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Shailesh H Fulsunge Head/VP/GM-Corporate Planning/Strategy, Highlife Hospitality
 
Shailesh H Fulsunge's Profile
Shailesh H Fulsunge
Head/VP/GM-Corporate Planning/Strategy, Highlife Hospitality
Highlife Hospitality
confidential
confidential
Mumbai, India
Toostep 
Professional summary
Shailesh H Fulsunge's Experience
Current :

Head/VP/GM-Corporate Planning/Strategy, Highlife Hospitality

Hospitality

Working from 2008

Previous :

Sunil Mantri Realty Ltd.
Mumbai

Worked from 2008 to 2011

Brief summary :

Since Aug08 with Sunil Mantri Realty Ltd., Mumbai as Vice President-Hospitality (Reporting to Chairman) Leading the set up of a project for 200 Keys Serviced Apartments at Mumbai right from scratch, including converting a Residential Building into a 4-star Luxurious Serviced Apartments. Finalising international brand tie-up. Setting up 150 rooms 4 star resort property at Goa - Panjim, being a conversion project from residential to resort, the scope covers all FOH, BOH, HVAC, F and B facilities, Liaison, architectural and services coordination. Working out a green field project at Ludhiana - Punjab on 2 Acre land with 120 Rooms - 3 star property Takeover of a 3 star Hotel at Bangalore which shall be operational in next 6 months 108 Rooms 4 deluxe property at Amritsar city centre 86 Rooms 4 star property at Residency Road - Bangalore

Previous :

Technical Director, Private Limited

Worked from 2007 to 2008

Brief summary :

Dec07 to Aug08 with a Private Limited Company, Mumbai: On board as Technical Director (Engaged in Hospitality Consultancy) Providing technical expertise to the organisation for various Hospitality divisions and Real Estate. Overseeing the set up of hotel projects and planning.

Previous :

General Manager, Manas Resorts Manas Hospitality Pvt. Ltd.

Worked from 2005 to 2007

Brief summary :

Dec05 to Dec07 with Manas Resorts, Manas Hospitality Pvt. Ltd., Igatpuri (Nasik) as General Manager Reporting to the Chairman and Managing Director for the set up of the project from scratch (construction, forecasting, budgeting systems, layouts, interiors, selection and training of all staff). Managing day-to-day resort operations, profits, costs, inter-departmental coordination and MIS reporting in an independent manner. Liaising with the sales team at Mumbai (Head Office) for promotion and sales of services. Working with architects, project consultants, contractors and suppliers and developing floor plans for the resort having 180 suites, 46 high profile suite-room cottages with Jacuzzis and independent shower cabinets and also 5 F and B outlets. Major Highlights Instrumental in setting up the resort from scratch and further developing the project (with vision to be one of the largest resorts in India). Succeeded in curtailing expenses by 28%, rationalising staff by 1:1.5 ratio as per international standards, and cost of the business by 27%. Consequently, achieved an increase in gross operating profit by 23%. Steered the introduction of all MIS systems, SOPs, systems and procedures, staff training programmes, and establishing individual departments with defined authority/ responsibility/ accountability to senior staff members. Initiated regular meetings on weekly basis with the HODs. Defined reporting hierarchies and implemented incentive programme to boost sales and occupancy. Introduced club memberships at Manas Resort targeting the existing data base of investors and corporate and achieved 26% hit rate. Finalised tie ups with niche corporate houses like Gammon India, Sadbhav Engineering, Thyson Kkrup, Astral Glass, Mahindra and Mahindra (Igatpuri plant) Doctors Association of Nasik, Sutherland and Infosys (BPOs) TCS, Development credit bank and many more.

