PROFILE
RAJNISH CHOPRA
RC HOSPITALITY SOLUTIONS
RAJNISH CHOPRA
RC HOSPITALITY SOLUTIONS
H 601 MAGNOLIA ENCL
OFF. SAKI VIHAR ROAD
Andheri (E),
Andheri (E),
http://www.rcsolutions.blogspot.com/
PROFESSIONAL EXPERIENCE:
Ø PRESENTLY - Managing Associate & Founder of RC Hospitality Solutions (since-Nov 2006)
Specializing in the following:
Hotel Projects -Specialising in Restaurants & Kitchen designs
1) Market Assesment andConcept planning
2)Operational Design and Technical Services
3)Management system development
4)Operational Management Advice
Trainings:
1) Customer Service-through Service Excellence Module.
2) Train the Trainer.
3) Group Dynamics.
4) Operational Audits and formulation of zero defect checklists.
5) Food &Beverage Modules
6) F&B for competitive marketing.
7) Bartending Module.
8) Mystery Guest Audits
Ø Vice President --- Jan 06 TO Nov 06
Worked as Vice President – Operations (India) for retail chain of fine dining
restaurants - BJN Group. The group has 17 restaurants and ONE 3 STAR HOTEL. The group's expansion of 11 restaurants was taken care by me,and conceptualized the opening of their new outlets in Mumbai and Bangalore.
HIGHLIGHTS OF MY JOB PROFILE:
1) Responsible for existing business in terms of profit center.
2) Responsible for new projects, mainly with kitchen planning, procurement, hiring of staff and licenses. Liase with Marcom head to strategies the various launches.
3) Overall incharge of 750 staff strength.
4) Reporting to Chairman of the company.
Ø F&B DIRECTOR --- SEPT.02 TO MARCH 06
Worked as Pre Opening F&B DIRECTOR for Intercontinental The Grand, Mumbai
400 Rooms and 21 apartments Deluxe property with 4 specialty restaurants, coffee shop , preview theatre , 2 bars, pvt. Club, night club and 45000 sq. ft bqt. Space.
HIGHLIGHTS OF MY JOB PROFILE:
1) Lead the project team of Food & Beverage and opened the various F&B outlets at the Inter Continental successfully.
2) Officiated as General Manager for the project team of Intercontinental the Grand Goa for a period of 3 months.(245 room deluxe resort – one of the largest in Asia, with a area of 80 acres).
AS DIRECTOR OF OPERATIONS AT Le Meridiene,Kovalam from April 2004to Aug2004
WAS TRAINED AT LE MERIDIENE JUMERIAH,DUBAI AND LE MERIDIENE ALAQAH ,AT FUJERAH AT UAE.
Ø FOOD & BEVERAGE MANAGER, THE ORCHID, AN ECOTEL HOTEL, MUMBAI --- MAY 1999 TO AUG 02
HIGHLIGHTS OF MY JOB PROFILE:
1) Lead the project team of Food & Beverage and opened the various F & B outlets at
the Orchid successfully.
MAJOR FOCUS DURING INCEPTION:
1) Recruitment drive.
2) Standard operating procedures.
3) Training's.
4) Budgets.
5) Procurements of all hardware.
6) Strategic brand positioning in the market.
7) Service excellence module keeping quality initiatives in mind.
8) Created a strong and dynamic team which could be validated with the brand image.
9) being created in a short span of 3 years.
MAJOR ACHIEVMENTS AT THE ORCHID:
1) Developed Orchid as market leader in F & B Segment of 5 star hotels in the suburbs.
2) Created one of the finest F & B teams which is young and intellectual.
3) Achieved high revenue of 11 crores (2001-02) keeping growing hotel competition in mind, especially in Sahar belt.
Ø WORKED AS FOOD AND BEVERAGE MANAGER AT TAJ RESIDENCY, VISAKHAPATNAM ---
A. HIGHTLIGHTS OF JOB DONE AT VISAKHAPATNAM
1) Laid focus on consistent quality and cost effectiveness by intensive stress on
staff training and development.
2) Achieved 27% growth in F & B revenue for the year 1997 – 98.
