Saravanan Naidu
Bangalore
Summary
Proven abilities and highly successful in meeting all profit objectives, operational targets. Believing that leading by example whilst adapting to change, and a hands-on approach brings increased standards and profits. Also skilled in optimizing team potentials through the delivery of staff training solutions. Now looking for a General / Operational Management appointment at a senior level in the hospitality industry.
Overview
21
21
years of professional experience
Work History
REGIONAL MANAGER -F&B
Jones Lang Lasalle (JLL)
05.2019 - Current
- Company Overview: Responsible for Pan India catering operations of Schneider Electric India (manufacturing & commercial sites) with the strength of 25 sites.
- Responsible for Pan India catering operations of Schneider Electric India (manufacturing & commercial sites) with the strength of 25 sites, managing 8 site regional managers reports, supporting to fix regional menus, monitoring daily sales reports, providing best in practices for implementations in terms of hygiene and menu presentation.
- Presenting monthly budget and operation review presentations to client.
- Maintaining all standard cafeteria requirements in all the sites as per company standards.
- Daily sales reports have been rolled out to all sites, following up on these reports daily to monitor performance.
- Approved branded items have been implemented in stores to maintain quality supplies from the vendors.
- Cafeteria SOPs have been established for both factories and sales offices.
- Regular interactions with regional canteen vendors to improve services and ensure better implementations.
- An inventory system for cafeterias has been developed and is being shared with the client.
- Managing AMC vendors for kitchen equipment to ensure uninterrupted services.
- Diligent follow ups with vendors for SLA renewals, license renewals as well as staff medical renewals.
- Supporting our Regional Managers has been a priority to achieve cafeteria budgets while providing input for maximum savings.
- Implemented standard HSEQ policies across all sites to ensure compliance.
- Interacting with client for cafeteria budget additions, providing appropriate data for validation.
- Responsible for Pan India catering operations of Schneider Electric India (manufacturing & commercial sites) with the strength of 25 sites.
- New Projects Successfully completed: One Cooling Plant New Kitchen set-up in 2023, GMR Shamsabad Plant New Kitchen set-up, planned for 2024, BEF One Campus Plant New Kitchen set-up scheduled for 2025.
PROJECT MANAGER
Schneider Electric India Pvt Ltd
Bangalore
02.2017 - 04.2019
- Company Overview: Responsible for catering operations of Schneider Electric India manufacturing sites with feeding strength of 3100 employees including 7 remote sites.
- Responsible for catering operations of Schneider Electric India manufacturing sites with feeding strength of 3100 employees including 7 remote sites, providing 24/7 catering operations with best in class of services.
- Very much a hands on operation with 80 deployed CSS staff on site, Ensuring safe and hygiene food is being delivered to employees round the clock.
- Maintaining a good relationship with client and adhere to company SOP's.
- Food safety supervisor certified by FSSAI.
- Managing all 8 (Eight) sites direct operations with single point of contact (SPOC).
- Ensures all the food production plans are following rigidly and food dispatches timely to remote sites.
- Interacting with client to increase revenue by providing best menus for special lunch.
- Coordinates with production team to ensure quality and quantity of food dispatching to sites on time.
- Maintains food cost, reducing wastage and providing appropriate inputs for cost cutting.
- Providing cross-levelling coordination and support as required to assure all menu items are available.
- Developing a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations.
- Making P&L reports, MIS reports, budget forecast reports & cost analysis reports.
- Conducting regular audit of kitchen & Approved Branded items of stores across sites.
- Communicating regularly with staff to assess morale, potential problems and training needs.
- Following daily indent system of rations and controlling materials, also follow up of FIFO system.
- Conducting training for staff of food safety, personal hygiene and general safety.
- Responsible for catering operations of Schneider Electric India manufacturing sites with feeding strength of 3100 employees including 7 remote sites.
HOSPITALITY MANAGER
Robert Bosch
Bangalore
07.2014 - 01.2017
- Company Overview: Responsible for catering operations of Bosch Adugodi site with feeding strength of 2500 employees.
