R THIYAGARAJAN

Mobile : +91-860*******

E-Mail : ac72wd@r.postjobfree.com

LinkedIn ID : ac72wd@r.postjobfree.com

Skype Id : thiyagarajan.hm85

Best time to call : Any Time

Personal Particulars

Residential Address : No.173 Mariamman Kovil Stre Pappanaicken Palayam, Palaiyur, cbeCoimbatore-37, Tamilnadu, India

Date of Birth : 04 August 1985 Nationality: Indian Gender: Male

Aspiring for a Senior Corporate Position in Hospitality Management where excellent business experience and education is required to assist the company in the accomplishment of its goals

SUMMARY

Attentive and highly skilled professional with an excellent track record having more than Eight Years Experience in managing a multifaceted role across the hospitality industry with superb communication skills and a ‘can do’ attitude

Adept at understanding customer’s needs & resulting in superior customer service & high levels of client satisfaction

Self-driven individual in delivering outstanding service, exceeding expectations and building long-term loyalty

Expertise in managing guest relations, financial and personnel management, building relationships with the staff, and manage them at all levels

Good track record to effectively lead and manage all aspects of an outlet, and to make the guests feel important, valued, and respected

Hands-on-expertise in team handling, building relationships with clients in achieving desired goals

Highly experienced in using the latest billing Software, providing complete end-to-end solutions for restaurant operations and management

Adept at combining strategic business planning, and daily management functions to facilitate the organization’s long-term growth

Deft in initiating measures to ensure an exceptional level of hygiene and health & standard are maintained

Demonstrated capabilities in facilitating compliance with occupational & liquor regulations, standard operating procedures and international food safety standards for major brands such as KFC

Positive and proactive with good communication skills, organizational and administrative abilities necessary to deal with large guest orders, including banquets and special events

Collaborated closely with catering and convention service sales staff to design, décor, and logistics

Excellent knowledge in MS Office and Windows

AVAILABILITY

Planning to relocate within one month

Have not have any bonds with the present company

LANGUAGE SKILLS: PROFICIENT IN ENGLISH

SKILL SET

Client Servicing

Wastage Control

Quality Control

Internal Controls

MIS Reporting

F&B Operations

Inventory Control

P&L Management

Employee Engagement

Process Improvement

Planning & Budgeting

Product Management

Consumer Behavior

Procurement Management

Customer Satisfaction

Training & Development

Continuous Improvement

Competence Enhancement

Optimum Resource Utilization

Cross Functional Coordination

Regulatory Compliance Management

EDUCATION

Master of Labor Management from Annamalai University (2011)

Master Business Administration from ICFAI Hyderabad University, Hyderabad (2009)

Bachelor of Hotel Management and Catering Science from Bharathiar University (2007)

CERTIFICATIONS

Food safety and Hygiene Management Certificate from Singapore government - Govt Of Singapore Break through result - Yum India Pvt. Ltd

GLOBAL EXPOSURE: WORKED IN SINGAPORE

WORK EXPERIENCE

Operation Manager at Coco lagoon Great Mount Resort Coimbatore 3rd Aug 2013 – Till date

Managing Budgets and Financial plans as well as controlling expenditure

Adept in controlling operational costs and identifying measure to cut wastes

Responsible for creating detailed reports on weekly, monthly and annual revenues/expenses

Promoting the brand in the local community through various events and campaigns

Training and development of new hires as well as current employees on aspects of customer service

Developing employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews

Maintaining staffing requirements and rosters

Adhering to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

Ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Enforcing all health and hygiene practices for food and maintenance of kitchen/dining areas are maintained as per guidelines

Ensuring all operational standards, company policies, federal/state/local laws, and ordinances ae complied

Maintaining quality and consistency in the preparation of food

Excellent knowledge in the estimation of food & beverages

Coordinating with corporate staff for making provisions and issuing purchase orders for the fresh supplies and raw material

Supervising control and ensuring that waste is minimized at all times

Ensuring Occupational Safety & Health Act, local health and safety codes, & company safety and security policy are met

Assisting Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

Focusing recruiting, interviewing, and hiring team members

Responsible for the overall management of the operation of the hotel.