3) Was nominated as “QUALITY CO-ORDINATOR” for Taj Residency,
Visakhapatnam and underwent intensive training on quality programmes
conducted by corporate HRD, Mumbai.
4) As trained “QUALITY CO-ORDINATOR”, initiated lot of Quality
Awareness Training Programmes in the hotel inter as well as intra departmental.
5) Created Standard Operating manuals for Food & Beverage Department.
6) Formed “QUALITY AWARENESS” teams and focused on standardized and
system oriented procedures.
7) Benchmarked our services with allied industries in terms of quality of product
and service as well as timely commitments.
8) Laid stress on multi skilling of employees by regular training classes.
9) Formed guest feedback systems as to market our services in well focused
manner.
10) Developed “FOCUS GROUPS” to create feedback.
11) Conducted Vendor surveys and focused on vendor development.
12) Was part of “ECO-TAJ” programmes where lot of importance was laid on
environmental friendly systems.
13) Awareness of “Internal Customer Concept” was developed in all the
departments and hence sensitivity was created for both internal as well as
external customers.
14) Competitive spirity was build up by group dynamic and hence goal of the teams
were to excel in their respected jobs.
B. HIGHTLGHTS OF OPERATIONAL ACHIEVEMENTS AT TAJ RESIDENCY, VISAKHAPATNAM
1) Turned around Coffee Shop in terms of quality of food, service & revenue
Revenue growth was 83% .
2) Banquets achieved the highest business ever with Rs.97 lacs as the revenue for the year 1997.
Ø WORKED AS FOOD AND BEVERAGE MANAGER AT FISHERMAN’S COVE AT CHENNAI (TAJ LEISURE HOTEL) ---
HIGHTIGHTS OF JOB DONE AT FISHERMAN'S COVE:
1) Renovation project of food and beverage department was done by me in co- ordination with General Manager and the project team of Taj Group.
2) Relaunched Seafood specialty restaurant “BAY VIEW POINT” both in terms of infrastructure as well as quality of food and service and hence it showed growth of 45% in total revenue in 1996 and was targeted as signature restaurant of the hotel.
3) Officiated as General Manager in the absence of the same.
4) Laid lot of stress on staff training and development and created service modules.
5) Lot of events was organized at the resort in terms of entertainment business.
Ø DEPUTED TO “TAJ INTERNATIONAL HOTELS,
WITH TAJ SHEBA HOTEL IN SANA'A , REPUBLIC
OF YEMEN ---
Worked as restaurant Manager with Taj Sheba hotel and managed their night club –
Golden Peacock.
Ø AT TAJ COROMANDEL HOTEL, CHENNAI ---
Started my career with Taj Group of Hotels as Catering Assistant. Training was imparted in all the Food and Beverage outlets and subsequently was elevated to the level of F&B Manager.
HIGHLIGHTS OF TRAINING PROGRAMMES ATTENDED:
1) International Exposure was sent to Singapore in April 1998 for Hotel & Food & Service Asia Expo 1998.
2) Attended “Management Appreciation Programmes” at Tata Management Training Centre, Pune .
3) Attended “Association of Catering Professionals Programmes at Hyderabad .
4) Attended Human Sensitivity workshop at Madurai .
5) Attended Coffee Shop Work Shop at Hyderabad .
6) Operational training at Orient Express Restaurant at Taj Palace Hotel, New Delhi.
7) Managerial Grid
8) Neuro Linguistic Programming (NLP) by NLP Trainer Venkat Iyer.
9) Emotional Intelligence by CCMC.
10) Time Management & leadership by Prof. Sejpal.
11) Mind Mapping by Vanda North.
PROFESSIONAL EXPERIENCE:
Ø PRESENTLY - Managing Associate & Founder of RC Hospitality Solutions (since-Nov 2006)
Specializing in the following:
Hotel Projects -Specialising in Restaurants & Kitchen designs
1) Market Assesment andConcept planning
2)Operational Design and Technical Services
3)Management system development
4)Operational Management Advice
Trainings:
1) Customer Service-through Service Excellence Module.
2) Train the Trainer.
3) Group Dynamics.
4) Operational Audits and formulation of zero defect checklists.
