1. CURRICULUMVITAE
PERSONAL PROFILE: -
Name: - Purav Bosamia
Date of Birth: - 29th July 1979
Height: - 6 feet
Mobile No: - +91 - 9909907718
Email: - purav.bosamia@gmail.com
Address: -
504/Karmajyot – Opp. Aangan Party Plot,
Jodhpur Gam, Satellite, Ahmedabad (3800015) (Gujarat)
EXPERIENCE: -
“The Cloud Hotel, as Senior Marketing Manager” From 1st Sep 14 – 30th Nov14
 Direct and manage all activity related to the Group Sales, Revenue, Marketing, PR and
Reservation departments and ensuring all standards (procedural and Brand) are followed.
 Prepare on an annual basis - strategic plan, Sales and Marketing Plan and Budget for
approval.
 Experienced in setting and implementing target orientated strategies.
 Good leadership skills to direct mentor and lead a team to optimize sales across the core
markets.
 Set individual room revenue and/or room night goals, ensure the achievement of sales
objectives on a monthly, quarterly and yearly basis and manage the Sales Incentive
Programs.
 Provide guidance and direction in the development of segment and key account action
plans and strategies.
 Responsible for all colleagues’ achievement of individual goals and quotas on an annual
basis.
 Maintain an efficient and effective office environment through daily line-ups, weekly
one-on-one sessions, weekly revenue and sales meetings.
 Responsible for ensuring the accurate maintenance of all preferred corporate accounts in
NetRez.
 Responsible for aggressively soliciting and booking quality business for all market
segments within the Sales and Catering Department, including group, transient and social
catering business.
 Conducted client presentations of the Hotel’s products and services, successfully painting
a picture of what this hotel would have to offer.
 Quoted rates and booked space independently based on guidelines provided by the DSM
and assisted in determining these rates and guidelines as time progressed.

2. “Platinum Inn Hotel , as a General Manager – Operations” From 1st June 12 – 1st Sep 12
 Draw up plans and budget concepts, and promoting & marketing business dynamics.
 Monitored the performance of the hotel through verification and analysis of guest and
financials.
 Maintained Product & Service Quality Standards by conducting ongoing evaluations.
 Developed accurate and aggressive long and short Financial Objectives consistent with the
company’s mission statement.
 Ensured and maintained a Pro-active Human Resource Function to ensure employee
motivation, training and development, wage and benefits administration and compliance with
established labour regulations.
 Executes marketing, sales and operational activities, producing results that meet or exceed
the hotel’s business plan.
 Established and maintains applicable preventive maintenance programs to protect the
physical assets of the hotel.
 Always developed improvement actions, carried out cost savings for better effectiveness of
the hotel.
 Exhibits a positive and involved team attitude to all and promotes positive relations through
an environment that encourages open communications, trust, and mutual respect.
 Strong communication, organization, problem-solving, and follow-up.
 Striving for betterment of service standards and being an effective go getter has always been
my area of thrust.
“ Rudrakash Caterers Pvt. Ltd. (Curries), as a General Manager – Marketing &
Operations” From 1st Oct 11 – 1st May 12
 Working as property head / management head.
 Generate system for smooth operation.
 Marketing for our brand to different corporate offices.
 Man Management.
 Staff recruitment & organize proper training.
 Oversee entire operation of all service departments.
 Provide strategic direction to departmental heads on an ongoing basis.
 Monitor key business accounts and provide all operational support.
 Conduct periodic review along with departmental heads.
 Optimize operational efficiencies and achieve higher productivity
 Create new revenue opportunities and enhance value proposition to the end customer.
 Play a pivotal role towards the business growth and align with the other functional heads as
to achieve operational synergies within the organization.
 Liasoning with Govt. depts. for licensing and other matters

3. “ Pepperazzi Restaurants & Banquets, Ahmedabad, as a “Food & Beverage Director”
From 1st Oct 10 – 8th Sep 11
 Monitored performance to ensure adherence to all service standards, sanitation standards,
productivity standards to ensure exceptional guest satisfaction.
 Monitored and control food & beverage inventories.
 Maintaintained inventories of related food & beverage equipment.
 Monitored and control labour costs.
 Maintained cleanliness and sanitation levels to Health Department required ratings at all
times.
 Managed food preparation.
 Developed and implement policies and procedures.
 Ability to organize multiple projects; manage and prioritize multiple tasks and meet
deadlines.
 Managed and motivate all food & beverage personnel.
 Managed interviewing, staffing, training and development of food & beverage team,
discipline.
 Monitored and forecast food & beverage revenues and expenses to ensure company goals are
met on a monthly and yearly basis.
 Implemented new menu items that will increase customer satisfaction and perception of
value.
 Implemented policies and procedures for food and beverage.
 Ensure the quality levels of food & beverage products and maintain quality standards in
production, services, facilities and guest satisfaction.
 Developed and manage the annual food & beverage budget.
 Implemented and monitor ordering and receiving program to ensure proper quantity and
prices on all purchases.
“ Hilton Hotel”, Hilton Heathrow Airport, London, as a “Restaurant Manager” From 1st
Aug 08 – 01st June 10
 Establishes plans of character, integrity and of quality which result in the long-range
continued growth and profitability of the Food & Beverage Division.
 Coordinated the selection, purchasing, storage, inventory, maintenance and usage of all
related food and beverage supplies and equipment.
 Works closely with local, state and governmental organizations in maintaining highest
standards or health, sanitation and cleanliness in food and beverage area.
 Develops new and analyzes existing procedures and special promotions that will improve
guest patronage under the guidelines of Company’s policies.
 Approves the employment and termination of food and beverage employees and is
responsible for coordination of on the job training programs through department managers on
a regular basis.
 Coordinate the development, interpretation and implementation of hotel policies, operating
procedures and training programs, manuals, directives, menus, work schedules, rules and
regulations for the food and beverage staff and personnel.
 Handle all guest complaints in the food and beverage area.