Previous :

Beverage Manager, Galaxy Entertainment Corporation Ltd.
Mumbai

Worked from 2003 to 2005

Brief summary :

Dec03 to Nov05 with Galaxy Entertainment Corporation Ltd., Mumbai Food and Beverage Manager, CEE ZEE Foods Pvt. Ltd. (subsidiary of Galaxy Entertainment Corporation Ltd.), Mumbai (Oct05 to Nov05) Reporting to Directors and independently managing operations of the Sports Bar, Colaba, ensuring profitability and furnishing MIS reports to facilitate review and decision-making by the management. Overseeing F and B operations for Rain, Juhu and Lush Lounge, Lower Parel. Food and Beverage Manager, Galaxy Entertainment Corporation Ltd. (The Bowling Company), Mumbai (Dec03 to Sep05) Reporting to Chief Operating Officer for smooth management of F and B Operations for: Centre 1 (4 F and B outlets): Sports Bar 90 Covers, Brew Bar 82 Covers, Grease Café 46 Covers, and Banquets with 3 outlets. Centre 2 (3 F and B Outlets): The Brew Bar 61 covers, The Grease Café 35 covers, and Banquets with 3 outlets. Unit-3, the Sports Bar at Colaba: Full fledged 102 covers bar. Serving as Unit Head for Unit 3. Major Highlights Holds merit for introducing: Happy Hours, Theme Nights, Live shows and Menu Engineering from time to time foe better sales and worked with mind set of targeted customers. Bar-top dance for the clients who patronized Velocity and Colaba sports bar on Saturday nights and flair bartending with flaming alcohol shots to have wow experience to the guests. Worked out on simplified tender purchases and direct tie-ups with the base suppliers and achieved best of the rates and complimentary add-ons which improved the bottom line. Working on interesting combos and corporate tie-ups fetched fixed and committed revenues for the organisation. Handled Menu Engineering as per the targeted clientele, which was always part of F and B operations (but at specific intervals). Implemented special menu for children at Bowling Company to attract additional birthday parties, introduced friends pitcher for sangria and beers at brew bars at phoenix and sports bar at Colaba which was a great hit amongst the corporate clientele. Credited with the introduction of Thai, Mexican, Italian and Lebanese dishes on various menus as and when required. Implemented self-developed MIS reports at Micro and Macro levels in all F and B Outlets and Front Office, Housekeeping, Purchase, maintenance dept, Security, Accounts and Audit. Systemised the hygiene standards, guest handling techniques, effective rush hour service and express check-inns for groups with excellent time management and with limited staff. Discussed all of the above, gave micro numbers and figures in meetings and targets were set on daily, weekly, monthly and yearly. Achieved high guest satisfaction and best of the comments of the guests comments cards. Gave news channel interviews on sporting events at sports bar during the tenure with Galaxy and Cee Zee foods.

Previous :

Beverage Manager, Resorts Pvt. Ltd.
Pune

Worked from 2003 to 2003

Brief summary :

Jul03 to Dec03 with THE CORINTHIAN (Nyati Hotels and Resorts Pvt. Ltd., managed by Tulip Star Hotels), Pune as Food and Beverage Manager Reporting to the General Manager for smooth management of F and B Operations for the hotel, having: 82 Rooms including 8 Suites. A Multi-cuisine Restaurant with 102 Covers. A Garden Grill Restaurant with 94 Covers. 7 Banquet Outlets capacity, varying from 20 covers to 5000 Covers.

Previous :

Manager, Mickey Masters Management , Andheri ,
Mumbai

Worked from 2003 to 2003

Brief summary :

Feb03 to Jun03 with Mickey Masters Management, Andheri, Mumbai as Manager-Operations (F and B) Overseeing Food and Beverage functions during the set up of Restaurants, Resorts, Hotels and Clubs. Reporting to the Director for smooth completion of projects for the hospitality industry.

Previous :

Blue Moon Pvt. Ltd.
Mumbai

Worked from 2001 to 2003

Brief summary :

Dec01 to Feb03 with VELOCITY-Blue Moon Pvt. Ltd., Tardeo, Mumbai as Manager-Operations Driving operations of the entire club including Banquets, Shootings, Events and Fashion Shows. Maintaining Liquor Books and Stocks, ensuring sufficient inventory to meet customer orders. Reporting to General Manager for smooth running of the entire club. Major Highlights Holds distinction of being part of the opening team of one of the biggest nightclubs of the country. Major initiatives in this direction included: All Interviews of F and B staff. Assisted in developing Menus (Bar and Snacks). Arranging training for bar staff, Monitoring process of coupons and maximizing on their usage by guest to attain better revenues. Introduction of very strict Inventory System. Appointed specialised bar controller to control liquor misuse. Organised shifts of bar waiters and bartenders and midnight buffet on Saturday night was a great hit. Introduced computerised membership card with credit loaded. This forced guests to spend more and was cash-less. Implemented Dress code, and membership card for members lounge compulsory, entry gate was manned with a bouncer at velocity Members lounge, which was a great hit with giving complimentary memberships to page 3 personalities and hiked membership fees by 25% for the regular high end customers.

