Bhanu Tyagi

• Oversee operations across two Texas locations of this New York-based brand with international presence (5 in NYC, 5 in the UK).
• Led the pre-opening planning, staffing, and setup of both Dallas-area restaurants.
• Manage daily operations, team performance, inventory, and customer experience.
• Coordinate with corporate leadership to align Texas locations with brand standards.
• Responsible for hiring, training, and developing staff to ensure smooth multi-unit functioning.

• Supervised daily floor operations in a high-traffic Mediterranean shisha lounge.
• Managed staff scheduling, customer service, and VIP guest experiences.
• Ensured a welcoming, efficient, and smooth-flowing environment during peak hours.
• Coordinated with kitchen, bar, and hookah teams to maintain service quality.
• Assisted with training new hires and upholding company standards.

Centric Grille and Bar | Room Service | Marriott Club Lounge

• Managed operations across multiple outlets offering American, Mexican, and Continental cuisine.
• Oversaw service at Centric Grille and Bar, ensuring exceptional guest experiences in a fast-paced setting.
• Supervised in-room dining for over 400 guest rooms, coordinating timely service and high standards.
• Led operations at the Marriott Club Lounge, providing premium food and beverage service in an upscale environment.
• Trained and supported team members to uphold brand excellence and guest satisfaction.

Various Restaurants – Food & Beverage Operations

• Worked across diverse restaurant concepts delivering exceptional service and guest experiences.
• Lamar International Restaurant – Managed service in a globally inspired international cuisine setting.
• El Público – Brazilian Churrascaria – Specialized in South American cuisines with a Brazilian twist.
• Shisha Café – Delivered premium Middle Eastern shisha/hookah experiences in a vintage, traditional ambiance.
• Library Café – Oversaw continental food service in a cozy, café-style environment.
• Contributed to team leadership, guest interaction, and service quality across varied cultural dining styles.

• Gained versatile experience across multiple high-volume restaurants, bars, and banquet outlets.
• Managed service and operations at:
• Sultan ADD (144 covers), The Great Kabab Factory (86), Brewhouse Microbrewery (104), Lust Bar (48), and Sky Grill open-air restaurant.
• Oversaw banquets up to 45,000 sq ft, in-room dining for 325 rooms, and rooftop dining venues.
• Supported premium service delivery at Skyline Bar, Cakewalk pastry shop, and Lust by the Pool Café.
• Assisted in high-profile events and daily operations ensuring top-tier guest satisfaction.

Industrial Exposure Training

6-Month Internship – Cross-Departmental
Completed hands-on training across core hotel departments, with specialization in Food & Beverage Service and event operations.

• Assisted in multi-cuisine restaurant (Latest Recipe) and in-room dining for 126 rooms.
• Supported banquet operations for events ranging from 70 to 2,250 guests across multiple venues.
• Gained exposure in F&B production, housekeeping, front office, sales & marketing, procurement, and HR.
• Recognized as a Star Intern for performance and professionalism.