Mahendra Prabu

• Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
• Negotiated with vendors and suppliers to reduce costs and achieve profitability.
• Integrated personnel to maximize efficiency and maintain low employee turnover rate.
• Audited food and beverage inventory and cost control systems and processes to keep tabs on usage and prevent shrink.
• Reporting to Mr. Gurbendar Ratta MD and Mr. Vinoth CEO Directly on operational implementations and upgradation directly for Pan India F&B Hub Operations As well as New Project Transition & Developments
• Establishing programs &polices in the areas of Purchase, Materialization, F&B Compensation Structures; budgeting the revenues and cost for the Food & Beverage department for Pan India Hubs.
• Planning & implementing strategies to achieve a larger market share and attract new segments for various outlets with 80% Occupancy.

Bangalore – Infantry Road , Hyderabad – Western Pearl, Banjara Hills, Western Aqua, Cyber Crown

Chennai – Alwarpet, Perungudi, Sollinganallur, Nungambakkam, Teynampet, Mumbi - Goregaon

• Developing systems and procedures that achieve higher cost efficiency and guest satisfaction
• Coordinating with Center Heads for menu planning, estimation of quantities of food, beverage and supplies to be ordered and evaluating the health & safety practices against standards and Vendor Management for around 12000 pax a day
• Supervising all aspects of kitchen management from menu-planning to monitoring food production and ensuring compliance with quality, safety & hygiene standards

Highlights:

• Established: F&B Pantry setups and Food Court Operations for the Below Hubs

Bangalore – Infantry Road , Hyderabad – Western Pearl, Banjara Hills, Western Aqua, Cyber Crown

Chennai – Alwarpet, Perungudi, Sollinganallur, Nungambakkam, Teynampet, Mumbi - Goregaon

• Implemented new drink policies, reducing over-pouring by 12%
• Appraised performance of 420 -member team to provide feedback, improving productivity 80%
• Identified customer needs to respond proactively to concerns, boosting customer satisfaction scores 60%
• Coordinated employee schedules, payroll and new hire training
• Reduced food, liquor and supply costs 15% by implementing standards and inventory control
• Developed waste-control policies to maintain profitable operations
• Integrated personnel to maximize efficiency and maintain low employee turnover rate
• Audited food and beverage inventory and cost control systems and processes to keep tabs on usage and prevent shrink
• Responded to customer complaints, addressing concerns, and distress with amicable interactions
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties
• Negotiated with vendors and suppliers to reduce costs and achieve profitability

• Demonstrated leadership skills in managing projects from concept to completion.
• Passionate about learning and committed to continual improvement.
• Organized and detail-oriented with strong work ethic.
• Learned and adapted quickly to new technology and software applications.

Key Result Areas:

• Formulating programs &polices in the areas of Purchase, Materialization, F&B Compensation Structures; budgeting the revenues and cost for the Food & Beverage department
• Planning & implementing strategies to achieve larger market share and attract new segments for various outlets
• Fostering a work environment that is high in employee morale and providing constant learning & development
• Developing systems and procedures that achieve higher cost efficiency and guest satisfaction
• Coordinating with Head Chef for menu planning, estimation of quantities of food, beverage and supplies to be ordered and evaluating the health & safety practices against standards
• Supervising all aspects of kitchen management from menu-planning to monitoring food production and ensuring compliance with quality, safety & hygiene standards

Highlights:

Established:

• Jeyachandran Textiles Food Court junctions; setups includes 90 covers sweet shop &add on counters, centralized kitchens to all F&B outlets
• New stores (food court outlet) in all aspects

Demonstrated leadership skills in managing projects from concept to completion.

• Acted as team leader in group projects, delegating tasks and providing feedback.
• Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
• Completed paperwork, recognizing discrepancies and promptly addressing for resolution.

Key Result Areas:

• Acted as F&B Service Team Leader in setting Sri Krishna Bhavan prestigious vegetarian restaurant sat around 22 branches in Chennai
• Established & implemented procedures, control systems to maintain hygiene and quality standards; led efforts for streamlining processes and generated cost savings in operations
• Interfaced with other departments for requisitions, re-stocked inventory as per set standards
• Analyzed business processes & financial plans; conducted benchmarking study and trend analysis
• Supervised all aspects of restaurant management including menu planning; imparted training to ensure compliance with quality & hygiene standards

Highlight:

• Led the setup of Sri Krishna Bhavan Food Junctions which include 130 covers sweet shop & restaurant, centralized kitchens with 650 staff22 restaurants and 5 banquet venues

• Introduced new methods, practices, and systems to reduce turnaround time.
• Helped team members maintain business professionalism by coaching each on methods for delivering exceptional service to every customer.
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Spearheaded daily staff meetings to identify improvement strategies, discuss policy updates, and facilitate open communication.

Highlights:

• Achieved an:
• Increase of 8% in revenue since 2012 through intelligent team scheduling and seamless customer service
• Overall reduction of 12% in operational cost
• Retained people through better management of staff; brought down attrition level from 8% to 3%
• Increased 5% footfalls since 2012

• Enhanced regional branch performance by implementing proven management processes to increase revenue.
• Traveled to over Various locations per week to manage each store and perform reviews of individual managers and employees.
• Set, enforced, and optimized internal policies to maintain responsiveness to demands.
• Developed processes to save on costs and prevent losses.

Highlight:

• Successfully implemented systems& maintained effective control for all cash transaction areas – F&B, Ticketing & Telesales and all revenue points for around 4500 pax a day

• Coordinated technical training and personal development classes for staff members.
• Managed new employee orientation training process for more than 120 employees each year.
• Evaluated success of training programs and recommended improvements to upper management to enhance effectiveness.
• Delivered new employee onboarding and training sessions via
• The property which is having 142 rooms, including the Suits and inside & outside Suits. Two multi cuisine restaurant of 120 covers, one specialty sea food restaurant, Big lounge bar with 280 Covers including the P.D.R'S. Four banquet halls capacity up to 1600 pax. 03 Open banquet lawns capacity up to 5000 pax Hear my Job responsibility to talking care all the Restaurant & Banquets operations including Budgeting and Sales.

• Interacted with team members, encouraging each to be outgoing and offer excellent service to customers.
• Identified patterns and trends that resulted in undesirable outcomes or compromised program compliance and developed corrective action plans.
• Met with event director to discuss event details, timelines and specific equipment that would be required.
• Kept guest areas clean, removing trash and dirty dishes.

Highlights:

• Contributed in serving Mr. Rosihayya (Former Chief Minister of Andhra Pradesh) in 2008
• Appreciated by Naval CSD for successfully organizing New Year &Naval Ball of 3000 Pax Cocktail Dinner
• Successfully managed corporate launch events of Innova, Zen Estello, AMW trucks, and BMW Luxury Cars