Manager Sales

B.S. BALAMURALI

OBJECTIVE

Utilize and influence my experience and management skills effectively to create value for the enterprise. Compete with the best in the industry, and gain respect and recognition amongst peers.

EDUCATION

Diploma in hotel Management from Canan School of hotel management, Chennai, affiliated to the AHLA - American Hotels and Lodging Association. Diploma in Human resources development from A.I.M. Chennai

SYNOPSIS

A result oriented professional with experience in Profit Centre Operations, Food & Beverage Service, Business Development, Client Servicing & Team Management in the hospitality industry

Experience in Handling Operations, Staffing & Training, Developing and Implementing Concepts, New Trends

Hands on experience in cost controlling, financial management, marketing, and purchasing skills.

Administrative capabilities like crisis management, with the ability to handle multi-cultural working environment

POSITIVE ATTRIBUTES AND PROFESSIONAL OVERVIEW

Independently handle “Profit Centre” operations to achieve organizational goals, efficient initiation, leadership and team building skills.

Time bound target-oriented approach to work.

Flexible approach towards work and ability to deliver positive results under pressure

Calculative approach towards revenue maximization and profitability Achieve targets, ability to interact with clients, fulfil standard operating procedures, quality & time deliverables.

Co-ordinating with support departments to maximize results in all aspects of hospitality management

Use multifunctional approach to handle all

staff & operational activities

Inculcate and practice learning and development

Responsible for quality assurance, business development and guest satisfaction scores

Responsible for handling multiple projects in terms of quality and operations

Client relations-maintaining guest satisfaction scores

Day to day functioning, manpower, budgets and operational standards

Regular staff training through OJTS and classroom sessions

Retention of staff and upgrading their skills

Maintain and control attrition

Successfully introduced several product changes, innovative menus and setups, process improvements leading to up gradation in revenue graphs and growth in level of Guest Satisfaction

Implemented International Dining Trends in the organization

PROFESSIONAL EXPERIENCE

Ramada By Wyndham Khajuraho, MP Jan 2020 to Till Date Resident Manager

In my current role, I am responsible for overall hotel operations for 100 Rooms which includes Security/ Housekeeping/ maintenance/Front office/ Sales and marketing/ Banquet operations & Events / Food and Beverage service/ Food Production/ Purchasing. Taking care of Operation, Sales and Marketing, Budgeting, Planning e.t.c,

Focus to increase the revenue of the hotel and minimize the expenses. Maintain the standard of the Hotel. Display outstanding leadership skills in directing daily operational activities of 100 rooms full-service, and market leading property.

Reporting to Chairman & Managing director.

•Expertly handle the hotels financial aspects encompassing budgeting, forecasting and long-term succession planning.

•Dynamically serve as a coach and mentor to an executive team of eleven, accountable in managing team strength of 125, including contract workers and third-party employees.

•Proactively take part in Human resources operations such as recruitment, training, discipline, conflict resolution, staff housing, employment contracts, Payroll, benefits along with continuous coaching and mentoring.

•Preside over the sales and marketing initiatives to ensure that established goals and objectives are constantly met or surpassed.

•Utilize a ‘hands-on’ approach in dealing with all guest concerns, praise and feedback.

•Function effectively in representing the hotel and ownership company within the local business community Notable Accomplishments

•Classification done successfully for Five-star Category

Streamlined the sales and marketing initiatives with unit sales results to achieve in Covid-19 crisis.

•Streamline the core management team and improved and cost-effective operational synergies during the first Six months of tenure.

•Created customer focused environment resulted in achieving 2nd position on Trip Advisor among all 98 hotels at Khajuraho.

•Creating SOP of covid-19 for safety and security for the hotels as per the government of India guidelines.

Wyndham Garden Muscat, Oman Sep 2019 to Dec 2019 Food & Beverage Manager

In my current role, I am responsible for overall Food and Beverage operations which includes Banquet operations for 292 Meters / Events / All day dining restaurant / specialty restaurant / In Room dinning-143 Rooms/ Lobby lounge

Reporting to General Manager.

Pre-opening

Recruiting

Budgeting

SOP development

Royal Orchid Resort and convention center Bangalore, KA Aug 2018 to Sep 2019

Food & Beverage Manager

In my current role, I am responsible for overall Food and Beverage operations which includes Banquet operations for 23305 Sq Ft / Events / All day dining restaurant / Lounge Bar / In Room dinning / speciality restaurant.

