SHEIKH MOHD. PARVEZ

As a seasoned hospitality professional, I proudly share my extensive experience in managing and overseeing 139 rooms at Mahindra Hotels and Resorts Pvt Ltd. Throughout my tenure, I have successfully navigated the dynamic challenges of handling a large inventory while consistently delivering exceptional guest experiences.

My role involved meticulous coordination of room allocations, ensuring optimal occupancy rates, and maintaining the highest standards of cleanliness and comfort. I implemented strategic initiatives to enhance room utilization, contributing to the overall success of the resort. This experience has honed my skills in efficient room management, attention to detail, and the ability to adapt to the diverse needs of our guests.

Working within the renowned Mahindra brand, I embraced the commitment to excellence and innovation, consistently exceeding guest expectations. This hands-on experience has not only strengthened my operational skills but also deepened my understanding of the intricacies involved in creating memorable stays for our diverse clientele.I take pride in my contribution to the success of Mahindra Hotels and Resorts, and I look forward to leveraging this experience in future endeavors within the dynamic hospitality industry.

• Operational Management: Oversee the day-to-day operations of the resort, ensuring smooth functioning of all departments including front office, housekeeping, food and beverage, and recreation.
• Guest Services: Ensure high-quality guest services, addressing customer needs and feedback promptly, and maintaining a high level of customer satisfaction.
• Staff Management: Recruit, train, and supervise resort staff, fostering a positive work environment and ensuring adherence to service standards.
• Financial Management: Monitor and manage budgets, expenses, and financial performance, working towards revenue growth and cost control.
• Sales and Marketing: Implement strategies to drive resort occupancy and revenue, collaborating with the sales and marketing team.
• Compliance: Ensure compliance with legal and safety regulations, maintaining a safe and secure environment for guests and staff.
• Maintenance: Oversee maintenance and upkeep of the resort facilities, ensuring a pleasant and comfortable environment for guests.
• Event Management: Coordinate and host events at the resort, catering to various occasions and guest requirements.
• Relationship Management: Build and maintain positive relationships with vendors, local authorities, and other stakeholders.

(Under Sarovar hotels and resorts group with 49 rooms)

• Handling complete pre-opening strategy, operations and management of the hotel and guide the hotel senior leadership team with sarovar brand implementation and execution.
• Vision to set as Pre-opening, Strategic Planning, Client Relationship, Training and Development.
• An expert planner in marketing strategies with the ability to roll out and implement innovative corporate strategies, proved as a versatile Business Manager over the years.
• Emphasizes on continuous improvement, empowerment, and teamwork to achieve operational efficiency and profitability.
• Excellent interpersonal communication and management skills have helped in driving motivated teams and achieving organizational goals.

(Under Sarovar hotels and resorts group with 80 rooms)

(Under Sarovar hotels and resorts group with 42 rooms)

• Characteristics
• Ensure that all employees have a complete understanding of and adhere to employee rules and regulations
• Ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security
• Work on Feedback the results of the Employee Surveys and to ensure that the relevant changes are implemented
• Customer & Employee Focus
• Identifying and meet both their needs and understanding their views and attitudes
• Empathetic yet disciplined
• Focus on authentic hospitality and genuine care of employees
• Reconcile conflict and probe for information for better understanding of the situation
• Produce new ideas and a range of solutions to meet the demands of our External and Internal Guests
• Ensure professional, high quality work standards are met; accepts criticism without hostility or defensiveness and uses it constructively to move forward
• Ensures safety at the workplace for Employees and Guests
• Ensure that all employees deliver the brand promise and provide exceptional guest service at all times
• Ensure that employees also provide excellent service to internal customers in other departments as appropriate
• Spend time in public areas observing employee-guest interaction and talking with guests, working through Heads of Department to coach employees in guest service skills as necessary
• Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
• Other relevant Competencies
• Organizational Capability
• Ensure that the Hotel activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate
• Oversee the preparation and update of individual Departmental Operations Manuals
• Conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary
• Financial Acumen
• Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
• Ensure that each profit centre is operated in line with maximising profit while delivering on the brand promise
• Ensure that each cost centre operates with the lowest possible cost structure while also delivering on the brand promise to the guest
• Help the HODs to prepare of the Annual Business Plan for the hotel
• Strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate
• Proactively manage costs based on key performance indicators, working through the respective Heads of Department as appropriate
• Ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets
• Actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximise yield and overall profits in Outlets and Banquets
• Marketing Measures
• Prepare, utilise and update an Annual Marketing Plan, broken down as necessary by department
• Constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge
• Encourage Heads of Department to look for Marketing and Public Relations opportunities to increase awareness and ultimately business
• Operational involvement
• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate
• Monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary
• Make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented
• Feedback the results of the Consumer Audit and to ensure that the relevant changes are implemented
• Work closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests
• Make sure that Hotel employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”
• Make sure that all employees are up to date with the availability of seasonal and new products on the market
• Taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate
• Other Duties
• Maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations
• Be open to respond to changes in the function as dictated by the industry, company and hotel
• Regularly read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety
• Always attend training sessions and meetings as and when required
• EXPERIENCE:
• Hotel achieved the budget for the first time in operation
• Hotel achieved a record ADR and Rev par growth of close to 30%
• Ensured brand standards of the hotel were adhered
• Ensured audit scores above 90% in LRA, Hygiene and Security audit, Worked with finance and sales team to ensure the AR days and AP days were well within the prescribed number
• Worked on management company and owner relationship
• Involved with the development of the HODs and their team
• With HR Initiated associate activities and ensured they were being done consistently for a happy and engaged associate
• Worked with the HODs to achieve their goals and in turn achieved personal goals too
• Ensure 100% compliance of international and local laws in operations
• Worked with Food and Beverage to conceptualize the outlets and refurbish to meet the standards of expectation and the revenues grew considerably
• Working with Engineering team to achieve the 20/30 goal to save energy, fuel and water
• (Flagship Property of Sarovar hotels and resorts group with 68 rooms)
• Functions as the strategic business leader of the property's food and beverage operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable
• Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives
• The position ensures the food and beverage operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department
• Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment

