I look at problems objectively. I like to work with numbers. I try to understand the problem fully while listening actively about it before starting to work creatively on the problem.

Doing Master of Science in Business Analytics. Current grade is 4.0 till 3rd week of November. I am in first semester.

california state polytechnic university

Hospitality was an elective during this program.

Johnson & Wales University

Completed B.Sc in hospitality and hotel administration from a prestigious college in India

Institute of Hotel Management

Insights generation and presentation for internal stakeholders.
Discuss findings with other personnel to evaluate validity of the research findings.
Responsible for finding new vulnerability databases and enlisting their characteristics.
Research new tools that can predict exploitability along with their benefits and shortcomings.
Plan and execute secondary research on parallel products focusing on Vulnerability Management and Attack Surface Management.

Market Research Analyst

Responsible for managing sales for a set of venues in Gurgaon.
Formulated and presented innovative strategies to management, trainers and leadership team to build foundation for successful sales plans. My Sales pitch was recognized in All India Townhall meeting for the best pitch.
Handled all customer relations issues pleasantly, enabling quick resolution and client satisfaction.
Responsible for collections after closures of business at assigned venues typical branded hotels like Hyatt, Radisson, Golden Tulip Suites.
Held weekly meetings with Deputy City Head to identify techniques to overcome sales obstacles.
Trained new managers and provided their feedback upon completion of their training.

Senior Sales Manager

Maintained accurate notes of changes and requests for each event and ascertained allocation.
Negotiated price and service with customers and vendors to decrease expenses and increase profit.  
Achieved maximum overall sale of INR 1 Crore for the month of November 2019 at Golden Tulip Suites.
Achieved maximum number of bookings in December 2019 with sales figure of INR 6 million at Golden Tulip Suites, Gurugram. It was the maximum sales for December in Delhi/NCR.
Trained new managers on protocols and customer service standards.
Built loyal account base and long-term business relationships with branded hotels like Hyatt, Radisson, The Park, and Golden Tulip Suites.
Interacted well with Cluster heads, Deputy City Heads, City heads, training manager, hotels' executive team and customers to build connections and nurture relationships.

Venue Manager

Supervised banquet setup staff to ensure consistency in performance standards.
Ensured that the hotel’s standards are met, and advance preparation for service is adequate
to allow efficient service to the guest once the function begins.
Led a team of 20+ team members while overseeing operations in the absence of Banquet Manager.
Inspect the set-up of meeting and banquet functions, checking them against the Banquet Event Order.
Act as a liaison between Catering Director and the in-house event contact.
Requisition of liquor for all banquet bars and maintain proper control over banquet
beverage service.
Held pre-function meetings, and checked staffing and menus, prior to event.
Supervised service of banquet ballroom(s).
Prepared banquet checks and obtain signatures from guest contacts.
Supervised the breakdown and cleanup of all functions assigned.
Assist Banquet Manager/Supervisor/F&B Manager with the hiring and training of banquet staff.

Banquet Supervisor

Supervised set up of banquet food stations and coordinated service to multiple dining areas.
Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
Managed food resources memorized orders and coordinated service in Award Winning Thai restaurant, Neung Roi (52 Covers).
Trained incoming staff and interns on restaurant's practices, banquet practices, culture and procedures to maximize job satisfaction and productivity.
Displayed enthusiasm and promoted high-quality service with a personal touch to customers, successfully increasing referrals and walk-in business.
Utilized stock efficiently using First-In-First-Out method.
Ordered general items, non-alcoholic beverages, and alcohol as per the Banquet Event Orders to order stock at par.
Led a team of 10 employees while managing banquet operations.

Food & Beverage Executive

Kept register accurate through correct billing, payment processing and cash management practices while working in Room Service and Banquets.
Created orders, documented special requests, and followed up with kitchen personnel to foster top-quality service and minimize complaints.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.
Reduced cost of stock by 15% in room service using data analysis.

Aditya Chawla

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