Project Manager

CURRICULUM VITAE

Suresh Kumar. S

# NA ***, Near BEL Nursery School,

BEL Colony, Jalahalli Post,

Bangalore-560013

Karnataka, India

E-mail : *******@*****.***

***************@*****.***

Mobile : 002**********

: 0091 988-***-****

Home : +91-80-656*****

CAREER OBJECTIVE

To enhance the guest experience and achieve the organization’s goal by motivating staffs through training, team building, quality performance with consistent development at all levels. Now looking forward to start a new challenging management position with a company, where I could be innovative, implement ideas and improve myself.

CURRENT PROFILE

Currently working as Restaurant Manager and have been enrolled into Food and Beverage Manager program for MEA Region through Hilton Ramses, Cairo which is 855 rooms hotel with 09 Restaurants, Bar, Conference and Events.

Member of Hilton Blue energy committee, which deals with Sustainability, Guest loyalty, Team member priorities, PR community involvement

WORK EXPERIENCE AND CAREER ACHIEVEMENTS

Restaurant Manager – F&B Service (April 2010- Till date)

Working as Restaurant Manager- Indian Signature Restaurant at Hilton, Ramses, Cairo

Meeting budgetary and sales targets through motivating and surpassing key performance indicators.

Focusing on customer delight by understanding and anticipating the needs of guests.

Promoting outlet according to trend in a best possible way and facilitating for additional revenue.

Responsible for planning menu and events.

Responsible for reporting staff of different culture and developing them consistently through training.

Handling day to day operations and updating management on reports.

Preparing presentations on city scenario of competition hotels about revenue, concepts and promotions.

Responsible for guest feedback, preparing root cause analysis for challenges to all the food and beverage outlets operating for lunch and dinner operations.

Up-keeping outlet standards and maintaining the restaurant décor.

Controlling expense budget and increasing the gross profit.

Updating, maintaining guest profile, tele-calling on promotions and events.

Reducing staff attrition by understanding the challenges and facilitating their operational requirements.

Setting targets for staff incentive program and recognizing high performers

To maintain the equipment Inventory of the entire food and beverage outlets.

To maintain the consistency in service audits and exceed the bench mark of operational standards

Preparing list on capital expenditure items and consolidating for approval.

Preparing snag list for outlets and following on the same.

Asst Manager – F&B Service (April 2008- March 2010)

Promoted as Asst Manager- F&B Service heading In-Room Dining & Butler Service at The Leela Palace, Kempinski, Bangalore- A flagship property of the chain

Working on sales target and increasing revenue through sales call.

Focusing on guest satisfaction and meeting up them on their requirements.

Increasing additional revenue through take away orders and maintaining data of the same.

Managing 36 reporting staff and their training needs.

Inventory Management of all the In-room bar product and maintaining the records.

Implementing and maintaining procedures for In-room dining smooth operations under the guidance of management.

Focusing on employee satisfaction based on survey by management.

Up-keeping In-room Dining standards.

Checking on expense variance and drawing procedures to control expense.

Focusing on associates satisfaction based on survey and facilitating their requirements.

To maintain the Inventory of operating equipments.

Reason for Leaving: International Exposure and Better Prospects.

Outlet Executive- F&B Service (November 2005 to March 2008)

Promoted as Outlet Executive- F&B Service in Nov 2005 for Citrus- 24 hours multi- cuisine brasserie, which is also known as The Best Mediterranean Restaurant of Bangalore recognized by The Times Food Award at The Leela Palace, Kempinski Hotel, Bangalore

Maintaining sales record & tallying sales report

Checking guest satisfaction and enhancing the guest experience

Assisting & planning in food promotions for restaurant.

Cross checking the store requisitions

Training down line staffs involved in restaurant operations.

Reducing the operational cost of the outlet

To supervise and maintain on service standards of the outlet

Junior Executive (July 2004- October 2005)

Promoted as Jr. Executive Service in July 2004, have an exposure of working in bar and banquets.

Trainee Captain F&B Service (January 2004- June 2004)

Promoted as Trainee Captain in The Leela, Palace, Kempinski, Bangalore.

Steward- F&B Service (04th November 2002 to December 2003)

Joined The Leela Palace, Kempinski Hotel, Bangalore as Steward under probation on 04th Nov 2002. This was my first Job, where I commit myself to hospitality industry.

Trained at The Oberoi, Bangalore for steward in trade of F&B Service from 2000 to 2002

Initial training at the Oberoi, Bangalore was stepping stone towards the hospitality Industry; I was trained at various outlets like Banquets, Coffee shop and bar. I was batch topper of year 2002 in Apprenticeship Trade F&B Service for Bangalore.

ACHIEVEMENTS

The Best Employee of the Year -2007

The Employee of the 3rd Quarter for The Leela Lotus Award 2007

Nominee for The Leela Lotus award as Best Employee 2004

Nominee for The Leela Lotus Award as Best Employee 2003

Recognized as one of the Best Salesman of Up-selling competition at The Leela Palace 2003

Hotel Accolades:

The Leela Palace, Kempinski, Bangalore was honored as “Leading Business Hotel in India-

2009” by World Travel Award, London

The Conde Nast Traveller Award 2007 honors The Leela Palace, Kempinski, Bangalore as The World’s No.1 Business Hotel

“Best Business Hotel in India” – November 2007 for The Leela Palace Kempinski Bangalore by World Travel Awards

The Leela Palace, Kempinski, Bangalore was the recipient of The CNN Ultimate Service Award 2003 & 2004.

The Leela Palace, Bangalore was selected by Forbes as one of the Best New Business Hotels of the world in 2001

TRAINING ACHIEVEMENTS

Hotel Operation Finance and Profit strategy organized by Egyptian hotel association and Ministry of Tourism, Egypt, 2011

Leadership Module- leadership communication skills, building high performance team, Dynamics of Leadership and developing the team and its culture, 2011.

Certified as departmental trainer based on “Train the Trainer” programme 2007

Supervisory skill builders module by AHLA at The Leela Palace, Bangalore

“Achieving legendary services” through Academy Human Excellence- 2008

Fire safety and prevention training

Crucial conversation through Vital Smart

QUALIFICATION

BBA – Sikkim Manipal University Health, Medical and Technological Sciences, India

Apprenticeship in F&B Service at The Oberoi, Bangalore

P.U.C at the BEL Pre-University College, Bangalore

S.S.L.C at the BEL High School, Bangalore

COMPUTER KNOWLEDGE

Handling Touché, Shawman, Micros and Opera

Completed M.S.Office at Aptech, M.G. Road, Bangalore, Including MS Word, MS Excel, Power Point Presentation

PERSONAL DETAILS

Father’s Name : Shiva .G

Date of Birth & Age : 22nd May 1981,

Marital Status : Single

Nationality : Indian

REFERENCES:

Name: Mr. Kathiravan Radhakrishnan

Title: GM- HMS Host, Mumbai

Former relation: Manager

Tel number: +919*********

Email: *********@*****.***

Name: Mr. Abhishek Singh Negi

Title: F&B Manager – Jumeirah, Maldives

Former relation: Manager

Tel number: 009*********

Email: ***********@*****.***

Name: Amit Gera

Title: Executive Sous Chef- Sheraton, Bangalore

Former relation: EAM- F&B Operations

Tel number: 009***********

Email: **********@*******.***

DECLARATION

I hereby declare that the above-mentioned details are true to the best of my knowledge.

Place: Cairo

Suresh Kumar. S

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