C/o. Y.V.D. Rajeshwari,
Flat No. 201; Door No. 13-82,
Shravani Apartments, Yadav Nagar,
Malkajgiri, Hyderabad - 500047.
Andhra Pradesh, INDIA Mobile: 097*-********
To work in the dynamic hospitality environment in order to ensure optimum use of human capital for the benefit of the organization & being a result oriented manager seeking to leverage extensive background in recruitment, employee relations, training & Performance appraisal in human resources as a manager in training.
Working as a Branch manager for copper chandni Bahrain a fine dining restaurant with event catering division .( also handling corporate learning and development for the group of 21 restaurants)
(a prestigious fine dining restaurant group from Saudi Arabia) adliya from April 2017 (pre-opening).
worked as a Restaurant General Manager for Alazzam Group in Wagamama Bahrain city center( a prestigious group of Wagamam UK Franchise) from pre-opening ( from 9th Aug 2015 till march 2017).
I made my restaurant Stand as a top grosser of all 40 restaurants in Alazzam group for 18 months.
Handled the exclusive kitchen with front of the house team 53 number of staff by following all the international food safety and shelf life guidelines the food which come from UK.
Successfully proven track record of 93% score in all 3 corporate audits every month in wagamama for 18 months.
The restaurant was named Wagamama corporate Middle East training hub.
Attended international operations training from Wagamama Qatar for 2 months
Worked as an F&B manager (Unit manager) for Sodexo
Worked as Outlet manager In The park Hyderabad.(A 5 star boutique contemporary palace and luxury collection hotel)
The part of a successful Pre-opening team of The Park, Hyderabad (Apeejay Surrendra group).
Was part of the pre-opening team of the novotel Hyderabad hitch city
Was part of the pre-opening team of the novotel Hyderabad airport
Was part of the pre-opening team of the taj Chandigarh
Felicitated for being the mini bar in charge to initiate record highest sales at novotel Hyderabad
Also very good knowledge about f&b flash presentation(park f&b revenue analysis) reports
Handled teams constituting members from 18 different nationalities for a constructive learning and development of the organization.
Proven record as team player.
Working as a Branch Manager for copper chandni Bahrain a fine dining restaurant with event catering division.(a prestigious fine dining restaurant group from Saudi Arabia) adliya from April 2017 (pre-opening).( also handling corporate learning and development for the group)
Worked as a Restaurant General Manager for Alazzam Group of restaurants in Wagamama city center Bahrain (a prestigious group of Wagamama UK franchise ) from pre-opening (from 9th Aug. 2015 till march 2017)
Worked as an F&B manager for Sodexo 13 months.
Worked as an Outlet manager for The Park Hyderabad (A group of Apeejay Surendra a 5 star boutique contemporary palace and luxury collection design hotel) from February 2st 2010from pre-opening to 2nd June 2014
Worked as an F&B snack waiter self-service (buffet & restaurant) in Costa Cruise Italy for 22 months.
Worked as an F&B Attendant for Novotel, Hyderabad a 5 star hotel (A group of Accor International) from Pre-Opening 18th May, 2006 to 8th Dec 2007
Worked as an F&B Associate in TAJ KRISHNA, Hyderabad a Five Star Luxury Hotel (A Member of Leading Hotels of the World) from 15th May, 2004 to 18th May, 2006.
One of the Pre-opening Team Member for Taj Chandigarh from 3rd March, 2005 to 7th May, 2005 under deputation from Taj Krishna, Hyderabad.
Worked in GREEN PARK as an F&B Attendant for 8 months a 4 Star Deluxe Hotel from 1st November, 2003 to 13th May, 2004.
Worked as a trainee F&B Attendant in HOTEL TAJ RESIDENCY a 5 Star Deluxe Hotel from 1st September, 2001 to 1st February, 2003.
CURRENT JOB PROFILE
To maximize revenue and profitability of the store, by ensuring prompt, accurate and personalized service to all guests. Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guest of the store. Also follow up with the quarterly, annually corporate (Saudi) purchase orders, and local purchase orders according to the sales. Ensuring the employee cost according to the management fixed budget.
Operational, revenue, coordination & cost efficiency
1.Responsible for overseeing and directing all aspects of the store. Operations. Supervises the function of the operations, facilities, employees and costs. Instrumental in achieving operational excellence in his area.
2.Provides functional assistance and direction to f&b operations.
3.Sanitation, cleanliness and hygiene of the Front & Back Area.
4.Leading by example - Fills in for line staff whenever required.
5.Assists to control and formulate the annual Food and Beverage Revenue budget.
6.Co-ordinates with the Purchase Manager for special purchase requirements relating to restaurant operations and functioning.( UK and local purchasing orders)
7.Takes and regulates month end inventories of crockery, glassware, cutlery, hollowware, tableware, linen and all other perishable and non-perishable items that are essential and related to the f&b operations.
8.Controls all operating costs & create awareness in the team
9.Breakage control & tracking daily & monthly consolidate
10.Assists to control and formulate the annual Food and Beverage Expense budgets.
11.Supervises cleaning and maintenance of equipment in the work area.
12.Achieves maximum profitability of the outlet he or she is assigned to.
13.Controls - Quality levels of products and service - SOP guidelines
Guest Orientation & Feedback
1.Interacts with guests of the hotel and individuals outside the hotel including, suppliers, government officials, competitors and other members of the local community.
2.Maintains close surveillance of guest comment cards of the outlet he or she is assigned to and carries out monthly analysis of the same and shares the same as required.
Team Handling & productivity
1.Establishes and maintains effective employee relations.
2.Team coordination and conflict resolution are his prime area of competencies.
3.Conducts under the guidance of the Dir./ Associate Dir. - Food and Beverage and the co-ordination of the Human Resource department such functions as employee orientation, on the job performance appraisal, coaching and supervision, if necessary to ensure appropriate staffing and productivity.
4.Develops formal training plans and conducts on the job training sessions for the In room dining employees.
5.Attends and contributes to Food and Beverage departmental meetings.
6.Performs related duties and special projects as assigned.
Reporting, Checklists & Recording
1.Establishes and maintains a record system to include, but not limited to the following;
Promotion and festivals file
Breakage and inventories file
Budgets and sales analysis file
Privilege & Guest Data base for mailer, sms burst or tele-calling etc.
1.Assists with the following
Inspection checklists - daily briefing, monthly checklists etc
Departmental reports - month end, competition, expenses etc.
Other reports as required
Initiatives & Special Responsibilities
To coordinate with finance for the monthly P&L statement for F&B and f&b flash.
To follow up on the areas of concern (higher than budgeted costs) & get the relevant details.
All guest feedback (positive or negative) to be collated & replies formatted & sent to Director F&B
Departmental trainer for food & beverage.
STCW 95 Course from Navel Maritime Academy - Mumbai.
(Personal survival Technique, Fire Prevention and Firefighting, Elementary First aid, Personal safety and Social responsibility)
Father's Name : Late M.S. Rao
Gender : Male
Marital Status : Un-married
Nationality : Indian
languages Known : English, Hindi & Telugu,
Hobbies : Surfing the Net, watching cricket
I hereby declare that the above specified details are true and correct to the best of my Knowledge and belief.
Place : M. S. R. Vamsi Krishna
Mr. S. kumar
Room Divisional Manager
Mr. Dinesh shetty
International Hotels Establishment
Corporate Technical Head