4.  Responsible for obtaining maximum results in the utilization and appearance of the food and
beverage areas, the quality levels, performance and standards of service.
 Develops new techniques of service towards maximum guest satisfaction at minimum
operating costs.
 Develop and maintain effective communications between all operating departments.
"Future Group", PANTALOONS, Ahmedabad, as Operation Manager". From 17th
March 07 – 1st June 08
 Monitor Business Growth, Inventory Management, Budgeting & Controlling, Customer
Relationship Management, Shrinkage and Pilferage Control. Shop-in-Shop, Space
Management.
 Meeting strategic business plans and ways & means to achieve the targets.
 Up breast with various marketing schemes, Promotions, Cost Management like Margins, top
line and bottom line.
 Coordination with Supply Chain Management and Category for optimum utilisation of
available products.
 Liaison with Statutory compliances for store and relationship management.
 Quality control and constant up gradation has been always a vital area of focus.
 Maintaining healthy bottom line – increasing sales, lower costs, and the right balance.
 Taking company from a situation of almost negligible control systems to a highly effective
control
 system in all the areas and all the units with minimum increase of the overheads.
"Café Coffee Day, Ahmedabad", as Assistant Area Manager". From 1st June 06 – 14th
March 07
 Handling cafés and managing service and overseeing the operation.
 Achieved sales target and merchandise target for last three months consecutively.
 Ensuring that the required profit margins are achieved for each food and beverage service
area in
each financial period.
 Quality control and constant up gradation has been always a vital area of focus.
 Updating and compiling new menu according to availability of stocks, current trends and
customer needs.
 Achieved measurable improvements in employee’s productivity and operational performance
through constant training.
 Holding regular meetings with all cafes to ensure all area are working effectively, efficiently
and
are well coordinated.
 Constantly involved in the staff welfare activity.
"The Pride Hotel, Ahmedabad" as a Food and Beverage Supervisor". From 1st Aug 05
– 30th June 06
 Supervised daily operation of Indian Specialty Restaurant.

5.  Chalking out action plan for various spheres for improvement, drawing Calendar of Events,
budgeting, analytical deductions of sales, customer centric and guest oriented need
identification and bring them forth to higher management has been always my key
Endeavour.
 Conduct daily briefing and de-briefing and updating the non-availability and sell for the day
board on a daily basis.
 Generate daily sales report & cover statement report and update the remarks book and
attendance register.
 Initiated revenue opportunities of the hotel such as the conversion of the restaurant to a
meeting room.
“Taj Exotica, Goa" as a Food and Beverage Supervisor". From 1st July 04 – 1st Jan 05
 In charge of a Mediterranean Restaurant (Award winning restaurant in India).
 Planning for an escalated growth in sales both in volume and figures by formulating
strategies and identifying key area for growth.
 Imparted training to employees for suggestive up selling food with wine.
 Negotiated with various Alcohol distributors to insure the best selection, quality and price
for
 various alcoholic beverages. Initiated "Roaming Supervisor" approach to receive customer
feedback and address problem on concerns.
 Developed and implemented customer satisfaction survey, which helped improve service and
increased patronage.
"The Oberoi Motor Vessel Vrinda, Cochin" as "Senior Food & Beverage Assitant"
(Unique Cruise in India). From 1st May 03 – 05th May 04
 Worked as senior steward for 8 cabin cruise, which is recognised for its unique personalised
service throughout the world.
 Daily operation includes mis-en-sense and mis-en-place for setting up entire restaurant.
 Actively engaged in daily operational cost by maintaining effective inventory and quality.
 Performed daily bartender duties including inventory control.
 Analysis MIS reports for F & B outlets on monthly basis were integrated part of my job.
"The Trident-Hilton", "Udaipur & Cochin" as Food & Beverage Assistant".
 Area of operation includes managing and working in multi cuisine restaurant, bar, banquet,
room
service.
 Independent in charge of bar for over 3 months.
 Involved in making courtesy calls, sale calls for promotion of various food festivals and also
 Compilation of guest database to review the feedback of the guest.
 Constantly involved for the guest service and brand awareness training class on regular basis.

6. Industrial Training Exposure: -
Undergone Industrial Training at "Holiday Inn", Ahmedabad (5 months), "The Pride
Hotel", Pune (4 months), "ITC Welcome Group", Baroda (4 months) in various
departments.
ACADEMIC CREDENTIALS: -
CLASS SCHOOL/UNIVERSITY Percentage
B.H.T.M Saurashtra University 68%
(Bachelor in Hotel & Tourism Management)
H.S.C Gujarat Board 68%
S.S.C Gujarat Board 80%