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Kapil Resume 2015.

Kapil Resume 2015.

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CURRICULUM VITAE
KAPIL SINGH THAPA
0091-8130354320.
E-mail kapilmapt@gmail.com
E-mail kpl_thapa@hotmail.com
Facebook Account- kapil singh thapa.
PERMANENTADDRESS
Village & P.O. Rudrapur, Dehradun, Uttrakhand,
Pin 248197 India, Cont 0091-1360-231509.
OBJECTIVE
 To Achieve Professional excellence with combined experience. I wish to contribute vision
leadership conceptual and technical skills to the organization ixia work for the sense of
accomplishment in my endeavors.
 My aim to deliver a first class service to our guests through the effective leadership of the
team, building a long term legacy of high quality standards and commitment to people
development.
 To lead and drive improvements in the quality of guest service by looking at process
improvement, building a robust quality control framework, identifying risks and supporting a
robust recruitment process.
 To collaborate with Operations and Guests Services colleagues to ensure consistency in
procedures and Guest experience, ensuring that the Guest Services team acts as a centre of
excellence within the operational world.
PRESENTLY WORKING WITH
“DIWAN” New York – Gurgaon. Indian Fine dining Restaurant Bar & banquet, sector -29, Gurgaon. As
a Vice President & General Manager, from 27th January 2014 to till date.
JOB PROFILE
 Handling sales & corporate meetings.
 Marketing and promotions.
 Finance & accounts.
 Monthly P&L & Balance sheet.
 Monthly budget & forecast sale sheet.
 Purchase & Vendor management.
 F&B Production & service operation handling.
 Event planning and organizing.
 Costing, Stock & Inventory.
 License and all legal issues.
 F&B promotional activities & Themes.
 Handling maintenance & security department.
 Rate master sheet, SOP, check list.
SKILLS & QUALITY
TEAM MANAGEMENTAND DEVELOPMENT
 Leads the goal setting process, linking team goals into strategic objectives. Leads the appraisal,
salary and bonus process and monitors team progress against objectives.
 Focus on management team to achieve their individual potential, sharing knowledge and
experience and providing assistance on referred issues.
 Provides support on managing performance issues.
 Establishes a robust training and development program, through collaboration with HR and
Training.
 Ensures that the Rewards and Recognition program is supported and celebrates success.
 Establishes and maintains a process of succession and resource planning.
 Ensures that the team manages absence levels and annual leave effectively.
 Reviews attrition and looks to address any key drivers.
 Ensures that the statutory, regulatory and compliance framework is in place and is adhered too.
 Builds a robust recruitment process to ensure the correct caliber of staff members are employed.
 Acts as role model to the team – leads by example.
 Ensures development of the team members through team meetings and one-to-one sessions.
 supports the career development program.
 Ensures that there is effective communication across the department, cross team best practice
sharing and initiatives.
 Plans and adapts department for future opportunities/challenges/change.
QUALITY
 Works to achieve high levels of Guests satisfaction across all communication channels.
 Supports an ongoing monitoring and feedback program and seek to continuously raise standards.
 Ensures consistency in quality standards.
 Reviews and responds to feedback from business channels regarding the quality aspect of Guest
Services.
 Handles and reviews escalated/complex Guests issues and briefs senior management as
appropriate.
 Strong customer orientation - drives Guest service culture.
 Reviews head count requirements to ensure that the team is able to deliver effectively.
 Champions innovation and process improvement, improves productivity while maintaining
quality.
 Encourages a risk based approach to all work ensuring that the team is aware of key risk areas.
COMMUNICATION/RELATIONSHIP
 Builds highly effective relationships and communication channels with internal Guests.
 Provides regular updates to the department Head and local ED on trends and issues, team
performance, escalated issues/ problems, project work.
 Keeps peers updated on team and seeks to understand issues in other departments.
 Strong contributor to the Guest Services team, collaborator with colleagues and functional
business heads.
 Effectively communicate with direct reports.
 Ensures quality for key indicators i.e. productivity, trend analysis, risk issues, quality scores etc.
 Ensures that team members at all levels are communicated to effectively on business and Guests
issues.
 Holds regular skip level meetings.
OTHER RESPONSIBILITIES
 Represents the department and Fidelity in internal and external meetings including regulatory
visits.
 Leads projects, updating senior management on progress.
 Compliance and regulatory responsibilities as required including Training and Competency.
 Supports the development of the business – working closely with peer group on a range of issues.
 Reports to senior management on team initiatives and challenges.
 Ensures that requirements/issues are factored into team discussions.
SKILLS AND EXPERIENCE
 Experience of managing a multi-site/multi-channel environment.
 My experience is 15 years of experience with at least 12 years of management experience within a
Guest orientated work environment.
 Proven success in a customer facing environment.
 Excellent understanding of the International market/clients and intermediaries.
 Senior experience of developing a team within a client services centre.
 A leader, able to initiate and drive through change.
 Able to plan for the team including budgets and expenses.
 Flexible and adaptable, responds rapidly to changing business needs, identify team priorities.
 Ability to understand complex products and processes.
