Nov 2019 – Oct 2021 · 1 yr 11 mos · Kochi, Kerala, India

• Took over the hotel from end of project stage and opened and led during classification of hotel
• Recruited all levels of team
• Responsible for the entire aspects of the Hotel including F&B, Front Office and House Keeping
• Monitored procurement of materials. Identified new suppliers and contractors.
• Report directly to the MD of the company
• Conducted employee training
• Monitored Social Media promotions
• Chaired daily and monthly meetings
• Arranged all requirements for the recreational activities
• Research and Development of menu and marketing
• Management of budgets and all financial aspects
• Marketing and Branding
• Participation in Trade Shows to generate industry associations

Oct 2018 – Nov 2019 · 1 yr 1 mo · Kochi, Kerala, India

• Responsible for the entire aspects of the Hotel including F&B, Front Office and House Keeping
• Monitored procurement of materials. Identified new suppliers and contractors.
• Report directly to the MD of the company
• Conducted employee training
• Assisted the process of recruitment.
• Chaired daily and monthly meetings.
• Arranged all requirements for the recreational activities
• Research and Development of menu and marketing
• Management of budgets and all financial aspects
• Marketing and Branding

Jun 2017 – Sep 2018 · 1 yr 3 mos · Quilon, Kerala, India

• Responsible for the entire aspects of the Hotel including F&B, Front Office and House Keeping
• Effective management of Banquets
• Monitored procurement of materials
• Report directly to the MD of the company
• Conducted employee training
• Assisted the process of recruitment
• Chaired daily and monthly meetings
• Arranged all requirements for the recreational activities
• Research and Development of menu and marketing

Aug 2016 – Jun 2017 · 10 mos · Munnar, Kerala, India

• Responsible for the entire aspects of the Resort including F&B, Front Office and House Keeping
• Monitored procurement of materials. Identified new suppliers and contractors.
• Report directly to the MD of the company
• Conducted employee training
• Assisted the process of recruitment.
• Chaired daily and monthly meetings.
• Arranged all requirements for the recreational activities
• Research and Development of menu and marketing

Sep 2015 – Jul 2016 · 10 mos · Thiruvananthapuram Area, India

• Responsible for the entire aspects of the Hotel including F&B, Front Office and House Keeping
• Managed various F&B outlets including restaurants, banquets, room service and out door catering
• Monitored procurement of materials. Identified new suppliers and contractors.
• Report directly to the Chair Man of the company
• Conducted employee training
• Assisted the process of recruitment.
• Chaired daily and monthly meetings.
• Arranged all requirements for the recreational activities
• Research and Development of menu and marketing

Jul 2013 – Sep 2015 · 2 yrs 2 mos · Kottayam

• Manage all aspects of F&B Department of the resort including generation of profit, guest relation, recruitment, training, procurement, updating standards and development of Menu
• Recruitment and Training of staff
• Advertising, branding and marketing of all F&B outlets
• Develop an effective marketing plan and implement.
• Effectively manage existing and procured inventory
• Introduce new F&B outlet
• Utilize the infrastructure of resort effectively for Banquets
• Prepare monthly reports for the top Management
• Chair monthly meetings of staff
• Research and Development
• Complete event management of Banquets

Jun 2012 – Jun 2013 · 1 yr · Saudi Arabia

• Responsible for the entire aspects of the Resort (97 rooms) operated exclusively for the company
• Developed various F&B outlets including restaurants and kitchen in liaison with leading international interior decorators
• Well experienced in the market scenario of suppliers and vendors in Riyadh
• Monitored procurement of materials. Identified new suppliers and contractors.
• Report directly to the Chair Man of the company
• Conducted employee training
• Assisted the process of recruitment.
• Chaired daily and monthly meetings.
• Arranged all requirements for the recreational activities like foot ball, volleyball, billiards etc
• Research and Development

Aug 2011 – May 2012 · 9 mos · Kottayam

• Managed all aspects of F&B Department of the resort including generation of profit, guest relation, recruitment, training, procurement, updating standards and development of Menu
• Developed an effective marketing plan and implemented.
• Effectively managed existing and procured inventory
• Introduced new F&B outlet
• Utilized the infrastructure of resort effectively for Banquets
• Prepared monthly reports for the top Management
• Chaired monthly meetings of staff
• Updated standards of staff through training
• Reported directly to the Managing Director of the Resort
• Liaised with the chef for improving the menu and smooth operation of departments

Jan 2011 – Aug 2011 · 7 mos

• Key Accountabilities:
• Responsible for leading the entire team to achieve more than expected in the field of sales and marketing, daily operations of departments, purchase, inventory control, HRM, and finance.
• Developed an effective marketing plan and implemented.
• Organized inventory and controlled what is organized.
• Developed and generated financial reports.
• Conducted employee appraisal.
• Assisted the process of recruitment.
• Chaired daily and monthly meetings.
• Analyzed and corrected -wherever applicable- daily operations of departments and the reports generated by them.

