Sankara Narayanan Perumal

Sankara Narayanan Perumal

Restaurant s manager at Hilton Hotels & Resorts
Lives in Dubai, United Arab Emirates
over 6 months ago

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A profit-driven Restaurant Manager with multi-outlet experience in different countries with proven success leading startup, turnaround and high-growth operations and strengths in building cohesive, top-performing and customer-centric teams.  


My background includes leading operations, teams, and processes to drive business and customer service success within the restaurant sector. From training and developing staff to overseeing budgets and profit and loss responsibilities, I excel at managing teams, propelling revenue enhancement, and stimulating maximum levels of customer service and satisfaction.

Experience

  • Restaurant s manager

    Hilton Hotels & Resorts - Chennai, India

    F&B service
    June 2017 - Now

  • Food and beverage Manager

    Country inn suites - Chennai, India

    F&B service
    July 2016 - June 2017

    Coordinate daily Front to back by communicating for a smooth restaurant operations. Deliver superior service and maximize customer satisfaction Maintaining high production, productivity, quality, and customer-service standards. Making sure we comply with health and safety restaurant regulations Ensuring our restaurant runs smoothly and customers have pleasant dining experiences. Delivering superior food and beverage service and maximizing Sales & customer satisfaction. Oversea staffs are responding efficiently and accurately to customer complaints Delivering promises to owners by promoting and marketing the business. keeping statistical and financial records and assessing and improving profitability Assigning a detailed sales pitch for reaching targets References Mr.Arunmolzi- General manager / gm@fortel-countryinnsuites. com / 8667473034

  • Restaurants and Bar manager

    Nazima royal hotel - Dubai, United Arab Emirates

    F&B service
    June 2014 - June 2016

    Implement policies and protocols that will maintain operations without complaint. Create detailed reports on weekly, monthly and annual revenues and expenses and discuss within departments. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new Jumping into other outlets in-between Organize and supervise shifts Appraise staff performance and provide feedback to improve sale productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Control operational costs and identify measures to cut waste Train new and current employees on proper customer service practices

  • Restaurant Manager

    Garibaldi Italian Restaurant & Bar - Singapore

    F&B service
    October 2013 - January 2014

    Weighing truffles & service by acknowledging With guests overseeing Stock piles and refilling according to par level. Aassigning tables for reservations while considering guest preferences Brief about the reserved tables with individual guest preferences to be recognised as expected. Oversee the food runners board with dishes going out as per order and details. Manage if Wine cooler Racked exactly with proper appellation and name Procure and reduce breakage of glassware. Daily brief about Days special menu Guests and details of tables expected with time, menu with details . Comparing it last year same day sales with present and causes of drop and improvement where local and social influence. Reference Chef.Mr.Robert gallerti /garibaldi@garibaldisingapore.com /: (65) 6837 1468

  • Corporate Restaurant and outlets manager across New York to Jew Jersey

    Kitchen cheffs LLC - New York, NY, United States

    F&B service
    March 2009 - March 2010

    Oversee restaurant outlets across New York & New Jersey for catering orders Equip with manpower for Italian Indian & Spanish restaurant and by advertising and by other source. Hire & Replenish staff within outlets according to necessity. Co ordinate with US food service and local vendors Push maximum sales by training waiters with wine selling skills and assigning cost per table. Control staffs by surveillance and attend place with complaints for solution. Prepere guidelines for operations. Collecting sales and inventory through POS ( Adelio, Micros ) Overall responsibility for reporting a to z within organisation. Oversee regular operation within the outlet day to day basis Meeting new clients and corporates for business prospect for sales. Reference- Mr.Nadir Gillani /CEO/ Masalakitchennj@gmail.com /01 6368846383

  • Chef de rang

    Marriott Hotel - North Carolina, United States

    F&B service
    February 2008 - February 2009

    Check Even form and setup Banquet function room with specifications Jumping in-between Bar, Banquets and restaurants When help needed from Food running, service and clearance. Cash out just Bar when bar supervisor isn't on duty Serving alcohol Arrangements for buffet for breakfast service and Table de hote Menu for Lunch and Ala Carte for dinner Being a substute for and manpower missing for service. Taking care of cleanliness , Runners duties when failed. Tip & duty rota reporting to manager on complaints. Supporting all staffs with help and train new waiters with SOP(Standard operating procedure) Wring logbook for glitches and complaints and reporting for solution. References -Mr.Jon Kendrot /F&B Mgr/kendrot@marriot-rtp.com/+1 919-941-6200

  • Chef de rang

    Belgrave Hotel - London, United Kingdom

    F&B service
    September 2006 - September 2007

    Equip buffet for British breakfast and complete service. Table de hote lunch menu and Dinner menu reservations assigning with table Bar service & Banquet service when extra manpower needed. Responsible for 2/3 sections to oversea Headwaiter or complete terrace for lunch. Reporting food running glitches to cooks and getting right dishes on table. Co ordinating within British , Polish and Russian team for deserved outcome. Par lever replenishment on service and substitute a missing manpower. Preparing Room service trays with A-Z and assign waiter to pick up. Pantry procurement and pickup from vendor Co Ordinating with staffs calling off duties an staffs looking for overtime and filling up shift with adequate manpower. Regular counting of inventory and breakage estimate and pull tips cash to filup. Silverservice for marriage fumctions.

  • Wine controller

    Hotel Klosterli - Switzerland

    F&B service
    January 2006 - June 2006

  • Food and beverage steward

    Taj Connemara - Chennai, India

    F&B service
    May 2004 - June 2004

  • F&B Server

    Jaypee palace - Agra, India

    F&B service
    May 2003 - June 2003

  • Management Trainee

    MGM Hotels and Resorts - Chennai, India

    F&B service
    May 2002 - October 2002

Education

  • Postgraduate in Hospitality and Tourism

    IMI International Management Institute Switzerland - Lucerne, Switzerland

    May 2005 - May 2006

    Post Graduate

  • Undergraduate in Hotel Management and tourism

    SRM University - Tiruchirappalli, India

    May 2002 - May 2005

    Three Year

Languages

  • English
    Full professional
    80%
  • German
    Notions
    20%

Skills

  • Accounting
  • Cooking Skils
  • Micros POS
  • MS office, Excel
  • POS software
  • Silver Service
  • Trainings
  • Wine serving
  • Wine tasting
Connections
Prabaharan Nagarajan
F&B Captain at One&Only; Royal Mirage, Dubai
Khaled Kamal
Assistant Restaurant Manager at Lapita, Dubai Parks and Resorts, Autograph Collection Hotels
Ibrahim Shareef
physiotherapist at vijaya health care
View 8 connections
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