Sunil Prakash Vohra

Phone UAE:+971561411646
: +971506766825
INDIA: +919920736084
Email: [email protected]/[email protected]
Assignments in Hotel Management, Training/ Strategy Planning, Budgeting, New Set Ups / Upgrading Service, Initiatives, Front Office Operations.

PROFESSIONAL ABRIDGEMENT

• Experience Profile
In excess of 23 years documented record of decisive executive leadership focused on F & B operations, Trainer for Front Office and Butler Service operations in the Dubai and Indian hospitality sectors designated as Executive Team Leader providing professional experience to customers in the most reputed Burj Al Arab Hotel, (first 7-star leading hotel of the World) Dubai, UAE.

• Core Competencies Evolved
By way of holding responsible positions across the career span, developed practical understanding of business management aspects encompassing Strategy Planning, Budgeting, Promotions, New Set Ups /Upgrading Services, Initiatives, Training, People Management and Hospitality Service.

• Notable Career Highlights
A keen planner & strategist with track record of achieving Revenue and Departmental and hotel objectives.
Proficiency in devising strategies to streamline operations; organize departmental open day/presentations.
Successful in building relationship with upper level decision makers; seizing control of critical problem areas with a customer focused and performance driven attitude.
Significant experience in assistant to Departmental Head in devising Annual & Strategic Business plans.
Adept in interfacing with internal depts. / service providers to ensure smooth flow of day to day business operations.

• Skill Sets
Proven abilities in managing Operations with focus on maximization of value, financial performance and returns as well as adhering to Hotel standards.
Expertise in managing repeat guest through effective relationship management skills; handling critical issues and resolving them with ease.
Enterprising leader with excellent negotiation, decision making and organizational skills.

• ORGANIZATIONAL EXPERIENCE

• From September 08 2018 till Date with Apron & Glove Training Academy as a Etiquette Trainer.
o Business etiquette (or corporate etiquette)
As a business etiquette consultant I teach people how to behave in business settings. Business etiquette covers a variety of areas such as meetings, email, introductions, handshakes, business cards, and corporate gift giving. I offer training in one specific topic such as telephone etiquette or I can design an entire program to build a corporate image. (Also known as corporate etiquette.) Communication etiquette
o Dining etiquette
'Which fork goes with the salad and why do I have so many spoons? Which glass is for water and which one is for wine?' These are some of the questions you'll hear about dining etiquette. This type of training is often done “hands-on” in a dining environment, so clients can learn by doing. With my help, the sloppy eater who offended those around him can be transformed into the charming gentleman who everyone wants to invite to dinner.
o International etiquette (or international protocol)
This etiquette area covers how to interact with people from foreign countries. According to Wordnet, protocol means “forms of ceremony and etiquette observed by diplomats and heads of state.” However, protocol is used by all kinds of people doing business overseas or hosting a guest from another country. If I decide to teach international protocol, I will cover status and forms of address, proper attire, making introductions, gift giving, dining customs, and other aspects of doing business or interacting with people from other cultures. (Also known as international etiquette.)
o Social etiquette
Social etiquette involves etiquette in social situations. As an etiquette consultant specializing in social etiquette, I would advise people how to behave at social gatherings, such as dinners and parties. Topics may include being a good host, being a polite guest, making toasts, and invitations. I will also give advice about wedding etiquette including: who pays for what, seating arrangements, asking for gifts, and thank yours.
o Communication Etiquette
This area of etiquette covers communication in business and social settings. As I specialize in communication etiquette, teach people about conversation skills, telephone etiquette, email etiquette, thank you notes, making introductions, and other aspects of interpersonal communication.
o Children's etiquette (or etiquette for young people)
As an etiquette consultant I will share my love of good manners with children. My subject matter and style of teaching has to be geared towards the age of the children I would be working with, which may range from pre-schoolers to high school seniors. Topics might include addressing adults, introducing friends, table manners, thank you notes and talking on the telephone. (Also known as etiquette for young people.)

• From October 25 2016 till 31 August 2018 with Omar Bin Eid Group of Restaurants as Operation Manager.
To oversee entire operation of all Paratha & Rolls & Grand Mahal Restaurant.
Provide strategic direction to the departmental head’s on the ongoing basis.
Finalize the operational budgets and monitor the same.
Conduct periodic review along with the departmental head.
Planning, organizing, directing & controlling of work.
To make one complete team, to make them believe that we are a team and we all need to play a
Significant role in making our organization as a profit oriented center.
Motivating the staff for multitasking job.
Setting the target and motivating the staff to perform their level best.
Setting the standard operating procedure and check that all the team member are following that
Procedure as per Company Policies.
Supervise staff in term of manning.
Reviewing operational problems of guest as well as staff.
Create new revenue opportunities by food festivals and promotional activates.
Conduct operational audit’s to sustain and effectiveness of all services.
Increase revenue by close monitoring of unit terms performance.
Evaluate the monthly P&L statement and provide an analysis of performance result.
Handling the day to day of all Restaurant Operations.
Monitor and improve customer and staff satisfaction levels at outlet level to increase retention.
Responsible for cost controlling for entire group of Restaurants.
Responsible for bringing food cost and wage budgets under budget.
Price out of all menus for Catering, Take Away & Dining.
Responsible for planning menu, promotions and events and parties.
Responsible for accounting and coding of all purchase for Restaurant Operations.
Undertake cost saving measure with in operational areas.
Responsible for drives sales and maximize profit.
Responsible for hiring, training, & appraisals of all group of Restaurants.
Responsible for developing, marketing, and promotional ideas to increase the sale.