• To amplify the forthcoming campaigns of the brand
• To capture behind the scenes activity of the ad that is being shot, capsule the same and then amplify it across relevant news channels
• To capsule this in such a manner that it is provided to the news channels like a story
• Innovating Content
• Creating Content for celebrities which will lead to brand associations
• Handling Bollywood related projects
• Planning and executing a 360 degree PR Plan
• Handle advertising or sales promotions work to support marketing efforts
• Arrange and conduct programs to keep up contacts between organization representative and public
• Organizing training and seminars for the employees
• Draft Organization policies and communicate it to employees
• Organizing events for the company (Flagship Property of Bharat hotels a Lalit Suri hospitality group with 368 rooms and 21 residential apartment)
• To handle and lead the food & beverage department, in order to provide the highest level of hospitality in all the F & B outlets and Banquet operations
• Achieve total guest satisfaction and organizational profitability through effective utilization of all resources; Regularly delight the customer by offering trend setting and innovative products and services
• Spearheading a team of 112 people in Food & Beverage Operations, P&L Management, Capex Planning, Price and Vendor Negotiations, Team Building, Business Excellence, Key Customer Management through CRM, Training of entire F&B Team
• Mentor on Food & Beverage relates topics for Lalit Academy, Core Value and actively promotes this within and outside of the department
• Responsible for the implementation of the Performance & Development Review system and performance management within the department to deliver well trained team members at all levels and permit advancement for those qualified and interested in furthering their careers

(Flagship Property of Hilton Worldwide in Asia Pacific with 350 rooms)

• To lead the food & beverage department, in order to provide the highest level of hospitality in all the F & B outlets and Banquet operations. Achieve total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trend setting and innovative products and services
• Spearheading a team of 116 people in Food & Beverage Operations, P&L Management, Capex Planning, Price and Vendor Negotiations, Team Building, Business Excellence, Key Customer Management through CRM, Training of entire F&B Team
• Brand ambassador of Esprit and actively promotes this within and outside of the department 🞜 Responsible for the implementation of the Performance & Development Review system and performance management within the department to deliver well trained team members at all levels and permit advancement for those qualified and interested in furthering their careers

Highlights

• Strong Pre-opening Team Member for setting up Food & Beverage Department
• Awarded best certified Trainer for Hilton World Wide

(South Asia’s largest multi-dimensional lifestyle complex with approx 700 rooms and apartments)

Growth Path

- Apr’04 – Feb’05 Assistant Manager – Room service

- Feb ‘05 –Oct ‘06 Assistant Manager – Indian restaurant (Soma)

- Oct’06 – Dec’09 Outlet Manager

Since Jan’10 – Apr’ 10 Banquet Manager

• Spearheading a team of 32 people in Outlet Operations entailing Inventory Control, F&B Operations, Team Management, Pricing, Budgeting, Training and Client Servicing
• Formulating & Setting up the SOP's for every function and maintaining strict adherence at all times
• Strategically planning & organising festivals at the hotel ensuring increased business growth & profitability
• Steering operations for F& B Outlets including banquet halls with a view to achieve business objectives
• Actively involved in Menu planning, Cost & Quality Control and Training & Team Building

A four-star hotel having 128 well furnished rooms, 8 F&B outlets, including specialty restaurant, Pub, Night Club, Banquets as well as state of art health club and swimming pool.

• Managing day to day F&B Operations, Event Management, and Complaint & Feedback Management
• Successfully handled 4 banquet venues of 1200 capacity to 100 people capacity. Handling the outdoor catering for various Dow and dessert safari

A 5 Star deluxe boutique hotel, part of successfully running international chain of Le Meridian International Group with 171 well furnished rooms, 3 restaurants and 3 banquets venues

• Spearheading the routine operations including Budgeting, Cost Control, Training and sales promotion activities and development
• Credited for exceptional efforts in managing additional responsibility of Indian and Chinese restaurants

(A part of Six Continent Group of International Hotel Chain)

• Worked in F&B Department at various levels & capacities during the 10 years of long tenure with the hotel