Prem Kumar G B

Prem Kumar G B

Manager Food & Beverage at Hirohama @ Green Park Hotel Chennai
Lives in Chennai, India
over 6 months ago

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 Proven record of increased sales gradually.

 Proven Record of Minimum of 18% Sales increased from 2011 – 2012, 21% from 2012 - 2013

 Maximum number of time Achieved 100% Score in Accuracy & Timeliness Service “Heart Beat Scores”.

 Implemented New Ideas & Marketing Strategy


 Promoted as Assistant Restaurant Manager
 Promoted as “Food & Beverage Executive”
 “Star of the Year” in the department.
 Got recognized as “Employee of the Month”
 Got Award of Excellence for Out Standing Order Taking in Oman “Chinese Cascade Restaurant”


• Strong motivational and influential people skills.
• Strong in analyzing training needs and managing.
• Extensive and relevant knowledge of good food and wine.
• An eye for detail and the ability to drive consistent brand standards.
• Experience of managing people and driving business performance.
• Experience of organizing private functions including parties, weddings and conference etc.,
• Expert in Ms-Office (Word, Excel & Power Point) & IDS – Point of Sales.


  • Manager Food & Beverage

    Hirohama @ Green Park Hotel Chennai - Chennai, India

    F&B service
    September 2016 - Now · 2 years and 4 months

     Heading the Unit as Manager Food & Beverage. Directly responsible for all FOH & BOH operational costs and inventory. Hires, trains, and manages over 30 employees and maintaining a positive work environment.  Pre-opening team of this great project in Chennai. Successfully opened 3 F & B Outlets which includes: Kuuraku – Japanese Restaurant and Piccante – Italian Restaurant and Blue Bar. Successfully celebrated first year anniversary.  Directs food and beverage operations for restaurants and beverage carts.  Developed service standards and training manuals for all food and beverage employees.  Maintain exceptional levels of customer service  Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll  Accountable for achieving budgeted revenues and profits and maintain the operational and service standards.  Directed and maintained strategic initiatives to achieve a high level of guest satisfaction  Develop policies relating to waste control to maintain profitable operations.

  • Venue Manager

    FOUR POINTS BY SHERATON - Bengaluru, India

    F&B service
    May 2015 - August 2015 · 4 months

    Four points by Sheraton is one of the Starwood Hotels Brand with 102 rooms and 4 F & B Outlets It was a great opportunity to accredit with F & B Manager’s roles as there was none during my tenure. The Eatery – Coffee shop – 108overs The Best Brew – Bar – 29 Covers Banquets – 2 Halls (Kanishka&Kalinga) Direct accountability of Food and beverage presentation and specifications, overall set-up for all company events.Promoted hotel accommodations and facilities. Conducted departmental meeting pre-shift and prior to events to communicate pertinent changes and direct staff accordingly.

  • Assistant Restaurant Manager

    CROWNE PLAZA Electronics City Bengaluru - Bengaluru, India

    F&B service
    September 2010 - March 2015 · 4 years and 7 months

    Assistant Restaurant Manager,2014 Food &BeverageExecutive,2012 Outcomes:  Heading the outlet of In Room Dining with room inventory of 282 in total and 264 in operation. Also worked in 24@43 (Coffee shop), Aloro(Italian specialty restaurant) and Burgundy (Grilled steak House) and assisting the Banquets with all major MICE events and Social Events like wedding, Family day events.  Advanced through promotions, culminating in present oversight of INR 1.7c in In-Room Dining service and packed lunch operations and assisting to achieve F&B department target.  Achieved record profitability of In Room Dining service and Packed Orders operations 21% for the past three years. Cut food and labor costs by 15.38% while increasing sales, food/service quality and guest satisfaction.  Out of 8 outlets In room Dining is 4th revenue contributing outlet consistently for last 3 years.  Restored net profitability to In Room dining as an assistant restaurant manager, propelling a minimum average of 52% margin swing (from 32% to 70%) efforts resulted in achieving GOP every year and maintained food cost and Beverage cost no more than 19% and 15% respectively.  Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and cooperative team committed to premium guest service and optimum profitability.  Recognized for leadership excellence through “Manager of the Year” honors (out of all leaders in hotel).  A strict disciplinarian over brand standards, hotel policies and SOP.  Delight the guest through consistent and personalized service keeping individual preferences in mind, also co-ordinate with other department to meet their requests.  Ensure that staff is aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B department.  A strong emphasis on team building and creating a healthy work environment by motivating staff, guiding them as they work and lead them by examples.  Prepare internal and external log report for outlet and management respectively.  Updating monthly revenue report for internal and management information. Do Quarterly Menu Engineering, Monthly Manager’s Reports, KPO etc.,  Maintain the data of corporate record for evaluation & for forecasting the future budget.

  • F & B Supervisor

    THE RAINTREE HOTELS - Chennai, India

    F&B service
    May 2006 - June 2010 · 4 years and 2 months

     Worked in various F & B Outlets Lemon grass (Chinese Specialty Restaurant), Rainbow (coffee shop) and Banquets, up to 2500 pax Scope International – in Chennai trade center.  Assuming manager’s responsibilities in his absence  Developing and ensuring a working culture in accordance with the ISO and SOPs  Supervising sales for the Food and Beverage to meet budget sales targets with required Average per Check (APC)  Ensure proper execution of all banquet functions.  Allocation of duties to the staff, providing necessary trainings for them and conducting weekly training  Responsible for inventory control and their allocation and utilization at the stations

  • Senior Waiter cum Restaurant Incharge

    THE CHINESE CASCADE - Salalah, Oman

    F&B service
    April 2002 - January 2006 · 3 years and 10 months

     Proven record of increased sales gradually from 165 Omani Rials to 450 Omani Rials  To maintain Three ‘Q’s Quality, Quantity & Quick service  Maintain restaurant ambience at any given point of time with highest level of hygiene  Control on indents for kitchen and service and performing inventory checks on regular basis for restaurant  Responsible for training staff with International Service Standards  Acclimatizing overseas staff to the local conditions and imparting elementary Arabic  Keep record of staff details like staff’s Visa, Ticket, Annual Leave, Labour card, health card etc.

  • Senior Waiter

    GRT GRAND HOTEL - Chennai, India

    F&B service
    August 1998 - April 2002 · 3 years and 9 months

     Business Centre’s facility management with regular involvement with customers, and in-house engineering and housekeeping departments  Assist the Restaurant In charge in smooth operations of the restaurant  Credit control and in-charge of Food and Beverage sales  Inventory management, allocation and maintenance of equipment.


  • BBA

    UNIVERSITY OF Madras - Chennai, India

    June 1998 - April 2001

    Bachelor of Business Administration


  • Tamil
    Native or fluent
  • English
    Full professional
  • Arabic
    Professional working
  • Hindi
    Professional working
  • Malayalam
    Professional working
  • Kannada
    Professional working
  • Spanish
  • Japanese


  • Budgeting/P&L
  • Controlling food cost
  • F&B management
  • Food and safety
  • Handling guest complaint
  • Menu Deveopment
  • MS Office proficient
  • Planning menu
  • Revenue plan
  • Strong costumer service
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