Piyush Sharma
Hospitality
Delhi
Summary
Accomplished professional with over 19 years of progressive experience in the food and beverage service industry, specializing in international, Asian, and regional Indian cuisines. Proven expertise in selecting, training, and retaining self-motivated, guest-oriented teams while fostering a culture of operational excellence. Recognized for strong leadership abilities and a hands-on approach to skill development, enhancing guest experiences, and driving performance in dynamic environments. Committed to strategic planning and budget management, with a reputation for adaptability, reliability, and a results-driven mindset.
Overview
22
22
years of professional experience
Work History
Director of Food and Beverage
Hyatt Hyderabad Gachibowli
09.2023 - Current
- Launched Hyderabad's first teppanyaki restaurant, TGs, which is one of only three in India. Introduced a renovated all-day dining concept with à la carte service.
- Pioneered a buffet-free breakfast model with à la minute hot dishes. Operational success: Managed a team of 75 staff, driving efficiency and growth.
- Service Excellence: Implemented staff training programs, enhancing service quality and customer satisfaction.
- Customer-Centric: Leveraged feedback to refine offerings, improving ratings by few %.
- Brand Boost: Partnered with marketing and other agencies like e.g HYDRN and Supper club Hyd to elevate brand presence and visibility.
- Launched successful special events programming to drive additional revenue streams during off-peak times.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
- Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
Food and Beverage Manager
Hyatt Hyderabad Gachibowli
11.2021 - 09.2023
- Launch a speciality restauarnt Mrs Mage and Speakeasy bar Hodds.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Organized successful special events that contributed to increased sales figures.
- Worked closely with marketing teams on promotional activities that generated increased foot traffic.
- Streamlined operations through regular review of processes and implementation of best practices.
Asst. Director Food and Beverage
Hyatt Regency Delhi
04.2017 - 11.2021
- Leading the team of more than hundred plus personals in 3 specialty restaurant, one café, one patisserie, one bar, banquet space and one standalone restaurant outside the hotel TCK by The China Kitchen.
- Making P&L of restaurant closely along with finance team.
- Making MIS of all the restaurant along with finance team.
- Involve in doing Social and Digital marketing along with Marcom team.
- Involve in Menu designing, seasonal promotions along with the Chef.
- Launched the first standalone Chinese restaurant outside the Hyatt hotel with the name of TCK by The China Kitchen
- Managing Food and Beverage operation within budget and to the highest standard.
- Running and executing the workflow for flawless shifts.
- Daily monitoring the budget and maintaining the pars and the calls as per the requirement. (For standalone restaurant)
- Works as a Food Quality Manager during the shifts for the best quality food to be sent out to the guests.
- Training and developing the new staff members and managers.
- Evaluating the potentiality of the individual staff and training them for the best to make them grow well in their carrier and work knowledge and ethics.
- Providing on-going training on: Brand Standards, Communication Etiquettes, Training Skills, Ownership & Accountability, Time Management, Leadership Program, Guest Handling & Satisfaction, Teamwork & Results, Cost Control Mechanism
- Core strength lies in team mentoring and strict management, daily review and briefing and ensuring staff satisfaction and contentment.
- Demonstrated capabilities in process improvements and adherence to quality standards
- Responsible for Teaching and Training Food & Beverage Service Teams on basics for them to grow professionally in their careers.
Manager
Hyatt Regency Delhi
09.2014 - 03.2017
- Leading the team of all the three specialty and café (The China Kitchen, La Piazza, TKs and café) during this tenure.
- Leading the team by attracting, recruiting, training and appraising talented personnel.
- Design exceptional menus, purchase goods and continuous make necessary improvements.
- Maintaining the High brand standards as per the norms of Hyatt.
- Monitoring the food and beverage cost along with the Chef.
- Daily monitoring of the budget and weekly cost controls by inventories and costing.
- Maintaining the quality and consistency of all the dishes along with menu knowledge, strict monitoring and training of the subordinates.
Asst. Manager
Hyatt Regency Delhi
10.2012 - 09.2014
- Assisting Outlet manager for day to day work.
- Managing duty roster and staff attendance.
- Training of All the staff from brand standards to menu knowledge.
- Core strength lies in team mentoring and strict management, daily review and briefing and ensuring staff satisfaction and contentment.
- Continuous & on-going efforts to ensure 100% Guest Satisfaction in coyle audit.
Team Leader
Hyatt Regency Delhi
10.2008 - 09.2012
- Taking care of daily operation
- Following manager instructions
- Responsible for liquor inventory
- Responsible for the opening and closing of the restaurant.
Bar Tender
Hyatt Regency Delhi
11.2007 - 09.2008
F & B Assistant
Claridges Hotel New Delhi
03.2007 - 11.2007
Free Lance Bartending Delhi and NCR
11.2006 - 03.2007
F & B Assistant
The Oberoi Cecil Shimla
05.2006 - 11.2006
Industrial Training
Hotel Le Meridien, New Delhi
06.2004 - 10.2004
Education
Bachelor of Science - Hospitality
Institute of Hotel Management And Catering Technology
Gwalior, India 04.2001 -
Skills
Responsible for Teaching and Training Food & Beverage Service Teams on basics for them to grow professionally in their careers
Has a skilled self to perform at every department and cuisine
Hospitality management
Menu development
Operational efficiency
Sustainability practices
Hygiene standards
Project management
Staff leadership
Budget development
Team leadership
Operations management
Interests
Making new cocktails, Net Surfing, Playing cricket, Traveling
Timeline
Director of Food and Beverage
Hyatt Hyderabad Gachibowli
09.2023 - Current
Food and Beverage Manager
Hyatt Hyderabad Gachibowli
11.2021 - 09.2023
Asst. Director Food and Beverage
Hyatt Regency Delhi
04.2017 - 11.2021
Manager
Hyatt Regency Delhi
09.2014 - 03.2017
Asst. Manager
Hyatt Regency Delhi
10.2012 - 09.2014
Team Leader
Hyatt Regency Delhi
10.2008 - 09.2012
Bar Tender
Hyatt Regency Delhi
11.2007 - 09.2008
F & B Assistant
Claridges Hotel New Delhi
03.2007 - 11.2007
Free Lance Bartending Delhi and NCR
11.2006 - 03.2007
F & B Assistant
The Oberoi Cecil Shimla
05.2006 - 11.2006
Industrial Training
Hotel Le Meridien, New Delhi
06.2004 - 10.2004
Bachelor of Science - Hospitality
Institute of Hotel Management And Catering Technology
04.2001 -
COMPUTER PROFICIENCY
Well versed with M.S. Office, working on the Internet.
Self Analysis
- F&B Visionary: Believes F&B is a lifestyle, driving innovative concepts and excellence
- Concept Creator: Core member in launching TCK by The China Kitchen, Cyber Hub, Launched Mrs Mage, TGs, Hood's speakeasy bar, and 4NOTE all-day dining at Hyatt Hyderabad Gachibowli.
- People Leader: Handles manpower planning and trains teams to uphold standards
- Operational Flexibility: Adapts to environments while maintaining operational rigor and quality standards