Hello,

My name is Pavan Kumar Gullapally, a passionate hospitality professional with 20 years of experience,

A qualified Hospitality Management graduate with lot of exposure to industry opportunities and challenges

Worked as General Manager for Tom Goodchild’s Moose Factory ( Currently operating as Sawmill Prime Rib Steak House South Side )the largest steakhouse in Alberta Canada for 8 years from June 2013 to December 2020.

Successfully managed 50 plus staff, I’m a passionate foodie with great focus on customer service and customer engagement truly believes and understands the core purpose, very hands on modelling the way, inspiring the shared vision, and encouraging the hearts are my strong leadership attributes,

I’m very well versed with industry standards and familiar with all the labor laws, current market trends and a natural attractor of talent,

I’m looking for a place where I can enhance my skills and experience and shall grow professionally and personally,

I request to please review my resume and allow me to present my candidature in person.

I appreciate the time taken in reviewing my profile and resume!

Thanking you,

Pavan Gullapally

587-***-*****

adl6kp@r.postjobfree.com

PAVAN GULLAPALLY

2821 17 A AVE.

NW Edmonton,

AB T6T 0R6

C: 587-***-****

adl6kp@r.postjobfree.com

Objective: A challenging senior managerial position with a growing business that offers new learning experiences and future advancement potential

Highlights

Over 20 years of broad experience in multi unit setting, including 7 years of business management experience overseeing high volume, multi-faceted businesses.

Comprehension of all aspects of restaurant / hospitality industry.

Well developed hands-on leadership and communication skills.

Dedicated to superior guest service.

Able to manage the big picture as well as the smallest details.

Superior work ethic with the ability to produce a high volume of work in an efficient manner, which is accurate, complete, organized, and of high quality.

I’m adaptable and comfortable in an ever-changing environment.

Handle stressful situations and a busy work environment calmly, professionally, and

with integrity.

Solid knowledge, understanding, and experience with inventory and labor

Management, budgets, and productivity.

Has Knowledge of numerous computer systems and programs, including POS systems.

Experience

Tom Goodchild’s Moose Factory Edmonton, AB ( Presently called as SAWMILL PRIME RIB STEAKHOUSE)

General Manager Oct 2013 to December 2020

Tom Goodchild's Moose Factory is without question Alberta's largest and most beautiful steak house. Tom Goodchild's Moose Factory stretches over 20,000 square feet with a seating capacity of over 700 Dining room, Lounge, 4 Banquet Rooms, and Patio combined

Plan & execute the overall operations for the establishment in an effective and efficient manner

Overseeing and monitoring daily operations/ logistics of all the front of house as specs to maximize productivity control operational costs,

Participating in daily revenue periods demonstrating a superior and solid work ethic and consistent manner according to applicable AGLC, OH & S, Provincial safety and regulated standards to ensure total guest and team satisfaction

Responsible for ensuring exceptional guest satisfaction and production of highest quality of food and beverage service standards

Communicating overall catering setups / services with guests when requested to develop plan specialty events

Maintaining the profitability of the operations through sales and marketing techniques and also by controlling cost directed labor and liquor cost’s, inventories and operating with effective controls, processes and procedures as outlined by the company

Ensure that the team has been trained for all safety provisions.

Motivating and developing the team to ensure smooth functioning of the outlet and promote teamwork.

Staff appraisals, performance reviews and maintaining the competency grid levels to ensure the consistency in Hospitality and Service

Experience

Moxie's Grill / Bar Edmonton, AB Restaurant Manager Jan 2011 to June 2013

Executed day-to-day leadership and management operations of a busy, well known restaurant chain.

Directed and coordinated company objectives and goals.

Accountable for key financials, controlling labor, and operating within established budgets.

Monitored product movement by daily, weekly, and monthly inventory counts and troubleshooting to maintain margins, enhance profitability, and reduce losses.

Performed daily accounting administration including cash reconciliation, payroll calculation, and invoice administration.

Successfully managed 65 to 75 employees and effectively led both service and culinary teams to maintain Brand Standards.

Directed recruitment and training of service personnel in the principles of superb customer service. Developed managers and supervisors in restaurant management skills.

Ensured regular, effective communication with leadership team and led management and employee meetings.

Approved the requisition of products and necessary supplies as well as R&M.

Evaluated food and beverage products to assure that quality standards are consistently attained. Ensured that high standards of sanitation, cleanliness, and safety were maintained throughout the restaurant at all times.

Work Experience in India (10 years )

Novotel Hyderabad,

Assistant Manager Food and Beverage. April 06 - December 2009

Hotel Information

5 Star Deluxe Hotel, 287 Rooms, 01 Multi-cuisine Restaurant, Pool Bar, 06 Banqueting Venues, 01 Bar and Deli (The Pastry Shop) And Asia’s biggest convention centre. 6000 seating capacity.

Assisting the Food & Beverage Service Manager in sales promotion by organizing events and food festivals for the assigned outlet.

Ensure to maintain high standards of quality control, hygiene, and health and safety in all areas of the assigned outlet.

Supervising and control the assigned outlet within agreed budgetary limits

Ensure and maintain high standards of service delivery, safety, security, discipline and compliance with the organization’s policy.

Ensure that the team adheres to the company's uniform and hygiene standards.

Ensure that quality is maintained in all aspects of the work and as per the standards.

Ensure to continuously delight the customers by offering trend setting and innovative products and services.

Handling additional responsibilities as and when delegated by Management.

Green Park (Diana Group Hotels) Restaurant Supervisor ( India) March 2003 - March 2006

Hotel Best Western Amrutha Castle Restaurant supervisor( India) August 2001- Jan 2003

Training profile

Completed 16 weeks of Industrial Training in Hotel Ramada as part of our Academic curriculum Achievements

*Received several Appreciation letters from the HOD of “Hotel Best Western Amrutha Castle” * Received the service excellent award from Hotel Green Park Hyderabad,

Areas of Expertise

Micros applications

My Micros - Employee performance reports, Auto sequences, Payroll Management,

Open Table - admin functions, floor management floor plans, Schedules, sheets

Caterease – Banquet bookings,

Compeat Inventory & Auditing Management-Cash Procedures / DSR/ DSR REPOLL Transactions, AP Invoices, Ordering, Inventory Counts and Variances

Hot Schedules -Schedule making Forecasts Schedule templates/ Adding locations Labor cards and Activity Reports

Eigen Procedures -Virtual Terminal Transactions History Eigen trouble shooting

OT Restaurant.com

Reviews, Listing Seasonal Promotions

Complaints / Grievance MGMT

Education

Studied Bachelor’s degree in Hotel Management and Catering Technology, specialization in Food and Beverage department year 1998- 2001.

Passed intermediate from “Andhra Pradesh Board of Intermediate Education” In April 1996-1998

Pavan Gullapally,

587-***-****

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