Reporting to General Manager.

Assisting the general manager for the hotel operations.

Maintaining the details of the team members

Daily monitoring of appointments of the day is scheduled with team members and within the team of HODs for day to day operations. Coordinating with all the team members for upcoming events and there needs of business and there accommodation for mice events.

Make sure of the conference set ups done as pert the guest requirement and their needs. Along with AV

Coordinating with all the details for mice events along with the destination wedding events as well.

Plans and implements logistics for internal/external events and meetings such as employee meetings, workshops, conferences, leadership events and customer meetings.

Provides assistance to follow up with vendors and for payments as on when which we have hired for our daily use.

Monitor by analyzing store reports, cost optimization.

Taking responsibility for the business performance of the restaurant.

Follow strict FIFO process strictly.

Training and motivating staff.

Maintaining high standards of quality control, hygiene, and health and safety.

Checking stock levels and ordering supplies.

Ensure that department safety procedures and other safety information are prepared and complied.

Drafting the annual Performa for the budget in terms of food and beverage sales, ensuring promotional undertakings and further growth in terms of larger and better guest foot fall to the destinations.

Four Points by Sheraton Marriott Vishakhapatnam, AP Dec2017-May 2018

Food & Beverage Manager

In my current role, I am responsible for overall Food and Beverage operations which includes Banquet operations for 350Sq Mts / Events / All day dining restaurant / Best brew Bar- The Lounge / In Room dinning- 123Rooms / Waves – Pub/ Panash- Pan Asian

Reporting to General Manager.

Participate directly in the interviewing, hiring and training of managers with a goal of building successful teams that are continuously engaged in operational excellence.

Oversee all planning and execution of marketing initiatives,

fundraisers and internal/external promotions to increase sales while driving metrics for guest loyalty, frequency, and guest experience

Utilize time-tested financial skills to set up budgets, P&L

accountability, and food and liquor cost targets.

Effectively manage all aspects of restaurant inventory, ensuring the ordering/procurement of food, supplies, alcohol and other groceries are maintained at pre-determined levels to avoid service interruptions.

Adept at event planning and logistics, coordinating numerous catering events, banquets and large party events both externally and internally.

Novotel Pune Sep 2015-Sep 2017

Food & Beverage Manager

In my current role, I am responsible for overall Food and Beverage operations, which includes

Banquet operations for 11,000Sq.ft, along with 8 break away rooms / Events

/ all day dining restaurant – The Square / Speciality restaurant - Fuzion / Bar- Bar-code soak pool side lounge bar / Executive Lounge / In Room dinning-223 Rooms / Bakery and Cake shop - Crust

Reporting to General Manager

Yearly Business plan composition for Overall Food & Beverage Department

Profit and Loss statements for Food and Beverage Department on

monthly basis

Food Cost & Beverage cost control measures

Brand standard audit (Brand & Operations)

Budgeting and forecasting for F&B outlets

Restaurant occupancy / capture ratio/ Menu engineering

Pricing strategy

Food and beverage sales and marketing / Promotional plan/ Marketing plan

PLDP and goal setting / Midterm Rating for line managers & direct report

Guest Voice and Event satisfaction scores along with Trust you F&B scores

Trip advisor & Social media scores of all the F&B outlets

Bottom line / Top line and department profitability and performance on monthly basis

core training and department training Hours

Recruitment and Growth

Competition analysis

Property Management System [PMS] Micros and Opera

Meeting Matrix

Monthly review analysis

Novotel Pune March 2014 – Aug 2015

Assistant F&B Manager

Working as Assistant Food and beverage manager managing 8 F&B outlets: The Square 24 hours Coffee Shop, specialty Restaurant, Banquets-11,000Sq.ft, In room Dinning for 223 room inventory, Pool Bar, the Bar, The Deli & Premier lounge Directly manage daily operation including distribution of work assignments, personnel mentoring and disciplinary actions.

Recruitment,

Updating of critical path,

Developed job Descriptions for all F&B Team members,

Revenue management for all F&B outlets,

Concept & marketing plan,

Conduct market survey,

Profit & loss analysis,

SWOT analysis,

Prepare revenue& expense budget,

Actively involved in developing F&B collaterals, Created sop’s & divisional manual,

Menu planning & development,

Allocation of Capex, Quantity finalization & Selection, involved in setting up store operating & inventory

procedures, credit policy & cashiering policies, Developed training plan,

Streamlined Banquet and Restaurant Operation Processes.

