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ASHWIN D’CUNHA

Currently in Bahrain
D301, Panchvan Complex, IC Colony, Borivli(West), Mumbai 400 103, India
 MOBILE: + (973) 38857122. – Bahrain / +91 9619279635, 9967378856, 022 32973958 -
India
E-MAIL: ashwinfnb@gmail.com,ashwindcunha@rediffmail.com,
rmirage12@hotmail.com,

OBJECTIVE
Seeking Professional Stimulation, at a Top / Executive Management level
in the organization

PERSONAL PROFILE

Date of Birth : 13th August 1972


Nationality : Indian
Marital Status : Married
Passport No. : E3206921
Visa : Residence – Bahrain
KEY FEATURES

Management

• Group Operations Head Hospitality – Elite Hospitality – Bahrain.


• Hospitality Operations Head – Atlas Hospitality – Pre Opening
Management support.
• Managing Director - Managing Operations of “Brainwave Management
Services”, Dubai/India
• Overall Management of Operations of “Brainwave Management Services”,
Dubai/India
• Operations Head – The Embassy Club, Abu Dhabi, UAE – Pre opening
Management Support
• General Manager - F&B and Special Projects - Total Conceptualization & Overall Management
of ‘Food & Beverages’, 4 F&B outlets and Retail up market venue, for Rendezvous
Restaurants Pvt. Ltd., Bangalore, India
• Management of F&B Operations of the “Arabian Court Hotel” (175 rooms),
in the Arabian Peninsula
• Management of Hotel, Rooms Division, House Keeping and
Food&Beverage Operations of the One & Only Royal Mirage Resort,
including 3 Hotels
• Management of F&B Operations of an up-market stylish, 800 covers
nightclub “Kasbar”, in the Arabian Peninsula
• Total of 160 staff reporting directly to me
• Implementation of Standard Operating Procedures and Standards Of
Performance (Pre-opening team member for 3 hotels)
• Personal interaction with high profile guests and dignitaries
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• Organizing high profile events - Lifestyle night, World Music Night, Bacardi -
War of Bartender’s worldwide, Wine & Spirits Education programme
• Handling customer related issues

Human Resources
• Organizing and conducting interviews for Personnel
• Staff development programme
• Management of Staff Complex, Guest house & Apartments and
Transport Facilities
• Extensive departmental training (Certified Trainer)

Sales & Marketing


• Planning of marketing strategies
• Hosting gala dinners, press conferences, fashion shows, music album
launches, parties, etc. to advertise and market the product
Administration
• Office administrative duties
• Menu engineering
• Staff duty rosters and events schedules
• Party bookings, reservations and planning
Financial
• Costing and par stocks control
• Budget planning, forecasts and bottom line performance
• Inventory control and purchase orders
• Maximum utilization of resources to increase bottom line
House Keeping
• Facilities Management and Housekeeping related issues.
• Sanitization and Pest control
• Linen and Laundry Operations

PROFFESIONAL EXPERIENCE

1. November 2008 - Present: Elite Hospitality, Bahrain


Group Operations Head Hospitality
• Head of Operations for the group - Total Management and Hospitality
Solutions Hotels, Guest Houses & Serviced Apartments and Retail
ventures.
• Business Development of a new ventures – Food & Beverage, Lifestyle
venues & Furnished Apartments
• Pre opening & Post opening solutions for all Hospitality projects –
Concept& Design, Turnkey& Management solutions – including 4 Hotels &
8 Luxury Apartments
• Conceptualization and design of - Retail & Lifestyle concepts (including
Bars, Lounges, Night clubs & Retail venues)
• Travel, Accommodation & Services
• Handling all Purchase and Inventory lists & control
• Front & Back of House Operations
• PR, Marketing, Media Launch of project, Planning of marketing strategies
to launch products.
• Human Resource solutions - hiring and training
• Implementation of Standard Operating Procedures and Standards of
Performance
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• Budget planning, forecasts and bottom line performance

2. March 2004 – November 2008.


Brainwave Management Services, Dubai / India (Total Management
and Hospitality
Solutions)

