Vishal Gosavi

• Managed budget to ensure cost-effective operations and maximize profits. Food Cost 30% and Beverage Cost 24%. Supported to achieve GOP 38% which is 3% greater than 2024.
• Improved F&B APC by 18% by re-engineering menus and optimizing upsell program.
• A strong MICE driven hotel with 55 - 60 % Food and Beverage margin.
• Increased banquet revenue by targeting Corporate Banks, Embassies and Government Agencies.
• Boosted restaurant reputation through innovative food and beverage strategies.
• Collaborated with kitchen staff to uphold consistent food quality standards.
• Implemented promotional activities, enhancing brand awareness during off-peak periods.
• Developed seasonal menus to attract diverse clientele.
• Organised special event catering requirements for seamless execution of functions.
• Supervised recruitment process, selecting highly skilled professionals for the team.
• Led F&B team to elevate customer service and improve food presentation standards.

• Hotel with 174 keys, 12 banquets venue, coffee Shop, lobby pantry, speciality seafood restaurant "The Seafood Bar".
• Banquet capacity for up-to 600 guests and outdoor catering service facility for more than 2000 guests.
• Increased profits and efficiency 18% by building optimal inventory control model.
• Working with sales - marketing, food and beverage service departments to create delicious meals for large banquets, pastry shop enhancement, coffee shop promotions and festivals.
• Implemented high food safety standards during pandemic of Covid 19 as per Marriott's global food safety standards.
• Mentored more than 40 kitchen and 18 KST staff at all levels to prepare each for demanding roles.
• Working on seasonal plans with ingredient availability and key area events for optimal promotions.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Used root cause analysis to conduct assessments and develop improvements.

• Luxury resort situated in beautiful valley of hill station "Lonavala" on Mumbai - Pune express way.
• Resort has 174 keys, three food and beverage outlet with classic British theme bar "Tavern", Speciality restaurant "Fusion" and coffee shop with 194 covers.
• Resort Has 12 Banquets venue and two large wedding lawn to cater guests up-to 2000.

• Classic business hotels under IHG Brand with 172 Keys and banquet capacity of 600 guests.
• Hotel has coffee shop "Mosaic", pastry shop and 7 banquet venue created for business clientele and small weddings.
• Very famous sky lounge in pune called "Eviva" to accommodate 80 guests.

• Hotel is situated near Mumbai international airport with 175 keys and banquet capacity up-to 1000 guests.
• Hotel has coffee shop called "Saptami" with 130 covers, Bar with 40 covers named "72" and 9 banquet venue.

• Legendary cruise liner company has 3 ships "Queen Mary 2" "Queen Elizabeth 2" and "Queen Victoria"
• Daily per meal capacity for 3900 guests under high food safety standards.
• Succeed in different positions from commis de cuisine to sous chef.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Plated food according to restaurant artistic guidelines for attractive presentation.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.

Hotel has 750 keys in three different buildings at same premises.

Coffee Shop called "Lake View Café".

Three Speciality restaurants (Indian Speciality "Nawab Sahab" Italian Speciality "Fratelli" and Asian Speciality "Emperor's Court" and Bar called "A Bar"

Hotel has 18 banquet facility with largest convention center in Asia.