Manvir Singh Thakur

Address: #**/*, ******* **********

Near Chandigarh Airport

Chandigarh

Mobile: +91-708*******

Email: acq4kl@r.postjobfree.com

Summary:

Post Graduation from Swiss Hotel School specialized in Hospitality Management. Pass out of Institute of Hotel Management IHM, Diploma in Computer Applications.

My Managerial Experience span's over 13 years in the hospitality Industry. I am a committed 'hands on Person ' to get the Job done. I posses a strong managerial background which covers all aspects of operations such as Financial Management, Forecasting, Budget Preparation, Sales promotion, Accommodation, Food & Beverage, Administration. My key responsibility in any organization is Profitability, Cost Controlling, Smooth operations and property maintenance.

Have the positive attitude and strong leadership qualities but caring supportive and understanding approach towards staff that encourages Team Building and individual achievement as well. I have experience in all facets of staffing including delegating, disciplining, training, supervising and implementing operating procedures.

Assets:

Achieving guest satisfaction by implementing and increasing brand standards, creative in generating new revenue streams, very successful in motivating and developing team members and exceeding bottom line expectations by maximizing revenues through constant up selling and reviewing of operating costs.

Specialities:

Managing both Top & bottom line figures along with cost controls.

Ensuring maximum GOP & ROI through eye for details on maximum utilization of resources available

Education:

Post Graduation in Hospitality Management Swiss Hospitality School, Geneva/Monteux, Switzerland (September 2004).

Three Year Diploma in Hotel Management (IHM ), (Aug1999-June2002)

Higher Secondary from D.A.V school, Jalandhar, Punjab, (June 2001)

Professional Experiences:

Company Name: Hotel Best Western Premier Almeida

Title: General Manager

Location: Chandigarh, India

Time Period: September 14 – Till Date

5 Star hotel brand name of world's largest chain of hotels, 75 well equipped tailor made rooms with ultra modern amenities. Hotel has Gym, Zion Spa, All Weather Swimming Pool, 6 different F&B venues, multi-cuisine restaurants, Sky Bar Lounge.

Participates in the development and implementation of business strategies for the hotel which are aligned with

Company’s overall mission, vision values and strategies

Maximizes profitability and revenue by directing the hotel operations along with the General Manager by looking after

over all departments of the Hotel such as Front Office, Sales, House Keeping, F&B Service, Banquets, Food Production,

Administration, Finance, etc being the second in command of the hotel.

Develops and implements strategies and practices which support employee engagement

Managing hotel operations by preparation of business plans, budget forecasting, quality assurance program, hospitality

law, and long-range planning

Resetting operational Brand standards & revamping processes

Driving Brand Collaboration

*Got No.1 Position in Chandigarh Hotels on Trip Advisor within three month Tenure and maintain 60% Occupancy each month.

Company Name: City Group of Hotels

Title: General Manager

Location: Chandigarh, India

Time Period: March, 13 – August’14

The Hotels are owned by City Group Hospitality.

Managing the day to day activities of two hotels one a Three Star & other Four Star recognized. The combined capacity

Of hotels being 105 rooms having Luxury Suites, Studio rooms etc with a Convention building having four different halls &

Terrace to accommodate total of 500 pox.

Actively involved in Branding of the Hotel Turquoise- Chandigarh and Hotel Rajshree and setting up of awareness

Towards the new launched Hotel, Brand & SOP Manual.

Ensuring that the Hotel is promoted through various print and e channels.

Planning of sales & revenue budgets & introducing ROTD/BAR Rates for the hotel

Company Name: Hotel Sea Rock Inn

Title: General Manager

Location: Daman, India

Time Period: February, 12 – February’13

Day to day operations of two 4 star Luxury property across the Beach sides that cater exclusively to top brass business travelers representing the Who is Who of Indian MNCs. Also responsible for the day to affairs of the corporate office located in Daman and the regional offices in Mumbai and Delhi

Increased Employee Satisfaction from 74% to 91%.

Reduced Turnover from 37% to 17%.

Directed Quality Improvement Teams in Service Timeliness, Pool/Beach Operations, & Food Safety/Quality to become

The company’s benchmark.

Certified Labor Management System Analyst.

Directed Emergency Management preparations for 5 hurricanes.

Heading the Operations Team including Two Operations Managers, Senior Managers, Executives and a pool of over

150 staff.

Increased guest satisfaction to 94% (Guest Research Center).

Improved financial sustainability by reducing fixed costs, increasing sales and managing product and labor costs.

Reduced food cost and beverage cost by 5%.

Working with IBS Hospitality Group joint venture of Sea Rock Group as a Project Director (F&B Operations) to set up all operations in Food and Beverage department in Ebene, Mauritius.

Company Name: Hotel Surya Palace

Title: General Manager

Location: Varanasi, India

Time Period: April, 9 – January’12

Managing the Operations of 4 Star property with a staff of 140 line employees and 8 Managers in a 90keys, One Night club, Restaurant Canton, Sole Bar, and 4 Banquet hall capacities of 0 to 3000 guests.

An effort was engaged in to transform the 15-year-old restaurant Canton into a vibrant, healthy, and financially sustainable operation. A new culinary team was recruited, a new service team and leadership team was formed and trained, service delivery processes were retooled and sales and marketing programs refocused.

Facilitated Staff Grooming and changed mind set resulting in higher productivity and reduction in staff strength from 155 to 140

(Mainly managers resulting in high savings).

Audited all departments for quality of services on a monthly basis and supported departmental heads by providing them tools for

Better-run operations.

Increased the GSS by 18% and ESS by 51% by making the guests feel valued and promoting employee-guest interaction and by

Forming an employee advisory council for improving guest satisfaction.

