KUMAR SARAVANA .A
Latest Position : FOOD AND BEVERAGE MANAGER
Year(s) Work Experience : 18 Years
Latest Job Function : Food & Beverage
Latest Industry Sector : Hospitality / Catering
Latest Career Level : Senior
Highest Education Attained : Bachelor of Hotel Management
Latest Salary : 37,000
Expected Salary : Negotiable
Availability : Immediate
At The Forefront in shaping/advancing strategic vision, driving profitability, sustaining growth and positively impacting food and beverage operations, results oriented with 18 years of senior level management experience in restaurant and hospitality operations. Proven track record of increasing through keen analytical and financial management skills. Well respected leader with a history of motivating teams to peak performance in efficiency and service.
PROFESSIONAL AND EDUCATION QUALIFICATION
Bachelor Degree in Hotel Management: Saptagiri College of Hotel Management, Mangalore University, MangalaGangotri, Passed in first Class.
All India Senior school certificate Examination (AISSCE): R.S.Krishnan Higher Secondary School (Monfort brothers), CBSE, Passed in first class.
Computer course in NIIT (India): M.S Word, Ms Excel, And Ms power Point.
The Grand Regent, Coimbatore
Food And Beverage Manager.
Looking after daily operations of F&B Outlets, Designed new menu, promotional activities of outlets, complete end to end banqueting sales operations, Monthly sales targets, MIS report, Inventory.
Hotel CJ PALLAZZIO, Salem, Tamilnadu, India – 4th Dec’2015 to 22nd Dec’2017.
Food And Beverage Manager ( Pre- Opening Team)
Supervised a staff of 32 team members through four executives, directed all food and beverage operations including multi cuisine restaurant, Room service, catering and banquets in a 72 room business class hotel. Recruited, trained, and managed employees in a unionised arbitration environment. Supervised four executives with oversight for staff of 28.
Sucessfully opened and operated three F&B Outlets. Spearheaded the entire project from conceptualizations through completion. Gained a large referral base and earned positive publicity. Kept costs down and profits up
Propelled annual sales revenues.
Executed pre-project market research and devised a formulation strategy to advance F&B Outlets.
Created comprehensive business plans, financial projections and operation strategies. Devised a media strategy and developed cost – effective advertising and marketing /promotional campaigns to generate interests.
Obtained highest revenue generation award, achieving Budget.
Developed standard operating procedures for all F&B Departments.
Liased with Owners for purchase of all furniture, fixtures, and equipments.
INDeco LAKE FOREST, YERCAUD,SALEM-INDIA – MARCH-9,2015 – October-16,2015
Food And Beverage Manager
Executed all F&B operations with full P & L responsibility, managed marketing and sales, inventory control, menu development and costing and client relations, prepared yearly Budget for F&B departments, Trained, supervised and evaluated staffs of a heritage resort property, managing
Food and beverage operations. And as a Resident duty manager of the resort as second man to General Manager.
Controlled activities of the restaurant. Open air lounge restaurant and indoor and outdoor banquet facilities, managed sales, marketing, personnel, quality, customer service, inventory and profit and loss performance.
Managed the food,beverage supply procurement andvendor negotiations
Developed promotional activities to boost sales acros the outlets, coordinated special Events and marketing campaigns to increase revenue.
Revitalised the menu with financial viability in mind.
Set standards and implemented bonus programs for catering sales staf.
Le Royal Park, Pondicherry- India-July,2014 – February-2015
FOOD AND BEVERAGE MANAGER,
Led a team of 43 in daily operations of five food and beverage outlets,,a multi cuisine buffet restaurant, Chinese speciality restaurant, bar, and room service. The hotel has two banqueting halls capacity of 500pax each and two meeting rooms. Established schedules, managed performance, provided staff evaluations. Enhanced satisfaction levels and exceeded expectations, grew overall profitability, slashed inventory, reduced spoilage, cut costs.
Coordinating the day-to-day operations of all F&B outlets.
Maintaining staffing schedules according to operations' needs
Maintaining a healthy and profitable cost control
Attending to complaints, remarks and recommendations
Training a strong team with excellent a ll around service skills.
Ensuring all employees adhere to company policies and procedures.
Maintaining high standards o f quality control, hygiene, health and
Inventory control and ordering
Preparing and handling Operations' cash flows
increased sales, Achieved overall profitability, through value added packages, superior customer service and attention to smallest details.
Managing all aspects of events starting from the issuance of an Event Order.
Maintenance control to uphold and upkeep the building structural conditions 13.Participating in meetings w i t h other department heads and senior
management to monitor reports, performance and sales.
CRUST PTE LTD –CRUST BISTRO BAR AND RESTAURANT,SINGAPORE.
