Gaurav Bhasin
Contact No-+971-563744218
Email: [email protected]
Skype id- gaurav_bhasin27
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Summary

Relationship with the hospitality industry spans over 11 year having gained extensive work experience in India, Middle East, & Far East Asia. For the past seven (7) years I have been working at managerial cadre with distinguished hospitality organizations managing various portfolios.

Just to name a few of the prestigious international properties that provided me with global exposure were Hotel Elite Group-Bahrain, Hotel Atlantis the Palm-Dubai-UAE, Heritage Restaurant Group – Singapore, Marriott Renaissance – India, Inter-continental-New Delhi – India.

Competencies
I am hands-on professional with a solid food & beverage background and the passion for quality and excellence. I am creative and eager to share my desire to achieve highest quality service standards with guests and team members and possess following competencies:
• Embracing ideas and decisions
• Leading and developing the team
• Managing change
• Taking ownership
• Driving the business

Objective
To obtain a position that will enable me to use my strong organizational skills, educational background, & industry expertise in developing a successful and profitable company growth.

Area of Specialization:
• Food & Beverage Service
Professional Qualification:

• Degree of BSC in Hotel Management & Catering Operation Yashwantrao Chavan University Nasik, India
• 3 Years Diploma from Institute of Hotel Management Catering Technology & Applied Nutrition(I.H.M.C.T.)- Tuli College Of Hotel Management, Maharashtra Board.

Educational Overview
• Passed 12th with C.B.S.E. Board form G.B.S.S. School Rajouri Gardens Delhi (India).
• Passed 10th with C.B.S.E. Board form G.B.S.S. School Rajouri Gardens Delhi (India).
Computer Proficiency:
• Ms-Excel, Ms Word, Ms- Power point, Ms access, Ms- dos, Ms-internet.
• Micros, Touché, IDS, Showman.

Professional Experience

Food & Beverage Service Manager
Al Forsan Resort
December 2013 – Present Abu Dhabi (UAE)
• Responsible for all the areas of F&B (Restaurant, Bar, Banquet and Catering).
• Controlling and analyzing on an on-going basis the level of Sales, Quality and presentation of food & beverage products, Service standard, Condition and cleanliness of facilities and equipment, Quality of entertainment, Guest satisfaction, Marketing Costs.
• Assist in setting departmental targets and objectives, work schedules, budgets, and policies and procedures.
• Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards.
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division. Attend HACCP meeting.
• Complete the different tasks and projects delegated by the management i.e. support management in setting up new outlets and ensure timely delivery of milestones.
• Motivate team members to maximize sales in terms of up selling and revenue by giving them targets and keep monitored and track on it.
• Reporting to ownership with regards to the plan, budgets, forecasts, and financial reports.
• Ensure appropriate staffing levels are maintained at all times in accordance with business requirements, customer expectations and the approved labor cost budget.
• Analyze training needs and establish a training plan for all staff under supervision.
• Conduct probationary and annual performance appraisals for staff reporting to job holder in accordance with resort’s policy.
• Performs any additional or special duties, as directed by the management including acting as Duty Manager on a rotating roster, if required.
• Introduce and maintaining yearly Capex, departmental SOPs, Gantt chart for manning.
• Under my responsibility done huge number of events some of them “Gasco 9000 pax, WWA, Falconry 50,000 pax”.
• Working relationship with kitchen, liaises & with sales department about menu changes, presentations, live cooking activities in the outlets.
• Responsible to meet and maximize the budgeted monthly revenue of the respective outlets.

Manager (In – Charge) F&B
Hotel Auris Plaza Al Barsha – 337 Rooms
Dubai (United Arab Emirate)
(Feb 2013 – November 2013)
• Responsible for all areas of F&B in the absence of F&B Manager.
• Reporting directly to F&B Manager.
• To conduct regular training session with the assign team in the line with the departmental SOP’s i.e. - guest care, service standard, up selling approach, product knowledge.
• Ensure the food & beverage operations are properly staffed with trained competent individuals.
• To resolve guest complaints immediately.
• Responsible to meet & maximize the budgeted monthly revenue of the respective outlet by exercising constant control of the operational expenses.
• Periodical updates on cleanliness and hygiene of the restaurants.
• Succeed Person In Charge Level 3 Training according to the approved scheme of
Food Control Department Dubai Municipality.

Restaurant Manager
Heritage Bites – (Indian Cuisine Restaurant)
Managed by HERITAGE MANAGEMENT AND CONSULTANCY LTD
Singapore
(Dec 2010–Dec 2012)
• In-charge of pre sales and post sales activities with regards to catering.
• Ensure proper functioning of the restaurant operations.
• Merchandising the menu & menu engineering with the consult of Chef & Directors.
• Planning and control of financial budget.
• Work and develop relationships with external suppliers to ensure the very best reputation within the industry and receives the service required, to ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return.
• Representative for Special Events, working each special event as the departmental duty manager.
• Managing and meeting all committed budgets related to the Outlet.
• Ensure that the Outlet under my supervision is able to achieve concerning objectives as per planned by reviewing & monitoring manpower planning, scheduling and utilization.
• Enforce & support all training & development plans for all staff under my supervision as per company’s policy.

Assistant Restaurant Manager
Hotel City Park - 120 Room Property
New Delhi, India
(April 2010- Dec 2010)
• Responsible for smooth operations through setting high standards of F & B quality.
• Minimize the food, beverage and labor cost.
• Ensure compliance to restaurant policies and disciplinary policy.

Assistant Restaurant Manager
Atlantis The Palm - 1575 Room Property
Dubai – United Arab Emirates
(September 08- Feb 10)

Food & Beverage Executive
Marriott Renaissance
Powai, Mumbai, India
(January 08- September 08)

Senior Captain
Hotel Elite Groups, -110 Room Property
Bahrain,
(Dec 05 –January 08)

Trainee Captain
Intercontinental The Grand - 444 Room Property
New Delhi – India
(June 03- Nov 05)
Awards/ Achievements
• Awarded for “Best Service and Arrangements” for “World day” celebration in Intercontinental hotel.
Personal Details
Date of Birth: 27 Feburary1980
Languages Known: English, Hindi and Elementary French
Passport: L4980679, (Valid up to 2023)
Valid UAE Driving Licenses: Valid up to 2026
References are handy and would be provided immediately on request.