Hem Tiwari is a Food and Beverage Manager with over 10 years of experience in the hospitality industry. He currently works for Ramee Group of Hotels in Dubai. Prior to this role, he held positions such as Assistant Food and Beverage Manager and Restaurant & Banquet Manager. Tiwari has expertise in areas like restaurant management, event management, and team management. He aims to provide quality customer service and ensure compliance with policies.

1. Hem Tiwari
Mobile:+971556844564,
E-mail:tiwaris40@gmail.com
A result oriented professional Over 10 years experience in Hospitality Industry. In hand experience of F& B
Supervision, Guest Servicing, Reservation, Sales & Business Development, Client Relationship
Management, Team Management & Operational in hospitality sector. Presently working as Food And
Beverage Manager with Ramee Group Of Hotels Deira (Dubai).
Extensive experience in supervising and rendering quality customer service. Excellent communication
and people management skills that have been honed through managing multi skilled teams.
Strengths
 Expertise in Boarding new clients  Strictly complied in policies & standards.
 Effective Planner with team leading skills  Experience in Hospitality Industry.
AREAS OF EXPERTISE
Restaurant Management Framing result-oriented business generation plans & policies for
attainment of pre-designated profitability / revenue estimates.
Concentrating on targeted segment for ameliorating business turnover
levels, in comparison with competitors. Identifying new viable avenues to
augment business generation. Mapping and conducting viability study
for placing the brand in premium positions. Analysing
market/competitor’s trend & activities, identifying market segment and
selecting target market Looking after sales & operations. Ensuring cost
control, Taking inventory on weekly basis, Business forecasting and
budget planning demonstrate a good knowledge of meeting, planning
and services (buffet & catering). Creative and versatile with a strong
“can do” attitude. Responsibilities include organizing the operational
aspects of the Restaurant & banquets as well as Restaurant & banquets
sales.
Event Management Identifying prospective corporate clients & generating business from
existing clientele. Mapping client’s requirements & providing them best
service / solutions. Ensuring minimum turnaround time for resolving
customer complaints and maintaining high customer satisfaction levels.
Identifying causes for dissatisfaction among customers & taking steps to
overcome the same. Dealing with company’s delegates, Compiling
menus, Briefing the staff for the function, Making proposals for the
functions, Member of Train the trainer program.
Team Management Leading, training & monitoring the performance of team members to
ensure efficiency in operations and individual & group targets .
Conducting meetings for setting up sales objectives and designing or
streamlining processes to ensure smooth functioning of operations.

2. Hem Tiwari
tiwaris40@gmail.com
EXPERIENCE CHRONICLE
Ramee Group of Hotels (Deira; Dubai) since 01st June 2015 till Date
Food and Beverage Manager
• Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation.
• Prepare, assign and delegate responsibility and authority for the operation of the various food and
beverage sub departments.
• Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a
profitable result.
• Participate in the creation and marketing of menu designs to attract a predetermined customer market.
• Implement effective controls of food, beverage and labour costs among all sub departments and monitor
the food and beverage budget to ensure efficient operation and that expenditures stay within budget
limitations, including achieving budgeted revenue and labour expenses.
• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual
outlets; recommend new operating and marketing policies whenever a change in demand, customer
dissatisfaction, or a change in competitive environment requires such changes.
• Insure compliance with all Ramee Hotels policies and procedures that relate to food and beverage, as well
as local, state, and federal laws and regulations
• Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to Ramee
Group Of Hotels policies and procedures.
Xclusive Group of Hotels (Deira; Dubai) since 19th August 2014 till 21st May 2015
Assistant Food And Beverage Manager
Implements general policies in relation to F&B Service established by The Xclusive Hotels and
Apartment ; Deira
Develops operating policies and procedures and directs the work of all department managers/
associates
Plans, develops and approves specific operational policies, programmes, procedures and
methods, along with general policies to ensure it is in line with Corporate Guidelines.
Develops, maintains and administers a sound organisational plan, and initiates improvements as
necessary
To remain up-to-date regarding developments in F&B field as well as attaining required
qualifications (if any)
Manage and supervise the preparation and running of commercial activities by participation in
F&B competitions and promotions
Plan ahead for all required supplies such as food, Beverage, Small operating equipments, capital
expenditure, etc.
Maintain safe working practices and conditions and ensure correct and effective use of all
resources which includes all F&B related tools and equipment.
Coordinate, engage and liaise with customers and regular guests on service related requests and
improvements
Maintain and follow records and reports of:
Food & beverage cost
Payroll and related cost
Heat, Light and Power cost
Repair and Maintenance cost
Whilst monitoring day to day business revenue, cost and profit for adequate justifications against
budgets/ forecasts and month end.
Co-ordination and instructing and oversees the outlet managers with their day to day needs and
tasks
Oversees the care and maintenance of all the restaurants’ physical assets and facilities
Coordinates the marketing programmes with the Sales and Marketing Manager, to promote the

