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EDUCATION
Indian School of Business (ISB)| PGP (Intended Major- Strategy and Marketing) April 2018-Present
• National finalist (20/1200) Masterplan-pitched an analytical backed business plan for online end to end business solutions
• Lead Co-ordinator Décor and Accommodations, Equinox 2018
▪ Conceptualized the event décor and par-took in vendor onboarding and negotiating with the vendors
• Selected in a 4-member team for a Pro bono project on Moonshine Meadery’s North India market entry strategy (Ongoing)
▪ Initiating the primary and secondary market research and devising the appropriate pricing strategy
▪ Executing an on-ground study to identify trends of the competition and develop a market entry plan
Welcome Legionnaire Programme, ITC Hotel Management Institute, Gurgaon June 2007-June2011
• Top 18 in a pool of 1000+ applicants to be awarded 100% scholarship worth INR 2.5 Million
• Six Sigma Green Belt certified: implemented key learnings in a 3-month project on reducing soft Beverage Costs
• ITC Hotels Ltd. – managed F&B units at high-profile events like the Aero Show, IPL, CLT-20, Dinner at the PM’s residence
WORK EXPERIENCE
KHAS BAGH |A boutique Polo Hotel | GM Operations and Business Development | Jaipur Oct 2016 - Jan 2018
Developing the Business and revenue expansion action plan, establishing hotel service standards and experiential services
Business Development and Expansion
• Launched and operationalized 2 food and beverage verticals for the hotel
▪ Created restaurant and bar menus with fixed meal options for group leisure travelers which increased the APC by 55%
• Increasing the Top line by 25%, creating new business opportunities in collaboration with the City Palace in Jaipur
• Generated additional revenue of INR 2 M by creating room segments at different price points, offering differential services
• Developed an ancillary revenue of INR 3 M by identifying a target segment, and translating them into customers
• Organized a French short film shoot at the hotel which generated a revenue of INR 2.5 M
• Introduced the “Local Experience” packages at the hotel which got tourists acquainted to the rural life in Rajasthan
▪ Drove a revenue of INR .5 M through horse safari, elephant polo packages and local merchandise sales
Team Building
• Hired and trained 1 General manager operations, 3 H.O. D’s and 20 employees to form the core team
▪ Created service designs and quality standards in front office, food & beverage and housekeeping departments
▪ Developed end to end training modules, checklists and roles and responsibilities charter for each designation
ITC HOTELS LTD |Assistant Manager F&B Services | Chennai, Mumbai July 2011-July 2016
Key Achievements
• Handpicked from the team to operationalize “Peshawri”, one of the top F&B brands of ITC Hotels, at ITC Grand Chola
▪ Led Peshawri to win the Times Food Guide Award for 3 consecutive years in the Best North Indian Restaurant Category
• P&L Management-Handled a portfolio of 4 restaurants worth INR 120 M at ITC Grand Chola, and 3 restaurants worth INR
90M at ITC Grand Central achieving a CAGR of 15%
• Among the 25/600 wine & beverage professionals from across all ITC hotels to be Awarded the Wine & spirit Educational
Trust, London Level-3 Accreditation
• Achieved a score of 97%, against a target of 95% by Championing the Starwood Food and Safety audits at ITC Grand Central
Operations Management
• Created saving of INR 2.2M for the food and beverage department by reducing wasteful expenditure on additional coffee
machines, creating a centralized pool for departmental stationary and facilitating reuse of flowers in banquets
• Improved the standard service delivery time by 15% for in-room dining orders through process optimization and GEMBA
• Reduced beverage cost by 8% by restructuring beverage procurement and inventory management techniques
• Audited and chartered out a fish bone analysis of the AS IS service delivery process and chartered a new delivery process
• Generated additional revenue of INR 0.5 M in 1 quarter by developing a new F&B vertical for packed orders to corporates
• Introduced the “know your server” initiative which helped led to a 30% growth in in-room customer experience scores
• Initiated a “Green initiatives” to reduce wastage of water by 50 %, by bringing about change in water bottle standard sizes
People Management and Capability Building
• Established a team of 2 asst. managers and 50 butlers to cater to 600 rooms and increase the guest satisfaction level by
25% through PARETO analysis of the top 20% complaint types and creating separate SOP’s to address them
• Successfully trained 400 food & beverage professionals in WSET Level-1 through classroom modules and practical sessions
• Recruited and mentored over 100 employees for restaurant operations and was responsible for their appraisal, promotions
and skill metric development, 20 of them rose up to become supervisory and 5 to Asst. Managers.
• Collaborated cross-functionally with 6 departments to ensure efficient flow of high profile events and guest stays
• Designed the POS(micros) layout for 3 hotels to bring in accuracy to the order taking procedure through menu analysis
OTHER ACHIEVEMENTS AND PERSONAL INTERESTS
• An equestrian enthusiast, Played National level low goal (+4) horse polo tournaments with the Army Polo and Riding Club
• A wine aficionado, Awarded the Advanced Wine Certification from ITC hotels (20/300)
• Trekked with the Indian Army in the Siachen Glacier base camp and the glacier snout