RESUME

SHANKARGANESH

E – Mail: ac04w9@r.postjobfree.com

Ph No: 009***********,

# ***, ***,’A’ Cross, 4th Main,

St. Anthony’s School Road,

RamurthyNagar,

Bangalore – 560016

Karnataka India.

Total years of Experience: 25 years,

Date of Birth: 30-05-1970, Age-46 years.

Objective:

To lead Operations at a Top Levels in Reputed Organizations in the hospitality industry. To seek a challenging position with an international competitive hospitality organization in the hotel operation and invest all my professional expertise, qualification and valuable experience to contribute to success and growth of organization. I work for and to develop my career to an optimum level.

Vision:

To enhance the inspirational personality and nurture the hopes of an organisation support, which help to deliver impeccable service,satisfy the requirements of the clients and quality should be reflected in all of my work

Personal and professional profile:

Seasoned professional over 25 years diverse experience in the hotel and catering environment like entire hotel operations,turnaround,project & renovation management,hotel launch,marketing and guest relationship management,

Was one of the leader in formulating & implementing plans for launching of a new hotel (Sohan Regency)

Also a keen planner for developing & setting & controls,operational policies/norms,motivational schemes & customer service standards,

Excellent interpersonal,communication,management skills with demonstrated abilities in driving motivated teams in achieving organizational goals,

Good practice and theoretical experience in the improving production methods and guest relations

Leading and dealing effectively with the people at all levels

Computer literate

Willing to be trained and learn

Ability to work in a multinational environment

Patience, commitment and loyalty

Professional experience

General Manager 10 years

Job profile

Guiding & managing a strong & diversified team of executives & associated in F&B,

H/Keeping, Maintenance, Security, Guest relations, Front office, Kitchen & Accounts,

Independently & efficiently managing the varying needs & ensure the highest guest satisfaction.

Innovating new ideas of business,promotions & implementing them in timed manner to maximize the occupancy rate,

Continuously maintaining & monitoring the competitions performance.

Conceptualizing & formation of business plan,

Experience in contracting operation tie-ups for running a hotel.

F & B Manager 5 Years,

Job profile

Directing the function of administration and planning of the food and beverage department to meet daily needs of the operation.

Describing, Assigning and Delegating responsibility and Authority for the operation of the various department and HODS supervision. E.g. banquet, restaurant, Coffee shop, Bar, Lounge, Barbeque, Kitchen stewarding, etc.

Establishing policies and Schedules for the operation of all the F & B Outlets. To achieve a profitable result.

Participating with Chef and Outlet Managers in compiling of menus designed to attract predetermined customer market.

Responsible for F & B sales and marketing including Banquet Sales with assistance of hod and sales team.

Continuously evaluating the performance of the staff in his department

Ensure that all executives/senior staffs like hods and supervisors who are involved in the service of the guest.

Developing (With the aid of sub department heads) those operating tools necessary to modern management principles, e.g. Budgeting, forecasting, purchase specifications, recipes, portion specification, menu sales summaries, food production control, job description, etc.

Handling the overall service department; Cost controlling of day to day operations

Supervising staffs, preparing duty rosters, through careful resource management

To ensure that the guest receive prompt, friendly and personalized service

To monitor cashier at all times that they carry out their duties effectively and correctly

To assist the stewarding staffs by stacking all operations equipments properly

To ensure all policies and procedures laid down by the company are adhered

To ensure that the pest control is done regularly

Maintain the décor of the restaurant

Also responsible for the cleanliness and hygiene in the food service areas

Responsible to keep a check on all the stock in the restaurant

Maintaining and managing the liquor staff

Serving the guest and taking the service food back

To ensure the peg measure if used for every spirit and cocktail

Responsible to liaise with all the other relevant department as a when necessary

Captain 2 Years,

Job profile,

To assist the banquet functions as and when required for bar setup service and beverage consumption given for every function.

Responsible for monitor every maintenance, cleanliness, of the outlets.

Responsible to ensure all equipments utensils, furniture and silverware under department operations are accounted for, properly handled, regularly serviced and maintained to prevent excessive ware and tare.

Responsible to monitor daily maintenance, cleanliness of the outlets and grooming of staff.

Responsible to monitor the quality of drinks being served.

Personally ensured that special guest and VIP’s are well looked after as well as other regular guest.

Specialized in different table settings and services.

Responsible for taking bookings, planning and training of staff and subordinates.

Setting up table before opening and closing.

Handling mis-en-place and being aware of food name.

Greeting and dealing with guest making sure that food served is fresh and clean and in proper order.

Responsible for the quality of the services.

Presentation of the menu to the customer and attend to their need promptly.

Marinating the décor and hygiene of the restaurant

Perform other official functions as may be directed by the superior.

Ensure orderliness and cleanliness of the assigned area.

Make sure that payment and charges are accurate.

Responsible to exercise control to cut down breakages of chinaware and glassware.

Ability to handle complaints and comments as well as maintaining good relationship with the customer.

