1. ARJUN KALRA
Dubai, UAE
Mobile: +91 - 7093270835 | E-Mail: arjunkalra88@gmail.com
LinkedIn: https://ae.linkedin.com/in/arjun-kalra-4a114714
Skype Name: ak.ak0978 | Best time to call: Anytime
Seeking a position in Hospitality Industry, where diverse experience in hospitality management along with exceptional
customer care skills can be utilized to bring excellence in daily operations
SUMMARY
 A keen, industrious, enthusiastic and WSET Level 1 certified hospitality assistant manager with 7 years of
extensive experience in providing world class restaurant ambience with hands - on experience in managing
outlet and promoting excellence of service in any restaurant
 In - depth knowledge of quality food and wine and adept with latest food and culinary trends
 Experienced in operations management, sales, budget development, staffing and cost control
 Meticulous in monitoring procurement, storage, preparation, cooking, handling, and serving of food and beverage
 Consistent performer with Guest satisfaction index JD Power Scores from 830 to 859 YTD and achieved
the LQA(Mystery audit) highest MEAI(Middle-East, Africa & India) with 94.7%
 Proven ability to forecast budgets, create brand awareness and enhance business management
 Excellent interpersonal, customer service, team building and problem solving skills
 Proficient in handling Hospitality Software - Birch street, Micros 3700, 9700, Symphony, Opera, Open
Table and MS – Office
CORE COMPETENCIES
 Team Management
 Operational Management
 Staff Supervision
 Customer Service
 Ordering Supplies
 Staff Management
 Cost Control
 Stock Management
 Effective Planning
 Developing Budgets
 Guest Relations
 Inventory Management
 Invoice Processing
 Filing & Data Archiving
 Change Management
EDUCATION
 Bachelor of Science in Hotel & Catering Administration from Alagappa University, India (2009)
 Diploma in Hotel Management from Merit Swiss Asian School of Hotel Management, India (2009)
 Certification: WSET Level 1 — Wine & Spirit Education Trust
LANGUAGE SKILLS
 Fluent in English and basics in French
GLOBAL EXPOSURE
 Worked at Fairmont the Palm, UAE
AVAILABILITY
 Willing to relocate at the earliest
 Possess no bond with the current employer
ACHIEVEMENTS
 Awarded as Colleague of Month for achieving the department and organizational goals at Fairmont Hotels and
Resorts

2. CAREER PATH
Organization Designation Duration
The Park, Hyderabad Assistant Manager All Day Dining Sept 2016 – Till Date
Fairmont the Palm, UAE
In-room Dining & Refreshment center Supervisor Mar 2015 – Aug 2016
Seagrill on 25 Restaurant, Lounge & Beach club Supervisor Aug 2014 - Mar 2015
Flow Kitchen Supervisor Jul 2013 - Aug 2014
Fairmont Jaipur, India Zoya Supervisor Nov 2011- Jul 2013
The Oberoi, India Assistant Food & Beverage Mar 2010 - Aug 2011
KEY DELIVERABLES
As an Assistant Manager, All Day Dining
 Analyzed the challenges and fostered F&B marketing plan for the outlet to achieve our monthly budget.
 Redesigned the bar layout to increase the timeliness of beverages and reduced man power.
 Increased guest satisfaction index & trip advisor by conducting regular meetings with culinary & service team
to improve our product.
 Developed young talents as future leaders and motivated them to achieve our organizational goals.
 Redesigned the floor plan and increased the seating capacity by 24 covers.
 Identified HACCP challenges and strictly implemented standards which are met to sanitation codes & laws.
 Successfully implemented changes in our brunch which helped us in boost of revenue by 5% in a span of 2
weeks.
As an In-room Dining & Refreshment center Supervisor
 Awarded the team for 4th quarter 2015 by management of Fairmont The Palm
 Enhancing business objectives like Food and Beverage strategy in In-Room Dining outlet to provide exciting
guest experiences
 Boosting the Guest Satisfaction Index JD powers scores from 830 to 859 YTD and Colleague Engagement
Survey Results have increased by 46% from 2014
 Expanding the quality of service through culinary training, wine knowledge, brand awareness and improving
beverage sales by means of training the colleagues, suggestive selling and up selling
 LQA achieving 94.7% as the highest MEAI in the region (Dec 2015)
 Inflation through menu engineering, restaurant revenue management techniques, single server mentoring and
remodeling into a better professional service, so as to value the ambience and hospitality to the guests
As a Seagrill on 25 Restaurant, Lounge & Beach club Supervisor
 Awarded team for 3rd Quarter 2014 by management of Fairmont The Palm
 LQA 94.7% and boosted the JD powers scores from 849 to 903 YTD
 Established a full-service hospitality with 120-seat restaurant, 80 covers Lounge and 78 beach beds with
day-to-day functions, which included staff management of 28 colleagues, guest interactions, office
administration duties, vendor communications and labor costs
 Identified and developed young talents, trained them, assigned responsibilities, and ensured that operational
standards are met in regard to sanitation codes and laws, food storage, and loss prevention
 Re-modelled restaurant & lounge floor plan and opened beach club for guest service
As a Flow Kitchen Supervisor
 Awarded team for 2nd Quarter 2014 by management of Fairmont The Palm
 Managed dining department (350 covers and 70 covers Shisha Lounge) in the absence of the Assistant Outlet
Manager and reported to the Outlet Manager
 Fostered marketing program for Food & Beverage, assisted the Manager in office administration duties,
monitored the requisitions and ensured operational standards are met
As a Zoya Supervisor
 Involved in the concept creation, evolved as a member in the pre-opening team, and opened various outlets of
the hotel [Zoya & Aza (Library Bar)]

3.  Managed 25 colleagues in Food and Beverage department and worked on operations like contract negotiations,
listings and standards
 Was in charge of Library Bar and its sequence of services including floor plan, Menu, Micros, Beverages and Licenses
As a Assistant Food & Beverage
 Served food & beverages to guests
 Performed other assigned duties as allocated by Supervisor or Manager
References: Available upon request