Manager General

Venkata Rajashekhar Mulakalapalli

Mobile: 994-***-****

Email: ***************@**********.***;***********.**@**********.***,*******************@*****.*** Seeking assignment in the domain of General Manager Précis

Hospitality personnel with over 24 years of rich and cross cultural experience in Hotel Administration, Food & Beverage Operations/food Industry and Training & Development.

Working with Hotel Anand regency Rajahmundry a 94 keys &58 keys property a unit of Gemini Group Chennai as group general manager since March 2017 till date.

Worked with Clarks 1589 Genx as General Manager.

Extensive experience in Hotel Administration, Training, Talent Nurturing & Employee Development.

Proficient in developing the Need Analysis, Competency Analysis & the entire gamut of Learning & Development.

Successful in building relations with upper level decision makers; resolving critical problem areas and delivering on client commitments.

Excellent communication and interpersonal skills with the ability to work in multi cultural environment.

Adept at creating SOP’s, training modules and customized training programs for particular end users.

Extensive knowledge of Pre-opening, Recruitment and other areas of hotel administration. Academic Credentials

Diploma in Hotel Management and Catering Technology from Visakhapatnam Food craft Institute During 1991-93

12th from Dr. V.S.Krishna college Visakhapatnam 1986-1988

10th from Andhra university during 1986

Employment History

Devashish Hotel Haldwani – Clarks brij hotel General Manager March’14-Jan’17 Grand ridge Tirupati - Fortune park hotel General Manager Nov’11- Feb’14 Sarovar Portico(Kakinada) - Sarovar hotels General Manager March’10-Nov’11 Comfort inn Swetha - Choice group General Manager March’06- March’10 Comfort inn City Park Hyd - Choice group F & B manager RKHS RKHS Unit Manager Oct’03-Feb’06

Ayur villa e KAPL (Ayurveda health resort) Resort Manager March’00-Sept’03 Grand Bay Sheraton Vizag - ITC HOTELS Senior Captain Dec’97-Feb’00 Quality Inn Kensington - Choice hotels Senior Captain March’94-Nov’97 Kerala Tourism Department KTDC Steward April’93-March’94 Taj Residency Vizag Industrial Training May’92-Jan’93 Key Result Areas:

General Manager:

Overall operational and administrative head of the hotel.

Responsible for making budgets and meeting financial targets. Presentation of the monthly financial and operational performance report to the board of directors.

Align plans with business strategy; understand short- and long-term impact of business decisions; demonstrate knowledge of and educate others about how one's work aligns with the overall business strategy, and ultimately shareholder value

Add value through revenue growth and operational efficiency through process improvement; understand and focus on the key drivers of sales, associate and customer satisfaction, profitability, and quality

Demonstrate honesty, reliability, ethics, and professionalism; demonstrate consistency between words & behavior

Manage working relationships with all Managers by preparing and conducting meetings and group presentations to keep associates/managers and others informed of Hotel operations and other relevant issues.

Build positive and productive working relationships with customers, subordinates, peers, superiors, business partners, and the community; encourage this behaviour in others

Work collaboratively with others to achieve common goals and objectives; serve effectively in both team member and team leader roles; promote collaboration & teamwork in others

Provide clear direction, establish goals and appropriate timeframes; manage conflicting priorities; delegate to and empower others; remove obstacles and secure needed resources; coordinate work efforts and monitor progress to achieve desired results in a timely fashion

Establish and oversee maintenance of a proactive Human Resources department to ensure a productive, participative, and comfortable work environment in which all employees are valued and treated lawfully and consistently

Create an agenda and environment conducive to change; foster the free exchange of ideas; develop and share a vision and strategy; build a strong network to implement change

Responsible for renovations and all related new developments in the hotel. Training & Development:

Designing the training calendar and meting out training as per company policy.

Recruitment help, Induction and training of new employees.

Doing the Training need analysis, designing modules and reviewing the progress with the help of competency mapping.

