Manager Service
Resume:
JIJO CHACKO
E-mail: ************@*****.**.**
Cell:00-965-**-**-**-**
Skype ID: jijochacko2011
Job field: HOSPITALITY & FLIGHT CATERING with 22yrs of expertise
CAREER PROFILE
Let me pen down an outline of my career record this way: After taking Diploma in Hotel Management, I proceeded to TAJ MANJARUN-Mangalore for an Industrial Exposure during 1995 and they were kind enough to absorb me as Waiter to start my career with. After 03 years of primary service in the F&B service field with TAJ group –India’s prestigious hoteliers, I proceeded to OMAN, seeking better opportunities and soon became a part of SUR BEACH HOTEL of OMAN in 1998 where I was working as a Captain. In a while I joined Al-Medina HOLIDAY INN-Muscat and continued to serve them as F&B Supervisor. During the year 2000, I returned to my country and joined SAJ FLIGHT SERVICES (P) LTD for about 04 years as Duty Officer. Again I received an offer to work with GOLDEN TULIP-NIZWA HOTEL, Sultanate of Oman and I was therein service as F&B Manager for 4 years. In 2008, I joined as the Manager Operations of GRAND SUITE HOTEL- Doha / Qatar- a four star hotel with 86 rooms, two restaurants, coffee shop & Banquet Halls. Later during 2012, I joined CORAL BOUTIQUE HOTEL, Baghdad/Iraq as their F&B Manager. Thereafter, I joined RITZY PALM Dubai/UAE as their Manager-Operations and was with them for a period of two years. I return to home country and worked with Beaumonde The Fern kochi as F & B Manager . Currently working with Bu Ali International Restaurants co. Kuwait as manager operations.
Current Employer.
Bu Ali International Restaurants Co.(Fahaheel, Kuwait )
Manager Operations.
Nov 2016 – Till Date .
Work with business developing relationships with corporate and regular guests. coordinating with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
Following up closely with other subordinates to ensure correct stock levels are available from central distribution area, to assist the Food and Beverage operations team.
Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements.
Ensure that the industry standard with regard to safety and hygiene. Involve in planning associated with each party or events.
Provide an environment of openness and trust among staff, with constant feedback and performance coaching.
Previous Employers.
BEAUMONDE THE FERN [Kochi, Kerala, INDIA]
F&B Manager
Feb 2016 - Oct 2016
An eco-friendly business hotel situated at the heart of the commercial hub of Kerala. It is one among the many feathers of THE FERN group of hotels & resorts situated across the country.
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Preserve excellent levels of internal and external customer service.
Design exceptional menus, purchase goods and continuously make necessary improvements.
Identify customer’s needs and respond proactively to all of their concerns.
Lead F&B team by attracting, recruiting, training and appraising talented personnel.
Establish targets, policies and procedures.
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health and safety regulations.
Report on management regarding sales results and productivity.
RITZY PALM RESTAURANT/ DHOW CRUISES [Dubai, U.A.E]
Manager-Operations
28th August 2013 - 05th Jan 2016
Managing the smooth running of the restaurant.
Responsible to develop, innovate and deliver a product mix which is quality driven, whilst maintaining aggressive financial returns.
Ensuring that all working methods are reviewed and best practice in the industry is achieved so that we in turn can grow our business whilst delivering excellent guest service.
CORAL BOUTIQUE HOTEL [Baghdad, IRAQ]
F&B Manager
20th May 2012 till 31st July2013
A standard hospitality situated in Iraq, close to the green zone. Coral Boutique Hotel- Baghdad exudes the elegance, warmth and refinement that have come to be the hallmark of the Coral brand.
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Preserve excellent levels of internal and external customer service.
Design exceptional menus, purchase goods and continuously make necessary improvements.
Identify customer’s needs and respond proactively to all of their concerns.
Lead F&B team by attracting, recruiting, training and appraising talented personnel.
Establish targets, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health and safety regulations
Report on management regarding sales results and productivity
Managing entire affairs of 24hrs restaurant-MOOD.
Making sure that the foreign nationalities and natives appearing as our guests are spending an impressive time and holiday with the hotel.
Assigning job allocation for juniors and looking after their HR related needs. Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
Ensure that the honeymoon couples are attended to a choice spread.
Ascertaining areas for development and training needs, and ensuring that this training is effective.
To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
Ensure that profit margins are maintained; agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
Ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
GRAND SUITE HOTEL Doha, QATAR
Manager - Operations
07th August 2008 till April 2012
A four star hotel with 86rooms, multi cuisine restaurant, banquet, coffee shop, speciality restaurant
Proud to be the part of initial setting up of this hotel at Doha.
Fully responsible for the layout and setting up of the 24hrs restaurant of the hotel- THE GALLEY and coffee shop.
To ensure the efficient management contributing to the agreed budgeted profits.
Provide effective leadership through professional man-management and encouragement of subordinates.
To carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained.
Follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.