Director
Concepts& Design, Hotel & Resorts and Management Consultancy

• Total Management and Hospitality Solutions for Hotels, Guest Houses &
Serviced Apartments and Retail ventures.
• Wine & Spirits Education & Hospitality Management Workshop & Training
• Hotel Management and F&B Management Training & Development
• Beverage & Bar Operations - Training. Trained over 600 students
• Restaurants and Bars Conceptualization and Set -Ups
• Hotel Concepts & Set Up, for 6 F&B Restaurants & Bars, of a Retail
Shopping Mall & 4Star Hotel, Southern Sun, Dubai, UAE - Opening in
October 2006.
• Hospitality Management and Training Consultants
• Total BPO Solutions
• Conducting Quality and Training workshops in Hospitality Management and
F&B Management

Projects Undertaken – under Brainwave Management Services:

A. March 2008 – November 2008


Atlas Hospitality Group – Dubai, UAE
Chief Food & Beverage Operations Manager– Pre opening
management & consultancy support.

• Pre opening solutions for all Hospitality projects – Concept& Design, Turn
key& Management solutions – including 3 Hotels., 8 Restaurants & 1
Wellness centre.
• Retail & Lifestyle concepts - Conceptualization and design
• Travel, Accommodation & Services
• Handling all Purchase and Inventory lists & control
• Front & Back of House Operations
• PR, Marketing, Media Launch of project, Planning of marketing strategies
to launch products.
• Human Resource solutions - hiring and training
• Hospitality Management, Rooms Division, Wine & Beverage and F&B
Service, training & development
• Implementation of Standard Operating Procedures and Standards of
Performance
• Budget planning, forecasts and bottom line performance

B. November 2007 – February 2008


The Embassy Club, 3 star Michelin Resto – Club: Abu Dhabi, UAE
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Food & Beverage Operations Head – Pre Opening Management
Support

• Conceptualization, Design, Project set up, Market research. Pre Opening


Operations Manager of a 3 star Michelin Resto Club, The Famous Embassy
Club of Mayfair London, opened in Abu Dhabi
• Handling all pre opening and post opening operations of the restaurant
and club
• Menu, Wine Lists & Beverage lists conceptualization and design
• Handling all Purchase and Back of House Operations including Stewarding.
• PR, Marketing, Media Launch of project, Planning of marketing strategies,
so as to increase revenue
• Human Resource solutions - hiring and training
• Hospitality Management, Wine & Beverage and F&B Service, training &
development
• Implementation of Standard Operating Procedures and Standards of
Performance
• Budget planning, forecasts and bottom line performance
• In charge of the Justin Timber Lake after party to be held on 6 th December
, 2007

C. January 2006 – October 2007


Rendezvous Restaurants Private Limited, Bangalore, India
‘F&B (Food&Beverages)’ - 4 F&B outlets Dining Venue
Director /General Manager - Food & Beverages and Special Projects
Food & Beverage Concepts and Hospitality Projects

• Conceptualization, Design, Project set up, Market research


• Venue set up of 4 Independent Outlets under ‘F&B’ – ‘Friends &Bacchus’-
‘Global Tree Cafe‘150 covers - a Timeless Dining & Art Cafe, ‘The Jacket
Room’ 40 covers - R.S.V.P. - Up market fine & elegant , Black tie, Jackets
and Evening gowns restaurant, ‘Bacchus’ - 100 covers - Hip Happening
Hub - Chill out lounge Bar & Evening Entertainment Venue and ‘La
Patisserie - 30Covers - Oven Treats - Cake & Coffee Deli.
• Menu, Wine Lists & Beverage lists conceptualization and design
• PR, Marketing, Media Launch of project, Planning of marketing strategies,
so as to increase revenue
• Human Resource solutions - hiring and training
• Hospitality Management, Wine & Beverage and F&B Service, Training &
Development
• Implementation of Standard Operating Procedures and Standards of
Performance
• Budget planning, forecasts and bottom line performance

D. February 2004 – January 2006


Brainwave Management Services, India (Total Management,
Recruitment and
Hospitality Solutions)
Director / Managing Partner

