J.Alex John
Chennai
Summary
Dynamic Food & Beverage Manager with a proven track record at Livblends Hospitality Pvt Ltd, enhancing customer satisfaction and streamlining operations. Expert in allergy management and interpersonal communication, successfully increased customer retention by 30%. Skilled in leveraging technology like Windows OS and MS-Office for operational efficiency and team building.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Food & Beverage Manager- AGM Operation & HSE
Livblends Hospitality Pvt ltd
Kannur
01.2021 - Current
- Company Overview: Client: Aster MIMS & MVR Cancer Centre & Research
- Website: [not provided]
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service.
- Design exceptional menus, purchase goods and continuously make necessary improvements
- On a regular basis, important changes are being made in the concerned departments to satisfy the needs of the patients and the different healthcare centers
- Provides a high quality catering service in line with the Patient Catering and Retail Services Contract and will ensure that catering services are safe and compliant with all standards and legislation including food safety and hygiene
- The administration of the Food Safety Management System
- Ensuring that the staff are appropriately trained
- Maintaining staff rotas to provide a safe food service
- Completing food safety audits
- Overseeing the day to day food production operation to ensure that safe food is being produced
- Ensuring that all food produced, distributed and delivered will be in compliance to this policy
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI’s, schedules, policies and procedures
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
- Report on management regarding sales results and productivity
- Provide inspired leadership for the organization
- Make important policy, planning, and strategy decisions
- Develop, implement, and review operational policies and procedures
- Help promote a company culture that encourages top performance and high morale
- Oversee budgeting, reporting, planning, and auditing
- Work with senior stakeholders
- Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations
- Work with the board of directors to determine values and mission, and plan for short and long-term goals
- Identify and address problems and opportunities for the company
- Provides service to both inpatient and outpatient facilities and guides them regarding their diet
- Support worker communication with the management team
- Client: Aster MIMS & MVR Cancer Centre & Research
- Website: [not provided]
Project Manager -Operation
Proodle Hospitality Services {P} Limited
10.2019 - 12.2020
- Company Overview: Client: MRF –Arakonam –Chennai & Hyundai Mobis –Sriperumbudur- Tamilnadu
- Website: [not provided]
- Manage daily operations, sales, payroll, budgets, inventory and food costs
- Planning menus in consultation with chefs
- Ordering supplies
- Hiring, training, supervising and motivating permanent and temporary staff
- Organising staff rotas
- Ensuring that health and safety regulations are strictly observed, recorded and archived
- Monitoring the quality of the product and service provided
- Keeping to budgets and maintaining financial and administrative records
- Source all ingredients for planned menu in advance of each event
- Clean up venue after event to ensure no food, plates, beverages or other waste remain behind
- Coordinate and manage catering operations to assure quality services
- Review and finalize sales contracts, catering event orders and pricing agreements with clients
- Inspect final arrangements with the customer to ensure satisfaction
- Developed and Maintain Client relationships with departments
- Processed accounts payables and receivables, reporting of operating statements, reports and operational budgets
- Identifying market and targeting different groups for best results
- Acquired and maintained accounts in many different ethnic groups
- Acquired and maintained good relationship with event planners, vendors, caterers, business organizations
- Developed many special menus and revised existing event packages to meet clients' needs which resulted to higher sale as well as creating a win-win situation
- Mentored the Catering Coordinator and supervised training and development
- Maintained monthly Production Report
- Balanced monthly P&L statements and ledgers to be submitted to client and company
- Hire and train staffs on catering processes and policies
- Submit invoices for customers in accordance with company policies
- Weekly and monthly budget and forecasting
