Rashmi Pawar

adyfzy@r.postjobfree.com 778-***-****

To obtain a challenging, rewarding position in the hospitality industry to utilize my creativity, Leadership skills, and experience whilst gaining new exposure. PROFILE

Seasoned, talented and dedicated hospitality professional with proven success and expertise in multiple tasks of performing, managing, and supervising the various styles of operations in Food & Beverage Service. I am highly organized with excellent interpersonal skills, energetic, enthusiastic, go-getter, with an eye for detail. CORE COMPETENCIES

Client Service & Diverse Needs People Development & Relationships Innovation & Creativity Optimization Entrepreneurship Customer Service & Teamwork Leadership & Communication Interpersonal Influencing Management Training Motivation Problem Solving Operations Employee Development MANAGERIAL EXPERIENCE

Muir, Autograph Collection Hotels September 2021- July 2022 Food & Beverage Manager (Department Head) Muir Hotel, Halifax Responsibilities:

• Pre-opening Manager for the first five-star hotel of Halifax & Nova Scotia, Forbes Recommended. Assisted General Manager to give direction for all the food & beverage initiatives for Hotel & Residences.

• Department Head position, Reporting to General Manager, handling food & beverage operation of Refined luxurious 109 guest rooms as well as responsible for 150 suites for Queen’s Marque Residences.

• Key player in working collaboratively with all food and beverage areas of the operation to ensure all business, financial, guest satisfaction, revenue and workspace safety targets were met and exceeded.

• Managing day-to-day operations; coach and counsel colleagues on standards and service initiatives.

• Responsible for Hiring, training, performance management of 14 direct reports, 2 Leaders; coached, mentored, established action plans, individual goals, progressive discipline while adapting to diversity of work styles.

• Driving revenue in F&B, prepare monthly forecast, including revenue, labor, and other costs. Preparing annual budget, established capital investment costing.

• Set-up the entire food and beverage ordering, purchasing, receiving procedures; established the inventory control food & beverage including the private bars in the guest rooms, meeting new suppliers and introduced the best local products which meets the luxury. Worked closely with accounting team to ensure smooth transition with the suppliers.

• As a department head, was responsible for all the administration work such as effective communication via emails, meetings, drafting meeting minutes, writing performance reviews, progressive actions etc.

• Handled private functions for the residence members, coordinated with the culinary team, prepared Event Orders for crisp communication, ensuring guest satisfaction.

• Scheduling and Payroll to ensure maximum productivity and efficiency. Maximize Gross Operating Profit through implementation of cost control procedures. Scheduling staff in accordance with productivity levels, recognizing need periods and guest service, adjusting where necessary. Key Accomplishments:

• Successfully opened all the food & beverage venues for Muir Hotel which includes hiring, training, establishing standards and training manuals, ordering, inventory and procurement management.

• Successfully established ordering, receiving system for entire division.

• Successfully Launched Silverware POS system (Property Champion and Trainer) smoothly for F&B Division.

• Forbes Audit: 5 Star rating for the department for the very first forbes audit.

• Successfully launched New Menu design for In-Room Dining Menu, Private Dining Menu, Refreshment Center etc.

Fairmont Hotel & Resorts, Vancouver February 2014- December 2019 In Room Dining Manager (Department Head) Fairmont Waterfront, Vancouver RASHMI PAWAR

adyfzy@r.postjobfree.com 778-***-****

MANAGERIAL EXPERIENCE

Responsibilities:

• Department Head position, Reporting to Director of Operations, handling In-Room Dining operation of an unbeatable downtown venue with 489 guest rooms as well as responsible for Pool Deck operation during Summer Season.

• Clearly describe, assign, and delegate responsibility and authority for the operation of the various elements of the department. Relates well to all kinds of people, up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships.

• Managing day-to-day operations; coach and counsel colleagues on standards and service initiatives.

• Responsible for Hiring, training, performance management of 12 direct reports, 2 Supervisors; coached, mentored, established action plans, individual goals, progressive discipline while adapting to diversity of work styles.

• Driving revenue in F&B, prepare monthly forecast, including revenue, labor, and other costs. Preparing annual budget, established capital investment costing.

• Scheduling and Payroll to ensure maximum productivity and efficiency. Maximize Gross Operating Profit through implementation of cost control procedures. Scheduling staff in accordance with productivity levels, recognizing need periods and guest service, adjusting where necessary. Key Accomplishments:

• Successfully Launched Silverware POS system (Property Champion and Trainer) smoothly for F&B Division.

• Improved Employee Engagement Score by 3% in 2018 – 83% and consistent in 2019 – 83%.

• Improved LQA Score by 6% compared to 2018- Scored 85.2% in February 2019 and 84.4% in September 2019 and 90% in December 2019.

• Trust You scores/ Guest Satisfaction Index: 2018 YTD score was 89%, 2019 YTD score is 91%.

• Eco Sure Audit scored 99% twice in a row in 2019.

• Forbes Audit: Improved by 10% from 2018 (75%); 85% in 2019.

• Successfully launched New Menu design for In-Room Dining Menu.

• Reduced 80% of the overtime compared to the previous year, Improved the productivity 5%, Increased Revenue in both outlets.

