Career Timeline (Recent *)

Core Competencies

Food & Beverage Operations Hospitality Management

Budgeting & Cost Controls Inventory Management

Menu Planning Quality Management

Training & Development Customer Servicing

Team Management Regulatory Compliance and

Documentation

Soft Skills

Executive Profile

A competent professional with Level 8 post graduate diploma from new Zealand and over 21years of experience in complete hotel management, Operations Management, F&B Operations, catering operations, Restaurant Management, Client Servicing & Team Management

Expertise in developing operating procedures& service standards and managing inventory & food budgets with an eye on cost and stock control.

Experience in budgeting, cost control, P&L, MIS etc. Expertise in delivering value-added customer service and achieving customer delight Orchestrated optimal resource utilization to handle expected operational needs Possessed multifaceted experience and proven ability to re-energize and restructure organizations, develop strategic initiatives and capture emerging business opportunities. Recognized for turning around companies to profitability.

Groomed with refined etiquettes and possess leadership & interpersonal skills with the capability to work in a multi-cultural environment with different nationalities Successfully completed Harvard Manage Mentor Topics such as New manager transition, Budgeting & Delegation Exceptionally well-organized with a track record that exhibits self-motivation, creativity, initiative to achieve both corporate and personal goals

Education

Post-graduation in Hospitality Management from Pacific International Hotel Management School, New Zealand in 2014 Diploma in Hospitality Management from (AH &LA, USA) in 1999 Diploma in Hotel Management from O.S.H.M, Kerala, India in 1999 Mar’10 to Nov 2012-

Dec 2014 to May 2015 (3.1 yrs)

Dec’18-Oct’19 (1 yr)

DIJIL CHITTENIPATT

Hospitality Industry Professional, with experience of working in renowned hotels while special expertise in managing F&B as well as successful in achieving business growth objectives within turnaround & rapid changing environment; targeting senior level assignments in F&B Management with a leading organization of repute adic98@r.postjobfree.com +974-********(Qatar) / +917********* (India) Feb’17-Nov’18(1.9 Yrs)

Innovator

Collaborator

Intuitive

Communicator

Jun’15-Jan’17 (1.7yrs)

Additional Experience

Pre-Opening Assistant

Bahrain International Hotel, Manama, Kingdom of Bahrain June 1999-March 2001 IHG Crowne Plaza Hotel, Auckland, New Zealand

As part of my level 8 post graduation course underwent internship with this 352 key hotel located in central Auckland in 2014.

Profmacro Catering, transportation and allied services, Qatar Presently doing consultancy with this catering company from Dec 26th 2019 onwards.

Professional Experience

Dec’18-Oct’19 with Kumarakom Heritage Resort & SPA, Kumarakom General Manager

Feb’17-Nov’18 with Meitra Hospital, Calicut

Hospitality Manager

Jun’15-Jan’17 with Paragon Calicut Restaurant, Abu Dhabi Group General Manager

Mar’10-Apr’15 with ITC Welcome Hotel Raviz ( 5* Deluxe Hotel) Growth Path:

Food & Beverages Manager Dec’14-Apr’15

Assistant F&B Manager- Operations Mar’10-Nov’12

Role:

Ensured high quality services, resulting in guest delight and optimum resource utilization for maximum service quality Provided maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly Managed the day-to-day restaurant, bar & banquet operations in the hotel as well as maximized profitability and met customer needs

Assisted in preparation of monthly restaurant, bar & banquet reports commenting on key performance indicators & action taken to keep on target

Took initiatives to ensure that interactions with our customers are positive & productive; ensured profitability of operations and supervised all aspects of Kitchen Management including menu-planning, monitored food production to ensure compliance with quality & hygiene standards Executed various promotional activities, food festival and events by the hotel Developed & implemented procedures, control systems for maintaining hygiene & quality standards; led efforts for streamlining processes and generating cost savings in operations Implemented on-going Job Training Programs within the department to meet service standards as well as strategies with Supervisors & Outlet Managers to minimize staff turnover Collaborated with operating staff for upkeep of kitchen equipment in perfect working order; ensuring cleanliness and hygiene in the kitchen work area

Achieved monthly & yearly business targets within pre-decided budgetary parameters; exercised cost control by rationalizing & eliminating avoidable cost heads

Coordinated manpower planning, recruitment, selection, induction and socialization activities in the organization Organized training and development programmes for enhancing technical/ soft skills; created & sustained a dynamic environment that fosters development opportunities & motivates high performance amongst team members Highlights:

Kumarakom Heritage Resort & SPA, Kumarakom

Successfully increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions

Steered efforts in enhancing operational success through effective staffing, strong training, adherence to safety regulations and well-timed customer service

Proven track record of booking profits in Q3

Meitra Hospital, Calicut

Recognized as a part of the project from pre-opening to post opening; successfully designed the entire kitchen and cafe including the equipment’s, interiors, upholstery and the furniture Steered efforts in setting up of kitchen and outlets, setting policies and procedures as per JCI standards Paragon Calicut Restaurant, Abu Dhabi

Worked as the complete consultant for the new restaurant opened in the city center ITC Welcome Hotel Raviz

Supervised a multi cuisine restaurant, coffee shop, bar, four banquet and party halls, a convention centre with a capacity of 1000 pax and a specialty restaurant

Provided a two way communication and nurtured an ownership environment with emphasis in motivation and teamwork Comply with all health and safety and excise regulations Feb’02-Jan’10 with Khyber, Mumbai

Assistant Manager Restaurant & Banquets

Personal Details

Date of Birth:14th November 1978

Languages Known: English, Hindi, Malayalam, Elementary French Address: Lakshmipuri, Karuvisseri, Calicut-673010, Kerala Present Address: Bin Al Sheikh Holding, Building No.: 195, Street No.: 995 Area No.: 56, Floor 2, OfficeNo.:21, Abu Hamour, Qatar

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