Facilities Manager
Resume:
Saravanan. B.
Mobile: +91-950*******
E-Mail: ************@*****.***
PROFESSIONAL SNAPSHOT
With 21+yrs of exposure in Hospitality Industry and Facility Management have harnessed my skills in Strategic Planning/Operations, E&M, Soft Service, Vendor Management, Catering Services, Security, EHS, Quality Compliance, Cost Control, Budgeting, Client Service, System Implementation, People Management, Supply Chain Management.
Deft in planning, supervising and managing the entire operations for smooth functioning of facility with safe and secured work environment.
Service level standards are adhered to the stakeholders.
Plan, and schedule facility maintenance and modifications, including estimates on equipment, labor, materials and other related costs.
Organizing and conducting training for staffs.
Preparing monthly financial reports.
Expertise at leading & motivating towards accomplishments of business and individual goals with pleasing presentation.
Good interpersonal skills with the ability to work in multi-cultural environment, comprising of different nationalities.
Have Pioneered Food Festivals and Co-ordinates various prestigious conferences in ODC. AREA OF EXPERTISE
~ Business Strategy Planning ~ Budgeting & Costing ~ Client Service
~ Delivery Management ~ Quality Compliance ~ Team Management CORE COMPETENCE
Strategic Planning
Planning and implementation of infrastructure/facilities, renovation, development and expansion in facility.
Sustaining safe and secured operations within financial targets. Operations
Developing and implementing procedures, control systems for maintaining standards.
Leading efforts to streamline process and generating cost savings in operations.
Resolving trouble shoot issues.
Ensuring the profitability of operations and supervising all aspects of vendor management including E&M, catering, soft service, and security.
Co-coordinating with operating staff for upkeep of floor shop. Client Servicing
Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality.
Ensure exceeding satisfaction to stakeholders by close interaction with in-house /foreign clients to understand their requirements and customize the services accordingly.
Delivering high-value bar services to upscale clients for exalting their satisfaction levels. People Management/Training
HRM, staffing, recruitment, performance review, evaluation and appraisal.
Monitor operational functions like pre-shift staff briefing, roll call, duty roster, shift management.
Imparting appropriate training of service excellence and teamwork.
Organizing/conducting practical and theoretical training programs, to enhance skills and motivational levels.
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Supply Chain Management
Handling the procurement of necessary consumables and materials.
Effective inventory planning for raw materials and spares, based on business requirements and utilization forecasts.
Catering Operations
Managing the outdoor catering schedules with constant tie-ups with major corporates and implementing sales promotional strategies to increase the sales volume and achieving maximum customer satisfaction.
Anchoring all activities for Catering/Housekeeping Operations, thereby achieving delivery service quality norms.
Managing the inventory for food supplies on a weekly/monthly basis for ensuring indenting of adequate stocks.
Conducting Hygiene and Sanitation inspections and conveying feedback to operating staff as well as Managers for gaps in actual vs. standardized norms.
Providing Food & Services for Parties like Meetings and Other Functions.
Designing internal controls and monitoring the efficiency of various operational areas to optimize resource utilization and minimize administrative cost. SCHOLASTICS
MBA ICFAI University Pursuing
DHMCT Sree Balaji IHM – Trichy, INDIA May 1997
CERTIFICATIONS
Awarded an AHMA in FOOD PRODUCTION PRINCIPLES
Awarded an AHMA in BAR & BEVERAGE MANAGEMENT
Certified on MENU MANAGEMENT at Guest line Hotels & Resorts – Tirupathi, INDIA IT SKILLS
MS Office 2010
ORGANIZATION DETAILS
Presently working as FM in Jones Lang LaSalle Property Consultants (India) Pvt Ltd., Chennai Jan’15 to till date.
Organization: Sodexo FMS India Pvt .Ltd.
Nov’11 to Dec’14
Organization: Jones Lang LaSalle Property Consultants (India) Pvt Ltd., Chennai Jun ’09 to Oct’11
Organization: Radhakrishnan Hospitality Services, Chennai. Jun ’04 to May ’09
Organization: Apollo Ship Chandlers Inc. – USA.
Nov ’99 to Jan ’04
Organization: Park Sheraton Hotel & Towers – Chennai, INDIA. Jun ’97 to Oct ’99
EVENT
I am very proud to be a part of THE INTERNATIONAL ROTARY CLUB CONFERENCE held at Chennai for 6000 pax (DINNER BUFFET) with an array of Salads, Soups, different varieties of Vegetarian and Non-Vegetarian dishes, Spot Dosa (INDIAN PANCAKE), Indian Breads, Desserts, etc. which was a talk of Chennai City.
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CURRICULUM RECORD
Being a Convener I have organized successfully “RELISH” – THE FOOD FESTIVAL during my college final year. It was the first time in the State as a whole held outside the College Campus open to all personalities. State Food Minister Thiru. K. N. Nehru presided the “Opening Ceremony of the festival”.
PERSONAL DOSSIER
Marital Status & Sex : Married/Male
Languages Known : English, Tamil, Hindi, Telugu, Kannada Passport : Valid Indian Passport
DOB : 07.19.1973
Address : New #: 10, Old #: 14/A, 6th Cross St., Lake Area, Nungambakkam, Chennai-600 034.
Nungambakkam, Chennai – 600034.
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