Lokeshkumar Munusamy

Lokeshkumar Munusamy

Assistant Manager at Hyatt Regency Dubai Creek Heights
Lives in 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.


  • Event Service Manager

    Hyatt Regency Dubai Creek Heights - Dubai, United Arab Emirates

    September 2017 - Now · 1 year and 5 months

  • Assistant Manager

    Hyatt Regency Dubai Creek Heights - Dubai, United Arab Emirates

    January 2015 - Now · 4 years and 1 month

  • 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.


  • 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


  • Tamil
    Native or fluent
  • English
    Full professional


  • 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
Krushika Shah
PA to GM/HM at Habtoor Palace, LXR Hotels & Resorts
Dina Kuznietsova
Hotel Ambassador at Hyatt Regency Dubai Creek Heights
Nadeem Ashraf
Food & Beverage Operations Director at 25 Degrees North Restaurant & Catering Group Dubai
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