Saravanakumar G
Gurgaon
Summary
Dynamic General Manager with a proven track record at GOLA SIZZLER Pvt Ltd., driving revenue growth by 24% through innovative marketing and exceptional customer service. Expert in team leadership and cost analysis, I excel in enhancing operational efficiency and fostering client relationships, consistently achieving high standards and exceeding sales goals.
Overview
27
27
years of professional experience
Work History
General Manager
GOLA SIZZLER Pvt Ltd.
Gurgaon
12.2023 - Current
- Grew revenue 24% by collaborating with mall management social media activity, marketing redesign menus.
- Successfully managed a team Of 62 team members with 3 outlets in Gurgaon, ensuring customer satisfaction and maintaining high standards of service and quality.
- Consistently achieved and exceeded sales goals, increasing bar revenue by 20% in the first year.
- Developed and implemented new bar menus and promotions, increasing customer engagement and loyalty programs.
- Maintained accurate records of stock and inventory, ensuring efficient operations and cost control.
- Created customer feedback system that informed menu redesigns. Result: 28% higher average food ratings in guest survey cards.
- Improved scores on Google, Zonate, Swiggy reviews by an average of 30%.
General Manager
Train Restaurant Pvt Ltd
Gurgaon
07.2020 - 08.2023
- Managed a 35+ person team in a Train restaurant, ensuring a continuous increase in customer satisfaction, reduced employee turnover rates, and a 22% increase in sales year-to-date.
- Coordinated all daily food & non-food operations, organizing daily activities and guaranteeing positive customer service experiences.
- Managed all ordering and inventory supply chains to cut variable expenses by 6.5% through tightening controls over overtime costs and stock waste.
- Promoted safe food handling procedures and provided intensive health and safety training to a staff of 35+ team members.
- Launched an employee training project to resolve customer service issues, reducing complaints by 65% in 2 months.
- Recruited and trained 25+ staff members through spot training sessions.
Operation Manager
Oriental Treat
Chennai
12.2018 - 01.2020
- Supervised all restaurant activities and ensured compliance to all company standards to increase all sales of labor costs.
- Prepared various reports accurately and within time frame and maintained optimal level of sanitary procedures for all food handling.
- Maintained clean and neat kitchen area and ensured optimal quality of all food preparation.
- Managed all shifts for restaurant operations and scheduled all processes and maintained cleanliness at all times.
- Assisted to resolve all complaints and maintain food quality at all times.
- Performed regular interviews with all employees.
- Developed various strategies to achieve all financial objectives and provide excellent services to all customers.
- Maintained profitability of facility at all times, evaluated performance of all associates within required timeframe and provided counseling to all associates.
- Forecasted all annual budget requirements and recommended ways to maximize all profits.
Asst. Operation Manager
Accuro Specialty Support Service
Dubai
04.2014 - 06.2018
- Maintained clean and orderly F&B operations for the Tawam Hospital and main restaurant, 'Accuro Caffe'.
- Ensured all food served were in compliance with UAE government regulations and health standards.
- Collaborated with the hospital's Chief Nutritionist and the Executive Chef on the menu.
- Recruited, selected and hired staff for the kitchen and the service area.
- Audited the different areas of the restaurant to ensure cleanliness, sanitation and orderliness were in compliance with the city government's health regulations.
- Attended to event booking and reservation requests from interested parties; scheduled and managed activity calendar and made sure all VIP party needs were in place before the event.
Food & Beverage Manager
Madras Club
Chennai
06.2010 - 04.2014
- Organized, scheduled and coordinated the food and beverage operations and its employees.
- Initiated requests for purchase of all subsistence requirements.
- Conducted initial employee orientation and training.
- Ensured all inventories, furniture, fixtures, and other assets are properly controlled and safeguarded.
- Monitored cost of supplies, wages, and inventories on a daily basis and maintained accounting of sales and reported them to senior management.
- Developed and implemented training seminars on sales and customer service.
F&B Manager
Shelter Inn Apartment Hotel
Bangalore
04.2006 - 05.2010
- Oversaw daily operations of banquets, restaurant, bar up to 1000 pax with annual revenues totaling 20 Cr.
- Implemented management techniques and inventory control.
- Developed vendor relationships, created staff schedules, and directed execution of banquet functions.
- Generated 29% in additional revenues by growing guest base through outstanding service.
- Formalized operational systems and procedures by developing and introducing employee handbook, detailed job descriptions, work-flow plans.
Asst. F&B Manager
Hotel Shelter
Chennai
10.2005 - 03.2006
- Provided primary leadership in directing 30 employees, including assistant banquet manager, banquet captain, waiters, bartenders.
- Oversaw all aspects of daily operation for approximately 6 banquets daily.
- Monitored and ensured efficiency of overall work performance.
- Established and maintained positive working relationships with guests for planning and payment collection.
- Performed wide-range of human resource functions involving interviewing, hiring and training of new banquet servers.
- Coordinated schedule workload of employees; prepared written performance reviews for server and bartenders.
- Identified and implemented viable solutions to work related issues involving staff members.
- Administrated payrolls and budget.