5) Food &Beverage Modules
6) F&B for competitive marketing.
7) Bartending Module.
8) Mystery Guest Audits
Ø Vice President --- Jan 06 TO Nov 06
Worked as Vice President – Operations (India) for retail chain of fine dining
restaurants - BJN Group. The group has 17 restaurants and ONE 3 STAR HOTEL. The group's expansion of 11 restaurants was taken care by me,and conceptualized the opening of their new outlets in Mumbai and Bangalore.
HIGHLIGHTS OF MY JOB PROFILE:
1) Responsible for existing business in terms of profit center.
2) Responsible for new projects, mainly with kitchen planning, procurement, hiring of staff and licenses. Liase with Marcom head to strategies the various launches.
3) Overall incharge of 750 staff strength.
4) Reporting to Chairman of the company.
Ø F&B DIRECTOR --- SEPT.02 TO MARCH 06
Worked as Pre Opening F&B DIRECTOR for Intercontinental The Grand, Mumbai
400 Rooms and 21 apartments Deluxe property with 4 specialty restaurants, coffee shop , preview theatre , 2 bars, pvt. Club, night club and 45000 sq. ft bqt. Space.
HIGHLIGHTS OF MY JOB PROFILE:
1) Lead the project team of Food & Beverage and opened the various F&B outlets at the Inter Continental successfully.
2) Officiated as General Manager for the project team of Intercontinental the Grand Goa for a period of 3 months.(245 room deluxe resort – one of the largest in Asia, with a area of 80 acres).
AS DIRECTOR OF OPERATIONS AT Le Meridiene,Kovalam from April 2004to Aug2004
WAS TRAINED AT LE MERIDIENE JUMERIAH,DUBAI AND LE MERIDIENE ALAQAH ,AT FUJERAH AT UAE.
Ø FOOD & BEVERAGE MANAGER, THE ORCHID, AN ECOTEL HOTEL, MUMBAI --- MAY 1999 TO AUG 02
HIGHLIGHTS OF MY JOB PROFILE:
1) Lead the project team of Food & Beverage and opened the various F & B outlets at
the Orchid successfully.
MAJOR FOCUS DURING INCEPTION:
1) Recruitment drive.
2) Standard operating procedures.
3) Training's.
4) Budgets.
5) Procurements of all hardware.
6) Strategic brand positioning in the market.
7) Service excellence module keeping quality initiatives in mind.
8) Created a strong and dynamic team which could be validated with the brand image.
9) being created in a short span of 3 years.
MAJOR ACHIEVMENTS AT THE ORCHID:
1) Developed Orchid as market leader in F & B Segment of 5 star hotels in the suburbs.
2) Created one of the finest F & B teams which is young and intellectual.
3) Achieved high revenue of 11 crores (2001-02) keeping growing hotel competition in mind, especially in Sahar belt.
Ø WORKED AS FOOD AND BEVERAGE MANAGER AT TAJ RESIDENCY, VISAKHAPATNAM ---
A. HIGHTLIGHTS OF JOB DONE AT VISAKHAPATNAM
1) Laid focus on consistent quality and cost effectiveness by intensive stress on
staff training and development.
2) Achieved 27% growth in F & B revenue for the year 1997 – 98.
3) Was nominated as “QUALITY CO-ORDINATOR” for Taj Residency,
Visakhapatnam and underwent intensive training on quality programmes
conducted by corporate HRD, Mumbai.
4) As trained “QUALITY CO-ORDINATOR”, initiated lot of Quality
Awareness Training Programmes in the hotel inter as well as intra departmental.
5) Created Standard Operating manuals for Food & Beverage Department.
6) Formed “QUALITY AWARENESS” teams and focused on standardized and
system oriented procedures.
7) Benchmarked our services with allied industries in terms of quality of product
and service as well as timely commitments.
8) Laid stress on multi skilling of employees by regular training classes.
9) Formed guest feedback systems as to market our services in well focused
manner.
10) Developed “FOCUS GROUPS” to create feedback.
11) Conducted Vendor surveys and focused on vendor development.
12) Was part of “ECO-TAJ” programmes where lot of importance was laid on
environmental friendly systems.
