CURRICULUMN VITAE

Bradley Pinto

PERFORMANCE SUMMARY

Top-performing leader, with vast experience in managing complex hotel & catering operations. Competent in providing high degree of hospitality and customer service by ensuring that facilities meet and exceed expectations. Strong leader possessing outstanding work ethic and integrity, always dedicated to meeting budget and meticulously documenting financials. Monitoring and developing staff performances, overseeing service quality and operational efficiency and monitoring sales and marketing initiatives while ensuring compliance with federal and state laws.

PROFESSIONAL SKILLS

Operational Management

Budget Planning & administration

Hotel Sales & Marketing

Strategic Planning

Risk Identification

Corporate Behaviour Analysis

Profitability Maximization

Staff Hiring/Development

Staff Mentoring

Service Standards Monitoring

Brand Enhancement

Revenue Generation Trends

KEY ACHIEVEMENTS

Successfully mobilized hotels from start-up to the best, through implementation of strategic marketing plans.

Identified potential risk to the hotel as a business and promptly took measures to counter it.

Introduced a staff mentoring plan, which resulted positively in motivating staff members to provide their best in terms of customer services.

Increased the hotel’s revenue and occupancy within the first year of joining, owing to implementation of extensive marketing and sales plans.

Work Experience

Great Dragon Restaurant, Vasai West

Since December, 2020 todate

Managing Partner

Planning, organizing & leading 60 covers restaurant serving Chinese & Indian Cuisine. Control day-to-day operations, accounts, stores, cash, purchase, kitchen and service staff.

Brick Rock Hotel & Suites, Port Harcourt

November 2016 – September, 2020

General Manager

Set-up a Five Star Standard Hotel with 120 Deluxe Rooms, Suites & Penthouses, African Specialty Restaurant, Asian Restaurant, African Restaurant, Coffee Shop, Pastry Shop, BBQ by the Pool, 24 Hours room Service, Country Western Theme Bar, VIP Lounge Bar, Night Club, Conference & Banquet Halls for 25 to 800 Pax, Marquee for 1000 Pax, Gym, Spa, Unisex Salon, Travel Counter, Foreign Exchange Counter, Mini-Mart, Car-on-Hire, Ample Parking, Top of the line Security, etc.

Royal Nibo Presidential Hotel

1st November 2015 – October 2016

General Manager

Royal Nibo Presidential Hotel is a Luxury hotel with all facilities & amenities of Five Star hotel. Hotel has 105 Standard, Deluxe, Superior & Suite rooms, Banquet Hall for 50, Lawn for 500 Persons, Multi-cuisine Restaurant, VIP Lounge Bar, Poolside Bar, Garden Café & Bar with live band & DJ, Hi-tech Gymnasium, swimming pool & spa, Travel Counter, etc.

Mobilized the Hotel from start-up stage.

Created and implemented effective open-door communication systems to meet interdepartmental goals

Coordinated planning of department heads and assistant managers, in reference to work schedules, time tables and resolution of bottle necks

Ascertained that all operations of the hotel adhere to operational standards

Led the design and deployment of guest experience initiatives to ensure satisfaction at all levels

Handled complaints by delving deep into the root of the cause and effectively ensuring that it is resolved immediately

Planned Sales and Marketing strategies & worked with sales teams to meet with targets

Planned all menus along with Chef; SOPs, Training Manuals, etc

Jades Hotel

1st June 2014 to 30th October 2015

General Manager

Jades Hotel is a luxury property with Suites, Executive & Deluxe Rooms, Banquet Halls for 20 to 300 Persons, Multi-cuisine Restaurant, Liquid Lounge, Poolside Cafe & Bar, Hi-tech Gymnasium, swimming pool & spa.

Ascertained that effective support functions were in place to support the hotel’s operations, including facilities management and supply chain and procurement• Created and implemented yearly measurable and achievable business plans

Collated and analysed revenue generation trends of the hotel to identify critical areas for revenue enhancement

Established financial reporting mechanisms to comply with the hotel standards

Oversaw the operational stability and functionality of the hotel, paying special attention to service delivery standards Planned menus, cost control systems Supervise Events & Banquets to ensure smooth operations & service to exceed guest expectations

Reason for leaving: Due to devaluation was not paid my salary in US$ and rate fixed was much below market rate.

