GAURAV GUHA

Pre-Opening Responsibilities:

• Developed comprehensive operational plans and strategies aligned with corporate objectives for the successful launch of the cloud kitchens in UAE, Saudi Arabia and India.
• Established exclusive partnerships with aggregators, securing a maximum aggregator fee of 20%.
• Coordinate with cross-functional teams including finance, procurement, and HR to ensure timely setup of infrastructure, staffing and supply chain logistics.
• Conduct market research and competitor analysis to identify opportunities and potential challenges.
• Collaborate with the marketing team to devise pre-launch promotional campaigns.
• Oversee the recruitment and training of 60+ operational staff,
• Establish operational protocols, SOPs, and quality control measures.

Post-Opening Responsibilities:

• Lead day-to-day operations of the cloud kitchens,
• Implement performance metrics and KPIs to monitor operational efficiency.
• Analyze sales data, customer feedback, and market trends to identify opportunities for optimization and growth.
• Resolve operational challenges and address customer complaints promptly and effectively,
• Foster a culture of continuous improvement and innovation within the operational team 40+ staff.
• Plan and lead the special/innovative on brand/concept promotions,
• Implementation of new ERP management system to optimize from various support departments to achieve best results and smooth operations.

Pre-Opening Responsibilities:

• Developed comprehensive plans for pre-opening operations, including staffing, procurement, Location and marketing strategies
• Oversaw construction and renovation projects, ensuring adherence to timelines, budgets, and quality standards.
• Negotiated contracts with suppliers and vendors securing competitive pricing and favourable terms.
• Led recruitment efforts for key positions and frontline staff.
• Established hotel's brand identity, positioning.
• Ensured compliance with local regulations and licensing requirements, obtaining necessary permits and approvals.
• Implemented ERP modules to streamline daily operations and enhance data collection processes.

Post-Opening Responsibilities:

• Directed day-to-day hotel operations,
• Implemented guest service standards and protocols to ensure exceptional guest experiences and satisfaction.
• Developed pricing strategies, monitored occupancy levels, and adjusted rates to maximize revenue and profitability.
• Provided leadership and guidance to hotel team.
• Utilized performance metrics and guest feedback to identify areas for improvement.
• Managed budgeting, and cost control measures to achieve financial objectives.
• Engaged with local community through partnerships, sponsorships, and events.

• Collaborated with esteemed French Chef Jean-Christophe Novelli to elevate culinary offerings and dining experiences for 4 restaurants.
• Implemented meticulous guest service standards.
• Formulated and executed comprehensive strategies to optimize revenue and drive profitability across 4 portfolios.
• Provided inspirational leadership and guidance to 180+ staff force.
• Served as dedicated ambassador for Radisson Edwardian brand.
• Devised and executed contingency plans, swiftly resolving issues to pre-empt risks and maintain seamless operations.
• Managed Chef Novelli's portfolio during his tenure at Hell's Kitchen, United Kingdom.
• Acted as pivotal liaison between Chef Novelli and Raddison group.
• Successfully orchestrated nearly 170+ upscale events throughout United Kingdom.
• Presented comprehensive campaign ideas and budgets to clients,
• Oversaw 4 diverse portfolio of properties, adeptly managing resources, budgets, and performance.
• Established strategic weekly Key Performance Indicator (KPI) targets.

• Assisted in overseeing day-to-day F&B operations,
• Provided support and guidance to 80+ F&B staff,
• Addressed guest concerns and resolved issues promptly.
• Assisted in managing inventory levels and ordering supplies to maintain efficient F&B operations.
• Ensured compliance with health, safety, and sanitation regulations.
• Participated in staff training sessions and development programs.
• Supported coordination and execution of more than 800+ events and functions.
• Contributed to revenue generation efforts through upselling, suggestive selling, and promotion of F&B offerings
• Prepared reports on F&B performance metrics.
• Maintained highest standards for beverage quality and service.
• Oversaw proper disposal of unused and tainted beverage stock.