Rajaram Nagoo

No. A*, Lorang Ria Indah **,

Taman Ria Indah,

***** ****** ******,

Kedah, Malaysia.

Phone: +861**********

E-mail: acvry9@r.postjobfree.com

acvry9@r.postjobfree.com

PERSONAL INFORMATION

DATE OF BIRTH : 14th January 1971

MARITAL STATUS : Married with three Kids

RACE : Indian

RELIGION : Hindu

HEIGHT : 172 cm

WEIGHT : 83kg

SALARY : Negotiable

Nationality : Malaysian, Singapore Permanent Resident LANGUAGE PROFIENCY

Written & Spoken : English and Bahasa Malaysia

Spoken Only : Tamil, Hokkien, Mandarin and Bahasa Indonesia PROFESSIONAL EXPERIENCE

Summary

I have worked in the hospitality industry since the year 1988. From then on, I have walked the talk with company core values, bringing success to myself as well as everyone in the organizations that I have worked at.

I started off in the Food & Beverage department, and then I was in stints in the Rooms Division and Sales & Marketing, giving strong results driven by leadership qualifications in pre-opening and operating hotels.

My biggest goal is to discover, learn and gain extensive experience for my career aspirations, as well as my personal life. It is truly a great joy to see subordinates grow and achieve their dreams in the employment market and through the years, I have been a part of many of my team members as they climb up the career ladder successfully. In life, inspirational quotes really give a strong motivational push, and I believe in the words of “Good is the enemy of Great”. To be a great leader, one has to inspire others to have confidence in themselves. I could not have been successful without the right people in the right jobs. Specialization: Food and Beverage Operation and Management, Sales and Marketing Strategies, Revenue Maximization, Cost and Control Management, Hotel Operations, Pre- opening.

My private email: acvry9@r.postjobfree.com

AWARDS & RECOGNITIONS

“Best Employee” from the Rotary Club of Changi, Singapore for the year 1994/1995 Certificate of Recognition for “Outstanding Performance” awarded by Rosette Restaurant at SHATEC in 1995

“Certificate of Commendation’’ awarded by Copthorne Orchid Hotel,

“Letter of Commendation” By Carlton Hotel Singapore “For the quick response on prevented 3 foreign suspects from creating mischief in the hotel”

“Best people development” By Intercontinental Hotel Group Asia Pacific 2003

“Best implementation of Intercontinental Hotel Group Core Values” by Intercontinental hotel groups Asia pacific 2004

“Best Marketing Innovation” Asia pacific 2004 by Intercontinental Hotel group

“Best people leadership” Asia Pacific 2004 By Intercontinental Hotel Group

“Antara excellent” by Holiday villa Hotel & Resort Malaysia International 2005

“Antara Excellent” by Holiday Villa, Hotel & Resort Malaysia International 2006

“Best Hotel Lobby Decoration” By Malaysia Tourism promotion Board (Ministry of Tourism) 2006

“Best Opening Hotel” By Intercontinental Hotel Greater Group China 2010 OTHER CREDITS & PARTICIPATIONS

Special Projects at the Copthorne Orchid, Singapore: Establish a new Chinese concept Lounge that has “singing staff” with total seating 180 seats. Establish new beer garden by the poolside with total seating 120 seats.

Carlton Hotel Singapore: Responsibilities includes active participation in the upgrading programme of Coffeehouse, Ballroom, Function room, Chinese Restaurant and Poolside Bar plus Wine bar.

Summit Park View Yangon, Myanmar. Preparation of special breakfast during the visit of then Deputy Prime Minister of Singapore Mr. Lee to Yangon. Joint food promotion with Singapore Silk Air in Kerala (India) and Bangladesh on behalf of Carlton Hotel Singapore promoting Singapore Cuisine Holiday Villa Hotel & Suite Alor Star: Establish a new outlet SPA 2007 Upgrading projects include renovation of coffeehouse, ballroom, function room, Chinese restaurant, lobby bar, poolside bar and guestroom

Ministry of the Environment of Singapore

1994: Attended the “Food Hygiene “Course.