Previous :

Jr. Assistant Manager, Dolphin Group Of Hotels , Hotel Sitara , Ramoji Film City ,
Hyderabad

Worked from 2000 to 2001

Brief summary :

May00 to Dec01 with Dolphin Group of Hotels, Hotel Sitara, Ramoji Film City, Hyderabad as Jr. Assistant Manager- F and B Reporting to F and B Manager. Supervising operations of all F and B outlets with team of F and B Supervisors and Captains: Banquets: 6 Banquet outlets with capacity ranging from 20 Pax to 400 pax. 70 outdoor locations (gardens and sets) in Film City with capacity up to 10,000 pax. Room Service: Spanning 154 rooms including 6 Theme Suites and 8 Royal Suites. Multi-cuisine Restaurant: Including 98 Covers Capacity with Buffet, Breakfast and Lunch. Mughlai Cuisine Restaurant, Alampana, with seating capacity of 120 Covers. Western Style Restaurant, Guns Smoke, with seating capacity of 133 Covers. Major Highlights Holds merit for introducing: Breakfast set up and Lunch set up trolleys during higher occupancy days. Plate warmer in the coffee shop, and making the buffet layout mare attractive and creative with live counters in the coffee shop. Outdoor check list for banquets, with each theme having its specific checklist which made operations very simple for theme dinners and other ODCs. Work flowcharts. Introduced Dumba (Whole Goat cleaned and cooked and stuffed with Biryani Rice) during Doctors International Conference on the last day get-together. Successfully introduced fried ice cream and Water Bibos, added traditional dishes for all booking and groups patronised from different states of India. Implemented a new service pattern in coffee shop where table allocations with specific runners improvised the service. Introduced RSOT, Captains and F and B Supervisors Dept. indicatives with individual targets for entire F and B department. Improved overall services with all orders being delivered on the table before time and banquet set-ups for theme dinners also being done ahead of time. Ensured NAS staff was ready for service with complete work flow charts. Received positive feedback from regular guests for Live counters with the buffet and a memento for the entire F and B team for making the International Doctors Conference successful in 2000. Previous Assignments

Previous :

Spice Root , Marine Lines ,
Mumbai

Worked from 1996 to 2000

Brief summary :

Jun96 to Apr00 Spice Root, Marine Lines, Mumbai Entrepreneur

Previous :

Hotel Grand ,
Mumbai

Worked from 1992 to 1996

Brief summary :

Sep92 to Apr96 Hotel Grand, Mumbai Captain

Previous :

Hotel Taj Bengal ,
Kolkata

Worked from 1991 to 1992

Brief summary :

May91 to Aug92 Hotel Taj Bengal, Kolkata Steward

Previous :

Hotel President, ,
Mumbai

Worked from 1989 to 1991

Brief summary :

Jun89 to Apr91 Hotel President, Mumbai Apprentice Steward

Previous :

Mumbai Trainee, Hotel Taj Mahal Steward MHCIMA:
Mumbai

Worked from 1988 to 1989

Brief summary :

Apr88 to May89 Hotel Taj Mahal, Mumbai Trainee Steward MHCIMA: Member of the Hotel Catering and Institutional Management Association, United Kingdom. FHRAI: Member of Federation of Hotel and Restaurant Association of India. H and RA (WI): Member of Hotel and Restaurant Association (Western India) CHA : Certified Hotel Administrator - American Hotel and Lodging (Pursuing)

 
 
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5063 members, 48 jobs, 92 articles, 34 questions, 52 debates, 31 idea contests.
 
 
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