Customer Service Team Leader

R. SANTHANA KRISHNAN

E-Mail:*************@*****.***

A dynamic professional with 35+years’ rich &cross functional expertise in:

- Food & Beverage - Key Accounts - Hospitality Services

- Business Planning - Safety, Environment - Menu Planning

- Customer Focus - SOP Implementation - Client Retention

- Vendor Management - General Administration

- Budgetary Control - People Management

A team leader with proficiency in leading dedicated teams for running successful business operations and experience of developing procedures and service standards for business excellence.

Passionate and enthusiastic manager with proven skills both in Food & Beverage (Contract Catering)

Demonstrated ability to work within tight deadlines and have the capability to develop the site both financially and in the services offered.

Skilled in managing the catering effectively discharging the functions while ensuring adherence to the hygiene standards.

Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.

Excellent communication, interpersonal and man management skills with the ability to motivate a large strength of men under adverse circumstances.

Distinction of steering improvement initiatives with focus on streamlining & managing operations with proactive planning, introducing new concepts, steering changes, etc.

A keen communicator with the ability to relate to people across all hierarchical levels in the organization; possess ability to motivate people to achieve organizational objectives.

COMPETENCY OVERVIEW

Coordinating with purchasing department to identify best vendors to supply the highest quality food products, supplies and preparing purchase requisitions for items - food, beverages, equipment and supplies.

Supervising entireContract catering inclusive of formulating & implementing the departments’ Standard Operating Procedures.

Developing procedures, control systems for maintaining quality & hygiene standards and generating cost savings in operations.

Negotiating agreements with vendors, ensuring all deliveries accurate and on time.

Maintaining staffing levels for required operational volume, managing hiring & training and developing appropriate staff training program to ensure consistent operational performance.

SUMMARY OF EXPERIENCE

HIGHLIGHTS:

●Industrial units - General motors, IPCL, Reliance, Hindustan Motors,

ABB, Hyundai, MRF, TVS Groups, Lotus, Adani Portm, RAMCO Cements,

Cain Energy.

●Institutional Units – LIC Training centre, RBI Training Institute, Mahendra College of engineering, SA Engineering College, Infosys Training Centre,

VIT.

●Hospitals - MMM, FLL, Mahaveer hospital, Sterling Hospital, Leelavathy Hospital.

●Food Courts – WIPRO, HP, Infosys, Cognizant, Microsoft, Google, HCL.

●Remote Site – Saipam Aban- SlumBuger, Scalan Hi-Tech, Triveni, PDO sites, Essar, Cain Energy

●Events – Gun Factory Kosapur,Ramco, Reliance,

CURRENTLY WORKING AT: Zenith Food Solutions Pvt ltd-Chennai,

Riddhi Corporate Services -Baroda-Gujarat,

Empire Hospitality Services- Surat-Gujarat

as F & B Consultant

Since June 2013 to December 2015

INTEGRAL FOOD SERVICES

as Operations Manager

Based in Doha –Qatar

SALARY :RS.1,00,000(6000 RIYALS+2500 RIYALS Allowances)

Since 2011 to 2013

ISS Catering Service south Pvt Ltd

Senior Manager

SALARY :55,000

Since 2009 to_2011

ISS ( BANGALORE )

Operation Manager catering (Karnataka Region)

SALARY RS.35,000

Since 2008 to2009

ISS ( SIVAS Integration)

Base Manager (Bangalore Region)

Since2007 to2008

PYRAMID SIMIRA LTD.,

SR. F&B Exe (at Corporate Office)

Since 2004 to 2007

R.H.S. LTD.,

Regional Manager (on contract)

Hospitality (ICICI Bank, Chennai )

Since 1989 to 2004

R.K.H.S. LTD.,

as Unit Manager

Since 1980 to 1989

TAJ GROUP OF HOTELS

As Houseman

Significant Highlights

Ensure safety & hygiene policy is strictly followed at sites

Initiate Development of new menus,Upgrade old menus & special menus& special event menus

Carry out Operational audits to check for confirmation to laid down process & policies .

Develop new ideas for promotions,Food festival calendar .

Acting as part of all the setup and startup to management standard operating procedures.

Managing the logistics and supply chain management involved in the projects.

Handling menu planning, food quality, budgeting, cost control, staff training, coordinating staff recruitment, purchasing, vendor development, receiving, weekly and monthly financial reporting.

Monitoring the logistics and transportation operations as per the client needs under global Chevron Facility Management Contract.

Ensure that all the service deliveries are carried out as per the terms & conditions agreed upon with the client.

Plan the Pre –Preparation area to ensure that the items are processed according to recipes & Daily menus

Responsible for business Forecasting budgets,MIS,Maintenance Effective F&B & Cost Controls to produce optimum benefits with Minimum production cost

Mentoring 8 Staff for menu planning, food quality, cost control and training.

Implementing best practice H&S, personal and food hygiene within food service dept...

Coordinating the special events for the hotel like Food Festivals and VVIP Sit down Dinners.

Modifying the menu for In-Room Dining, Central Kitchen and Corporate Menu .

Co-Ordinate with the purchase department to understand & forecast the cost trends & revisions.

Timely address of all issues with pertaining to the client & operations.

PERSONAL DOSSIER

Name : Santhana krishanan. R

Father Name : Ramachandran. K

Address : 13/ 48 Central Avenue,

M.K.B nagar,

Vyasarpadi,

Chennai - 39

Date of Birth : 11.3.1963

Marital Status : Married

Place : Chennai

Mobile : 730-***-****,988-***-****

SALARY : 75000 and above IRS PER MONTH (EXPECTED)

LANGUAGES : English, Tamil, Telugu, Hindi, Malayalam

NOTE : One of The Best cost Controller & Mobilization.

YOURS FAITHFULLY,

(R. SANTHANA KRISHNAN.)

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