CURRICULUM VITAE

Vishal Ulhas Gaikwad Official-+91 9545452853Personal- +91 8600990630vishal_g23@rediffmail.com, vishalgaikwad79@gmail.com

PERSONALNationality: Indian Current Position: Restaurant ManagerDate of Birth: 30th July 1979

OBJECTIVE

I am aiming to contribute to the growth and to the development of your prestigious company by sharing my internationally gained knowledge and experience with all team members achieving highest level of guest satisfaction paired with company’s profitability. To settle long-term in a new challenging work environment with the future goal of developing my career path.

EDUCATIONAL QUALIFICATION

1. PROFESSIONAL:

3 years Diploma in Hotel Management & Catering Technology with 1st class from Pune’s reputed Hotel School Maharashtra State Inst. Of Hotel Management & Catering Tech. Model Colony, Pune IN August 2001.

2. ACADEMIC :

12th H.S.C. (Science from Pune University with 1st Class.

10th S.S.C. from Pune with 1st Class.

KEY PROFILE

Leading & developing people Confident in problem solving & decision making Strategic planning and business development Proven track record of turning around struggling business units Strong financial skills, result driven Highly committed to P&L analysis and results Professional and have a very positive impact on colleagues and clients Excellent in developing teams and relationship building

COURSES & CERTIFICATES

Intermediate Food Hygiene Course Basic Food Hygiene Course HACCP Awareness Basic Italian Language speaking skill course First Aid at Work

WORK EXPERIENCE:

Currently working with Radisson Blu Pune Kharadi as an ASST. FOOD AND BEVERAGE MANAGER since 21st August 2015.

Worked with Double Tree by Hilton Pune Chinchwad as a Restaurant Manager since Oct. 2012 to 19th August 2015.

Double Tree by Hilton Pune Chinchwad-

Facilities: 5* Hotel with 115 Keys, a range of 5 Restaurants, 1 Grand ball room 1500 sq. feet and 2 meeting rooms totalling to 3200 sq. ft.

Restaurant Manager October 2012 to date

Reporting to: Mr. Dev Thakur (Food and Beverage Manager)

Website:www.doubletreepune.com

Responsibilities & Accomplishments:

Joined as an Assistant Restaurant Manager and promoted to Restaurant Manager since April 2014.

Successfully opened the Food and Beverage Outlets and Banquets of the Hotel i.e. All Day Dining(3 Spices)-102 covers, Level 12- The Skye Lounge-72 covers, I.R.D., Tarta- The Cake Shop and Miyuki-Japanese 7 seater fine dine. Also set up the Viharas- Banquet halls.

Budgeting for all Food and Beverage outlets.

Setting up Service standards as per Hilton Standard Operating procedures

Planning of Manning pertaining to operations.

Planning of promotions for the food and beverage outlets.

Taking care of the Beverage portfolio of the Hotel in liason with Bar Captain.

Training

I have 4 Captains, 2 Executives and 20 Associates reporting.

Associate welfare

Training.

M.I.S. Reports

Making Profit and Loss Statements.

Maintaining Corporate Guest data base through Sales Call and on site calls.

Additional responsibilities for Banquet operations:

1. Control of Banquet china, cutlery, glassware, linen and equipment.2. Completion of weekly schedules. Schedule staff as necessary to ensure adequate

and consistent levels of service.3. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.4. Completion of Banquet Bar Requisitions.5. Check B.E.O. and get set up done as per requirement6. Conduct a briefing before the event begins and highlight any important requests or

V.I.P.s of the event and the event flow.7. Make a personal connect with the Guest before the Event begins.8. Ensure B.T.R. is ready before the Guest arrival in the lobby as this is the first

impression of the Hotel.9. Supervision of Banquet Bar Requisitions for Cocktail Dinners.10.Monitor plate count and beverage consumption during the event.11.Take a round of the Banquet halls on a daily basis to record any snags and check for

cleanliness.

12.Be available to Hotel Staff at all times by Cell phone.13.Consistent check of Banquet Food and Beverage quality, Banquet services and Plate

presentation.14.Ensuring that services meet customer specifications.15.Quality of meeting room set-up.16.Dealing with customer complaints.17.Staff attitude and appearance.

Le Meridien Pune–

Facilities: 5* hotel with 176 units, a range of 6 restaurants, 2 ballrooms & 4 meeting rooms accommodating up to 450 guests.

Assistant Restaurant Manager 25th November 2011 to 28th October 2012.