Implemented the 70 lacks renovation of the Hotel Rooms & Menggi Ferra club, and lobby up gradation.

Responsible for assembling, tracking and interpreting financial and operational plans for the Rooms and Food & Beverage department,

To include the annual hotel budget.

Accomplished reduction in Electrical costs by almost 15% every month.

Direct Reporting to Directors and Chairman.

In a span of little less than a year the hotel had shown growth of 10%. The ARR had grown by 10% & occupancy by 5%. Developments post joining includes Lobby up gradation, WI Fi connectivity in entire hotel, adding a Banquet kitchen and Existing bar up gradation and furbishing. Also periodic Maintenance of building and rooms etc.

Company Name: Ramada JHV, Varanasi

Title: Food and Beverage Manager

Location: Varanasi, India

Time Period: January 2007 – March’09

Responsibilities:

Food & Beverage Manager: The Ramada Hotel-Varanasi, India (5 Star) 190 Rooms & Suites.

Effective Management & Performance of all the Food & Beverage Operations, Kitchens, Stewarding,

Banquets & Conferencing, Outdoor Events &Trainings. Handle all Clients & Staff issues diligently and

Diplomatically.

Ensures high Net Profits against high quality foods, sound knowledge of Operating Controls, Budgeting &

Forecasting,Accountable for P&L, Cost of Sales statement, Financial & Marketing aspects and Business Development

Participate in F&B Product and Equipment Inventory Management, Responsible for Grooming Standards,

Hygiene controls, Health & Safety, Sanitation and HACCP implementation

Conduct regular Trainings Sessions and ensures SOP are implemented and followed. Strong interest and

Knowledge of Food & Beverage industry. Dynamic, ambitious, competent, creative, detail oriented, reliable&

Self-motivated.

Proactive hands on approach practicing strong communication, motivational, interpersonal & negotiation

Skills, Lead by example and chasing excellence, maintaining & setting High Standards. Exploring new

Revenue Centers.

Ensuring Staff Satisfaction & Motivation is always high with Promotions, Activities happening in-house.

Practice Strategic, Analytical and Tactical Abilities. Customer Focused highly developed Networking Skills,

Proven Leadership Skills, and ability to Motivate and Develop Subordinates. Experienced in High Volume

And fast paced environment. Strong in Banquets operations and C&B sales.

Does Duty Manager as scheduled.

Company Name: Copthorne Millennium Group

Title: Restaurant and Bar Manager/Asst. Food and Beverage Manager

Location: London (U.K)

Time Period: November, 2005 – November’2007

The Five Star hotel is set in 40 acres 280 room keys of beautiful parkland and offers a selection of leisure facilities, including a nine whole golf course, a fully equipped gym and health club, floodlit tennis courts and an indoor swimming pool 5 F&B Outlets, including Sports Bar & Restaurant, 40 F&B Employees.,

Responsibilities:

Controllable costs were all brought in line with budget.

Employee morale was improved by bringing them into the decision making process via continuous improvement teams.

Wine & beverage program was revamped, employees trained, and beverage to food sales improved by 20%.

Launched first annual “Wild about Game Cook-Off” to craft a culinary identity and establish an area of expertise.

Event was featured on the cover of The Wall Street Journal and in Time Magazine.

HR Activities:

Recruitment, Performance Appraisal, Management of the employees in the F&B unit, accommodations, Facilities.

Monitoring & timely execution of PAMS (Payroll management system operation).

Measuring & monitoring all parameters & attributes against pre-determined targets on SALT.

Measuring improvements in satisfaction ratings in the various aspects like SALT.

Monitoring complaints & take measures to ensure complaint reduction.

Effectively participated in CSR & Charity Activities like forming green team.

Support in implementation of total Quality initiatives in the unit.

Company Name: Gastro Swiss

Title: Management Trainee/Restaurant Manager

Location: Geneva, Switzerland

Time Period: January, 2004 – October’2005

Responsibilities:

Started my career as Management Trainee at Gastro Swiss, Have undergone through the elaborate training in all the

Departments.

Learned the strength of teamwork and got the experience of professional atmosphere and learned to survive under pressure.

Successfully commissioned and operated the Mirage Discotheque of Gastro Swiss.

Refurbished the Coffee Shop in a short span of 15 days with lot of planning and coordination between Projects, Engineering

And F&B teams. Re-launched with a unique blend of live and innovative service delivery.

As Restaurant Manager (i) Achieving the Targeted Budgets for the given outlet (ii) Maintaining the Service Standards

(iii)Focusing in Guest Satisfaction and Service Recovery (IV) Re launching of Restaurant.

Trainings:

22 Weeks Industrial Training from Oberoi Hotels & Resort, New Delhi in Production department Delhi.

8 Weeks Industrial Training from Taj Bangalore in Food and Beverage Department in Bangalore.

Soft Skills: Technical, Leadership, and Managerial.

Awards and Pre Openings:

Achieved foundation certificate in food hygiene from Chartered Institute of Environmental Health in London.

Successfully Opening of Khansama Restaurant Ltd. in Singapore as a Project Head in 2010.

Pre opening of Madhu Hotel & Resorts in Agra 2012.

Pre-Opening Of Hotel Best Western Premier Almeida in Chandigarh 2014.

Personal Details:

Permanent Address Galore, Hamirpur (H.P), India

Date of Birth 05/03/81

Father Name Late Sh. Ravel Singh

Marital Status Married

Nationality: Indian

Languages known: English, Hindi, Punjabi and French

Skype Id. manswiss2001

For References Please visit my Linked in Profile and ask for more.

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