Sreejith Sasikumar Email & Phone Number

Toronto, Ontario, Canada

• Recruited by the historic private club to oversee the club operations and management, renovations and over 200 colleagues.• Manage a $17M budget between 02 properties (island & city club) while constantly developing, implementing financial & CAPEX strategies to achieve top-line revenue and drive cost reductions.• Enhanced operational efficiency (reduced COGS by 3%) and labor productivity (reduced by 5%) by managing budgets.• Employed an open-door policy, and solicited employee feedback to ensure that employee problems were recognized and addressed, increasing employee satisfaction.• Responsible for continuous coaching, mentoring and development strategies.• Manage inventory and monitor expenses/overheads such as overtime, supply expense, production costs, traffic conversion rates etc.• Negotiated, developed and maintained relationships with customers and suppliers through account development (reduced costs by 8%).• Assessed supplier quality to maintain tight cost controls and maximize business operational performance.• Managed budget implementations, employee reviews, training, schedules and contract negotiations.• Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.

Niagara-On-The-Lake, Ontario, Canada

• Established and administered annual budget with controls to prevent overages, increased conversion and average check per transaction.• Manage a $9.8M budget between 02 properties while constantly developing, implementing financial & CAPEX strategies to achieve top-line revenue and drive cost reductions.• Enhanced operational efficiency (reduced COGS by 4%) and labor productivity (reduced by 6%) by managing budgets.• Responsible for continuous coaching, mentoring and development strategies.• Manage inventory and monitor expenses/overheads such as over-time, supply expense, production costs, traffic conversion rates etc.• Negotiated, developed and maintained relationships with customers and suppliers through account development (reduced costs by 8%).• Assessed supplier quality to maintain tight cost controls and maximize business operational performance.• Organized budgets oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.• Managed budget implementations, employee reviews, training, schedules and contract negotiations.• Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.

Toronto, Ontario, Canada

· Responsible for the overall strategy and operations of the Hotel's Food & Beverage Division· Maximize profit, enforce quality standards, maintenance of high staff performance and customer satisfaction.· Ensures that the Hotel fully complies with Shangri-La Food Safety Management System Program (SFSMS).· Drive F&B promotion plan and regularly reviews existing menus and cycles with the Executive Chef.· Review F&B cost analysis and analyze monthly Profit and Loss statement.· Review monthly F&B forecast and budget.· Maintain a reliable working relationship with internal business partners and external stakeholder to achieve business goals

Toronto, Canada Area

• Oversee the strategic planning, promotion, and coordination of events for the 4 ball rooms and 9 meetings rooms• Collaborate with the Catering and Sales Managers to prepare yearly budget, forecasts, and new menus • Accountable for employee hiring, training, scheduling, performance management, and facilities maintenance• Audit service teams on a regular basis to enhance customer experience and team efficiency• Ensure team member adhere to all brand standards, standard operating procedures and local legislationKey Achievements:✔ Successfully completed the multi million dollar renovation and launch of the Crystal Ballroom within strict deadlines ✔ Received the Leader of the Year Award in 2016 for overall achievement and contributed to the hotel being named the best “Upper Upscale” hotel for Guest Satisfaction Index in North America by JD Power in 2015 and 2016✔ Raised the Medallia guest satisfaction score by 7.3% through enhanced employee training and development and improved the internal company ranking from 23rd to 5th overall✔ Grew Associate Engagement rating by 19% from 2015 to 2016 by enhancing team communication and recognition ✔ Reduced labor costs by 6% by analyzing sales performance to identify trends and optimize team scheduling✔ Improved beverage profitability by 25% by introducing cost controls and streamlining the wine inventory by 50+%✔ Contributed to a improvement in the Trip Advisor ranking for best hotel in Toronto from 15th in 2015 to 7th in 2016

Toronto, Canada Area

• Oversaw 14 Managers and 200+ unionized banquet staff in the daily operations of the banqueting department• Led the strategic planning of 6500 square meters of banquets space including 41 meeting spaces and 4 ballrooms • Managed the coordination and execution of various VIP Events and Gala dinners with up to 1,400 attendees• Facilitated weekly meetings with union representatives to address and resolve any concerns or grievances• Accountable for employee hiring, training, scheduling, and performance evaluation and managementKey Achievements:✔ Awarded Leader of the Month in March 2013 and mentored various staff who were promoted to senior roles✔ Improved Colleague Engagement by 12.7% by improving staff scheduling and building strong relationships ✔ Increased Meeting Planners Satisfaction scores from 928 to 948 through improvements based on guest feedback

Fairmont Bab Al Bahr, Abu Dhabi, Uae

• Contributed to the opening and launch of the new luxury hotel with 369 rooms, 7 F&B Outlets, and 19 Villas• Directed 25 employees in the management of the in-room dining, refreshment centre, and all-day dining restaurant• Accountable for employee recruitment, training, supply purchasing, equipment procurement, and quality control• Collaborated with the Culinary team to establish the menu, amenity program, portion sizing, and delivery timingKey Achievements:✔ Successfully set up the department and established the standard operating procedures and training manuals✔ Awarded Hotel Leader of the Year in 2010 and ranked 1st overall in guest satisfaction among 54 Fairmont hotels✔ Hand-picked by the Regional HR Team to help recruit F&B colleagues for the opening of Fairmont Makkah

Four Seasons Resort, Palm Beach, Florida

• Managed 35 staff and a $12,000 daily budget in the day-to-day operations of the Atlantic Bar & Grill Restaurant, Pool & Beach area, all-day dining restaurant, and partial room service at the hotel with 210 guest rooms and suites• Oversaw various improvement projects including pool deck renovations and service enhancement training• Prepared financial documents such as property AP, P&L reviews, forecasting, budgeting, and productivity reports• Addressed customer feedback and assisted in planning and scheduling various special events and activitiesKey Achievement:✔ Increased monthly sales by $20,000+ per month by introducing a breakfast on the beach option for the weekends

Four Seasons Hotel, Riyadh, Saudi Arabia

Certificate, Power Bi

Advanced Diploma In Hospitality And Tourism Management, Hospitality Administration/Management

Certificate In Business Analytics, Business Analytics

Activities and Societies: Descriptive Analytics:Gathering Insights Descriptive Analytics:Describing and Forecasting Future Events.

Certificate In Financial Management, Financial Management

Activities and Societies: Capital Investment, Ratio Analysis

Certificate In Business Strategy, Business Administration, Management And Operations

Activities and Societies: Pricing Strategies & Tactics, Game Theory, Supply Chain Opportunities & Threats, Mergers & Acquisitions

Masters Certificate, Project Leadership & Systems Design

Hotel Management, F&B Service, F&B Production, Front Office Operations, House Keeping