Join Hosco and view Prem's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
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
AWARDS & PROMOTIONS
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”
KEY SKILLS AND COMPETENCIES
• 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, IndiaF&B serviceSeptember 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.
FOUR POINTS BY SHERATON - Bengaluru, IndiaF&B serviceMay 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, IndiaF&B serviceSeptember 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, IndiaF&B serviceMay 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, OmanF&B serviceApril 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.
GRT GRAND HOTEL - Chennai, IndiaF&B serviceAugust 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.
UNIVERSITY OF Madras - Chennai, IndiaJune 1998 - April 2001
Bachelor of Business Administration
TamilNative or fluent100%
- Controlling food cost
- F&B management
- Food and safety
- Handling guest complaint
- Menu Deveopment
- MS Office proficient
- Planning menu
- Revenue plan
- Strong costumer service