Ensuring the compliance of hotel operating controls, SOPs, policies, procedures and service standards.

Leading all key property issues, including guest issues and refurbishment

Handling complaints, and overseeing the service recovery procedures

Multitasking and preparing a monthly financial report/budget for the top management

Playing a significant role in long term planning, including an initiative geared toward operational excellence

Ensuring that the communication is clear and precise leaving no room for ambiguity

Managing, training and motivating the hotel management team and staff

Complying with all procedures & standards at par with the international brands

Inspecting all departments with their respective Executive’s for cleanliness, ambience, service readiness, staff grooming & hospitality culture

Having authority to hire and remove staff and even have a say in the overall staffing decisions of the outlet

Conducting performance appraisals, taking disciplinary action, motivating and preparing training & development programs for both new and tenured employees

Maintaining company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program.

Ensuring quality of food served is the best and striving for 100% customer satisfaction

Ensuring complete and timely execution of corporate & local marketing plans

Recognizing the top performers and motivating them further

Management Trainee @ Food Junction Pte Ltd. Singapore 14th May 2012 – 10th May 2013

Conducted regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, and action taken for service recovery, and also any staff issues

Minutes of the meeting to be sent to the GM.

Ensured SOP implementation in all departments and check the same during routine operational checks.

Responsible for purchasing / indenting / sending requisitions to each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc.)

Dealt with Suppliers / Vendors for quality products involving Purchase Executive and providing performance assessment of vendors every quarter to HO Purchase

Inspected all departments for SOP implementation

Inspected all departments with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture

Monitored the coordination between all departments for smooth & efficient operations

Assessed and reviewing customer satisfaction and service recovery process

Met all dept. heads to review & train the staff to upkeep the human capital

Identified staff learning needs and assisting with development

Provided timely and constructive feedback to all direct reports as and when required either formally or informally.

Conducted weekly / Daily meeting with marketing people for enquiry & follow up& conversion to grow up the business

Monitored and maintaining operation & overhead cost in order to maintain maximum revenue to the organization.

Responsible for the overall management of the operation of the Resort

Handled any other supplementary duties assigned

Night Club Manager @ Western Valley Club, Coimbatore June 2009 – Aug 2011

Managed the overall operation of the Clubhouse

Assured that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

Conducted regular inspections to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.

Established quantity and quality output standards for personnel in all positions within the department.

Developed and implements policies and procedures for food and beverage departments.

Assisted in planning and implementing procedures for special club events and banquet functions.

Had the overall responsibility for meeting and greeting guests

Helped developed wine lists and bottle/glass wine sales promotion programs

Addressed member & guest complaints and advises the General Manager about appropriate corrective actions taken

Develops new and innovative ways in which to stimulate member activities and participation in Club events

Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities

Food & Beverage Trainee @ Nilgirs Dairy Farm Pvt. Ltd At Eroad, Tamil Nadu (Industrial Training)

June 2006 – Dec 2006

Achieved the customer satisfaction and ensured business through personalized F&B service

Resolved the guest problems quickly, efficiently, and courteously

Ensured the associates are up to date with hotel product knowledge, including room types, rates relative features and facilities, food and beverage outlets

Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards

Preserved excellent levels of internal and external customer service

Handled the inventory levels and maintained the stocks accordingly

Took orders and served the guests in the restaurants and the dining room

Designed exceptional menus, purchase goods and continuously make necessary improvements

Identified customers needs and respond proactively to all of their concerns

Led the F&B team by attracting, recruiting, training and appraising talented personnel

Established targets, Key Performance Index’s, schedules, policies and procedures

Provided a two way communication & nurture an ownership environment with emphasis on motivation & teamwork

Complies with all health and safety regulations

Reported to management regarding sales results and productivity

Declaration:

I hereby declare that all the details furnished above are true to the best of my knowledge and belief

R.THIYAGARAJAN

References are available upon request

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