Nitin Goyal

• Resolved customer complaints involving food or beverage quality and service.
• Managed bar and wait staff and directed hiring program.
• Maintained highest standards for beverage quality and service.
• Managed all day-to-day operations within budgeted guidelines.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
• Designed beverage menus.
• Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
• Complied with health and safety regulations.
• Fostered a positive team atmosphere by promoting open communication channels between staff members regarding best practices or concerns within the workplace setting.
• Implemented waste reduction measures through proper portion control techniques which led to significant cost savings.
• Monitored market trends to stay ahead of competitors in offering unique beverages tailored to customer preferences.
• Streamlined inventory management for optimal efficiency and cost savings.
• Collaborated with vendors for better pricing, leading to increased profit margins.
• Organized special events and promotions that attracted new patrons and increased overall sales revenue.
• Boosted customer satisfaction by implementing innovative beverage menu options and ensuring quality service.
• Managed budgeting and financial reporting, maintaining accurate records of revenues and expenses.
• Contributed to the establishment''s reputation for exceptional service by consistently receiving positive customer feedback and recognition.
• Designed creative cocktail recipes that became popular among guests, driving repeat business.
• Maintained compliance with all local, state, and federal regulations pertaining to alcohol sales and service protocols.
• Implemented strict safety standards to maintain a clean and sanitary work environment for employees and customers alike.
• Conducted regular performance evaluations for staff members, providing constructive feedback to foster growth and development.
• Worked closely with chefs on pairing recommendations for food menus enhancing dining experiences.
• Coordinated closely with other department managers on strategies to improve overall guest experience across all aspects of the venue''s offerings.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Developed staff training programs to enhance employee knowledge and skillsets in the beverage industry.
• Optimized staffing schedules based on anticipated business levels to ensure adequate coverage while minimizing labor costs.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Conduct performance evaluations for staff members, develop and implement strategies to enhance team performance, improve processes and increase efficiency.
• Manage cellar and beer delivery systems to high standards and in accordance with brewery recommendations.
• Recruit and train top talent, connect with qualified candidates through job boards and social media posts.
• Handling customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Work with directors to come up with marketing campaigns to meet sales targets.
• Assist in waiter hiring, interviewing, selecting and onboarding recruits to build team of high-performing individuals.
• Develop new craft cocktails and seasonal offerings inspired by industry trends and patron suggestions.
• Monitor and estimate supply requirements based on historical needs and generate purchase orders to replenish and maintain bar inventory.
• Manage food and beverage inventory by counting stock counts daily and ordering low-stock supplies when required.
• Maintaining overall knowledge of functionality in every department to facilitate assistance when needed.
• Maintain meticulous financial records for accurate budgeting and financial planning.
• Streamline operations to provide efficient service and ensure optimal staffing levels.
• Determining root cause of performance trends, developing process improvement plans to target assurance in quality, safety and customer satisfaction.
• Mentor and monitor staff to provide hospitable, professional service while adhering to policies and business initiatives.

• Provided recognition, promoted good public relations, and handled complaints, concerns or special requests for guests, clients, and group contacts.
• Provided expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
• Worked closely with the Beverage Manager, Director of Restaurant & Bar, Director of Food & Beverage, Executive Chef and Executive Sous Chefs to design an effective menu and wine list.
• Ensured excellent product quality at a fair price and attending regular operational meetings to ensure effective coordination and cooperation between departments.
• Select, train, evaluate, lead, motivate, and discipline all employees and supervisors in various hotel department to ensure and establish that cultural and core standards are met along with long-range strategic planning for outlet operation.
• Managed weekly inventory transactions by creating templates to track optimal food and beverage stock.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Impact.

• Gained knowledge of company policies, protocols and processes.
• Strengthened and demonstrated leadership skills by making decisions that best serve guests and employees.
• Attended, participated and occasionally led required meetings, training events, and performed other tasks as requested by management.
• Anticipated guest needs, ascertain satisfaction, offered suggestions, and responded quickly and appropriately to guest concerns and requests.
• Led daily shift briefings, ensuring all new hires are properly trained and entered into payroll system according to training manuals.
• Provided feedback and coaching to all service staff and communicated the progress of training to management.
• Working harmoniously and professionally with co-workers and supervisors; maintain discretion and confidentiality, including matters relating to guests, staff, and the company.

• Handled and managed re-opening and operations of Copitas bar after pandemic.
• Ensured smooth restaurant operation by responding to customer queries, issues and coordinating with the staff during scheduled shifts.
• Coordinated in planning of menus in liaison with chef.
• Maintained a clean and organized work environment to ensure compliance with quality control, health and safety department.
• Responsible for analyzing and planning bar sales levels and profitability.
• Facilitated learning and development for all the team members of the outlet.
• Analyzed reports, menu planning, suggestive, upselling, curative selling and planning Bar Takeovers.

Handled Food and Beverage operations during Pandemic for -

• The Lobby lounge
• The Collection (single spirit bar)
• CUR8( All day dining Restaurant)
• Room Service (In Room Dining)

• Support Restaurant and Bar Manager to ensure the smooth day-to-day functioning of the outlet.
• Managed bar inventory (supplies, perishables, liquor).
• Worked with Restaurant & Bar Manager and the Chef on bar menu planning and organizing whiskey dinners.
• Provided recommendations and suggestions to guest for choosing drinks and snacks.
• Handled an assigned house bank and followed all cash handling procedures as per hotel standard.
• Ensured that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests.
• Comply with all food and beverage regulations.
• Developed strong relationships with guests, fostering loyalty and repeat business.

• Setting up of banquet space both front and back of the house, banquet policies and procedure for operational and day to day working, snagging of banqueting areas including functional and operational.
• Curating menu for mocktail bar, detox station, milkshakes, smoothies and welcome drink.
• Setting up and standardizing areas for buffet, bar setups, tea and coffee breaks setups and planning MICE.
• To be compliant with all food & beverage policies, standards and procedures by undergoing training.
• Continuously improve and innovate upon product and service, ensure that all the operational standards set for all the equipment and processes are followed.

• Support Restaurant and Bar Manager to ensure the smooth day-to-day functioning of the outlet.
• Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Ability to sell or influence others for upselling and suggestive selling.
• Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.
• Handled assigned house bank and followed all cash handling procedures as per hotel standard.
• Stay guest focused and nurture an excellent guest experience.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Served high customer volumes during special events, nights, and weekends.

• Coordinate set-up requirements for hotel and off-site functions according to the banquet event order.
• Communicated directly with group contacts, catering managers, and conference services managers to ensure that all details of the function are carried out.
• Ensured quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
• Maintaining high standards of quality control, hygiene, and health and safety at work.
• To work closely with Banquet Manager and Asst. Banquet Manager to ensure effective coordination and cooperation in department.
• Planning and conducting the Out Door Catering events.
• Observed physical condition of facilities and equipment in the banquet area and made recommendations for corrections and improvements as needed.