RESUME

B.RAVIKUMAR

Telephone Number: India: 91-995*******

: Saudi: 966-*********

Email Address: ac8xf4@r.postjobfree.com

Skype id: RAVI KUMAR

Date of Birth: 11/09/1964

Passport Number: P 9480572

Passport issued: Indian Embassy Kuwait

Passport Expiry: 16/01/2027

Permanent Address: B.Ravikumar

320/6G4, S1 Royal Garden,Pillayar Koil street

Thenmozhi Nagar, Keelkattalai, Chennai-600117,

Career objective: to find challenging position to meet my competencies, skills and experience.

Work experience: At present (From 30/08/2017) working as a catering project manager with EL-SEIF OPERATION & MAINTENANCE CO in Saudi Arabia

Previous work experience: (1) Sodexo international catering company, from 05/06/2015 to 06/06/2017

Designation: Project manager

Clients: MOH Hospitals, Petroleum Development of Kuwait

(2) AL Athanian Catering Company LLC- Oman from 15/08/2012 to 15/04/2015

Designation: Area Manager [South Oman]

Clients: Galfar, GPS, Al- Hassan, Powertech, L& T, Al Khalili, Al Ghalbi

Petroleum Development of Oman (PDO), Oman Oil Company

Exploration and Production (OOCEP) and OXY

(3) Tawoos catering company LLC – from 15/12/2006 to 15/06/2012

Designation: Location manager

Clients: PDO, MOH Hospitals

(4) Gundy Race Club: from 24/11/1999 to 12/10/2006

Designation: F&B Manager

Clients: Gundy Race Club

(5) Norwegian Cruise Liner: from 14/01/1993 to 16/08/1998

Designation: Senior waiter

Clients: Dinning service for on board Passengers

(6) Oberoi Hotels: from 05/05/1990 to 06/05/1992

Designation: Night shift in charge

Clients: Room service and coffee shop

(7) The Trident Oberoi Hotel: from 1987 to 1990

Designation: Captain

Area of worked: Room service, Coffee shop, Banquets

KPI”S:

•Plan, organize and control the establishment’s operations to ensure that the food quality, presentation and service are provided to the appropriate standards as defined by the client and the company

•To produce all food services to the agreed client and company standard through the catering team

•To manage the quality and hygiene of the food cycle from preparation through to delivery

•Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI’s

•Ensure the standards across the site are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract.

Financial:

•To ensure financial documentation and accountancy of all catering units (and those from suppliers) is accurate and within agreed budgeted levels

•Compile and agree an annual business plan with the reporting managers, and to be responsible for achieving all actions

•Purchases of materials, consumables, non-consumables within the limits of the budget and in accordance with the company purchasing policy and procedures.

•Recommend and implement cost reductions and service improvements to the standards required by the client.

•Achieve and maintain the food cost in accordance with the budget (or any variation authorized by the Operations Manager). To produce and report costs/sales analysis to the Operations manager on a weekly basis

Health and Safety

•Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate

•Ensure compliance with all Health & Safety and Hygiene procedures as per PDO, OXY and OCCEP standards

Client Relations and Communication

•Maintain excellent client relationships and communicate client at every opportunity – holding a review meeting

•Ensure that all written communication represents a professional image to customers, clients and staff

•Actively seek and identify opportunities for business growth both within the contract and the external market

•Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary

HR and Staff

•Recruit, manage, induct, train, motivate and appraise staff to promote good employee relations and operate within Company procedures, standards and legislation standards.

•Ensure that all employees project a positive, approachable, friendly and professional image

•Hold month team briefing meetings.

•Attend Company Training Courses and Meetings as requested

•Plan and control holidays within the operation to “self-cover” where practicable

General

•To actively seek and identify opportunities for business growth within the contract and external market

•Ensure all the operations of the catering establishment are conducted according to Company policy and procedures and in terms of the contract

•Operate and develop the catering establishment so as to ensure that within the terms of the catering contract and budget, efficient and economic use is made of its resources

Key Responsibilities:

•Produce and agree all site business plans including annual budgets and manage their commercial performance.

•Communicate with all Clients, and manage and lead the operations teams.

•To ensure all company targets are achieved whilst ensuring client retention.

•To be responsible for the Hospital catering contracts and their profitability.

•Review supervisor’s individual performance and identify training and development needs.

•Assist the sales team with identifying opportunities.

Academic Qualification: Inter-Mediate (10+2)

Computer Literacy: Basis knowledge with word and excel

Technical skill: Having valid Oman, Kuwait and Saudi driving license (light)

Course attended: HACCP Level 3

Supervising food safety (Level 3)

CME-E

HSE Induction (PDO)

IFR (initial fire response)

H2S Induction

HTS-E

SLM-ME

SANITATION COURSE

Languages: English, Arabic, Hindi, Malayalam & Tamil.

References:

Available on Request

B.RAVIKUMAR

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