Aditya Bhatia has over 7 years of experience in hospitality management, currently serving as Assistant Manager of Banquets at Le Meridien hotel in New Delhi. He oversees banquet functions, food and beverage services, and ensures high standards of quality and safety. Bhatia received his BSc in Hospitality and Hotel Administration in 2009 and has received additional training. He aims to improve operational effectiveness, maximize financial performance, and achieve guest satisfaction through his leadership skills.

1. Aditya Bhatia | Page 1
A D I T Y A B H A T I A
Contact: +91 9711593320, +91 1142283163
E-Mail: bhatia.aditya0608@gmail.com || Skype ID. bhatia.aditya0608@gmail.com
HOSPITALITY MANAGEMENT PROFILE
Beverage Operations Banquet & Restaurant Management
Value-driven professional, managing financial performance of the restaurant with a view to advance the hotel business &
sales procedures, thereby contributing towards business reputation & commercial success in Hospitality sector
Offering over 7 years of experience in directing the entire gamut of hotel & hospitality management and shaping business
prospects in order to achieve planned hotel business goals and promote the hotel operational excellence
P R O F I L E S Y N O P S I S
 In-depth engagement in identifying the areas of improvement in hotel servicing with a focus to enhance the hotel
operational effectiveness within desired quality & budgetary parameters
 Dexterity in monitoring the smooth running of restaurant functions & profitably along with maintaining restaurant
reputation & ethos by maintaining high standards of food service, health & safety and minimizing supply waste
 Superior attention to juggle priorities while leading the hotel business including food & beverage services, banquets
supervision, restaurant sales forecasting, manpower planning
 Strong aptitude in ensuring the optimum utilization of hotel resources and delivery of best services to each customer in
compliance with set hospitality norms and hygiene & safety guidelines, even during peak meal periods
 Demonstrate effective hotel management skills to consistently achieve aggressive sales goals, and attain high-level of
guest / customer satisfaction by applying diplomatic approach in resolving complex problems
Leadership & Professional Traits:
 Displays leadership role in guest hospitality and team supervision, exemplifies excellent customer service, organizational,
teambuilding skills with a capability of handling irate customers in a calm & positive attitude
 Quality-Driven Leader, ability to manage staff diversity and handle multiple assignments simultaneously, while working
under tight schedules and changing priorities
A R E A S O F E X C E L L E N C E
Hospitality Management Restaurant Operations Food & Beverage Services Process Improvements Menu Planning
Quality & Safety Assurance Inspections & Compliances Revenue Generation Guest Relations Competitor Analysis
Resource Planning Cost Control Risk Control Policy Framework  Corporate Hotel Targets Attainment
Marketing & Competitor Evaluation Team Leadership
E MP L O Y ME NT E P ISO D E
Presently designated as Assistant Manager (Banquets)
Le Meridien, New Delhi (Since May ’09)
Succession Path:
Assistant Manager (Banquets)  Le Meridien, New Delhi Since Apr `16
Food &Beverage Executive(Banquets) Le Meridien, New Delhi Apr `14 – Mar ’16
Sr. Captain (All Day Dining Restaurant) Le Meridien, New Delhi Apr `13 - Mar ’14
Captain (Banquets)Le Meridien, New Delhi Apr ‘11 - Mar ’13
Sr. Steward (Nero Bar)  Le Meridien, New Delhi Apr ‘10 - Mar ‘11
Steward (Nero Bar) Le Meridien, New Delhi May ‘09 - Mar ‘10

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Key Deliverables:
 Strategic Management Assistance: Participating in daily briefings and relevant departmental & interdepartmental
meetings to discuss on safeguarding the brand value of the hotel and achieving the set corporate goals. Providing
valuable support to improve the varied hospitality process and corporate decision-making. Involve in planning ahead to
hotel maximise profits along with undertaking risk assessments and health & safety checks
 Hotel Management: Responsible for planning banquet budgets, sales forecasting, marketing, coordinating and
administering hotel services such as catering and accommodation facilities. Maintaining statistical and financial records
of the restaurant along with safeguarding high hospitality standards; quality assurance, hygiene, safety & security.
 Banquet Supervision: Responsible for steadily executing the service standards and operating procedures in the
banquet and catering functions. Guiding the Banquet servers in set up of place settings and scheduling of banquet staff,
preparing duty chart to correspond with set banquet activities. Performing consistent check of Banquet Food and
Beverage quality to meet customer specifications.
 Financial Performance Monitoring: Focusing on growing sales & revenues to maximize the financial performance of
the hotel. Analysing sales figures and devising marketing and revenue management strategies. Making sure the
improvement of hospitality processes’ viability through analysing current growth drivers and key parameters
 Business Growth: Augmenting the business value & credibility by ensuring the maximize sales and revenue through
customer satisfaction and employee engagement. Conceptualising competitive business strategies while discovering
business opportunities based on analysis of market fluctuations.
 Inventory Control: Evaluating on-track functioning of logistic operations & materials movement. Establishing sufficient
inventory levels, conducting physical verification of stock in trade, implementing inventory control methods and gaining
best pricing from vendors.
 Team Leadership: Ensuring the team utilizing safe work practices and following set hotel’s directives & policies for
assisting and maintaining a healthy and safe work environment at the workplace. Leading a multidisciplinary team while
regulating staffing in accordance with fluctuating workloads
Significant Highlights:
 Represented Hotel Le Meridien at Stella Artois Draught Master
 Actively took part in Grey Goose Mixology Session by Mr. Dimitri Lezinska (Global Brand Ambassador –Grey Goose)
E D U C A T I O N & C R E D E N T I A L S
 B.Sc. (Hospitality & Hotel Administration) from NCHMCT in 2009
 Higher Secondary from CBSE Board in 2005
 Senior Secondary from CBSE Board in 2003
Training Received:
 Wildflower Hall (An Oberoi Resort), Shimla (May’ 07 - Sep’ 07)
IT Skills:Well versed with Operating Systems (MS Dos, Windows 98/ XP/Vista/8), PMS Software (Touche), MS Office Suite
(Word, Excel & PowerPoint) and Internet Applications.
Academic Highlights:
 Served as a Former Sports Captain of the School (2004-2005)
 Honoured withGold Medal in Basketball tournament and 100 meter relay race at zonal level
 Received silver medal in Football tournament and 100 meter race at zonal level
P E R S O N A L D O S S I E R
Date of Birth: 1st
April, 1987
Postal Address: C-79, Ashok Vihar, Phase-I, New Delhi – 110052
Linguistic Abilities: English, Hindi and Punjabi