Director food and beverage
Resume:
BACKGROUND
Experienced Food and Beverage professional with
a proven track record of helping large scale luxury food and beverages facilities to find success. Adept in all aspects of managing food and beverage
service to maximize profit and minimize costs.
Experienced in creating winning menus, working
with vendors, maintaining inventories, coordinating staff meeting and exceeding industry standards.
Committed to ensuring optimal productivity and
high levels of customer satisfaction.
WORK EXPERIENCE
Overall 16 years of experience in high volume luxury Food and Beverage Operations.
Assistant Director Food and Beverage
JW Marriott Cairo /440 keys hotel
Responsibility:
15 RNB Outlets 8200 sqmt Banqueting space
January2019-September 2020
Assistant Director Food and Beverage
The Leela Ambience Gurugram /420 keys hotel
Responsibility:
12 RNB outlets 4200 sqmt Banqueting space
18 hole golf course
September 2016-Till January 2019
Assistant Food and Beverage Manager
The Dusit Deverana &D2/232 Keys hotel
Responsibility:
6 RNB outlets 9290 sqmt outdoor banqueting space
January 2015-Till September 2016
Restaurant Manager,
Banqueting and Conference Manager
The Kempinski New Delhi/455 Keys hotel
Responsibility:
7000 sqmtr banqueting space
February 2013-Till January 2015
Assistant Restaurant Manager
The Leela Palaces,Hotels and Resorts
Nov 2008-Till January 2013
Incharge of:
Fine Italian(70 covers) (2011-2012)
In Room Dining (412Rooms)(2010-2011)
All Day Dining (224 covers)(2009-2010)
The Oberoi Vanyavilas
Food and Beverage Supervisor
2006-2008
The Oberoi Grand Kolkata
Food and Beverage Assistant
2004-2006
ACHIEVEMENTS
Guest voice restaurant service growth of 6.6%
YOY
ES growth of 12% against last year
F&B revenue budget achieved by 90%.
Brand standard audit growth of 10% on year
2018
Awarded best Groomed leader of the year
CERTIFICATIONS
Foundations of leadership
5 choices of extra ordinary productivity
Inside out coaching
Seven habits of highly effective people
AJISH MENON
CORE ACTIVITIES 2
Development of Managers to their next roles, preparing the leaders for their next positions within the hotel. Strong collaboration with beverage partners to
effectively manage the beverage cost
Monthly calendar of wine dinner planned in collaboration with the wine companies and Yearly Cooking Class
schedule Curated with Executive chef
Inception of the beverage programme linked with the incentives rolled out for the team
FFNE & Capex plan submission to stay abreast with the competition.
Collaboration with Marketing team to review the
marketing tactics and amplification plan on a weekly basis CORE ACTIVITIES 1
Responsible to function as the Business Manager and a Marketing Specialist for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
Developing and Maintaining F& B/Culinary Goals
Regular brand standard audits in restaurants and bars to make sure all the team are well aware about the standards Sets expectations and holds managers accountable for demonstrating desired service behaviors.
Reviews financial reports and statements to determine Outlets performance against budget.
Create Wish list and recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
Works with food and beverage leadership team to determine areas of concern and develops
strategies to improve the department’s financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance.
Strives to improve service performance.
Developing and Maintaining Budgets
Develops and manages Food and Beverage budget.
Monitors the department’s actual and projected sales to ensure revenue goals are met or
exceeded and opportunities are identified and addressed. Focuses on maintaining profit margins without compromising guest or employee satisfaction.
MAJOR EVENTS HANDLED
A)Handled world- class MICE events like World
Economic Forum and Indo German Chamber of
Commerce, AD Tech, Hotel Investment Forum India,
FIDDIC Sit down event for 1500 pax.
B)Large outdoor catering events of 5000 Pax in the outdoor lawns behind The Leela Ambience complex –
Spearheaded the entire planning and seamless
execution
C)Planning and execution for one of the unique and high profile wedding event at the hotel -
Achieved targeted F&B Profitability of 50%F&B Events with International Chefs:
1)Collaboration with Gourmet planet and hosted
bespoke event with Master Chef George Calombaris
2)Singaporean Food festival in collaboration with a boutique hotel brand, Fullerton Bay Singapore
3)Icons of Whisky Awards by Sandeep Arora
4)BW Hotelier awards
5)HIFI, Hotel Investment Forum India
6) HICSA Conference
7)Global hospitality Conclave, An Oberoi Group Alumni annual event
8)Hotelier India Awards
9)Bespoke Wine dinner evenings with Wine
connoisseur Rajiv Kehr
LED THE TEAM FOR SUCCESSFUL AND FLAWLESS
EXECUTION OF EVENTS SUCH AS BELOW
GET IN TOUCH WITH ME
Whatsup:+919*********
Email: adjolf@r.postjobfree.com
Linkedin:www.linkedin.com/in/ajish-menon
Instagram: @ajishmenon
Skype:Ajish.menon1
REFERENCES
Mertekis,Panagiotis
JW Marriott Cairo /Renaissance Cairo.
Ring Road- Mirage City,
Heliopolis, Cairo, EG-C 11757, Egypt
Ph: +20-12-299*****
adjolf@r.postjobfree.com
Birgit Holm
GENERAL MANAGER
Hyatt Regency kolkata
adjolf@r.postjobfree.com
Michel Koopman
EX GENERAL MANAGER
JW Marriott Cairo /Renaissance Cairo.
Ring Road- Mirage City,
Heliopolis, Cairo, EG-C 11757, Egypt
adjolf@r.postjobfree.com
Sandeep Singh
DIRECTOR OPERATIONS
Hyatt Regency Pune
adjolf@r.postjobfree.com
EAM FOOD AND BEVERAGE IN CHARGE
PERSONAL DETAIL
DATE OF BIRTH
FEBRUARY 1984
MARRIED
TRAINING EXPERIENCE
The Oberoi Vanyavilas Ranthambhore (Luxury resort) Food and Beverage Captain
2006-2008
Task Force
The Oberoi New Delhi
supervisory development program
2006-2008 (6 Months)
The Oberoi Wild Flower Hall Shimla
supervisory development program
2006-2008
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