Designing customised training programs for specific end users.

Coordinating and arranging external training programs as per the training calendar. Food & Beverage operations:

Serving food and beverage items as per the set quality & hygiene standards as well as the aesthetic presentation of food and beverages.

Menu planning.

Increasing the GOP of the department.

Training the juniors and monitoring their progress.

Rendering other activities like budget formulation, inventory check, concept selling & marketing. Other Operational Departments:

Setting up of operational departments.

Business Development -Marketing and Sales calling

Budget & Budgetary control

Achievements Paradig Sarovar Portico (A Sarovar Hotel), India):

Instrumental in repositioning the hotel and rebranding the hotel as per the Sarovar Standards.

Enforcement of the SOP for various departments as per Sarovar Standards.

Establishing the complete sales network with the leisure market operators

Instrumental to initiate the engineering related renovation

Increased the online productivity by 20% with an increased ARR by proper revenue management

Increased the social event productivity by 15% as compared to the previous year Achievements Fortune select Grand Ridge Tirupathi(AITC Fortune park Hotel)

Instrumental in repositioning the hotel in the ever changing Tirupathi hotel scenario.

Responsible for regaining the market share of the hotel

Responsible to have increased the banqueting business by over 25% in the time duration.

The hotel achieved the highest overall F&B sales in 2013-14 as compared to the previous years.

The Year to date room occupancy performance was 87% with an overall Nett ARR of Rs 3400.

Was able to maintain the GOP at 34% even though the Revenue declined by almost 9% as compared to the previous year due to the recession in the first half of 2013.

Involved in all the aspects of hotel Opening – Planning, Purchasing & Executing which has commenced from Dec 2012 onwards. Would include the Coffee Shop, Terrace Grill Restaurant, 4 Banquet halls & the Rooms.

Have implemented the SOP’s, departmental process formulations, staffing details, manpower planning, revenue/ expense budgeting.

Have clocked the highest ARR (in similar category) and the maximum GOP in the entire group hotel.

Special assignments to oversee operational departments during special events in the group hotels.

General Manager of the preopening team in Fortune Hotels. Have been instrumental in pre opening of the following hotels:

Have clocked more than 30,000 man hours.

Have been imparting corporate Programs like “Train The Trainer”, ”Supervisory Development Program”, “Managerial Excellence Program” and “Style & Smile- A Customer Service Program”

Recognised for initiating many HR/Staff welfare initiatives

Developed the sequence of service for all operational areas, now a best practice. Training/Workshop Exposures

Leadership Workshop held at Mumbai

Behavioral Training workshop held at Mumbai.

Core Competencies

㾎 Strong knowledge in handling hotels at the project stage and bringing them to an operationally viable level.

㾎 Sound experience in handling multi racial and multi cultural teams. Ability to adapt to varied work atmosphere, and extract maximum productivity from the available resources. 㾎 A highly effective team builder. My belief is every human has a special quality which is waiting to be tapped.

㾎 Strong knowledge in Food and Beverage Operations. Have got exposure in managing all outlets of the Food & Beverage Department.

㾎 Maintaining positive relations with guests and ensuring that all interactions are meaningful and fruitful.

㾎 Capacity to visualize a work system and analyze the pros and cons such that the same can be tailor made and utilized at the unit level; keeping in mind infrastructure and constraints. 㾎 Process mapping of activities, identifying gaps and eliminating the same step by step. 㾎 Need based on the job Training of staff. Periodic auditing of staff competencies and revitalizing them such that they are abreast with latest trends and practices. 㾎 Staff counselling and grievance handling. Have been a mentor and a “buddy”, for select employees. 㾎 Computer literate. Can adapt to any hotel operational software. Working knowledge of IDS Next & Micros.

IT Credentials

In- depth knowledge of basic operations and working knowledge on Windows and XP Environment Personal Dossier

Date of Birth : 5th March’1970

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