1. AMARNATH. U. VARADE
Vrindavan Paradise Co-operative Housing Society, ‘B’ wing,
Flat no – 204, After Gokul Nagari, Near Vasant Valley,
Gandhare, Khadakpada, Kalyan (West),
Dist – Thane. Pin – 421 301.
Maharashtra, India.
Mail - amar_varade@yahoo.com , Mobile – 9867160018
Objective:
To make a successful career in hospitality and allied industry with a position that utilizes my potentiality and
professional skill of operations, food and beverage for consistent growth. To gain excellence and expertise in
my field by synergy of intensive efforts and knowledge.
Personal Profile:
DOB - December 20, 1977.
Male, Married, Indian. 5’ 7”
Wife - Advocate.
Father - Senior. Executive (Estate) in corporate sector – Retired & now
Practicing as Landscape Designer & Horticulturist.
Area of Interest - Food & Beverage, Operations.
Passport number – A9000835
Professional Experience:
 15+ years of insightful experience in hospitality industry with present role as General Manager
Operations blueFROG brand (Corporate) at The BlueFrog Media Pvt.Ltd; Mumbai.
(www.bluefrog.co.in).Joined The Blue frog Club in December 2007 since its inception as an pre
opening member .Bluefrog is a revolutionary, first ever music-integrated concept in Mumbai which
consists of country’s premiere live music performance club. It also had studio with 4 state-of-the-art
music recording sound labs earlier & continues as a music production house comprising top notch
composers, musicians, producers, an independent record label and artist management services. My job
profile at Bluefrog entails handling, co-ordinating and delivering results over various activities, events
and workshops. Had joined as Assistant Restaurant Manager with pre-opening team in December 2007
& promoted to Restaurant Manager in June 2008 & Sr Restaurant Manager later and so on.
 Guest Service Executive at Taj Lands End, Mumbai; a Luxury Hotel of Taj group and a member of
The Leading Hotels of the World (www.tajhotels.com) a TATA enterprise for 1 year 8 months, from
April 2006.
 At ITC Hotel Grand Maratha Sheraton & Towers, Mumbai; a Business Hotel of ITC group in
association with Sheraton Hotels & Resorts Worldwide (www.welcomgroup.com) for 5 years.
 Promoted in November 2005 to F&B Executive, till February 2006.
 Promoted to GSC (Guest Service Coordinator) in July 2003.
 Joined as GSV (Guest Service Valet) in March 2001.
During the tenure of 5 years, worked at:-

2.  Panasian (Oriental Cuisine Restaurant)
 Room Service (24 Hrs In Room Dining)
 Peshawri (The award winning Northwest Frontier Cuisine Indian Restaurant with Bukhara fame
worldwide)
 Peshwa Pavilion (The 24 Hrs Innovative-Multicuisine Restaurant)
 Pre-opening activities for Maroush (Lebanese Cuisine Restaurant)
 In The Orchid Hotel, an Ecotel, Mumbai as F&B Trainee (Steward to Trainee Captain Level) from
September 2000 to March 2001.
Training Experience:
 At The Oberoi Towers & the Oberoi, Mumbai; as Industrial Trainee for six months in all major
departments and allied areas.
 Bar training at Holiday Inn, Pune.
Operational Responsibilities at various Levels:
 Operations in charge for Club with a Restaurant, Bar & a Live Music Performance venue for flagship
outlet in Mumbai & other Franchise outlets in Delhi, Pune , Bangalore & upcoming outlet in Goa.
 Reporting to Managing Director & Vice Chairman of company for daily, weekly & monthly reviews,
strategy planning & execution of various initiatives at task.
 Compilation of various reports for Senior Management to monitor revenue, cost & other budgetary
parameters.
 Liaison with Municipal & Government Officials as regards to Entertainment, Excise, Traffic & Police
department, and handling License matters.
 Work in association with Sales and Marketing department in the area of guest mix, guest profiles, effect
of new/competition outlets, social media platform, online communication etc.
 Monitoring of outsourced Security, Valet parking & other services.
 Assist, provide inputs & help in decision making for other functional departments – Purchase & Stores,
Controls, Accounts, Programming, HR.
 Dealing, negotiating with alcohol partners & other sponsors to the company. Vendor negotiations &
AMC tie ups.
 Ensure Staff adherence to company philosophy & policies to deliver the best results.
