Lovin Oberoi

Overseeing daily operations, analyzing P&L, structuring SOPs, and supporting menu engineering. Responsible for team training and development, vendor management, and monitoring food and beverage costs.

Managed F&B operations for 750 covers, focusing on revenue optimization and team training. Handled local government liaising and menu planning.

Led the F&B department for a 130-room property, managing banquet halls and restaurant operations. Focused on menu engineering and team training.

Oversaw banquet halls, restaurant, and catering operations. Responsible for P&L, staff hiring, and daily operations.

Managed a 96-cover restaurant, leading a service team and maintaining food cost efficiency. Planned menus for events.

Led operations for a business hotel, focusing on staff management, SOP implementation, and marketing promotions.

Oversaw restaurant operations, leading a service team and managing food costs while planning menus for events.

Set up operations for Gold Class Cinemas, including training staff and managing client relationships.

Managed daily food and beverage operations, including staff management and customer service.

Part of the pre-opening team for multiple dining venues, responsible for training and maximizing guest service.

Led operations for a coffee outlet, managing sales, inventory, and team performance.

Worked as a bartender and part of the opening team for a fine dining restaurant, focusing on service and inventory management.

Gained multi-skilling experience in restaurant, bar, and banquet operations, focusing on guest service.

Completed a 3 years diploma in Hotel Management, covering various aspects of hospitality management, including food and beverage service, front office operations, and hotel administration.

Completed Class 12 education, focusing on a broad curriculum that prepared for higher education and vocational training.

Completed Class 10 education, which included foundational subjects and skills necessary for further academic pursuits.