RAVINDRA BHANDARI

• Currently handling seven Food and beverage outlets and eight Banqueting spaces on 68 acres in a 188-key hotel
• In charge of an efficient team of 89 team members, including five restaurant managers
• Responsible for ordering supplies supervising staff - providing guest services cost of sales, P&L: Maintain food service and safety standards in the kitchen.
• Planned and coordinated logistics and materials for board meetings, committee meetings, and staff events.
• Screened applicant resumes and coordinated both phone and in-person interviews.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw basic operating procedures and SOP`s..
• Responded to customer complaints, addressing concerns and distress with amicable interactions.
• Managed bar and wait staff and directed the hiring program.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Successfully planned and executed the G-20 event (Women's Empowerment).

I have been handling 35 Brewhouse (only microbrewery and Bar in any 5-star hotel in North region) as an in-charge and have been responsible for setting up standards and handling the operation and processes from the very first day of it's opening

• We have done multiple events for the branding and stability of the Outlet from day one
• 5.5 billion for the fiscal year 2019-2020 and 4.72 billion for the fiscal year 2021-202

ACHIEVEMENTS

• Cleared all audits (BSA, COYLE AUDIT) with exceptional results (all above 95%) in last 1 year and 10 months
• Nominated and chosen as Manager of the Month for exceptional revenue and GSA scores.
• Maintained all Guest Voice scores above 83% against the budget of 76% YTD
• Last year, three of my associates were promoted to executive positions under my supervision.

KEY TASKS HANDLED

• Operations and Planning
• Training team for various audits like-BSA, ISRA, and COYLE, which are very important for the organization
• kept the restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Identified team weak points and implemented corrective actions to resolve concerns.

• Obtained a 100% LQA score during the audit conducted by LQA Company in Rajwada Bar (summer audit) for the years 2016, 2017, and 2018.
• Obtaining 95% and 86% LQA scores during drinks service audits conducted by LQA Company in 2016 and 2017, respectively.
• Had a major contribution in successfully maintaining 94.58% NPS for the financial year 2016–2017 of the department, which was the best among all the Oberoi hotels across the globe.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Mentored newly hired employees on operating equipment and safety and developed a training manual to use for reference.
• Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
• Maintained compliance with company policies, objectives, and communication goals.
• Successfully completed Executive Development program (EDP) which is conducted by OCLD

Professional Achievements

• Successfully completed the OCLD supervisory development program (SDP).
• Certified departmental trainer (CDT) by OCLD.
• Competed in MONIN Cup 2016 Regional round Delhi, NCR
• Participated in various wine tasting and cocktail making training sessions
• Participated in personality development training conducted by OCLD
• Completed online course Burgundy short course and bar professional course by Lobster ink

Trainings attended

• Moet Hennessy portfolio training by Rohan Jelkie
• American whiskey Mixology and appreciation seminar on the nuances & subtleties of Bourbon &
• Tennessee whiskeys
• Brindco wine academy training by WSET LVL4 certified trainer
• Hotel training workshop on basic interpersonal skills by OCLD
• Obtained a 97% LQA score during the audit at Suryamahal Restaurant, which is conducted by LQA.