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Manager Sales

Location:
Doha, Doha, Qatar
Salary:
Qr 9000/-
Posted:
March 05, 2018

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Name: Hari Velayudhan

Title: Operations Manager – Catering Division

Educational Qualification: Diploma in Catering Management

Chennai

Professional Qualification: Bachelor of Business & Administration (BBA)

Madras University India

Doing MBA (Operations)

Madras University, Chennai India

Email: ac4pfi@r.postjobfree.com

Mobile: +974-********

Area of Expertise:

• Multi-unit operations management

• High volume catering units management

• Team building & leadership

• Revenue & profit growth

• Food, Labor, variable cost controls

• Project planning and system development

• Trouble shooting and change management

• Development & client retention

• Forecasting & budgeting

• Profit & loss analysis

• Sales & market analysis

• Human resource management

• Customer relation & satisfaction

Professional Experience

Company (Present) Manhal Popular Kitchen at Alkhor, Doha - Qatar

Tenure (From – to ) Aug 2017 to till date

Designation Operations Manager – Catering

Professional Profile: • Ensuring the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract.

• To deliver the highest possible standard of food with the resources available and within budget.

• Responsible for Budget planning, Estimating, Cost controls,

• Effective management of the team to ensure the delivery of both qualitative and quantitative results, managing our team members.

• Manage the Catering Operation with the available resources within budget and to achieve sales and GP targets.

• To manage and control the service offers for the client to the agreed specification and to the agreed performance

• To actively seek and identify opportunities and innovation for business growth & development with focus on latest food trends and best practices.

• Responsible for HSE & HACCP compliance within the catering services.

• Motivate, coach and train staff to perform to the highest standards and in line with our company policy.

• Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.

Company Ali Bin Naser Al Mishnad Catering – Behzad Group Company Doha – Qatar

Tenure (From – to ) Oct 2015 – till May 2016

Designation Operation Manager – Catering Division

Professional Profile: Behzad group is a leading business company dealing with multi business along with food & hospitality industry in the Qatar market. Oriental Bakery is a famous and very old in Bakery industry, have recently started a Catering division successfully.

Company Imperial Trading & Contracting Co WLL, a SASCO Group Doha – Qatar

Tenure (From – to ) From February 2012 to September 2015

Designation Manager – Hospitality Division

Professional Profile: I possess over 3.5 years of a rare blend and a broad spectrum of service experience as a Hospitality Professional in Doha. My assignment as Manager – Hospitality Division, I administer all aspects of my operations remote site camp mess at different places in Qatar. I am responsible to develop and implement strategic plans necessary for short and long-term growth and profitability of the division’s operations. I am responsible to ensure compliance to establish company’s philosophy and lead and develop the operational management to ensure the division’s long term growth. Planning a menu and varieties in food for different nations such as Indian, Srilankan, Nepalese, Bangladesh, Filipinos, Kenyans and Ghanas.

Duties & Responsibilities: Lead a team of Operations, Coordinators, Site In charges and Supervisors to ensure existing resources and opportunities are maximized to the dual benefits of the Clients.

To ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract.

To deliver the highest possible standard of food with the resources available and within budget.

Managing the Catering Operation with the available resources within budget and to achieve sales and gross profit targets.

Develop, maintain and built upon effective and positive client relationship.

Act as a focal point for HS&E within the area of business adopting a lead by example and continuous improvement philosophy and culture.

Lead the development of strong, valuable client partnerships and ensure a long term relationships are established and maintained for account retention, future sales and the best interest of the organization.

Identify budget needs, secure approval, comply with budget requirements and deliver expected result by controlling costs and exploiting all business opportunities.

Manage the day to day operations upon client requirements either via ongoing dialogue and/or the contracts themselves.

Ensure all existing operating standards and new procedures are meet across all locations.

Drive the company’s Health and Safety culture and philosophy forwarded in a positive manner to ensure the company achieves its goals of the safest working environment.

Built and manage relationship between and support functions to streamline the process flow.

Skills : Catering Management and Business school degree.

21 years operational experience of which over 12 years in similar role in the Industrial catering and support services to the Health, Education and Business Industry, in the Middle East (Qatar) and Indian sub-continent.

Ability to adapt and meet a frequently changing work environment internally (management & staffs) and externally (Clients).

Proven track record in effective management of all resources (people, procedures, place & profit).

Proactive coordination and management of a diverse management team.

Understanding of the remote site markets & knowledge of the issues that drive and impact the relevant industries.

