Manu Nair

1. Developing and implementing long-term business strategies and goals in alignment with the organization's vision and mission.
2. Overseeing day-to-day operations to ensure efficiency, productivity, and compliance with company policies and regulations.
3. Creating and managing budgets, monitoring financial performance, and making strategic decisions to optimize revenue and profitability.
4. Recruiting, training, and managing a diverse team of employees.

5. Providing leadership, direction, and support to ensure a motivated and high-performing workforce.
6. Evaluating the performance of various departments and individuals, setting performance metrics, and implementing
performance improvement plans.
7. Ensuring a high level of customer satisfaction by maintaining quality products or services and resolving customer complaints and issues.
8. Identifying new business opportunities, markets, and potential partnerships to drive growth and expansion.
9. Identifying and mitigating potential risks that could impact the organization's operations, reputation, or financial performance.

10. Representing the company to stakeholders, including investors, board members, customers, and government officials.
11. Ensuring compliance with relevant laws, regulations, and industry standards, and addressing legal matters as needed.
12. Providing regular reports to higher management or the board of directors, analyzing performance data, and making data-driven decisions.
13. Encouraging a culture of innovation and continuous improvement within the organization to stay competitive and relevant.

14. Supporting the professional growth and development of employees through training, mentoring, and career advancement
opportunities.
15. Handling crisis situations, such as emergencies or major disruptions, with a calm and effective approach.
16. Ensuring that the organization follows ethical and responsible business practices and adheres to corporate governance principles.

1. Second in command for hotel. Oversee day-to-day production activities in accordance with business objectives.
2. Define, implement and revise operational policies and guidelines.
3. Implemented business strategies, increasing revenue and effectively driving initiatives.
4. Lead change and transformation across business areas to deliver benefits and align company resources.
5. Work collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.

6. Implement innovative programs to increase employee loyalty and reduce turnover.
7. Achieve team goals through formalized training plans, coaching and performance management.
8. Set team and individual KPIs and provided regular, actionable feedback.
9. Evaluate performance, adjusted strategies and maintained agile, sustainable operations.

10. Keep up to date with industry trends and identified areas of opportunity to drive improvements.
11. Monitor budget and utilized operational resources.
12. Document processes and draft SOPs to comply with regulations and company policies.
13. Devise new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving
growth.

14. Assess performance management structures and implemented enhancements to improve frameworks and strengthen results.
15. Direct management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.

• Overseeing all facets of the Food & Beverage and Culinary Division.
• Delivered high quality guest experience year on year in all F&B areas including Banquet operation and Food quality.
• Have been expert in annual budget preparation and expense management activities.
• Planned operations to effectively cover needs while controlling costs and maximizing service, hence achieving a F&B margin of 47% in 2019 against a top line of 32Cr.
• Provide two way communication and nurture ownership environment with emphasis in motivation and teamwork. Achieved score of 97% on Employee satisfaction in 2021.
• Developing and managing strategic plan for Food and Beverage division including budget administration, forecasting, inventory and cost control.
• Actively hire and develop team of highly effective individuals and Mentor them. This lead to promotion of 4 Managers in march 2022.
• Create Food and Beverage marketing and promotional opportunities for outlets to draw clientele from the local market.
• Worked with qualified chef to diversify menu with new offerings.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Analyze guest concerns and recommend corrective actions.
• Implement operational strategies to ensure quality and productivity.
• Inventory management and cost control activities while maintaining high quality.
• Ensure Associates follow standard operating procedures for operational Conduct team meetings to discuss ongoing issues and recommendations.
• Lead F&B team by attracting, recruiting, training and appraising talented personnel.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Successfully launched reopening of All day dining which saw growth of 30% over 2018
• Successfully launched opening of Goa Baking Company which is 8 cover Deli right now positioned as one of finest Deli in city
• Achieved budgeted target for fiscal year
• Had achieved Guest voice satisfaction score of 75.4% i.e
• 8.2% over benchmark
• 2 Restaurants had won Times Food guide award.

• Was instrumental in relaunching of Asian Restaurant which saw rise of 120% following year
• Achieved Guest satisfaction score of 72.5% i.e 6.4% above benchmark
• Achieved budgeted revenue for Food and Beverage by additional 1.6%
• 2 Restaurants won Times Food Guide award.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.

• Handling banquet operations of worth INR 35 Cr
• And total banquet space of 20,000 Sq. ft.
• Was In charge of biggest Culinary workshop held for all Marriott India Chef's in hotel.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.
• Delegated tasks to staff members to maximize production under tight deadlines.

• Handling 220 covers All Day dining which garnered average revenue of 1.5 Cr
• Per month
• Was In chare for driving Guest satisfaction in hotel and was responsible for Guest voice
• Restaurant won Times Food Guide award for best casual dining Restaurant for two consecutive years.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.

• In capacity of Assistant Manager was placed in Goa Baking company for 12 months
• Solely responsible for managing entire operations of deli which used to garner revenue of INR 45 lakh average per month
• Posted in Lotus Café (All day dining) and was second in charge of Restaurant.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Supervised all areas of restaurant to keep it clean and well-maintained.

• As Executive was placed in Saffron – Specialty Indian Restaurant
• Drive revenue of INR 30 lakhs per month
• Was instrumental in some of most popular promotions and festivals also managed sit-down dinner of Paris Hilton.

• Got selected in Hotel's Management training program and was placed in In Room dining
• Only 5 were selected from group of 50 applicants from entire hotel.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.

• Was working in Lotus café 220 covers All day dining restaurant which used to do revenue of 1.5 Cr. per month.