Mar 2008 – Aug 2010 · 2 yrs 5 mos

• Expertise in conducting training and theory classes for the students to enhance their skill levels; arranging practical sessions for them to keep them up to date with all national/international cuisines.
• Conducting practical sessions on all cuisines of the world; regularly taking students to visit hotels, flight kitchen and related industries to enhance their knowledge and to keep them abreast with latest trends and developments.
• Responsible for conducting exams for Foundation and Grand Certificates of Hotel School The Hague, for students after teaching each module.
• Entrusted with supervision of examinations as scheduled by Bharatiar University and Osmania University are important responsibilities.
• Set up a structured feedback mechanism to assess effectiveness of the training programmes. Analyzed the feedback inputs to improvise the system of training delivery.
• Conducting seminars in schools to educate students about hospitality industry in co-ordination with school initiative department.
• Efficiently liaising and coordinating with related industries and local five star hotels to meet training and job hunt requirements of the students; successfully generating job opportunities for the students.
• Deftly supervising and monitoring the performance of the students, carrying out assessments and accordingly plan future development strategies for them.
• Adept at identifying training gaps and inculcating professional competencies amongst the students while using audio visual support, enabling their professional development.
• Attending marketing and promotional activities as and when required.

Mar 2008 – Aug 2010 · 2 yrs 5 mos

Feb 2004 – Jan 2008 · 3 yrs 11 mos

• Strategically looked after overall management of Italian restaurant along with Room Service and QSR while ensuring adherence to hospitality norms and quality standards; also entrusted with the responsibility of handling management of specific functions and banquets on regular basis.Adept at menu development, covering variety of items while diversifying the menu selections in line with the national/international standards.Deftly formulated and implemented strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize customer satisfaction & retention.Proficiency in formulating and implementing policies, procedures and various strategies of the hotel/restaurants while ensuring adherence to regulatory requirements and hospitality norms.Drove efforts towards developing training sessions for the employees along with the F&B Director to keep their skill levels up to date with latest trends.Hold credentials of augmenting sale of Café 7 the QSR more than hundred percent within a short span of twelve months while enhancing profitability and revenue generation.
• Successfully enhanced profitability of Italian Restaurant - Casa Mia while streamlining and improving their service standards.
• Entrusted with the responsibility of preparing duty rosters and training; also provided cutting edge briefing to the employees on daily basis to ensure efficacy in working and meeting of targets; accountable for attending daily briefing by the General Manager.
• Hold credentials of efficiently looking after one of the best Ramadan Tent of Saudi Arabia.Led efforts across conceptualizing and executing various indoor and outdoor banquet functions while keeping in mind various constraints viz. competitor moves, latest trends, customer needs and budgetary parameters.
• Undertook inventory management & control, had adequate inventory of stock and replenished it based on demand/supply forecasts.

Sep 2002 – Jan 2004 · 1 yr 4 mos

• Key Accountabilities:
• Spearheaded efforts across managing operations of two catering outlets of Unilever Head Office at Mumbai.
• Played a pivotal role in fixing of rotating menu, inventory control, food cost control and duty roster.
• Conceptualized & implemented measures for enhancing operational efficiency & optimizing resource optimization.
• Formulated & implemented strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Responsible for client relationship management to assure satisfactory service and speedy problem solving. Reported on the daily developments & activities of the outlets to the senior management.

Jun 2001 – Sep 2002 · 1 yr 3 mos

• Key Accountabilities:
• Adept at planning and executing standard Food & Beverage operations to embellish service as per benchmarks while ensuring adherence to national/international hospitality standards.
• Looked after overall management and functions of kitchen and F&B outlets while ensuring flawless working; strategically implemented measures to control overall food cost to ensure profitable working.
• Proficient in controlling food wastage and spoilage while implementing all cost control measures to ensure profitable operations within budgetary parameters.
• Spearheading efforts across formulating and implementing strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Instrumental in finalizing and enhancing menu standards that are in line with the international standards.
• Expertise in handling and maintaining appropriate inventory management practices and procedures of both kitchen and F&B, took corrective measures wherever appropriate to execute effective inventory control.
• Proficient in managing complete recruitment life-cycle for sourcing the best talent from diverse sources; also arranged training session for the staff on technical and functional aspects to ensure efficacy in working and meeting of targets.

Aug 2000 – Mar 2001 · 7 mos

Nov 1996 – Aug 2000 · 3 yrs 9 mos