- Responsible for managing all aspects of catered events including menu development, contracts, and vendor relations
- Adhere to sanitation and safety standards
- Client: MRF –Arakonam –Chennai & Hyundai Mobis –Sriperumbudur- Tamilnadu
- Website: [not provided]
Operation Manager& HSE
Livblends & SFG Hospitality Pvt Ltd
04.2019 - 10.2019
- Company Overview: Client: Aster MIMS
- Website: [not provided]
- Supports the Top Management in the HSE Policy and Organization roles and responsibilities definition, for what concerns safety aspects
- Supports the Top Management in the HSE Management System standard issue
- Ensures, in accordance with the corporate guidelines, the implementation, updating, review and auditing of the Company HSE Systems
- Monitors the effective implementation of appropriate Safety and Environment System procedures
- Assists the Commercial and Operations Department in their dealings with Clients in all issues concerned with Health and Safety at work
- Conducts safety audits both internal and external
- Takes part in accident / incident investigation
- Carries out analysis of accident / incident statistics, identifying trends and suggesting improvement plans
- Provides technical support to Senior Management on any safety related subjects
- Carries out any in-house safety training
- Liaises between Clients on safety related issues
- Safeties related engineering input into new projects and modification programs
- Performs Risk Assessment and preparation of health and safety documentation for new tenders
- Provides Safety support and advice, including supervision on preparation of plans and procedures for initial contract start up activities
- Coordinating daily cafeteria management operations
- Supervise catering and ability to lead and motivate staff
- Plan menus in consultation with production department
- Recruit and train permanent and casual staff
- Organise, lead and motivate the catering team
- Plan staff shifts and rotas
- Maintain high standards of quality control, hygiene, and health and safety
- Client: Aster MIMS
- Website: [not provided]
Manager -Operation
Delite Catering Service
04.2018 - 03.2019
- Company Overview: Client: The Malayalee Club -Chennai
- Website: [not provided]
- Coordinating daily restaurant management operations
- Delivering superior food and beverage service and maximizing customer satisfaction
- Responding efficiently and accurately to restaurant customer complaints
- Ensure compliance with sanitation and safety regulations
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
- Analyse and plan restaurant sales levels and profitability
- Prepare reports at the end of the shift/week, including staff control, food control and sales
- Create and execute plans for department sales, profit and staff development
- Set budgets, plan and coordinate menus
- Meet and greet customers, organise table reservations and offer advice about menu and Liquor choices
- Maintain high standards of quality control, hygiene, and health and safety
- Check stock levels, order supplies and prepare cash drawers and petty cash
- Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
- Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
- Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction
- Coordinates with other staff and departments to arrange for the delivery of requested services
- Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
- Ensures all functions are set and staff is prepared and organized before required time
- Inspects table place settings and condiments for correct placement and ensures that each element is clean, undamaged and attractive
- Ensures proper setting of buffet tables and other food service tables
- Monitors banquet team members to ensure all operating procedures are followed
- Supervises clearing and post function clean-up and garbage removal
- Maintains clean and orderly back areas, pre-function areas and storage areas
- Assures that all glassware, silverware, linen, etc
- Are returned to their proper locations after each event
- Supervises the handling, storage, and security of all catering service equipment
- Conducts regular staff meetings to build rapport and ensure banquet staff is well informed
- Evaluates performance of banquet staff provides feedback and council as needed
- Reviews scheduling and labour needs to meet the guests’ needs as well as maximize efficiency
- Maintain records of goods ordered and received
- Locate vendors of materials, equipment or supplies, and interview them in order to determine product availability and terms of sales
- Prepare and process requisitions and purchase orders for supplies and equipment