• Total Management, Recruitment and Hospitality Solutions for Hotels, Guest


Houses & Serviced Apartments and Retail ventures.
• Set up of a the Recruitment Vertical – for Human Talent all over Middle
East & India
• Wine & Spirits Education & Hospitality Management Workshop & Training
• Hotel Management and F&B Management Training & Development
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•Beverage & Bars Operations - Training. Trained over 600 students
•Restaurants and Bars Conceptualization and Set -Ups
•Food & Beverage Concepts & Set Up for “100” feet, a Retail Shopping
outlet and restaurants, in Bangalore, India.
• Hospitality Management and Training Consultants
• Total BPO Solutions
• Conducting Quality and Training workshops in Hospitality Management and
F&B Management

3. June 1999 - January 2004


One&Only Royal Mirage, a Kerzner International Resort - Dubai, UAE
Including 3 Hotels - The Palace (250 rooms), The Arabian Court (175 rooms),
The Residence & Spa (48 rooms) - Member of The Small Leading Hotels of
The World.

Food & Beverage Operations Manager / Beverage Manager, Pre-


opening Team Member

November 2002 to January 2004 - Beverage Manager “One& Only”


Royal Mirage/ Operations Manager “Arabian Court”
• Pioneer team member of the pre-opening team, for the extension of
the One&Only Royal Mirage, namely the ‘Arabian Court’ (175rooms) and
the ‘Residence&Spa’ (48rooms)
• Promoted to Operations Manager of the Arabian Court Hotel –
Handling: Rooms Division, F&B, House Keeping, Facilities
management, Staff complex & Serviced apartments, Security
Measures
• Beverage manager for the One&Only Royal Mirage, which includes
3 Hotels (17 bars) and F&B Operations Manager for the Arabian
Court Hotel.
• Performing all the above mentioned duties and overlooking the F&B and
Hotel operations of the Arabian Court
• Worked in a dual role as Operations Manager for the Arabian Court Hotel
and Beverage Manager for the One&Only Royal Mirage Resort.
• Reporting to the General Manager / Hotel Manager
• Total of 160 staff reporting to me

November 2000 to October 2002 - Operations Manager / Bars


Manager
• Upon successful opening of the resort, was promoted to Bars Manager for
the hotel and Operations Manager of a 800 cover, up-market stylish
nightclub ‘Kasbar’
• Overall management of the operations of ‘Kasbar’ - Dubai’s premiere
nightclub
• Implementation of standard operating procedures and standards of
performance
• Budget planning, forecasts and bottom line performance
• Planning of marketing strategies, so as to increase revenue
• Extensive departmental training
• Office administrative duties (fax, memos, letters, etc.)
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• Preparing staff duty roster and events schedules
• Handling customer service related issues such as guest complaints,
preferences and ensuring optimum guest satisfaction at all times
• Personal interaction with high profile guests and dignitaries
• Organizing high profile events (press conferences, fashion shows, parties,
etc)
• Worked in a dual role as Bars Manager for the hotel and Operations
Manager for ‘Kasbar’
June 1999 to October 2000 - Chef de Bar
• Pre-opening team member of pioneer team
• Overall in charge of operations, supervision and promotions of all the bars
in the hotel (total of 8 bars)
• Costing and par stock controls of all beverage items for all outlets of the
hotel
• Creation, selection and implementation of all the beverage lists of the
hotel (which includes soft drinks, creative cocktails, international cocktails,
wines and spirits)

4.February 1995 - December 1998

Bombay Palace Restaurant - New York, USA


300seater up-market restaurant in Rockefeller Center

Operations Manager - Maitre’D / Pioneer Member

May 1996 to December 1998 - Maitre’D / Assistant Operations


Manager

• Upon successful opening of the restaurant was promoted to Maitre’D -


Operations Manager of the restaurant
• Inventory controls and orders
• Hosted cultural and social events, corporate and business functions,
including diplomats and dignitaries
• Maximum utilization of resources to increase bottom line
• Introduction of fusion cuisine and creative cocktails (2 of my cocktail
recipes have featured in ‘Bartender’, a popular hospitality publication)
• Total of 25 staff reporting to me

