RAJWARDHAN BHANU PRATAP SINGH RATHORE
THE ALCHEMIST (FOOD AND BEVERAGE)
Pune,Maharastra
Summary
Seeking for challenging assignments in the field Hotels & Restaurants/ Public Relations/Hospitality.
PROFILE : Dynamic Operations Head (Food and Beverage) with 18 years of experience coordinating food and beverage planning and managing kitchen staff. Expertise in Large-scale hotel handling multi cuisine outlets and a large-scale events and Catering Experience. Good operational, administrative and interpersonal skills. Result oriented professional commended for reducing food and labor costs and achieving 53 % of Departmental GOP YTD .
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
18
18
years of professional experience
3
3
years of post-secondary education
6
6
Certifications
Work History
General Manager of Operations
STONEX GLOBAL
NEW DELHI , INDIA
10.2025 - Current
- Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
- Established standard operating procedures that enhanced employee performance.
- Delivered consistent results in challenging market conditions through sound decision-making based on comprehensive data analysis.
- Developed high-performing teams through effective coaching, mentoring, and performance management strategies.
Director of Food and Beverage
Shangri-la
Bengaluru , Karnatka
2024.06 - 2025.09
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked effectively in fast-paced environments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Operations Head (F&B)
Hyatt Regency Pune
PUNE, Maharashtra
05.2022 - 04.2023
- Handling 50,000 Sq.Ft. of Convention Space.
- 5 Food and Beverage Outlets.
- Total F&B Revenue Projection for the FY is 48 Cr for Banquets and conventions and 48 Cr. for F&B Outlets.
- Total 96 Cr. of Food and Beverage Revenue.
Team Size is 155 People Including F&B Sales Team. - GOP Delivered For the Last FY is 53%.
Developed ongoing training initiative to improve beverage knowledge of serving employees. - Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Exceeded goals through effective task prioritization and great work ethic.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Worked with qualified chef to diversify menu with new offerings.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Oversaw food preparation and monitored safety protocols.
EAM NYK , REGIONAL DFB (SEA ) REGION
THE AMAN
NYK, EUROPE, ASIA PACIFIC
07.2014 - 11.2021
- Design and Plan Private Jet tours.
- Curate Special Menu and Experience for the Guest.
- Co-ordinate with all Resorts team for Transit.
- Sharing and obtaining Guest Preferences and History in terms of Basic needs.
- Planing and Tailoring Every Guest itinerary according to Guest Interest and Preferences.
- Curating Destination Weddings for HNI Guests. Each and Every Wedding Size was approx 4 -6 Cr. in terms of revenue.
- I was a Pre-opening Director of Food and Beverage for THE AMAN (TOKYO).
- I was responsible for 18 Resorts Food and Beverage Operations in 7 Countries in ASIA with the Conceptualization of Dream Destinations Wedding.
- Special Mention-Handled portfolio of “Officiating General Manager” for 1.5 Years in 2017 during General Manager transition.
Manager Food and Beverage
THE OBEROI
JAIPUR, RAJASTHAN
12.2012 - 06.2014
- Manage all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing Initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
- Monitor and develop team member performance to include, but not limited to providing supervision and professional development, conducting counselling and evaluations and delivering recognition and reward.
- Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
- Ensure compliance with health, safety, sanitation and alcohol awareness standards.
- Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to increased overall revenue.
- Ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of local area and events.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Enhance wine sale by 30% through innovative ways of selling.
- Introducing Cognac, Single malt and Cigar trolley and increasing Tobacco sales by
60% year to date. - Increase of Non-resident covers by 15% year to date.
- Leading Quality Assurance-84%; highest in last ten years of hotel opening.
- Guest Satisfaction score-89%; increase of 13% from last year.
- Employee Engagement survey-4.2; as against 3.6 of last year
Education
BHM - Hotel Management
IHM GOA
GOA 07.2003 - 06.2006
Skills
Budgeting
Operational protocols
Safe food handling
Fine Dining
Employee Development
Financial Goals
Guest Service
Guest Satisfaction
Interpersonal Skills
Catering Experience
Business Operations
Menu development
Cost controls
Kitchen equipment operation and maintenance
Food plating and presentation
Certification
Core Competencies
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
I can’t understand why people are frightened of new ideas. I’m frightened of the old ones.
John Cage
Timeline
General Manager of Operations
STONEX GLOBAL
10.2025 - Current
Director of Food and Beverage
Shangri-la
2024.06 - 2025.09
Operations Head (F&B)
Hyatt Regency Pune
05.2022 - 04.2023
EAM NYK , REGIONAL DFB (SEA ) REGION
THE AMAN
07.2014 - 11.2021
Manager Food and Beverage
THE OBEROI
12.2012 - 06.2014
BHM - Hotel Management
IHM GOA
07.2003 - 06.2006