F*, B Block, Ashok manor,
Krishna nagar 6th street,
West Tambaram, Chennai -45
The Managing Director
Sub: Application for the post of ‘General Manager-opertation
With reference to the above, I would like to submit my curriculum vitae for your perusal.
I have done Three-year Diploma in Hotel Management and
Catering Technology & Applied Nutrition at Mumbai from 1983 to 1986. I have exposed myself in senior management Cadre. Since then I was working as F & B manager, General Manager and Operation manager in India and Abroad.
If given a chance I am sure that I could be able to share my expertise and experience in your organization with positive results.
Thanking you, yours faithfully,
CURRICULUM VITAE OF
I have passed out from Institute of Hotel Management and Catering Technology at Mumbai, since then I had exposed my self to the Hotel Operations for 30+Years. Working in various places as a senior management cadre, worked in India and Abroad all 3 and 4 star Hotels property.
I was responsible for coordinating the operations of all the outlets, developing, profitable and modern organization, whilst maintaining its value through coordinating, monitoring performance of all the functional links under my control to achieve set target through productivity, profitability, keeping high moral of staff discipline and developing into a cohesive team through my leadership; Adapting right strategies to combat a severe competition in the market. I am sure that my vast exposure and experience would be a great asset to your organization.
B.A. from Bombay University in the year of 1980 to 1983 for the Degree of Bachelor of Arts - Three years Integrated Course.
3 Years Diploma in Hotel Management and Catering Technology
Institute of Hotel Management and Catering Technology & Applied Nutrition
1983 to 1986
I. ON THE JOB EXPOSURE
Post Held and Place
From NOV 2011 to SEP 2013
Hotel Poonja International at Mangalore
This hotel has 150 rooms of property four star hotels, I fully responsible for the operations and profitability of all the units. Monitoring and setting targets for unit managers and ensuring their overall functions. Continuous improvement of guest related activities. Staff training the areas of harnessing their strengths and conversion of their weaknesses into strength. Motivating staff to give guest added services to exceed guest expectations. Responsible for marketing to develop new strategies to improve business. To direct and co-ordinate the ACTIVITIES of the Hotel operations to maintain a health Guest & Staff Relation to maintain and improve food quality service and merchandising to effect increased sales and profits regularly review and evaluate the degree of customer acceptance of the F & B service.
Post Held and Place
From NOV 2013 to NOV 2014
Hotel Pillar Inn at sri Lanka (Jaffna)
I was working as project manager in hotel pillar Inn at Sri Lanka for one year contract setting up and running the hotels.
At present I am working as general manager in ASHWA PARK HOTEL at Salem. II. ON THE JOB EXPOSURE
Post Held And Place
From OCT 2007 to
HOTEL BENZZ PARK TULIP
I was full responsible for overall profitability Management of the property, marketing establishing community relations.
Reporting directly to the Managing Director and handing the entire operation of the hotel right from setting up.
Conduct daily meetings with all HODs to ensure that the quality of the organization and its services are maintained.
Coordination with all HODs for the setting up of hotel and part of the recruitment panel during the project phase.
Helping all Department in the busy hours and builds a feeling of Team Spirit among the Staff members.
Closely monitoring all the department functions to see the management instructions are followed, thus maintaining standards and quality of the organization.
Responsible for the recruitment of HODs, quality of service standard, market value and profit of the hotel.
Giving proper guidance to improve sales of the hotel comparative with the competitive hotels
My Achievement exceeding the Given Target enhanced the Net Profit used Innovative Skills in Sales and marketing Administration – introducing proper inventories. System and procedures in maintaining cost controls at all levels. Public Relations with Guests. VIP’s and Business promoters, Increasing the volume of Business through the Banquets, Marriage party outdoor catering and selling the rooms maintaining a high standard of discipline at all levels, And above all maintaining abiding or Adhering to the management policies.