- Responsible for catering operations of Bosch Adugodi site with feeding strength of 2500 employees, providing best in class of services.
- Ensuring high standard of presentation and quality food is being delivered to employees whilst maintaining high standard of health and hygiene of assigned staff.
- Maintaining a good relationship with client and adhere to Bosch SOP's.
- Supervising and maintains counter staff for quality of service and the best food to be serving to employees.
- Organizing and set up of VIP Service room and ensures the high-quality food is being served to customers.
- Interacting with client to fix menus and ensures the same has been served in the counters.
- Coordinates with central kitchen to ensure quality and quantity of food dispatching to site on time.
- Maintains food cost, reducing wastage and providing appropriate inputs for cost cutting.
- Providing cross-levelling coordination and support as required to assure all menu items are available.
- Developing a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations.
- Communicating regularly with staff to assess morale, potential problems and training needs.
- Following daily indent system of rations and controlling materials, also follow up of FIFO system.
- Conducting training for staff of food safety, personal hygiene and general safety.
- Responsible for catering operations of Bosch Adugodi site with feeding strength of 2500 employees.
CATERING UNIT MANAGER
Delicious Café
Bangalore
01.2013 - 12.2013
- Company Overview: Responsible for Delicious Café live counter sales operations.
- Responsible for Delicious Café live counter sales operations, Boys hostel and providing appropriate input for production team to prepare sufficient food and maintain quality food on counters.
- Preparing daily meals for 750 in-house students, also organizing special meals for higher level delegates.
- Setting up live counters such as Chinese, Mongolian, Continental and Asian on weekly basis and conducting food festivals every month.
- Providing necessary training to staff such as, food safety, personal hygiene, work safety and ethics.
- Supervising and maintain counter staff for quality of service and the best food to be serving to students.
- Preparing monthly menu's, staff duty roasters, leave planning and training schedule.
- Adhere to the company policies and share with staff and implementing on time.
- Directly interacting with students to provide best quality food and excellent service according to their expectations.
- Providing cross-levelling coordination and support as required to assure all menu items are available.
- Developing a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations.
- Following daily indent system of rations and controlling materials, also follow up of FIFO system.
- Coordinating with college management for smooth operations and maintains a good relationship.
- Achieving targets and updates all necessary documents and timely submission to ops manager.
- Responsible for Delicious Café live counter sales operations.
FOOD SERVICE SUPERVISOR
Dyncorp International Inc
KAF
07.2011 - 12.2012
- Company Overview: Responsible for Food Service Dining Facility operations and supervision of DYNCORP Food Service staff and subcontractor personnel.
- Responsible for Food Service Dining Facility operations and supervision of DYNCORP Food Service staff and subcontractor personnel.
- Preparing weekly production menus, subsistence orders and workers schedules for timely submission to the Area Food Services Manager for review and approval.
- Providing direct operational oversight and supervision for assigned Dining Facility.
- Assuring compliance with DYNCORP policies and procedures such as Technical Bulletin Medical (TB MED) 530, Department of Army Pamphlet (DA PAM) 30-22, Food Service Operations Standard Operating Procedures, DFAC Performance Requirements, Technical Manual Armed Forces Recipe Cards, Twenty-eight Day (28) Continuity of Operations Menu.
- Coordinating DFAC labor requirements, rations, supplies, equipment, equipment maintenance, ground/building maintenance and service requests with the Senior Food Service Manager.
- Providing cross-levelling coordination and support as required to assure all menu items are available.
- Coordinating and supporting Special Events staged in facility, focusing proper receiving and inventory of all rations delivered to DFAC.
- Communicating with designated Military representative daily, addressing any issues and requests, forwarding to appropriate individuals for action.
- Reviewing Preventive Medicine and DYNCORP QA/QC Inspections, rectifying all documented deficiencies.
- Conducting Safety AHA training of safety, security, hygiene & sanitation and documenting at the start of each shift.
