SALIL BHATIA

7 – Teignmouth Gardens, Perivale,

Greenford, MIDDX UB6 8BX Mobile: 0044-7956378300

Email: Home: 0044-2089220110

SUMMARY

  • Over 30 years of professional experience in hospitality and restaurant management.
  • Self-motivated professional with outstandingsuccess in restaurant and event management, encompassing execution of new concepts.
  • Accustomed to acquiring new clients, ensuring customer satisfaction and streamlining existing business operations to gain and ensure profitability.
  • Excellent logistics and management skills.

PROFESSIONAL EXPERIENCE

Seasoning Events and Caterers,( Vishnu Foods Ltd.,) London- UK- Managing Director March 2009 till Date

  • Planning and Organizing Catering Events, Wedding Reception and official parties.
  • Catered for a lot of Co-operate Events for top reputed companies.
  • Organize and Cater for a regular Annual event for Lord & Lady Paul at Zoo every year for last 16 years
  • Planned and Catered for a Charity event in aid of Nepal Fund at Oakley Court Hotel
  • Independently organized and catered for wedding event in Portugal and Marrakech.

Indian Seasoning Restaurant & Lounge, London-UK – Managing DirectorMarch 2009 – March 2016

  • Effectively managed and coordinated the daily restaurant operations including menu planning, pricing, purchasing, hiring, training, quality control, stock management etc.
  • Organized conferences, wedding receptions and parties in banquet halls.
  • Independently organized and managed catering events for elite clients including PM Reception at 10 Downing St., Speaker’s Charity Reception at House of Commons, Lord Paul’s annual event at London Zoo
  • Independently planned and provided catering service at official events for various business tycoons which include Mr. Lakshmi Mittal, Mr. Pramod Mittal, Lord Swraj Paul, Lord Raj Bagri etc.
  • Organized street food stalls during festivals and funfairs at various pop-up street food markets.
  • Performed regular analysis of food and beverage prices to sustain competition in the restaurant business.

Gaylord Restaurant, London - UK- DirectorOctober 1988 – March 2009

  • Accountable for managing the entire staff and coordinate their responsibilities.
  • Responsible for recruiting, training and scheduling staff.
  • Maintained safe , healthy environment by enforcing sanitation standards and complied with legal regulations.
  • Provided customer support by resolving their complaints.
  • Controlled food costs and increased profit margins of the restaurant by preparing annual budgets, reviewing portion control, scheduling expenditures, monitoring sales etc.
  • Prepared and submitted accurate and weekly payroll information of all staff to the corporate office.

Centaur Hotel, Mumbai - India – Deputy ManagerMarch 1986 – March 1988

  • Managed a fine dining French and Chinese cuisine restaurant..
  • Looked after the day-to-day operations of the restaurant and banquet halls.
  • Independently managing all the parties and events that took place in the banquet halls.
  • Responsible for planning the menu and coordinating with the Executive Chef and Food/Beverage Manager.
  • Prepared the staff rotation schedule. Briefed the staff about their job responsibilities.

EDUCATION

Hotel Management and CateringJuly 1977 – May 1980

Institute of Hotel Management, Madras - India

Hotel Reception and Book- KeepingJuly 1975 – May 1976

Institute of Hotel Management, New Delhi - India