- Client: The Malayalee Club -Chennai
- Website: [not provided]
Manager -Operation
CRCL LLP
04.2008 - 02.2018
- Company Overview: Client: L&T Shipbuilding- Kattupalli-Chennai
- Website: [not provided]
- Manage daily operations, sales, payroll, budgets, inventory and food costs
- Plan menus with us or our customers to ensure all meals meet the customer’s expectations
- Plan staff shifts and rotas
- Ensure health and safety regulations are strictly observed
- Monitor the quality of the product and service provided
- Maintain stock levels and order new supplies as required
- Interact with customers if involved with front of house work
- Source all ingredients for planned menu in advance of each event
- Transport meals and associated items to event venue
- Serve meals and beverages to event attendees
- Clean up venue after event to ensure no food, plates, beverages or other waste remain behind
- Consult with customers about any meal or head count changes prior to event
- Inspect final arrangements with the customer to ensure satisfaction
- Developed and Maintain Client relationships with departments
- Processed accounts payables and receivables, reporting of operating statements, reports and operational budgets
- Identifying market and targeting different groups for best results
- Acquired and maintained accounts in many different ethnic groups
- Acquired and maintained good relationship with event planners, vendors, caterers, business organizations
- Developed many special menus and revised existing event packages to meet clients' needs which resulted to higher sale as well as creating a win-win situation
- Mentored the Catering Coordinator and supervised training and development
- Maintained monthly Production Report
- Balanced monthly P&L statements and ledgers to be submitted to client and company
- Submit invoices for customers in accordance with company policies
- Weekly and monthly budget and forecasting
- Responsible for managing all aspects of catered events including menu development, contracts, and vendor relations
- Client: L&T Shipbuilding- Kattupalli-Chennai
- Website: [not provided]
Unit Manager
CRCL LLP
04.2008 - 02.2018
- Company Overview: Client: Frontier Lifeline Hospital (Dr
- K.M
- Cherian Heart Foundation)-Chennai
- Website: [not provided]
- Manage the food and beverage provision for functions and events
- Supervise catering and ability to lead and motivate staff
- Plan menus in consultation with chefs
- Recruit and train permanent and casual staff
- Organise, lead and motivate the catering team
- Plan staff shifts and rotas
- Ensure health and safety regulations are strictly observed
- Budget and establish financial targets and forecasts
- Monitor the quality of the product and service provided
- Keep financial and administrative records
- Manage the payroll and monitor spending levels
- Maintain Inventory control and record keeping stock levels and order new supplies as required
- With the help of PRISM software we are planning the purchase indent on monthly basis
- Interact with customers if involved with front of house work
- Coordinating with Chief Dieticians and planning the menu for various category patients
- Liaise with suppliers and clients
- Negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered
- Ensure compliance with all fire, licensing and employment regulations
- Maximise sales and meet profit and financial expectations
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
- Prepared for and executed new menu implementations
- Maintained a safe working and guest environment to reduce the risk of injury and accidents
- Client: Frontier Lifeline Hospital (Dr
- K.M
- Cherian Heart Foundation)-Chennai
- Website: [not provided]
Senior Steward
Raintree Hotel.
Chennai
07.2006 - 08.2007
- Greets guests and presents them with the menu
- Informs guests about the special items for the day and menu changes if any
- Suggest food and beverages to the guest
- Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system
- Obtaining revenues, issuing receipts, accepting payments, returning the change
- Performing basic cleaning tasks as needed or directed by supervisor
- Filling in for absent staff as needed
- Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food
- Communicate to the guest and provide assistance with their queries
- Co-ordinate with the kitchen staff, bar staff to ensure smooth operation and guest satisfaction
- Server food and beverage to the guest as per the course of order
- Observes guests and ensure their satisfaction with the food and service
- Promptly respond to guest with any additional request