Major focus on training by following Skill inventory of all associates, Restaurant Managers, Assistant Manager.

Successfully launched Fuzion Restaurant.

Optimum space utilization for revenue maximization

Novotel Pune July2013-Feb 2014

Manager Outlets & Bar PRE OPENING TEAM

Working as Outlets & Bar manager managing 8 F&B outlets: The Square 24 hours Coffee Shop, specialty Restaurant, Banquets-11,000Sq.ft, In room Dinning for 223 room inventory, Pool Bar, the Bar, The Deli & Premier lounge Directly manage daily operation including distribution of work assignments, personnel mentoring and disciplinary actions

Ensure that all reporting & control procedures in the operations, customer service, quality of production,

Plan, forecast and budget the revenue and costs for the food & Beverage Department

Ensure that all brand standards are met.

Hygiene & Cleanliness standards, Maintenance & general administration are completed & in place according

To company’s policy & chain operation manual

Menu planning and menu designing with chef and F&B Manger

Forecasting budget and manning for the department according to the business levels

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

Enforce & support all training & development plans for all staff under supervision as per policy.

Monitor by analyzing store reports, cost optimization.

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control, and sales.

Creating and executing plans for department sales, profit, and staff development.

Planning and coordinating menus.

Responding to customer complaints.

Meeting and greeting customers and organizing table reservations.

Advising customers on menu and beverage choice.

Training and motivating staff.

Maintaining high standards of quality control, hygiene, and health and safety.

Checking stock levels and ordering supplies.

Ensure that department safety procedures and other safety information are prepared and complied.

Ensure that department safety planes are developed in consultation with employees.

Mercure Lavasa & Lavasa International Convention Centre, Pune

Banquets Manager and Outlets Manager October 2011-June 2013

PRE OPENING TEAM

In the role of Banquet Manager for this holistic destination and in charge of all the food and beverage ventures at the 130 room Mercure Lavasa and the state of the art Lavasa International Convention Centre.

Managing all the endeavors of successfully combining business with leisure, by providing world class dining and convention experience.

Managing all day to day operations with a professional team of managers and associates having an eye to every minute detail with regards to guest satisfaction.

Assuring compliance of all the pre requisites for corporates and F.I.T’s to provide utmost satisfaction in all their requirements.

Managing daily operations through proper beverage and menu management in alliance with the relevant teams keeping in focus the cost of operations and profitability forecasted by the management.

Staff management through regular trainings and updates to ensure that the team is in vogue with the present trends of brand standards in service delivery.

Organizing the daily requirements through the materials team by coordinating and communicating all the forecasted needs.

Leading a pivotal role in the month end review of the financials for both the establishments and understanding the actualization of the same in lieu to the budgeted.

Drafting the annual Performa for the budget in terms of food and beverage sales, ensuring promotional undertakings and further growth in terms of larger and better guest foot fall to the destinations.

Maintain the company data bank, by regularly updating the delegate bookings to ensure a stable information system of guest folios.

Lavasa International Convention Centre, Pune

Assistant Manager Banquets March 2010- October 2011

PRE OPENING TEAM

In a role of Assistant Manager Banquets for this versatile venue for business and leisure spread over 1.5 acres, offering 3200 sq. meters of flexible floor space for hosting events and conventions from 20 to 1500 people.

A team member since the developing stage of the convention center working in alliance with the projects team to build a state-of-the-art production unit keeping in mind the requirements of the organization.

Key role player in planning the FF&E of the Convention center relating to all the departments pertaining to guest services especially the F&B Service and the kitchen stewarding.

Structured the operating procedures, policies in accordance to the values and standards set up by the group

Designed the food and beverage dossier for the convention center apt with the present requirements of a well-travelled guest

Handling day to day operations with a highly skilled F&B Service brigade of 12 F&B Attendants with two Supervisors to ensure maximum guest satisfaction and highest quality of Service in F&B service.

Innovated effective ideas to improve profitability, reducing food

cost & beverage Cost.

Achieved less than budgeted beverage cost by proper F&B management

Developing business avenues apart from the ones which are the convention center thus making the F&B department a revenue generating department

Building inter-valley relationship with other hospitality partners to ensure maximum support during any major requirement in terms of manpower or equipment’s.

Manpower management by controlling attrition, duty roaster management and focusing on development of the staff

Equipment management by proper coordination with the engineering through timely inspection schedules and with materials department by initiating the annual maintenance contracts with specialized dealers in maintenance.