SENIOR RESTAURANT MANAGER
Worked as senior restaurant manager at this restaurant. Taking care all the operational aspects of the restaurant.
1.Oversee and manage all restaurant operations including P &L, Sales and marketing,inventory management, supplies and equipment, as well as hiring and training of employees for optimum performance
2. Assist in catering and events proposal and operations.
3. Ensuring the outlet running smoothly, including facilities maintanence.
4. Assist in operation of new outlets from planning to execution.
5. Setting the company standard of procedure(SOP) to outlet to follow equality of service.
6. Verifying outlet staff schedule and roaster.
7. Leadership of a layer/ organizing work flow processes.
8. Responsibility for financial results.
9. Motivation and training of subourdinates.
10. Looking for fresh products and fun at dealing with guests.
11. Commitment and team spirit, independent and responsible work.
12.Openess to new culture and work environment, responsible for short and long term planning and management of food & beverage operations in front and back of the house to achieve maximum customer satisfaction and quality of service while achieving and exceeding financial goals.
SENIOR RESTAURANT MANAGER
FAST TRACK PTE LTD( NALAN RESTAURANT), SINGAPORE. SEP-2012- JULY-2013
1.Handle day to day operations smoothly, customer relations, complaints and suggestions, actions on that and follow up.
2.Providing overall leadership and directions to all employees for each location, allocating their duties on day to day basis for easy operation
Staff schedule for week, planning holidays, while positively coaching, counseling and motivating staff to achieve the highest quality of service in all areas of the restaurant.
3.collaborate and communicate effectively, both written and oral, with management to solve problems, make decisions and provide constructive feedback to the restaurant team.
4.Act as a liason between ground operation and owners team to build and maintain professional relationships.
5.Maintained professional relationship with restaurant team, resolve internal conflicts, educated, and improved team member performance in a construtive manner and according to company policies, documented any unresolved situations for corporate intervention.
6.Developed and launched marketing programs, including suggestive selling and consumer education to increase sales and productivity, every staff was educated about the products, selling techniques, about the food and beverage in the menu, And explain to the customers.
7.Compiled new menus, flyers, for the restaurant from existing to more featured customized based entirely on customer preferences after getting suggestions from them.
8.Increased sales by 15% by introducing tour groups to the restaurant, new conceptual buffet lunch, outdoor caterings, e.mail campaigning for offices promoting the restaurant concept to them inviting them to try food, implemented various promotional measures like break fast promotions, hi-tea promotions with various kinds of menu to boost sale, Introduced more systematic new standards and procedures to achieve customer satisfaction for existing loyal customers by membership facilities.
9.cost control on purchases, brought in inventory procedures for effective control such beverages, restaurant furnitures and fixtures, all cutlery and crockery,misc items, kitchen utensils, stocks, introduced parstock system for effective operations in case of last minute non-availability.
10.Responsible for proper upkeep of restaurant, physically attractive, get things for restaurant décor, according to health and safety standards, take care furnitures and fixtures, lighting, overall maintanence.
11.Always on the floor for smooth operations by maintaining efficiency on peak hours and unexpected occurrences, maintainning a friendly and courteous working environment.
12. Ensured restaurant and kitchen sanitations, cleanliness standards as NEA, SINGAPORE requirements and oversee all equipments in working conditions,and attended quickly when a equipment needs to be repaired.maintained weekly schedule and on daily basis the cleanliness of restaurant and kitchen.
RIVER INN RESTAURANT PTE LTD(SENTOSA, SINGAPORE) JAN 2010 – AUG 2012
RESTAURANT MANAGER(SAMUNDAR BAR AND RESTAURANT-SENTOSA)
1.Handle day to day restaurant for smooth operations.
2.Provide overall leadership and direction to all employees activities for all locations for smooth operation, coaching counseling and motivating staff to achieve the highest quality of servicein all areas of the restaurant.
3.Compiled different menus for tour groups such as groups from Malaysia. Indonesia, japan, Thailand, Vietnam, china etc, with different rates.
4.Act as a liason between ground operation, tour operators, and owners for professional relationships and maximize profits.
5.Organised corporate events luncheon and dinner, cocktail dinners, for corporates in Singapore gala dinner night for tour groups successfully during my tenure with best compliments from the organisers.
6.Overseen payroll procedures, reports, employee file, maintained proper check over payments, invoices, cheque collection monthly from different tour operators who hav credit facilities with the company, file and all other reports which have to submitted to the head office every month.
7. Ensured proper up keep of the restaurant at all times, maintenance of equipments, furnitures fixtures, lighting, Air- Conditioning.
8.Handled purchasing things for restaurant, proper control over suppliers and maintain a healthy relationship always.