- Maintaining proper dining experience, delivering items, fulfilling customer needs, offering Desserts and drinks, removing courses, replenishing utensils, refilling glasses
- Prepare mixed drinks for service to your customers table
- Properly open and pour wine at the tableside
- Adhere to grooming and appearance standards consistently
- Understands and can communicate products and services available at the resort
- Assist steward with stocking and maintaining the restaurant par stock levels and side station
- Help other areas of the restaurant such as answering telephones and completing financial transactions
- Print closing report and hand over the cash to the captain
- Tally the Credit Card settlements for the day with the batch closing report from EDC machine
- Close the shift on the POS terminal
Catering Senior Supervisor
C.Ramachandran Industrial Catering Contractor
Chennai
05.2005 - 06.2006
- Company Overview: Client: L&T Business Unit (Manapakkam) & L&T Demag -Chennai
- Website: [not provided]
- Plan and coordinate all aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities
- The supervision of staff and allocation of duties
- Prepare menus and food within the guidelines issued
- Carry out staff training
- Carry out food cost control as required
- The checking and recording of all food received, quantities of ingredients used and the number of meals produced and served
- Ensure the cleanliness of the kitchen, its equipment and surround
- Ensure the security of the kitchen, associated stores and surround
- Ensure the Food Hygiene and Health and Safety Regulations are adhered to at all times
- Ensure that the Health and Safety at Work is observed within the kitchen and report any accidents in the kitchen or complaints regarding staff welfare
- Report faults in equipment and request necessary day to day maintenance of premises
- Ensure that all staff work the required hours and that the correct break periods are observed
- Be prepared to give practical help in any part of the kitchen should the need arise
- Use information on function sheets to coordinate food and beverage services for scheduled events
- Provide and communicate a layout/ diagram of catering events, including details of table service
- Maintain high sanitation and safety standards in all catering storage rooms and other catering areas
- Acquire and maintain knowledge of current food and catering trends
- Maintain proper stock level of all catering equipment
- Related duties as assigned
- Client: L&T Business Unit (Manapakkam) & L&T Demag -Chennai
- Website: [not provided]
Education
B.sc - catering & Administration Management
Tamilnadu Open University
01.2014
M.sc - Hotel Management
Annamalai University
01.2007
DHMCT -
Empee Inst. Of Hotel Management & Catering Technology
01.2005
HSC -
Don BoscoHr Sec School
01.2002
MATRICULATION -
St. Thomas Matriculation Hr Sec School
01.2000
Skills
- Windows XP
- Windows 7
- Windows 8
- Windows 2003
- HP
- DELL
- IBM
- LAN
- WAN
- VPN
- MS- Office 2003
- MS- Office 2007
- MS- Office 2010
- Allergy management
- Menu pricing
- Food and beverage operations
- Catering services
- Interpersonal communication
- Team building
- Quality assurance
- Payroll administration
- Event coordination
- Back of house management
- Business development
- Customer retention
Languages
- English
- Tamil
- Malayalam
Disclaimer
I hereby declare that the above information I have mentioned are true of my knowledge.
Industrialexposuretraining
2003, Welcome group CHOLA SHERATON, Chennai
Personal Information
- Passport Number: S6215854
- Father's Name: P.S.John (Late)
- Date of Birth: 09/29/84
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Certification
FOOD SAFETY SUPERVISOR
Roll No: BCACOVID100002280527
Batch Code: BCACOVID100/22311
Certificate Number: BCACOVID1002280527
Date of Issue: 05-05-2024
Timeline
Food & Beverage Manager- AGM Operation & HSE
Livblends Hospitality Pvt ltd
01.2021 - Current
Project Manager -Operation
Proodle Hospitality Services {P} Limited
10.2019 - 12.2020
Operation Manager& HSE
Livblends & SFG Hospitality Pvt Ltd
04.2019 - 10.2019
Manager -Operation
Delite Catering Service
04.2018 - 03.2019
Manager -Operation
CRCL LLP
04.2008 - 02.2018
Unit Manager
CRCL LLP
04.2008 - 02.2018
Senior Steward
Raintree Hotel.
07.2006 - 08.2007
Catering Senior Supervisor
C.Ramachandran Industrial Catering Contractor
05.2005 - 06.2006
B.sc - catering & Administration Management
Tamilnadu Open University
M.sc - Hotel Management
Annamalai University
DHMCT -
Empee Inst. Of Hotel Management & Catering Technology
HSC -
Don BoscoHr Sec School
MATRICULATION -
St. Thomas Matriculation Hr Sec School
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