 Strong communicator, able to represent the team effectively at all levels
 Decision-maker – able to take decisions and put together recommendations for future strategy
 Thorough knowledge of current market systems and best practice.
 Strong influencing skills.
 Strategic thinker, able to look at the bigger picture and plan accordingly
PREVIOUS JOB EXPERIENCE
 “LEMP” brewpub & kitchen, Kaviar hospitality Pvt. Ltd. Gurgaon. As an Assistant General
Manager, from 11th September 2011 to 14th August 2013.
 Worked with “WARBLER” A European Night Club in “BAISAN INTERNATIONAL HOTEL”
Managed by Ramee Group of Hotel, Resorts & Apartments in BAHRAIN. As a F&B Manager
from 4th November 2010 to 10th September 2011.
 Worked with “Yellow Banana Food Company Pvt. Ltd.” (a chain of Resto-Bar, having 12
outlets in Mumbai). As a Corporate Bar Manager from 1st July 2009 to 30th September 2010.
In Andheri West, Mumbai (India).
 Worked with MARCO-POLO HOTEL .In a Mexican night club as a senior club supervisor. From
4th October 2004 to 8th June 2009. (Deira Dubai UAE)
 Worked with POUS LOUNGE as a senior Bar Captain .From 12th October 2003 to 23rd may
2004.(Vasant Vihar New Delhi India)
 Worked with WOK IN THE CLOUDS as a Bartender. From 7th may 2002 to 31st October
2003.(Rajori Gardon Delhi India)
 Worked with THE REGENT PARK HOTEL .as a junior Captain .From 7th July 2001 to 7
December 2001.( Jalandher Punjab India)
 Completed industrial training from CLARKS VARANASI HOTEL LTD. From 6th March 2001 to
6th June 2001.(Banaras India)
EDUCATION QUALIFICATION
 Graduation (B.A.) from HNB Gaharwal University DAV (PG) College. In the year of 2000.
PROFESSIONAL QUALIFICATION
 Completed Hotel Management from AIHM Dehradun India. In the year of 2001.
 Completed six months diploma in House wiring.
 Completed HACCP training program successfully.
 Completed successfully product knowledge of Finlandia vodka.
 Completed successfully training of Jack Daniels whiskey.
 Completed basic food hygiene training successfully.
 Completed MRCI training program successfully.
 Participated in world largest buffet GUINESS BOOK OF THE WORLD RECORDS 2007 in Dubai
(UAE).
OTHER DETAILS
Date of birth : 15th Feb 1979.
Passport no. : E 0016385.
Gender : Male
Nationality : Indian.
Marital Status : Married
Hobbies : Playing Cricket, Driving.
Languages Known : English, Hindi and Nepali.
Job status : Currently Employed.
Date Yours Sincerely,
Place (Kapil Singh Thapa)

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Kapil Resume 2015.

  • 1. CURRICULUM VITAE KAPIL SINGH THAPA 0091-8130354320. E-mail kapilmapt@gmail.com E-mail kpl_thapa@hotmail.com Facebook Account- kapil singh thapa. PERMANENTADDRESS Village & P.O. Rudrapur, Dehradun, Uttrakhand, Pin 248197 India, Cont 0091-1360-231509. OBJECTIVE  To Achieve Professional excellence with combined experience. I wish to contribute vision leadership conceptual and technical skills to the organization ixia work for the sense of accomplishment in my endeavors.  My aim to deliver a first class service to our guests through the effective leadership of the team, building a long term legacy of high quality standards and commitment to people development.  To lead and drive improvements in the quality of guest service by looking at process improvement, building a robust quality control framework, identifying risks and supporting a robust recruitment process.  To collaborate with Operations and Guests Services colleagues to ensure consistency in procedures and Guest experience, ensuring that the Guest Services team acts as a centre of excellence within the operational world.
  • 2. PRESENTLY WORKING WITH “DIWAN” New York – Gurgaon. Indian Fine dining Restaurant Bar & banquet, sector -29, Gurgaon. As a Vice President & General Manager, from 27th January 2014 to till date. JOB PROFILE  Handling sales & corporate meetings.  Marketing and promotions.  Finance & accounts.  Monthly P&L & Balance sheet.  Monthly budget & forecast sale sheet.  Purchase & Vendor management.  F&B Production & service operation handling.  Event planning and organizing.  Costing, Stock & Inventory.  License and all legal issues.  F&B promotional activities & Themes.  Handling maintenance & security department.  Rate master sheet, SOP, check list. SKILLS & QUALITY TEAM MANAGEMENTAND DEVELOPMENT  Leads the goal setting process, linking team goals into strategic objectives. Leads the appraisal, salary and bonus process and monitors team progress against objectives.  Focus on management team to achieve their individual potential, sharing knowledge and experience and providing assistance on referred issues.  Provides support on managing performance issues.  Establishes a robust training and development program, through collaboration with HR and Training.  Ensures that the Rewards and Recognition program is supported and celebrates success.  Establishes and maintains a process of succession and resource planning.  Ensures that the team manages absence levels and annual leave effectively.  Reviews attrition and looks to address any key drivers.  Ensures that the statutory, regulatory and compliance framework is in place and is adhered too.  Builds a robust recruitment process to ensure the correct caliber of staff members are employed.  Acts as role model to the team – leads by example.  Ensures development of the team members through team meetings and one-to-one sessions.  supports the career development program.  Ensures that there is effective communication across the department, cross team best practice sharing and initiatives.  Plans and adapts department for future opportunities/challenges/change.
