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I have been involved in the hospitality industry for the past ten years each year becoming more and more passionate about the industry. Having studied hotel management and achieved a first-class honor in the Shannon College of Hotel Management in Ireland and working in national brands, international brands, standalone hotel brands in Ireland and Northern Ireland to date, I have gained extensive experience in the hospitality field and look forward to further opportunities. I am an ambitious person who is enthusiastic about guest service, leading teams and providing training for my teams and I am energised at the prospect of working in a fast paced and people-oriented environment.
Restaurant Manager (3 AA Rosette Restaurant)
Lough Erne Resort - Enniskillen, United KingdomF&B serviceNovember 2017 - Now · 1 year and 3 months
Taking responsibility for the business performance of the award-winning fine dining restaurant & Private Dining. Analyzing and planning restaurant sales levels and profitability Organising marketing activities, such as promotional events and discount schemes Preparing reports at the end of the shift/week, including staff control, food control and sales Running day-to-day restaurant operations Creating and executing plans for department sales, profit and staff development Planning and coordinating menus Coordinating the operation of the restaurant during scheduled shifts Recruiting, training, managing and motivating staff Responding to customer queries and complaints
Lounge and Bar Manager
Powerscourt Hotel Resort and Spa, Autograph Collection - Wicklow, IrelandF&B serviceNovember 2016 - September 2017 · 11 months
As a Lounge Manager, managing a team of 25 staff members including full-time and part-time. With three supervisors reporting directly to me Serving 100-200 covers a day for food and 40-60 afternoon tea daily Create an environment for employees that is aligned with the company culture through constant communication and reinforcement Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees Recruit and select employees needed to provide the company experience Confirm daily specials and new menu additions with the executive chef
The Marker Hotel ( Leading Hotels of the World ) - Dublin, IrelandF&B serviceAugust 2013 - December 2016 · 3 years and 5 months
As an Assistant Manager, I manage a team of 25 staff members including full-time and part-time within the department. Taking responsibility for the business performance of the award-winning fine dining (2 AA Rosette) restaurant. Team Management including assistance in the selection, recruitment, training, and appraisal and termination system as detailed within the management handbook. To forecast payroll and costs on a fortnightly basis to ensure all areas are in line with budgeted wage percentages and budgeted targets.
Marine Hotel - Dublin, IrelandManagementDecember 2012 - September 2013 · 10 months
Assist in implementing controls to ensure maximum profitability in all areas. To supervise and oversee all the conferences, meetings and events on a regular basis. To be aware of relevant competitor information and market changes and liaise with the Operation Manager. To promote good staff relations and ensure fairness and consistency in all dealings with management and staff. To have full responsibility for the hygiene and cleanliness of all areas of the Hotel in line with government legislation and company policy. Ensure that the stock take of all the food and beverage departments is carried out monthly and relevant reports are made. To ensure appropriate and comprehensive customer feedback system is in place and the results are reflected in services and training.
Marriott Hotels and - Ashbourne, IrelandManagementOctober 2010 - January 2013 · 2 years and 4 months
To assist in empowering, encouraging promoting employees and training on a regular basis. Developing, communicating and maintaining minimum service standards as detailed in the Standard Operation Manuel. To supervise and oversee all the conferences, meetings and events on a regular basis. To oversee and monitor staffing levels and rostering system in the kitchen, bar and restaurant, reception and conference and events department. Ordering stock for the beverages and preparing monthly stock take reports. Meeting and greeting the clients and help in conducting the Show case wedding fair events along with the General Manager
WSET LEVEL - 1 & 2
Wine and Spirit Education Trust - Dublin, IrelandFebruary 2016 - May 2016
Certificate in Revenue Management
Cornell University - School of Hotel Administration - Ithaca, NY, United StatesJanuary 2014 - July 2014
Bachelor in Hotel Management
Shannon College of Hotel Management - County Clare, IrelandSeptember 2003 - August 2008
HindiNative or fluent100%
EnglishNative or fluent100%
- Ethnic cusine restaurant
- Micros POS
- New concept restaurant
- New Hotel Openings
- Open Table
- Opera / Fidelio
- Res Diary
- Restaurant and bar opening
- WSET- Level 2