Anshu Chhetri

Experience

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  The Imperial

  Jan 1998 - Jan 2002

  Catering Executive
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  The Orchid - An Ecotel Hotel

  Sept 2002 - Apr 2004

  Assistant Manager

  Member of Leading hotels of the world.Delhi's first ecotel Hotel

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  Harry's Singapore

  May 2004 - May 2010

  Group Assistant General Manager

  In charge of 12 food and Beverage revenue center of Harrys International Pte Ltd, one of the fastest growing chain in City state of Singapore.Instrumental in pre and post opening operations of the new venues, skill training of multi-national crew, standardization of menus, procedures and processes across all outlets.

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  Royal Caribbean International

  Jun 2010 - Oct 2011

  Beverage Manager

  Responsible for shipboard beverage operations, bar staff training, customer service, coordinating with shipboard management, plan guest functions, customer service

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  Three Sixty Degree Pte Ltd, Singapore

  Dec 2010 - Mar 2012

  Operations Manager
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  The Park Hotels

  Jun 2012 - Dec 2016

  Director Food and Beverage

  In charge for F&B Operations of a 130 covers All Day Dining Restaurant , Specialty Thai restaurant, a poolside restro-bar , famous night club in city and an high energy bar. Alongside managed banquet operations including major outdoor events, IRD and two off premise Cafe style restaurants. Leading the team to deliver 60% of Hotel revenue from F&B and Banquet operations in tune of INR 35Million

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  MGM Muthu Hotels

  Feb 2018 - Aug 2020

  Food and Beverage Director

  Responsible of the food and beverage operations of the largest resort with over 500 rooms overlooking the Atlantic in Portugal. Overall controls for efficient and effective F&B offerings and service through people management , their training and development. Improved the guest service excellence reflected through in house feedback and online reviews. Improved the revenues YoY by 6% , thereby bettering the bottom lines for the department. Relationship building with regular guests, business partners , vendor management and tight inventory control. Being a resort the most important aspect was to coordinate with the entertainment team to innovative engagement activities for the leisure clientele.In addition to the 2 restaurants, a poolside cafe and bar , a beach cafe and a huge entertainment area with 2 bars, overseen the Front office operations and streamlined the processes for an improved guest experience. Show less

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  Radisson Hotel Group

  Apr 2022 - now

  Food and Beverage Manager