Suresh Kana A/L Kanisan

No: ** Jalan Perak * Taman Sri Skudai

***** ****** *****

Email Address: acrkpf@r.postjobfree.com

Telephone Number: 012-*******

Hand phone: 8220 6410

Objective: To improve efficiency, Service Excellence for guests and streamline costing to the minimum level.

Summary:

Food & Beverage operations with Eighteen years in the Hospitality Industry.

4 years progressive food and beverage managerial experience.

Effective in work situations requiring an ability to manage multiple, concurrent and task assign by management.

Able to work varying schedules to reflect the business needs of the organization.

Quick learner with an ability to rapidly achieve organizational integration assimilates job requirements and employs new ideas, concepts and methods. Energetic and self-motivated team player.

Guiding employee efforts toward organizational objectives.

Good communication, interpersonal skills. Thrive in both independent and collaborative work environments.

Computer literate with Microsoft Words and Excel.

Familiar with Micros 8700, Respak System and Fidelio System.

Fluent in English, Bahasa Malaysia.

Date of Birth 26 May 1978

Place of Birth Taiping Perak Malaysia.

Age 37 years old

Race Malaysian Indian

Hobby: Soccer & Public Relation

Marital Status Married

Height 174 cm

Weight 60 kg

Referees:

Watler Gergeler (F&B Director) Traders Hotel Singapore

John Britto (F&B Manager) Pan Pacific Hotel Singapore

Adam Hay Wood (F&B Director) Sentosa Resort & Spa Singapore

Education: 1993

Sekolah Menengah Darul Ridwan (PMR)

Employment History

Balzac Brasserie Restaurant

Restaurant Manager

(10th February 2012 - To Date)

Effectively manage and oversee the daily operations of outlets: French Restaurant.

Reporting directly to the General Manager on weekly progress of F&B operations.

Organize outside events and catering.

Provide support & assistance to other F&B outlet.

Plan and implement marketing promotion strategies to aggressively exceed financial budget & targets.

To optimize overall revenue and profit.

Training, development and welfare of staff with motivation.

Ensure & maintain high level of quality service standards

Track & review performance of Restaurant market trends & survey

Daily review & feedback meeting with Managers on Team, Service challenges,

business challenges and implement strategies to increase covers on non-peak business hours

Co-operation & co-ordination between Chef, Kitchen service staff for Food Quality and Time Management

Generate Wine knowledge.

Sentosa Resort & Spa Singapore Assistant Restaurant Manager (24th May 10 – 2nd February 2012)

Overseeing the preparation food and beverages and ensuring that the servings are appropriate.

Ensuring that hygiene and sanitation is maintained at the high standards within the restaurant.

Ensure the restaurant is cleaned and fully prepared ready for service – checking table layouts, sideboards, buffets, special displays etc.

Check buffet food level are maintained during service, according to customer demand.

Greet, seat, take orders, assist guest with food and wine selection. Check customer satisfaction during service.

Ensured that the team acted upon all up selling opportunities within the restaurant through encouragement and incentives.

Resolving customer grievances about quality of food or other services.

Prepare documentation (e.g. daily menu production, quality control, etc.) for the purpose of providing written support and conveying information.

Ensure that revenue was maximized through correct billing and accounting procedures.

Carried out management functions as required.

Ensured that all standards relating to security were maintained.

Displayed a pro-active and consistent approach to stock control, cost control and cash control.

Ensured that new members of the team received departmental induction within their first week.

Evaluates job performance for the purpose of supporting them in the completion of their work activities.

Assist with planning and organizing of special function /seasonal events /projects.

Challenge and report any person acting suspiciously.

Complete required administrative functions (e.g. customer bills, report, time sheets) and assist with annual budget preparation.

Pan Pacific Hotel Singapore (5 Star Heritage) – Team Leader (03th Mar 08 – 20th May 10)

Scheduled and trained employees and ensured proper coverage.

Responsible for assisting restaurant manager in the supervision of the whole food and beverage operation.

Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.

Taken corrective actions if necessary to ensure standards are maintained.

To inform about daily events, conducted pre-shift meetings of employees.

Regularly greeted customers, took reservations, served food and beverage and maintained the book reservation if necessary.

Made sure that side work duties were complete and tables were properly set before, during and after opening hours.

Responsible for performing other related duties as assigned

Carlton Hotel Singapore – Supervisor (16th April 07 –05th Feb 08)

Scheduled and trained employees and ensured proper coverage.

Responsible for assisting restaurant manager in the supervision of the whole food and beverage operation

To inform about daily events, conducted pre-shift meetings of employees.

Regularly greeted customers, took reservations, served food and beverage and maintained the book reservation if necessary.

Made sure that side work duties were complete and tables were properly set before, during and after opening hours.

Responsible for performing other related duties as assigned

Raffles The Plaza – Team Leader (18 Sep 06 –12 Apr 07)

In charge Operation of Prego Italian Restaurant (Italian cuisine) with total 320 pax of sit down capacity is the biggers Restaurant In Singapore.

Good wood Park Hotel – Restaurant Executive (March 04 – Sep 06)

In charge of Coffee House Buffet Restaurant with total 230 pax of sit down capacity. One of the busiest restaurant operating 24 hours.

F&B Line Experience: Trader Hotel Singapore, Shangri la Singapore.

July 02 – March 04 ( Assistant Restaurant Manager)

Jan 01 – July 02 (R/Service Captain)

15 July 98 – Jan 01 (R/Service Captain)

16 Apr 97 – 15 July 98 (Captain Buffet Restaurant)

10 Oct 94 -16 Apr 97 (Main Dining Waiter) 546 capacity

Responsible perform shift duties will be schedule according to the operational hours of the outlet.

Our guest whom we must delight every single time through consistent quality.

Employees who will work in sync as one team one way towards excellence.

Our Owners who will receive a healthy profit if we are looking well after the

First two stakeholders.

ACHIEVEMENTS

Certificate of Recognition of dedication and service Excellence Gold Reward in 2003

Certificate of achievement successfully completed GEMS program in June 2006

Certificate in Basic Supervision by QW Singapore in August 2010

Excellent Service Award (Silver) in 2002

Completed food hygiene course by Ministry of the Environment Singapore in 2003

Certificate in food handling and hygiene by Sha Tec Singapore in 2003

Certificate of Achievement Food Handling & Hygiene Course by Raffles International in 2000

5 Years Service Rewards by Shangri-La Hotel in 2003

Certificate of Delighting Customers by Shangri-La in 2000

Certificate of appreciation for Singapore F1 Night Race record by Pan-Pacific Hotel in year 2008

Certificate of appreciation by Pan-Pacific Hotel (Asia’s Leading Business Hotel) in 2008.

Certificate in recognition for achieving the top city hotel in Asia and travel + leisure’s world ‘s Best Awards in 2009

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