- Resolved guest complaints effectively, maintaining a positive atmosphere.
Restaurant Supervisor
Crown Plaza Surya
New Delhi
10.1998 - 02.2001
- Supervised daily restaurant operations, ensuring smooth service and guest satisfaction.
- Trained and mentored new staff on service standards and restaurant procedures.
- Coordinated shifts and schedules for team members to optimize performance.
- Monitored inventory levels, ordering supplies as needed to maintain stock.
- Resolved customer complaints swiftly, enhancing overall dining experience.
Industrial Trainee
Taj Bengal
Kolkata
09.1996 - 02.1997
- Completed training across four operational departments: front office, food and beverage, housekeeping, and food production.
- Specialized for one month in Chinese kitchen operations, enhancing culinary skills.
- Gained practical experience in managing a 5-star deluxe property’s daily operations.
- Demonstrated comprehensive understanding of luxury hospitality standards and practices.
Trainee Front Office Assistant
Hotel Ajanta Continental
Dehra Dun
10.1992 - 01.1994
- Maintained cleanliness and organization in the lobby and reception area.
- Attended training sessions and meetings to learn new information and develop personal skills.
- Supported team members during peak service times to ensure smooth operations.
- Worked alongside senior team members to learn related job tasks and roles.
Education
Master of Science - Hospitality And Tourism Management
Sheffield Hallam University
Sheffield06-2009
Bachelor of Science - Hotel Management
Titute of Hotel Management, Kolkata
Kolkata06-1998
Higher Secondary -
The Doon School
Dehradun06-1992
Skills
- Budget management
- Competition analysis
- Quality control
- Event planning
- Team motivation
- Customer relationship management
Languages
English
Proficient (C2)
C2
Hindi
Proficient (C2)
C2
Spanish
Elementary (A2)
A2
French
Elementary (A2)
A2
Italian
Elementary (A2)
A2
Interests
- Automobiles, traveling, photography, salsa, volleyball, and squash
Timeline
Associate Director - Food and Beverage
The Taj Mahal Palace and Tower
04.2023 - Current
Food and Beverage Manager
Taj Mahal Lucknow
11.2021 - 04.2023
Restaurant Manager
Royal Tulip Hotel
10.2012 - 05.2013
Restaurant Manager
The Taj Mahal Palace and Tower
06.2012 - 11.2021
Restaurant and Bar Manager
Thistle Cheltenham Hotel
02.2010 - 01.2012
Assistant Restaurant and Bar Manager
Thistle Brands Hatch Hotel
11.2007 - 02.2010
Assistant Waiter
Costa Cruises
09.2003 - 03.2006
Guest Service Assistant
The Taj Mahal Hotel
02.2001 - 09.2003
Restaurant Supervisor
Crown Plaza Surya
10.1998 - 02.2001
Industrial Trainee
Taj Bengal
09.1996 - 02.1997
Trainee Front Office Assistant
Hotel Ajanta Continental
10.1992 - 01.1994
Master of Science - Hospitality And Tourism Management
Sheffield Hallam University
Bachelor of Science - Hotel Management
Titute of Hotel Management, Kolkata
Higher Secondary -
The Doon School