• From June 27 2015 till 30 September 2016 Date with Grand Barbeque Restaurant as Restaurant Manager.
Taking care of the Pre-Opening arrangements of the Restaurant, Layouts of the dining area, Buffet Layout with proper setup.
Training all Service Staff in regards to the Types of service, SOPS and HACCP Standards.
Maintaining proper Hygiene and Grooming Standards by Training and demonstrating all staff.
Setting up the all IT related POS system for cashiering and bill generating and printing.
Taking care with Suppliers as per their product and getting the best price with the premium quality to carry on in long term contract.
Making all Forms and Formats in regards to all Checklist, Cleaning Schedule, Temperature Control, Dos And Don’ts, Guidelines Of Company Policy.
Hiring Candidates for F&B Service as per their abilities and informing them the Company standards & benefits as per the UAE Law.
Making Promotions along with the judging patents in Pre-Opening stage.

• From June 19 2014 till 31 May 2015 date with Warsan Mandi Restaurant as Restaurant Manager.
Taking care of entire operations on day to day basis.
Taking daily briefings and updating the facts & figures to all the staff.
Maintaining the daily supplies with suppliers and logistic department.
Maintaining the overall hygiene & HACCP Standards with monitoring the daily check list in person and checking as well.
Making budgets for the month with line of profit & lose variance.
Focused on judging patterns and trends based on customer feedback and taking quality steps in terms of training amongst colleagues to ensure constructive improvement in the processes.
Hiring Staff for Dining,Barista, and Drivers as per their abilities and informing them the Company standards & benefits as per the UAE Law.
Making promotions by taking a survey of the location by making ideas by giving commission to the other restaurant where they do not have any food items as they can up sell our Menus as well.

• From February 27, 2013 till 31 May 2014 with Bait Al Bahar Restaurant & Cafe as Senior Supervisor.
Involved for per-opening of the restaurant.
Handling the entire service staff roaster.
Maintaining the hygiene & HACCP Standards. Taking care of Guest requests by doing show around of the outlets.
Taking daily briefing for all the dining, barista, Shisha & kitchen staff with updating with daily events and forecast for the upcoming sales targets.
Maintaining the entire staff weekly roaster with keeping in mind the weekend’s busy period & staff request as well.
Maintaining the overall hygiene & HACCP Standards with monitoring the daily check list in person and checking as well.
Taking care of the bar & kitchen inventory as well. Make sure of FIFO is always maintained at all times so that we do not have any expiry items at any given times.
Taking care of our guest feedbacks in how we can do things better for our guest in future visits? Updating our regular/repeat guest birthdays, occasions in our data so when our guests come back on the special occasion we make sure to give a WOW effect to our guests.
I recommends to our Management and suggestions and ideas that could enhance guest and staff satisfaction and the quality of service.
Hiring Staff for Dining, Barista, and Drivers as per their abilities and informing them the Company standards & benefits as per the UAE Law.
Taking care of the POS System for Cashiering & maintaining the network always available.
Taking care of guest feedbacks & find the right solution for implementing the right standards.
Bid farewell to all our guest & collecting data from our guest & updating the latest update in Bait Al Bahar.

• From April 2012 till Jan 2013 with Burj Al Arab, as Executive Team Leader, Butler Service / Front Office Operations.
Steering initiative towards organizational growth through effective contributions towards Strategy Planning and by ensuring maximum colleague productivity.
Maintains open line communication and ensure customer complaints / feedback is handled effectively by liaising with other related departments.
Makes and recommends to senior Management and suggestions and ideas that could enhance guest and staff satisfaction and quality of service.
Chief responsibilities pertained to assisting the Manager Hotel Butler Service / Front Office in devising projects focused on operations, marketing strategies, change management, service quality, process improvement, performance measurement, team solutions and leadership development.
Focused on judging patterns and trends based on customer feedback and taking quality steps in terms of training amongst colleagues to ensure constructive improvement in the processes.
Distinction of managing manpower planning, training and retention of over 160 butler staff.

