CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

SUDHAKARA RAO KIKKARA

RESTAURANT MANAGER

COVER LETTER

To

The Recruitment Manager,

I am taking the liberty of writing to you regarding employment opportunities in your prestigious organization and hereby attaching my Curriculum Vitae as the first step in exploring the possibilities of employment. Presently I am Looking for an Opportunity.

I decided to choose a career in the Hospitality Industry because I believe that I would respond to the challenges of working in the industry, also because I am very aware of many different cultures and am able to adapt to all sorts of people. Having been with the hotel industry for more than 12+ years has helped me to be more efficient and effective in my job.

As a conditioned hotelier, I am sure that you will find me to be hardworking, enthusiastic, self-motivated and a resourceful individual, who relishes challenges. I believe that I can make a strong contribution to the company if given an opportunity to use the experience and knowledge that I have gained from my past experiences. Looking forward to hearing from you soon and being very thankful for your kind consideration in reading this letter. Yours Faithfully,

Sudhakara Rao Kikkara.

CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

SUDHAKARA RAO KIKKARA

RESTAURANT MANAGER

CONTACT DETAILS:

+971********* / +917*********

admmmv@r.postjobfree.com

C/O K.Kamayya, Talabhadra, Kasibugga,

Srikakulam,Postal Code:532222.

WEBSITES & SOCIAL LINKS

http;//linkedin.com/in/sudhakara-rao-kikkara-b9a97826 http;//skype.iamcool0071

OBJECTIVES

Dynamic, resourceful, and results-oriented professional with 12+ years’ experience and demonstrated Success in managing a broad range culinary, restaurant, beverage, and room service operations to achieve Guest satisfaction and financial goals. An intuitive leader with solid expertise in staff recruitment, training, and development to achieve and exceed predefined performance targets and goals proven track record. Ensuring compliance with service standards, policies, procedures, and guidelines, Expert presenter, Negotiator, and business person; able to communicate effectively across multiple levels of organization, Solid history of success in coordinating daily restaurant management operations to deliver superior food and beverage service and maximize customer satisfaction, Proficient in appraising staff performance and Providing feedback to improve productivity and efficiency.

AREAS OF EXPERTISE

Strategic Planning and Implementation Sales and Marketing Operations

Reports Preparation and Presentation Problem Solving and Issue Resolution

Contract Development / Negotiations Budget Administration / Management

Team Building and Leadership Operations Analysis / Process Redesign

Guest Experience Management Cost Reduction and Avoidance CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

WORK EXPERIENCE

Outlet Incharge

SLASH COFFEE SHOP/Jumeirah/Dubai/06th April 2021 –Present

• Guide store employees in delivering excellent customer service.

• Assign rules and responsibilities to employees for operational effectiveness.

• Develop action plans for the team to meet operational and organizational objectives.

• Adhere to employee wage and hourly laws.

• Ensure that store in maintained according to sanitation and cleaning standards.

• Obtain customer feedback and make appropriate business developments or changes to meet customer needs.

• Monitor and manage store staffs by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve operational performance.

• Identify and address issues in store performance.

• Develop strategic and operational plans for managing execution and measuring results of store.

• Schedule regular meetings to discuss about business development opportunities and any issues.

• Communicate clearly with all employees to ensure effective store operations.

• Maintain store environment clean, safe and inviting for customers.

Restaurant Manager

KUREDU RESORT & SPA / Malé /Maldives / Jan 2020 – December 2020

• Leading 3 unique cuisine Restaurants called The Far East (Asian), Beach Shack (Seafood & Vegetarian), Franco’s (Mediterranean).

• Leading a team with more than 18+ employees during the high season.

• Responsible for the M&E during shoulder season.

• Controlling and monitoring Restaurant cost.

• Preparing outlet monthly Budget and related forecasted.

• Conducting performance appraisal to supervisors & Assistants. Ensuring HCCP policy would be followed by each staff.

• Promoting cross training to ensure high productivity of each single team member.

• Creating an F&B calendar of events to ensure maximum hotel guest conversion rate.

• During the current year the total a la carte team count decrease by 10%, revenue was up by 6%, net profit by 12% due to a bettered financial discipline on controlling the cost. Customer:

• To ensure that guests feel welcomed and comfortable in all A la carte outlets including Bars.

• To anticipate and attend to guests needs in all outlets and ensure maximum guest satisfaction at all times.

• To ensure that guests are properly informed and guided as to the choices available to them in terms of F&B services.

• To meet guests regularly, listen to and discuss their preferences so as to

• Food and Beverage commodifies, small equipment and other consumables.

• To assist in ensuring adequate yield and profitability of F&B operations. Innovation, learning and growth:

• To assist in the continuous introduction of new concepts and ideas to develop the F&B services.

• To invest time and effort in his own development in order to be proactive and update in the latest developments in the field of F&B services and standards.

• To assist in the development and implementation of an elective bench marking system for the continuous improvement of the F&B operations.

• To initiate, supervise and monitor the implementation of appropriate training to enhance the level of knowledge, skills and attitude of F&B personnel.

CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

• To ensure that the F&B Human Resources are well motivated and that all staff problems are promptly dealt with.

• To assist in seating the annual and periodic objectives for all F&B outlets and operate an effective and timely Performance Management System.

• To ensure that F&B personnel are recognized and adequately rewarded for their performances.

Restaurant & Bar Manager (Pre-Opening)

GRAND MILLENNIUM MUSCAT / Muscat/Oman / September 2013 - December 2019

• Assist the F&B Manager in ensuring service activities aim for the highest possible customer satisfaction.

• Relieve the F&B Manager during his/her absence

• Work in close co-operation with Kitchen, Stewarding, Cashiers as well as other key service departments.

• Work towards the successful 24hrs operation and ensure that telephones are always attended.

• Maintain a professional and friendly relationship with in-house guest ensuring proper and prompt service.

• Supervise the daily operation under standards fixed by Hotel Management and F&B Manager.

Banquet Manager ( Six Months Substitute)

GRAND MILLENNIUM MUSCAT / Muscat/Oman /

• Welcoming host at the pre events, making sure all the arrangements reached host expectation.

• Communicate with subordinates to make sure A/V & other requires are on place before host arrives.

• Daily Briefing with the team to share about the day events & meetings, preparation for next day.

• Working in banquet since 15th April 2019 handling Meetings and conference fill present.

• Fallowing with all BEO’s (Banquet Event Order)

• Checking setups for next day, preparing requirements for the events,

• Maintain signage’s to give the right directions to the clients; it helps to avoid inconvenience in between the different meetings.

• Checking the buffet maintaining as per client request, checking & consisting on client requirement. Major Events:

• Weddings Minimum 500 persons to maximum 800 persons with lunch & coffee break.

• Events like royal Oman navy 6th Indian Ocean Naval Symposium has been prepared by the head of International Affairs Department of the General Staff with Commanders of the Royal Navy of Oman 1000 people’s event with lunch & coffee break.

• Ooredoo 25th annual celebration for 1000 persons with lunch & coffee breaks.

• Modern College Graduation Day 1000 persons with lunch & coffee break.

• Oman Neurology Conference 600 persons

• Smart wave Fashion show 700 persons

• Several gala dinner.

• Patrolled assigned areas of operations department every Schedule.

BUTLER

EMIRATES PALACE by KEMPINSKI / Abu Dhabi/UAE / October 2010 - September 2013

• Here are the some important people whom I served and looked after them as a personal butler:

• Mr. Ban Ki-moon – President of united Nation.

• Mr. Tony Blair –Former prime Minister of United Kingdom.

• His Highness Sheikh Abdulla – Ruler of Qatar.

• His Highness Sheikh Khalifa – Prime Minister of UAE.

• Dr APJ Abdul Kalam- Scientist/Former President of India.

• Mr. Nursultan Nazarbayev –president of Kazakhstan.

• Many Celebrities of Hollywood and Bollywood, International Football Players and

• Many more others VIP’s and Business tycoons

CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

Restaurant Captain (Pre-Opening)

ITC Hotels / Goa/India / Sep 2009 - Sep 2010

Food & Beverage Associate

THE LEELA KEMPINSKI / Goa/India / Sep 2008 - Sep 2009

Hotel Management Internship

HOTEL FIDALGO / Goa/India / Oct 2007 - Mar 2008

EDUCATION

• Bachelor of Science

• Madurai Kamraj University / Kolkata/India / 2019

• Completed professional development in Subject

• Bachelors

B.Sc. in Hospitality & Tourism Management

• IIAS KOLKATA / Kolkata/India / 2009

• Completed professional development in Subject

• Training

ACHIEVEMENTS

• Certificate for Best Trainer (Best Teachers Award) by General manager and Owning company GM at Grand Millennium Muscat

• Certified of Excellent Support Pre-Opening Team From Grand Millennium Muscat

(Tri Pack Property).

• Certified with Supervisor of Year Front Of the house 2014 in Millennium

• Certified with Food Handler Certificate

• Certified with entry level certificate in B.E.C by University of Cambridge

• Certified with chives academy for the training conducted on tasting of different scotch whiskies

• The certificate is for the successful completion of the Catering and Event Management Core Knowledge Assessment 2014 by Millennium Hotels and resort.

COMPUTER PROFIENCY

• GPOS - Graphical Point of Sale

• MICROS - Property Management System

• PMS – Partners Managerial System

• Microsoft Office: Word, Power Point, Excel

PERSONAL INFORMATION

• Date of Birth : July 30 1989

CURRICULUM VITAE

SUDHAKARARAOKIKKARA/RESUME

• Sex : Male

• Nationality : Indian

• Passport No. : P7132679

• Marital status : Single

• Languages known : English, Hindi & Bengali

REFERENCE

Name : Sandeep Kumar Singh

Designation : Food & Beverage Manager

Company : Warwick hotel Doha

Contact Detail : +974********

Email : admmmv@r.postjobfree.com

DECLARATION

I hereby declare that the above details are true to the best of my knowledge and belief Date: 5.20.2021 Sudhakara Rao Kikkara.

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