Vishal Dar

About Vishal Dar

Continuous Self-Improvement To Maximize Professional And Personal Growth. Seasoned F&B professional with over 19 years of experience, worked with International and luxurious brands like Radisson Hotel Varanasi, Hyatt Regency Delhi, ITC Maratha Mumbai The Luxury Collection, Ramee Group Hotels Bahrain, Aamby Valley City and Novotel Nagpur. My latest overseas assignment with Ramee Group of Hotels & resorts, Dubai as a Assistant F&B Manager. My Key Skills: Revenue Maximization & and Cost Reduction, Man Management, Time Management, Planning, Training, Marketing, MIS Reports, Budgeting, Customer Satisfaction, Food & beverage Service - Banquets Fine Dining Coffee Shop IRD & and Clubs/Pub Operations.

Experience

1. Cluster General Manager

   Tuli Hotels & Resorts

   Jan 2021 — Present

   Presently handling 2 resorts in Pench Tiger Reserve, Tuli Veer Bagh Resort and Spa Maharashtra & MP. Did pre opening of the second resort which was inaugurated by Hon’ble Union Minister Mr. Nitin Gadkari. Working closely with the ownership and project manager for the opening of third resort in Pench. Administration Co ordination with all operational departments in the Hotel with HODs reporting directly– Front office, Housekeeping, Food & Beverage, Kitchen, Engineering, Safety & security. P&L management achieved profitability through revenue growth and cost control. Reduced operational expenses while optimum utilization of manpower, control over HLP & Food cost. Responsible for ensuring all Brand service standards are met and departmental budgets are achieved. Developed robust Sales and Marketing strategies for the F&B and derived revenues through all sources (Online, travel agents, corporate and walk-ins, weddings & MICE), created proper positioning of the resort. Staff development Conducted coaching / counseling sessions, performance evaluations, discipline documents, and team building. Recruitment and hiring a strong team to assume departmental responsibility, and drove accountability for quality and service delivery from top to down. Served as a visible leader to provide motivation, communication, and accountability at all levels. Online rankings and scores: taking care of the online reviews and remarks ensuring guests are having best times to put in reviews and comments on the online platforms. Increase ratings for the resorts. Maintenance: Along with chief engineer ensures continuous and regular maintenance happens to upkeep the resort in the best possible manner.

Education

• IHMCT NAGPUR

  DHMCT, Food and Beverage

  1999 — 2002