G. Prem Kumar

General Manager

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Contact

Abu Hail, Dubai

009**-*********

adynyy@r.postjobfree.com

Objective

My objective as a Hotel General Manager is to ensure that all facets of hotel management are moving toward meeting the company’s objectives. I have vast experience in all aspects of general hotel management, financial control, Asset Management, customer management, staff development, hotel maintenance, hospitality, and food services. My eighteen years of experience has widened my knowledge of safety regulations and licensing laws required to run a Hotel. I also have hands-on experience in preventive maintenance, which I believe is very essential for the safety not only of the guests but also of the hotel personnel.

Education

Bachelor’s Degree in Hotel Management

IPSM, Mangalore, India

School and Pre-University, kendriya Vidyalaya, Pangode, Thiruvananthapuram (AISCE & AISSCE)

State-level award winner – Hindi Elocution

Key Skills

Operations Management

Budget Management

Planning

Training

Guest Retention

Cost Controls (F & B)

Recruiting and Hiring.

Marketing

Talent Optimization

Skills Profile

Admirable experience of supervising the working of all staff members and ensuring the comfort of all guests.

Sound knowledge of various Health and Safety regulations

Ability to develop strategies to facilitate growth in the Hotel business.

Ability to design various financial processes for the Hotel.

Professional Training

HACCP Level 3 Certification, Dubai – on Food Safety

FHRA Paris- Hygiene and Food Safety

“Yes Can! Making it right, 100% Guest Satisfaction Guarantee”- Radisson SAS

Meeting and Events Training Program, Radisson SAS

F&B Production, The Oberoi Grand

Personal Details

DOB : 24 May 1973

Nationality: Indian

Visa Status: Residence

Languages: English, Hindi, Malayalam

References

Mr. Rawhi

CEO, Maz Investments(Lotus Grand Hotels)

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Mr. Khamiz Khazaz

General Manager, Radisson Blu, Dubai

Ms. Jayashree Hari Kumar

CEO, HK Group

Exe-Chef Antony Ittera

Hilton Garden inn – Kuwait

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Mr. Manu Koshy

Commercial Director-Hilton

Palace Exe -Chef Rajesh Devdas

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Experience

January 2020—(Present)

General Manager-Pre -Opening

Sitara Hotel Apartment -Deluxe -5*

Mar. 10th, 2015 - Dec 2019

General Manager • Lotus Grand Hotel & Best Western Premier Hotel Deira, Dubai (5*)

July 2013 - Mar. 1st, 2015

General Manager • Mirador Hotel, Bahrain • (Four-star Hotel)

Feb. 2005 - June 2013

Director Food and Beverages and Administration • Karama Hotel, Dubai

Nov 2003 -Jan. 2005

Restaurant Manager, Radisson SAS, Muscat, Oman

Mar. 2002 – Nov. 2003

Food & Beverages Manager, Hotel Versailles, Dubai, UAE

Jan. 2000 – Feb. 2002

Asst. Manager F&B, Days Inn, Cochin, India

Apr. 1996 – Dec. 1999

Assistant Manager Food and Beverages, Hotel Horizon, Trivandrum, Kerala, India

Aug 1995- March 1996

Kitchen-Trainee, Oberoi Grand, Calcutta, India.

Job Responsibilities

Perform the role of “Standard Bearer”, ensuring that each criterion in Standard Operating Procedures is performed in a satisfactory manner.

Understand the government regulations affecting hotel’s operations, ensuring hotel is operated in compliance with all applicable laws, ordinances, regulations, and requirements of any federal, state or municipal authority.

Deal with the general public, customers, employees, union and government officials with tact and courtesy.

Create an operating environment that assures consistent guest satisfaction.

Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and financial reports. Initiates corrective action.

Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.

Develop accurate and aggressive long and short-range financial objectives consistent with the Company's mission statement.

Prepare financial reports for management that clearly explain operational effectiveness, trends and variances.

Sustained continuous involvement through weekly management meetings and frequent department visits to provide ongoing support and satisfy company objectives.

Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labor regulations.

Execute marketing, sales, and operational activities, producing results that meet or exceed the hotel’s business plan.

Ensure good safety practices of employees and guests, assisting in the maintenance of proper emergency and security procedures.

Establish and maintain applicable preventative maintenance programs to protect the physical assets of the hotel.

Projects Undertaken

Karama Hotel:

Introduced sports bar-Wheels with a capacity of 80 pax.

Opened a multi-cuisine restaurant with a capacity of 90 covers.

Opened a Filipino club – Ratsky with a capacity of 350 pax.

Opened a pub – Tantra with a capacity of 250 pax.

Opened an Indian club Sargam.

Established PEGASUS- a Filipino club at Chelsea Plaza Hotel, Dubai.

Established FEUGO- a Mexican concept Restaurant at Souk Al Bahar, Dubai Mall

El Bario – A Filipino club at Hyatt Place, Al Rigga (2018)

The above were the special projects undertaken by me on behalf of the management wherein I was responsible for budgeting, location identification, concept designing, menu planning, staffing and finally launch and roll out.

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