This document is a resume for Arjun Kalra summarizing his work experience and qualifications. It lists his current role as In-room Dining & Refreshment Center Supervisor at Fairmont The Palm in Dubai since 2015, where he has improved guest satisfaction scores and implemented quality initiatives. Previous roles included positions as a Supervisor at Fairmont The Palm from 2014-2015 and Fairmont Jaipur from 2011-2013. His education includes a B.Sc from Alagappa University and diploma in Hotel Management. Key skills include languages of English, Hindi, Punjabi and French and proficiency with hospitality software.

1. Arjun Kalra
PO Box 9068 Dubai,United Arab Emirates
Phone: +971 561414037 E-Mail: arjunkalra88@gmail.com
Date and place ofbirth: May 6th 1988 / Punjab, India
WORK EXPERIENCE
In-room Dining & Refreshment center Supervisor, Fairmont the Palm, Dubai, UAE March 2015 – Current
 Developing the food and beverage strategy in In-Room Dining outlet in order to provide innovative and exciting guest
experiences that meet the business objectives.
 Improved department Guest satisfaction index JD Powers Scores from 830 to 859 YTD.
 Improved Colleague Engagement Survey Results by 46% from 2014.
 Established an internal LQA auditing program as a key member of the Quality Committee. Increased quality of service,
through culinary training, wine knowledge and brand awareness. Dec 2015 highest in MEAI region with 94.7%
 Modified the sequence ofservice so as to ensure that the service is more professionaland engaging to insure the guest
feel valued.
 Increased revenue through menu engineering, restaurant revenue management techniques and single servermentoring.
 Improvement in beverage sales by means of training the colleagues, suggestive selling and up selling.
 Team of the 4th quarter 2015
Seagrill on 25 Restaurant, Lounge & Beach club Supervisor, Fairmont the Palm, Dubai, UAE August 2014 – March 2015
 Involved with all of a full-service hospitality establishments of 120-seat restaurant,80 covers Lounge and 78 beach beds
with day-to-day functions,including staff management of 28 colleagues, guest interactions,office administration duties,
vendorcommunications and labor costs.
 Ensuring that operational standards are met in regards to sanitation codes and laws, food storage,and loss prevention.
 Developing departmental trainers and assign training responsibilities. Identifying and developing young talents within the
organization for future potential growth into the group.
 Redesigned the restaurant & lounge floor plan for service convenience.
 Opened the beach club and established the sequence of service and floor plan.
 LQA Audit 94.7% .JD Power scores improved from 849 to 903 YTD.
 Team of 3rd Quarter 2014
Flow Kitchen Supervisor, Fairmont the Palm, Dubai, UAE July 2013 –August 2014
 Looking after an all day dining 350 covers department and 70 covers Shisha Lounge, during the absence of the Assistant
Outlet Manager. Reporting to the Outlet Manager.
 Assisting in planning & implementation of the marketing program for Food & Beverage. Implementing the trainings &
guests data base.
 Assisting the Managerin office administration duties,monitoring the requisitions and ensuring operational standards are
met with in less cost.
 Team of 2nd quarter 2014
Zoya Supervisor, Fairmont Jaipur,Rajasthan, India November 2011 – July 2013
A member of the pre-opening team, I was involved in the concept creation and opening of the various outlets of the hotel
[Zoya & Aza (Library Bar)] as well as the trainings and systems set-up.
Responsible for the Food and Beverage operations including the contract negotiations,listings and standards as well as the
concept creation and management of more than 25 colleagues in department. Fully in charge of Library Bar and established
sequence of service, floor plan, Menu, Micros, Beverages, Licenses for the Library Bar.
Assistant Food & Beverage, The Oberoi New Delhi, Delhi, India March 2010 – August 2011
 Responsible for serving food & beverages to our guest and performing other assigned duties as allocated by Supervisor
or Manager.
EDUCATION
Alagappa University B.Sc, India Class of 2006-2009
Hotel & Catering Administration
Merit Swiss Asian School of Hotel Management, India Class of 2006-2009
Diploma in Hotel Management

2. SKILLS AND QUALIFICATIONS
Languages: English, Hindi, Punjabi French – beginning level
Windows software: (Windows XP, Access,Word, Excel, PowerPoint) programs
Proficiency with Hospitality Software: Birch street; Micros 3700, 9700, Symphony; Opera; Open Table