Gouri Padam

A smart working professional, loves to challange self untill goal is achieved with perfection.

Event Manager – Jan 2019-March 2020 Movenpick Grand Al Bustan, Dubai, U.A.E.
Excellent work ethics
Great attention to detail
Fluent in Hindi, Bengali, Nepali & English
  • Managed groups and events for property with 279 rooms and a convention centre with 11 meeting rooms and a ballroom of 1500 people capacity.
• Maximized revenue of convention center by turnover of 11 meeting rooms and a ballroom with capacity of 1500 people.
• Handled and managed all incoming leads from Government, corporate, conventions, social, wedding, groups and outdoor catering from initial communication till successful execution with outstanding guest satisfaction to financial profitability.
• Specialized in handling Indian Market.
• Built client base through sales calls prospecting, referrals, networking and servicing
existing accounts.
• Negotiated effectively with clients and vendors with terms and pricing to outline details
and specifics of the events and room blocks for groups to fulfil budget requirements and
reduce cost.
• Budget and forecast prepared and conducted revenue meeting.
• Worked effectively together with chef and culinary team to customize menu and
maximize revenue.
• Conduct pre-con meeting with concerned departments to review the details and VIP
protocols of the event for executing an flawless and successful event.
• Encourage and develop team members by providing professional and emotional
guidance.
• Monitoring and evaluating during events, addressing issues if any and resolving with
quick solution.
• Creating and implementing strategies to achieve targets in terms of revenue, guest
satisfaction and team performance.

Event Sales Manager – Dec 2017-Jan 2019 Barcelo Group Of Hotels. Sharjah. U.A.E.
• Managing a 217 rooms beach resort with 4 F&B outlets and Outdoor catering upto 3000 people.
• Handling 4 meeting room and 1 Ballroom of a capacity of 500 people.
• Managed corporate and long stay room bookings
• Conduct sales calls to develop new business.
• Approach Sharjah Govt. organizations and Expo center Manager to negotiate groups and
catering rates.
• Approach Universities and hospitals for Outdoor catering requirements.
• Develop Event Sales & Marketing plans.
• Maintain relationship with existing clients.
• Send rates to all groups and event inquiries.
• Planning and execution of Outdoor catering.
• Outdoor Catering costing based on menu costing and event planning.
• Prepare forecast and budget.
• Prepare strategy and implement to achieve the budget.
• Organizing theme nights in Beach restaurant.
• Preparing revenue reports for GM.
Event Sales Manager – Feb 2015-Nov 2017 Marriott International. Dubai. U.A.E.
• Manage Top key accounts Standard Chartered Bank, British Council, Atkins, ADCB Bank, National Bank of Fujairah, Redington Gulf, Daewoo, YK Almoayyed, Knowledge Hut Trainings, Power Up Trainings, Agivetta Trainings, APNA Ltd & many DMC’s for Group Lunch & Dinners.
• Successfully organized New Year Ballroom Gala Dinner achieving revenue of 50k from 150 covers for 4 consecutive years.
• Manage events and ensure deadlines and budgets are adhered to.
• Establish & Maintain relationship with corporate clients to derive repeat business.
• Conduct site inspections of rooms & event space (Meeting rooms, F&B Outlets & Outdoor
venue)
Setting, communicating and maintaining timelines and priorities on every project.
Negotiating effectively to materialize maximum events.
• Generate maximum revenue by maximizing the type and number of events.
• Responding to all Event enquiries in order to plan and execute efficiently.
• Respond to all Groups and events query and materialize them successfully.
• Create Groups & Events blocks in OPERA.
• Generate Group Information sheet and Banquet Event orders and amenity forms as
required.
• Customize menu as per group requirement and take decision of the quote.
• Organize any special entertainment requirements from outside vendors.
• Organize Exhibition venue requirements.
• Execute all the events from start to finish with clients satisfaction.
• Train and educate staff on proper event procedures.
• Manage staff responsible for event coordination activities.
 
