Hi, I’m
Sesudhan Chelladurai
Senior food and beverage manager
Chennai
Summary
Spearheaded functions as Senior Food & Beverage Manager with Food Swing, Chennai, INDIA. A self-motivated and highly efficient F&B professional with over 23 years of experience in operations, relationship management, resource management, and people management in the hospitality industry and Industrial catering industry. Strong background in Operations, Food & Beverage Management, Catering, Menu Development, Public Relations, Business Development, Training, Administration, Training & Development, and Customer Relations. Comprehensive knowledge of adhering to international standard service procedures, with a strong background in Banquet operations, food and beverage management and customer relations; Wide exposure to a variety of clients from diverse backgrounds and recognition from past and previous employers for successful maintenance of international standards and utmost commitment to my work. Proficiency in handling all aspects of F & B Operations Management, including monitoring food production and aesthetic presentation of food and beverages. Expertise in developing and testing recipes and techniques for food preparation, Quality & HACCP Standards and managing procurement, inventory & food budgets.
Overview
23
years of professional experience
6
Certifications
1
Language
Work History
FOOD SWING ENTERPRISES
F&B Manager
10.2024 - Current
Job overview
- Company Overview: Tamil Nadu’s largest & first ever industrial catering kitchen.
- Facilities: We have 3 satellite kitchen and provide industrial catering services for 29 companies at mahendra city (paranur) Total meals produced per day : 125,000. few big clients handled below
- 1. Tata electronics ( Apple phone making)
- 2. Aptive 3. Schwing Stetter 4.GE 5. Fujitec 6. Force motors 7. Heat & Control 8. TVS Lucus 9. yazaki 10.Armstrong
- Https://www.mgm-hotels.com/
MGM BEACH RESORTS CHENNAI, INDIA
F&B Manager
09.2022 - 10.2024
Job overview
- Facilities: 4
- Hotel with 83 hotel Rooms and suits,3 F&B outlets and eight lawns,3 Banquet hall facilities for up to 15000 people, and three meeting rooms. Total Banquets areas 235,000 Sq.Ft.
- Https://www.marriott.com/en-us/hotels/maamd-le-royal-meridien-chennai/rooms/
LE ROYAL MERIDIEN HOTEL CHENNAI, INDIA
Assistant F&B Manager
04.2022 - 09.2022
Job overview
- Facilities: 5
- Hotel with 240 hotel Rooms and suits,7 F&B outlets and one pool lawn,7 Banquet hall facilities for up to 1500 – 1800 people, and three meeting rooms. Total Banquets areas 35,000 Sq.Ft.
- Job Responsibilities:
- To ensure consistency in the quality of service provided in all restaurants and bars, the minimum standards of the hotel must be met.
- Walks all F&B front and back of the house areas daily.
- To ensure consistency of quality, taste, presentation, and temperature of beverages served in all restaurants and bars.
- Interacts with guests in each of the outlets to solicit feedback.
- Provide feedback and information to all F&B colleagues on current events.
- Obtains maximum publicity to maintain a high profile for the F&B department.
- Acts immediately on all guest complaints to ensure that corrections are made when possible.
- Maintains an efficient scheduling program to ensure a high standard of service with minimum person-hours.
- The outlet Manager ensures that the outlets follow established policies and procedures.
- Keeps updated with new products in the market.
- Conducts performance evaluations regarding colleague probation periods, annual performance reviews, promotion or transfer consideration and salary reviews.
- Regularly solicits supervisor feedback on colleague performance and makes personal observations.
- The Director of Food & Beverage/Food & Beverage Manager establishes comprehensive training programmes for the department.
- Assists in evaluating departmental training sessions.
- Personally conducts training for F&B colleagues as required.
- Assists in ensuring proper and adequate controls, specifically over purchase orders and requisitions.
- Assists in monitoring monthly food and beverage inventory turnover.
- Assists in preparing P&L analysis of all upcoming promotions.
- Review and analyse monthly Profit and Loss statements with the Director of Food & Beverage/Food & Beverage Manager.
- Reviews daily food and beverage cost analysis to ensure costs align with budgeted and forecasted figures.
- Check and analyse daily covers, average checks and sales.
- Actively participates in energy-saving and recycling initiatives and ensures all Housekeeping colleagues follow the same.
- In the absence of the Director of Food & Beverage/Food & Beverage Manager, attends daily department heads' morning briefings and shares information on F&B activities.
- Strictly adheres to the hotel’s Policy on Confidentiality and Ethics.
- Ensures that the hotel FSMS Program is strictly implemented, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and monthly Hygiene Audits
- Ensures that the appropriate standards of conduct, dress, hygiene, uniform and appearance are maintained by all colleagues within the F&B Department.
