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Operations Manager-Catering/Area Manager/F&B Manager

Location:
Chennai, Tamil Nadu, India
Posted:
December 25, 2019

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Resume:

ANANDAN SHANMUGA SUNDARAM

Mobile (INDIA): +91-996*******

E-Mail: ada441@r.postjobfree.com

Career Objectives:

Seeking for a highly challenging career in an esteemed hospitality organization especially in catering industry where the individual efforts and skills are motivated and prevails opportunity for growth through employing my handiness for the mutual growth with the organization to achieve its objectives and proven myself competent for the job. Job Interest:

OPERATIONS MANAGER

Profile in Brief

Gathered around 29 years hands on work experience in Group of Hotels/Global Catering companies as Operations Manager, Catering manager, Procurement Manager, F&B Manager, Camp Manager, Restaurant Manager, Senior Captain, which includes more than 20 years in Abroad.

Also have excellent knowledge in M.S. Office, Internet applications and in Computerized accounting software’s – Apple, SAP, etc.

Work Experience:

Designation Name of Company Period

Area Operations

Manager

MAJESTIC NOZUL SUPPORT SERVICES.LLC,

SAUDI ARABIA

May’2019-

Dec’2019

Operations Manager AL TASNIM ENTERPRISES.LLC. OMAN Dec’2017-

Jan’2019

Operations Manager HANDS SERVICES COMPANY.WLL.QATAR May’2016-

Sep’2017

Operations Manager

KRC HOSPITALITY SUPPORT SERVICES LLC,

DUBAI, UAE

Jan’2015-

Mar’2016

Catering Manager

ERIANGO SUPPORT SERVICES.

LUANDA, ANGOLA.AFRICA

Sep’2013-

May’2014

Designation Name of Company Period

Catering

Manager/Procurement

Manager

AMB MEAD SUPPORT SERVICES, LLC.

ABU DHABI.UAE.

July’2011-

Feb’2013.

CATERING SUPERVISOR

EXPRESS SUPPORT SERVICES (ESS),

SOYO, ANGOLA. AFRICA.

Aug’ 2009-

Feb’ 2011

F&B MANAGER

HOTEL STAY ‘N’ TOUR (SAM Group of Hotels)

CHENNAI,INDIA (A 3* Hotel)

MAY’ 2007-

July’ 2009

CAMP MANAGER

EUREST SUPPORT SERVICE (ESS),

SUDAN.AFRICA.

FEB’ 2006-

MAY’ 2007

RESTAURANT MANAGER

CHAKRA GROUP OF RESTAURANT.

SEOUL, SOUTH KOREA.

July’ 2005-

Nov’ 2005

MANAGER

HOTEL STAY ‘N’ TOUR (SAM Group of Hotels)

CHENNAI,INDIA (A 3* Hotel)

Jun’ 2003-

July’ 2005

CAPTAIN

CARAVAN.STERLING GROUP OF RESTAURANT.

DUBAI, U.A.E

Oct’ 1998-

Jun’ 2003

SENIOR CAPTAIN

HOTEL KING”S PARK. CHENNAI, INDIA

(A 3* Hotel)

Jun’ 1996-

Sep’ 1998

CAPTAIN

NILGIRI’S NEST, CHENNAI, INDIA.

(A 3* Hotel)

Feb’ 1994-

Apr’ 1996

SENIOR STEWARD

THE RESIDENCY, CHENNAI, INDIA.

(A 4* Hotel)

Feb’ 1991-

Feb’ 1994

TRAINEE STEWARD

PARK SHERTON HOTELS & TOWERS. CHENNAI,

INDIA. (A 5* Hotel)

Nov’ 1990-

Dec’ 1991

INDUSTRIAL CATERING EXPOSURE DETAILS:

PROJECTS & MANDAYS HANDLED - MIDDLE EAST /AFRICA:

MIDDLE EAST:-

UAE:

ABU DHABI:

AMB MEAD SUPPORT SERVICES.LLC. (Ex CEO’s of COMPASS Group & OTAIBA Group): AL MASAOOD BERGUM – 9000 Mandays (27000 Meals Per Day) DUBAI:

KRC HOSPITALITY SUPPORT SERVICES LLC: Al Futtaim, Rotana Hotels, FedEx, Al Tayer, IMB, Brooke field, and Hotel/Apartments – 6000 Mandays (18000 Meals Per Day) MENUS: Western / Arabic/ Africana/ Asian/ Chinese/ Malaysian/Korean. QATAR:

HANDS SERVICES COMPANY.WLL: Galfar, Qatar Petroleum, Qatar Masters, Asas, Danway, Interarc, Descon, Movo & Somi Qatar- 5000 Mandays (15000 Meals Per Day) OMAN:

AL TASNIM ENTERPRISES. LLC: Oil and Gas (PDO and OGC Sites), Major Government sectors-ROP & MOD, Restaurant & Fast food – 25000 Mandays (75000 Meals Per Day) SAUDI ARABIA:

