CURRICULUM VITAE

VINAY KRISHNA

E Mail: acwyrm@r.postjobfree.com/acwyrm@r.postjobfree.com

Phone: +919*********

Skype: vinay.krih

OBJECTIVE

Seeking a challenging position within an international/national competitive Hospitality Environment as EAM/Resident Manager/Director Operations or General Manager

SKILLS: Seasoned hospitality executive with 15 ++ years of progressive experience in the hotel industry properties like’’IHG, Rotana, Moevenpick, The Imperial, Swissotel, Radisson Blu”. Solid organizational, communication and time management skills, consistently exceeded goals. Skilled at motivating and directing others, Dedicated to quality, innovation and customer satisfaction.

PROFESSIONAL EXPERIENCE

General Manager Aug 2014 – Till date

Royal Orchid Central Vadodara, Gujarat, India

Reports to SVP n Managing Director

Responsibilities and Job Description:

Directing operations of 110 rooms Luxury Business Hotel, which includes 4 Food and Beverage outlets with the required experience and leadership skills, directing the development and execution of an hotel strategic planning – marketing & Sales initiatives for Rooms and Food and Beverage along with enhancement of product.

Responsibilities and accomplishments:

Develop, administer and control the hotel revenue and expense budgets, Planed, directed and organized the entire hotel services, Supervised the entire hotel functions such as Front Office, food and beverage departments, Sales n Marketing, Engg, Kitchen, housekeeping, IT, Human resource n finance, while taking a strategic proactive approach and planning ahead so the hotel maximizes its profits, similarly have monitored expense via different strategies to ensure that meeting Bottom line.

Doing P n L statement with corporate n ownerships, sharing details and planning, forecasting for coming months ie Analyze Profit & Loss and General Ledger statements. Submit P&L Variance Reports in a timely manner. Doing follow ups with RSO for business leads as well as getting update on market conditions like as Local/Regional and OTA.

Focused on the both important element of the role – Business management as well as people management through Strong leadership skills, Managerial approach through delegation and supervision, communication, organization skills, Customer Service focused handling skills, motivating teams and employees.

Maintain relationships with target accounts. Sustain pieces of business that are core business. Retain and service that, Facilitate lead management processes within the hotel and provide sales support to team, Oversee tracking of leads and results, follow up with DOS to ensure leads are actively managed and followed up on, empowering them to take decisions.

Opened new source of revenue in Food and Beverage department ie Outdoor catering as well as some more in-house activities to have additional revenue ie higher by 10% YTD in F n B Budget whereas GOP went up by 3% for year 2014 – 15, similarly for year 2015 – 16 overall revenue went up by 7% whereas GOP up by 4%.

Director Food and Beverage Aug 2013 – Sept 2014

Radisson Blu Dwarka, Carlson Rezidor, New Delhi, India

Reports to General Manager

Responsibilities and Job Description:

Directed overall strategy and day-to-day operations for all food and beverage outlets, leadership oversight for staff of 175 employees with 12 direct reports and revenue, service, catering sales and overall strategy and day-to-day operations for all food and Beverage outlets 273 Luxury Business Hotel and responsible to do revenue of 300 million INR.

Accomplishments:

Did successful Opening of Dvar-Indian Restaurant (120 Covers) and leased Out Night Club (275 Covers).

Implemented revised menus in all outlets, successfully converted two restaurants to profitability, streamlined cost containment initiatives and adjusted staffing levels responding to seasonal need and business calendar, realized annual savings of Rs. 12 Lacs INR, Managing food cost, controlling inventory and upholding menu standards, Organized food and beverage events to attract customers.

Did annual Tie with Beverage Companies and realized annual support of Rs. 35 Lacs INR.

Conducted successfully New Year with 4.7 Million INR in a day.

Director Food and Beverage (Former Swissotel The Chancery Pavilion) Feb 2011 – July 2013

The Chancery Pavilion, Bangalore, India

Reports to General Manager

Responsibilities and Job Description:

Directed overall strategy and day-to-day operations for all food and beverage outlets, leadership oversight for staff of 167 employees with 9 direct reports and revenue, service,

Catering sales and overall strategy and day-to-day operations for all food and Beverage outlets 234 Luxury Business Hotel and responsible to do revenue of 230 million INR. Heading department during Transition period from The Chancery Pavilion to Swissotel Chancery Pavilion for year and half, coordinating with Head office for the same

Accomplishments Year 2011 – 12 – 13:

Grew F n B sales up - to 18%, similarly grew profitability up to 7% by developing new Sales channels via Revenue meetings and sales strategy and by controlling expenses like as Purchasing, menu planning’s, engg. Techs etc.