Singapore Tourist Promotion Board & National Productivity Board of Singapore 1996: Attended “Singapore Super Host” course

2000: Attended the “Organizational Effectiveness & Leadership Skill Training” 2001: Attended the “Negotiating & Overcoming Objections Workshop” Has been recognized for the successful completion of the course 2001: Attended the “Performance Appraisal Workshop” Been awarded for Certificate of Completion

2002: Attended Seminar on Japanese Tourism “Delivery of Quality services” Awarded Certificate of Attendance by the ASEAN Promotion Centre on Trade, Investment and Tourism, Tokyo, Japan.

2001: Having Satisfied The Examiner Is Hereby Awarded The Higher Certificate In Wines And Spirits.

The Wine & Spirit Education Trust Limited, London. 2002: Certified Food & Beverage Executive by American Hotel and Motel Association. 2002: Attended “Superb Listening and Oral Communication” Been awarded for successfully completing the prescribed module of the National Critical Enabling skill training Programmed.

2005: Attended “Business Development Workshop” by Holiday Villa International 2006: Attended “Thinking Out Of the Box” Program by Holiday Villa Hotels and & Resorts 2007: Attended “Back to Basics Leadership” Program by Holiday Villa Hotels and & Resorts

WORK EXPERIENCE

09/2015 – Present

General Manager Holiday Inn Haikou

Re-joins IHG group as pre-opening General Manager for Holiday Inn brand, plan, prepare and led the team through the pre-opening and post opening of a Holiday Inn Haikou Hainan with 200 rooms and 3 restaurants and bars including 22 private dining rooms. Banquet and conference space with 2 ballrooms seating up to 500 persons each. Identify and hired a highly skilled and motivated crew to be trained to deliver services that positioned the hotel as a leading IHG Holiday Inn Hotel within a competitive environment. Establish and manage a pre-opening budget.

Hotel successfully opened on the 28th April 2016

ACHIEVEMENTS:

After opening less than one month, Holiday Inn Haikou West Coast received three awards issued by 2016 Beautiful China Gold Olive Award by Beautiful China Hotel Leaders’ Summit Committee.

Beautiful China Gold Olive Award---Best Green Business & Travel Hotel 2016

Beautiful China Gold Olive Award---Best New opening Hotel 2016

Beautiful China Gold Olive Award--Top 10 Outstanding GM of China Hotel 2016 The awards are conferred by hotel senior experts, such as :Dai Bin, Dean of China Tourism academy, Li Jinhan, Dean of Chinese university of Hong Kong Hotel and Tourism Management College, James lu, Director general of Hong Kong Hotel Industry Association .

China Hotel Fashion, Awards issued by China Hotel Fashion,

Best New Opening Hotel 2016

Best General Manager 2016

06/2013 – 08/2015

General Manager at Grand Alora Hotel, Alor Setar (with pre-opening responsibilities) Appointments as GM of the new Grand Alora Hotel Alor Star Kedah with 235 guest room and convention facilities (1500 Person). I am entrusted with pre-opening activities that includes setting up and assembling a management team to plan and put in place policies and procedures for all operating departments and to prepare for the hotel’s opening. The hotel achieved in its first year of operation a GOP at 43% with no cash call needed from the owner’s. Revenue for the year is a record at RM$ 28 million for a hotel in Alor Star. ACHIEVEMENTS:

-The hotel successfully launched in February 2014. The business has been growing month on month and we achieved operating profit from the first month of opening and continue to meet and beat our targets set.

