Vipul Shrivastava
Udaipur
Summary
Grow both professionally and personally within an Indian & International Service Industry and return to the industry through my integrity, hard work and sincere dedication to succeed.
Overview
19
19
years of professional experience
Work History
Food & Beverage Manager
Radisson Blu Pune
Pune
01.2024 - 10.2024
- 141 Rooms with 06 F&B outlets and 15000 Sq feet of banqueting space including 02 banquet, open space & three Meeting rooms
- Yearly turn over of F&B is 14 Cr
- Take care of over all F&B operation as well as M&E sale also
- Develops and implements strategies for Banquet operations and Outlets, marketing and sales that support achievement of the hotel's goals and Budget
- Implementing, monitoring and enforce standards in the department
- Coordinating with sales and marketing to ensure possible groups and events bookings.
Food & Beverage Manager
Park Plaza Jodhpur
Jodhpur
09.2018 - 10.2024
- 65 Rooms with 5 Suites ,05 Food & Beverage Outlets, 02 Banquet and 02 Lawn
- Managing the all f&b venues and ODC event as well
- Determines appropriate staffing levels for forecasted business and schedules employees accordingly
- Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
- Develops and implements strategies for Banquet operations and Outlets, marketing and sales that support achievement of the hotel's goals and Budget
- Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs.
Restaurant Manager
Alila Diwa Goa
Goa
08.2024 - 08.2024
- Taking care of Restaurant/IRD & banquet
- 153 Rooms, 3 restaurant- vivo ( coffee shop ) - 200 covers multicuisine, Edge Bar ( pool bar ) - 68 cover, Spice Studio( Goan sea food Restaurant )- 78 cover, Bristro ( Aa La Carte )- 72 Cover And two banquet Hall with four break wayroom
- And two party lawn which can accommodate 1500 pax for banquet
Asst.Restaurant Manager
The Zuri White Sand Resort Casino & Spa
Goa
08.2024 - 08.2024
- Taking care of All Day Dinning (Coffee Shop)
- 154 Rooms, 5 restaurant- water café ( coffee shop ) - 188 covers multicuisine, Blue lagoon ( pool grill bar cum Italian restaurant ) - 68 cover, Sake ( Pan Asian restaurant )48 cover, Fins ( Goan sea food Restaurant )- 78 cover, Tanagrine ( Lobby Bar )- 72 Cover And two banquet Hall with four break wayroom
- And two party lawn which can accommodate 2500 pax for banquet.
Food And Beverage Executive
SHERATON- UDAIPUR PALACE RESORT AND SPA
Udaipur
02.2009 - 08.2024
- 240 rooms,3 Restaurants: - Antara (coffee Shop) - 92 covers, Multicuisine, A La Carteand every Friday, Saturday and Sunday buffet
- Rajwada (Indian Specialty) -32 covers, Indiancuisine, Aravali Darshan (Roof top Restaurant) 120 covers,In Room Dining, Dispense Bar, Discotheque (Pool Bar) Capacity 80-100 Guests, Main Lobby Bar Capacity 120 covers,3 Banquets hall each capacity 200 (Fateh Sagar 1, 2, 3), A boardMeeting room capacity 30 guests, 3 Wedding Lawncapacity 1000 guests.
Food & Beverage Manager
Four Points By Sheraton
Jaipur
10.2024 - 01.2024
- 114 Rooms With 3 Suites, 03 Food & Beverage Outlets, 02 Banquet, Yearly Turnover of F&B is 10.8 Cr
- Business development which includes business plan & sales strategy planning
- Generating new development deals, website traffic growth , Budget, Profit and Loss & employee satisfaction
- Control process implementation that achieve higher cost efficiency and guest satisfaction
- Establish effective and competitive pricing strategy in the restaurant and the bars
- Ensure ongoing product enhancement
- Use of interpersonal and management skills for recruiting, training and developing the associates
- Implementing, monitoring and enforce standards in the department
- Coordinating with sales and marketing to ensure possible groups and events bookings
- Working along with chef in menu planning and design.
Manager Food & Beverage
Ibis Stlyes Goa Calangute
Goa
11.2014 - 09.2018
- Pre-Opening asa Manager Food & Beverage
- Heading the F&B operation
- 197 Rooms, 1 restaurant- Spice It( coffee shop ) - 106 covers multicuisine, The Hub Bar- 88 cover, Alfresco- 48 Cover, Two Banquet Hall
- Take care of entire operation of F&B since Preopening of the property till operation stage.