Co-Founder
Olive House
Pondichery
01.2003 - 10.2005
- Created Arabic food concept restaurant and ran day-to-day operations of restaurant with live shawarma dining area.
- Annual volume of rs 70. Lakh lowered food cost from 33% to 28%, and labor cost from 32% to 21%.
- Created monthly summer promotions increasing revenue of over 3.5 hundred thousand rupees.
- Implemented professional standards throughout entire restaurant.
- Planned and executed menus for multiple events including weddings, conferences, and exclusive beach private parties (with live cooking).
- Proven increase in guest participation and satisfaction.
- Created new food and beverage programs for guests and raised the kitchen standards to meet HACCP requirements.
- Oversaw renovation and expansion of kitchen and addition of new 75 seat dining area.
Head Waiter
Abu Dhabi National Hotel
Abu Dhabi
08.2000 - 08.2002
- Managed all wait staff and assisted the Food and Beverage Director in the daily operations of a full-service, luxury restaurant, and country club.
- Worked directly with the F&B Director on all aspects of the restaurant including decor, pricing, advertising and marketing, menu conceptualization, and staffing.
- Responsible for obtaining and booking corporate and private functions ensuring a repeat clientele and a second revenue stream otherwise not budgeted for.
- Worked closely with the Executive Chef on unique, interesting menu items and the development of new exciting flavor profiles for the guests to explore.
- Served as Head waiter for prominent, authentic Arabic Kitchen voted best tasting and most authentic Arabic restaurant at Gulf Aldair Hotel & Resorts.
Food & Beverage Attendant
Hilton
Chennai
01.2000 - 08.2000
- Performed waiting staff duties at all day dining Cilantro.
Govt Apprentice Steward
Taj Connemara
Chennai
12.1997 - 06.1999
- Successfully completed Govt Apprenticeship with Taj Group of Hotel.
Education
Budgeting & Cost Control - Financial Control in Hospitality Business
LPC
DUBAI12-2018
Person In charge Level-3 Catering -
HABCUK
Dubai01.2016
QCF-Supervising Food Safety in Catering -
HABCUK
Dubai01.2016
Essential Food Safety -
ADFCA
Abu Dhabi01.2015
Master program in Business Administration - Master In Hospitality Management
IIBM
Delhi03-2014
Vendor Management -
MSME Government Of India
Chennai01.2013
ISO:22000:2005 FSMS Lead Auditor -
BIS
Chennai01.2012
Professional Pastry Certificate - The Art Of Sugar Work
The French Culinary School In Asia HTC-Malaysia
Kuala Lumpur01.2012
HACCP Level 3 Supervisory/Managerial for Food Manufacturing -
High Field Awarding Body for Compliance HABCUK
Kochi01.2011
Diploma In Hotel Management & Catering Technology -
TATI-Bound Of IHM
Chennai11.1999
Senior Secondary -
NBHSSchool
Chennai07.1996
Skills
- Customer Service
- Revenue growth
- Client relationship management
- Conflict resolution
- Project management
- Vendor negotiation
- Top talent recruiting, hiring, and retention
- Revenue forecasting
- Business process reengineering
- Policy development
- Safety protocol
- Budget coordination
- Business Development
- Leadership
- Management
- Cost analysis and savings
- Staff development
- Profit generation
- Payroll administration and timekeeping
- Professionalism
- Financial acumen
- Total quality management
Hobbies and Interests
- Taking Long Nature Walk
- Reading Books
Languages
- English
- Hindi
- South Indian Languages
- Arabic
Languages
English
First Language
Hindi
Beginner
A1
Arabic
Beginner
A1
Timeline
General Manager
GOLA SIZZLER Pvt Ltd.
12.2023 - Current
General Manager
Train Restaurant Pvt Ltd
07.2020 - 08.2023
Operation Manager
Oriental Treat
12.2018 - 01.2020
Asst. Operation Manager
Accuro Specialty Support Service
04.2014 - 06.2018
Food & Beverage Manager
Madras Club
06.2010 - 04.2014
F&B Manager
Shelter Inn Apartment Hotel
04.2006 - 05.2010
Asst. F&B Manager
Hotel Shelter
10.2005 - 03.2006
Co-Founder
Olive House
01.2003 - 10.2005
Head Waiter
Abu Dhabi National Hotel
08.2000 - 08.2002
Food & Beverage Attendant
Hilton
01.2000 - 08.2000
Govt Apprentice Steward
Taj Connemara
12.1997 - 06.1999
Budgeting & Cost Control - Financial Control in Hospitality Business
LPC
Person In charge Level-3 Catering -
HABCUK
QCF-Supervising Food Safety in Catering -
HABCUK
Essential Food Safety -
ADFCA
Master program in Business Administration - Master In Hospitality Management
IIBM
Vendor Management -
MSME Government Of India
ISO:22000:2005 FSMS Lead Auditor -
BIS
Professional Pastry Certificate - The Art Of Sugar Work
The French Culinary School In Asia HTC-Malaysia
HACCP Level 3 Supervisory/Managerial for Food Manufacturing -
High Field Awarding Body for Compliance HABCUK
Diploma In Hotel Management & Catering Technology -
TATI-Bound Of IHM
Senior Secondary -
NBHSSchool
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