Meuse Hospitality Pvt Ltd 10th September 2012 to May 2014

Vice President - Operations

Responsible for 2 Hotels - Meuse Jupiter - The Business & Luxury Hotel (Five Star) & Hotel Indraprasth (Three Star) Hotels

Meuse Jupiter -The Business & Luxury Hotel has 150 Super Deluxe Rooms, Club Lounge & Suites, Four Banquet & Conference Halls for 20 to 400 guests, Lawns to accommodate 400 to 10000 guests, 2 Restaurants, Discotheque, Bar, 24 Hour Coffee Shop and Gazebo - Pool-side B-B-Q with Buffet and live music, large Swimming Pool, Spa, Gym, Travel counter, Cars on Hire and ample car park.

Duties & Responsibilities:

Responsible for planning, organizing, directing & controlling the overall operations of two hotels. Responsible for directing all employee functions of these hotel properties in accordance with the policies and practices of the company. Responsible for working closely with all departmental heads to ensure the smooth operation of the two hotels at all levels. Responsibilities include the development and implementation of strategies for meeting goals in the areas of revenue generation, market share performance, meeting or exceeding Guest satisfaction & expectations and net operating income.

YMCA International House 1st February 2009 to 31st August 2012

Senior Manager Operations

Outlet Exposure: Responsible for Planning, Organizing, Directing and Controlling day-to-day operations of a 100 rooms property with 5 Banquet/Conference Halls, Dining Room and Gaming Centre. In addition, coordinating with 4 Projects in Mumbai. Also responsible for Planning & Conducting the Diploma Courses in Hospitality Management through our Institutes.

ES-KO International 1st August 2006 to December 2008

Regional Catering Manager

Project Exposure: My last assignment was managing UN Armed Forces and ISAF Accommodation, Catering and House-keeping Projects in Afghanistan feeding and accommodating over 2000 persons of American, Brits, Afghanis, Nepalese and other nationalities.

Duties & Responsibilities:

Maintained high Standards of Hygiene & sanitation, Maintain SOPs, Collect Site Papers (Staff Attendance, Weekly Consumption Sheets, Weekly Stock Sheets, Meal Summaries, Petty Cash Analysis, etc) for Head Office Accounting, Vendor development and follow-up on AMCs. Conduct HSE Meetings with the Staff, Conduct monthly meetings with Camp Bosses & Management on month ends, Coordinate with Clients & Management to ensure Client satisfaction, Ensure full control on day to day operations, Help the Camp Bosses /Supervisors in Menu Planning, Ensure that Camp Boss/Supervisors meet the targets, Weekly Site Visits, Conduct surprise checks of Accommodation, Dry Stores, Freezers & Chillers, Check Inventories & Par stock levels and Food Display on the Sites to ensure that they meet with the required standards, Prepare flight manifest of personnel, Field-breaks and Leave Schedule, Transfers, promotions, etc.,

Sarovar Park Plaza Group of Hotels February 2004 to July 2006

General Manager

The Sarovar Park Plaza Group has over 74 Hotels of International standards and Restaurants which are among the best in the country. I have had exposure in two Five Star Hotels belonging to the chain in Mumbai and Goa. Finally, transferred to Mumbai to manage the new venture "Oasis Food Court".

Oasis Food Court * Mediterranean Pub * Nirvana Restaurant * Mirage Banquets

Outlet Exposure:

Nirvana 140 covers, The Multi Cuisine Restaurant. Xs - The Mediterranean Bar (100 Covers) Mirage 1, 11, 111 and 1V - Banquet Halls & Lawn, to cater 50 to 800 guests.

Hotel Information: Oasis is a very contemporary and exotic venue to unwind, built on a 40, 000 square foot site with landscaped garden. We had food festivals, hosted very popular Sunday brunch, with live band, Events and a host of other features to keep our guests entertained while they relish their meals. Besides, we were the most happening place for Conferences and Wedding Receptions.

The Noteworthy Milestones:

Increased sales by nearly 20% after take-over. Reduced staff turn-over. Implemented various schemes, events and food festivals successfully, making our outlet one of the most 'sort after' entertainment & eating-out place.