III. ON THE JOB EXPOSURE
Post Held And Place
From NOV 2008 to NOV 2011
HOTEL DASPALLA GROUP VIZAGAPATANAM
Overall operations of the entire hotel for day to day operations of various outlet sales promotions and business development activities to the outlet and holding partners accountable for delivering legendary customer service. Drive the implementation of company programs by developing action plans and directly motivating and instructing the store to implement them to meet operational and organizational objectives. Manage with integrity, honesty and knowledge that promote the culture, values plan, identify, communicate, and delegate appropriate responsibilities and practices to Crew Member to ensure smooth flow of operations. Provide coaching and direction to the store team to take action and to achieve operational goals. Constantly review store environment and key business indicators to identify problems, concerns, and opportunities for improvement to provide coaching and direction to the store team to achieve operational goals. Develop strategic and operational plans for the work group, managing execution, and measuring results. Monitor and manage store-staffing levels to ensure partner development and talent acquisition to achieve and maintain store operational requirements. Utilize existing tools to identity and prioritize communications and regularly use discretion to filter communications to the store team.
IV. ON THE JOB EXPOSURE
Post Held And Place
From JAN 2004 to
HOTEL PLEASANT DAYS AT CHENNAI
I was full responsible for bringing in Professionalism in all outlets of the hotels. My achievement was vigorous marketing thereby room occupancy and F&B banquet sales was doubled. My Ideas of conducting food festivals and Training classes for the managers, supervisors, cost-control, menu compilation for banquet restaurant and room service re-strutting of staff and their salary. Renovation of rooms and up gradation of guest amenities and also I was involved at Planning stage designing of Kitchen Restaurant requirement of staff and equipments. Direct the functions of the entire operations of the Hotel and Administration Planning on the Food and Beverage Department to meet the daily needs of the operations, Describe assign and delegate responsibility and authority for the operations of the various departments under my control. And also co-coordinated with all the Departments heads also menus designed to attract a predetermined customer market.
V. ON THE JOB EXPOSURE
Post Held And Place
From Dec 2001 to
HOTEL CENNEYS GATEWAY AT SALEM,
Heading the total operations of the Hotel. Recommended and defined operational objectives and developed specific short and long terms plans to achieve organizational growth. Budgeting and Target driven strategies for revenue generation and profitability of the Hotel. Provided vision and focus to develop and implement business plan. Implemented specific objectives and strategies to Build positive image there by maximizing customer satisfaction and good will, Develop and Insures Strategic interventions for career development and growth for all employees. Recommended and developed standards and norms to ensure quality up gradations of products and services as per desired standards by tourism. Ensured maximum profitability and quality standards and analyzed organizational policies, procedures and standards to ensure effectiveness of all departments within the Hotel. Ensured that prompt, courteous, efficient and personalized attention and services to all customers in order to maximize customer satisfaction. Monitored the key performance indicators of the Hotels and initiated corrective action whenever necessary. Ensured efficient manpower planning of the Hotel and constantly developed multi functionality in order to maintain minimum efficient staff with maximum output. Ensured career development and succession planning for subordinates. Coordinating and reporting to the Directors of day to day operations. Exit interviews. Customer satisfaction index. Employee motivation index. Courtesy index.
From Nov 1994 to Nov 2001
HOTEL DEIRA PARK AT DUBAI, U.A.E
Fully responsible for the operations and profitability of all the three units. Monitoring and setting targets for unit managers and ensuring their overall functions. Continuous improvement of guest related activities. Staff training the areas of harnessing their strengths and conversion of their weaknesses into strength. Motivating staff to give guest added services to exceed guest expectations. Responsible for marketing to develop new strategies to improve business. To direct and co-ordinate the ACTIVITIES of the Hotel operations to maintain a health Guest & Staff Relation to maintain and improve food quality service and merchandising to effect increased sales and profits regularly review and evaluate the degree of customer acceptance of the F & B service.
VI. ON THE JOB EXPOSURE
Post Held And Place
From Oct 1988 to Oct 1994
HOTEL ALWAHA AJMAN, U.A.E.
F & B MANAGER
Duties and Responsibilities
I was reporting directly to the Executive Director and handling entire operations of the F&B Department efficiently to ensure its smooth and effective function. This Hotel has 220 Rooms with 6 F&B outlets.
To maintain the Quality of the food and service Avoid wastage entire session to stabilize staff shortage and reduce. The complaints from Concern Department Head.
Keep the Master Role.
Responsible for making the Budgetary forecast for the Hotel. In consultation with the Department Heads and the Manager Accounts.
Responsible for Adhering to and Improving upon the Budgeted – Targets for Revenue Generation and Expenses.