- Hotel successfully obtain 5 star status by Ministry of Tourism Malaysia

- From 2nd Month onwards, hotel on GOP (46%)

- Obtained “Halal certificate from “JAKIM”

- Obtained Fire and Safety Certification from Fire Bureau 06/2012 – 05/2013

General Manager at Penang Swimming Club

The Oldest Private Club in Penang since 1903 with extensive F & B outlets and recreation facilities. My scope of responsibilities includes meeting the standards and results set by the committee in all facets of the club’s operations. These include housekeeping, guest services, catering, finance, banquets and marketing. Oversee the quality process to ensure member satisfaction by consistent delivery of both product quality and service in accordance with club's goals. Ensure that the club is kept to the best of standards by instituting preventive maintenance programmed. Maintain close and respectful relations with all members to achieve continuous support and patronage of all F & B and other facilities while keeping good sanitation standards, food quality, health code requirements in the club. ACHIEVEMENTS:

- Created and maintained a members-driven club with a members-keeping vision that inspired the club associates to perform at their maximum level. 05/2010 – 05/2012

Executive Assistant Manager of Meritus Pelangi Langkawi - Meritus Hotel and Resort Group

Using performance data like Effectiveness, Strategic Planning, and Execution to drive program improvement. Identify operational opportunities, set operational goals and establish operating standards, along with delivering value to guests. Effectively identify target audiences. Drives the execution of marketing and promotion plans and measure the success therein. Hold accountability for driving overall profitability, standards, and operations. ACHIEVEMENTS:

- Through cost and revenue management programs implemented across the resort, desired results have been consistently produced as required by the company.

- Within less than a year joint Meritus Pelangi Resorts, the resort registered the highest customer satisfaction ratings and the highest GOP. 06/08-05/10:

Food & Beverage Director in the Pre-Opening Team of Crowne Plaza, Lijiang China - Intercontinental Hotels and Resorts Group

Administer all aspects of Food and Beverage operations and is a member of the pre-opening team responsible for laying the foundation of the brand new hotel. Perform human resources functions to ensure staffs are selected, trained, counselled. Execute all SOP, P&P, and prepare FF&E. Implement marketing plans and critical paths for F&B division. ACHIEVEMENTS:

- Awarded the “Best Opening Hotel” By Intercontinental Hotel Group China 2010, with 331 rooms, 5 restaurants, ballrooms and full facilities. 06/07-06/08:

Executive Assistant Manager (Food & Beverage) at Orchard Hotel Singapore - Millennium & Copthorne International

To be in-charge of Food and Beverage operations that includes all F & B outlets, extensive banquet, convention facilities and kitchen operations. Assist in the development and implementation of the Strategic Operating Plan, Marketing Plan, Budget and Goals programme to ensure continued profitability of the outlets as well as guest satisfaction. 01/05 –06/07:

General Manager of Holiday Villa Hotel and Suite Alor Setar - Antara Holiday Villa, International Hotels and Resorts Group

Develop and monitor the performance of financial and operational plans which support the overall objectives of the hotel and operating division. Develop the annual budget and business plan, and makes recommendations for capital improvements to enhance the hotel assets so as to ensure brand loyalty. Oversee the development and execution of marketing plans and yield management efforts to maximize revenue generation, RevPAR and occupancy levels. ACHIEVEMENTS:

- Outstanding Marketing Innovation Award, by Antara Hotels and Resort Group 07/04- 01/05:

Group Food & Beverage Director of Antara Holiday Villa, International Hotels and Resorts Group

Corporate Food and Beverage position with responsibilities on quality, presentation and service standards to meet operating requirements set for the 7 groups within the group. Participate in the preparation of the hotels’ strategic plans, business and marketing plans and pre-opening projects undertaken by the group. Ensure that the hotels achieve the food and beverage department’s profitability and day-to-day operations standards. Actively participate in human resource development of group’s F& B personnel so as to ensure that staffs are well-selected, trained, counselled and rewarded to maintain performance standards. Facilitate all menu planning, food promotions, merchandising, pricing, food and beverage forecasting and budgeting. Ensure consistent high standards of stewarding in all food and beverage areas of the hotels and our sanitation standards meet the requirements of the local authorities. 08/02 –07/04:

