POOLA GNANENDRA REDDY

A property of 171 room's hotel with 05 F & B outlets includes Bar, In Room Dining Service, an all-day Dining, Deli shop, Splash Pool Bar, Specialty restaurant & banqueting & outdoor catering

• Responsible for overall outlet functions, conduct team briefings and overlook smooth operation of the 'Welcomcafe Crossandra' - All Day Dining Restaurant (120 cover), Sky Terrace -Speciality Restaurant (120 cover) , Swizzle Bar (85 cover) , in- Room Dinning, Splash Pool side bar (16 covers), Dough & Co - Deli Shop (15 cover) and Banquets & ODC
• Developed, implemented and managed business plans to promote profitable food and beverage sales
• Led and directed team members on effective methods, operations and procedures
• Resolved challenging customer complaints to full satisfaction & promoting brand loyalty and maximizing repeat business
• Organized special events in restaurant, including receptions, promotions and corporate luncheon
• Responsible for preparing budget of revenue, expense & Forecast
• Working closely with Revinate -ITC feedback, social media feedbacks to understand the requirement of the guest
• Actively participated in on going customer service programs to build sales and rapport in community
• F&B sales calls to localities to understand the requirement
• Maintained safe working and guest environment to reduce risk of injury and accidents
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Quickly identified problem situations and skillfully resolved
• Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits
• Skillfully interacted with external vendors to obtain best quality in pricing and product
• Cost control
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Strategically developed effective marketing plans to increase sales and profits while managing costs
• Active Involvement on Social Media to Improve Brand Image
• Conducting practical training for staff
• Applied knowledge of previous supply needs and forecasted & Business levels to Estimate required supplies.

• A property of 100 room's hotel with 05 F & B outlets includes Bar, In Room Dining Service, an all-day Dining, Deli shop, Splash Pool Bar, banqueting & outdoor catering
• Responsible for overall outlet functions, conduct team briefings and overlook smooth operation of the 'The Mélange' - All Day Dining Restaurant (62 cover), in- Room Dinning, Splash Pool side bar (16 covers), Hybrid (48 Covers) and Banquets & ODC with team of Arm, 4 Team leaders & 12 Associate
• Organized special events in restaurant, including receptions, promotions and corporate luncheon
• Responsible for preparing budget of revenue, expense & Forecast
• Working closely with VOG, social media feedback to understand the requirement of the guest
• Actively participated in on going customer service programs to build sales and rapport in community
• Maintained safe working and guest environment to reduce risk of injury and accidents
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Quickly identified problem situations and skillfully resolved
• Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits
• Skillfully interacted with external vendors to obtain best quality in pricing and product
• Cost control
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
• Strategically developed effective marketing plans to increase sales and profits while managing costs
• Active Involvement on Social Media to Improve Brand Image
• Conducting practical training for staff
• Applied knowledge of previous supply needs and forecasted & Business levels to Estimate required supplies.

• A property of 136 room's hotel with 05 F & B outlets includes Bar, In Room Dining Service, an all-day Dining, banqueting & outdoor catering
• Responsible for overall outlet functions, conduct team briefings and overlook smooth operation of the Café 1st Story - All Day Dining Restaurant (56 cover), In- Room Dinning, Bar (24 covers), Japanese Lounge & Alfresco (16 Covers+16 Covers) and Banquets & ODC with team of 1 Arm, 1 Executives, 10 Associates.

• A property of 100 room's hotel with 05 F & B outlets includes Bar, In Room Dining Service, an all-day Dining, Deli shop, Splash Pool Bar, banqueting & outdoor catering
• Responsible for overall outlet functions, conduct team briefings and overlook smooth operation of the 'The Mélange' - All Day Dining Restaurant (62 cover), in- Room Dinning, Splash Pool side bar (16 covers), Hybrid (48 Covers) and Banquets & ODC with team 4 Team leaders & 8 Associate
• Responsible for planning, supervision and managing the entire food & beverage operation
• Responsible for Maintaining inventory levels, resource planning & procurement
• Planning & implementing effective control measures to reduce the running cost of the department
• Proven record of increasing revenue and stream line the workflow
• Responsible for Month end reports such as MIS and training report
• Working closely with VOG, Trip advisor feedback to understand the requirement of the guest
• Over all in charge for Inventory and breakage control in all outlets
• Co-ordinate with supporting teams for upkeep of Outlets and operating equipment in perfect.