AJITH THRIKANDIYOOR KALLATH

Kerala, India

Mobile: +91-951******* / +91-949*******

E-Mail: adnot4@r.postjobfree.com

LinkedIn: https://www.linkedin.com/in/ajith-thrikandiyoorkallath/ Skype Id: ajith.t.k

SUMMARY

An astute and highly skilled Restaurant/General Manager with eight years of experience in luxury hotels, restaurants and catering. Strong career progression in casual dining. Highly dedicated to career growth. A Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

EDUCATION

• Diploma in Tourism Management (Human Resources Management, Service Marketing, Natural & Heritage Interpretation, Destination Development & Event Management) from Lincoln University, Christchurch, New Zealand (2010)

• Bachelor of Science (B. Sc.) in Hospitality and Hotel Administration from the Institute of Hotel Management, Catering Technology & Applied Nutrition, Goa, India (2008) WORK EXPERIENCE

Restaurant Manager/Operations Partner Dec 2018- Present Pre-opening a 50-cover contemporary coffee shop/bistro at Malappuram

• Pre-opening a 50-cover contemporary coffee shop/bistro at Malappuram.

• Responsible for Project Management, Operational planning.

• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.

• Providing quality checks.

• Conducting resource analysis, pulling operational reports, and optimizing performance through workload management and capacity planning.

• Coordinate daily Front of the House and Back of the House restaurant operations.

• Deliver superior service and maximize customer satisfaction.

• Respond efficiently and accurately to customer complaints.

• Regularly review product quality and research new vendors.

• Organize and supervise shifts.

• Appraise staff performance and provide feedback to improve productivity.

• Estimate future needs for goods, kitchen utensils and cleaning products.

• Ensure compliance with sanitation and safety regulations.

• Manage restaurant’s good image and suggest ways to improve it.

• Control operational costs and identify measures to cut waste.

• Create detailed reports on weekly, monthly and annual revenues and expenses.

• Promote the brand in the local community through word-of-mouth and restaurant events.

• Train new and current employees on proper customer service practices.

• Implement policies and protocols that will maintain future restaurant operations.

• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.

• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately. The Raviz Resort & Spa Kadavu, Kerala, India Jan 2018 – Dec 2018 Duty Manager/Reservations Manager (Dual Role)

• Spearheaded a team of 20 Associates and reviewed their performance which includes individual productivity, adherence to SOPs, company policies and so on

• Developed business relationship with all the Unit, Regional and Global Sales Team to enhance the business in sync with the organization objective

• Successfully achieved revenue target and maintained forecast accuracy

• Ensured that each and every guest has a comfortable stay at the property

• Monitored guest feedback through online portals like TripAdvisor and various Social Media Platforms

• Formulated, managed and circulated multiple reservations and revenue spreadsheets like Market Segments & Source Reports, MICE Reports, Daily Room’s Pickup, Room Availability on Daily, Monthly and Quarterly Basis

• Conducted training and mentored team for achieving the department goals and greater autonomy Courtyard by Marriott & Fairfield By Marriott, Bangalore, India Aug 2017 – Jan 2018 Assistant Front Desk Manager (Duty Manager)

• Handled the day-to-day operations of the Courtyard and supervised Front Desk Team

• Managed projects, policies and ensured exceptional customer service delivered to each guest

• Oversaw departmental human resources activities like employee engagement and CSR Kochi Marriott Hotel, India Feb 2015 – Aug 2017

Front Office Executive (Worked in the capacity of a Duty Manager)

• Played a vital role as a Duty Manager and Shift Leader for the Front Office and Concierge operations

• Accountable for costing, budgeting, inventory and end of the month financial spreadsheet for the concierge and travel desk

• Upsold rooms and services to the guest

• Performed Night Manager role during Night Shifts

• Successfully exceeded sales target for the travel desk and led the activities of guest satisfaction survey

• Delivered induction, orientation and training to the team member Hilton Jaipur, India Mar 2014 – Dec 2014

Concierge Supervisor

• Led a major role and was a key part of the pre-opening team

• Interviewed and recruited concierge team members

• Prepared and developed complete SOPs for the concierge operations

• Managed the activities pertaining to costing, budgeting, inventory and end of the month financial spreadsheet for the concierge section

Hotel Fairmont Jaipur, India Dec 2012 – Jan 2014

Concierge Supervisor

• Managed the entire gamut of operations related to Concierge Service, Making Travel Itinerary, Ticketing etc.

• Performed Bell Desk Supervisor role and delivered tremendous guest service

• Led hotel limousine service and valet service

• Supervised and trained hotel operation trainees

Reason for Employment Gap Jul 2009 – Nov 2012

• During these 3 years, completed tourism studies with part time jobs in New Zealand for 2 years. Travelled and worked extensively in various roles in hotel industry during this time and later worked for 1 year in Dubai Hotel Four Seasons, Mumbai, India Jun 2008 – May 2009 Commis Chef

• Started as a Kitchen Steward

• Got promoted in 2 months as a Commis Chef in Japanese specialty restaurant in the Hotel

• Worked in both Hot and Cold sections

• Learnt basic training in Robatayaki and Tepanyaki style of cooking SKILLS

• Business operations expertise

• Staff Management

• Inventory control and record

keeping

• Order delivery practices

• Budgeting

• Cost-controls

• Passion for customer

satisfaction

• Marketing and advertising

• Recipes and menu planning

• Food plating and presentation

Recruitment

TRAINING, MEMBERSHIP & ACHIEVEMENTS

• Completed MDP LEAD Program (Marriott Leadership Development Program)

• Received Adherent Membership in Les Clefs d'Or India and Awarded Adherent Golden Keys

• Guest Voice Champion, Guest Satisfaction, Loyalty and Hotel Performance Tracking for Marriott International

• Fully trained in First Aid and Member of the Emergency Response Team (ERT)

• “SALT” Champion. SALT: Satisfaction and Loyalty Tracking for Hilton Hotels. This is a customer satisfaction and feedback analyzing program

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