CV, Food Beverage Manager Seeking Work Globally

I am currently available for work
Serial No: 42743
(08/09/1979, male)
Skills keywords: banqueting, bar management, budgeting/financial planning, food & beverage, menu planing, restaurant management
Short Bio:

Over 15 years of experience in India & Singapore with an extensive Banquet, Restaurant and Bar Operations knowledge.

Current location: India - View on map
Nationality: Indian
Preferred Sector of Employment:  Hotel and Catering
Spoken languages: english, Hindi, KANNADA, Tamil
Location I am interested in working: Anywhere


Over 15 years of experience in India & Singapore with an extensive Banquet, Restaurant and Bar Operations knowledge.


Core Competencies

Budgeting / Profit & Loss Management 

Innovative Menu Planning 

Cost Reduction / Waste Management 

Vendor Management & Negotiation 

Motivational Team Leadership 

License Management for Events 

Inventory & Supply Control 

Promotions & Up-selling 

Outstanding Guest Experience 

Safety & Hygiene Compliance


Recent Professional Work Experience

Food and Beverage Manager
Sep 2015 – Till Present
by Hilton Goa, India

Outlets Managed:

Flame – Restaurant with 104 Covers

Caffeine – Lounge Bar with 34 Covers

Coba – Specialty Restaurant with 48 Covers, Pool Bar with 35 Covers

Grand Ball Room – Banquet Hall measuring 2112 Sq Ft,

Ximera – Banquet Hall measuring 850 Sq Ft, Party Lawn measuring 6400 Sq Ft and 24 Hours In Room Dining.

Key Accomplishmen:

Turned the Specialty Restaurant Coba into a revenue generation outlet at the end of Dec 2015. 

Initiated aggressive guest service training program and constant interaction with the guest that resulted in the increase of Hilton SALT scores during the tenure. 

Achieved the SALT Score Trophy for the department consecutively for the month of Nov & Dec 2015. 

Successfully completed the departmental Hilton Safety & Hygiene audit for the year 2015.  Reduced the Staff payroll and revenue per cover ratio below 1.74% during the tenure. 

Successfully hosted the NYE – Winter Wonder Land for 235 Pax with the profitability of 57% 

Successfully Opened Pool Bar during the tenure with Goan flavored cocktails. 

Reorganized the Buffet Breakfast according to the standards of DoubleTree Breakfast. 

Maintained the Beverage cost below 17% during the tenure. 

Planned and Organized for the upcoming Quality Audit. 

Derived Budget Vs Forecast report for the year 2016 with Financial Controller.


Food and Beverage Manager
August 2013– September 2015
The Serai Resorts Karnataka, India

Outlets Managed:

Odyssey – Restaurant with 98 Covers

Blue Sky Lounge – Lounge Bar with 54 Covers

Robusta – Banquet Hall measuring 2450 Sq Ft

Arabica – Banquet Hall measuring 950 Sq Ft, Upper Deck Lawn measuring 3800 Sq Ft, Party Lawn measuring 7800 Sq Ft and 24 Hours In Room Dining.

Key Accomplishments:

Planned the F&B Budget for the year 2014 & 2015 

Achieved 11% more than the budgeted F&B revenue for the year 2014. 

Refurbished the Blue Sky Lounge and introduced a new Beverage menu. 

Standardized the furniture’s, linens and the CCGH for the Banquets. 

Introduced new cyclic Buffet menu/All Day dining menu/IRD menu which decreased the food cost from 32% to below 26% consecutively for 2 years. 

Introduced Romantic Dinners, Customized In-Room Couple Dinners to maximize the revenue. 

Promoted Beverages during monsoon which increased the entire Beverage revenue by 14% 

Hosted – Success meet Dinner for the prestigious Coffee Day India Rally (APRC) consecutively for 2 years with 375 Pax at the maximum.  Hosted special Valentines & Christmas Dinner in the year 2013,2014 & 2015 

Hosted NYE – Fireflies in 2013 & NYE – Crescendo in 2014 with the profitability of 64% and 58% respectively. 

Initiated guest complaint tracking system to minimize the guest dissatisfaction. 

Hosted various Banquet events up to 2300 Pax. 

Supported all the other 2 Resorts in F&B Operations in a timely manner. 

Managed the Resort during the absence of the General Manager.


Other Professional Work Experience

Assistant Food and Beverage Manager
March 2013 – July 2013
Le Meridien, Coimbatore, India

Banquet Manager
June 2011 – Jan 2013
Pan Pacific Singapore, India
Banquet Manager
June 2011 – Jan 2013
Pan Pacific Singapore, India
Assistant Banquet Manager
March 2007 – June 2011
Pan Pacific Singapore, India
Outlet in Charge
Nov 2005 – March 2007
Meritus – Mandarin Orchard Singapore, India


Sr Captain/Captain/Steward
Feb 2001 – Nov 2005
Radisson GRT Hotel Chennai, India
February 2001– November 2005

Education and Credentials

Full Time – Bachelor of Science in Hotel Management
(1998 – 2001)

SL College of Science, Madurai, Tamilnadu, India
Train the  Trainer – Coaching Skill Institute of Technical Education, Singapore
Member – Food and Beverage Managers Association, Singapore

Member – Institute of Hospitality – UK