Gaurav Wattal

Work E-mail: [email protected] Food & Beverage Service Manager Personal Email: [email protected] Tel: 0091 7462 223999 Mobile:+919829232306 The Oberoi Vanyavilas Ranthambore Road Sawai Madhopur, Rajasthan India JOB OBJECTIVES PROFILE To sussesfully achieve organisation targets and goals through optimum utilisation of resources and work towards best practises. To garner job satisfaction in the process of performance, learning and exceeding targets. Male, married and 27 years of age Completed 5 years with The Oberoi Group of Hotels & Resorts in various positions In constant pursuit of solutions and alternatives Have equal work experiece in resort as well as a city hotel. Leading from the Front and Manage from the Shop floor mode of operation. In selfless pursuit of customer satisfaction for the ultimate achievement of organistaion targets. All round growth for self, only as a welcome consequence. Enjoy interacting with people, a patient listener and an avid raconteur

EDUCATION 2001 2003

Post Graduate Diploma as Guest Services Management Associate from The Oberoi Centre of Learning and Development, Delhi (OCLD) The corporate university run by the Oberoi group of hotels, entrusted with the task of preparing hotel professionals to take on executive positions in the various properties owned by the group. It is recognized as the foremost institute of excellence for hotel professional training in India and Asia. An extensive 2 year programme which covers all operational and functional departments ina hotel. Trained at The Oberoi Grand Kolkatta, Trident Hilton , Udaipur, Maidens Hotel and The Oberoi New Delhi. Pre opening exposure at The Oberoi Udaivilas. 1997 2001 Bachelors in Hospitality Management from the Welcomgroup Graduate School of Hotel Administration, Manipal, Karnataka,India Three months industrial exposure at The Great Wall Sheraton,Beijing,China.Three months with the Indian Hotels Corporation at the Taj Bengal, Kolkata. And 3 months at The Welcomgroup Mughal Sheraton Agra. Was awarded the ITC hotels shield for best graduating student in Rooms Division operations

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Professional Courses
Certificate of the Wine & Spirit Education Trust, London - Passed with A Grade Wine Connaisseur programme: Paul Jaboulet Aine, Hugel & Fils, Robert Mondavi CDT Certified Departmental Trainer A certification course to conduct training at all levels.

WORK EXPERIENCE Food and Beverage Service Manager July 2007 To Date Oberoi Vanyavilas, Ranthambore , Rajasthan, India The Oberoi Vanyavilas is a luxary jungle resort spread across 22 acres of landscaped gardens with 25 elegantly appointed air-conditioned tents with multiple dining options which include a all day dining, a speciality restaurant, a cigar and cognac lounge, an al fresco dining restaurant and varied special dining venues across the hotel. The hotel has just been voted Asia number 1 resort for 2007 by Conde Nast and Worlds number 3 for 2007 by Conde Nast readers choice award.

Current role involves managing an operation with a turnover of 48 million rupees annually; I have further listed the various responsibilities and tasks under my current role .
Strategy Define food & beverage standards regarding the quality of Product and service. Develop new concepts of service & methods to achieve organizational objectives Direct the budgeting process for all capital & operational requirements. Identify and develop new products, equipments and amenities to enhance the product quality. Systems and Operations Propose changes in the pricing strategy in consultation with the Chef and the General Manager based on competition analysis and target customer. Ensure all outlets achieve the highest standards of quality in food production, service and hygiene. Ensure that the hotel policies are adhered to by all the employees in the department. Develop and annual plan for special food promotions, marketing & PR activities. Analyses and monitors the departmental profitability on a regular basis and initiates corrective action. Ensures that the menus of all outlets are changed on a regular basis, as per the market needs.

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Direct the organization of work in the department, including assignments, time schedules and vacations. Prepare the capital and operational budget for food & beverage

Staff/Training Setting procedures and training to ensure fast and courteous service. Attend behavioral and vocational training in own and related work areas to enhance skills and develop multifuncionality. Succession planning and career development of sub ordinates. Counsels sub ordinates in work related matters. Conduct training sessions. Ensure regular training to enhance F & B product knowledge in the department. Key performance measures Revenue of Food & Beverage outlets. Guest experience ratings Number of employees promoted in the department. Effective manpower planning for functions. Employee motivation index. Quality audit Employee turnover in the department

Assistant Food & Beverage Service Manager May 2005 To July 2007 Trident Hilton, Udaipur,Rajastahan ,India The Trident Hilton, Udaipur is a 143 room 5 star deluxe hotel spread over 24 acres of landscaped gardens, with the extensive food & beverage facilities which include an all day dining restaurant, Al fresco dining outlet, extensive banquets, 24 hour room service, 2 bars and special themed dining options. Defining food and beverage standards regarding the quality of product and service. Responsible for revenue and expense budgets, departmental profitability. Directing the budgeting process for all capital & operational requirements Setting standards and procedures as per Ritchie the audit body of Hilton Hotels Identifying and developing new products, equipment & amenities to enhance the product quality. Developing annual plan for special food promotions, marketing and PR activities. Developing training programmes & schedules for all levels of food & beverage team Coaching and counseling subordinates. Also heading banquet sales department the hotel is a prime destination for off site conferences and banquets. Also looking after the Hilton Kids club which is a USP of the Hilton brand. Accorded a 93% in Hilton Brand audit. Page 3 of 2

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Was overseeing entire Food and Beverage as no F&B Manager was present during my tenure Appraised an above target performer in both appraisals Handling an operation with a turnover of 65 million rupees.

Assistant Manager- Food & Beverage The Oberoi Grand, Calcutta member of Leading hotels of the World A 213 room hotel in the heart of Kolkatta city, with multiple dining options, extensive banquetting a spa . One of Kolkattas oldest. April 2004-May 2005 Outlet manager for In Room Dining a 24-hour operation servicing 213 rooms and 5 meeting rooms and the All Day dining which is a 76-cover restaurant. In charge of Food and Beverage training, this was running on a batch of operational trainees, combining practical and technical inputs for the same. Knowledge of all F&B statistics as I worked closely with F&B Manager in making budgets, and the departmental financials. Increase in guest service rating by over 14.5% in course of 4 months. Working knowledge of all aspects of Micros our Point of Sale system and all its functions. Increased IRD profitability by 3% I have also looked after our Thai specialty restaurant, which has been rated as on of the best Thai restaurants in India. In addition to day to day operations, also involved in budgets, service specifications, standard operating procedures and the new menu. LQA the audit body of Leading Hotels of the World has acorded a 100% rating In room dining .

Assistant Manager, Front Office Oberoi Grand, Calcutta member Leading hotels of the World August 2003 to March 2004 Joined as a Lobby Manager to look after day to day operations In the absence of the Front Office Manager for over eight months managed Front Office and operations, handling policy issues and interfacing with sales,corporate both internal and external customers for Front office consisting of inventory of 213 rooms, health club, Spa , Travel Desk and the business centre. Managed the hotel inventory succesfully on the GDS and gained exposure to all aspects of international reservation networks like trust, travelocity and expedia. With the VRS and the movement of more than 95% of the manpower strength having left , I set up a training programmes and modules for for front office and have trained and developed the new team which is now in place Intesive knowledge of all aspects of Fidelio, optims forecasting software and all hotel operational systems like micros and all other windows based software. Was the key player in streamiling the corporate and Travel agent rate systems followed by the hotel. LQA standard ratings for front office increased by 12% . Page 4 of 2

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