Hotel General Manager
Resume:
BIREEN
BANATI
SKILLS
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ada2bp@r.postjobfree.com
G - 28, Second Floor, South City
Haryana 122018
Hotel pre- openings and hotel
operations
Managing world class spas
Sales blitz, promotions and
marketing activities
Event management
Formulating budgets – capital
and operational
Recruitment and training
Formulating ‘Standard Operating
Procedures' and ‘Operating
Policies'
Developing training manuals
PROFESSIONAL SUMMARY
With an experience of more than two decades in the hospitality
industry, I was entrusted with the responsibility of commissioning and
managing hotels as successful profit centers. These include Ananda in
the Himalayas, The Radisson Hotel - Shimla, The Radisson Hotel -
Khajuraho.
Other than hotel openings my work association has also been with
Kingdom Of Dreams, Unitech Hospitality, Uppal's Orchid Hotel - New
Delhi, Hyatt Regency - New Delhi, Imperial Hotel - Singapore and a
chain of restaurants in Zurich, Switzerland.
My experience includes managing hotel operations and world class spas.
Organizing sales blitz, promotions and marketing activities through
various channels in order to achieve business volumes. Developing and
nurturing key business accounts.
Hands on approach to formulating budgets - capital and operational,
MIS (management information systems), project costs and estimates
and various financial information reports for the ownership /
promoters.
Recruitment and training of employees at all levels. Formulating
‘Standard Operating Procedures' and ‘Operating Policies' pertaining to
operations. Developing training manuals, fire fighting procedures and
crisis management manuals. Hands on knowledge of software of PMS,
POS - Fidelio, Opera, Shawman, Prologic, Alif etc. Vendor Management,
tendering and contracting for operational and capital supplies.
Knowledge of all statutory compliance and licences required for
operating hotels, restaurants and convention facilities. Hotel
classification requirements and compliance. Thorough knowledge of
operating eco - friendly hotels and sustainable practices Knowledge of
conducting audits for ‘Leading Hotels of the World' and implementing
their best practices.
WORK HISTORY
F.S. Retail L.L.P. – Director Operations
Delhi, Delhi • 10/2018 - Current
• Business Development
• Hotel Management Tie Ups
• Branding
• Promoter Management
• Pre and Post Opening Support
Max India Pvt Ltd. - General Manager
Delhi, Delhi • 10/2016 - 05/2018
• Operations Management
• General Administration
• Hands on knowledge of Property
Management Systems
• Vendor Management, tendering
and contracting
• Knowledge of all statutory
compliance and licences
• Knowledge of Hotel classification
EDUCATION
IHM Pusa
Delhi • 1992
Diploma In Hotel Management: Hot
el, Motel, And Restaurant
Management
International Management Institute
Lucerne, Switzerland • 1995
Master In Hotel Management: Hote
l Management And Administration
• Was awarded the “Best Overall
Hotel Management Student”.
• Obtained a First-Class Honors
with an aggregate of 94%.
American Hotel And Motel Associat
ion
Switzerland • 1995
Certificate: Sales And Marketing
1000 Island Hotels & Resorts - General Manager
Ahmedabad, Gujarat • 01/2015 - 09/2016
• Hotel Pre-Opening
• Hotel Launch
• Sales and Marketing
• Recruitment and training
• Developing SOPs
• Operations
Clarks Inn Group Of Hotels - Regional Director
Delhi, Delhi • 05/2013 - 12/2014
• Business development and new management sign ups.
• Project and facility management.
• Planning, ordering and executing procurement of all hotel
equipment and supplies.
• Develop, update and monitor the manual for brand standards.
• Develop the operations manual and standard operating procedures
for the company's 27 managed hotels.
• Recruitment for existing hotel units and new hotels to open.
• Ensuring meeting all statutory compliance and procuring hotel
licenses for existing units and new hotel openings.
• Maintain and developing a team of preferred vendors for hotel.
equipment and supplies for all units being managed by the company.
• Planning and executing new hotel launches.
• Coordinate and liaise with travel trade partners and corporate
accounts for business and lead generation to ensure satisfactory
hotel occupancy.
• Monitor, direct and assist the corporate sales team.
• Monitor and direct the unit general managers for better productivity
and operations.
• Preparing annual revenue and expense budgets for existing units.
• Monitor hotel occupancy, top and bottom lines.
• Cost control.
• Ownership management on a day to day basis.
Kingdom Of Dreams - General Manager
GURUGRAM, Haryana • 08/2011 - 04/2012
• Managing operations of Culture Gully – a 14 restaurant food
courtyard; box office and theater operations of the musical
Zangoora.
• Preparing operational budgets with an annual turnover of 100 Cr.
• Recruitment, training and development of employees and
implementing improved employee retention practices.
• Preparing standard operating procedures and training manuals of all
departments.
• Organizing promotional advertising and marketing campaigns in
co-ordination with Wizcraft – the entertainment management
partners.
• Rationalizing and re-working the manpower budget of more than
2500 employees.
• Implementing various cost control initiatives to further optimize the
G.O.P.
Unitech Private Ltd. - General Manager
GURUGRAM, Haryana • 06/2009 - 07/2011
Uppal's Orchid Hotel
Delhi
Carlson Hotels Worldwide - Radisson Shimla / Khajuraho
nager
Shimla
Ananda In The Himalayas
Narendra Nagar
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I was based out of the corporate office of Unitech Ltd. assisting the
Senior V.P. Operations in concept planning, facility management and
operations of various Unitech owned properties.