MAJESTIC NOZUL SUPPORT SERVICES.LLC: Oil and Gas (ARAMCO), Major clients such as Baker Hughes,Al Rushaid, Sendan,Kaefer,GCC,Sisco, etc – 5400 Mandays (16200 Meals Per Day)

AFRICA:

SUDAN:

EUREST SUPPORT SERVICES (ESS, Compass Group Plc): Schlumberger, BNFE, Petro Energy (Melut Basin Oil Development project) – 2500 Mandays (7500 Meals Per Day) ANGOLA:

EXPRESS SUPPORT SERVICES, SOYO.(ESS, Compass Group Plc): Bechtel of ALNG Project – 7000 Mandays (21000 Meals Per Day)

ANGOLA:

ERIANGO SUPPORT SERVICES.LUANDA:

ERIANGO LOGISTICS & SHIPSHANDLERS – ONSHORE – 4000 Mandays (12000 Meals Per Day)

OFFSHORE (RIGS) – 500 Mandays (1500 Meals Per Day) JOB RESPONSIBILITIES:

OPERATIONS MANAGER – CATERING:-

Ensure that all reporting & control procedures in the operations, customer Service, quality of production, Hygiene & Cleanliness standards, Maintenance

& general administration are completed & in place according to company’s Policy & chain Operations manual.

Maintain high quality products by ensuring compliance with all operations Procedures.

Ensure that all branches under supervision are able to achieve QSC objectives As Per planned by reviewing & Monitoring Labor planning, scheduling and Utilization.

Enforce & support all training & development plans for all staff under Supervision as Per Company’s policy.

Monitor Labor by analyzing store reports, labor scheduling, Labor productivity

To ensure the efficient and effective delivery of catering operations and Designated Services to the client organization in accordance with the Agreement of the contract to deliver the highest possible standard of food with the resources available and within budget.

Effective management of the team to ensure the delivery of both qualitative And Quantitative results, Manage the Catering Operation with the available Resources Within budget and to achieve sales and GP targets.

To manage and control the service offers for the client to the agreed Specification and to the agreed performance.

To actively seek and identify opportunities and innovation for business growth

& Development with focus on latest food trends and best practices to manage and control the effective operation of the company shop.

Make the menu according to the contract.

Check the quantity & Quality of Food.

Make sure the operations are following HACCP, HYGEINE & SAFETY.

Make the food cost at the margin of company.

Follow all the Paper works for catering standard. PROCUREMENT MANAGER:

Just In Time (JIT) Procurement

Vendor Selection and Evaluation

Delivery Performance monitoring

Vendor meet

Ethics in Purchasing

KPIs for effective Sourcing

CATERING MANAGER:

Make the menu according to the contract.

Check the quantity & Quality of Food.

Make sure the operations is following HACCP, HYGEINE & SAFETY.

Make the food cost at the margin of company.

Follow all the Paper works for catering standard.

Planning weekly menu consultation with the Chef.

Set the highest standard of personnel hygiene of staffs.

Delivery Performance monitoring.

Monitor the waste management.

Implementing a comprehensive HSE Programs.

KPIs for effective Sourcing

CAMP MANAGER:

Make the menu according to the contract.

Make the residents check-in/check-out procedures

Maintain proper daily mandays record

Maintain all the facilities in accommodation(Senior/Junior/Labour)

Maintain the cleaning in the total facilities.

Monitor regularly the diesel/sweet water/sewage water consumption

Maintain the generator cleaning/maintenance/oil service record

Asset inventory

Proper requisition – Electrical/Plumbing/Etc

Check the quantity & Quality of Food.

Make sure the operations is following HACCP, HYGEINE & SAFETY.

Make the food cost at the margin of company.

Follow all the Paper works for catering standard.

Planning weekly menu consultation with the Chef.

Set the highest standard of personnel hygiene of staffs.

Delivery Performance monitoring.

Monitor the waste management.

Implementing a comprehensive HSE Programs.

KPIs for effective Sourcing

Maintaining daily service to all rooms in camp.

Giving laundry service for all rooms.

Maintaining general cleaning of camps and offices.

Special client services.

CATERING REGULAR PAPER WORKS:

Make regular menu cycle(Weekly/Monthly)

Make regular kitchen requisition sheet.