- To carry out any additional tasks and projects as requested by the Director of Food & Beverage/Food & Beverage Manager.
- Https://grthotels.com/Radisson-Blu-Resort-Temple-Bay-Mamallapuram/stay-offer-restaurant-offer
RADISSON BLU TEMPLE BAY RESORTS, INDIA
Senior Manager F&B
01.2020 - 04.2021
Job overview
- Facilities: 5
- Hotel with 157 hotel rooms and suites,7 F&B outlets and three beach lawns,7 banquet hall facilities for up to 1500 – 3500 people, and three meeting rooms. Total Banquets areas 1,25,000 Sq.Ft.
- Facilities: 5
- Hotels with 283 hotel Rooms and suits,7 F&B outlets and 7 Banquet hall facilities for up to 1500 people, three meeting rooms
- Oversee the complete service of food functions in all F&B outlets and banquet areas. Be punctual, efficient and, above all, courteous. Assumes a good and helpful attitude towards all guests and fellow employees.
- Co-ordinating banquet sales and service. Strive to give excellent service.
- To watch for arriving guests, making a point to greet them in a friendly manner. Always relay customers' comments or instructions, regardless of how small they may seem, to the HOD’s and other outlet managers
- Check and ensure that no equipment is used for any purpose that is not intended, either by house rules or customs.
- Inform the staff of the menus of each function and the specific setup required and make sure that they are performed as prescribed.
- Set up and coordinate all the details for each function as prescribed and outlined by the Director of F&B.
- Ensure that the function rooms are adequately prepared at least one hour before the required time and that all staff are ready.
- Control the setup and dismantling of all banquet rooms.
- Supervise the tidiness and cleanliness of the banquet storerooms and all the function rooms.
- Hold regular meetings with banquet staff to discuss various aspects of service and complaints.
- Check weekly function forecasts with the banquet office and prepare the required staffing and equipment.
- Draw floor plans and table arrangements or functions according to the event order.
- Carry out any other duties as required by the Director of F&B during his absence.
- Establish a training programme for Banquet employees.
- Know the cost
- Know all types of function setups.
- Https://www.ihg.com/crowneplaza/hotels/us/en/chennai/maaca/hoteldetail
CROWNE PLAZA CHENNAI ADYAR PARK, INDIA
Banquets Manager
11.2017 - 12.2019
Job overview
- Facilities: 5
- Hotels with 283 hotel Rooms and suits,7 F&B outlets and 7 Banquet hall facilities for up to 1500 people, three meeting rooms
- Oversee the complete service of food functions in the banquet areas. Be punctual, efficient and, above all, courteous. Assumes a good and helpful attitude towards all guests and fellow employees.
- Co-ordinating banquets and banquet service. Strive to give excellent service.
- To watch for arriving guests, making a point to greet them in a friendly manner
- Check and ensure that no equipment is used for any purpose that is not intended, either by house rules or customs.
- Inform the staff of each function's menus, specify the required setup, and ensure they are performed as prescribed.
- Implement last minutes dictated by the chairman & GM
- Set up and coordinate all the details for each function as prescribed and outlined by the Director of F&B.
- Ensure that the function rooms are adequately prepared at least one hour before the required time and that all staff are ready.
- Control the setup and dismantling of all banquet rooms.
- Supervise the tidiness and cleanliness of the banquet storerooms and all the function rooms.
- Work very closely with the Director of Catering and Events Manager and carry out daily duties given by the Director of F&B.
- Hold regular meetings with banquet staff to discuss various aspects of service and complaints.
- Check weekly function forecasts with the banquet office and prepare the staffing and equipment required.
- Draw floor plans and table arrangements
- Carry out any other duties as and when required by the Director of F&B further in his absence.
- Establish a training programme for Banquet employees.
- Know the cost
- Know all types of function setups.
- Https://www.theparkhotels.com/chennai/
THE PARK HOTEL CHENNAI, INDIA
Assistant Banquets Manager
03.2016 - 12.2017
Job overview
- Facilities: 5
- Hotel with 214 hotel Rooms and suits,7 F&B outlets and 3 Banquet hall facilities for up to 900 people, meeting rooms
- Achievements:
- O Planning and handling the Annual doctor conference at Chennai Trade Centre for 35000 overs
- O Co-ordinating with government officials to handle Republic Day celebration at governs residence for 1600 guest
- O Successfully Planned and executed the Malaysian prime minister’s dinner during his visit to India in 2017
- Https://www.hilton.com/en/hotels/dohhhi-hilton-doha/
HILTON DOHA, QATAR
F & B Supervisor /Head Waiter
01.2012 - 01.2015
Job overview
- Facilities: 5
- Hotel with 309 hotel rooms and suites,6 F&B outlets, 3 banquet hall facilities for up to 1000 people, and seven meeting rooms.