Overseeing operations and overall profitability of various hotels of
the company ensuring brand standardization and compliance.
Developing and implementing standard operating procedures for the
group and their implementation.
Recruitment at all levels for various properties of the group.
Facility planning of upcoming projects of the group.
- General Manager
, Delhi • 09/2007 - 05/2009
Managing and overseeing the operations of the hotel having an
annual turnover of 52 Crores.
Ensure compliance of very stringent brand standards of ‘Leading
Hotels of the World' and Ecotel (Eco – friendly hotel).
Revenue Management and room inventory management.
The hotel had significant F&B revenue and I was actively involved in
running various food promotions throughout the year so as to
maintain a competitive edge.
- General Ma
, Himachal Pradesh • 10/2004 - 07/2007
Managing the project during the hotel's design and facility planning.
Capital equipment planning, procurement and installation.
Acquiring licenses and approvals from the state government
pertaining to the pollution aspect, fire safety, tourism - hotel's
registration, HT connectivity and other related utilities.
Planning and ordering of operating supplies and equipment.
F&B concept planning and subsequent menu designing.
Designing and printing hotel's collateral as per the brand standards
of Radisson Hotel's Worldwide owned by Carlson (Minneapolis).
Preparing pre-opening and post opening financial budgets.
Designing and formulating the Human Resource policies and
procedures
Software purchase, installation, inter-phasing, training and
commissioning - Opera (PMS), Alif (accounting), Micros (POS), FCS
(call accounting).
Recruitment of the entire team and subsequent training.
Preparation of training manuals and operating procedures for all
departments.
Preparing Sales & Marketing budgets and action plans.
Conducting sales blitz and awareness programs in feeder markets.
Commissioning and subsequent operations of the unit.
Revenue management and inventory management.
- Executive Assistant Manager
, Uttrakhand • 11/1999 - 09/2004
Was responsible for the overall operations of the Destination Spa
that also won the accolade for being awarded as the “The World's
Best Overseas Destination Spa” by Conde Naste Traveler.
The revenues of the unit doubled due to extensive overseas
marketing, developing trade partners and opening of regional sales
offices.
Hyatt Regency
Delhi
Imperial Hotel
Singapore
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For a 75-room inventory, the hotel could boast of an annual turnover
of INR 35 Crore (about INR 180 Million) per annum, which is the
highest in the country in this category of hotels.
The Spa was also registered and awarded the Green Globe
Certification.
Introduction of new western therapies and Ayurvedic treatments at
the Spa.
Redesigning the food menus for the Spa and worked closely with the
Chef in formulating Ananda's own signature cuisine based on the
Ayurvedic concepts.
Concept planning, facility planning and preparing menus and
specifications for the team.
Introduced for the first time the Organic Cuisine at the spa.
Developed an anti cancer dietary regime at the Spa based on the
Macrobiotic concepts.
Developed an organic herbal garden for the exclusive use of the Spa
in consultation with the horticulturist.
In consultation with the horticulturist, we designed and
implemented the Spa's own composting unit.
Developed outdoor dining concepts and facilities on the 100-acre
estate which included the Amphitheater, The Star Terrace and Estate
Picnics.
Managing routine operations of the food and beverage department,
preparing forecasts and budgets, menu engineering, food and
beverage cost monitoring etc.
Was part of the pre-opening team of the Spa.
Was responsible for procuring operating supplies, identification of
vendors and preparing inventories and par stocks.
Was responsible for staff recruitment, training and drawing
operational procedure.
Prepared training manuals as per the brand requirement of the
Rafael Group of Hotels.
Was responsible for setting up the F&B outlets; their subsequent
commissioning and operations.
- Assistant Manager Food
, Delhi • 04/1997 - 10/1999
I was responsible for the operations of the multi-cuisine restaurant
having 170 cover and doing an annual turnover of INR 12 Crores.
Conducted various food promotions in consultation with the Director
of Food and Beverage and the Executive Chef.
Was responsible for staff recruitment, training and drawing
operational procedure.
Prepared training manuals as per the brand requirement of the
Rafael Group of Hotels.
Managing routine operations of the food and beverage department,
preparing forecasts and budgets, menu engineering, food and
beverage cost monitoring etc.
I was given an opportunity to undergo training for becoming a
certified trainer for Hyatt International (Chicago).
I also had the opportunity for working in close consultation with the
Director of Food & Beverage during pre-opening and the subsequent
commissioning of the first fun pub – ‘Djinns'.
- Assistant Manager Food And Beverage
, Singapore • 02/1995 - 01/1997
• Staff training and retention was a major focal area of my job
profile.
• I was managing the operations of the “The Best Rated Indian
Restaurant” for 3 consecutive years in Singapore – Rang Mahal.
• Was honored to be nominated as the Best Employee of the year
1995.
• Was actively involved in promoting the outlet in a very competitive
environment of Singapore's catering industry.
Everest Foods - Food And Beverage Supervisor
Zurich, Zurich • 01/1994 - 01/1995
• The overall profitability of the unit was largely due to limited costs
of payroll which in turn provided me with an opportunity to develop
multi-skill sets for housekeeping, pot washing, stewarding and
cashiering.
• I was responsible for the routine service aspects of the 110-cover
specialty restaurant.
Hyatt Regency - Food And Beverage Associate
Delhi, Delhi • 04/1992 - 12/1993
• This was my first real experience of the industry after graduating
from the hotel school.
• I was fortunate to be a part of the first team of employees who
underwent training for operating Fidelio as PMS and micros as a POS
software.
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