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ARUN NAGARAJAN
Mobile: 91-09314957753, 0151-2529635
E-mail: ,
Seeking Assignments in Operations’ Planning & Management in the Hotel, & Hospitality Industry
APERCU
r Enthusiastic individual with nearly 22 years of Hotel experience and an attitude for continuous improvement.
r Resourceful at developing procedures, service standards, operational policies.
r CURRENTLY ASSOCIATED WITH MAPLE HOTELS AND RESORTS Pvt.LTD.
AS GENERAL MANAGER.
r A keen planner & strategists with experience of handling the entire operations.
r Ensuring highest level of customer service at all times, resolving complaints & issues efficiently & accurately.
r Highly motivated team leader with strong communication and people skills.
r Divergent outlook with creative approach to problem solving using analytical skills, & the ability to deal effectively with all levels of an organization. Adroit at
- Profit Centre Mgt. - Alliances & Tie Ups - Project Development
- Strategy Planning - Marketing - Channel Development
- ROI Accountability - Business Development - Brand Building
- Liaison & Commercial - Finance & Budgeting - Relationship Building
- Logistics - Market Intelligence - Quality Management
AREAS OF EXPERTISE
OPERATIONS
Managing diverse operations encompassing new unit set up, turnaround management & growth.
Supervising operations for units including F&B, banquets, restaurants, purchase, stores, to ensure high quality of operating standards.
Managing medium to large sized teams with varied cultural, lingual and professional backgrounds
Imparting appropriate in house training to the team so as to attain Service Excellence & teamwork.
CLIENT MANAGEMENT
Ensuring customer satisfaction by achieving delivery of service quality norms.
Strategising policies & procedures in the operating systems to achieve greater customer delight.
Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per the guest requirements & expectations.
TEAM MANAGEMENT
Leading, mentoring & monitoring the performance of the team to ensure efficiency in process operations & meeting of individual & group targets.
Coordinating manpower planning, recruitment, selection, induction & social activities in the organisation & involve in policy formulation.
Creating & sustaining a dynamic environment that fosters development opportunities & motivates high performance amongst team members.
CAREER CONTOUR
1. PRESENTLY WORKING SINCE AUGUST ’09, AS GENERAL MANAGER.VESTA BIKANER PALACE.BIKANER.(A UNIT OF MAPLE HOTELS AND RESORTS Pvt, LTD)
My Accountabilities
ü Preopening and setting up from scratch and developing all requirements of hotel operations including statutory requirements From Food license, Bar license, Pollutions Control, PF & ESIC, Labour License, NOC of local municipal Authority, Fire, Electricity board, Police clearance, Land & Property clearance, Taxes registration, registration of shops and establishment, Registration of hotel and tourism department.etc. Coordinating & liaison with all government Department and Government officials in various aspects of Processing and Inspection in terms of compliance to standard Rules and Regulations.
ü Maintaining the total Property, staff of the organization in terms of Food & Beverage (Service), Food & Beverage (Production), House Keeping, Front Office, back of the operations.etc.
ü Handling recruitment & imparting training to the staff.
ü Recruitment and Performance Appraisal/ Management of the staff in the department.
ü Creating a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
ü Organizing different events, theme parties etc. Organizing parties of 200-5000 pax, in terms of breakfast, lunch and dinner.
ü Interacting with the client and taking bookings. Interacting with the media regarding the organizing of different events, food festivals etc.
ü Assisting the accounts officer towards making of salaries. MIS, budgeting , forecast ,Flash report
ü Coordinating with the food & beverage controls department towards making of Food & Beverage costing details. Coordinating with the executive chef to minimize the food cost. Coordinating with the house-keeping and maintenance department regarding the up keeping of the property.
ü Menu pricing & costing as per standard recipe. Handling banquet operations and managing outdoor catering operation.
ü Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc.
ü Checking the list of raw materials, grocery, vegetables, milk & milk products, game bird & poultry ordered on a daily basis. Interacting with the suppliers on a daily basis towards supply of vegetables, milk & milk products, grocery, miscellaneous, game bird & poultry etc.
ü Doing a thorough market study regarding availability of raw materials (perishable and non perishable), and their rates prevailing in the market.
ü Working innovatively by introducing new ideas towards the development of the organization.
ü Marketing the company’s brand name by thorough interaction with different clients, corporate sectors, MNC”S, BPO”S.
ü Briefing the security officer and taking daily reporting regarding the safety and security standards of the organization.
My Attainments:
ü Developed SOPS related to the Food & Beverage service & production department, house-keeping department through which lot many problems have been streamlined.
ü Achieved 90% of Customer Satisfaction Report.
ü Developed a system of checklist for the maintenance department, through which property maintenance cost was reduced.
ü Up selling through suggestive selling. Maintaining Guest & Tour Operators history file.