Duties & Responsibilities:

Ensure full control on day-to-day operations, accounts, stores, cashier, purchase, kitchen and service staff, Laundry, Gardeners, Contractors, etc. Conduct daily senior staff meetings to ensure smooth operations, to solve day to day problems, plan Strategies and settle staff grievances. Attend daily staff briefings. On and off surprise check of all above personnel. Approve all Petty Cash vouchers for payment by Accountant. Approve all Cash Memos/Vouchers for payment. Get the Credit Vouchers prepared and paid in due time. Follow-up on Receivables and Supplier Outstanding. Keep a tight control on food wastage. Ensure proper storage of perishables and other raw materials, check expiry dates, food temperatures, etc. Ensure that checks for all food issued and consumed are prepared. Review rates of Purchases from time to time & get best competitive rates and quality. Review Menu prices from time to time in keeping with the market conditions and competitive properties. Ensure Profit and Loss Statement for the month is ready by 10th. Ensure Salary Statements are ready by 3rd of month for payments to be made by 7th of month. Maintain smooth and cordial relations with Govt. Officers / other agencies. Prepare monthly statement of Breakage & Shortage of Operating Equipment, China, Glass, Silver, Linen, Uniforms. Control laundry pieces issued and received. Control on discounts and complementary. Control on Food & Beverage Costs, Operating and Overhead expenses. Supervise arrangements for Banquet parties. Surprise checks of Kitchen and Walk-ins for Hygiene and sanitation and proper storage following FIFO method. Plan Menus and preparation for food festivals and Special Events with Chef and Managers. Recruit staff as and when required as per the budgets. Conduct HSE & staff training programs. Ensure Lawns are regularly trimmed, and watered, and In-door plants are rotated. Compiling progressive reports for the Board members.

Reis Magos Fort Resort (4 Star) - Verem, GOA October 1999 to January 2004

General Manager

Hotel Information: Reis Magos Fort Resort (Goa) has 50 air-conditioned deluxe & suite rooms, Multi-cuisine Restaurant, Coffee Shop, Bar, Health Club, Swimming Pool, Massage Parlor, Beauty Parlor, Travel Counter, Foreign Exchange Facilities, Rent-a-Car, etc.

The Noteworthy Milestones:

Set-up the entire operational systems of the hotel.

Planned the kitchen lay-out and procured the Kitchen equipment.

Planned the menus along with Executive Chef for Multi-cuisine Restaurant, Bar, Room

service and Banquets.

Played instrumental role in prospecting clients which involves researching the market

with a pulse on market trends and spend categories. Recruited & trained and sustained successfully stringent staff control.

Pritam Group of Hotels - Hotel Mid-Town Pritam (4 Star) & Hotel Park View (3 Star) February 1995 to September 1999

General Manager (Managing two Hotels and Village Concept Restaurant)

Hotel Information: Hotel Mid-Town Pritam has 65 centrally air-conditioned rooms, Ivory House – authentic Chinese Restaurants, Pritam – multi-cuisine restaurant, Bar, 24 hours Coffee Shop, 2 Banquet Halls, Foreign Exchange Facilities, Rent-a-Car, etc.

Hotel Park View has 55 air-conditioned rooms, Twice-By-Night Pub and a multi-cuisine restaurant.

Pritam-da-Dhaba – 300 covers Village Restaurant serving authentic Punjabi & Moghlai Cuisine.

The Noteworthy Milestones:

Set-up the entire operational systems of the hotel from concept to operations. Successful in bringing Iranian Groups of 44 pax each, twice a week and South African

groups on an annual contract. I was also responsible for bringing Russian Group (on deputation with the Indian Govt.) on annual contract. Played instrumental role in prospecting clients which involves researching the market with a pulse on market trends and spend categories.

Al Gosaibi Granmet Services Pte Ltd, Kingdom of Saudi Arabia November 1991 to January 1995

Area Controller (Area Operations Manager)

The Noteworthy Milestones:

Promoted within the period of six months of joining from 'Catering Manager' to 'Area Controller' for increasing sales and profitability, Systemizing project operations and reducing client complaints.

Duties & Responsibilities: My responsibilities were to achieve sales targets, overhead and operational cost controls, site menu planning, staff leave schedules, transfers and promotion, Train and create HSE awareness, etc and to liaise with clients and head office for smooth and efficient running of the 6 projects in my control, namely CCC Hawaiah, CCC Uthmania, Saudi Bahraini Cement Company, Saudi Cement Company, Mannesman and Bellaili, catering and accommodating over 10000 Third country nationals and expats. My responsibilities also included getting details and securing new contracts in my area of operations. I had staff strength of over 300 of different nationalities.

