Chola Vendan M

• This position will manage the F&B Managers and Executive Chefs, and will monitor all Assistant F&B Managers and front of house service staffs
• Execute the delivery of all Food & Beverage promotions and new menus; creating a destination of choice for both hotel and external guests
• Forecasts and manages procurement and purchasing, labor and departmental expenses to budget
• Assist in the day to day operations of the Food & Beverage Division, ensuring all service standards are followed
• Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits
• Achieve budgeted revenues and personal sales goals and maximize profitability
• Developed and executed cost controls and marketing techniques to increase overall revenues to AED12 million annually.,

(Restaurants & Catering Operations)

• Controls day-to-day operations of multi units (13) and Central Kitchen by scheduling, ordering, and developing restaurant managers and team members
• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members, conducts performance appraisals, takes disciplinary action, motivates and trains
• Ensures that Occupational Safety and Health Act, local health and safety codes, as well as company safety and security policies are being adhered to
• Ensures complete and timely execution of corporate & local marketing programs.,
• Tracked KPIs to drive profitability and target delivery.
• Scheduled regular team meetings to discuss business updates, issues and recommendations.
• Generated business, cost and employee reports to management.

• Manage 120-room 4 Star property with AED 18 million in annual revenue.
• Oversee all hotel activities, including hiring and firing, supervising employees and training staff of more than 90 employees.
• Develop and oversee hotel-wide renovation projects through to completion while staying within budget and time frame.
• Oversee all aspects of day to day operations of hotel including sales and marketing, guest relations as well as employee relations
• Set annual operational budget, room revenue budget as well as sales and marketing budgets
• Conducted weekly staff meetings with all departments to ensure proper communication to staff
• Works closely with Sales and Marketing team to develop revenue generating strategies for property.
• Reviewed P&L statements, budgets and forecasts, revenues and expenses.
• Oversaw individual department managers and ensure adherence to company policy and procedure.

Handling entire operations of 2 Hotels;
Raintree Hotel – Deira City Centre (4 Stars)
Raintree Rolla Hotel – Bur Dubai (4 Stars)

• Handling team of 220 colleagues in 2 properties
• Responsible for all aspects of operations at both Hotels in Dubai including day-to-day staffing management and guest's satisfaction
• Ensured full compliance to Hotel's operating controls, Standard Operating Procedures (SOPs), policies, and verifies service standards through appropriate administration of daily training and briefings
• Achieve budgeted revenues & expenses and maximize profitability related to food & beverage department
• Contribute to profitability and guest satisfaction perception of other hotel departments
• Accountable for overall Room Division, F&B and culinary results, profitability, food cost, and quality
• Delivered exceptional guest experience, ensuring front and back of house standards exceeded expectations through rigorous training.
• Maintained motivated hotel team through ongoing development schemes and staff care and wellbeing program.
• Improved team performance by conducting reviews and KPI data analysis.
• Led team of 200+ to deliver top-quality service and achieve company targets.
• Inspected rooms and reception areas to achieve pristine presentation and cleanliness.
• Adhered to company policies and brand standards to support outstanding guest experiences.

• Managed 7 Outlets, banquet, event services, lobby lounge, In Room Dining and Outdoor Caterings
• Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
• Created detailed reports on weekly, monthly and annual expenses and revenues
• Identified customer needs to respond proactively to all concerns, boosting customer satisfaction scores by 7% year-over-year.
• Audited beverage inventory and cost control systems and processes through POS system.
• Trained, supervised and motivated 165 employees to enhance customer service and encourage repeat business.
• Performed various office duties, including coordinating employee schedules, payroll, new hire training and calling for equipment service repairs.
• Built stronger food and beverage menus aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.

• Responsible for all outlets daily operations and Catering Services to include schedule creation in order to provide the highest customer service and product available.
• Schedule and direct staff in daily work assignments to maximize productivity.
• Conduct daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Optimize profits by controlling food, beverage, and labor costs on a daily basis.
• Continually monitor restaurant and take appropriate action to ensure food quality and service standards are consistently met.
• Efficiently resolve problems or concerns to the satisfaction of all involved parties.
• Tracked KPIs to drive profitability and target delivery.