Banquet Manager
RADISSON BLU JAIPUR
Jaipur
08.2012 - 11.2014
- Taking care of both Banquets as well as Restaurant
- 177 Rooms, 1 restaurant- Market Place( coffee shop ) - 120 covers multicuisine, West56 Bar- 48 cover, Color Bar(Roof Top Miami Style Bar B)- 65 Cover, Club Lounge -78 cover, And Two Banquet Hall with Six Meeting rooms and two boadrooms
- Develops and implements strategies for Banquet operations and Outlets, marketing and sales that support achievement of the hotel's goals and Budget
- Monitors status regularly and adjusts strategies as appropriate
- Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs
- Works with Banquet & restaurant employees to achieve daily, weekly, or monthly revenue goals.
Team Leader (Food &Beverage Supervisor)
The LaLit Laxmi Vilas Palace
Udaipur
04.2006 - 02.2009
- Operating the Restaurant Padmini ( 60 covers), Aangan Restaurant ( 50covers) Sur Sagar Bar, Conference room ( 40 pax) , Garden lawn( 600 pax), Amrapali ( 40 pax), Zen fountain lawn( 20pax), Maharana court( 12 pax), Airport lounge (62 pax )
- Actively training of staffs regular interval
- Very much focused on Daily budget & helping the sales team to achievedthe target
- Do lot of Food Festival & Weekly Happenings in regular interval.
Multi Property Director Food & Beverage
Concept Hospitality
Powai Mumbai
- Handling Overall F&B turnover is 32 Cr
- 177 Rooms with 5 F&B outlets, 01 Club lounge with 05 banquet and 6 meeting rooms
- Take care of overall operations as well sale & Marketing of the all F&B outlets
- Expertise in budgeting, forecasting, management reporting, scheduling and staff planning
- Control process implementation that achieve higher cost efficiency and guest satisfaction
- Establish effective and competitive pricing strategy in the restaurant and the bars
- Ensure ongoing product enhancement.
Manager Restaurant & Bar Operation
IBIS JAIPUR
Jaipur
- Heading the F&B Service Department
- More than a years of broad hospitality experience, including management, operations planning, cost controls, financial analysis and business development
- Proven ability to manage projects from concepts to completion, on schedule and within budget
- Expertise in budgeting, forecasting, management reporting, scheduling and staff planning
- Well versed in motivational practices, employee engagement and other best practices to increase employee retention
- Self-driven with key focus on five essential parameters, Revenue, Cost Control, Guest Satisfaction, Employee Satisfaction and the overall vision of the management
- Responsible for day to day operations of the F&B Dept.
Education
Post Graduation in Business Management(M.B.A) - Sales & Marketing and H R
Rajasthan University
01.2006
Bachelor Degree in Hotel Management -
Rajasthan University
01.2006
Skills
- Management
- Operations Planning
- Cost Controls
- Financial Analysis
- Business Development
- Budgeting
- Forecasting
- Management Reporting
- Scheduling
- Staff Planning
- Motivational Practices
- Employee Engagement
- Recruiting
- Training
- Menu Planning
- Design
Accomplishments
- Best Employee of the Year
- Guest Satisfaction Award
Personal Information
- Date of Birth: 06/10/84
- Nationality: Indian
References
- Mr. Pankaj Saxena, General Manager, Radisson Blu Pune, 9545452858
- Mr. Lokesh Kumar, General Manager, Four Points By Sheraton Jaipur, 9166805555
Hobbies and Interests
- Sports
- Music
- Learning about diverse cultures
Timeline
Food & Beverage Manager
Four Points By Sheraton
10.2024 - 01.2024
Restaurant Manager
Alila Diwa Goa
08.2024 - 08.2024
Asst.Restaurant Manager
The Zuri White Sand Resort Casino & Spa
08.2024 - 08.2024
Food & Beverage Manager
Radisson Blu Pune
01.2024 - 10.2024
Food & Beverage Manager
Park Plaza Jodhpur
09.2018 - 10.2024
Manager Food & Beverage
Ibis Stlyes Goa Calangute
11.2014 - 09.2018
Banquet Manager
RADISSON BLU JAIPUR
08.2012 - 11.2014
Food And Beverage Executive
SHERATON- UDAIPUR PALACE RESORT AND SPA
02.2009 - 08.2024
Team Leader (Food &Beverage Supervisor)
The LaLit Laxmi Vilas Palace
04.2006 - 02.2009
Multi Property Director Food & Beverage
Concept Hospitality
Manager Restaurant & Bar Operation
IBIS JAIPUR
Post Graduation in Business Management(M.B.A) - Sales & Marketing and H R
Rajasthan University
Bachelor Degree in Hotel Management -
Rajasthan University
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