 Ensured smooth operations for more than 1900 gigs at Club so far, out of which over 850 of
international artists, also contribution over selection of programming by artist management team.
 Proud to contribute & associate with a brand which has achieved various awards for excellence &
featured as one of the best music venues from 10 in the world.
 Proud of appreciation & special mention for self in the book released by Bluefrog founding partners.
 Handling private parties, events & outdoor catering.
 Handling 24 hours Club Lounge, In Room Dining experience for guests, Arrival Room Amenities,
Welcome drink service, C/in–C/out procedures, Laundry and other multiskilled tasks for Butlers
department under Front Office.
 Maintaining prompt, accurate and personalized service. Interacting with in-house and potential guests
to solicit feedback for ensuring comfortable stay and resolving complaints.
 Maintaining record of guest preferences to build database and relationship.
 Attend daily/weekly meetings presided by senior management to generate, maintain and update various
reports, resolve complaints & also spearhead the initiatives taken.
 Monitor daily sales, covers, APC to prepare monthly reports on performance and to plan new initiatives
and objectives.
 Excel in achieving Brand Standards set by the organization with maximized revenues and profitability
by delivering high value services & training the franchise outlets on same lines.
 Preparing duty roster and assigning daily duty allocations.
 Conduct daily briefings and supervise rooms, restaurant set up, mis-en-place, reservations and various
inventories to ensure day-to-day smooth functioning.

3.  Identify and facilitate learning and development, by imparting training on service excellence and
teamwork. Conduct practical and theoretical training programs to enhance skills and motivational
levels.
 Continuously improve and innovate upon products and services to achieve a larger market share, higher
cost efficiency, guest satisfaction create delight & retain regular guests. Helped organizations to
achieve higher revenues through operational improvements, increased efficiency & team effort to run
special initiatives.
 Analysis of guest feedback & utilize the database to strengthen guest engagement & loyalty.
 To look after décor and cosmetics of Restaurant in coordination with Engineering, Maintenance and
Housekeeping staff.
 Work in liaison with General Manager, Manager’s and Executive Chef on menu planning, pricing,
future events & company sponsorships.
 Working closely with the store team for right quality receivables at best market price following vendor
management
 Played instrumental role in implementing sales promotional strategies to scale up sales volume,
implementing changes to achieve efficiency in operating systems & procedures while at Peshawri,
Panasian, Room Service & currently at Blue Frog.
 Partake of various VIP Banquet functions and special occasions.
 Manage staff adherence to performance, discipline, other policy & procedures laid down by the
organization; address their grievances and counseling issues.
 Recruit & conduct appraisals for staff along with HR & carry out various other staff welfare activities.
Knowledge/Skill:
 Computer literacy with working knowledge of MS Office, Micros, CLS, Fidelio & Shawman Point of
sale (POS).
 Knowledge of HACCP, different cuisines, service styles, standards and restaurant concepts.
 Budgeting, forecasting techniques, Menu Pricing, Planning and Designing.
 Completed Art of Hospitality, Cross Culture Sensitization programs of Taj Training Module and
Train the Trainer program.
 Passed senior first aid certificate examination from St.John Ambulance Association.
 Completed Hotel Butler Certificate course from International Institute of Modern Butlers, by Mr.
Stevens Ferry, Lead Trainer.
 Role as DLC (Departmental Learning Coordinator) for 2 ½ yrs at ITC Hotel. Trained staff in various
Audits with appreciation letter from F&B Manager.
 AET – (Area Effectiveness Team) member for Six Sigma System at ITC Hotel, also completed
internal F&B Certification for GSV and GSC Level
 Passed National English language Test (NELT) from Central Institute of English & Foreign Languages
(CIEFL), Hyderabad.
Academic Education:
 Diploma in Marketing Management from Narsee Monjee Institute of Management Studies (NMIMS)
Mumbai in 2002.
 Diploma in Hotel Management & Catering Technology from Maharashtra State Institute of Hotel
Management & Catering Technology; Pune with first class in May 2000.
 H.S.C (Science Stream), Bombay Division, Maharashtra State Board of Secondary & Higher Secondary
Education, Pune in March 1995.
 S.S.C (English Medium), Bombay Division, Maharashtra State Board of Secondary & Higher
Secondary Education, Pune in March 1993 with distinction.