Sujith Raj Email & Phone Number

Juffair, Kingdom Of Bahrain

Trivandrum, Kerala, India

Bahrain

Bahrain

Juffair - Kingdom Of Bahrain

Heading the opening teamLeading a high performing team of 160 employees and managersTo manage the entire hotel operations with at most care. To ensure the highest standard of customer service in all areas, at all times. To work closely with all the department heads in order to manage employees in accordance with the agreed policies and budgets of the company. To oversee and monitor the work environment and to ensure that all Food Safety, Health & Safety and Quality standards are implemented at all times. Quality control and operational efficiency. Monitoring the performance of each outlet on a daily basis and set out clear targets for the team in order to improve the performance.Budgeting, planning and controlling the financial needs of the department. Closely monitoring the profit and loss of the department at regular intervals. Responsible for planning menu, promotions and events and parties.

Take all the responsibility of entire operations of ten food and beverage outlets. Which includes two specialty restaurants, three nightclubs, Sports bar, Business lounge, coffee shop, in room dining, 250 pax banquet halls and Board room. Quality control and operational efficiency. Monitoring the performance of each outlet on a daily basis and set out clear targets for the team in order to improve the performance.Price out all menus for banqueting, bars, room service and restaurants. Responsible for bringing food cost and wastage under control. Responsible for cost control of food and beverage department. Responsible for the entire operations of the food and beverage department of the Hotel. Budgeting, planning and controlling the financial needs of the department. Closely monitoring the profit and loss of the department at regular intervals. Taking care of new project management of the same group. Responsible for planning menu, promotions and events and parties. Responsible for other duties as assigned during the absence of General Manager.

Responsible for the entire operations of the food and beverage department of the Hotel. Budgeting, planning and controlling the financial needs of the department. Quality control and operational efficiency. Closely monitoring the profit and loss of the department at regular intervals. Taking care of new project management of the same group. Responsible for planning menu, promotions and events and parties. Take all the responsibility of entire operations of the 80 cover Multi cuisine restaurant, 40 cover Coffee shop, 35 cover Specialty Restaurant, In room dining, 35 cover bar, 200 pax banquet halls and Board room. Price out of all menus for banqueting, bars, room service and restaurant. Responsible for bringing food cost and wage budgets under budget. Responsible for cost control for food and beverage department. Responsible for other duties as assigned during the absence of General Manager.

Three Years Diploma In Hotel Management And Catering Technology

English Literature