Rakesh Gupta’s Summary

Excel in the field of Hospitality

Self Motivator

To be Innovator in the Food & Beverage Industry

Rakesh Gupta’s Specialties:

Multi skilled and Detailed in Food and Beverage Operations

Rakesh Gupta’s Experience

• Food & Beverage Manager
Mars Enterprise
(Hospitality industry)
September 2010 — Present (4 months)
• Food & Beverage
Oakwood Premier Mumbai
(Privately Held; Hospitality industry)
November 2009 — September 2010 (11 months)
Managing Food & Beverage Operations for a 62 Rooms Serviced Apartment Hotel.
Creating an environment that sustains and encourages high performance motivate teams in optimising
their contribution levels.
Functioning in the capacity of Department Head, looking after Staff management, Safety and hygiene
regulation, budgeting costing, invoicing, client handling.
Formulated and implemented business plans for achievement of organisational goal in terms of
revenue and profitability targets.
Productively controlled costs and expenses by monitoring food and beverage inventories and capital
expenditure.
Part of the team that launched the First Indian Michelin star Chef Vineet Bhatia Contemporary Indian
Restaurant AZOK at the Oakwood Premier Mumbai.

• Manager TGM HoReCa (West)

METRO Cash and Carry India Pvt Ltd
(Hospitality industry)
June 2008 — October 2009 (1 year 5 months)
Enhance communication with Targeted customer group at store level.
Market mapping, catchments analysis and customer research.
Design and execute special loyalty and privileged customer programs.
Interface between store and buying team for assortment and pricing.
Managing key account managers and senior customer management associates for developing
business across HoReCa segment community in West.

• Restaurant Manager
Blue Frog Media Pvt Ltd
(Food & Beverages industry)
October 2007 — June 2008 (9 months)
Managing Food & Beverage operations for Live Music Club, leading team of 40 staff and other
ancillary operation.
∪ Driving efforts for improving the sales, service and production at the unit, with adherence to industry
and company standards.
∪ Functioning in the capacity of Unit Head, looking after Staff management, Safety and hygiene
 regulation, budgeting costing, invoicing, client handling.
∪ Have been involved in instituting a growth-oriented culture, providing training to team members.

• Restaurant Manager
The Taj Mahal Palace and Tower, Mumbai
(Public Company; Hospitality industry)
July 2001 — September 2007 (6 years 3 months)
Restaurant Manager, Golden Dragon (Since Apr’07)
 Have been effectively executing policies & standard operating procedures for attaining absolute
customer delight.
∪ Played a major role in implementing training schedules and coordinating training programmes in the
areas of Wine Training, Cross Cultural sensitization for associates.
∪ Recognised for high level of conviction in executing operations; entrusted with contingency
management responsibilities, and coming up with viable solutions to demanding situations.
∪ Hold the distinction for conceptualizing new events and handling special projects which included--
redesigning the service dispense bar and back area; & introducing new dimsum menu.

Rakesh Gupta’s Education

• Rizvi College of Hotel Management & Catering Technology, Mumbai
Diploma , Hotel Management and Catering Technology , 1998 — 2001

• St.Xaviers High School

SSC , 1984 — 1996