Sang Aparadh
Austin
Summary
A results-oriented leader with a strong background in operations. Proven ability to build strong teams, create exceptional guest experience, create company wide-culture, build loyalty and grow revenue through innovative strategies. Able to identify strengths and weaknesses, implement company-wide policies, standards and changes in operations and systems that optimize productivity and bottom line
Overview
10
10
years of professional experience
Work History
Director of Food and Beverage
Proper Hospitality
10.2022 - Current
- Ensured the department achieved and maintained our Forbes 4 star rating for the hotel
- Spearheaded a strong transition of culture and leadership in the food and beverage department by recreating Areas of Responsibility (AORs) for the effective performance of the department
- Introduced several KPIs for the department and its department leaders
- Maintained a Revinate score of 90 or higher at all times for the department
- Executed a very successful Pool season in 2023 at one of the restaurants, an area which had been previously challenging
- Successful launched The Quill Room, one of our newest lounges in the hotel
- Developed unique events and special promotions to drive revenues into various outlets
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Head of US Operations
Museum Of Ice Cream
02.2022 - 10.2022
- Operating responsibility for 3 US locations (Austin, New York, Chicago)
- Financial responsibility for 4 locations (ATX, NYC, CHI, SING)
- Successfully opened Chicago location in July 2022
- Created KPIs for each managerial role in the operations department including site managers
- Set budgets/forecasts each month for the following quarter for each site, including monthly P&L reviews
- Created a seamless reporting structure for General Managers on site to report up into Support/HQ Office
- Build the HQ team comprising of Director of Guest Experience, Dir. of Food and Beverage, Director of Facilities which supported all sites
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
- Identified process changes required to improve performance and productivity.
- Spearheaded department training to enhance employee performance and boost employee productivity at each site by creating KPI matrixes
- Prepared annual budgets with controls to prevent overages.
- Partnered with vendors and suppliers to effectively manage and budget and also developed national vendors and support across locations
General Manager
Soho House
01.2021 - 02.2022
- Worked closely with the development team to ensure all objectives were met for opening
- Built a high performing management team consisting of 14 managers to open Soho House
- Created and set up process across multiple departments such as Purchasing, Reception, Front Desk, Food and Beverage
- Create and establish a culture of continuous improvement
- Provide empowerment guidelines for department employees
- Establish boundaries of employee responsibilities and authority
- Participate in developing (property) marketing strategies to increase volume and market share
- Work closely with the membership team in curating member experiences for Soho House
- Responsible for annual budgets, monthly P&Ls and writing budgets for following year (2022)
Director of Food and Beverage
The Line Hotel/ Sydell Hotel Group
01.2018 - 01.2021
- Part of the opening team from Sydell after takeover from The Radisson
- Creating opening forecasts for food and beverage as part of pre-opening preparation
- Responsible to hiring and building the leadership in F&B at opening
- Creating SOP's, Accounting & Night Audit protocols for the department
- Presenting opening budget to ownership and stakeholders
- Represented Food and Beverage at All Hands Stake Holder meetings which focused on Food and Beverage concepts, revenue flow and labor models
- Responsible for the installation of Aloha and other food and beverage integrated systems such as Avera, lbuyEfficient etc
- Select, train, supervise, develop, discipline, and counsel Restaurant General Managers, Executive Chefs, Beverage Director, , Banquet Manager, Director of Purchasing and Director of Banquets
- Developing innovative means for capturing new streams of revenue in multiple outlets
- Keeping brand leadership team and above property stakeholders updated on department performance in the areas of financials, guest satisfaction, and staff engagement
- Overall financial oversight and support for the department
- Working with Sales to establish property & department sales strategy & goals
Director of Food and Beverage
The Saguaro Hotel/ Sydell Hotel Group
01.2017 - 07.2018
- Responsible to guide the Food & Beverage department achieve their financial and operational targets
- Responsible for meeting or improving upon all budget targets: product cost control, labor cost control, supplies and services cost control, and revenues
- The Saguaro Palm Springs was the most profitable hotel in the Sydell portfolio in 2017
- Extensive background in hotel buyouts and large-scale events executions
- Achieved budgeted sales and profitability targets
- Designing and engineering menus for multiple outlets
- Ensuring all service standards are followed
- Developed a high performing F&B management team to excel in all aspects
- Develops and maintains effective communications between all operating departments in the hotel
- Execute the delivery of all Food & Beverage promotions and new menus; creating a destination of choice for both hotel and external guests
Director of Food and Beverage
Ace Hotel & Swim Club
02.2014 - 12.2016
- Control payroll and equipment costs through efficient allocation of department budget
- Developed systems to efficiently run the Banquets and Catering Department
- Develop and implement business development programs (marketing, merchandising, sales, etc.) for all aspects of the Food and Beverage operation
- Oversee inventory management and requisition system of shifts based on business volume
- Assigned tasks and delegates work, monitors job progress and work flow, appraises work performance
- Conducts regular audits to ensure overall compliance
- Development of profit and loss statements, budgets, and financial forecasts
- Created a departmental environment that emphasizes motivation, empowerment, teamwork and a passion for providing exceptional service
Education
MBA - Hotel & Tourism Management
Southern Cross University
MBA - People Management
Symbiosis School of Business Management
12-1999
Skills
- Leadership and Teambuilding
- Coaching and Mentoring
- Business planning and analytics
- Revenue growth and profitability
- System implementations
- Budget Development
- Growth strategy and staff development
- Budgeting and forecasting
Timeline
Director of Food and Beverage
Proper Hospitality
10.2022 - Current
Head of US Operations
Museum Of Ice Cream
02.2022 - 10.2022
General Manager
Soho House
01.2021 - 02.2022
Director of Food and Beverage
The Line Hotel/ Sydell Hotel Group
01.2018 - 01.2021
Director of Food and Beverage
The Saguaro Hotel/ Sydell Hotel Group
01.2017 - 07.2018
Director of Food and Beverage
Ace Hotel & Swim Club
02.2014 - 12.2016
MBA - Hotel & Tourism Management
Southern Cross University
MBA - People Management
Symbiosis School of Business Management
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