AKHILESH KUMAR

Maximizing resources and improving bottom line through expert leadership in quality service, staff development, cost control, and visionary P&L management. Senior operations and general management executive leveraging more than 22 years of top-level Profit & Loss responsibility for multi-service hotels; Repeatedly hired and commended by the owners for improving bottom-line margins, while increasing quality and service in the organizations ranging from 150 to 250 employees, and INR 12 Cr-18 Cr budgets. Building strong teams and efficient systems to positively impact start-up businesses, growth, and downsizing objectives Providing effective solutions that produce immediate impact and contribute to long-term success.

Customer-oriented General Manager with more than 22 years of experience focused on increasing revenues and expanding margin. Adaptive and deadline-oriented consistently executes and completes multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen, offering vision and motivational acumen.

Dedicated hospitality professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

• OPERATIONS
• Food and Beverages Operations:
• Driving the attainment of profit margins for each F&B outlet in each financial period
• Ensuring profitability of operations and supervising all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards
• Monitoring banquet reservations and coordination with guests for resolving their concerns/ needs
• Managing outdoor catering schedules with constant tie-ups with major corporate and implementing sales promotional strategies to increase the sales volume and achieving maximum customer satisfaction
• Coordinating with operating staff for upkeep of F&B equipment in perfect working order
• Supervising the purchase of materials and equipments/ bulk foods as per requirements
• Holding regular meetings with section heads to ensure all the areas are working effectively, efficiently and are well coordinated
• Supply Chain Management:
• Interfacing with various departments for all beverages requisitions, re-stocking & maintaining inventory according to set standards
• Coordinating cold chain management and warehouse management activities
• Liaising with vendors for procuring necessary equipment for banquet facility & food items for F&B department
• Planning and effectuating inventory plans for stocking raw materials and spares, based on business requirements and utilisation forecasts
• Business Development:
• Conceptualizing and implementing sales and marketing plans in tune with the macro business plans, thereby achieving profitability
• Projecting and improving company image through effective corporate public relations and promotion activities
• Sustaining profitable operations with focus on advertising budget and marketing
• Client Servicing:
• Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality
• Achieving maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly
• Delivering high-value restaurant & bar services to upscale clients for exalting their satisfaction levels
• Coordinating HRM activities including Staffing, Recruitment, Performance Review and Appraisal
• Monitoring operational functions like pre-shifts staff briefings, creating the duty roster & shift management
• Imparting appropriate training on Service Excellence and Teamwork to restaurant and support service staff
• Led the establishment of Ohri's in Outdoor Catering Market of the twin cities of Hyderabad and Secunderabad
• The consequent improvement in overall business of Ohri's as a result thereof is almost by 10%
• Distinction of setting the training department at Ohri's; known as “Ohri's Training Cell” and became the first Training Manager (2006) and later on Corporate Training Manager for the entire group (2008)
• Conducted several training classes and seminars on Food & Beverage, Soft Skills such as Behavioural Aspects, Communications, Sales Skills, Time Management, Stress Management, Leadership Skills, and Supervisory Development Programme
• Significantly contributed in launching the Ohri's 100 Degree (2007) and Ohri's at JALAVIHAR (2009) and establishing it as a leader for Fine Dining Establishments.

• Pivotal role in driving business functions to increase 40% sale of Banquets at Hotel Baseraa. Merit of receiving Letter of Appreciation from the Executive Director of Hotel Baseraa, Secunderabad for “Outstanding Work Performance” in 2001 & 2007. Played a major role in launching Theme Parties at regular intervals in “One Flight Down – The Pub”, which gradually became synonymous with theme parties. It came to be recognised as “the happening place” in the twin Cities of Hyderabad & Secunderabad. Successfully handled the training assignments related to ISO Certification of the hotel in 1999. Felicitated with the “Best Management Trainee” Award for the year 1998 – 99; and also for the quarter months-April, May & June 1998. External Examiner for the Ministry of Tourism's National Hospitality Skills Testing and Certification Scheme, which is applicable to in service cooks and waiters employed in Food & Beverage Establishments throughout India (2009). Performed a key role in the IHMCT & AN, Hyderabad to work as “External Examiner” for annual examinations, conducted by National Council of Hotel Management, Catering Technology & Applied Nutrition, Pusa, New Delhi (2001-2007).