Nitin Goyal

• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Increased sales during off-peak hours by creating and promoting special offers.
• Train Front of House 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.
• Work with directors to come up with marketing campaigns to meet sales targets.
• 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.
• Maintain meticulous financial records for accurate budgeting and financial planning.

• Ensured compliance with company standards, health regulations, and safety protocols within the outlet at all times.
• Actively participated in local community events as brand ambassador to increase awareness of outlet's offerings and drive foot traffic to location.
• Supported Outlet Manager in achieving financial goals through diligent budgeting, forecasting, and expense tracking efforts.
• Ensured that all outlet staff adhered to corporate policies, regulations, and guidelines for consistent brand image across all locations.
• Developed an engaging workplace culture that encouraged teamwork, promoted employee retention, and attracted top talent to join the outlet team.

• Gained knowledge of company policies, protocols and processes.
• Developed problem-solving abilities through hands-on experience with real-life business scenarios.
• Used company reports to analyze sales, gross profit and inventory activities.
• Showcased strong organizational skills by effectively managing multiple projects and tasks simultaneously, meeting all deadlines, and maintaining high level of performance under pressure.
• Analyzed customer feedback to identify areas for improvement.
• Handled day-to-day customer or client questions via telephone or email.
• Mastered industry-specific software tools for efficient data analysis, reporting, and decision-making purposes.
• Improved management skills by participating in rigorous training programs and workshops.

• Handled and managed re-opening and operations of Copitas bar after pandemic.
• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
• Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in dining area or kitchen facilities.
• Responsible for analyzing and planning bar sales levels and profitability.
• Facilitated learning and development for all 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 smooth day-to-day functioning of the outlet.
• Supported other staff members during busy shifts by stepping in wherever needed to maintain smooth operations.
• Managed bar inventory (supplies, perishables, liquor).
• Improved overall table turnover rate by efficiently completing tasks such as clearing dishes and resetting tables between parties.
• Worked with Restaurant & Bar Manager and the Chef on bar menu planning and organizing whiskey dinners.
• Handled 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 banquet event order.
• Communicated directly with group contacts, catering managers, and conference services managers to ensure that all details of 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 of Out Door Catering events.
• Observed physical condition of facilities and equipment in banquet area and made recommendations for corrections and improvements as needed.