General Manager / Operation Manager

DEV KUMAR

Tel. (Res.): +91-20-271***** Mobile: +91-982******* Email: ************@**********.***

Seeking job for the post of Vice President Operations / General Manager in reputed hotel in order to use all my skills and experience towards the growth of the hotel business.

CAREER ABRIDGEMENT

Over 22 years of experience in Hotel Operations, Catering Services in the Hospitality sector.

Experienced in planning, supervising and managing overall hotel with tasks including Resource Planning,

Procurement and maintenance of Inventory levels for smooth functioning of Hotel Operations.

Proven track record of successfully implementing procedures, service standards, operational policies and effective control measures to reduce running costs of the unit.

A consistent performer with a proven track record of increasing revenues and streamlining workflow.

Expertise in implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.

Strong written, communication, interpersonal, liaison and problem solving skills with the ability to work in a multi cultural environment.

CORE FUNCTIONAL STRENGTHS

Strategic Planning

Forecasting sales, planning & implementing policies & strategies for accomplishing pre-set objectives.

Generating Operational Budgets for Hotel and ensuring adherence to budgeted parameters.

Handling the establishment of New Units / Outlets from scratch; supervising all activities and ensuring that they are in sync with the organisation’s vision.

Operations

Developing and implementing procedures, control systems for maintaining quality standards.

Deciding on Menu and Price along with the Food and Beverage manager and Executive Chef.

Leading efforts for streamlining processes and generating cost savings in operations.

Ensuring profitability of operations; supervising all aspects of management including planning, implementation and monitoring to ensure compliance with high standards.

Co-ordinating with department head for upkeep of the property.

Business Development

Projecting the company image through effective Public Relations and Promotional activities.

Organising and conducting Food Festivals to maximise revenue.

Tracking competitor activities and keeping abreast with the latest market trend and requirements.

Client Servicing

Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality.

Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.

Delivering high-value services to upscale clients for exalting their satisfaction levels.

Personnel Management/Training

Handling operational functions like Morning Meeting, review meetings, creating right working atmosphere for effective operations.

Imparting appropriate training on Guest Relations, Service Excellence and Teamwork to Department Head and support service staff.

Organising and conducting Practical & Theoretical Training Programs to enhance skills and motivational levels.

EMPLOYMENT DETAILS

Since August 2011 Keys Prima Hotel Parc Estique, Pune General Manager

Reporting to: Managing Director

Leading the hotel team of 170 to manage 115 room,5 outlet,4 business center and 7 banquet hall

Supervised management team that looked after the running the front desk, reservations, guest relations, housekeeping, maintenance, security, activities, staff, tours and more.

Ensured all human resource responsibilities are met related to performance evaluations, hiring, firing, pay, etc.

Present and explain P&L statements, budgets, and cost/inventory control to area and manager and head office

Consistently delivered results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies

Implemented performance evaluation system to reward talent, drive and experience

Manage hotel accounting and budgets; all sales/marketing/advertising functions; all front of house operations; housekeeping; engineering/maintenance; restaurant/bar/room service; security; valet; etc

Delivered training on how to thrive on high stress, high effort and be truly supportive of staff

Since August 2010 Keys Prima Hotel Parc Estique, Pune Director Food & Beverage

Reporting to: General Manager

In my role of Director of Food and Beverage at Keys Prima Hotel Parc Estique Pune Viman Nagar, I was being groomed to take on the role of Resident Manager/General manager operations, this process is involved by me working in tandem with the General Manager on all operational activities of the Hotel.

As Director of Food and Beverage at the Keys Prima Hotel Parc Estique Pune Viman Nagar, my role was involved leading the Food and Beverage operations for all the restaurants and lounges, In room dining and banquet operations. Looked up to as a highly motivating mentor, I thrived on guiding and developing the teams to ensure that the Food and Beverage venues at the hotel were renowned to be the best in the city.

Since April 09 Keys Prima Hotel Parc Estique,Pune Food & Beverage Manager

Reporting to: General Manager

Experienced in planning, supervising and managing overall operations with tasks including Resource Planning, Procurement and maintenance of Inventory levels for smooth functioning of F&B Outlet Operations.

