CURRICULUM VITEA

Name : Shamlasundar@Naveenlakshmen

Address : No. 22-1-18, Block 22,Jalan 13/2A,

Taman Wilayah68100 Selayang, Selangor

Sex : Male

Nric No : 601***-**-****

Place Of Birth : Kuala Lipis, Pahang

Nationality : Malaysian

Race : Indian

Religion : Hindu

Qualification : M.C.E (1978) HSC (1980)

Contact No : 017-*******

Hobby : Swimming, Reading, Music and Travelling

Languages : English, Bahasa& Tamil

Languages : English, Bahasa& Tamil

E-mail : adm741@r.postjobfree.com

References:

Mr. ShankerRajoo

General Manager : Le Royal Hotel, Cambodia

017-*******

Datuk Sani Abdullah

Dir. Of Operation : Carcosa Seri Negera

013-*******

Mr. George Chapman

General Manager: Measat Radio Communication Sdn Bhd

Mr. Tony Jeya

Group General Manager: Estana Criiz Club & Restaurant

012-*******

TRAINING ATTENDED

Basic F & B Training

Customer Service Training

Train The Trainer Workshop

Food Handler Training

Fire Risk Management

Security Awareness

Leadership Training

Credibility Of Work

Working Independently

Good Communication With All Levels

Leadership Skills

Able To Work Long Hours

Always Meet Dateline

Always Maintain Quality Of Work

Always Set High Standard

Employment History

GENTING HIGHLAND AND RESORT

Position : Busboy

Dec 1980 to Nov 1982

1.Clearing the tables and responsible for Mis-En-Place counter

2.Working closely with the senior staff ensuring the smooth flow of customer service.

Position: Waiter

1.Customer service is projected as priority

2.Taking Food & Beverage orders

3.Following up with duty Captains instruction

4.Assisting junior staff with their assignments for the day.

REGENT HOTEL, KUALA LUMPUR

Position : Room Service Captain

Jan 1983 to Sept 1984

1.Checking the duty staff attendance

2.Conducting shift briefing upon supervisor absence

3.Ensuring the standards required are maintained at all time

4.To follow up with duty staff assignments for the day

5.Ensuring no complaints from room guests.

PRINCESS CRUISE (CAPE CARNAVAL FLORIDA)

Position : Senior Captain

Oct 1984 to Sept 1990

1.In charge of passengers mess lounge and handling of operation

2.Assist duty staff on their work

3.Submit weekly report to the assistant Restaurant Manager

4.Assigning staff to their respective duties and ensuring customers satisfaction

5.Maintaining the entire lounge cleanliness at all time

PUTRA WORLD TRADE CENTRE (PWTC)

Position : Senior Supervisor

Nov 1990 to Apr 1992

1.In charge of 2 outlets (Bunga Raya A Traditional Malay restaurant) – with 220 sitting capacity which operates for lunch and dinner. (BungaTanjung) – A fine dining grill room with 68 sitting capacity. Conducted daily briefing and checking on operational matters.

2.Prepared weekly and monthly report for the Outlet Manager on sales, breakages etc.

MALAYSIAN PETROLEUM CLUB/ CARCOSA SERI NEGARA

Position: Maitre ‘D’

June 1992 to March 1996

1.Sales target, our monthly projection In charge of fine dining restaurant “Dulang Suite”

2.Handling VVIP’s and foreign dignitaries and to check guest satisfaction

3.To suggest and follow up with chef regarding on food menu and promotion

4.Conducting daily briefing on up selling and updating information

5.Conducted monthly meeting with outlet staff to ensure:

1.Two way communication

2.Monthly brain storming

3.Working closely with supporting department

4.Achieving the sales target given

RENAISSANCE NEW WORLD HOTEL, KUALA LUMPUR

Position: Senior Supervisor

May 1996 to Aug 1998

1.Assisting the restaurant operation namely tempts

2.Conducting daily briefing upon respective shift on duty

3.Ensuring the standards required for 5 star hotels is always maintained

4.Preparing and liaising with all departments for operation purposes

RADISSON HOTEL, KUALA LUMPUR

Position : Restaurant Manager

Sept 1998 to April 1999

In charge of outlet called as “Straits Restaurant”

1.Responsible for the managerial and operational function of the outlet

2.Training and development of staff as well as ensuring the goals and the vision of the outlets is achieved.

3.Looking into new projection for restaurant performance as to the market flow.