13) Awareness of “Internal Customer Concept” was developed in all the
departments and hence sensitivity was created for both internal as well as
external customers.
14) Competitive spirity was build up by group dynamic and hence goal of the teams
were to excel in their respected jobs.
B. HIGHTLGHTS OF OPERATIONAL ACHIEVEMENTS AT TAJ RESIDENCY, VISAKHAPATNAM
1) Turned around Coffee Shop in terms of quality of food, service & revenue
Revenue growth was 83% .
2) Banquets achieved the highest business ever with Rs.97 lacs as the revenue for the year 1997.
Ø WORKED AS FOOD AND BEVERAGE MANAGER AT FISHERMAN’S COVE AT CHENNAI (TAJ LEISURE HOTEL) ---
HIGHTIGHTS OF JOB DONE AT FISHERMAN'S COVE:
1) Renovation project of food and beverage department was done by me in co- ordination with General Manager and the project team of Taj Group.
2) Relaunched Seafood specialty restaurant “BAY VIEW POINT” both in terms of infrastructure as well as quality of food and service and hence it showed growth of 45% in total revenue in 1996 and was targeted as signature restaurant of the hotel.
3) Officiated as General Manager in the absence of the same.
4) Laid lot of stress on staff training and development and created service modules.
5) Lot of events was organized at the resort in terms of entertainment business.
Ø DEPUTED TO “TAJ INTERNATIONAL HOTELS,
WITH TAJ SHEBA HOTEL IN SANA'A , REPUBLIC
OF YEMEN ---
Worked as restaurant Manager with Taj Sheba hotel and managed their night club –
Golden Peacock.
Ø AT TAJ COROMANDEL HOTEL, CHENNAI ---
Started my career with Taj Group of Hotels as Catering Assistant. Training was imparted in all the Food and Beverage outlets and subsequently was elevated to the level of F&B Manager.
HIGHLIGHTS OF TRAINING PROGRAMMES ATTENDED:
1) International Exposure was sent to Singapore in April 1998 for Hotel & Food & Service Asia Expo 1998.
2) Attended “Management Appreciation Programmes” at Tata Management Training Centre, Pune .
3) Attended “Association of Catering Professionals Programmes at Hyderabad .
4) Attended Human Sensitivity workshop at Madurai .
5) Attended Coffee Shop Work Shop at Hyderabad .
6) Operational training at Orient Express Restaurant at Taj Palace Hotel, New Delhi.
7) Managerial Grid
8) Neuro Linguistic Programming (NLP) by NLP Trainer Venkat Iyer.
9) Emotional Intelligence by CCMC.
10) Time Management & leadership by Prof. Sejpal.
11) Mind Mapping by Vanda North.
12)Trained at operational processes at Le Meridiene Jumeriah and Fujerah in UAE
13)Certified Train the Trainer
14)Trained on TQM by Intercontinental Hotel Group
15)F&B for competitive advantage-by Alan Nazar from Luasane hotel school
C. TRAINING PROGRAMMES CONDUCTED:
1) Trained KLM Cargo staff on GROUP DYANAMICS in Aug. 03 and Mar 04 at Goa and Delhi.
2) Trained staff of Power Grid on INTERPERSONAL RELATIONSHIPS.
3) Guest Trainer at Mulund College of Commerce for BBA students on Hospitality Industry.
4) Guest Trainer at FAME AD LABS for their CUSTOMER SERVICE STAFF.
5) QUALITY COORDINATOR for Taj Vizag.
6) Trained 600 students of Shillong,Tura and Jovai Polytechnic.
7) Trained team of MOCHA coffee shops in Service Excellence
8) Consultant with FRANKFINN AIRHOSTESS TRAINING INSTITUTE
9) Consulting faculty with Champlain College, Vermont, US
10) Consulting Trainer at JINDAL INST.OF HOTEL MNGT.(CEAZER RITZ OF SWITZERLAND)
11)Total training function of Wrappido Restaurants Pvt.Ltd
12)Trained students at IAM ,Goa
13)Guest lecture for MBA students on service operations management at ITM,Khargar in Mumbai