Proven track record of successfully implementing procedures, service standards, operational policies and effective control measures to reduce running costs of the unit.

A consistent performer with a proven track record of increasing revenues and streamlining workflow.

Expertise in implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.

Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.

Managing 5 F&B outlets hotel – including Aubergine – 86 Covers (Multicuisine restaurant), Blinque-52 covers (Progressive lounge), Lava-68 covers open air (The roof- top grill),In Room Dining with 115 rooms & Banquets- 6 indoor hall, 3 boardroom, 01 rooftop (open air Venue)

Negotiations for Annual Maintenance Contracts & Suppliers Rate Contract.

Since May’08 Keys Prima Hotel Parc Estique, Pune Assistant Food & Beverage Manager

Reporting to: Resident Manager

Highlights:

Was be a key member of the pre opening team.

Creating a young, dynamic and highly motivated team

Independent in charge for setting up the Food & Beverage operations.

Sourcing & Purchasing of all F&B related Equipments and Materials during the start up.

Devising & implementing the standard operating procedures & imparting training to the personnel.

Jan’08- April 2008 Royal Orchid Central, Pune Assistant Food & Beverage Manager

Reporting to: F& B Manager

Highlights:

Was be a key member of the pre opening team.

Responsible for setting up the entire F& B - banqueting & outlet operations.

Devising & implementing the standard operating procedures & imparting training to the personnel.

Mar’99- Dec 2007 Le Meridien, Pune Restaurant Manager

Highlights:

As Restaurant Manager (Since Oct’06)

Steering operations of La Brassiere - the all day dining restaurant (Multi-Cuisine Restaurant) of 68 covers. Managing a team of 22 personnel. Reporting to the Director Food & Beverage.

Key focus is on attending day to day meetings related to revenue, guest satisfaction analysis & necessary training programs to achieve the high standards.

Distinction of handling additional responsibility of the Tea Lounge (24 hour Pastry Shop) since Jun’07. Managing a team of 10 members in this initiative.

Successfully organised Food Festivals as per yearly food festival calendar which included cuisines like European, Middle Eastern & Pan Asian that led to approx. 30-40% escalation in the revenue.

Introduced the concept of Friday Theme Dinners with Complimentary Wines which has augmented the revenues of the restaurant.

As Assistant Restaurant Manager (Aug’04-Sep’06)

Overseeing operations of the specialty North Indian Restaurant of 90 covers with a team of 14.

Reporting to the Director Food & Beverage.

Successfully organised food festivals as per yearly food festival calendar which included cuisines like Awadhi, Punjabi & Kebab Biryani that led to approx. 30-40% escalation in the revenue.

Introduced the concept of Pre Set Menu for Corporate Client Dinners which led to increment in revenues.

As Sr. Captain (Aug’03-Aug’04)

Key member of the team of the team of 20 personnel that handled operations of La Brassiere - the all day dining restaurant (Multi-Cuisine Restaurant) of 68 covers.

Reporting to the Restaurant Manager.

Initiated the process of equipment stock taking on a periodic basis to control inventories.

As Captain (Oct’00-Jul’03)

Reported to the Restaurant Manager Chingari-North Indian & Room Service.

Was also responsible for streamlining Room Service Operations in the absence of the Manager.

Played a key role in planning menu for all Food Festivals, Room Service and Chingari.

Developed the Duty Roster for the entire department.

As Steward (Mar’99-Sep’00)

Actively involved in setting-up of the Chingari restaurant during hotel pre-opening.

Implemented on-the-Job training for new recruits.

THE INITIAL YEARS

Jun’97-Feb’99 Taj Mahal, Lucknow Assistant Steward

Sep’95-Mar’96 Taj View, Agra Trainee

Jun’95-Jul’95 Hotel Hindusthan International, Varanasi Trainee

EDUCATION

Three Year Diploma in Hotel Management from Regional Institute of Hotel Management, Jamshedpur in 1997

PERSONAL DETAILS

Date of Birth: 17th May 1975

Address: Flat F-203, Laxmi Township 3, Kalasgaon, Vishrantwadi, Pune - 411015.

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