Bharathi Perumal Email & Phone Number

Thiruvananthapuram, Kl, In

Chennai, Tamil Nadu, India

Chennai, Tamil Nadu, India

Kochi, Kerala, India

Key Result Areas:Heading the Hotel Operations and Reporting to the General Manager & Replacing him in his absenceIdentified by IHG as Area Champion of F&B for SWA, Supporting F&B operations of 14+ IHG HotelsShortlisted for the GM Potential Candidate by IHG & Selected for the IHG Talent Pool for 2021- 22Overseeing all the Operations Department and leading the operations with concern HODsJoined as Director of F&B, Identified as Future Leader & Promoted as Operations Mgr. on April’2020Building strategic alliance with management for renovations and other projects managementLiaising with IHG Corporate & Regional heads to enhance the business of the HotelAchieved all the targets in the Revenue, GOP, GSI, RGI and 5 Metrics of the Hotel in the Year 2021Established Positive Revenue, Profit Trend of Rooms and F&B in Post pandemic (Q4 2020 & Q1,Q3,Q42021)Implemented the F&B Targets & Reports for IHG SWA & followed by 35+ Hotels in the RegionHeaded the Hotel for 3 Months during 2nd wave of pandemic & GM’s transition in the Year 2021Implemented post pandemic plan & Consecutively generated the Highest RGI of Kochi CityReceived appreciation from IHG for being in top 26 hotels of EMMEA region on the F&B and HKAchieved desired Budget of YTD 2021 and stabilized the staff salary and GOP of the HotelWorked with DOS and enhanced the Business of C&E in post covid, resulted significant growthResponsible for the social media & online platforms and achieved the results in Top 10 in all criteriaSuccessfully completed ISO22000-2018 & FSSAI, IHG BS audits with Zero non-compliance

Kochi

Bahrain

Leading the Operations of the Hotel and Reporting to the Cluster General ManagerHeading the Operations of Cuisine Crafts – Premium Restaurants Chain Owned by Elite Hospitality GroupSpearheading the Operations of Elite Residences in Juffair Part of strategic decision-making team of EHG; collaborating with Board of Directors to formulate budgets; liaising with Finance Head and Sales Head of the Corporate Office to improve businessBuilding a strategic alliance with management for renovations and other projects managementInterfacing with Corporate Heads to analyse new market trends and develop strategies for brand managementForecasting and budgeting financials to ensure profitability; achieving desired revenue budget Y-o-Y with 400 employeesSignificant Accomplishments:Joined as F&B Manager, Recognized as the Most Active F&B Head by the Elite Management for increasing revenues and streamlining workflow; Promoted as EAM to handle the operations at the Crown of EHG - Elite Crystal Hotel & Cuisine Crafts Achieved the forecasted revenue of F&B Department with 39.6% profitability in 2018 | 42.1% profitability in 2017Key player to reach the target of the attribute & won the Best Team Award – EHG in the Year 2017 & Year 2016Won the “Premium Club of the World” Award for Club 360, a most glamorous night club in Bahrain Bagged the “Haute Grandeur’s World’s Best Restaurant Award” for Marzipan – The Neo-Modern Mediterranean RestaurantImplemented the most successful “Friday Pool Party” at Waikiki, the Best Pool Party in Bahrain Increased the footfall of the F&B Outlets by around 59% through attractive promotions & marketing Organized tantalizing weekend theme dinners at “Mewar, Marzipan, Waikiki Kitchen” & increased F&B revenue by 64%Directed “Summer Jam Party” with 1000+ guests & generated the highest revenue in the history of Elite Elevated 58% revenue at “IL Giardino” by Launching concept “Wine Paring Degustation Italian Dinner”

Hyderabad Area, India

 Ex.Com member of hotel & Heads the operations during the absence of General manager Key player of the team on achieving 39% gross operation profit of the hotel in year 2014 -15 Achieved the Budgeted Revenue of F&B Department with 46.9% profitability in year 2014-15 Made 43.5% positive growth in F&B Revenue (INR 49 Million) to compare the previous year Prepared the Business Plan, Concept & Opened the New R. top Restaurant “Under the Stars”  Conducted various activities through media & achieved the Growth of 52.5% in Covers. Won the Best Restaurant Award for “The Oriental Blossom” restaurant for year 2014 & 2015 Through F&B Promotions& Incentive Programs, Increased the Dept. A.P.C - 38.5%  Implemented RACI chart to track the performance of the managers & team’s productivity Enhanced the service culture of the department & reduced the attrition to 12.4%  Successfully passed in the mystery audits on quality & service culture by Carlson Rezidor Assisted the training dept & Implemented the effective “Yes I Can” service culture at Hotel

Cochin Area, India

 Managing the operations of F&B to ensure High quality service and experience is unique Forecasting, preparing the F&B departmental operating budget and financial plans. Achieved the Budgeted Revenue of F&B Department with 44.8% profitability in year 2013 Reached the target of attribute & Won the Best Department Award of the hotel in Year 2013 Specially nominated & Awarded as Best Employee of the month in Sep 2013 Implemented the concept - “BBQ by Pool Dinner” & Increased 58% Revenue of Oasis. Successfully Passed in challenging audits & Received “ISO 22000” certification for F&B  Achieved the trigger value in I-opener - 88.2% against the target of 85% in Year 2012 & 2013 Achieved the KPO 4 (82.44%) in Guest Experience scores of F&B Department –YTD. Won the Trip Advisor’s award “Certificate of Excellence 2013”for Masala Restaurant. Organized - 7 successful Food Festivals & 9 unique triumphant F&B Promotions in F&B.  Increased the Covers & achieved the positive Growth of 14.58% (19,246 Covers) in 2013 Through F&B Activities & Incentive Programs, Increased the Dept. A.P.C - 12.22%  Increased the revenue & achieved the Growth of 24.56% to in F&B. Made the Highest monthly F&B Revenue in the F&B history of the Hotel in December 2013 Organized the IMEA Commercial Leadership & IMEA Brand hearted Leadership - workshops in Holiday Inn Cochin for the Sr.management of IHG’s corporate team in IMEA region in Nov 2012

Bangalore & Goa

HIGHLIGHTS :Worked as Acting Food & Beverage Manager & reported directly to GM of the HotelAchieved the Highest sale of the F&B Department in The Zuri Whitefield, Bangalore on November 2011In the Zuri Whitefield – F&B Department; Reached the Highest -o Beverage sale on November 2011o wine sale on November 2011o F&B sale of the day - The Zuri Whitefield, Bangalore on 18th October 2011o sale of Bling bar in The Zuri Whitefield, Bangalore on 08th October 2011o sale of sake restaurant on 16th November 2011o Sale of infinity restaurant on 6th December 2011mplemented the Special Banquet Compendium - made the highest Banquets sale in The Zuri Whitefield, Bangalore on October 2011Achieved the Highest sales and Guest Ratings of the F&B Department in The Zuri White sands Resort, Goa Transferred by the Management to The Zuri, Whitefield, Bengaluru.

Responsible for Le Champagne Restaurant [Wine Restaurant from Relais & Chateaux], Pool Grill Restaurant Pool Bar & Officer’s Restaurant on board silver wind.Inducting, training, coaching and leading crew to consistently superior levels of performance.Controlling the cost of durable and consumable items.Adhering to USPH and company cleaning and maintenance standards.

Dubai, United Arab Emirates

Managing restaurant operations and providing the highest standard service to the guests.Providing on-floor coordination of the guest experience in food and beverage areas.Conducting training on the standard of performance.

M.T.M.,M.Phil.,, Hotel & Tourism Management

B.Sc, Hotel Management & Catering Science