Food & wine
Pushkar Chitnis
Food & Beverage Operations Manager, Four Seasons Marunouchi, Tokyo, Japan
Taito City
Overview
19
19
years of professional experience
1
1
Language
Work History
Food & Beverage Operations Manager
Four Seasons
04.2025 - 06.2026
- Developed budgets, forecasting sales, controlling costs, achieving profitability & KPI targets.
- Created detailed reports on weekly, monthly, annual profit & loss reports.
- Leveraged social media platforms along with PR & marketing to increase visibility among target customers.
- Conducted monthly meetings to analysis performance with OTA platform partners for guidance, corrective actions & generating higher cover capture.
- Collaborated with culinary teams to create innovative menus aligned with seasonal trends & customer preferences.
- Implemented beverage incentive program as a strategy to enhance beverage revenue.
- Managed beverage lists & costs, implemented seasonal specialty beverage menus, maintained a diverse & varied selection of local boutique as well as international beverages.
- Established outlets pricing policy.
- Established operations for CORE department.
- Redesigned breakfast buffet setup to further elevate breakfast reviews.
- Implemented new in room dining amenities.
- Implemented cost control measures, optimizing inventory management & minimizing waste.
- Developed training programs for staff, fostering a culture of excellence in service standards.
- Coordinated employee manning, schedules & payroll.
- Cultivated a positive work environment that supported employee retention alongside professional development initiatives.
Outlets Manager
Four Seasons
10.2019 - 03.2025
- Developed & implemented operational strategies to enhance efficiency & productivity.
- Analyzed financial reports to identify trends & drive revenue growth initiatives.
- Lead daily operations to ensure exceptional guest experiences and service standards.
- Managed staff scheduling & training programs to optimize team performance and engagement.
- Managed staff recruitment, training, and performance evaluations to build a skilled team.
- Conducted regular staff meetings to communicate updates, expectations & best practices.
- Conducted regular performance reviews, identifying areas of improvement & providing actionable feedback to employees.
- Supported professional development of team members & managers at all levels to place knowledgeable candidates in appropriate roles.
- Resolved guest concerns promptly, maintaining high levels of satisfaction and loyalty.
- Collaborated with sales, marketing & management teams to develop solutions & accomplish shared objectives.
Bar Manager
Four Seasons
06.2019 - 09.2019
- Hotel beverage manager.
- Re – organized & redesigned beverage lists.
- Introduced new wines by glass program, enhanced spirits & beverages in mini bar & residence cellars.
- Introduced new cocktail list & beverage amenities.
- Implemented unique “Bocktail” program in the villa.
- Implemented local spirit factory tours.
- Introduced new line of wine glassware & decanters.
- Introduced cocktail master classes for the guests.
- Revamped Vietnamese coffee activity.
- Implemented cost-saving initiatives through supplier negotiations & menu adjustments.
- Cultivated relationships with local vendors, securing high-quality ingredients at competitive prices.
- Oversaw daily bar operations, ensuring compliance with regulations.
- Monitored staffing & labor cost by implementing “on – track” software, conducting weekly labor review with finance.
- Developed training programs for staff, enhancing service quality & operational efficiency.
- Analyzed customer feedback to refine beverage offerings & enhance guest satisfaction.
- Continuously improved bar operations by staying current on industry trends & incorporating relevant best practices into daily routines.
- Analyzed sales data to identify trends, optimize menu offerings & maximize profitability.
- Attracted new clientele via strategic partnerships with local businesses or organizations in the community for cross-promotional initiatives.
- Collaborated with chefs and kitchen staff to develop unique food pairings, wine dinners, tapas nights that enhanced the overall guest experience.
- Reduced waste levels by closely monitoring stock levels, implementing proper rotation practices, dead stock list & establishing par levels.
Department Head
Four Seasons
10.2016 - 05.2019
- Collaborated with DoFB on strategic planning & resource allocation.
- Developed beverage purchasing plan, aligning inventory needs with budget & forecasting demand.
- Enhanced guest experience by implementing innovative service delivery methods.
- Led cross-functional teams to enhance operational efficiency & guest satisfaction.
- Fostered a culture of excellence through apprenticeship programs.
- Implemented staff training programs that enhanced skills & increased overall productivity within the department.
- Led regular meetings with team leaders & front-line staff to convey important operational information.
- Beverage in – charge for the property, private island & yacht.
- Supported Regional Vice President in conducting his wine trainings.
F&B Manager
Four Seasons
04.2015 - 09.2016
- Trained & mentored staff on service excellence through a comprehensive program, to produce highly efficient & confident teams in executing specialized island operation.
- Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes & preferences.
- Oversaw all aspects of event planning, including menu creation, staffing, setup & teardown for successful execution.
- Conducted hands-on training for equipment, demonstrating proper technique & safety protocols.
- Selected beverages based on guest requests, theme events & upselling opportunities.
Assistant Department Head
Four Seasons
04.2015 - 09.2016
- Developed schedules in line with forecasted covers & manning budgets.
- Established clear expectations for team performance, fostering an environment of accountability & high standards.