  • 3. QUALITY  Works to achieve high levels of Guests satisfaction across all communication channels.  Supports an ongoing monitoring and feedback program and seek to continuously raise standards.  Ensures consistency in quality standards.  Reviews and responds to feedback from business channels regarding the quality aspect of Guest Services.  Handles and reviews escalated/complex Guests issues and briefs senior management as appropriate.  Strong customer orientation - drives Guest service culture.  Reviews head count requirements to ensure that the team is able to deliver effectively.  Champions innovation and process improvement, improves productivity while maintaining quality.  Encourages a risk based approach to all work ensuring that the team is aware of key risk areas. COMMUNICATION/RELATIONSHIP  Builds highly effective relationships and communication channels with internal Guests.  Provides regular updates to the department Head and local ED on trends and issues, team performance, escalated issues/ problems, project work.  Keeps peers updated on team and seeks to understand issues in other departments.  Strong contributor to the Guest Services team, collaborator with colleagues and functional business heads.  Effectively communicate with direct reports.  Ensures quality for key indicators i.e. productivity, trend analysis, risk issues, quality scores etc.  Ensures that team members at all levels are communicated to effectively on business and Guests issues.  Holds regular skip level meetings. OTHER RESPONSIBILITIES  Represents the department and Fidelity in internal and external meetings including regulatory visits.  Leads projects, updating senior management on progress.  Compliance and regulatory responsibilities as required including Training and Competency.  Supports the development of the business – working closely with peer group on a range of issues.  Reports to senior management on team initiatives and challenges.  Ensures that requirements/issues are factored into team discussions.
  • 4. SKILLS AND EXPERIENCE  Experience of managing a multi-site/multi-channel environment.  My experience is 15 years of experience with at least 12 years of management experience within a Guest orientated work environment.  Proven success in a customer facing environment.  Excellent understanding of the International market/clients and intermediaries.  Senior experience of developing a team within a client services centre.  A leader, able to initiate and drive through change.  Able to plan for the team including budgets and expenses.  Flexible and adaptable, responds rapidly to changing business needs, identify team priorities.  Ability to understand complex products and processes.  Strong communicator, able to represent the team effectively at all levels  Decision-maker – able to take decisions and put together recommendations for future strategy  Thorough knowledge of current market systems and best practice.  Strong influencing skills.  Strategic thinker, able to look at the bigger picture and plan accordingly PREVIOUS JOB EXPERIENCE  “LEMP” brewpub & kitchen, Kaviar hospitality Pvt. Ltd. Gurgaon. As an Assistant General Manager, from 11th September 2011 to 14th August 2013.  Worked with “WARBLER” A European Night Club in “BAISAN INTERNATIONAL HOTEL” Managed by Ramee Group of Hotel, Resorts & Apartments in BAHRAIN. As a F&B Manager from 4th November 2010 to 10th September 2011.  Worked with “Yellow Banana Food Company Pvt. Ltd.” (a chain of Resto-Bar, having 12 outlets in Mumbai). As a Corporate Bar Manager from 1st July 2009 to 30th September 2010. In Andheri West, Mumbai (India).  Worked with MARCO-POLO HOTEL .In a Mexican night club as a senior club supervisor. From 4th October 2004 to 8th June 2009. (Deira Dubai UAE)  Worked with POUS LOUNGE as a senior Bar Captain .From 12th October 2003 to 23rd may 2004.(Vasant Vihar New Delhi India)  Worked with WOK IN THE CLOUDS as a Bartender. From 7th may 2002 to 31st October 2003.(Rajori Gardon Delhi India)  Worked with THE REGENT PARK HOTEL .as a junior Captain .From 7th July 2001 to 7 December 2001.( Jalandher Punjab India)  Completed industrial training from CLARKS VARANASI HOTEL LTD. From 6th March 2001 to 6th June 2001.(Banaras India)
  • 5. EDUCATION QUALIFICATION  Graduation (B.A.) from HNB Gaharwal University DAV (PG) College. In the year of 2000. PROFESSIONAL QUALIFICATION  Completed Hotel Management from AIHM Dehradun India. In the year of 2001.  Completed six months diploma in House wiring.  Completed HACCP training program successfully.  Completed successfully product knowledge of Finlandia vodka.  Completed successfully training of Jack Daniels whiskey.  Completed basic food hygiene training successfully.  Completed MRCI training program successfully.  Participated in world largest buffet GUINESS BOOK OF THE WORLD RECORDS 2007 in Dubai (UAE). OTHER DETAILS Date of birth : 15th Feb 1979. Passport no. : E 0016385. Gender : Male Nationality : Indian. Marital Status : Married Hobbies : Playing Cricket, Driving. Languages Known : English, Hindi and Nepali. Job status : Currently Employed. Date Yours Sincerely, Place (Kapil Singh Thapa)