ROHIT SHARMA

• Directed multi-unit food and beverage operations across 2 year-round venues, 2 seasonal outlets, banquet facilities, and beverage services, achieving alignment with KPIs including revenue, labor, income budgeting, member & employee engagement & cost controls.
• Managed a team of 53+ staff, including 5 mid-level leadership roles, overseeing hiring, training, scheduling, and performance to ensure operational excellence and member satisfaction.
• Developed and implemented strategic food and beverage promotional calendars, menu engineering initiatives, and marketing strategies, driving annual revenue of $CAD 4.2-4.5 million within a non-profit structure.

• Executed contemporary Canadian cuisine with European and Asian influences.
• Managed 275-seat venue, comprising 200 indoor seats and 75 patio seats.
• Led a team of over 100 members, including eight direct leadership reports, ensuring operational excellence.
• Oversaw inventory management and cost control procedures to enhance efficiency and minimize expenses.
• Developed marketing and PR strategies that resulted in CAD $5.6 million revenue growth in opening year.

Managed operations of casual upscale restaurant serving Indian cuisine to 290 guests.
Led a diverse team of over 110 members, focusing on training and scheduling initiatives.
Achieved annual revenue of $12.5 million by aligning operations with performance metrics.
Provided support for Yaletown location as required to maintain service quality.
Executed inventory management and cost control procedures to optimize expenses.
Implemented strategic plans for food and beverage offerings based on market trends.
Directed promotional activities and marketing campaigns to enhance brand visibility.
Monitored KPIs related to labor costs, member satisfaction, and operational efficiency.

• Managed beverage operations across two luxury resorts, overseeing 60+ team members and generating over $24.7 million in annual revenue.
• Orchestrated high-profile events featuring international celebrities, enhancing resort prestige and guest experience.
• Implemented innovative beverage concepts and promotional strategies, driving guest engagement and satisfaction.

• Executed opening and closing procedures to maintain operational performance at a high-volume venue with AED 9 million in annual revenue.
• Ensured brand standards by maintaining cleanliness and providing approachable service across a facility with 95 sunbeds and 60 indoor dining covers.
• Collaborated with the Director of F&B to implement business improvements, enhancing efficiency for a team of 21 key members.

• Managed progressive development plans and conducted food & beverage training for a team of 14 key members.
• Controlled costs and optimized inventory rotation to minimize waste and enhance product utilization.
• Developed and executed innovative marketing strategies to boost sales and profitability, contributing to AED 5.5 million annual revenue.

• Oversaw restaurant operations, coordinating with managers to handle up to 600+ covers daily and generating over AED 3M in annual revenue.
• Supervised floor during peak times, ensuring service delivery standards were met and correcting any issues.
• Forecasted business trends and strategically planned manpower, productivity, and expenses to optimize restaurant performance.

• Played a key role in upscale dining operations, achieving over 170 daily covers and 1 million AED in revenue.
  Addressed guest inquiries swiftly, providing tailored service solutions.
  Facilitated prompt delivery of food and beverages to elevate dining experience.
  Coordinated seating arrangements for large groups to maximize operational flow.

Managed dining room operations, ensuring exceptional service delivery by staff.
Trained and mentored new servers, improving team proficiency in customer interactions.
Oversaw table settings and cleanliness to create inviting atmosphere for guests.
Collaborated with kitchen staff to synchronize orders and minimize delays.