To review and analyse monthly results, highlight problem areas and take appropriate action to rectify poor performance.
To ensure that all financial targets are being achieved, e.g. through purchase discounts, debt collection, etc.
Compile and agree meaningful, achievable budgets through accurate research and application of in-depth knowledge of the industry.
To stay "close to the customer" and maintain effective communication with him at all times through a planned programme of formal meetings and entertainment.
To ensure that complaints or problems are auctioned without delay and that effective follow-up action takes place to avoid a recurrence.
To attend all company social and promotional functions, maintaining a high profile with current and prospective clients.
To be aware of current trends in the industry and make suggestions how these could be implemented for the benefit of the company.
To maintain effective working relationships with line and staff functions to ensure the efficient opening of new contracts and best service in the industry.
GOLDEN TULIP –NIZWA HOTEL [Nizwa, OMAN]
Asst. F& B Manager
10th June 2004 till 03rdMarch 2008
A four star luxury hotel situated in 15acres at Nizwa- 124rooms, multi-cuisine restaurant, speciality restaurant, coffee shop, 03 night clubs, Banquets, sports bar and executive bar]
Discharging a responsible and busy schedule of overall supervision of the outlets like Bars (pub and local), Room Service, Multi-Cuisine Restaurants and Banquets etc.
Dealing with large number of foreign nationalities appearing most of the days as our guests and co-ordinating for a memorable time and holiday spent with us.
Assigning job allocation for juniors and looking after their HR related needs.
Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
Ensure that bands, dancers and musicians are available when required.
Ensure that regular stock takings are conducted. Circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
Ensure that the most suitably qualified person is appointed in the event of a vacancy wherever possible this should be an internal promotion.
Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective.
To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
Ensure that profit margins are maintained; agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
Ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
SAJ FLIGHT SERVICES (P) LTD. [Cochin, INDIA]
Duty Officer-Flight Operations
20th June 2000 to 06th June 2004
Work closely with implementation and development of the in-flight service operation within the international route network.
Ensure that policies of in-flight services for equipment supplies are carried out in accordance with schedules and company manuals.
Ensure that standards are maintained guidelines provided by the company.
Work closely with all departments within the Airline.
Ensure that all on/off schedule flights are equipped to the airline's standards at all times. Liaise with catering contractors to ensure they understand and fulfill their obligations with regards to equipment control.
Establish in conjunction with Catering Services Manager (CSM) that equipment and bond allocations are according to schedules. Ensure that contractors provide correct monthly equipment and bond inventory returns.
Ensure that all equipment is maintained to safe and hygienic standards and conform to all current regulatory requirements (Certify invoices to verify supplies are in accordance with goods/services delivered.
Liaise with outstations for any additional on or off schedule operations and arrange equipment uplifts accordingly.
Assist where required in the clearance of in-flight products from cargo/freight handling companies.
Ensure that desired food temperature is maintained at the time of food uplift from the flight kitchen & the same has been recorded. Maintain in-flight service manuals which are standard reference books.
Assist in the compiling equipment and other cost analysis data within the in-flight catering department.
Ensure price lists and accounts files are maintained in accordance with the Airline's Accounts and Audit requirements. Supervise and motivation of subordinate staff.
Keep abreast of in-flight developments, product availability, new product development and other airline trends that may affect or help improve the in-flight service product.
AL-MADHINA HOLIDAY INN [Muscat, OMAN]
F&B Supervisor
11th February 1999 to 20th March 2000
SUR BEACH HOTEL [Muscat, OMAN]
Captain
29th July 1998 to 10th February 1999
TAJ MANJARUN HOTEL [Mangalore, INDIA]
Waiter
13th July 1995 to 19th January 1998
Personal Details
Full Name : JIJO CHACKO
Age & Date of Birth : 44yrs (11.05.1973)
Sex : Male
Physical build : Height: 175cms, Weight: 80Kgs
Nationality : Indian
Languages Known : English, Arabic, Hindi, & Malayalam
Marital Status : Married
Passport Details : K 0073711 valid till 21/02/2022
Permanent Address : Padinjareveettil Puthussery House
Kunnukara P.O, Kuttipuzha
Ernakulam Dist, Kerala
India . Pin- 683578
Professional & Educational Qualification
DIPLOMA IN FOOD & BEVERAGE MANAGEMENT-1996 [AMERICAN HOTEL & MOTEL ASSOCIATION]
DIPLOMA IN HOTEL MANAGEMENT & CATERING-1994
[CONSULT INN- Institute of Hotel Management-Kottayam, Kerala]
PRE DEGREE –1990
[Sree Sankara College Kalady -MAHATMA GANDHI UNIVERSITY]
SECONDARY SCHOOL LEAVING CERTIFICATE-1988
[KERALA BOARD OF PUBLIC EXAMINATIONS]
Additionally Equipped
HACCP Trained
Fire Fighting
Computer Literate
Driving
Language Fluency
Contact this candidate