Ability to work under pressure with short deadlines.

Proficient communication skills including written, verbal and formal presentations.

Knowledge of MS Office, Word, MS Access, Outlook web access.

Fluent in English with excellent communication skills.

Company Sodexo Food Solutions India (P) Ltd

Tenure (From – to ) July 2011 to January 2012

Designation Project Manager at Hyundai Motor India Ltd Chennai

Professional Profile: I was assigned as a Manager for Kitchen Operations at Hyundai Motor India Ltd Chennai India, handling kitchen operations of serving for 10000 employees of over 28000 meals per day with four kitchens. I am responsible to develop and implement strategic plan necessary for short and long-term growth and profitability of the kitchen operations. Also planning for the complete raw materials required according to the menu, production and also monitoring a control on wastages. Strong financial understanding and demonstrable budgetary control and results orientated.

Duties & Responsibilities: Planning the raw materials required for the day to day operations and approving the stores to go for material procurement.

To ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract.

Ensure to deliver the highest possible standard of food with the resources available and within budget.

Effective management of the team to ensure the delivery of both qualitative and quantitative results, managing 120 team members.

Manage the Central Kitchen Operations with the available resources within budget and to achieve sales and GP targets.

To manage and control the service offers for the client to the agreed specification and to the agreed performance

Responsible for HSE compliance within the catering services.

Motivate, coach and train staff to perform to the highest standards and in line with Sodexo Policy.

Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.

Ensure an experience within a high volume catering environment.

Should have an excellent communication skills with Customers, Client, Colleagues and Team Members

Company Sodexo Food Solutions India (P) Ltd

Tenure (From – to ) May 2010 to June 2011

Designation Unit Manager – Nokia Central Kitchen SEZ Park Chennai- India

Professional Profile: I was assigned as a Manager for Central Kitchen Operations at Nokia SEZ Park at Chennai India, handling a huge operations of serving 60000 meal per day. I am responsible to develop and implement strategic plan necessary for short and long-term growth and profitability of the kitchen operations. Also planning for the complete raw materials required according to the menu, production and also monitoring a control on wastages. Strong financial understanding and demonstrable budgetary control and results orientated.

Duties & Responsibilities: Planning the raw materials required for the day to day operations and approving the stores to go for material procurement.

To ensure the efficient and effective delivery of catering operations and designated services to the client organization in accordance with the agreement of the contract.

Ensure to deliver the highest possible standard of food with the resources available and within budget.

Effective management of the team to ensure the delivery of both qualitative and quantitative results, managing 120 team members.

Manage the Central Kitchen Operations with the available resources within budget and to achieve sales and GP targets.

To manage and control the service offers for the client to the agreed specification and to the agreed performance

Responsible for HSE compliance within the catering services.

Motivate, coach and train staff to perform to the highest standards and in line with Sodexo Policy.

Ensure hospitality is produced to the highest possible standard and is delivered to the agreed specification.

Ensure an experience within a high volume catering environment.

Should have an excellent communication skills with Customers, Client, Colleagues and Team Members

Company Diet Express Hospitality Services Ltd

Tenure (From – to ) Aug 2009 to March 2010

Designation Manager – Catering Operations

Professional Profile: I was assigned as a Manager - Catering Operations for all the units under the sector of Industrial Catering, Educational Institutions, Health Care and IT Sectors. I am responsible to develop and implement strategic plan necessary for short and long-term growth and profitability of the kitchen operations. Also planning for the complete raw materials required according to the menu, production and also monitoring a control on wastages. Strong financial understanding and demonstrable budgetary control and results orientated.

Duties & Responsibilities: Complete responsibility for the overall operations & management of the Hospitality division including the bidding & execution of tenders & contracts such as services for food & beverage management, manpower, building maintenance; profit management, marketing & sales, human resources, asset management, technology & team responsibility. Lead a team of Unit Managers & Executives.

Manage and supervise all daily operations, ensure proper functioning of all machinery and equipment, prepare annual budget, constantly review expenditure and enforce effective cost control measures, prepare periodical reports on all technical and financial aspects, apply policies and ideas to increase the division’s revenues, prepare marketing plans, create methods to enrich company’s reputation and customer satisfaction, prepare and plan special outdoor function requirements and set training programs for all operational staff

Direct the preparation of short-term and long-range plans and budgets of the division. Responsible for budgets, goals, P&L, labor and overall productivity and profitability of the division.

