Mukesh Kachware

Experience

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  ITC Rajputana Palace Sheraton - Jaipur

  Apr 1998 - Sept 1998

  INDUSTRIAL TRAINING

  Done six months Industrial Training in various department- Front office, Housekeeping, Kitchen, Business center, Food and Beverage service.

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  ITC Hotel Park Sheraton And Towers- Chennai

  Jun 2001 - Apr 2002

  Hotel Operational Trainee
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  The Leela Palace Hotel - Bangalore

  Apr 2002 - Apr 2004

  F&B Executive

  ZEN - Highly recommended Pan-Asian restaurantWorked as a pre opening supervisor and was major involvement in opening the restaurant. CITRUS- ALL DAY DINING, multicuisine & one of the best 24 hours brasserie a 240 cover restaurant.LIBRARY BAR - An exclusive luxurious bar.

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  Taj Westend Hotel - Bangalore

  Apr 2004 - Oct 2006

  Food & Beverage Executive

  Members of "The Leading Hotels of the World"; Initially worked in 24 hours coffee shop 'MYNT', 'IN ROOM DINING' later got transferred to 'BLUE GINGR' a first Vietnamese restaurant in India and one of the best happening oriental restaurant in the Cosmopolitan Silicon City.Responsibility include handling the day to day operations of the restaurant, staff management, planning, maintaining high quality of service, minimizing the operational cost of the restaurant and ensuring Guest Delight.

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  The Park Hotel - Chennai

  Dec 2006 - Apr 2007

  Restaurant Incharge

  In Charge of 'SIX O ONE', the multi cuisine all day dining restaurant of 165 cover at THE PARK, CHENNAI.Handled various food promotions and the Chennai ATP Tennis tournament.Maintaining brand standards and ensuring complete guest satisfaction.Ensuring proper coordination with the other departments, monitoring the team work and taking proper action to improve the same.Building guest data base with their preferences and formulating SOP's or consistence service & standards.Handling the opening -closing and set up of restaurant, menu awareness and staff training. Show less

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  Taj Krishna Hotel- Hyderabad

  Apr 2007 - Apr 2008

  Assistant Banquet Manager
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  Taj Krishna Hyderabad

  Apr 2008 - Apr 2010

  Banquet Manager
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  Taj Falaknuma Palace - IHCL

  Apr 2010 - Jul 2014

  60 rooms, five star deluxe palace hotelFood & Beverage facilities: breakfast room, all day dining-Italian cuisine , In room dining & private bar , Indian fine dining, bars, pool side, conference & banqueting facilities for up to 400 guests, stewarding operations and unique dining areas.Key Responsibilities Handling 03 fine dining F&B outlets, unique dining’s and banqueting up to 500 guests. Involved in F&B marketing, strategic planning and executions of various innovative promotions. Responsible to drive new ideas and concepts of food & beverage. Responsible for operations directed towards superior guest satisfaction. Responsible to create a world class bench mark product with unique concepts & service Prepare an f&b portfolio with the best available product line dining table- the101 dining room  Develop stewarding operations with a robust inventory management system Prepare a f&b marketing strategy for both resident and non- resident guests Prepare an extensive training plan and conduct sessions Create menu concepts and themes as per current & future food trends Show less Taj Krishna is one of the finest five star luxury hotels in southern India with 262 luxury rooms. It has 4 restaurants and a bar, 10 banquet halls with a combined capacity of approximately 3000 guests and outdoor banqueting up to 3500 guests. Key Responsibilities: Assisting F & B Manager in Food and Beverage operations and leading a team of 62 team members. Heading one of the largest banqueting of South India of 30000 (approx.) Sq.Ft covered area and 20500 (approx.) Sq. Ft lawn / uncovered area an additions of outdoor caterings. To drive key operational processes in the Department.  Responsible for training and preparing the new employee with the hotel standards, policies and procedures, sequence of service, core standards and all. Developing relations with media to promote the products in conjunction with the PR Manager. Introduced new products and innovative set ups.Major Events handled in Taj Krishna HotelWorld Military Games: Outdoor - 5000 guests for 25 days (All meals)Outdoor Caterings for 8000 to 11000 guests. India Aviation – Hyderabad 2010 & 2012. Show less

