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Hotel Spa Restaurant Moulin de Moissac
- Director of Operations
2016 - maintenant
Restructuration et mise en place de service restauration.
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Pullman Novotel New Delhi, India
- Director of Food & Beverage
2014 - 2016
Preopening of first Pullman in India.
Preopening of Novotel and a commercial complex too.
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Hotel Pullman Paris, La Defense
- Assistant Food & Beverage Director
2011 - 2013
** Ensure a quality operation of all Food & Beverage outlets,
** Organize training for staff members,
** Ensure the standards are maintained by all staff members,
** Ensure proper material and staff according to activities/events,
** Analyze financial performance of F&B outlets,
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Autoentrepreneur
- Business Development Manager
Ermont
2010 - 2010
Self employed offering various services (Sales,Events management, Banqueting management, Catering) to prospective clients including Companies, agencies, individual clients
** Identify prospective clients and execute sales propositions
** Organize outdoor caterings including marriage receptions,
parties, corporate celebrations etc
** Cater menus for events (for up to 200 clients)
** Collaborate with agencies as Freelancer for events in France/worldwide
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Hotel Concorde La Fayette, Paris
- Senior Events Manager, with sales as additional responsibilities
2009 - 2010
HOTEL CONCORDE LAFAYETTE, PARIS (****)
950 guest rooms, 3500sqm banqueting area, maximum capacity of 4000 guests, 4 F&B outlets
The hotel is a part of Concorde Group of Hotels & Resorts and belongs to Starwood Capitals.
Responsibilities:
** Administered sales propositions, followed by site visits for all banqueting and guest rooms demands
** Following up on sales proposition – phone calls, mails, brochures etc
** Constant efforts on increasing client fidelity, ensuring profitable revenues, guest satisfaction
Achievements:
** Striving to conquer the budgeted revenues (so far exceeded the budgeted revenues by 11.06%)
** Developed the corporate accounts improvising the monthly revenues
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Hotel Concorde La Fayette, Paris
- Events Manager
2008 - 2009
HOTEL CONCORDE LAFAYETTE, PARIS (****)
950 guest rooms, 3500sqm banqueting area, maximum capacity of 4000 guests, 4 F&B outlets
The hotel is a part of Concorde Group of Hotels & Resorts and belongs to Starwood Capitals.
Responsibilities:
** Successfully organized banqueting and room division events (product launch, conventions, thematic receptions)
** Liaised with sales department to refine sales proposition, ensuring up sells
** Negotiated price with suppliers, agencies and clients and ensuring a revenue dispatch between different
departments
** Led various departmental teams to ensure smooth functioning and a quality event
Achievements:
** Achieved an average up-sell of 16.43% for the events organized (or a quarterly up-sell of € 280 000)
** Ensured a positive feedback from clients and their fidelity
** Promoted in recognition of good work by management
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Hotel Concorde La Fayette, Paris
- Assistant Events Manager
2007 - 2008
HOTEL CONCORDE LAFAYETTE, PARIS (****)
950 guest rooms, 3500sqm banqueting area, maximum capacity of 4000 guests, 4 F&B outlets
The hotel is a part of Concorde Group of Hotels & Resorts and belongs to Starwood Capitals.
Responsibilities:
** Successfully organized and administered banqueting functions (event costing, pricing, financial posting)
** Established smooth communication between clients and various departments
** Organized customer exit interviews & inculcating their feedback into internal reports
Achievements:
** Received appreciative feedback from clients
** Promoted in recognition of good work by management
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Hotel Concorde Saint Lazare, Paris
- Assistant Food & Beverage Manager, Master's internship
2006 - 2006
HOTEL CONCORDE SAINT-LAZARE, PARIS (****)
266 guest bedrooms, 12 banqueting rooms, 3 F&B outlets
The hotel is a part of Concorde Group of Hotels & Resorts and belongs to Starwood Capitals.
Responsibilities:
** Actively participated in development, implementation & marketing of new & creative menus
** Analyzed financial performance of all F&B outlets – average sales, operational costs and preparing budgets
** Assisted in developing strategies & action plans (yearly, quarterly & monthly) for F&B department
** Headed the project of developing customer base – targeting new market segments, geographic expansion
Achievements:
** Received recognition from management in a lateral promotion to another hotel in the same group
** Obtained "best-of-class" status in training
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Hotel de Crillon, Paris
- Executive Kitchen Trainee – 3 Michelin Star (Master's internship)
2006 - 2006
HOTEL DE CRILLON, PARIS … Leading Hotels of the World (****palace)
147 guest rooms, 8 meeting rooms and 3 F&B outlets
The hotel is a Parisian Palace of Concorde Group of Hotels & Resorts and belongs to Starwood Capitals.
Responsibilities:
** Actively participated in kitchen management with executive chef – food costing, staff planning, food reserves
Achievements:
** Pioneered skills for attaining quality versus cost balance and high service standards
** Received recognition from management and was awarded a transfer to another hotel in the same group
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One & Only Royal Mirage, Dubai
- Restaurant Supervisor - Fine Dining Restaurant
2002 - 2005
ONE AND ONLY ROYAL MIRAGE, DUBAI - Small Leading Hotels of the World (*****)
471 guest rooms and suites, banqueting space up to 600 guests and 13 F&B outlets
O&O Royal Mirage is one of the luxurious hotels of Kerzner International.
Responsibilities:
** Facilitated administrative tasks (costing, average checks, inventories, duty rosters, staff recreational activities)
** Coordinated restaurant operation & events - organizing resources {hiring staff, equipments, allocating job roles}
** Reinforced SOP’s, ensuring quality performance and guest satisfaction
Achievements:
** Pioneered skills for ensuring smooth restaurant operation (quality service, guest satisfaction, profitability)
** Honed strong leadership and communication skills
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Hotel Taj, Pune - India
- Hotel Operational Trainee
2001 - 2001
* Assist the F&B Team in mise en place of the outlet,
* Serve guests during outlet opening hours,
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Le Royal Méridien, Mumbai - India
- Hotel Operational Trainee
2001 - 2001
* Understand the operation of every department of the hotel,
* Understand the co-relation of all the departments,
* Assist the operational team in executing the daily duties,
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Pizza Hut, Pune India
- Server
2001 - 2001
* Welcome and assist guests choose their table,
* Take food orders and serve,
* Take care of food stations,
* Ensure the SOP's are maintained,
* Excel the expectations of guests,