- Mentored junior staff, providing guidance on best practices & promoting a culture of excellence in service delivery.
- Collaborated with upper management to align departmental goals.
- Effectively allocated tasks during high-traffic times to keep operations running smoothly & employees focused.
F&B Supervisor
Four Seasons
01.2013 - 03.2015
- Trained and mentored staff on service standards and operational procedures to enhance team performance.
- Developed positive relationships with guests, addressing concerns promptly & professionally to enhance overall experience.
- Managed daily financial transactions, accurately recording sales data at shift end.
- Developed wine list aligned with trends, improved credibility when I was in the training process.
- Selected wine, beer & alcohol products under the mentorship of reporting manager.
- Evaluated vendor proposals to secure competitive pricing on high-quality products while maintaining positive supplier relationships.
- Maintained highest standards for beverage quality & service.
- Four Seasons Explorer, (Yacht), Maldives, F&B in – charge
- Bar training & Bartender on cross exposure, Four Seasons Jimbaran, Sundara Bar, Bali, Indonesia.
F&B Captain
Four Seasons
07.2011 - 12.2012
F&B Server
Four Seasons
12.2009 - 06.2011
- Delivered exceptional dining experiences through attentive service & tailored menu recommendations.
- Collaborated with kitchen staff to ensure timely & accurate order fulfillment.
- Provided in-villa dining services.
- In room arrival & daily amenity setups.
- Specialty off - site dinner events, setup & service.
- Daily tasks in all-day dining operations at Café Landaa, specializing in Asian cuisine
Steward
Four Seasons
06.2009 - 11.2009
- Maintained cleanliness & sanitation of kitchen & staff dining areas, ensuring compliance with health standards.
- Collaborated with culinary team to maintain organized dishware & utensil storage, improving workflow efficiency.
- Supported banquet events by efficiently preparing tables for kitchen buffets, chaffing dishes & arranging charcoal - fuel.
- Scraped, washed & efficiently restacked dishware & utensils, to prepare kitchen prior to service.
- Accepted opportunities to learn new skills, improve performance & cross-train for other positions.
Bartender & bar support
The Park, Boutique Hotel
04.2008 - 06.2008
Intern
ITC Grand Maratha Hotel
04.2007 - 10.2007
Education
Bachelor of Science - Hotel & Hospitality Administration
Institute of Hotel Management & Catering Technology
Trivandrum, Kerala, India01-2009
Skills
- Operational management
- Financial analysis
- Conceptualization and execution
- Menu planning and pricing strategy
- Event planning
- Guest Experience
- Process enhancement techniques
- Training programs
- Compliance management
Accomplishments
- Prepare food & beverage divisional annual budgets & capital expenditures, manage revenue forecast, establish cost controls measure to achieve & exceed financial targets.
- Analyze financial reports, prepare monthly P&L summary comments for the division, prepare reports for internal as well as for APAC corporate office.
- Analyze market trends to identify opportunities for revenue growth & cost savings.
- Control labor, inventory & operating expenses efficiently, focusing on creative revenue generation solutions to maximize profits.
- Negotiate; build contracts & lease agreements with vendors, suppliers, partners & entertainers.
- Prepare, monitor & analyze menu engineering, implement changes, monitor daily & monthly reports & seasonal specialties.
- F&B property lead for LQA, Forbes & Coyle.
- Property lead for OC & C, Symphony, Avero, Open Table, Shopping Cart, Bevolution, Jerry & other programs.
- Employee of the Year, 2014
- Employee of the Month, March 2014
- STEPS certified, October 2013
- EFR Certified
- Four Seasons Butler Certification, August 2012.
- CINEC, Maritime, STCW, Colombo, Sri Lanka, June 2011.
- Designated Departmental Trainer, May 2011.
- “Wines of the World” Certification, April 2010 - “Teas of the World”
- FSA (Food Safety Asia) Level 2, FSA Level 2 & HACCP level 3 certified.
Affiliations
Bachelor of Science in Hotel & Hospitality Administration,
* Institute of Hotel Management & Catering Technology, Trivandrum, Kerala, India. Graduated in 2009
Interests
Automobile enthusiast
Timeline
Food & Beverage Operations Manager
Four Seasons
04.2025 - 06.2026
Outlets Manager
Four Seasons
10.2019 - 03.2025
Bar Manager
Four Seasons
06.2019 - 09.2019
Department Head
Four Seasons
10.2016 - 05.2019
F&B Manager
Four Seasons
04.2015 - 09.2016
Assistant Department Head
Four Seasons
04.2015 - 09.2016
F&B Supervisor
Four Seasons
01.2013 - 03.2015
F&B Captain
Four Seasons
07.2011 - 12.2012
F&B Server
Four Seasons
12.2009 - 06.2011
Steward
Four Seasons
06.2009 - 11.2009
Bartender & bar support
The Park, Boutique Hotel
04.2008 - 06.2008
Intern
ITC Grand Maratha Hotel
04.2007 - 10.2007
Bachelor of Science - Hotel & Hospitality Administration
Institute of Hotel Management & Catering Technology