Bhuvanesh Bob Khanna

About Bhuvanesh Bob Khanna

Its all about Interactions and very little about Transactions\"The statement summarizes my demeanor and how I conduct myself. My experiences have helped me realize that to influence and inspire others, one must develop the ability to connect emotionally and communicate effectively. I attribute much of my success to my ability to effectively communicate and emotionally connect with my TEAM and put in good old hard work. There is no substitute to hard work. I am a big proponent of keeping things simple and mostly approach any task i take upon through the Principles of Three P\'s.People - WhoProduct - What & Process - How.It is the magic mantra that enables me to operate effectively with simplicity.I have been very blessed to have had great Mentors who took great interest in my success. They took time to train me, guide me and give me the tools to succeed. I diligently try to extend the same courtesy to my associates and managers. As I mature as a person I realize I enjoy the process of training and mentoring the next batch of managers and leaders. Its an exhilarating feeling when you help some one realize their potential and see them grow.

Experience

1. Complex Director of Food & Beverage

   StepStone Hospitality

   Jun 2024 — Present · NC, US

   Sheraton Charlotte & Le Meridien Charlotte Hotel | Charlotte, NCAwarded StepStone Hospitality Food & Beverage Leader of the Year 2024 Senior operations leader overseeing Food & Beverage for a dual-brand, 600-room hotel complex with six outlets and Charlotte’s largest convention space sq. ft.), serving as a key member of the executive leadership team.• Oversaw a $16.3M operation generating $7.55M in NOI, delivering ~52% flow-through on revenue growth through disciplined labor and cost management.• Led a leadership team of 12 department heads and senior leaders, fostering accountability, collaboration, and service excellence.• Partnered closely with the General Manager, Rooms, Finance, HR, Sales, and Engineering to drive hotel-wide performance and guest satisfaction.• Launched Tannin & Toast, a design-forward dual-concept wine bar and coffee shop, built around day-part activation, experience-driven programming, and NOI contribution.• Actively involved in hotel operations beyond F&B, supporting service recovery, staffing strategy, executive decision-making, and culture development.• Played a key role in 2026 business planning, aligning budgets, labor models, and service standards with long-term asset performance.

Education

• Court of Master Sommeliers, Napa Valley, CALIFORNIA

  Certification, Certified Sommelier

  2008 — 2008

• University of West London

  B.A., Hospitality Management

  1996 — 2000

• Computer Society of India

  Certification, Six Sigma Green Belt Certification

  2010 — 2010

Skills

• Menu Development
• Restaurant Management
• Food & Beverage
• Banquets
• Wine
• Banquet Operations
• Culinary Skills
• Hospitality Industry
• Yield Management
• Pre-Opening
• Hospitality
• Revenue Analysis
• Micros
• Hotel Management
• Rooms Division
• Restaurants
• Fine Dining
• Food
• Hospitality Management
• Hotels
• Luxury
• Customer Satisfaction
• Training
• Resorts
• Catering