Sainathan V Email & Phone Number

United Kingdom

A very different operation to my previous experience, a very busy venue providing a range of services and hosting various activities including community, amateur and professional events including drama, music, exhibitions, dance, and comedy.Ensured effective management of daily operations of council’s catering outlet in collaboration with the Core manager.Responded to customer complaints and feedback with an aim of improving service efficiency.· Standardised the menus for different catering requirements including both internal and external clientele.· Part of the team hosted Queens baton relay event during the Commonwealth games in Solihull.· Organised and hosted the VIP reception during the Commonwealth Queen baton relay.· Established standard operating procedures and checklists to ensure the procedures are followed.· Successfully liaised across departments in introducing new products and creating awareness (procurement team in price negotiation and sourcing new line of products through new suppliers and with marketing team in implementing new menus and creating social media awareness)· Introduced a new channel of revenue by introducing dialogue with the performance companies to have an after party themed dinners and tailored drinks packages.· Trained the team and introduced homemade dishes and specials.

Ensured effective management of daily operations of hotel’s food and beverage outlet in collaboration with general manager.Established hotel standards to ensure a smooth flow of operations.Led, trained, and supported head chef and restaurant manager with implementation of new menus for continuous process and performance improvement.Led entire arrangement of wedding and conference events by coordinating with event co-ordinators.Responded to customer complaints and guests’ feedback with an aim of improving service efficiency.Oversaw all aspects of sourcing new suppliers, monitoring wastage, and controlling stock to maintain flexibility and availability.Held full accountability of HR operations, including organising interviews, appraisals, and job chats.Directed successful management of two rosette restaurants and enhanced business profit by decreasing labour cost by over 14%.Grew F&B revenue YoY by over 10% through effective management of stock, labour and implementing new menus which appealed to various segments of clientele.Implemented COSHH and HACCP across the departments with a keen focus on addressing food safety and mitigating / reducing workers exposure to hazardous substances.

Maintained and streamlined daily hotel operations by providing excellent support to general manager.Ensured successful running of events and the departments in collaboration with the event and wedding coordinators, head chef, and conference / the Brasserie manager.Administered and improved all executive, administrative, operational functions, including but not limited to staffing event materials and inventory planning, set up overall supervision, and success of planned events.Hired and delivered exceptional guidance / support to the head chef and the brasserie manager on new menus and training standards.Managed inventory by tracking stock regularly and minimizing stock errors and other problems.Developed and executed weekly schedule on procure wizard.Cooperated with sales and marketing team on property site tours.Identified needs and expectations of business clientele by conducting meetings.Met and exceeded the KPI targets and reduced labour costs by 11% through effective food and Beverage stock management.Achieved £1.5 million conference and banqueting revenue in 2019, contributing 35% to the overall hotel revenue for a whole financial and an increase of over 14% to the previous year.Decreased costs of beverages by at least 5% via excellent negotiation.

Maximised productivity by evaluating employee performance and applying improved business strategy; drove maximum performance across safety maintenance and production.Headed overall day-to-day processing and operations delivery while leading and motivating teams to deliver against KPI’s.Established and maintained high customer service and quality standards in all areas of service with a keen focus on attaining customer satisfaction levels.Arranged and oversaw events varying in sizes from 10 to 180 people. Formulated schedules for service in compliance with business level.Coordinated with regular customers and conducted employee feedback as well as interpreted findings to enable corrective actions.Provided daily team briefings and resolved urgent issues promptly.Minimise discrepancies by efficiently training employees on best practices, policies, and procedures.Accomplished significant increment in department profits by reducing operational costs and headcounts.Administered the banquet business level of up to £1.5 million turnover during 2018 to 2019.

Diploma, Hotel Management, Catering Technology, And Applied Nutrition

Advanced Level Apprenticeship, Hospitality Supervision And Leadership

Craftsmanship, Food Production And Patisserie

Level 3 Nvq In Hospitality Supervision And Leadership, Hospitality Industry Training, Hospitality Administration/Management