- Banquets & Outside Catering, Pool & Beach bars, Trader Vic’s Food & Beverage department
- Acted and was part of Lobster Ink Video Training Programmes in the creation of a training tool for HILTON
- Received certificates for completing all Hilton International Trainings.
- completed the F&B outlet SOP training programmes.
- Received Basic Food Hygiene Certificate.
- Received increment letters and Promotions for best performance in service.
- Part of a successful ODC team for 7000 pax at the KATARA DFI festival at Doha QATAR.
- Https://www.guestreservations.com/the-cove-rotana-resort/booking?gclid=CjwKCAjw1ICZBhAzEiwAffVfhMVOl-WrmwavVpYjN28iJzj_p9Au1SUjczf-Qum-sn8d7NCCuJG0EBoC0IAQAvD_BwE
THE COVE ROTANA RAS AL KHAIMAH, U.A.E
F & B Supervisor/Head Waiter
01.2009 - 08.2011
Job overview
- Facilities: 5
- Hotel with 205 hotel Rooms and 76 villas,8 F&B outlets and 3 Banquet halls facilities for up to 800 people,600 meter-long beach
- Room Service, Breakers Beach bar, Laguna Bay pool bar
- Certified Employee Development Trainer for the F&B Outlets
- Received Appreciation Letters for good guest feedback.
- completed the On Job Training, Managing People Performance, and Managing Employee Development training programmes.
- Attained Basic Food Hygiene Certificate.
- Received Increment Letters for Best Performance.
THE RAINTREE HOTEL CHENNAI, INDIA
Senior Captain & Banquets
07.2005 - 11.2008
Job overview
- Received a Certificate for the Champion of supervisor for the F&B Team
- Achieved Certificate for leadership skills
- Internal auditor for ISO 2001
GRT GRAND HOTEL, CHENNAI, INDIA
Waiter
03.2004 - 06.2005
Job overview
- Reporting to Banquets Manager
ITC PARK SHERATON, CHENNAI, INDIA
Assistant Waiter
08.2002 - 12.2002
Job overview
- Reporting to Senior Captain
Education
University Of Madras
B.Sc from Hotel Management & Catering Technology
01.2002
Sri Krishnaswamy Matriculation
Class XII
01.1999
Sri Krishnaswamy Matriculation
Class X
01.1997
Skills
MS Office, Property Management System (IDS) for Hotel Operations, Micros-Fidelio, Oasis, Hotsos applications
Certification
Received certificates for completing all Hilton International Trainings.
References
Available on Request
Industrial Training
- ITC Park Sheraton, Chennai
- 1999 till 2001(Outdoor Catering)
- July – Sept (Food & Beverage Service)
- Dec till Feb (All Major Departments)
LinkedIn Profile
https://www.linkedin.com/pub/sesudhan-chelladurai/21/13b/291
Passport No
M8468665
SkypeID
Seshu.Maribha
Timeline
F&B Manager
FOOD SWING ENTERPRISES
10.2024 - Current
F&B Manager
MGM BEACH RESORTS CHENNAI, INDIA
09.2022 - 10.2024
Assistant F&B Manager
LE ROYAL MERIDIEN HOTEL CHENNAI, INDIA
04.2022 - 09.2022
Senior Manager F&B
RADISSON BLU TEMPLE BAY RESORTS, INDIA
01.2020 - 04.2021
Banquets Manager
CROWNE PLAZA CHENNAI ADYAR PARK, INDIA
11.2017 - 12.2019
Assistant Banquets Manager
THE PARK HOTEL CHENNAI, INDIA
03.2016 - 12.2017
F & B Supervisor /Head Waiter
HILTON DOHA, QATAR
01.2012 - 01.2015
F & B Supervisor/Head Waiter
THE COVE ROTANA RAS AL KHAIMAH, U.A.E
01.2009 - 08.2011
Senior Captain & Banquets
THE RAINTREE HOTEL CHENNAI, INDIA
07.2005 - 11.2008
Waiter
GRT GRAND HOTEL, CHENNAI, INDIA
03.2004 - 06.2005
Assistant Waiter
ITC PARK SHERATON, CHENNAI, INDIA
08.2002 - 12.2002
Sri Krishnaswamy Matriculation
Class XII
Sri Krishnaswamy Matriculation
Class X
University Of Madras
B.Sc from Hotel Management & Catering Technology
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