9. Knowledge on all tour operating procedures, major tour operators and tour agents around singapore, billing sytem, credit note, tour operators pricing strategy.
STATE INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY
ADHOC INSTRUCTOR JUNE 2009 – OCT 2009
Worked as an instructor, teaching student following subjects;
BarManagement, Beverage service theory, practical, food and beverage service management
TRADER VIC”S CROWN PLAZA, DUBAI SEP 2005 – OCT2008
HEAD BAR TENDER
Complete bar set up, mixing cocktails, mixology techniques, beverage stock taking procedures, stock requisition, beverage cost control, cash & credit handling, handling guest complaints, handled bar operations in absence of bar manager effectively.
SHERATON BAHRAIN HOTEL & TOWERS,KINGDOM OF BAHRAIN
Waiter 2 JAN 2000 – AUG 2005
Have worked in all food & beverage outlets of the hotel through inter departmental transfer such as pool bar, coffee shop (Al Safir), Eurasian fine dining (sole), Iranian fine dining (Golestan), bar (An Nada), room service, Italian fine dining (La Spiga), banquet functions such starting from meeting till palace catering & royal wedding for 1000 pax& good performance certificates from all palace caterings, f1championships, through knowledge of restaurant & bar operation.
Inter Departmental Transfer
Al Safir restaurant - All Day Dinning, Cashier cum waiter.
Al nada Bar - As Bar Tender
Golestan - Iranian Fine dining Restaurant, Cashier cum waiter.
Soie - Eurasian fine dining restaurant, Cashier cum waiter.
Pergola - poolside Dining, Cashier cum waiter.
Took active part in banqueting and outside catering function and also all place catering and royal wedding, Gcc submit, Arab women Submit etc..
DAYS INN GROUP OF HOTEL, INDIA
Germanus Days Inn - MADURAI
worked as a sales executive for its new opening in Madurai, India. Member of days inn of America INC.
MOW BRAYS INN, chennai, INDIA
worked as a restaurant senior captain in Madras
Have done industrial training in various hotels during studies.
KEY SKILLS :
Strategic Planning, Revenue Growth, Marketing Strtegies, Service Enhancements, Menu Development, Vendor Development, Inventory Management and Cost Control, Traning And Development, Staff Motivation And supervision, Unionised Workplace.
Computer literate with MS OFFICE, NIIT (MADURAI TAMILNADU)
Have completed fire training from Sheraton Bahrain hotel and towers, Bahrain. How to handle under fire emergency, action to be taken, do’s and don’ts incase of fire break out.
Undergone wine trainings, good knowledge on wines, production, wine producing countries, pairing wines to food, wine tasting.
Undergone foodhygiene course conducted by Johnson Diversey from holiday inn crown plaza hotel and towers, Dubai, which is HACCAP certified.
Have good service skills especially from banqueting and outdoor catering, Sheraton Bahrain and Towers, Bahrain. During state banquets, head of state visit, meeting such as GCC SUMMIT, Visit of delegates from different countries.
Have good knowledge about guerideon service from Traders Vics @ Holiday Inn Crown Plaza, Dubai..
Undergone Train the trainer program from Sheraton Bahrain Hotel and Towers. Responsible to train new associate in the department to meet the standards and procedures, service skills, overall departmental orientation.
Undergone Six Sigma Project training from Sheraton Bahrain hotel and Towers launched by the group STARWOOD HOTELS and resorts by a SIX SIGMA black bell, trained in projects like quick hit projects, DMAIC projects etc.
Undergone training in handling customer complaints, valued suggestions to complaints. Complaints based on severity levels like low severity, medium, high, and catastrophic. How to handle such complaints, who are the person should handle complaints based on severity levels
Awarded Best Employee of the month twice for The Month of march 2000, and June 2004 From Sheraton Bahrain Hotel And Towers, Bahrain
Good Performance certicates for state banquets, visit of delegates, royal weddings from Sheraton Bahrain Hotel And Towers, Bahrain.
Awarded Highest revenue achievement Award from cj Pallazzio,salem
Promoted as Food and Beverage Manager from Asst. food and Beverage Manager for consistent performance in achieving Budget in terms of business, consistent service quality cj Pallazzio,salem.
Spoken : Tamil, Hindi and English
Written : Tamil, Hindi and English
Sex : Male
Age : 41 Years
Date of Birth july, 1975July
Nationality : Indian
Marital Status : Married
Living Location : South
Postal Code : 588170
Race : Indian
Religion : Hindu
National Service : Not Applicable
NRIC no : G6354113W
Has Driving License : No
I hereby declare that all the above statements are true and complete and correct to the best of my knowledge and belief.
Date: Yours Faithfully
Place: A.SARAVANA KUMAR