Successful professional qualified by eleven years of visible achievements in the food service/hospitality industry. And Offering a tradition of performance excellence reversing distressed operations, enhancing visibility in market place and generating high-level profits.Educational Qualification :
Completed higher secondary school from St.Joseph Higher Secondary School and College Trichy(1994-1995)
3 Year Diploma in Hotel Management and Catering Technology at ‘Sree Balaji Institute of Hotel Management and Catering Technology’ Trichy.(1997-2000)Technical Qualification :
Bar and Beverage Management in ‘American Hotel and Motel Association’s’.Beast Performance :
Have been awarded “THE GOLD MEDAL” for first mark achieved during 1997-2000.Professional Qualification :Completed computer application course in following :Operating system : Ms-windows 2000 / XP/XP 2003Applications : Ms-word, Ms-excel & Internet-E MailAdditional Qualification : English Typing AT 30 W.P.MLanguages Known : English, Hindi & TamilKnowledge of : kanada, Telugu, Malayalam.Training Experience :
Vocation Training at ‘Hotel Viceroy’ Hyderabad (Dec-97 to Jan-98)
Industrial Exposure Training at ‘Hotel Welcome Group, Chola Sheraton’ Chennai (June-98 to Oct-98)Work Experience :
Have been worked as a Steward (Bar) in Hotel ‘The Central Park’ at Bangalore.
Have been worked as a Steward in Hotel ‘St Mark’s Hotel’ at Bangalore.
Have been worked as a Captain in Hotel ‘Midtown Pritam’ at Mumbai.
Have been joined as an Outlet Manager in ‘Mardi Gras Restaurants P. Sponsored links :
Ltd. (FOOD FACTOY)’ Mumbai “Italian Fast Foods Chain of Restaurants”. From 25th Nov-2004
Have been promoted as an Area Manager.
Have been promoted as an Area Operation Manager.
Have been promoted as a Store Opening Manager.
Have been promoted as an Manager-Operations from Mar-2010 and working till to date,Job Knowledge :
Setting up pre-opening budgets.
Co-operation with the architecture for planning layout.
Setting up standard operating procedure and all operating system.
Setting up contract and suppliers.
Responsible for multiple projects.
Designing menu and standard recipe with team members.
Handling multiple areas like Service as well as kitchen.Job Responsibility :
As Operation Manager, turned around management of multi-unit restaurant operations (lowering employee turnover by 50% and increasing sales by 25%), producing the all within six months of initial take-over of operations.
Managing daily Operations of all Outlets
Focused to achieve, budget, sales target at the respective projects.
Responsible & accountable for Department or Unit Operations, this includes F & B services
Menu planning, food costing, estimated food and beverage costs, and purchased inventories.
Strong practical knowledge of Service, F&B Operation, Inventory & Store Management
Ensure long-term profits by effectively handling operation and controlling costs.
Extensive operations experience includes hiring, employee reviews and discipline and workplace ethics at multi-unit levels
Accountable for budgeting, cost control, payroll, general accounting and profit and lossAbout myself :
Willingness to learn
Playing Cricket, Travel, Play music, Go out dinning with family/friends
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