Manager Employee Relations

SREE SUNDAR

Mobile: +91-979********

Email: *************@*****.***

SUMMARY

Qualified Manager with overall 5.5+ years of professional experience in All Day Dining Restaurant, Room Service and Executive Lounge Management and the Bar. Proven success in organizing tasks, increasing sales and multiplying business from limited material and resources in searching for a hospitality industry where my experience and skills would be put in use.

KEY

STRENGTHS

Talented in understanding customers quickly and offering personalized service to ensure customer delight and exceed customer expectations

An Efficient leader with the ability to delegate effectively, identifying the skills of team members and correct mistakes by setting oneself as a role model

Quick rapport builder, with talent for establishing lasting relationships with customers by understanding their tastes

Enjoy problem-solving – anticipate issues and solve them with presence of mind

Responsible professional capable of taking initiatives, preparing a careful plan and implementing it successfully with teamwork

WORK

EXPERIENCE:

H0LIDAY I

NN CHENNAI OMR IT EXPRESSWAY

: S

EP 2019

– JUN 2020

(AN IHG HOTEL)

ASSISTANT BAR MANAGER

Achieved total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trendsetting and innovative products and services.

Spearheading a team of 6 people in the Operations, P&L Management, Team Building, Business Excellence, Key Customer Management through CRM, Training of F&B Team.

Responsible for standardizing beverages throughout the Department along with the help of HOD.

Altered beverage and food menu according to sessions, holidays, vendor promotions.

Built and trained professional hospitality team.

Managing and performance of evaluations, employee relations and benefits.

Monitored customer data to promote, plan events and parties.

Overlook other outlets in absence of venue manager.

Created a sketch for bartenders in maintaining par stock levels to prevent shortages of critical items and expiry date.

Adhered to all state liquor regulations.

Patron care standards are adhered by ensuring, advising guests on alcoholic beverages.

Compliance with legal provisions of local liquor codes.

Reviewing of outlets entertainments like DJ and musicians.

Designing promotional material that aimed at increasing revenue, covers and profit of the bar with the approval of HOD.

HILTON CHENNAI:

JAN

2015 –

MAR

2019

(Flagship Property of Hilton Worldwide in India)

F&B EXECUTIVE

Efficiently managed revenues for the financial years 2015-19.

Achieved total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trendsetting and innovative products and services.

Spearheading a team of 16 people in the Operations, P&L Management, Team Building, Business Excellence, Key Customer Management through CRM, Training of F&B Team.

Responsible for standardizing beverages throughout the Department along with the help of HOD.

Responsible for ordering and pricing of all alcoholic beverages in the Department with the advice of HOD.

Upgradation of beverage dossier with availability.

Responsible for the implementation of the Performance & Development Review system and performance management within the department to deliver well- trained team members at all levels and permit advancement for those qualified and interested in furthering their careers.

Responsible for setting up PAR and Inventory managing processes.

Responsible for Menu Engineering.

Fully conscious of the effects of turnover, can set the desired turnover rate and develop actions to support its achievement.

Played a key role in collecting and collating data and generating periodic reports for monitoring movement of key business indicators and to facilitate the decision-making process.

Conscious of the impact of costs; controls them and establishes a culture of awareness within the outlet through the monthly P&L report.

Submits scheduled reports, documents, and other correspondence on time.

Played an active role in promotions, advertising and marketing as required through social networking.

Monitors and takes corrective actions to reduce waste, misuse and breakage of Operating Equipment’s and guest supplies

TAJ FISHERMAN’S

COVE:

MAY 2013

–

OCT 2013

TRAINEE

Trained under the guidelines of professional managers and Team leaders.

Worked in In-Room Dining for 3 months.

Trained in Alfresco restaurant for 2 months.

Successfully finished Industrial Training and appreciated by Food & Beverage Manager.

ODC:

Worked more than 250 Out Door Catering (part-time) in various properties. TRAINING AND DEVELOPMENT CERTIFICATIONS AND OTHER

CREDENTIALS:

Promoted as Executive from a team member within 18 Months.

Nominated as Employee of the year against the entire hotel.

Won the employee of the year from the Food and Beverage Department.

Finished more than 15 Online Courses.

Innovative recognition theory for Team Members.

Responsibility for making training plans for the team.

Training task for the new hire which impacts as a strong team.

HACCP

Certified Lifesaver by Usha Fire safety

Part of Hilton Blue Energy Committee and Received award from Mr. Navjit Ahluwalia on his visit for the contribution for 2017 Connie Award won by the Hilton Chennai in Asia pacific

Tip Committee In-charge

Cleaning Schedule and Snag List In-charge

Responsible for the Alcohol and Soft drinks Beverage inventory

Responsible for the Linen and Critical Operational Equipment’s Inventories ACADEMIC DETAILS:

Successfully graduated 3-months Professional Bartending Certification Course from Bar Square Bartending Academy in Bangalore.

Bachelor of Science in Catering and Hotel Administration – NOV 2017. Graduated the 3-year course in Second class from Empee Institute of Hotel Management & Catering Technology, Chennai; Affiliated to Alagappa University, Karaikudi

Diploma in Hotel Management and Catering Technology – MAY

2015.

Graduated the 3-year course in Second class from Empee Institute of Hotel Management & Catering Technology, Chennai; Affiliated to Alagappa University, Karaikudi

PERSONAL INFORMATION:

Date of Birth : 20th JUL 1996

Interests : Music/Flair bartending /New Skills

Marital Status : Single

Linguistic Abilities : English, Tamil. Beginner in Hindi & Malayalam. Address : No. L477, 21st Cross St.,

Thiruvalluvar Nagar,

Thiruvanmiyur,

Chennai-600041.

DECLARATION:

I hereby declare that all the above said details are true to the best of my knowledge and belief.

Yours Sincerely

Place:

Date:

SREE SUNDAR

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