Outlet’s Manager (Department Head) Fairmont Vancouver Airport, Vancouver Responsibilities:

• Department head position, Reporting to Food & Beverage Manager and overseeing the operation of 8,800 sq. ft meeting space and 16 function rooms as well as 24 hours In-Room Dining and refreshment center with 386 guest rooms, handling a team of 14 associates and 5 leaders.

• Ensured the smooth execution of onsite and offsite banquet events while working closely with Food & Beverage Manager.

• Overlooking restaurant and lounge for two days a week, performing as F&B Manager on duty and taking care of all the venues.

• Responsible for Select, train, evaluate, lead, motivate, coach, and discipline all employees in Banquets & In-Room Dining to ensure that established cultural and standards are met, daily activities and planning for outlet’s operation.

• Responsible for Controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

• Formulate & implement strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention. Key Accomplishments:

• LQA- Scored 91.8% in March 2018 and 90.5% in May 2018.

• Maintained the highest Employee Engagement Score 2017 – 100% and consistent in 2018 – 100%.

• Trust You scores/ Guest Satisfaction Index: 2017 YTD score was 80%, 2018 YTD score is 87.5%.

• Successfully Implemented & launched New In-Room Dining menu based on a corporate std.

• Launched Silverware POS system (Property Champion and Trainer) smoothly for F&B Division.

• Established VIP set-up and created SOPs for banquets meeting space.

• Eco Sure Audit – Scored 100% in May 2018.

RASHMI PAWAR

adyfzy@r.postjobfree.com 778-***-****

MANAGERIAL EXPERIENCE

• Improved annual productivity by 4%, established Strong average checks for all the meal periods. Assistant Outlets Manager – ORU Fairmont Pacific Rim, Vancouver Responsibilities:

• Responsible for daily operation of ORU with 142 covers capacity & handling a team of 20 associates and one Supervisor. Reporting to General Manager of Restaurant -ORU.

• Plan and organize resources needed for operation and assist in operations to monitor and ensure maximum guest satisfaction and where appropriate, rectify issues to improve their meal experience.

• Direct accountability of driving guest satisfaction and adhering JD Power score for ORU.

• Managing ORU department staffing to achieve optimal performance following Watson guidelines.

• Responsible for hiring, training, coaching & counseling as well as performance evaluations for ORU team.

• Analyzing the monthly revenue reports for the outlet to maintain and constantly monitoring the labor cost and operational cost is within line with budgeted expenses.

• Key Accomplishments:

• LQA – Scored 85% in June 2014 and scored 89% in October 2014.

• Instrumental in contributing to bottom line by reducing overtime by 50% in 2014 as compared to previous year.

• “Exceed Expectations” in 2014 annual performance review. Four Seasons Hotels & Resorts, Mumbai, India July 2007- February 2014 Assistant Food & Beverage Manager (Asst. department head) Four Seasons Hotel, Mumbai

• Responsible for Café Prato, lobby lounge bar & verandah with 152 covers capacity & handling a team of 30 associates & 4 team leaders.

• Attract, coach, counsel, train and develop employees and build a highly motivated team of employees.

• Formulate & implement strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.

• During festive season was completely responsible for operations of festive desk three years in a row.

• Acted as a Guest Experience Manager to resolve the guest issues and create a guest experience for all the F&B outlets.

• Handled Banquets department in the absence of Director of Banquets for 3 months, exceeded the monthly budget.

• Helped Pre-opening of the restaurant in Four Seasons Beijing for 3 months. Assistant Club Manager (Asst. department head) Four Seasons Hotel, Mumbai

• Responsible for The Club operations which is the private members club with meeting space, fine dining, and lounge with 100 covers capacity & handling a team of 10 associates & 2 team leaders.

• Managed the outlet efficiently according to the established concept statement, providing a courteous and professional service at all the times, following brand standards of Four Seasons Hotels & Resorts.

• Developed a diverse team of individuals by training, mentoring and coaching employees. Implemented monthly training plans and performed annual reviews for employees. EDUCATION & CREDENTIALS

Bachelor’s Degree in Hospitality Management from Institute of Hotel Management & Catering Technology-Pune, India 2006

• Awarded the ‘Employee of the year’ for the year 2008-2009 in Four Seasons Hotel & Resorts, Mumbai

• Awarded the ‘Employee of the month’ for the October 2008 in Four Seasons Hotel & Resorts, Mumbai

• Awarded the ‘Leader of the month’ for the June 2015 in The Fairmont Waterfront, Vancouver.

• Awarded the ‘Leader of the month’ for the February 2016 in The Fairmont Waterfront, Vancouver.

• Awarded the ‘Team of the Quarter’ for April to June 2017 in The Fairmont Waterfront, Vancouver. RASHMI PAWAR

adyfzy@r.postjobfree.com 778-***-****

MANAGERIAL EXPERIENCE

• Cross-exposure training at Four Seasons Hotel & Resorts, Doha for three months between July - October 2007.

• Pre-opening of Restaurant in Four Seasons Hotel, Beijing for three months between July-October 2012.

• Attended ‘Certified Advanced Wine Sommelier programmer’ at Four Seasons Hotel & Resorts.

• Implemented “First Flush Tea Program” at Four Seasons Hotel & Resorts.

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