1. CURRICULUM VITAE
KAPIL SINGH THAPA
Facebook Account- kapil singh thapa.
Village & P.O. Rudrapur, Dehradun, Uttrakhand,
Pin 248197 India, Cont 0091-1360-231509.
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
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.
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
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.
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
Handles and reviews escalated/complex Guests issues and briefs senior management as
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
Encourages a risk based approach to all work ensuring that the team is aware of key risk areas.
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
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
Holds regular skip level meetings.
Represents the department and Fidelity in internal and external meetings including regulatory
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.
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
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)