Beverage cost brought down from 27 % to 22% and similarly increased Beverage sale by 40% higher compare to Budget.

Met Financial Budget for year 2012–13. With over all 52.65% profitability in F n B Department.

Beverage Cost brought down to 19% compare to 22% where Beverages sale went up by 25% compare to last year.

SR. MANAGER F n B/BEVERAGE MANAGER Dec 2007 – Feb 2011

The Imperial, New Delhi, India

236 Rooms,8 F n B Outlets, 6 Banqueting Halls of approx 50 k Sq. ft area

Reports to Food and Beverage Director

Responsibilities and Job Description:

Responsible for overseeing the efficient running and profitability of three restaurants and 2 bars by combining strategic planning and day-to-day management activities, such as shift pattern organization

Accomplishments:

Met Budget of South East Asian Restaurant Spice Route (07 – 08) and later moved to Indian Restaurant Daniells Tavern and Daniells Tavern restaurant did record sale exceed budget by 13 million INR more compare to actual Budget(08 – 09) and awarded for Best Pan Indian Restaurant for year 2010.

Finished the dead stock of Beverages worth of 20 Million INR lying for quite long time for last 3 years brought down Beverage cost from 33% to 22%, Maintained controlled measurements to reduce breakages by 40%.

OUTLET MANAGER Pre Opening Team Member Nov 2006 – Nov 2007

Moevenpick Tower and Suites, Doha, Qatar {www.Moevenpick.com}

350 Rooms, 6 F n B Outlets,12 Banqueting Halls of approx 40 k Sq. ft area

Asian Restaurant Wok Mee

Reports to Food and Beverage Manager

Accomplishments:

Did Successful Opening of First Noodle House in Doha of 286 Covers. Leading Team of 24 which includes 14 different nationalities and assisted Food and Beverage Manager to do opening of rest Food and Beverages Outlets within Hotel, Made SOP’s of all Food and Beverages outlets.

Certified Departmental trainer for Food and Beverage service from Moevenpick Hotel and Resorts.

RESTAURANT SUPERVISOR Pre opening Team Member July2005 - Nov 2006

Al Murooj Rotana Hotel & Suites, Dubai UAE {www.rotana.com}

467 Rooms, 10 F n B Outlets along with 18 Banqueting Halls of approx 80k Sq. ft area

Reports to Restaurant Manager

Accomplishments:

I was best seller for Rotana Loyalty membership for three Consecutive months and we sold maximum no’s of Loyalty membership cards in a month within a year in History of Rotana Hotels ie sold 16 cards out of 30 cards.

FOOD AND BEVERAGE SUPERVISOR Jan 2004 – July 2005

The Grand Intercontinental Resort, Goa- India {www.goainterconti.com}

255 Rooms n 10 Villas each 5 rooms,6 F n B Outlets along with 6 Banqueting Halls of approx 50k Sq. ft area and Resort spread in 85 acre.

Reports to F and B Manager

Accomplishments:

I was best salesman for F and B department and rewarded as best employee of month after my two months. Beverages sales increased by 75% during my tenure.

CAPTAIN Sep 2000 – Oct 2003

ITC WelcomHeritage Umed Bhawan Palace Hotel, Kota- India {www.welcomheritage.com}

Reports to Restaurant Manager

Accomplishments:

Worked for Three years and introduced Wedding Segments which was very successful and shown almost 100% growths for First Two Years i.e. Rs. 10 Lacs per month and yearly INR 120 lacs which went up by INR 220 Lacs next financial year.

HIGHEST DEGREE ATTAINED:

Diploma in Hotel Management, Catering Technology and Applied Nutrition

Indian Institute of Science and Management, Ranchi – India {1997 – 2000}

REFERENCES

Mr. Eric Piatti Mr. Vijay Wanchoo

General Manager Sr. V.P and General Manager

Swissotel Nai Lert Park The Imperial

Bangkok, Thailand New Delhi, India

E Mail: acwyrm@r.postjobfree.com EMail: acwyrm@r.postjobfree.com

D. No: +66 2 867 7165 M. No: +91-989*******

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