Harikrishnan Narayanan Email & Phone Number

Chennai, Tamil Nadu, India

Chennai Area, India

Chennai, Tamil Nadu

Mrc Nagar, Chennai

Port Canaveral, Bahamas, Alaskan Based Cruises-Abord Cruise Ship

Beverage Manager with Disney Cruise Lines (A Unit of Walt Disney Group of Companies) May 2010 till July 2012• Daily operations of 18 beverage outlets• Direct Reports: Asst. Beverage Manager, Asst. Wine Beverage Manager, Head Sommelier, 3 Wine room storekeepers, 7 Bartenders, 13 Asst. Bartenders, 26 Servers, 6 beverage Stewards.• Achieved the beverage sales target for the mid year with a favorable PPD of $0.15, maintained beverage cost under the forecast by $ 0.8 cents PPD.• Maintaining individual outlets as per concept and operating as per LOG• Review and revise LOG’s periodically with beverage standards manager• Creating new beverage experience to Guests with tasting seminars, mixology and cocktail competitions • Identifying new talents to fill in future leadership roles and setting them to success by succession planning• External orders in relevant to all beverage operations• Maintaining highest level of Sanitation around all Beverage preparation, service areas and Pantries by ensuring all appropriate cleaning procedures are followed and appropriate cleaning materials are used..• Training beverage staff on USPH and HACCP.• Training the team for Product knowledge, service sequence and soft skills• Staffing review, succession planning , scheduling and periodical performance appraisals.

Europe-Mediterranian Cruises And World Cruises

Beverage Manager with Silver sea Cruises (A six Star Luxury Cruise Lines with smaller ships caters high profile clientele and rated as best small ship cruise lines by various organizations) aboard Silver Wind, Silver Shadow and Silver Whisper from Nov.2007 till May 2010• Ordering for all the Beverages, consumables, durables and equipment in constant intervals to ensure all essential materials are available for a smooth operation in a six star environment.• Implementing and maintaining the Company and Brand Standards by following LQA guidelines• Training, motivating and evaluating performance at a regular period to ensure quality service personnel are created and high employee morale is maintained.• Budgeting, costing and attaining sales targets in every outlet, according to the season, clientele and preferences• Up grading the Wine List, Cigars List and Beverage Menus as per the market requirements• Ordering for Wines and Beverages as per the budgets, demography and nationality of our Guests (Monthly orders and Turn around orders)• Special arrangements during Charter, Incentive and Conference Cruises• Day to day tasks involved in maintaining the highest standards in sanitation, service and Guests Satisfaction.• Planning and executing Special Functions, coordinating with other hotel departments.

Aboard Cruise Ship

Asst. F&B Manager with MSC Cruises, MSC LIRICA from March 2007 till August 2007• Report to Food and Beverage Manager • Directly responsible for the Main Galley and Satellite Galley operations.• Ensuring that the Standard Procedures are followed and the quality of the Food and Service is maintained consistently by conducting frequent Quality Management audits.• Menu engineering for formal dining Restaurants, the Casual Buffet Serving Restaurant, the Officer, Crew and Staff Mess rooms.• Maintaining highest level of Sanitation around all Food preparation, Service areas and Pantries by ensuring all appropriate cleaning procedures are followed and appropriate cleaning materials are used. Training the Galley, Bar, Room Service and Dinning Room staff for USPH and HACCP.• Ordering the Cleaning Materials that are used on daily basis and Ordering for Equipment• Beverage outlets – Maintaining the Par levels, cost, ratings and the revenue creation in conjunction with the Bar Manager.• Food cost control on a daily basis in co-ordination with the Executive Chef and Sous Chefs• Loading the merchandise aboard on a weekly basis, ensuring its quality, shelf life and the correct quantity received as per order.• Documentation of the products received on Navision (inventory program used by MSC) and preparing discrepancy reports of the same. • Monitoring Crew Movement in the Galley and Bar Departments and their development plans in conjunction with the respective department heads.

