Raj Kumar Email & Phone Number

Penang, Malaysia

Penang-Malaysia

Revenue when up by 6%cost saving Interduce KPI wheel GM cocktail invite in house guest to get their feedback

Kuala Lumpur, Malaysia

Incharge of Food & Beverage , Kitchen and Catering Department .

Kuala Lumpur Malaysia

Primary Responsibilities:My activities include creating and overseeing the hotel’s yearly business and marketing plans, as well as managing the sales team. As Director of Meetings and Events, I strive to maximise the hotel’s revenue among market segments, including government, corporate and tour and travel groups from within and outside Malaysia for both divisions in hotel rooms (650 guests rooms) and catering (10 function rooms and 1 ballroom with the seating capacity of 2000 pax)I coordinate, supervise and direct all aspects of the Catering, Rooms and Convention Service Department. I am responsible for the planning, evaluating, organizing and directing the activities of the Catering Sales Managers and Admin Assistants. I am also responsible for the departmental and individual budgeted revenues for banquet and catering food, beverage and rooms sales.Achievements:• Successfully implemented new sales strategies resulting in increase of revenue by 26% compared to last year. • Assisted the General Manager in the implementation of new standards and procedures in the areas of banquet and rooms i.e Introduction of separate group check in counter, lobby duty, thematic coffee breaks, new wedding packages, series bookings and the implementation of new forms to facilitate these new procedure and standards.

My recent assignment was the pre opening task of Resort World Manila/Maxims Hotel in and 1,000 rooms budget hotel in Manila, Philippines. Assumed the position of Vice President-Hotel Concept I spearheaded the construction and operations of the hotel. ·Responsible for the construction and branding requirements for the hotel which had the budget of USD 20 million and managed to bring the cost down USD 18 million.·Successfully achieved the Maxims Concept for the hotel, suites and food and beverage outlets with the introduction of Personalised Butlers service to the hotel by providing them the SOP and training lesson plans for a total of 152 butlers.Set up SOP and training for the F&B,Room,Transport,Housekeeping,Spa,Kitchen and Reservation.·Hired 958 staff for the overall hotel pre opening team and managed to reduce the manpower cost to 22% in 3 months timeframe by hiring more casual staff instead of hiring full time employees.·Successfully hired 14 department heads comprising of 9 expatriates and 6 local heads.·Responsible of 13 Food and Beverage outlets including the casino outlets. Spearhead the planning and execution of food concept for each outlet working closely with kitchen consultant Successfully lowered food cost from 38.5% to 34.2%.

Career Progression:2004: Started as Club Director for Maxims Club & Mspa & Fitness2005: Promoted to Director of Operations for Maxims Club & Mspa & Fitness2006: Promoted to Director of Operations (designate: Assistant Vice President) for Maxims Club. 2008: Assistant Vice President for Maxims Genting & Mspa & Fitness.Primary Responsibilities:Served as the vital role in setting up and managing Maxims Genting – Hotel Division (comprising 3 entity: Maxims Suite (by invitation) MSpa, Maxims Hotel and Genting Hotel) with a total of 242 suites and 170 deluxe rooms, and an exclusive private Casino Club.Major important tasks includes planning, organizing, executing and reviewing of policies and procedures which includes Standard Operating Procedures (SOP), and compliance with local and external Regulatory bodies such as Management Review for ISO Documentation, HACCP, Hotel Star Rating, Local Licensing board to name a few.Other important task performed on an individual basis without involving subordinates are the Annual Maxims Genting GM Budget and Maxims Genting (Hotel) annual budget and Capital expenses. Responsible in preparing Weekly / Monthly Review of Profit and Loss, execute and review of Marketing Strategies, preparing of Key Performance Index (KPI) and Job Dossier for Managers, Executives as well and Chefs. Day-to-day operation - Conduct Daily Morning Briefing for HOD’s and observe on departmental performance and find ways to increase efficiency and complete task and target. Daily administrative work include manpower requisition, approving procurement orders, daily sales reporting and address important issues and proposed recommendations to superior and operation inspections.