• Jan 2005 – March 2012 with Burj Al Arab Hotel, Dubai, UAE as Executive Butler, Butler Service / Floor Guest Services.
Offering personalized service upon guest arrival.
Handling personalized check in along with welcome cocktail to all our valued guest.
Offering suite orientation as per the guest requirement.
Offering unpacking service, Laundry and pressing services as well.
Preparing itinerary for our as per their interest, restaurant bookings of Burj Al Arab and other sister properties and other properties. (Scenic tour, private city tour/ Desert safari, booking of luxury cars hires from our fleet of Rolls Royce, Mercedes, stretch Limo and other Luxury cars and organizing Yatch bookings.
Personalizing in suite bar as per the choice of our valued guest.
Providing prompt service when the guest is out of the suite, placing fresh fruits as per the guest likings, providing newspapers as per the nationality of the guest and provide the choices of different nationality newspapers. Arranging all guest valuable and personal belongings of the guest and update the guest preferences accordingly.
During evening service we provide a range of drinks which is compliments from the higher managements along with mini bites such as open and closed sandwiches, assorted canapé, mini psalteries, tarts, cheese, Salmon, Quiché keeping in mind of the guest dietary requirements.
Prior to guest departure offer packing service / in suite express checkout service and checking with the guest for wakeup call and breakfast requirements, and lasing with the guest if any transportation required.
Upon check out escorting the guest until the hotel lobby, bid farewell and welcome them back to visit us again. All the guest preferences will be updated on the guest profile for future visits.

• From 24th December 2003 till 29th September 2004 the Lodge Head Barman.
Handling all the bars in the lodge.
Taking care of the entire bar inventory.
Maintaining the par stock for daily operations and special events.
Handling the bar staff duty roster and assignments.
Handling bar promotions by informing our regular customers by telephone, Email and SMS.
Coordinating with different suppliers for servicing of equipment’s and upgrading the products.
Motivating the staff by taking briefings and trainings to up sell giving incentives for the best seller.

• From 20thApril 1998 to 06 December 2003 at Peninsula Hotel as Restaurant & Bar Supervisor.
Working as a Bar supervisor overlooking the restaurant operations at the Susegad Goa outlet.
Duties involved setting up the bar, preparing Garnishes, checking and stacking the fridge
Maintaining the daily register and indenting the required day to day stocks for the operations in bar
Taking briefings and updating the chef’s specialty of the day.
Maintain door policy by following rules and regulation laid by the management
Taking care of intoxicated guest in a professional manner.
Updating the guest data by making calls and informing them by the latest happening at El Rancho.
Taking care of restaurants operations and promotions.

• From 06thDecember 1996 to 20thDecember1997 at Hilton Beach Club Hotel as Bartender.
Worked as a bartender at the Indigo’s bar. Duties Involved setting up the bottle display, keeping the mis-en place ready. Stacking the day’s requirement and preparing the daily inventory reports.
Giving personalized service and taking guest orders and daily cash float.

• From 05thFebruary 1995 to 20thAugust1996 at La Gaufrette Cafe as Senior Waiter.
Handling breakfast service in the morning either ala –carte or buffet service.
Taking care of take away orders.
Checking the stock and requirement for the kitchen, setting up the tables prior to the restaurant opening.
Suggesting and taking food orders and updating them with the chef’s special of the day.

• From 10thJanuary 1991 to 15thDecember 1994 at The Leela Kempinski Mumbai India as Butler.
Attending to Butler calls for breakfast at the lounge.
Helping guest to pack /unpack their luggage.
Giving wake up calls, newspaper, tea/coffee throughout the day.
Serving complimentary drinks at the Lounge During evening by providing a range of drinks which is complimentary along with mini bites such as open and closed sandwiches, assorted canapé, Quiché, Assorted mini Samosas and packodas.
Taking care of the guest laundries, shoe shine.
Providing service once a day by replacing fruits and mini bar.

• TRAININGS / CIRTIFICATES / ACHIVEMENTS
HABC Level 3 Award in Supervising Food Safety in Catering (QCF)
PIC Level 3 Certified valid till 15/02/2022.
Task Trainer course at Burj Al Arab
Basic health and safety practices.
HACCP awareness program.
Food and workplace hygiene Training.
Workplace assessment & training.
Employee relations and retention skills.
Butler Training, Josephine Ive, Magnums Butler, Australia.
English Manner Training, John Robertson, for English Butlers.
Packing and Unpacking Valeting skills by John Robertson.
Jack Daniels product knowledge for bartending skills by Jimmy Bedford.
Grey Goose cocktail training in preparation and presentation course by Major Steadman.
Butler Foundation course at Burj Al Arab.
Creating Ultimate experience Training program at Burj Al Arab
Outstanding Employee in Leading Quality Assurance for outstanding service in July 2012
Awarded as Best new comer in May 2005 in Burj Al Arab.
Personal survival techniques.
Fire prevention and firefighting.
Elementary first aid.
Personal safety and social responsibilities.
Crowd management / Crisis Management.

• ACADEMIC CREDENTIALS

Apprenticeship done from The OBEROITOWERS Hotel, MUMBAI, trained and specialized in F&B Services.
• FPERSONAL VITAE
Nationality​:​Indian
Passport No​:​L6937706
Date of Birth​:​21/04/1971
Marital Status:​Single
Languages Spoken: English, Hindi, Marathi and Punjabi-fluent.
Visa Status: Employment Visa.