Varun Sharma
Shastri Nagar, Alwar
Summary
Dedicated and organized professional with outstanding relationship-building and problem-solving skills. Driven to exceed expectations and operate effectively in fast-paced, high-pressure environments. Self-motivated team player adept at cultivating partnerships and building lasting relationships across all demographics and management levels. Dynamic and reliable with exceptional customer service and communication skills.
Overview
18
18
years of professional experience
Work History
General Manager Operations
Clarks Exotica Convention Resort and Spa
Bengaluru
04.2022 - Current
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Oversaw financial management, budget management, accounting and payroll activities.
- Motivated and evaluated personnel for performance improvement and goal achievement.
- Addressed customer concerns with suitable solutions.
- Guided employees on understanding and meeting changing customer needs and expectations.
- Identified areas of deficiency and performed root-cause analysis to solve problems.
- Delivered positive customer experiences by implementing effective quality assurance practices.
- Built strong operational teams to meet process and production demands.
- Improved morale and management communication by creating employee recognition and rewards practices.
- Conducted periodic assessments to evaluate company's financial performance.
- Developed initiatives for process improvement and reviewed and assessed ongoing operations.
- Monitored resource use to achieve set goals within budget constraints.
- Measured and reviewed performance via KPIs and metrics.
Director of Operations
Clarks Exotica Convention Resort and Spa
Bangalore
04.2018 - 03.2022
- As the Director of Operations I'm responsible for performing the following tasks to the highest standards:
- Support the overall strategic management of the hotel by establishing effective working relationships with senior colleagues, in particular with CEO, DOF & DHR
- In‑charge of Front Office, Housekeeping, Security, Engineering, Food and Beverage, Kitchen and Recreation as well as Food Safety
- Actively participate in the key management issues in the property (Capital projects, refurbishment, training, customer service)
- Conduct routine inspections of all areas of the Resort to ensure that the Resort hardware and software are in optimum condition
- Make a detailed and reasonable cost control plan to control operating costs of each department to maximize operating profit without compromising on SOP, safety procedures and guest experience
- Manage all direct reports professionally, encouraging good teamwork and operations
- Conduct regular Operations meetings including all direct reports
- Supervise team members performance and grooming daily
- Ensure that duty rosters are based on the needs of the Resort and are compliant with labor laws
- Ensure that Resort and direct reports achieve all key targets
- Work with the EC and F&B Manager to ensure that all aspects of F&B is operating cost effectively (menu presentations / menu / pricing / promotions and ongoing activities)
- Assist the DOS in establishing (with C&C Sales) an efficient and competitive C&C strategy and pricing
- Supervise and head all Resort activities, such as celebrations, decorations, communication and coordination with conference organizers, etc
- Evaluate competitor's products and price policies twice a year
- Adhere to the hotel's security and emergency policies and procedures
- Assist the CEO in all activities and functions related to the daily operations of the hotel.
- Established operational guidelines and identified opportunities for improvement.
- Assessed and evaluated business procedures and implemented structure to improve day-to-day operations.
- Communicated clear and consistent messages regarding departmental goals to produce desired results.
- Developed and maintained client relationships to grow business and improve account retention.
- Enhanced customer service and satisfaction through policy and procedural changes.
- Contributed to organizational strategic direction to improve products and services.
- Successfully improved employment turnover through creating incentive and training programs.
- Set goals and expectations for direct reports using performance review process, holding staff accountable.
Director Food and Beverage/Officiating GM
Clarks Exotica Convention Resort and Spa
Bangalore
04.2015 - 03.2018
- Responsible for all F & B activities as well as headed the Resort as Officiating GM for a period of 9 months
- Provide leadership to the day‑to‑day operations of the department, while focusing on the Organization's strategic goals
- Ensure there is management support and presence visible on Convention, restaurant, bar and kitchen during key times throughout the day
- Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority
- Preparation of F&B daily report and monthly reports, commenting on key performance indicators
- Optimize earnings (number of covers and average price) for points of sale
- Be involved in the pricing policy of management team
- Analyze guest feedback and implement any corrective actions with the agreement of management
- Establish in conjunction with the CEO financial performance targets for revenue, expenditure and market share and ensure department achieves these targets.
Executive Chef
Clarks Exotica Resort and Spa
Bangalore
01.2014 - 12.2015
- Develop working plans to meet targets; compare actual achievements against targets periodically; take necessary corrective action if not on target
- Take part in preparing annual budgets for the department, analyze the results and implement any corrective as required
- Preparing menus, purchasing and the updating of the technical documents
- Check and analyze all management reports that have been compiled in connection with turnover, average cover price, ratios, business forecasts, staff schedules
- Be pro‑active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards
- Under the general direction of the General Manager, and within the limits of established SOP and procedures, managed entire Kitchen operation including the Stewarding operation with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food production which meets guests and Staff expectations
- Conducts such functions as interviewing, hiring, performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate productivity and efficiency of the Kitchen team
- Developed SRC, SPS for entire food profile
- Implemented HACCP
- Developed training program for chefs and cooks
- Develops and maintained operation manuals for all Food Production
- Setting and Planning of new kitchen and outlet
- Demonstrates understanding and awareness of all company policies and procedures relating to Health,
- Hygiene and fire life safety.