Company Radhakrishna Hospitality Services Ltd a Joint venture with Compass group India

Tenure (From – to ) May 2003 to July 2009

Designation Hospitality Executive

Professional Profile: I was assigned as a Unit Manager - Catering Operations comes under the sector of Industrial Catering, Educational Institutions, Health Care and IT Sectors. Planning, organizing and developing the food and beverage services of organizations and businesses, at employee’s expectations, food and hygiene standards and financial targets. The most important part of the job is achieving good quality at low cost and maintaining high standards of hygiene and customer/employees satisfaction. Coordinating to all the site supervisors to check the day to day operations and also making arrangements to get the standard raw materials by right quantity at right time. The role varies according to the size and nature of the business. I am responsible to monitor the Unit day to day operations and services and planning for the complete raw materials required according for the menu, production and also monitoring a control on wastages.

Duties & Responsibilities: To organize and execute all activities associated with catering services in a professional and presentable manner with the available resources.

To ensure the provision of quality food and service, to the requirements and satisfaction of the company.

Manage agreed catering budget by minimizing wastage & providing cost effective catering service

Follow up with storekeeper to place the orders for dry and fresh goods with approved suppliers.

Carry out stock checks at the month end and maintain efficient stock control systems. To use appropriate systems for stock and cost control.

To provide all catering staff, induction and on- the- job training, monitoring their performance, and ensuring that appropriate training is effected

To manage staff, enforce discipline and ensure they achieve their full potential.

To plan and cost menus, ensuring that budgetary limits and prescribed menus are adhered to.

To ensure prompt and precise completion of all documentation.

To ensure that staff records are up to date and kept in accordance with company and statutory requirements.

Monitoring quality standards; to ensure that health, safety and hygiene standards comply with company and statutory requirements.

To ensure the cleanliness of catering areas and equipment.

To perform related duties as required by the Management.

Company Mc Rennett Foods Private Ltd Chennai, India

Tenure (From – to ) July 1993 to March 2003

Designation Unit In Charge

Professional Profile: Assigned to be an in charge for Factory a baking unit. Assisting in achieving the department’s maximum profitability and overall success by controlling cost and quality of service. Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Develop equipment maintenance schedules and arrange for repairs. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems and after in charge for Sales, Branding and Marketing till the service end.

Reason for leaving: Move to a different food organization that would enable me to enhance my skills still further.

Company Industrial Catering Services (P) Ltd

Tenure (From – to ) 1990 to 1993

Designation Store cum Kitchen Supervisor

Professional Profile: Material stores:-

• Make sure that store should be in neat and clean at all the time.

• Updating stock level to supervisor on day to day and preparing request for material purchase.

• Plan the material well, before ordering, so as to avoid excess materials dumping and short term expiry items.

• Ensure Purchase of quality materials and no compromise on substandard materials.

• Following FIFO system very strictly and make ensure to mark a receiving date at every items while receiving and store it accordingly.

• Ensure the Frozen (Non Veg)raw materials should receive and store in the appropriate temperature(-18*C)

• Make sure that the Deep freezers are to be cleaned at least once in a week.

• Ensure the Fruits and vegetables are sorted and cleaned while receiving and stored at the right temperature (+5*C).

Educational Qualification: Doing Master in Business and Administration MBA - Operations at Madras University (Batch 2014)

Diploma in Catering Management at All India Institute of Management Studies.

Bachelor in Business and Administration BBA at Madras University.

Personal Details: Name : N.V.HARI

Date of Birth : 07-09-1969

Age : 46 years

Sex : Male

Marital Status : Married

Religion : Hindu

Nationality : Indian

Address for communication :#4/28 Velan Flats,

Maya Street, Poompukar Nagar

Ambattur

Chennai – 600053.

South India

Permanent Address : # 01,Nethaji Street Poopukar Nagar

Ambattur

Chennai - 600053

South India

Email: ac4pfi@r.postjobfree.com

Mobile no (Qatar): +974-********

Passport Number : H2705671

Holding a valid Qatar Driving License

Language Known

1) English : know to Read, Write and Speak

2) Tamil : know to Read, Write and Speak

3) Malayalam : know to Read and Speak

4) Hindi : know to Speak

Declaration:

I hereby declare that the above mentioned information is true to the best of my knowledge and belief and I bear the responsibility for the correctness of the above mentioned particulars.

Date : 01/01/2018

Place : Doha - Qatar

Yours Sincerely

(N. V. HARI)



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