Fariyas Holiday Resort, Lonavala (5 Star) March 1986 to October 1991

Food & Beverage Manager

Duties & Responsibilities:

Coordinated with food and beverage staff for special events.

Monitored all operations of venue and ensured efficiency.

Gathered data for all budget processes.

Developed strategies to achieve all financial objectives.

Ensured all food and beverages are prepared as per policies and procedures.

Maintained neat and clean work area at all times.

Led F&B team by attracting, recruiting, training and appraising talented personnel

Ensured compliance to all safety policies and procedures.

Hotel Silver Sands (4 Star), Colva Beach, Goa January 1983 to January 1986

Hotel Manager

Hotel Information: 60 Deluxe and suite air-conditioned rooms, Restaurant, Bar, Coffee shop, Swimming Pool, Health Club, Beauty Parlor, Book Store, Travel Counter, Foreign Exchange and Car Hire Facilities, etc.

Supervised front desk operations to ensure that appropriate services were being provided

Ascertained that all procurement and supply chain issues were properly channelized to ensure efficient services

Coordinated the efforts of all departments to ensure constant and consistent smoothness of operations

Ministry of Defence, Sultanate of Oman June 1981 to December 1982

Catering Manager

Duties & Responsibilities: Plan weekly menus, purchase raw materials, maintain day-to-day attendance of mess members, food cost control, monthly billing, Maintain high standards of hygiene & sanitation, deal amicably with mess member complaints and try and satisfy their requirements.

Hotel Oberoi Towers (5 Star) April 1978 to September 1979

Captain

Reported to Sr. Captain

Supervision of service of Food & beverages in Restaurant/Banquets/Room Service/Bar. Regular briefing of staff before the start of operation.

Ensure proper job knowledge for self and staff,

Ensure proper grooming for self and staff Taking order from guest and having it executed properly. Allocation of duties to staff in my shift Ensure proper mis-en-place and mis-en-scene. Suggest selling to boost sale and achieve target. Maintain good PR with guest.

Other Information

Partnered ''Waikiki Super Snack Bar, opposite to Oscar-Amber Theatre, Andheri and Waikiki Super Snack Bar, next to Sterling Theatre, on profit sharing basis.

Mobilized the Hotel Midtown Pritam, Hotel Centre Point & Hotel Supreme Heritage from inception, SOPs, Menus Sales & Marketing Strategies and recruited & trained staff.

Started the Degree course in Hospitality Management (YCMOU) and other autonomous craft courses at St. Francis D’Assissi Technical Institute, Borivali.

Educational Qualifications

MBA in HRM National Institute of Management Studies, Mumbai, 2001 to 2003

Certificate in MS Office Centre for Entrepreneurship Development, June 2000

Diploma in Marketing Management & Market Research Delhi Institute of Management, January 1982

Diploma in Hotel Catering & Institutional Management Datamatics Institute of Management, October 1977

Diploma in Hotel Administration & Restaurant Management Kumar Somani Sophia Memorial Polytechnic, April 1977

Personal Details

B/2/208, Shree Krishna Complex, Stella, Barampur, Vasai West – 401202. Palghar District, Maharashtra, India.

Mob: +91-992*******

Email: adxat7@r.postjobfree.com

References

High Chief Ambroze Nwusi - Chairman & MD Brick Rock Hotel & Suites (MGS Group) Port Harcourt Mob: +234 803-***-****

Austin Ogbo - Owners Representative & Chief Accountant Jades Hotel 24 Ndola Crest, Wuse, Abuja Mob: +2345 809-***-****

Mr. Samuel Moses – Vice President (Hospitality Division) (Retd. Corp. GM – HR

Leela Kempenski Group of Hotels Pvt Ltd)

IPS Group Pvt. Ltd

Mobile No: +91-982*******

E-mail: adxat7@r.postjobfree.com

Mr. Abraham Koshy (Managing Director)

ADVANCE DATA SYSTEMS PRIVATE LIMITED

Mobile: +91-982*******

E-mail: adxat7@r.postjobfree.com

Mr. Sudhakar Handa (C.E.O – Club Link, Mumbai)

Mobile No: +91-982*******

E-mail: adxat7@r.postjobfree.com

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