3. Hem Tiwari
tiwaris40@gmail.com
restaurant’s services in food and beverage to potential customers
Ensures the highest standards for food and beverage at all times
To ensure that profit margins are maintained, agreed costs are not exceeded through effective
control systems
To ensure that company and statutory hygiene standards are maintained in all areas
Ramada Gurgaon Central (WHYNDHAM WORLDWIDE) since Nov'12- March 2014
Restaurant & Banquet Manager
Steering diverse responsibilities pertaining to Operations & Restaurant management, managing day to
day task in conjunctions with company's goal & objectives. Menu pricing, Organizing events and
promotions, Compiling menus for private parties & Maintaining inventory on daily basis. Generating
sales & revenue, Customer Support Operations. Accountable for efficient and profitable covering of
transactions in the foreign currencies.
 Key focus is on generating new business to achieve defined targets in terms of customer served,
volumes and revenue with aggressive operation plans.
 Co-ordination with creative, ad agencies, media and trade peoples, Marketing Planning, &
Implementation of strategies. Comfort with building databases, analyses.
 Contributed in the organisation’s business to achieve best in class productivity in order to maximize
the efficacy of the sales.
 Instrumental in identifying potential customers for Party Booking, restaurants regular visit and
renovate into profitable clients. Served as a key person to finalise the deals of various commercial
house, sale booking.
Accomplishments:
 Successfully handled embassies operations, business & other commercial clients.
 Escalated client satisfaction levels through prompt resolution of queries, offering them a solution
instead of just a Service.
The Grand (Hyatt) - New Delhi Apr' 10 - Oct’ 12
Assistant Manager – Food & Beverage (Bar)
 Managing day to day task in conjunctions with company's goal & objectives.
 Menu pricing
 Organizing events and promotions
 Compiling menus for private parties
 Maintaining inventory on daily basis

4. Hem Tiwari
tiwaris40@gmail.com
I.T.C Fortune Select Global Hotel (I.T.C GROUP) - Gurgaon Jul’07 - Mar’ 10
Captain - Banquet
Hotel THE CLARIDGES – New Delhi Jan’06 - Jun’ 07
Senior Steward (Spanish Restaurant)
The Bristol Hotel – Gurgaon Jan’05 - Jan’ 06
Steward (Coffee Shop)
INUSTRIAL & VOCATIONAL TRAINING
 6 months industrial training (F&B Service) in Hotel Le Meridian Ahmadabad.
 3months vocational training (F&B Service) in Hotel CROWN PLAZA SURYA Delhi.
 3months vocational training (F&B Service) in Hotel Sun Beam Chandigarh.
ACADEMICS
 Bachelor degree in Hotel Management & Catering Technology (4thyear) From M.J.P.Rohilkhand
University.
 B.A Part One from M.J.P.Rohilkhand University.
 Diploma (1year) in computer application from I.I.C.E.
 12th From N.O.S in 1999
 10th From C.B.S.E. Board in 1996.
IT PROFICIENCY
 Familiar with Internet Technology.
 Operating system worked on MS.Dos.6.22, XP/Vista/Windows.
 Worked on LAN (Local Area Network), WAN (Wide Area Network), and MAN.
 RDBMS Known: FoxPro 2.6, MS-Access.
 Proficient in MS Office (Word, Excel & PowerPoint), Internet and E-mail application.
PERSONAL DETAILS

5. Hem Tiwari
tiwaris40@gmail.com
 Date of Birth 08/ 06/ 1980
 Fathers Name Shri K. C. Tiwari
 Permanent Address 33 A, Awas Vikas Colony Pilibhit, U.P. India.
 Family Details Married
 Languages English, Hindi, Urdu (Beginner in French)
 Expected Salary Negotiable
 Reference Available upon request