Food & Beverage Director in the Pre-Opening Team of Crowne Plaza Hotels and Resorts in Hainan, China - Intercontinental Hotels and Resorts Group Function as the Business Director and a Marketing Specialist for the Food and Beverage department. Ensure that the various F&B outlets, banquets and conventions department operate successfully and are individually profitable in accordance with the standards set forth by the hotel. Supervise the operation of a total of 11 Food and Beverage outlets plus a Convention Centre with a banquet seating capacity of 2,000 guests. ACHIEVEMENTS:

- Crowne Plaza Hainan Spa & Beach Resort – the mega Spa-Resort-Hotel Complex that was awarded by Guinness World Records as The Largest Resort in China and The Largest Indoor Hot Spring Spa in the World

- 2002 - Best Hotel for Excellent Service, by the Foreign Affairs Bureau of Hainan, PRC

- 2002 - People Development Award - Asia Pacific, by InterContinental Hotels Group

- 2004 - Best Hotel Leadership of the Year Award, by InterContinental Hotels Group

- 2004 - Outstanding Marketing Innovation Award, by InterContinental Hotels Group 07/00 – 08/02:

Assistant Food & Beverage Manager of Carlton Hotel, Singapore Participate in all Food & Beverage Department activities and operating functions of the outlets to ensure consistent standard of operations. ACHIEVEMENTS:

Trained and monitored all service personnel to continuously improve the food & beverage sales while keeping costs at a minimum.

07/99 – 07/00:

Assistant Food & Beverage Manager of Copthorne Orchid Hotel, Singapore To establish the training program for F & B staff, review sales performance, review Food & Beverage cost, prepare appraisal report for outlet managerial staff, review banquet & outlet operations and keeping a close eye on casual labour plus overtime forecast. Prepare vacation plan schedule for staff and outlet managers. Attend to operation problems and setting goals for outlets.

04/98 – 06/99:

Assistant Food & Beverage Manager of Hotel Equatorial Yangon, Myanmar After being promoted to Assistant Food & Beverage Manager, my responsibilities includes maintaining an efficient and profitable operation for the entire Food & Beverage department, preparing and submitting the Annual Marketing plans to support the Financial and Marketing objectives for approval by Management. These objectives were revenue, Food & Beverage costs, labour costs and other operating costs estimated on gross daily operating profit of the Food & Beverage operation.

04/97 – 04/98:

Restaurant & Bar Manager in the Pre-Opening Team of Hotel Equatorial Yangon, Myanmar

Entrusted to successfully set-up the Western restaurant, Disco Fun Pub, Lobby bar, stewarding, Room Service and the Banquet Department. Key responsibilities include formulating and implementing Food and Beverage strategies, cost control, budgeting, staff training and development.

06/96 – 04/97:

Responsible for the overall management of Chesa-Swiss as well as the Continental Restaurant, along with the Stewarding and Banquet Departments. I started to work with Hotel Equatorial Singapore from August 1988.

ACHIEVEMENTS:

During my time with the hotel, I was promoted from the positions starting from a Waiter to Junior Captain to Captain to Senior Captain (1988-1996) EDUCATIONAL BACKGROUND

Paris Graduate School of Management

2011-2012: Currently pursing Corporate MBA, specialization in Strategic Management. Singapore Hotel and Tourism Education Center (Shatec) and Singapore Productivity And Standards Board.

2000: Obtained Higher Diploma in Hotel Management

Institute of Technical Education Singapore

1996: Obtained National Technical Certificate Grade 2 in Food & Beverage Service International Correspondence School

1996: Obtained a Diploma in Hotel & Restaurant Management Singapore Hotel Association Training & Educational Centre

(Shatec)

July 1993 to January 1995: Obtained National Trade Certificate National TC 2 in Food & Beverage Service

Sekolah Menengah Khir Johari 2, Malaysia

1986: Obtained Sijil Rendah Pelajaran Grade A – “N” level 1988: Obtained Sijil Pelajaran Malaysia Grade 3 – “O” level

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