Banquet Sales Specialist – May 2013-Feb 2015 Four Points By Sheraton. Dubai. U.A.E.
• Responding to all Event enquiries in order to maximize revenue and efficiently utilize banquet space.
• Make blocks in OPERA.
• Generate Banquet Event orders and amenity forms as required.
• Negotiate effectively to materialize maximum events.
• Customize menu as per guest requirement and take decision of the quote.
• Entertain and maintain good relation with all the corporate clients to derive regular
business.
• Manage staffing for the events and allocate job responsibilities.
• Execute all the events from start to finish with clients satisfaction.
Restaurant Manager - Feb 2009-Aug 2010 Arabian Courtyard Hotel & Spa. U.A.E.
• Managing a 180 covers fine dining restaurant with group events.
• Maintain costs within budgeted guidelines and generate targeted profitability.
• Review all daily operations to determine appropriate staffing.
• Maintaining a strong client relationship and ensuring deliver of the services up to their
satisfaction.
• Organizing and implementing training plans for the development of all the staff and direct
reports.
• Maintain and implement all the necessary policies of food and health hygiene.
• Organizing and planning different food and beverage promotions to create awareness of the
property and generate revenue.
• Costing and planning menus for group events.
• Maintaining a strong relation between the operation and kitchen staff to ensure smooth
operation and teamwork.
Restaurant Manager - Aug 2008-April 2009 d’Yoga Contemporary Indian Restaurant, UK.
• Managing a 250 covers restaurant with group banqueting lunch & dinners.
• Worked on Maitre’d and designed the POS system as per the requirement.
• Worked on restaurant diary and made the best use of it by making the reservation system
more revenue generating.
• Review all daily operations to determine appropriate staffing.
• Maintaining a strong client relationship and ensuring delivery of the services up to their
satisfaction.
• Maintaining a strong relation between the operation and kitchen staff to ensure smooth
operation and teamwork.
• Organizing and implementing training plans for the development of all the staff and direct
reports.
• Maintain and implement all the necessary policies of food and health hygiene.
• Organizing and planning different food and beverage.
• Promotions to create awareness of the property and generate revenue.
• Planning menus for group events and promotions.
• Control the cost and generate revenue.
  
Wedding & Events Planner – Jan 2008-August 2008 Four Points By Sheraton. Dubai. U.A.E.
• Manage and co-ordinate with sales and banquet team to create positive and professional relation with clients.
• Responding to all Group and Event enquiries in order to maximize revenue and utilization of banquet space.
• Generate Banquet Event orders and amenity forms as required.
• Attend all the daily briefings and meetings and timely keep informed of all the events.
• Empowered to make decisions in quoting for all banquet events.
• Menu planning for all the banquet events as per the requirement.
• Upsell the banquet product and facilities to generate the maximum revenue.
Restaurant Manager – Jan 2006-Jan 2008 Four Points By Sheraton. Dubai. U.A.E.
• Managing a 100 covers fine dining restaurant.
• Implement operational procedures, standards and HR strategies to ensure exemplary
customer service and product of the very highest quality within the guidelines laid down by
the company.
• Drive strategic business direction, growth of client-base and revenues.
• Maintain costs within budgeted guidelines and generate targeted profitability.
• Review all daily operations to determine appropriate staffing.
• Maintaining a strong client relationship and ensuring deliver of the services up to their
satisfaction.
• Organizing and implementing training plans for the development of all the staff and direct
reports.
• Maintain and implement all the necessary policies of food and health hygiene.
• Organizing and planning different food and beverage promotions to create awareness of the
property and generate revenue.
• Costing and planning menus for group events.
• Maintaining a strong relation between the operation and kitchen staff to ensure smooth
operation and teamwork.
Assistant Restaurant Manager – Feb 2003-Dec 2005 Four Points By Sheraton. Dubai. U.A.E.
• In charge of the daily Restaurant Operations.
• Supervising all day to day operations and services within the restaurant.
• Ensuring service of a quality food and beverage product to the guests.
• Managing staff and maintaining a positive teamwork.
• Allocating task to the team to ensure all duties are carried out thoroughly and on time.
• Conducting daily briefings and meetings.
• Preparing duty roster and timesheets.
• Training and coaching the staff and ensuring the product knowledge and policies are filtered
down to all the associates.
• Answering guest requests and resolving any guest complaint.
• Up selling and identifying additional revenue opportunities to meet the monthly budget.
  
Hostess – June 2001- Feb 2003
Four Points By Sheraton. Dubai. U.A.E.
• Managing guest relation, ensuring prompt, efficient and courteous reception of guests.
• Project a pleasant and positive professional image to entire guests at all time.
• Telemarketing the product on daily basis and creating awareness.
• Increase guest portfolio and database and maintain them.
• Maintaining strong communication with the Restaurant Manager to ensure all daily events, functions and reservations are managed properly to run the operation smoothly and maintain guest satisfaction.
• Ensure guest’s immediate requirements are catered for.
• Creating opportunities to up sell the product to guest and help increasing revenue.

BA from Delhi University,

Diploma in Hospitality and Travel & Tourism