DCG Report( Daily cost of Goods)

Daily Costing Sheet(Receive & Issue)

Mandays Sheet

MDCP Report

Month End Report

MIS Report

HACCP / Food Hygiene & Safety Related:

Store incoming log sheet

Material Rejection Record Sheet(Dry/Frozen/Fresh Vegetables)

Temperature Record Sheet(Freezer/Chiller)

De-Boxing log sheet

Thawing Report

Cooking Temperature Log Sheet

Temperature Sheet-Before Dispatching

HOTELS / RESTAURANT EXPOSURE DETAILS:

ASIA & MIDDLE EAST

MIDDLE EAST:

ASIA:

Temperature Log-Dish Washing/Pot Washing

Calibration Record

Staff Food Safety Declaration Form

Staff Food Handlers Certificates

Food Handlers Staff Questionnaire Form

Food Safety Internal Verification Check List Record

Foreign Matter Report

Pesticide Usage Record

Food Wastage Report

Pesticide Approved List

Cleaning Schedule-Kitchen/Dining/Stores

Customer Complaint Report

Customer Complaint Register

Meal Quality Check List

Food Sample Log Sheet

Tool Box Record Sheet

Customer Feedback Form

Daily Production Planning Report/Monitoring Report

Corrective Action Report

DUBAI:

CARAVAN STERLING GROUP OF RESTAURANT: Worked in a Multi Cuisine Restaurant, Coffee Shop & Specialty Restaurant

SOUTH KOREA: CHAKRA GROUP OF RESTAURANT.SEOUL: In charge of the Restaurant. Taking Care of entire Operations, Sales, Costing and Staffs. INDIA:

HOTEL STAY ‘N’ TOUR (SAM GROUP OF HOTELS)CHENNAI: Responsible of whole operations in F&B Outlets (Multi Cuisine Restaurant, Coffee Shop, Specialty Restaurant, Banquets & Permit Room)

HOTEL KING’S PARK.CHENNAI: Worked in a Specialty Restaurant & Permit Room. NILGIRI’S NEST.CHENNAI: Worked in a Specialty Restaurant, Banquets & Permit Room THE RESIDENCY.CHENNAI: Worked in Multi Cuisine Restaurant & Room Service. PARK SHERATON HOTELS & TOWERS.CHENNAI: Worked in Multi Cuisine Restaurant & Room Service

JOB RESPONSIBILITIES:

F&B MANAGER:

Administering and managing the Hotel’s Operations

Maintaining established costs and quality standards

Setting up and maintaining of F&B revenue/profit Budgets.

Setting up and standardization of the F&B Service Department

Setting up and standardization of the kitchen& Stewarding Department

Maximizing customer satisfaction by “Anticipating Guest Needs”

Training

Implementing HACCP Hygiene System

Implementing standardized Food & Beverages Menus

Holding regular Kitchen Meetings

Sourcing, Interviewing and hiring of all F&B Colleagues

Organizing Departmental Training

Ensuring the cleanliness of all F&b facilities including the Restaurant, Permit Room, Banquet Rooms, Storage Rooms & Kitchen

Maintain the highest standards of security for Hotel patrons and Employee and Maintain the highest standard of quality & Service in the F&B Department RESTAURANT MANAGER:

Supervised all in-house aspects of the Restaurant, from in-house decorations of menu selection

Managed different areas of restaurant operations such as Guest relations, Vendor’s relations and inventory control

Specialized in training and motivating new staff regarding their work & responsibilities

Maintaining accounting books regarding employee payroll and sales summaries of the Restaurant

Created new menu formats keeping in mind guest preferences and upcoming varieties available

Searched the market regarding new dishes and recipes or latest trends in Restaurants that could help improve business

Educational Qualification:

Passed Diploma in Hotel Management through Global Institute of Hotel Management

(Recognized by Ministry of Human Resource, New Delhi) Chennai, India.

Completed& certified with BASIC FOOD HYGEINE SAFETY COURSE DHL HEALTH & SAFETY TRAINING SERVICES

DUBAI HEART CENTRE, MEMBER OF THE NATIONAL SAFETY COUNCIL, USA

Completed HACCP Level 2 Course from TUV, Oman.

Completed HACCP Level 3 Course from TUV, Oman.

Completed HACCP Level 3 Intermediate Course from TUV, Oman.

Completed HACCP Level 4 Course from TUV, Oman.

Other Set of Skills:

Well organized & Ability to learn fast.

Ability to work independently as well as team environment.

Ability to interact with multi-ethnic workforce

Passport Details:

Passport Number : H-7372684

Place of Issue : Chennai, India.

Date of Issue, Expiry : 05–01–2010 to 04–01–2020

Languages Known:

Read & Write : English, Tamil.

Speak : English, Arabic, Portuguese, Hindi, Tamil

& Malayalam.

Personal Details:

Father’s Name : Mr. Shanmuga Sundaram

Date of Birth : 07/12/1972

Place of Birth : Chennai, India

Gender : Male

Nationality : Indian

Marital Status : Married

Contact Details: (Permanent)

Preetha Builders, Ezhil Flat

No.181/9-Choolaimedu High Road,

Choolaimedu, Chennai-600 094,

INDIA

Declaration:

I do hereby confirm that the above furnished information’s are true and accurate to the best of my knowledge and belief.

PLACE: S. Anandan



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