Executive Chef
Travel Food Services
Mumbai
01.2010 - 12.2013
- Worked with Travel Food Services based at Mumbai Airport as the Executive Chef handling 72 outlets and 169 employees
- Headed the Production Department and reported to the Corporate Chef of the Company
- Associated with some of the most recognized and widely sought after Indian and global food brands‑
- KFC, Smoke house bar café, CBTL, Nirulaʼs, MOD, Haagen Dazs, CCD, 4 fingers, Dominos, Cho kola, Kailash parbat, Pizza hut etc
- TFS own brands: Cafeccino, Coffee and more, Idli.com, Curry kitchen, Noir bar, Ember bar, Ultra bar, Mumbai streat, Dilli se, Noodle wok, Swich, Martini bar, Good times lounge, Royal Challenge Bar, Spice Bazaar etc.
Sous Chef
BJN Group
Jaipur
05.2008 - 06.2009
- Worked with BJN Group, the largest chain of fine dining restaurants in India as a Unit and Sous chef at Indijoe (Mexican outlet).
Sr. CDP
Taj Jai Mahal Palace
Jaipur
01.2007 - 04.2008
- With Jai Mahal Palace, a Taj Premium Hotel as Sr Chef de Partie (E‑7)in Jaipur
- Chef In charge of Giardino, Alfresco fine dining Italian Restaurant.
Taj
Taj Lands end
Mumbai
06.2005 - 12.2006
- Pure: Indiaʼs first International restaurant focusing on Organic Ingredients, opened by Chef Michele Nischan, Father of organic cuisine
- Vista: Coffee shop with a cosmopolitan menu offering a fusion combination with new flavors and textures
Education
MBA in Hospitality Management
NIM
Jaipur03.2009
HACCP
HACCP Internal Auditor Course
DNV , Netherland09.2007
Hospitality Administration and Management
Taj Management Training Program
IndiaʼsJaiTaj Hotels, New Delhi12.2006
Hospitality
Bachelors in Hospitality And Hotel Administration
IHMCTAN, Mumbai03.2005
Skills
- Chronicling 18 years of high impact leadership expertise & strategic experience across the hospitality
- Records Organization and Management
- Sector spanning attainment of operational goals and profitability objectives
- Sectoral Exposure: Garnered rich & prolific experience in the realm of hospitality (Luxury Hotels,Resort,Restaurants & Bar, Airport F n B, QSR, Lounges)
- My Top 3 important P&Ls: Human Resource / Brand / results in Higher Revenue P&L
- My Top 4 Focus Always: Distinctive Product / Over All Guest Experience / Tapping New Segments /Higher EBITDA
Accomplishments
- Generated the Highest GOP of 42% since inception of Clarks Exotica for FY 22-23
- Certificate of Appreciation by Mr. Ronald Colaco (Proprietor of Clarks),
in recognition of dedication, hard work and perseverance in the face of adversity due to Covid 19 pandemic (FY 2021‑22) - Leadership Excellence Award" in recognition of the leadership skills
displayed in leading the team and creating operational excellence at
Clarks Exotica (FY 18‑19) - A decade of Excellence award" : Awarded to honor the exemplary
services in providing a Decade of Excellence and upholding the high
values of Clarks Exotica (FY 17‑18) - Received award for Best Department ‑ Food n Beverage production for the FY 15‑16
- Awarded as Best HOD of the Quarter • 3 for FY 14‑15
- Awarded as Best groomed HOD for FY 14‑15
- Awarded "Award of Excellence" amongst HOD level by Clarks Exotica
management for FY 14‑15 running the property successfully in the
absence of GM operations for a period of 9 months - Won the Best Food Festival Award for FY 2013‑2014
- Maintaining the cost as per budget, increased the ranking at Trip advisor all time high and increased the GOP by 2%
- Have done a workshop on “Nutritional Aspects in Hospitality Industry” by Dr. Shikha Sharma, New Delhi 2006
- Kitchen Foundation Module 2005 by Taj Mahal Hotel, New Delhi
- Train The Trainer 2005 by Taj Palace Hotel, New Delhi
- Certified Taj Departmental Trainer in recognition of successfully
demonstrating the knowledge and skills required for supporting and
delivering quality hospitality training at the Taj group of hotels, Resorts and Palaces.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
General Manager Operations
Clarks Exotica Convention Resort and Spa
04.2022 - Current
Director of Operations
Clarks Exotica Convention Resort and Spa
04.2018 - 03.2022
Director Food and Beverage/Officiating GM
Clarks Exotica Convention Resort and Spa
04.2015 - 03.2018
Executive Chef
Clarks Exotica Resort and Spa
01.2014 - 12.2015
Executive Chef
Travel Food Services
01.2010 - 12.2013
Sous Chef
BJN Group
05.2008 - 06.2009
Sr. CDP
Taj Jai Mahal Palace
01.2007 - 04.2008
Taj
Taj Lands end
06.2005 - 12.2006
MBA in Hospitality Management
NIM
HACCP
HACCP Internal Auditor Course
Hospitality Administration and Management
Taj Management Training Program
Hospitality
Bachelors in Hospitality And Hotel Administration
Similar Profiles
JAMSHED ALIJAMSHED ALI
senior steward at CLARKS EXOTICA RESORT & SPAsenior steward at CLARKS EXOTICA RESORT & SPA
shadulla Mohammadshadulla Mohammad
Senior Front Office Executive & Duty Manager at Palm Exotica Boutique Resort & SpaSenior Front Office Executive & Duty Manager at Palm Exotica Boutique Resort & Spa
Aigerim MendygaliyevaAigerim Mendygaliyeva
Lobby Hostess at Taj Exotica Resort & Spa, The Palm, DubaiLobby Hostess at Taj Exotica Resort & Spa, The Palm, Dubai