Lokeshkumar Munusamy

Lokeshkumar Munusamy

Event Service Manager at Hyatt Regency Dubai Creek Heights
Lives in Dubai, United Arab Emirates
over 6 months ago

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" Attitude+ , Adaptable , Achievable ."
"Well, I'm currently event service manager at Hyatt Regency Dubai Creek Heights, Where I handle Banqueting operations & Overlook all-day dining restaurant. Previously worked in Sheraton, Park Inn and Cruise lines at a different level of my career.

Experience

  • Event Service Manager

    Hyatt Regency Dubai Creek Heights - Dubai, United Arab Emirates

    F&B service
    September 2017 - Now · 1 year and 3 months

    Achieve maximum profitability and overall success by controlling costs & quality of service • Achievement of budgeted food & beverage cost and labor costs • Control of chinaware, cutlery, glassware, linen, and equipment • Completion of function delivery sheets in an accurate and timely fashion • Help in preparation of forecast and actual budget function sheets

  • Assistant Manager In-charge

    Hyatt Regency Dubai Creek Heights - Dubai, United Arab Emirates

    F&B service
    January 2015 - August 2017 · 2 years and 8 months

    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 *Recommend ways to reach a broader audience (e.g. discounts and social media ads) *Train new and current employees on proper customer service practices *Implement policies and protocols that will maintain future restaurant operation

  • Assistant Banquet Manager

    Hyatt Regency Chennai - Chennai, India

    F&B service
    May 2012 - December 2014 · 2 years and 8 months

    *Achievement of budgeted food sales, beverage sales, and labor costs. *Achieve maximum profitability and overall success by controlling costs and quality of service. *Participation and input towards F & B Marketing activities. *Control of Banquet china, cutlery, glassware, linen and equipment. *Completion of function delivery sheets in an accurate and timely fashion. *Help in preparation of forecast and actual budget function sheets. *Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input. *Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. *To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. *Completion of Banquet Bar Requisitions. *Maintaining the Hotel Bar control policies and completion of necessary forms. *Following of proper purchasing and requisitioning procedures. *Maintain records for inventory, labor cost, food cost etc. *Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager. *Attendance and participation of weekly F & B meeting and Department Head meeting. *To assist in menu planning and pricing. *Development and maintenance of all department control procedures. *Development and maintenance of department manual. *Supervision of weekly payroll input. *Provides function employee list and hours for gratuities distribution. *Provides labor costing information for Function Statements. *Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service *Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and completion of necessary forms. *Following of proper purchasing and requisitioning procedures. *Maintain records for inventory, labor cost, food cost etc. *Be available to Hotel Staff at all times by pager. *Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation. *Ensuring that services meet customer specifications. *Quality of meeting room set-up. *Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met. *Work with the Chef and Head Server to ensure all arrangements and details are dealt with. *Greet the customer upon arrival. *Provide quick service for last minute changes. *Check Food & Beverage or coffee Break schedule if applicable. *Dealing with customer complaints. *Staff attitude and appearance. *Teamwork/Relations with co-workers and management. *Staff is properly trained. *Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met. *Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. *Participation towards overall Hotel Maintenance and cleanliness. *Effective communication skills. *Staff training and development. *Department meeting being held monthly. *Personal development and growth. *Discipline of Personnel when required.

  • Team Leader Banquet

    Hyatt Regency Chennai - Chennai, India

    F&B service
    October 2010 - April 2012 · 1 year and 7 months

    *Supervising the daily operations of the banquets team to ensure compliance with the banquet event orders, *safety regulations, and procedures and to ensure an optimal level of service, quality, and hospitality *Working closely with the culinary, catering and event service management teams to ensure the flow of service *Maintaining service standards while overseeing captains, service staff, and the housemen *Hiring and training banquet staff to serve at various scheduled events *Overseeing compliance with health and safety standards *Resolving any guest problems and/or concerns *Supervising the set up of function rooms to include placement of *linens, silver, china, and glassware according to *event order specifications *Inspecting function rooms and equipment prior to the functions for *cleanliness, proper inventory and set up *Assigning and coordinating all schedules for the banquet team Monitoring and reviewing labor reports

  • F&B Executive

    The park pod - Chennai, India

    F&B service
    May 2009 - August 2010 · 1 year and 4 months

    *Italia restaurant pre-opening team member *Contributing creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in operations of F&B dept.

  • Asst.Bar Team Leader

    ocean village cruise - Southampton, United Kingdom

    F&B service
    August 2008 - December 2008 · 5 months

    *Ensure all venues open on time and that they are ready for business. * Ensure excellent front of house service, allocate and support staff throughout the shift to maintain the speed of service and cleanliness of venue. * Keep staff busy and productive at all times. * Ensure staff meets the standards of the bars, addressing and correcting bad practice where need be. * Maintain back of house and cellars to a high standard. *Liaise on shift with Head Chef to resolve problems and ensure great service

  • Junior Bartender

    Park sheraton chennai - Chennai, India

    F&B service
    March 2006 - July 2008 · 2 years and 6 months

    *Planning drink menus and informing customers about new beverages and specials. *Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers. *Checking identification to ensure customers are the legal age to purchase alcohol. *Taking inventory and ordering supplies to ensure bar and tables are well-stocked. *Adhering to all food safety and quality regulations. *Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register. *Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment. *Developing new cocktail recipes.

  • Bar Waiter

    Radha Regent - Chennai, India

    F&B service
    July 2005 - February 2006 · 8 months

    The basic level started my career.

Education

  • Bsc - Hotel management & Catering technology

    Tamilnadu open University - Chennai, India

    June 2010 - July 2011

    Upgraded Hotel management diploma to Degree

  • Diploma in Hotel management & Catering technology

    EMPEE Institute of Hotel Management and Catering Technology - Arumbakkam, Chennai, India

    April 2002 - May 2005

Languages

  • Tamil
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • Bartending,waiter,barista
  • Basic wine
  • Birchstreet
  • Casual Dining
  • Catering Management
  • Inventory control
  • Managing a team
  • man power
  • MyMicros
  • Oasys
  • Planning menu
  • P&L Management
  • social network
Connections
Dina Kuznietsova
Hotel Ambassador at Hyatt Regency Dubai Creek Heights
Iryna Klevetenko
Pre-opening |Assistant Food and Beverage Director at Saadiyat Rotana Resort & Villas , Abu Dhabi
Lourans Najjad
Brand chef at Hilton Worldwide
View 16 connections
Following
The Abu Dhabi EDITION
Abu Dhabi, United Arab Emirates
Hyatt Hotels Dubai
Dubai, United Arab Emirates
Other members
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Dubai, United Arab Emirates
Carlos alberto Chale
Dubai, United Arab Emirates
Vivek Anand Suresh
Jumeirah Village, Dubai, United Arab Emirates
Praveen Singh
Dubai, United Arab Emirates
Bojana Scekic
Dubai, United Arab Emirates
View 326026 members