2. APRIL’07 TO JULY ‘09 AS GENERAL MANAGER RELIANCE VIP GUEST HOUSE, HAZIRA, SURAT, GUJARAT (INDIA) UNDER SODEXO RADHAKRISHNA HOSPITALITY SERVICES PVT.LTD.
My Accountabilities
ü Maintaining the total staff of the organisation in terms of Food & Beverage (Service), Food & Beverage (Production), House Keeping, Front Office, back of the operations.
ü Handling recruitment & imparting training to the staff.
ü Recruitment and Performance Appraisal/ Management of the staff in the department.
ü Organising different events, theme parties etc. Organising parties of 200-5000 pax, in terms of breakfast, lunch and dinner.
ü Interacting with the client and taking bookings. Interacting with the media regarding the organising of different events, food festivals etc.
ü Assisting the accounts officer towards making of salaries. MIS, budgeting , forecast ,Flash report
ü Coordinating with the food & beverage controls department towards making of Food & Beverage costing details. Coordinating with the executive chef to minimise the food cost. Coordinating with the house-keeping and maintenance department regarding the up keeping of the property.
ü Checking the list of raw materials, grocery, vegetables, milk & milk products, game bird & poultry ordered on a daily basis.
ü Interacting with the suppliers on a daily basis towards supply of vegetables, milk & milk products, grocery, miscellaneous, game bird & poultry etc.
ü Doing a thorough market study regarding availability of raw materials (perishable and non perishable), and their rates prevailing in the market.
ü Working innovatively by introducing new ideas towards the development of the organization.
ü Marketing the company’s brand name by thorough interaction with different clients, corporate sectors, MNC”S, BPO”S.
ü Briefing the security officer and taking daily reporting regarding the safety and security standards of the organization.
My Attainments:
ü Developed all documentation as a team for ISO-9001-2000 and could get certification with out any NCR in Aug 2007.
ü Developed SOPS related to the Food & Beverage service & production department through which lot many problems have been streamlined.
ü Achieved 90% of Customer Satisfaction Report. Developed job description of individual employees according to the hierarchy.
ü Implemented new systems like Bin card system, LIFO & FIFO methods being introduced in the stores. Introduced proper system of inventory for the Food & Beverage Service Department.
ü Generated profit & loss account at the end of the month being implemented.
ü Handled VVIP clients like SSP, DSP, POLICE COMMISSIONERS, MINISTERS, IAS OFFICERS,CLIENTS OF RIL,ENGINEERS OF DIFERENT COMPANIES LIKE L&T,EMMERSON,DUPONT,SALMORAGHI-ITALY,BARMAG-GERMANY,SMC-KORIAN,ANABEEB-SAUDI ARRABIA,ABB LTD,SEAMENS-GERMANY,ROCKWELL AUTOMATION LTD,UOP LTD USA,WARTSILA-GERMANY,CHEMVAC ENGNEERS,BERTRANS HEATEC –GERMANY,COPIAN LTD,ZIMMER LTD-GERMANY,INVESTA-GERMANY,MOTOMAN-KORIAN,ATK LTD –USA,DOW LTD –GERMANY,ANT CHINA,SULZER LTD,MITSUBISHI KORIAN.
3. DEC 1998 TO MARCH 2007 at HOTEL BASANT VIHAR PALACE, BIKANER
AS GENERAL MANAGER.
My Accountabilities:
ü Planning & executing job. Developing new products. Taking care of operations.
ü Recruiting & training to staff.
ü Recruitment and Performance Appraisal/ Management of the staff.
ü Building up Standard Operating Procedure, Hierarchy & job description as according to the designation.
ü Planning of restaurant, production unit, banquets along with their individual layout, execution of order & commissioning of all equipments.
ü Developing furniture as per the proposed area. Developing signage, designing of menu, along with translates, landscaping with green belt and swimming pool.
ü Handling all legal matters. Working as a pre-opening team member.
ü Coordinating with suppliers & vendors having regular meets, fixing all payment issues.
ü Coordinating with all leading tour operators, holiday planners taking bookings and having regular meets, fixing all payment issues.
My Attainments:
ü Developed SOPS related to the Food & Beverage service & production department, house-keeping department through which lot many problems have been streamlined.
ü Achieved 90% of Customer Satisfaction Report.
ü Developed a system of checklist for the maintenance department, through which property maintenance cost was reduced.
ü Handled clients like IAS Officers & Ministers, CELEBRATIES FROM VARIOUS ARRIENA LIKE FILMDOM, FASHON, MEDIA, HIS HIGHNESS KING OF BIKANER, UDAIPUR, JODHPUR, JAISLEMER, ETC.
ü Added up 48 rooms to increase business and revenue.
ü Created concept for banqueting developing another area of revenue.