Personal skills

Seasoned in hotel & Industrial catering

Time-management – ability to work under tremendous work pressure and meet deadliness with ease and efficiency

Good personal relations, communications and co-ordinations

Organizational Experience

2015 -2016 Worked as a Resort Manager for Hill View Resort a Rotary Group RM nagar,

2010 -2014 worked as a Group General Manager for Samaritan Hospitality

2008-2009 Worked as General Manager for Chowking Chain of Stores in Dubai

2004-2008 Worked as General Manager for Paradise Isle, an RCI Affiliated Group

2003-2004 worked as General Manager for Remee Guestlines, Remee group of htls,

2000-2003 worked as F & B Manager for 3 star htl The Golden LandMark Bglr,

1997-2000 was a Lecturer for Catering College VLBJCAS Cmbtr,& Manager part time

1996-1997 F & B Manager for Park Inn group ‘Sohan Regency’ Cmbtr,

1994-1996 as a Captain for Ramanashree hotel, Comfort Inn Bglr,

1992-1994 as a steward in Holiday Inn 5 Star Deluxe hotel bglr,

1991- 1992 was with Merchant navy as Chief Steward with panama flag

1988-1991 started my career as a steward with Taj Residency bglr, Taj group of hotels

Achievements/projects,

Remee Guest line Tirupathi, is a leading global hotel brand which is part of the 30 strong group of hotels/restaurants overall the largest amongst Remee in India with extensive banquet facilities,

Key responsibilities are hotel marketing,upgrading and maintaining service levels and product quality, guest satisfaction,hotel process and systems,interacting with media guest relations,

Strategies and re-positioned the hotel image and service delivery to rapidly improve market share in the local hotel market where budget hotels and clearly dominant,

Key performance indicators include turnover,brand & life safety standards,environment friendliness,service standards,cost standards,account receivables and market share,

Increased the turnover,occupancy over a few months in spite of a recessionary and uncertain hotel market,

Met the challenges of improving revenues,

Education and professional qualification

Academic Credentials

P.U.C., B.Com(Dis-con), Bangalore University

Professional

Diploma in Hotel & catering management British Institute Bombay

Certifications & other programmes attended

●Nctvt

●Fire fighting,product launching,Train the trainer,Team building,PR developing

●Water & energy conservation,Noise pollution, environment friendly,reusable products & methods & non-plastic products etc,

●Total quality management workshop,

●Winners Don’t’ Do Different Things, They Do Things Differently,

Languages known

English, Hindi, Tamil, Telugu, Kannada & Malayalam.

Core competencies;

A.Strategy Planning;

●Steer business strategy planning and analysis for assessment of revenue potential & opportunities as to re-vamp,re-establish or set up new business sources to achieve desired results,

●Conceptualise marketing strategies to tap and explore greater market/business volumes.

B.Profit & loss Management,

●Sustain profitable operations through focus on budgeting,cost analysis,optimization,

●Take reinvestment decisions and execute upgradation/renovation of hotel product,

●Manage the overall profitably of operation with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards,

●Reached profitable operations within 3 months of a new group takeover,

C.Client Servicing

●Formulate policies & procedures in operating system to achieve customer delight,

●Ensure customer satisfaction by achieving consistent delivery of Quality Guest Service,

●Review & interpret market trends/client feedback to attune business strategies to guest requirements & expectations,

●Improved guest comments to 50% inspite of good occupancy through training,reducing employee turnover & constant focus on hotel systems & service levels

Operations & Quality Compliance:

●Oversee day to day operations to ensure high quality f operating standards,

●Impart appropriate in-house training to the team so as to attain Service Excellence & teamwork

●Direct diverse operation encompassing property launches,turnaround management & growth,

●To see smooth & scheduled implementation of brand standards,

Business Development:

●Conceptualising & implementing sales & marketing plans in tune with the macro business plan,thereby achieving profitability,

●Projecting & improving company image through effective corporate Public Relations & Promotion activities,

●Sustaining profitable operations with focus on advertising budget & marketing.

Staff Management/Training:

●Organising and conducting practical & theoretical training programs,to enhance skills and motivational levels,

●Handling Trade Union on Welfare and other issues,

●HRM,Staffing,Recruitment,Performance Review & Appraisal,

General/Supply Chain Management:

●Actively involved in renewal of all licenses and executing all licenses job in close coordination accounts,

●Maintaining daily sales report,to track daily performance.

●Effective inventory planning,based on business requirements and utilizations forecasts,

●Handling the procurement of necessary equipment for concerned department.

Awards, Achievements & Distinction:

●Remee Guest line Trp,Granted with International Hotel Service Excellence Award, making it the 1st hotel in SAmerica,Eurpe,Africa, Asia,

●Ramanashree Comfort Inn Bglr hotel was nominated for All India H&FS Awards, for Best Western Hotel,

●Taj Residency,Bglr was the 1st achieve 1 crore business among the Taj group of hotels in economy class in India & consecutively for 2 years,

●Was part of question paper setting, internal and external examiner for Bharathiar University,Cmbtr,

IT Skills:

Basic, Net browsing, MS Office, bit of Windows Concept & design.

Steered the installation & customization of new soft/hardware & setting up of computer & internet systems, procedures and assignments,

Professional membership:

Active member of YMCA participated in various adventure programs,

Greeting committee chairman in College activities & thanks giving ceremony,

As conducted lot of cultural programs, etc,

Strengths:

Flexible & adaptable in regards to learning and understanding new technologies

Good understanding of the organization’s goals and objectives.

Ability to present ideas in user-friendly way.

Highly self motivated and directed,

Keen attention to detail.

Ability to effectively prioritize and execute tasks in a high-pressure environment.

Strong customer service orientation.

Experience working in a team-oriented, collaborative environment.

●My real strength is my attention to detail. I pride myself on my reputation for following through and meeting deadlines. When I commit to doing something, I make sure it gets done, and on time,

Strengths:

“Never miss deadlines”

“Good sense of humor”

“Great attention to detail” SHANKARGANESH

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