Chennai Area, India

Assist. F & B Manager with The Park Hotel, Chennai from July, 2006 till March 2007o Report to Director Food and Services.o Directly responsible for 601 (All day multi-cuisine restaurant), Banqueting and Conference facilities, Leather Bar and Pasha (Night Club)o Ensuring the Standard Procedures is followed and the quality of the product is maintained consistently. o Function Prospectus, Execution, menu planning, costing and pricing. o Budgeting, revenue forecasting, placing orders for all materials used, staffing, revenue generation in 601,Banquets, Leather bar and Pashao Out Door Cateringso Profit and loss statements for each F&B event at The Park, Chennai.o Training Coordinator for F&B Service personnel, Training the Staff on Standard Procedures, Guest Services and Product knowledgeo Developing the sales skills for the Banquets Sales Teamo Solving HR, Finance and Controls related challengeso Meeting up with various producers/suppliers to get the best deals for the products those need to be procuredo Getting sponsorship for major events at the Hotelo Beverage Cost Control, Beverage Menu Planning, Pricingo Imported Liquor, TP (Transfer Permit) handling and ordering alcohol according to the possession limitso Wine list compiling, ordering for stock and monitoring movement.o Night Club in charge – Planning of Night Club Events in coordination with Director Food and Services and the Events Manager.o Beverage Lists of all outlets revised, varieties added and proper costing done through which 24% beverage cost was achieved, for the first time in the 5 years of the Hotel’s History.o Reduced the beverage cost from 32% to 24%o Implemented new systems and procedures and nullified pilferage and malpractices in all F&B outlets.

Aboard Cruise Ships

Beverage Manager with Celebrity Cruises, aboard GTS Infinity, Asst. Beverage Manager M/V Galaxy, GTS Millennium & GTS Constellation and Head Bartender on MV Century (from May 2004 till April 2006) • Raising the bars in Celebrity Style – implementation of the unique training program designed by Celebrity, to generate revenue and ratings making use of all available infrastructures.• Scheduling, supervising and motivating all the subordinates effectively, extending a concrete support to the F&B Manager.• Planning, Executing and follow up of tasks at hand on day to day operations.• Programming the Daily Events around the Bars in co-ordination with the Cruise Director.• Updating the on board cruise news and the TV Channel news for Bar Promotions and Happy Hours.• Maintaining all the Bar outlets up to the USPH standards at all given time by having self inspections to correct/update the cleaning procedures and to make all the AVO’s to the Technical Department to follow up on repair/ replace of equipment out of order.• Total units monitored: 19 (including Crew and Staff bars), Guest capacity : 2200, No. of Staff reported: 1 Asst. Bar Manager, 3 Head Bartenders, 1 Cellar Master, 14 Sommeliers, 19 Bartenders, 29 Bar Waiters and 6 Bar Utilities.• Ordering merchandise for all Bars and Wine Cellar, according to the consumption of the previous cruise, the demography of the Guests of future cruises and the Main Stores Guidelines, Par level.• Controlling all the financial aspects of the department such as overtime, cost of individual bars, shelf stock, materials and equipment, overhead costs, crew uniforms and consumables.• Performance appraisals of the subordinates on a periodical basis.• Internal Revenue Taxes and other relevant taxes statement preparation and payment.• Achieved the revenue targets of the first quarter of 2006 successfully with a variance APD of +0.51 and highest sale in a week ($449,460.20 with a PPD of $33.06), in the Celebrity fleet.

Around The World- Cruisesaboard Cruise Ships

Asst. Bar Manager for Festival Cruises, aboard M/V European Stars, Dec.2003-March 2004 and Head Bartender on European Stars, Festival Cruises from March 2002 till Dec. 2003Asst. Bar Manager/Bar Manager with Royal Olympia Cruises aboard T.S.S. Apollon, Olympia Voyager May 2001 – March 2002

Aboard Cruise Ships

Head Waiter for Sun Cruises - M/V Carousel, May 2000 till Nov.2000

Miami-Usa

Head Bartender/Bartender with – T.S.S. Island Breeze, October 1997 to November 1999

Southampton Uk

Head waiter /Asst. bartender / Beverage Server with P&O Cruises from Dec. 1994-July 1997

Nungambakkam, Chennai

Had exposure to all outlets like Golden Dragon, the Pavilion, Room Service, Fort St.George Bar, Banquets, Flights of Fancy restaurants, bars and snack bars as Waiter.

Haccp, Fso Course Held In Miami By Vsp, United States Public Health And Centre For Disease Control,, Haccp, Food Safety Officer

HACCP, FSO course held in Miami by VSP, United States Public Health and Centre for Disease Control, in Nov.2005.

Disney University Leadership Course- Transition To Disney Leaders, Organizational Leadership

• Disney University Management and Leadership Course- Transition to Disney Leadership and Preparing Leaders for Excellence

Advanced Certificate Training On Wines And Wine Service,, Wines And Wine Service

Activities and Societies: United States Sommelier Association Advanced Certificate Training on Wines and Wine Service, 2006.

Vessel Sanitation, Sanitation

Activities and Societies: • Sanitation and food safety course by Crystal, 1997. •

Diploma In Restaurant & Counter Service, Hospitality

Had a 1 and 1/2 year course and 6 months training on probation with Taj Group of Hotels, Taj Coromandel Chennai in Restaurant and Bar.

Bachelor'S Degree, Mathemetics

Hsc, Maths, Physics, Chemistry And Biology

Level 3, Food Safety