During my period we have taken the contract of prestigious event RUNNUTSAV Catering also.General Manager Responsibilities:•Responsible for achieving optimal guest satisfaction index, Human Resources Index and profit and loss index.•Looking after entire operation of the hotel in terms of day-to day operations/ Costing and Controls/ Staffing/ Budgets/ Marketing/ Training etc.•Developing improvement actions carry out costs savings; Guard/ controlling of cost price.•… Show more During my period we have taken the contract of prestigious event RUNNUTSAV Catering also.General Manager Responsibilities:•Responsible for achieving optimal guest satisfaction index, Human Resources Index and profit and loss index.•Looking after entire operation of the hotel in terms of day-to day operations/ Costing and Controls/ Staffing/ Budgets/ Marketing/ Training etc.•Developing improvement actions carry out costs savings; Guard/ controlling of cost price.• Safeguard quality of operations (internal & external audits)• Implement the SOPs optimally in the hotel and act as a flag ship establishment for the brand.Other tasks• Handling major complaints directly to give more touch to the customer.• Handing over opinions and beliefs, decisions etc. to the executives;• Leading various internal and external meetings;• Supervise the fulfilment of the regulations of the employment.• Maintain contacts with public authorities. Show less

Answerable for all day to day operation and PNL

* Responsible for achieving optimal guest satisfaction index, Human Resources Index and profit and loss index.* Looking after Food and Beverage Department of the hotel in terms of day-to day operations/ Costing and Controls/ Staffing/ Budgets/ Marketing/ Training etc.* Developing improvement actions carry out costs savings; Guard/ controlling of cost price.* Safeguard quality of operations (internal & external audits)* Implement the SOPs optimally in the hotel and act as… Show more * Responsible for achieving optimal guest satisfaction index, Human Resources Index and profit and loss index.* Looking after Food and Beverage Department of the hotel in terms of day-to day operations/ Costing and Controls/ Staffing/ Budgets/ Marketing/ Training etc.* Developing improvement actions carry out costs savings; Guard/ controlling of cost price.* Safeguard quality of operations (internal & external audits)* Implement the SOPs optimally in the hotel and act as a flag ship establishment for the brand. Show less

• Work directly with the CEO and COO to manage all activities of the property including employees, maintenance, sales, and profit/loss controls.• Set goals, motivate/ discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals.• Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain… Show more • Work directly with the CEO and COO to manage all activities of the property including employees, maintenance, sales, and profit/loss controls.• Set goals, motivate/ discipline employees; perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals.• Coordinate, direct and manage the hotel operation to achieve maximum profitability, ensure guest satisfaction, protect the financial aspects of the business and maintain the building.• Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control).• Overview HR matters including interviewing, hiring, training, assigning work, coaching/counseling and performance appraisals.• Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel.• Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure that superior guest service is delivered.• Ensure the correct production and distribution of information and promotion materials as agreed to draw up plans and budget concepts (revenues, costs, etc.);Safeguard the realization, tracing and adjustment of deviations;• Coordinate planning of Department Heads and Assistant Managers with regard to time-tables, work schedules, employment of employees within the different services; solving of bottle necks.• Implement the SOPs optimally in the hotel and act as a flag ship establishment for the brand. Show less

• All the Unit Managers and Restaurant Managers were report to me for Day-to-day operation.• Responsible for the entire functioning of the property including leading the Sales and marketing team, imparting sales promotional activities and achieving the target fixed within the specified time period. Conducted food festivals of regional/international cuisines, this innovative hospitality approach has produced an overwhelming response among visiting tourists and guests. Was doing Planning and… Show more • All the Unit Managers and Restaurant Managers were report to me for Day-to-day operation.• Responsible for the entire functioning of the property including leading the Sales and marketing team, imparting sales promotional activities and achieving the target fixed within the specified time period. Conducted food festivals of regional/international cuisines, this innovative hospitality approach has produced an overwhelming response among visiting tourists and guests. Was doing Planning and implementing of new sales promotional activities- Ensuring the standards of quality of food served to the different outlets ,Personnel grooming of the staff & their service quality – Training their efficiency and salesmanship by providing them necessary – Maintaining a healthier relationship between the guest and staff. Show less

I was heading the Restaurant called MUMTAZ MAHAL.Was Responsible for the Profit and Loss Account.

• Manage all aspects of food service operations Restaurant called ANGEETHI (profit and loss responsibility).• Hire, train, motivate, supervise, evaluate, schedule and terminate employees.• Oversee inventory control, ordering, food sanitation and quality control of food products.• Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.• Developed new menu items that increased sales in 2005 by 5%.• Exceeded restaurant sales… Show more • Manage all aspects of food service operations Restaurant called ANGEETHI (profit and loss responsibility).• Hire, train, motivate, supervise, evaluate, schedule and terminate employees.• Oversee inventory control, ordering, food sanitation and quality control of food products.• Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.• Developed new menu items that increased sales in 2005 by 5%.• Exceeded restaurant sales Target most of the time.• Reduced F and Beverage cost by doing various exercise.• Reduced inventory costs by 33% through evaluating and streamlining vendor selection process.• Trained wait staff in effective section management, resulting in increased sales and reduced patron wait times over 3 month period.• Motivate wait staff with weekly sales incentives and rewards.• Increased customer satisfaction through targeted customer surveys, and implementing top 5 recommendations.• Initiated employee empowerment program allowing employees to control and be accountable for patrons’ experience.• Recruit and hire excellent restaurant staff based on attitude and aptitude, resulting in employee churn rate of only 5% over 2 year period.• Meet weekly with all the Manager and supervisors to coordinate schedules, discuss operations, and set goal.• Worked on new projects for Hyderabad including five restaurants under the same roof in Hyderabad next to Angeethi Resaurant. Show less

• Was looking after the Banqueting, Room service and Bar.• Increased sales by starting ODC as a separate profit center.• Responsible making changes in menu as per the requirement of customers.• Confirmed about the track record that will help to create the profit of the restaurant.• Responsible for developing an employee entered organization.• Performed various other duties as needed.

• Provided excellent patron experiences through phenomenal customer service, evidenced by high number of regular patrons requesting to sit in my section.• Consistently exceeded sales goals by effectively managing sections and ability to multi-task.• Recognized as “Lead Server” which included mentoring and training new servers, as well as accounting for all wait staff sales and receipts at least three shifts weekly.• Gained thorough knowledge of restaurant procedures.