February 1995 to April 1996 - Bar Supervisor

• Was hired to re-open this newly renovated restaurant in Rockefeller


Center, New York City
• In charge of all purchases, stocking and dispensing of beverage items for
the restaurant
• Costing and par stock controls
• Creation, selection and implementation of beverage and wine lists for the
restaurant
• Hands on experience behind the bars, to dispense all beverage orders and
serve guests

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5. April 1993 - January 1995
Carnival Cruise Lines - Miami, Florida, USA
3’000 passenger cruise ship (Gulf of Mexico - Caribbean Islands - South
America)

Italian Cook (Kitchen Management Trainee) / Specialty Kitchen


• Preparation of appetizers, main course and desserts
• In charge of food inventory, cost control and requisitions
• Developed food production skills and management techniques to
understand the product better

6. May 1992 - March 1993


Hotel President - Bombay, India

Management Trainee (Kitchen Operations)


• Training program for kitchen operations with the Taj Group of Hotels
• Basic and specialized training in production and management operations

6. July 1991 - March 1992


Ryan Caterers - Bombay, India

Catering Assistant
• Catering assistance for outdoor and in-house catering
• Specialized in outdoor catering for 100 to 1’000 persons
• Menu planning, party orders and reservations
• Food, china and glassware inventory and control

EDUCATION

1993 Bombay University Mumbai, India


Bachelor of Commerce

1997 MS Office New York, USA

TECHNICAL QUALIFICATIONS
2002 Advanced Wines & Spirits Certificate WSET School,
London

2001 Basic Wines & Spirits Certificate WSET School,


London

1996 All Star Bartender’s Association Course New York, USA

1992 Craftsmanship in Food Production Bombay, India

1991 Diploma in Hotel Management Bombay, India


Passed with Honors (1st Rank)

Other Technical Qualifications

2001 Managing your Team Effectively Dubai, UAE

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2001 Train the Trainer (Certified Trainer) Dubai, UAE

2000 Basic Food Hygiene Certificate Dubai, UAE

1999 Blowing Away Every Customer Course


With Ann Styles Dubai, UAE

1999 Customer Service & Self-awareness Program Dubai, UAE

PERSONAL PROFILE AND SKILLS

• Hands on experience with the hospitality, tourism and customer service


industry
• Hard working, decisive, honest, team player, can perform well under
stress
• I am an outgoing positive, extrovert, loves to travel, meet people and
can blend well with different cultures (have worked in various regions of
the world, from USA to Middle East, with people from different countries
and cultures, over the past 17 years)
• Sales, customer service and good organization are my forte
• Resource Management and optimization
• Processes great interpersonal skills, absolute go getter, who enjoys
meeting deadlines and generating bottom line profits.

REFERENCES
Mr. Ranbir Bhatia
Ex-General Manager, Bombay Palace Restaurant, New York, USA
Mobile No: +1 202 651 1602 (USA)
Email: bhatiaras@gmail.com, bhatiaras@aol.com

Mr. Fabrice De Barsy


Ex-Director of Entertainment, One&Only Royal Mirage, Dubai, UAE
Mobile No: + 62 878 6183 7059 (Bali / Indonesia)
Email: fabricedebarsy@hotmail.com

Mr. Aldrin John


Owner Brainwave Management Services, Dubai / India
Mobile No: + 971 50 657 0453 (Dubai / UAE)
Email: bizgifts@emirates.net.ae

Ms. Lynne Bellinger


Owner of the Hospitality Company Dubai
Mobile No: + 971 50 625 1582
Email: lynne@hospitalitydubai.com

Ms. Kirsten Van Langeveld


Associate Director of the Hospitality Company Dubai
Mobile: + 971 50 798 4439
Email: Kirsten@hospitalitydubai.com

Mr. Sailesh Sawant


DY. Chief Manager
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Times Response, Times of India Group,
Office No: (D) +91 22 227331217
Mobile: +91 9820501232

Mr. Shivaraman Iyer


Sr. Manager
Times Response, Times Of India Group,
Office No: (B) +91 22 24908271-75. Extn: 102
Mobile: +91 9821075807

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