Responsible for managing ADD , Bar , IRD and Banqueting operation for this hotel.Accomplishment:-When I took this challenge, this business was making a loss.Broke even in 2nd and 3rd month and generated a marginal profit in third month .Built a team which delivered result .Restructured entire business and made it trendy.And now after 6 month we are a trendsetter in the market.

• Developed a stable and motivated team in very short span.• Acquired new business, accelerated ODC and changed revenue in a very short period of time. • Developed two associate to the next level.

Banqueting operation – Additional responsibility for all outdoor, beach side and lawn function.Accomplishments• Developed a team with in short period of time which delivered desired result.• Implemented two beverage promotions to increase beverage revenue.• Departmental trainer –Worked and developed many associates and TL to next level in very short span of time by working on their individual developmental need.

Relaunching of Havana- The Club ,an elegant night club and an Asian Specialty restaurant -in Chennai at The Raintree hotels.• Responsible for Night Club and Restaurant daily shift operations and supervision of staff. • Position assists with promoting the night club, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. • Strives to ensure guest and employee satisfaction while maintaining the… Show more Relaunching of Havana- The Club ,an elegant night club and an Asian Specialty restaurant -in Chennai at The Raintree hotels.• Responsible for Night Club and Restaurant daily shift operations and supervision of staff. • Position assists with promoting the night club, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. • Strives to ensure guest and employee satisfaction while maintaining the operating budget. • Accountable for enforcing all legal obligations professionally and consistently. • Determines training needed to accomplish goals, then implements plan. • Strengthens the food and beverage/culinary team by assisting in other outlets when needed.Accomplishments• Re-launched successfully one of the finest nightclub in Chennai• Conceptualized successfully an Asian Stir Fry Restaurant. Show less

• Managing the day to day workings of Banquet• Training & Development of Subordinate staff.• Bringing seasonable business to the Banquet.• Banquet booking ,interaction with Guest-Call-Email, Menu Discussion• Payments follow up, Sales Promotion & Back Office• Handling Booking, Function ,Dealing with Customers ,maintaining quality of work• Ensuring smooth and efficient functioning• Supervising during Execution• Distribution of work

• Reducing beverage cost.• Procuring wines and spirits for the hotel in co-ordination with purchase department.• Renewing all beverage contracts and scheduling the entire bar.• Implementing WOW concept successfully in all outlet.• Increasing lounge bar sale and beverage sale.• Meet budgeted targets of revenues- monthly, quarterly, and annually.• Training and Development of associates.Accomplishments• Reduced beverage cost my 6%.• Increased beverage… Show more • Reducing beverage cost.• Procuring wines and spirits for the hotel in co-ordination with purchase department.• Renewing all beverage contracts and scheduling the entire bar.• Implementing WOW concept successfully in all outlet.• Increasing lounge bar sale and beverage sale.• Meet budgeted targets of revenues- monthly, quarterly, and annually.• Training and Development of associates.Accomplishments• Reduced beverage cost my 6%.• Increased beverage sale by 80%.• Scored 4.54 in Star Voice- Associate satisfaction.• Renewed beverage contracts• Implemented 3 beverage promotions Show less

• Involved in opening and setting of In Room Dining and Refreshment Centre for this hotel.• Developed process and planned the operation that includes refreshment centre.• Achieved highest GSI score in Asia pacific region.• Involved in setting process of all day dining restaurant (seasonal tastes) of this hotel, which is a 208 cover restaurant• Driven the business of all day dining restaurant and success of this outlet in terms of revenue, GSI, and speed and efficiency of service… Show more • Involved in opening and setting of In Room Dining and Refreshment Centre for this hotel.• Developed process and planned the operation that includes refreshment centre.• Achieved highest GSI score in Asia pacific region.• Involved in setting process of all day dining restaurant (seasonal tastes) of this hotel, which is a 208 cover restaurant• Driven the business of all day dining restaurant and success of this outlet in terms of revenue, GSI, and speed and efficiency of service is rated best is Asia pacific region.• Successfully executed business plans and led a team of 28 associates and 4 team leader independently.Accomplishments• Increased foot fall by 200% • Implemented new business concept• Achieved highest GSI score in Asia pacific region.• Successfully developed 5 promotional concepts and executed brilliantly. Show less

I joined this hotel as Team Leader as part of pre-opening team in IRD & Refreshment center.I was completely responsible for setting up these two area independently under dynamic leadership of Yogeswaran Veerasamy and Vikas Kumar the then Dir.F&B and Outlet manager respectively.Developed SOP and process for these two profit center.

• I joined as a pre opening member, opened 1 restaurant for chef Garry Rhodes, which is ARCADIAN RHODES. During this period I traveled round the world thrice and gained wide range of experience and eye for detail.• I worked with P&O Cruised with different capacity during my contract, ranging from associate -F&B Service to Maitre d'hotel.• Handled operation and dietary requirements of guest.• Handled guest complaints.• Maintaining service and hygiene standard as per USPH… Show more • I joined as a pre opening member, opened 1 restaurant for chef Garry Rhodes, which is ARCADIAN RHODES. During this period I traveled round the world thrice and gained wide range of experience and eye for detail.• I worked with P&O Cruised with different capacity during my contract, ranging from associate -F&B Service to Maitre d'hotel.• Handled operation and dietary requirements of guest.• Handled guest complaints.• Maintaining service and hygiene standard as per USPH norms.• Generating revenue and establish brand for the restaurant. Show less

• Worked in Bistro- A multipurpose restaurant as Guest Service Associate.• Responsible for handling operation, up selling, inventory and maintaining records of bar.