Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Internship
Timeline
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Pavan Raj Govind Swamy

Jersey City,NJ

Summary

Experienced professional with over 10 years in luxury hospitality across India, Europe, and the USA. Proven track record in leading operations teams and driving business growth in multicultural environments. Strong skills in strategy execution, communication, and team motivation, consistently exceeding company objectives. Proficient in MS Word, PPT, Excel, Google Suite, and MS Teams, with a focus on organizational and financial success.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Assistant Food and Beverage Manager

Sofitel Luxury Hotels
, New York
10.2024 - Current
  • Manage two high-volume food and beverage outlets — Gaby (All Day Dining, 150 covers) and In-Room Dining (20-hour operation) — handling 200 covers for breakfast service, à la carte dining, and personalized guest experiences.
  • Oversee daily operations including staff scheduling, training, inventory control, purchasing, and service standards, ensuring compliance with food safety, hygiene, and liquor service regulations.
  • Utilize Dayforce for workforce management, OpenTable for reservations, and Silverware POS for menu configuration, payment processing, and reporting.
  • Serve as Project Leader for the renovation and rebranding transition of Gaby into Social 45, contributing to concept development, SOP creation, staff training, and POS menu configuration.
  • Lead pre-opening training initiatives to enhance service delivery and guest engagement, coaching IRD staff on elevated presentation and delivery techniques for best-in-class in-room experiences.
  • Act as Project Leader for Guest Satisfaction (KIP), driving measurable improvements in service standards, guest engagement, and satisfaction scores.
  • Support the opening of a new French fine dining restaurant concept, developing SOPs, training modules, and staff onboarding processes.
  • Coordinate logistics and ensure seamless operations during high-profile events, including the Tony Awards 2025, maintaining excellence under high-volume, high-pressure conditions.
  • Contribute to Sofitel’s double nomination at the World MICE Awards 2025 (Best MICE Hotel, New York and Best Incentive Hotel), highlighting service and hospitality excellence.
  • Develop and implement business strategies that meet or exceed guest expectations, enhance profitability, support event planning, and improve employee engagement.
  • Monitor sales performance and identify upselling opportunities to maximize revenue, collaborating with culinary leadership to align offerings with guest preferences and seasonal demand.

Food and Beverage Manager /Restaurant Manager

La Bonne Bouchée
St. Louis, USA
02.2020 - 08.2024
  • Leading the property's F&B Division
  • Overseeing the development and implementation of departmental strategies, brand service strategies, and brand initiatives.
  • Staff recruitment and development through rigorous training
  • Vendor management, purchase skills, and negotiation.
  • Ensuring company standards compliance at every level
  • Submission of all financial reports to the general manager on time.
  • Monthly review of menu performance
  • Cost control and meeting operational requirements within budget guidelines
  • Ensuring the food and beverage operation meets the brand's target customer needs and employee satisfaction.
  • Focusing on growing revenues and maximizing the financial performance of the department.
  • Developing and implementing property-wide strategies to meet or exceed the needs and expectations of the brand's target customers and employees.

F&B Captain

NOVOTEL
Hyderabad, India
07.2016 - 10.2017
  • Heading duty roster for the staff including their leave, appraisals & succession plans.
  • Upholding all food production & service employees by implementing training to increase the knowledge about safety, sanitation and accident prevention principles.
  • Liaising with the chefs and other employees to ensure that food preparation is economical and high quality.
  • Responsible for conducting: Appropriate training on food preparation, providing service excellence and teamwork to the service staff.
  • Practical and theoretical training programs, to enhance skills and motivational levels.
  • Specialize training on cigars, single malts, and beer production with tasting sessions for the team.
  • Mentoring & maintaining service and sanitation standards in restaurant, bar, and room service areas.
  • Deciding team and reviewing over every month and taking active participation in half yearly & annual team appraisals.
  • Accountable for reordering & handling inventory control of cigars along with training programs for the same.

F&B Associate

NOVOTEL
Pune, India
06.2014 - 06.2015
  • Responsible for taking care of the staff duty roster with proper control over the staff leaves, and assigning duty.
  • Supervised the alcohol inventory with minimum discrepancy.
  • Provided training to the staff on a day-to-day basis for standards and to achieve service standards uniformity.
  • Pivotal in contributing to the successful opening.

F&B Apprentice

Lemon Tree Hotels
Hyderabad, India
11.2013 - 05.2014
  • I joined Lemon Tree Hotels as an F&B Apprentice, where I received training for all F&B outlets. I worked at 24-hour Dining, Specialty Restaurants Wan Hao (Chinese) and Simply Fish (Seafood Fine Dining), OZONE (India's First Designer Bar) as a flair bartender, Pool Bar, Lobby Lounge and Restaurant Bar, Executive Lounge, and Banquets. I was involved in every errand required for the day-to-day operation of the F&B outlets.

Education

B.H.M.S. - Business and Hotel Management

Business & Hotel Management School
Luzern, Switzerland

Skills

  • Adaptability
  • Guest focus
  • Microsoft Word
  • PowerPoint
  • Excel
  • Google Workspace
  • Microsoft Teams
  • Cross-functional collaboration
  • Inventory control
  • Workforce management
  • Event coordination
  • Vendor negotiation
  • Food safety compliance
  • Staff training
  • Menu development
  • Cost control

Certification

The Ritz-Carlton Hotel | St. Louis, USA Internship in Culinary Arts | 2019 – 2020

  • Participated in a leadership role within the culinary team, assisting in food preparation, presentation, and training IRD staff to enhance guest dining experiences.

Renaissance Zurich Tower Hotel | Zurich, Switzerland – F&B MIT Internship | 2018 – 2019

  • Assisted in food and beverage operations, supporting service excellence and gaining hands-on experience in hospitality management.

Certifications: HACCP Certification – Food Safety and Hygiene

Accomplishments

  • 2021, Honored with 'Employee of the Year' at La Bonne Bouchée, St. Louis, USA
  • 2020, Participated in Leadership Role Task Force at The Ritz-Carlton Hotel, USA.
  • 2019, Honored with 'Five Star Leader of the Year' at Renaissance, Zürich, Switzerland
  • 2016, Honored with 'Five Star Leader of the Quarter' at NOVOTEL, Hyderabad, India
  • 2015, Honored with 'Five Star Leader of the Year' at NOVOTEL, Pune, India

Internship

  • English, Full Professional
  • French, Limited
  • Spanish, Limited

Timeline

Assistant Food and Beverage Manager

Sofitel Luxury Hotels
10.2024 - Current

Food and Beverage Manager /Restaurant Manager

La Bonne Bouchée
02.2020 - 08.2024

F&B Captain

NOVOTEL
07.2016 - 10.2017

F&B Associate

NOVOTEL
06.2014 - 06.2015

F&B Apprentice

Lemon Tree Hotels
11.2013 - 05.2014

B.H.M.S. - Business and Hotel Management

Business & Hotel Management School