Prem Shankar

About Prem Shankar

To strive for excellence in the field of hospitality with dedication, focus, proactive approach and positive attitude in the best possible way for the fulfillment of organizational goals.To commence my career in an organization having market goodwill and to give the best I can for the development of the organization. Work hard to achieve the goals and objectives of the organization with full loyalty and zeal.• A result oriented professional with more than 14 years of exposure in Food & Beverage Management.• Expertise in handling a diverse range of operations entailing F&B operations.• Service standards and operational policies.• Excellent communication, inter personal, liaison and problem solving skills with the ability to work in multi‐cultural environment.

Experience

1. Director of Food and Beverage

   Ramada By Wyndham

   Feb 2026 — Present

   The Director of Food & Beverage (D-F&B) is a senior executive role responsible for the entire culinary and service operation of a hotel or resort. This position bridges the gap between high-level financial strategy and the day-to-day execution of dining experiences.​Here is a breakdown of the core responsibilities and expectations for the role:Core Responsibilities 1. Strategic & Financial Management​Profit & Loss (P&L): Oversight of the F&B budget, including revenue forecasting, labor costs, and COGS (Cost of Goods Sold).​Menu Engineering: Analyzing dish popularity and contribution margins to maximize profitability across all outlets.​CAPEX Planning: Identifying and justifying capital expenditures for kitchen equipment, renovations, or new technology (like POS or inventory systems). Operational Excellence​Quality Control: Ensuring consistent standards across diverse outlets, from fine dining and casual cafes to banquets and in-room dining.​Process Improvement: Implementing methodologies like Six Sigma or Lean to reduce waste, improve speed of service, and standardize SOPs.​Compliance: Managing strict adherence to health, safety, and hygiene regulations (HACCP/FSSAI). Marketing & Concept Development​Brand Positioning: Developing unique concepts for food festivals, seasonal promotions, and \"on-the-go\" dining options.​Guest Experience: Monitoring guest feedback and online reputation to implement service recovery or enhancement strategies.

Education

• PG Diploma In International Hospitality Management From INLEAD Gurgaon/BACHELOR In Hotel Management From NSHM Academy Durgapur

  PG Diploma in International Hotel Management, Hospitality Administration/Management

  2012 — 2013

• Dav Public School ,khagaria

  Matriculation, Science,maths

  1995 — 2002

• NSHM Academy, Durgapur, West Bengal

  BHM, Hotel/Motel Administration/Management

  2005 — 2009

Skills

• Leadership
• Pre-Opening Experience
• Hotel Booking
• Pre-Opening
• Banquets
• Micros
• Wine
• Banquet Operations
• Resorts
• Cuisine
• Hospitality Industry
• Hotel Management
• Tourism
• Hospitality
• Recruiting
• Catering
• Fine Dining
• Team Management
• Opening Hotels
• Employee Relations
• Restaurants
• Revenue Analysis
• Yield Management
• Hotels
• Rooms Division
• Guest Service Management
• Hiring
• Property Management Systems
• Cost Control
• Hospitality Management
• Training
• Customer Satisfaction
• Opera
• Food & Beverage
• Customer Service
• Front Office
• Management
• Team Building
• Food Safety
• Menu Development