Ensure that all team members Adhere to the service standards – discipline and procedures laid down by me.
Review all the monthly Mis. Reports of the Hotel.
Review all Guest comment cards along with department Heads and analyze reasons for variances. (From established targets) with a view to planning and ensuring CORRECTIVE action.
Making the reports to be submitted to the Executive Director (Sales) thus monitoring the Hotel’s Room Sales performance and to plan for its maximum.
Constant Interaction with the Guests to ensure the maximum Guest satisfaction and to take care of their needs within the Hotel policy.
Going on sales calls to market the Hotel and Negotiate with prospective clients to increase the Hotel’s Business and its revenue.
I Was total in charge of setting up the entire F & B Department and part of the Recruitment panel of the Hotel during the Project Phase.
Responsible for imparting training to the F & B service personal whenever required.
VII. ON THE JOB EXPOSURE
From May 1987 to June 1988
TRICHY AT TAMIL NADU.
F & B MANAGER
This hotel has 120 Rooms with 5 F & B Outlets. Looking after complete day-to-day operation of all the F & B outlets plus. Menu planning, Food costing, staff Training. Quality Control banquet order booking also to Run the F & B Department smoothly with high standard of service.
Checking the store purchasing items every day.
Brief the staff before functioning of the Restaurant and explain about the spl. Items in the menu.
Give the Sales Report to GM / Managing Director Every day.
Check whether the Inventory has done every months.
To ensure the overall smooth operations of all the F&B (Outlets)
I was managing a Team of 90 and above staff + Managers, Shift Managers, Management Trainee, Crew and Control Food processing plant and staffs
Responsible for maintaining quality service cleanliness as per hospitality standards.
Part of the management team that decides on menu planning food costing budgeting and maintaining profit and loss reports.
Responsible for recruiting suitable well motivated staff for the outlets.
Actively involved in training service staff on enhancing customer service. As well as methods of increasing profit suggestive selling.
Involved in extensive food research and development including innovation of products.
Developed a second line of leadership and ensured smooth handover of outlets operations on elevation to Higher Responsibilities.
Indentified Trained and Developed Managers for the team.
Excellent communication skills coupled with a high degree of motivation and initiative.
Team Building and management skills with experience in heading a profit center.
Clear focus on objectives with experience in Innovative Planning and Implementation.
VIII. ON THE JOB EXPOSURE
Post Held And Place
From Oct 1980 to Nov 1986
Hotels Ceekay (Pvt.) Ltd. at Lonavala as a Manager
To see Day-to-Day Operation of the Entire Hotel.
Front Office, House Keeping, F&B, Kitchen and Service and also taking care of high standard of service and Hygiene of the Hotel, I was total responsibility for managing operations and developing the business in the hotel growth.
From June 1975 to July 1980
Hotel Dubai Intercontinental, Dubai U.A.E.
as a Senior Captain.
Receiving the Guest to wish them. And take them to their table, make them to sit. Give them the Menu Card and take the order. And look after the service.
From 1974 to 1975
Hotel President at Bombay. Steward cum trainee Captain.
PRESENT JOB PROFILE
To plan, organize, develop, co-operate, execute and administer the total operation of the Hotel with view to achieve optimum results in terms of guest comforts, safety, social relationship conductive to projecting a healthy company image, reducing cost, generating increased revenue and developing harmonious and stable employee-employer relationship in the Hotel.
Name : JOSEPH MOUNT FRANCIS
Date of Birth : 10 -11-1956
Place of Birth : Chennai.
Address for Communication : J.M. Francis
F4, B Block, Ashok Manor
Ruby Builders, Krishna nagar 6th street
Chennai - 600 045
Educational Qualification : B.A., from Bombay University.
Technical Qualification : 3 years Diploma in Hotel Management & Catering Technology at Mumbai.
Languages Known : English, Hindi, Tamil, Malayalam,
Marathi & Arabic.
Passport Details : Passport No. G7951531
Valid up to. 17-03-2018
I hope that the above particulars shall meet your requirements to grant me a personal interview. Sir I assure you that I shall perform my duties to the full satisfaction of the management from time to time.
Place: Chennai Yours Faithfully,
Date: (J.M. FRANCIS)