SWISS GARDEN HOTEL & RESORT, KUANTAN

Position: Assistant Food & Beverage Manager

May 1999 to June 2000 (RETRENCHED )

1.Responsible of the hotel’s F&B department

2.Continuously improving Food & Beverage sales while keeping operation cost at a minimum level

3.Ensuring the standards of the Food & Beverage is maintain at all level

4.Monitor closely the business trend and forecast for the department

5.Developed the marketing plan and strategies for increasing the sales and revenue for the department

6.Provide staff training whenever necessary and established an appropriate training schedule

7.Prepared annual food & beverage promotional goal or forecast and budget and develop working plan

8.To achieve the goal periodically and take necessary effective action

9.Prepared monthly sales report and financial report of the department and making sure to take proper and necessary remedial action

10.Reporting direct to General Manager

MANDARIN ORIENTAL HOTEL, KUALA LUMPUR

Position :Assistant Restaurant Manager

Aug 2000 to Aug 2002

1.Fully in charge of outlet namely “BIBA’s”

2.Ensuring good service and maintained food quality as required by 5 star hotel.

3.Prepared monthly sales performance of the outlet

4.Conducted staff briefing and work closely with the outlet chef

5.Ensured guest satisfaction at all time and ensure to achieve sales target given for the month

6.Maintain good relationship with fellow colleague.

SHRM SDN BHD (COMPASS & EUREST INT’L)

Position : Operation Manager (Southern Region)

Oct 2002 to Nov 2008

1.Fully responsible in all operational areas in the southern region like, Malacca

2.Involves catering in hospitals, schools, business & industry

3.Responsible for overall operational areas like:

Operation hours)

4.Serving student in international Japanese school, Singapore

Responsible for overall above mention areas as below

Coordinating and monitoring business trend in market and preparing monthly and weekly reports on individual areas outlet sales on food & beverages and purchasing

Coordinating very closely with individual outlet in charge and head chef

Conducting monthly meeting with all outlet manager

Preparing budget, forecast, cost and taking necessary remedial action plan

Coordinate closely with the group general manager on operational matters

GRAND PACIFIC HOTEL, KUALA LUMPUR

Position: Food & Beverage Manager

Dec 2008 to Nov 2010

1.Responsible for the managerial and operational F&B department, training and development of staff as well as ensuring that the goals and vision of the hotel are achieved.

2.Ensuring standards and quality maintained always

3.Reporting direct to General Manager

4.Continuously improving F&B sales

5.Keeping operation cost at minimum level

6.Prepared monthly related financial statements and other performance indicators and take necessary remedial action

HJH.MAZNAH CATERINGS & RESTAURANTS SDN.BHD.

Position : Operation Manager

Date Joined: Dec 2010 – Dec 2011

Responsible the entire operation of the organization, the best practice is implemented for ensuring of proper service is given as required as to maintain the name of the organization in the market.

Duties and Responsibility:

1.Heading the entire operational team

2.Monitoring closely on the coming up functions

3.Co-coordinating and working closely with Managers on the operational matters in improving the standards and generating sales

4.Looking into the financial areas and performance indicator and take necessary remedial action

5.Compulsory weekly operation meeting on implementation and improvements in all required areas

6.Ensuring all staff focus into coming up functions and pre-updating on latest progress

NICE COFFEE STATION

Position: F& B MANAGER

Date Joined: Feb 2012 – Mar 2018

Responsible for day to day operation, overseeing every departments ensuring the best

practice is carried out. Reporting to the General Manager.

Duties and Responsibility:

1. A compulsory monthly meeting with all the HOD/Managers

2. Close co-ordination on / with all operational areas

3. Looking into financial areas and performance indicator to take necessary

remedial action for improvements

4. Doing weekly inspection for all the entire chain restaurant property

5. Ensuring house guest are happy and comfortable with the service given to them.

6. Closely monitoring the sales flow from Sales & Marketing, Food& Beverage

Departments and flow up with day to day expenditures as to minimize expenses.

ROYAL PORT DICKSON YACHT CLUB

Position: OPERATION MANAGER

Date joined: April 2018 – February 2019

Responsible for leading all operational departments. Reporting to the Club Manager.

Duties and Responsibility:

1.Leading all operational department with objective and mission

2.A consistent follow up with all the head of departments.

3.Having a weekly meeting and inspection

4.Looking into all financial areas and performance indicator to take necessary

remedial steps and action for betterment.

5.Attending monthly meeting with all committee members of the house

6.Looking into areas to generate additional revenue

7.Ensuring the monthly performance of the club is accordance to plan and projection.

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