  • Assistant Food & Beverage Manager

    Nov 2012 - Jul 2014

  • Banquet Operations Manager

    Apr 2010 - Oct 2012
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  Taj Deccan Hyderabad

  Sept 2012 - Nov 2012

  Assistant Food & Beverage Manager

  Located in Hyderabad’s elite Banjara Hills, Spread over six acres of landscaped gardens.151 comfortable and spacious rooms including 10 suites. Four Food & Beverage outlets: All day dining, Atrium bar, Indian restaurant & Syn Asian Grill & BarEight Banquet Venues, including two Boardrooms. Venues can accommodate from 15 up to 400 guests. Two lush lawns are an inviting venue for cocktails and receptions for up to 1,500 guestsKey Responsibilities  Assisted food & beverage manager in taking care of food & beverage operation and catering sales. Handled a team of 64 team members. Show less

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  Taj Jai Mahal Palace

  Jul 2014 - Jun 2021

  Food & Beverage Manager

  The Taj Jai Mahal Palace, set amidst 18 acres of Mughal Gardens. 100 rooms, five star deluxe palace hotel. Food & Beverage facilities: breakfast room, all day dining – European, Indian and Oriental cuisine , In room dining & private bar , Indian fine dining – cinnamon , Barbeque restaurant - Firangipani, Italian café & fine dining restaurant – Giardino, bar, pool side, conference & banqueting facilities up to 2500 guests , stewarding operations and unique dining areas. Being part of journey in turning around the food & beverage offerings in the Palace. Placed in top five as per NPS and almost 80 % growth in F & B financials in last 03 years.  Re launch of Indian fine dining – Cinnamon restaurant, the most luxurious dining in the city and gave almost 100 % growth within 03 years.  Re launch of Italian café & fine dining – Giardino. Almost 120 % growth within 02 years.  Launch of La Patisserie, the cake shop – known for the largest collection of leaf teas and single estate coffees along with the concept of English and Indian afternoon tea. Enhancement and up gradation of the Banquet to the Grand Palaces concept. Almost 100 % financial growth.  A turnaround of the multi cuisine restaurant – Marble arch and presenting the new look. Almost 50 % financial growth. Introduced the new concepts of unique dining’s in the Palace. Implemented various In room dining settings and offerings.  Series of beverage promotions, achieved the laurels in beverage financials. Developed the culture of learnings & development, supported team members for various level of higher positions. Show less

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  Taj Lakefront Bhopal

  Jul 2021 - now

  Operations Manager

  The Taj Lakefront, Bhopal epitomizes true luxury. 152 guest rooms, multi-cuisine and award-winning restaurants – Machan, House of Ming, Emperor Lounge, Resto Bar – Infinity, In room dining, recreation facilities, Jiva spa, modern meeting spaces, well-equipped conference rooms, and the city's largest banqueting facilities up to 3000 guests.  Handling operations of the hotel ensuring achieving financials, guest satisfaction, ensuring processes are followed, safety and security of guests and colleagues, positive working atmosphere for team members, cost management, creating brand image, social media handlings, guest reverts, learning and development.  Pre-Opening to successfully opening the hotel by setting up the operational departments, processes, recruiting the operational team and stabilizing the operation.  Handling the OSME for the hotel and successfully setting the same in operational areas.  Developed Tribal Thali concept with the Mancom team, by visiting to tribal places, understanding dining and cooking preferences and having the tribal food festival organized at Taj Bhopal.  Developed and trained assistant HOD's to the HOD positions and groomed them for the leadership role. Show less