- Reviewing and validating all production records, inventory records, and stores orders before placing daily.
- Communicating issues requiring immediate attention to Senior Food Service Manager and providing daily DFAC situation report.
- Responsible for Food Service Dining Facility operations and supervision of DYNCORP Food Service staff and subcontractor personnel.
CATERING UNIT MANAGER
Supreme Food Services GmbH
Kabul
05.2005 - 11.2010
- Company Overview: General Management responsibility for the whole catering unit preparing 3000 meals daily for US military personnel at ISAF Headquarters in Kabul.
- General Management responsibility for the whole catering unit preparing 3000 meals daily for US military personnel at ISAF Headquarters in Kabul.
- Very much a hands on operation (84hrs per week, 45 staff including 5 managerial reports).
- Ensuring a high standard of food preparation, presentation and menu planning whilst maintaining a high standard of health and hygiene in the kitchen and restaurant.
- Established administration office systems, handling staff movement and Sage payroll.
- Implemented hygiene regulations, adhering to environmental health regulations.
- Conducted weekly training programs for staff and introduced new methods of work system.
- Achieved highest security controls by identifying and controlling poor cash controls and stock losses.
- Maintained stores according SOP's and followed HACCP procedures.
- Achieved monthly target, maintains cost control and minimizing wastage of food.
- Conducted three inventories per month of stock and updating stock system.
- Reported daily, weekly and monthly reports to General Manager.
- General Management responsibility for the whole catering unit preparing 3000 meals daily for US military personnel at ISAF Headquarters in Kabul.
CATERING SUPERVISOR
Sodexo International FZE
Kabul
03.2004 - 04.2005
- Company Overview: Assisted to catering manager for the whole unit preparing 700 meals daily for US military personnel at ISAF Headquarters in Kabul.
- Assisted to catering manager for the whole unit preparing 700 meals daily for US military personnel at ISAF Headquarters in Kabul.
- Implemented modernization changes such as new stock system and training programs.
- Planned new successful menus, staff duty roasters, leave plans and time sheets.
- Hired local staff and trained according to company SOPs.
- Maintained health and hygiene standards, followed HACCP procedures.
- Achieved daily food cost and maintained stores.
- Assisted to catering manager for the whole unit preparing 700 meals daily for US military personnel at ISAF Headquarters in Kabul.
Education
HIGHER SECONDARY COURSE -
BACHELOR IN ECONOMICS -
DIPLOMA IN HOTEL MANAGEMENT -
Skills
- General Management
- Team Leadership
- Food / Health & Hygiene
- Maximizing Profit Margins
- Staff Training / Development
- Health & Safety
- Property Management
- Budgeting / Cost Control
- Function / Event Organizing
- Marketing and Promotions
- Stock / Inventory Control
- Menu Development
Languages
- English
- Hindi
- Tamil
- Telugu
- Malayalam
- Kannada
Personal Information
Marital Status: Married
Summary
Now looking for a General / Operational Management appointment at a senior level in the hospitality industry., General Management, Team Leadership, Food / Health & Hygiene, Maximizing Profit Margins, Staff Training / Development, Health & Safety, Property Management, Budgeting / Cost Control, Function / Event Organizing, Marketing and Promotions, Stock / Inventory Control, Menu Development
Timeline
REGIONAL MANAGER -F&B
Jones Lang Lasalle (JLL)
05.2019 - Current
PROJECT MANAGER
Schneider Electric India Pvt Ltd
02.2017 - 04.2019
HOSPITALITY MANAGER
Robert Bosch
07.2014 - 01.2017
CATERING UNIT MANAGER
Delicious Café
01.2013 - 12.2013
FOOD SERVICE SUPERVISOR
Dyncorp International Inc
07.2011 - 12.2012
CATERING UNIT MANAGER
Supreme Food Services GmbH
05.2005 - 11.2010
CATERING SUPERVISOR
Sodexo International FZE
03.2004 - 04.2005