RAJWARDHAN BHANU PRATAP SINGH RATHORE

Handling 65,000 Sq.Ft. of Convention Space.
8 Food and Beverage Outlets.
Total F&B Revenue Projection for the FY is 65 Cr for Banquets and conventions Including ODC and 54 Cr. for F&B Outlets. Total 119 Cr. of Food and Beverage Revenue.
Team Size is 145 People Including F&B Sales Team. GOP Delivered For this FY is 55 %.
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.
Utilized highly developed task prioritization skills, triaging need based on customer concerns and anticipated guest volume.
Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality. Implemented business strategies, increasing revenue and effectively targeting new markets. Tracked trends and suggested enhancements to both challenge and refine company's product

• 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.

• 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.

• 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

• Identifying and developing new products, equipment & amenities to enhance the product quality.
• Responsible for daily operations and standard operating procedures.
• Responsible for Conference and Wedding detailing as one point of contact for guests, vendors and act as Wedding planner.
• Regular Guest interaction to monitor satisfaction levels, complaint handling and recovery.
• Tracking Guest Questionnaire and analysis.
• Regular departmental audits.
• Responsible for achieving budgets and keep expense under control-P&L .
• Periodic inventories and control procedures, and book keeping.
• Wastage control.
• Developing training program for all levels of food & beverage team.
• Responsible for bi-annual appraisals, job chats and reviews of team and performance rewards.
• Departmental communication forums.
• Evaluating their performance at regular intervals and mapping their growth in company.
• Grooming team to management levels through internal recommendation or OCLD (Oberoi Centre for Learning and Development)
• Directly responsible for learning and development of STEP (Systematic Training and Education Program ) trainees.
• Guest satisfaction scores are at 94% month on month for tenure.
• Gallup scores are at 4.5 during 2011.
• Attrition rate was at 25%.
• Two venues developed as theme dinner venues with innovative approach.
• Conceptualized Jungle Brunches in liaison with Forest officials.

• Supervise & responsible for day to day operation, order & appearance of restaurant, room service, banquet, and bar.
• Check cleanliness of Safety & Security system as per guideline.
• Initiate & follow up maintenance order.
• Coach, train and manage employees within hotel’s organization structure.
  Achieve budgeted revenues & expenses and maximize profitability related to food & beverage department.
• Facilitated training for associates through daily coaching and regular performance appraisals.
• Built strong relationships with customers through positive attitude and attentive response.
• Demonstrated knowledge of company mission and goals and mentored employees in reaching objectives aligned with company core values.
• Module exceptional customer service and mentored associates on direct link between revenue growth and customer loyalty.
• Established open and professional relationships with team members which helped resolve issues and conflicts quickly.

• Assisted coworkers and staff members with special tasks on daily basis.
• Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
• Updated customer accounts with add-on room charges, including minibar use and room service bills.
• Explained details regarding property, including restaurants, pool area, spa and fitness center to acclimate patrons to resort environment.
• Provided guests with above-and-beyond service, including making outside venue reservations and setting up tours.