K. RAMESH BABU
Hospitality
Overview
1
1
Certificate
5
5
Languages
18
18
years of professional experience
41
41
years of post-secondary education
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Summary
Seasoned Operations Professional and talented leader with 16 years of cross cultural experience, exceptional planning and problem-solving abilities towards enhancing business plans and day-to-day activities. Results-driven and resilient in developing teams while improving processes and increasing productivity thru Lean methodologies. Bringing solid understanding of industry trends, excellent communication skills, talent for spotting areas in need of improvement and implementing changes with strategic and Statistical approach.
Timeline
Six Sigma Green Belt
12-2022
General Manager of Operations
TRULIV PROPERTIES & SERVICES PVT LTD
03.2022 - Current
General Manager
ISTHARA PARKS PVT LTD
09.2020 - 04.2021
Operations Manager
SODEXO FOOD SOLUTIONS INDIA PVT LTD
06.2015 - 07.2020
Restaurant General Manager
PIZZA HUT INDIA
05.2014 - 07.2015
General Manager
ANJAPPAR GROUP OF RESTAURANTS
04.2011 - 04.2014
Guest Relations Manager
03.2004 - 03.2009
Front office
06.2002 - 12.2003
Trainee Captain
06.2001 - 06.2002
MBA - International Business Management
ANNA UNIVERSITY
BHM (Bachelor of Hotel Management) - undefined
RVS COLLEGE OF ARTS AND SCIENCE
Skills
Operational Excellence
undefinedWork History
General Manager of Operations
TRULIV PROPERTIES & SERVICES PVT LTD
Chennai
03.2022 - Current
- Drove business growth while leading operations, strategic vision and long-range planning.
- Prepared annual budgets with controls to prevent overages.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Enhanced and redefined organizational structure to maintain competitive edge across territories.
- Collaborated cross-functionally to refine procedures, devise best practices and enforce quality metrics.
- Formulated processes to reduce downtime and financial loss.
- Spearheaded department training to enhance employee performance and boost employee productivity.
- Increased profit by streamlining operations.
- Introduced new methods, practices and systems to reduce turnaround time.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
General Manager
ISTHARA PARKS PVT LTD
09.2020 - 04.2021
- Results:
- Instrumental in Setting up the entire Chennai region (pre-opening five medical colleges) with close coordination of project team, Drafting SOP's, Vendor Management, Contracts, Hiring, Forecast and Team Management
- Managing the day-to-day operations and ensure service delivery is of a high quality with an emphasis on standards and Student's experience
- Prepare and review the allocation of operational budgets to meet the requirements of the contract on both revenue and capital costs
- Ensure that all financial targets and KPI's are achieved within a framework of absolute financial control with Risks and Opportunities actioned and reported on a monthly frequency
- Develop and manage a professional client retention and communication strategy, attending meetings with the Trust and Clients as required
- Business growth/retention and development
- People management, including development and close management of any Employee Relation issues
- Ensured efficient and economic use of labour without premium rate overtime or spikes in annual leave
- Managing debt within contractual requirements and ensuring labour management targets are met
Operations Manager
SODEXO FOOD SOLUTIONS INDIA PVT LTD
Chennai
06.2015 - 07.2020
- Responsible for managing all existing operational contracts, Budgeting, P&L, contract retention, contract growth and development within assigned territory and strengthen the portfolio, reputation and image of Sodexo
- Key Points:
- Employees reporting – 476
- Direct reporting Managers – 11
- Business volume – INR 42 Crores P/A
- Services Handled – Food Services, Facility Management, Technical services (Over-viewed)
- Portfolio –, Key Results:
- Ensuring the profitable delivery of operations, control of costs & overheads through achievement of business targets for GOP
- Worked in matrix management environment with oversight of division level managers, operations, sales, finance, human resources, safety and compliance.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Prepared annual budgets with controls to prevent overages.
- Responsible for the delivery and expansion of business and margin in all operations ensuring full compliance with contractual obligations and Sodexo policies and procedures
- Partnered with vendors and suppliers to effectively manage and budget.
- Support new business development through promotion and costing of products & services and response to tenders & proposals which deliver new business in Sodexo's Integrated Facilities Management activities
- Responsible for establishing and maintaining multi-level and business unit relationships with clients ensuring a full understanding of the hierarchy and strategic vision of the client
- Ensuring a comprehensive understanding of and meet all customer expectations under each of the relevant client agreements
- Prepare timely and accurate financial and qualitative reports; Report on the same to Regional Head on a monthly basis and as and when required
- Establishing process performance metrics; tracking, analyzing, and reporting performance in terms of quality, safety, cost, and customer satisfaction
- Led improvement initiatives to advance operational efficiencies and increase revenue.
- Collaborated cross-functionally to refine procedures, devise best practices and enforce quality metrics.