4. AUG 1996 TO DEC 1998 AS Dy.GENERAL MANAGER FOR HOTEL ABU PALACE, MADRAS.
My Accountabilities:
ü Commissioning kitchen equipments as per layout. Developing signage.
ü Designing & developing menu along with translites.
ü Recruiting & training the staff.
ü Recruitment and Performance Appraisal/ Management of the staff.
ü Menu pricing & costing as per standard recipe.
ü Maintaining food cost. Organising press conference and repeated interaction with media like newspaper reporters, towards promoting the food court by organizing food festivals and other sales promotion.
ü Making sales strategies & strategic planning towards the hiking up of sales.
ü Formulating budgets for F&B Service department. Making of audits for the maintenance department towards the consumption of electricity & how to minimise it to the maximum.
ü Coordinating with suppliers & vendors. Achieving 100% customer satisfaction.
My Attainments:
ü Developed SOPS related to the Food & Beverage service & production department, house-keeping department through which lot many problems have been streamlined.
ü Achieved 90% of Customer Satisfaction Report.
ü Done auditing for the electricity bills and checklist for the maintenance department introduced through which the electricity consumption got reduced.
ü Handled VVIP clients like SSP, DSP, Police Commissioners, Ministers, IAS Officers.
ü Developed bakery and a counter having supplies to various corporate sectors & MNC’S.
5. DEC 91 TO JULY 1996 AS FOOD & BEVERAGE MANAGER FOR JEWEL OF THE EAST.ASHOK HOTEL ITDC.NEW DELHI.
My Accountabilities:
ü Making yearly budgets, month end report of profit and loss account.
ü Maintaining food & beverage cost. Recruiting & training the staff.
ü Organizing food festivals, weekly sales meeting with all F&B Service staff and try towards achieving the budget & further sales improvement.
ü Achieving 100% customer satisfaction.
ü Coordinating with the outlet managers towards the smooth functioning of the organization.
ü Leading the food & beverage department, in order to provide the highest level of hospitality in all the F
& B outlets. Achieve total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trend setting and innovative products and services.
ü Planning, Forecast and Budgeting the revenues and cost for the Food & Beverage department.
ü Planning, Forecast and Budgeting the revenues and cost for the Food & Beverage department.
ü Developed and implemented strategies to achieve a larger market share and attract new segments, for the various outlets.
ü Creating a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
ü Developed systems and procedures that achieve higher cost efficiency and guest satisfaction.
ü Recruitment and Performance Appraisal/ Management of the staff in the department.
ü Developed & implemented the annual plan using the Business Excellence Model framework, linking the department’s objectives to the unit’s overall strategy.
OPERATIONAL:
ü Working with the Executive chef in the area of cuisine, menu planning & design.
ü Ensuring through regular monitoring of Guest feedback, prompt, efficient and accurate service to all guests.
ü Retaining guests and enhancing guest loyalty through introduction of various schemes, food festivals or other retention programmers.
ü Reviewing the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same.
ü Ensuring that all the operational standards set for all the equipments & processes are followed.
ü Working in association with cost controllers in various areas of F & B costs.
ü Prepare the promotion and marketing/PR plans for various outlets.
ü Developed departmental trainers in association with the training department & oversee all the training activities within the department.
ü Maintaining regular contacts with corporate and individual customers, and build strong relationships with them.
ü Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
ü Ensuring that the department procures the best quality raw material and cost effective equipment.
ü Identify key communities, plan various initiatives and co-ordinate the support activities.
ü Progression through various F & B positions in various outlets and a minimum of 3 years experience in managing an F & B outlet
ü Handling banquet operations and managing outdoor catering operation.
ü Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops etc.
ü Pre-opening of restaurants.
ü Exposure to international F & B operations.
Knowledge/Skills:
ü Thorough knowledge of different cuisines, service styles, standards and restaurant concepts.
ü Basics of Accounting and Financial Management.
ü Working knowledge of MS Office.
ü Costing and pricing techniques.
ü Menu Planning & Designing.
ü Recruitment and Performance Appraisal/ Management of the staff in the department.
My Attainments:
ü Developed SOPS related to the Food & Beverage service & production department through which lot many problems have been streamlined.
ü Achieved 90% of Customer Satisfaction Report.
ü Introduced the system of Annual Budgeting for the Food & Beverage department.
ü Handled VVIP clients like SSP, DSP, Police Commissioners, Ministers, Diplomat’s and IAS Officers including VVIP ODC’S AT VARIOUS STATE HOUSES AND PRIME MINISTERS RESIDENTS.
6. SEP 1990 TO SEP 1991 AS ASSISTANT MANAGER OPERATIONS AT AL HOMAZI FOOD STUFF COMPANY, KUWAIT.FRAINCHISE FOR PIZZA HUT.