Outlet: Favola- Italian fine dining Restaurant

Reporting to: Food and Beverage Manager

Website: http://www.starwoodhotels.com/lemeridien/property/overview/contact.html?propertyID=1832

Responsibilities & Accomplishments:

Leading a team of 12 employees Assisting the Food and Beverage Manager in administering and managing the restaurants operation, maintaining established costs and quality standards. Setting up and maintaining of FF&E and revenue / profit budgets Setting up and standardization of the F&B Service Department Setting up and standardization of the Kitchen & Stewarding Department Maximizing customer satisfaction by “Anticipating guest needs” training Maximizing revenues / profits by promotions & in-house activities Implementing HACCP Hygiene System Implementing standardized Food & Beverage Menus Holding regular Kitchen Meetings Sourcing, interviewing and hiring of all F&B colleagues Organizing Departmental Training Ensuring the cleanliness of the restaurant Maintain the highest standards of security for hotel patrons and employees and maintain the highest standards of quality and service in the Food & Beverage Department Keeping the set food cost & beverage cost target

Courtyard Marriott Pune City Centre

Facilities: 11 floors , 153 rooms , 20 suites, 9 meeting rooms, 7,072 sq ft of total meeting space

Food and Beverage Executive March 2011 – October 2011

Reporting to: Food and Beverage ManagerWebsite: http://www.marriott.com/hotels/travel/pnqcy-courtyard-pune-city-centre/

Responsibilities & Accomplishments:

Assisting the Food and Beverage Manager in administering and managing the food and beverage operation, maintaining established costs and quality standards Part of the preopening team of the property Setting up and maintaining of FF&E and opening of the All day Dining restaurant MoMo Café.

Courtyard Marriott Pune Hinjewadi

Facilities: 4* hotel in Hinjewadi offers 153 rooms with six luxury suites that are modern and functional.

Food and Beverage Executive October 2009 – March 2011

Reporting to: Food and Beverage DirectorWebsite:www.marriott.com/hotels/travel/pnqph-courtyard-pune-hinjewadi/Responsibilities & Accomplishments:

Assisting the Food and Beverage Manager in administering and managing the food and beverage operation, maintaining established costs and quality standards Part of the preopening team of the property Setting up and maintaining of FF&E and opening of the All day Dining restaurant MoMo Café.

O Hotel Pune Koregaon Park

Facilities: 5* hotel with 112 rooms, a range of 3 restaurants and bars, 1 ballroom & 2

meeting rooms.

Assistant Restaurant Manager May 2008 - 2009

Reporting to: Food & Beverage ManagerWebsite: www.ohotelspune.com

Responsibilities & Accomplishments:

Leading a team of 2 Captains and 10 stewards Was responsible for the successful opening of the rooftop restaurant Addah with a sale of around INR 80000 IN 4 HRS. Planning of promotions Implemented HACCP Hygiene System Implemented standardized Menus Holding regular Kitchen Meetings Planning and organization of the pre opening restaurant Addah Sales Visits to Companies Organizing Departmental Training

Worked with Sun-N-Sand Hotel, Pune; A 5* Business Hotel as a “Captain” since 01/10/2007 to 23/05/2008.

In J.W.MARRIOT HOTEL, MUMBAI as an “F&B Service Associate" from 16th Dec. 2002 to 28th Sept. 2003.

In Le-Meridien, Pune as a “STEWARD” from 3rd July 2001 to 10th Dec. 2002.

INTERNATIONAL WORK EXPERIENCE:

Worked with Europe’s No.1 Cruises “COSTA CRUISES” Based in GENOVA, ITALY from May 2004 to August 2007 as a Dining Room Waite

Working in an International atmosphere gave me a chance to improve my communication skills as well as interpersonal skills.

ACHIEVEMENTS :

Was the G.S.S. champion for the MoMo café of Courtyard Marriott Pune

Hinjewadi when the Hotel topped the list among 24 Hotels in A.P. region.

Received an “Appreciation Letter” from Mr. John Webb, G.M.J.W. Marriott Hotel Mumbai, for outstanding service & exceeding Guest expectation.

Received the “Manager of the Quarter” Award for July, August and September 2013 at the Double Tree by Hilton, Pune. .

LANGUAGE SKILLS

Marathi (Mother Tongue)English (Fluent)Italian (Basic) IT SKILLS

Microsoft Office Internet Micros POS Infraseys Restaurant Point of Sale System

STRENGTHS :

Aggressive and go getter attitude. Dedication & positive, optimistic attitude towards life. Passionate hospitality professional.

HOBBIES :

Swimming, Training & Learning about “International Cuisines & Wines”

References:-

1. Mr. Mohammad Khan---Director Food and Beverage- Sheraton Bangalore----9591996919

2. Mr. Saurabh Choksi---Food and Beverage Manager- The O Hotel Pune----9719076171.