- Spearheaded department training to enhance employee performance and boost employee productivity.
- Understanding the contract terms and conditions, service levels as well as customer expectations at a detailed level and taking ownership for outcomes
- Providing operational leadership in problem solving and decision making to ensure that account issues and challenges are resolved proactively
- Conduct performance reviews and goal-setting with each employee under my direction
- Drive the Monthly MOM with client and action plan for closure
Restaurant General Manager
PIZZA HUT INDIA
CHENNAI
05.2014 - 07.2015
- Managing the restaurant within policies and guidelines of the company
- Ensuring 100 % customer satisfaction at all times
- Controlling day to day operations, Cost of sales, Cost of labor
- Maintaining inventory, cash control and security procedures
- Reviewing financial reports, Budgeting, Maintaining Facility and equipment's through PMP
- Responsible for Local store Marketing, Branding and promotions
- Key Results:
- Prepare budgets as required in an effort to meet budget projections
- Ensuring that all guests feel welcome by executing 5B's and are given attentive, friendly, and courteous service at all times
- Ensuring that all food products are consistently prepared and served according to the restaurant recipes, portioning, cooking and serving standards
- Achieved company objectives in sales, service, and quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies
- Ensuring that all equipment is kept clean and kept in working condition through personal inspection and by following the restaurant preventative maintenance program
- Ensuring product is always on hand on an as needed basis, through systematic ordering and forecasting techniques
- Scheduling labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
- Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.
General Manager
ANJAPPAR GROUP OF RESTAURANTS
04.2011 - 04.2014
- Managing day to day operations of the branch
- Plan, develop and implement strategy for financial management and development (including recruitment and selection policy/practices, discipline, grievance, counseling, pay and conditions, contracts, training and development, succession planning, moral and motivation, culture and attitude
- Key Results:
- Maintained operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements
- Played a key role in getting Halal certification
- Manage and control departmental expenditure within agreed budgets
- Maintain awareness and knowledge of latest methods and provide suitable interpretation to directors, managers and staff within the organization
- Ensure activities meet with and integrate with organizational requirement for quality management, health and safety, legal requirement, environmental policies and general duty of care
- Audit and authenticate all documents related to legal, salary statements and distribution
- Develop and maintain healthy relation with Govt
- And Non Govt
- Organizations for better and fast functioning of organization
- Planned for employee's performance appraisal; develop tools for appraisal, job evaluation and development
- Controlled purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists
- Palm beach hotel, bur dubai - Dubai-uae
Guest Relations Manager
03.2004 - 03.2009
- Demonstrated expertise directing hotel operations, property management, assisting front desk staff with both check in/out and all guest related issues, coordinating administrative policies and procedures, and providing superior customer service to all guests
- Key Results:
- Oversaw the day to day operations of the hotel property, including negotiating pricing on hotel rooms and meeting facilities
- Coordinated all hotel accounting procedures, daily receipts reconciliation, audit reports, and all other hotel bookkeeping functions
- Meet or exceeded sales goals for group bookings and corporate accounts
- Maintaining and set up client's information files
- Managed pricing and room's inventory, as well as investigate competitors pricing structure to maximize room revenue
- Developed relationships with new and existing vendors including negotiated vendor contracts
- Oversaw reservations and group reservations into PMS, and ensure all forms and reports are completed
- Managed online reservation system to improve customer service operations
- Prepared correspondence to customer's to ensure customer satisfaction in resolved issue by developing positive relationships with new and existing customers and vendors
- Royal orchid park plaza - bangalore
Front office
06.2002 - 12.2003
- Responsibilities include ensuring that each guest has a safe and enjoyable hotel stay
- Coordinating reservations, maintenance, decide on marketing initiatives for the hotel and oversee the hotel's profits and computer system
- Involved in direct, hire and train hotel employees
- Key Results:
- To carry out the day to day administration of the front office, including answering telephones, emails, distribution of post
- Accessing guest information in the system, retrieve their reservation information and securing their credit card for incidental expenses
- Providing assistance in handling customer complaints, involving management as necessary
- Settling guest account on completion of their stay
- Sterling resorts - ooty
Trainee Captain
06.2001 - 06.2002
- Job involves handling reservations for conference parties, private party, birthday parties
- Preparing sales report on daily and monthly basis
- Taking care of Banquet, Room service and restaurant
- Key Results:
- Monitoring & ensuring F & B service operations are running smoothly
- Performed Cost control, inventory, Training and maintaining SOP for quality
- Guest interaction, menu planning, Addressing guest requirement and reaching to them
- Organizing duty roster of service staff
Education
MBA - International Business Management
ANNA UNIVERSITY
BHM (Bachelor of Hotel Management) - undefined
RVS COLLEGE OF ARTS AND SCIENCE
Certification
Six Sigma Green Belt
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