Nishant Tyagi

Experience

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  Westin Hotels & Resorts

  Jun 2009 - Oct 2010

  Food and Beverage Management Trainee
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  Carlson

  Oct 2010 - Oct 2012

  Maître d'hôtel Restaurant & Bar In Raddison Blu
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  Hyatt Regency

  Nov 2012 - Dec 2013

  Banquet Operations Hyatt Regency Gurgaon
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  The Lalit Suri Hospitality Group

  Dec 2013 - Jun 2015

  Manager in Restaurant in Lalit Hotel New Delhi (Formerly Intercontinental )

  To ensure that the monthly forecaster food and beverage revenue figures are achieved.To strictly adhere to the established operating expenses and that all costs are controlled.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.To ensure that the Restaurant is managed efficiently according to the established concept statements.To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.To conduct and assist the Back of House Manager / Chief Steward in monthly inventory checks on all operating equipment and supplies.To control the requisitioning, storage and careful use of all operating equipment and supplies.To conduct daily pre-shift briefings to employees on preparation, service and menu.To handle all guest complaints, requests and enquiries on food, beverage and service.To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.To ensure that the outlet cashiering procedures are strictly adhered to.To monitor and analyze the menus and product of competitive restaurants. To plan and implement an effective sales plan and promotional activities in the outlet. Monthly Outlet Report,Vacation Planner,Monthly Objective Review,Monthly Training ReportTo plan the weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department.To submit all guest/employee incident reports.To liaise and organize with Stewarding and To issue repair and maintenance work orders to ensure the proper maintenance of the outlet.To maintain a high standard of personal appearance and hygiene at all times.To conduct staff performance appraisals as required Show less

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  InterContinental Hotels Group (IHG®)

  Jun 2015 - Apr 2017

  Cluster events service manager

  DUTIES & RESPONSIBILITIESOperations•Ensure the timely set up of all Events’ venues according to the service settings and as outlined in BEO’s.•Ensure the team is lead in a daily briefing, all duties are scheduled well before the event and sufficient work force is scheduled from contractors well in advance.•Ensure to have full control on the weekly and monthly BEO forecast meetings with sales and kitchen team. •Control the usage of food and beverage items and appropriate usage of banquet equipment, tools and service equipment while ensuring its correct and safe usage•Develop, implement and continually review the policies, procedures, and SOP’s and control their consistent application.•Accomplish a set of administrative duties such as representing, leading, attending meetings, establishing required reportsFinical returns •Forecast covers and revenues, while controlling Payroll, Valet and other relevant costs.•Forecast and schedule the purchase Linen , CCG and Other operational equipment People•Participate in training, developing, coaching and managing directly reporting Talents.•Managing the Interviews and hiring right people •Managing the reviewing and appraisals of the staff•Provides support, guidance and direction to team members, including monitoring of performance. RESPONSIBLE BUSINESS• Provides services that are above and beyond for Guests satisfaction and problem resolution.• Develops service by communicating and supporting the team to understand guest needs, providing guidance, feedback, and individual coaching if required.• Reviews Guest feedback system and guest satisfaction with the team and provide suitable corrective action is taken.• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.• Empowers and support the team to provide excellent guest service. Show less

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  Rixos Hotels

  Mar 2017 - May 2018

  Preopening - Food & Beverage Manager
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  InterContinental Hotels Group (IHG®)

  Jun 2018 - Oct 2020

  Director of Banquet/ OSC / Exhibition Operations

  Convention,Conference, Weeding and Exhibition Manager . Currently handling a large operations Intercontinental Hotel , Oman Convention Centre and The Royal Opera House of Oman

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  Crowne Plaza® Hotels & Resorts

  Oct 2020 - Nov 2021

  Food and Beverage Manager
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  Muscat Investment House

  Oct 2021 - Mar 2022

  Food and Beverage Specialist | Business Analyst | Project Management
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  W Doha Hotel & Residences

  May 2022 - now

  Assistant Director Of Food And Beverage

  Operational Management: Oversee daily operations of 9 outlets, ensuring seamless coordination, service excellence, and compliance with safety standards.Financial Oversight: Manage budgets, monitor financial performance, and drive annual revenue of 127M QAR through cost optimization and strategic planning.Team Leadership: Lead and develop a team of 160, conducting regular training and mentoring managers to uphold performance standards.Event Execution: Spearheaded high-profile events like Formula 1, WEC , MOTO GP catering, ensuring flawless execution and also preparing the tenders in order to quote for such eventsGuest Experience: Enhance guest satisfaction through personalized service and prompt feedback resolution, maintaining the hotel’s top TripAdvisor ranking.Stakeholder Management: Collaborate with vendors and internal teams to optimize resources and achieve business goals.Surpassed 2024 Budget: Achieved a 2% increase over the annual budget target.Marriott Bonvoy & Engagement Targets: Successfully met Marriott Bonvoy enrollment goals and improved Employee Engagement Survey scores.TripAdvisor Excellence: Elevated rankings for all outlets, enhancing overall guest satisfaction and visibility.Beverage Cost Optimization: Maintained beverage costs within targets and eliminated dead stock valued at 350K QAR from 2022.Award-Winning Performance: Secured accolades, including Best Brunch, Best European Restaurant, and Best Ramadan Experience, among several others. Show less