Work in coordination with the food production team and their Head Chef to ensure achievement of cent percent guest satisfaction

Conduct daily or scheduled trainings through OJT’s and classroom sessions with coordination from the training team in the event of a requirement of an external trainer

Maintaining highest standards of hygiene and sanitation in

accordance to the set HACCP regulations and follow through regular time checks with the kitchen stewarding team.

Interaction with guests for understanding their special requirements

in accordance to their needs

Attending to guest grievances, ensure that the same are nullified through proper delegation and follow up and finally inform the guest about the positive achievements irrespective of the time frames required for completion

Novotel Hyderabad Convention center, Hyderabad

Banquet Supervisor Feb 2006 to March 2010

PRE OPENING TEAM

Commenced the tenure working as a Banquet Supervisor managing the banqueting and convention catering with a F&B brigade of 80 expert banqueting Associate of expertise in different places for India's first purpose built and state of the art green globe certified convention facility, the first of its kind in South Asia and three times the proud achiever of the Best Convention Centre’ National Tourism Award by Incredible India, a facility which proudly boasts of catering 5,000- delegate plenary in its 6,480 sq. meters pillar free internal hall and cater to numerous other requirements simultaneously in their 6000 sq. meters of lobby space, 32 break out rooms, specialized meeting rooms, board rooms and VIP lounges attached to the 287 room International business hotel with additional banqueting facilities.

Was a key role player in the Emergency Planning Committee (E.P.C.)

of the Novotel Hyderabad convention center

Handling day to day operations with a highly skilled F&B Service brigade of 80 F&B Attendants to ensure maximum guest satisfaction and highest quality of Service in F&B service.

Successfully completed the first aid program scheduled at the

Novotel Hyderabad International convention center in the year 2006

Successfully completed the training session “keys to communication” held by the corporate trainer

Nominated for exemplary employee award.

Promoted to the rank of an F&B Supervisor from Banquet supervisor in a span of 36 months managing the food and beverage service in Square.

Operations of the convention center and Novotel Hyderabad, the internationally acclaimed business class hotel with an all-day dining restaurant, a bar, a lounge, a high-profile night club, in room dining, a speciality Mexican outlet, a deli shop as their prominent food and beverage serving outlets

Achieved the best all day dining restaurant Award of the Times Of India good food guide for “The Square” at Novotel Hyderabad convention center

Served to be the proud host to the PATA world congress in

Hyderabad, India in 2008

Hotel Chancery, Bangalore

Industrial Trainee May 2004 – Oct 2004

Hotel Chancery is one of the finest corporate hotels of the Indian IT Capital, Bangalore. It is a 4-star deluxe hotel with 24-hour service, fabulous restaurants, amenities like special business lounges, a fitness center, a beauty salon and a swimming pool.

Attended a 6-month industrial exposure training where I gained experience in all the major departments in the hotel

Hotel Viceroy, Hyderabad

Industrial Trainee May 2003 - Oct 2003

Hotel Viceroy is a 5 star with 350 tastefully appointed rooms. It also has an Exclusive Executive floor with its own Business Lounge, Elevator and many Exclusive privileges. The hotel has a coffee shop, 2 specialty restaurants (Indian kebab), a pastry shop and 9 banquet halls. It has a main kitchen, a banquet kitchen and a south Indian kitchen. The hotel was awarded for the best business hotel for three consecutive years.

Attended a 6-month industrial exposure training where I gained experience in all the major departments in the hotel.

PERSONAL PROFILE AND DETAILS

A clear intention to develop my F&B Service skills to the highest and best levels, a trade which I have always been proud of and enjoy every bit and part which goes into my development as a better person, Manager and a team leader. My work experiences with the smallest to the best have evolved me as a very practical person who has always initiated in taking responsibilities and challenges and achieved them to the highest levels of guest satisfaction. The experience in this particular field has developed my ability to adapt, mould and perform to the required standards and achieve the organizational goals successfully with team building and development capabilities

Date of Birth: 14th June 1984

Marital Status: Married

E-mail: **************@*****.***

Languages known: English, Hindi, Telugu, Tamil, Basic Kannada

Phone no: +917*********

Passport number: P8034386

Address: 18-8-22/B, Madhura Nagar, Tirupathi – 517501, Andhra Pradesh, INDIA.

Skype ID: balamuralinaidu1

Kindly note: references would be submitted on request

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