SRIRAMAN SRINIVASAN
Bangalore
Summary
Seeking a position in Food & Beverage Operations with a reputable organization, leveraging expertise in delivering exceptional service and maximizing operational efficiency.
A seasoned professional with 30 years of background in Hotel Management with focus on hospitality, event planning, and customer service. Gained relevant experience in managing hotel operations, ensuring high standards of guest satisfaction, and overseeing staff training initiatives. Strengths include operational efficiency, team leadership, problem-solving abilities, and strong communication skills. Previous roles led to improved customer feedback scores and streamlined workflow processes.
Overview
28
28
years of professional experience
1
1
Certification
Work History
FOOD& BEVERAGE MANAGER
The Moorings Hotel
Fort William
11.2021 - 04.2022
- Forecasted adequately, enabling seamless implementation of efficient strategies to run successful food and beverage operations.
- Enhanced customer experience by evaluating and enhancing F&B processes for guest satisfaction and operational efficiency.
- Monitored inventory of food and beverage supplies, replenishing as necessary.
- Built and maintained solid connections with vendors through effective communication strategies.
- Consistently upheld stringent food, health, and safety regulations.
- Championed company objectives and supervised staff to ensure targets were met with precision
RESTAURANT MANAGER
Kayal Restaurant
Surrey
07.2018 - 07.2020
- Streamlined preparation processes to minimize time spent during opening and closing activities
- Facilitated smooth operations by ensuring cleanliness and completed mise en place before starting daily activities.
- Collaborated with kitchen personnel to bring attention to enticing dishes and increase revenue.
- Demonstrated communication skills by effectively briefing service staff on menu knowledge and successfully handling de-briefing sessions.
- Engaged with customers to gather firsthand opinions on food and service quality.
- Ensured proper upkeep of all equipment, promoting a safe and healthy work environment.
- Ensured compliance with standard operating procedures (SOPs) throughout employment.
UNIT GENERAL MANAGER
Gillys Retro Bar
Bengaluru
06.2017 - 03.2018
- Contributed to the Training & Development of Line Managers.
- Maximized restaurant profitability by effectively managing services and costs.
- Educated staff on FIFO implementation, menu planning and encouraging profitability for business growth.
- Created a positive work climate that boosted staff morale and fostered pride in the respective areas of expertise, resulting in increased efficiency.
- Succeeded in optimizing task schedules and meeting deadlines through the implementation of efficient Time Management strategies.
- Incorporated team-building activities to enhance collaboration and productivity
- Provided personalized training to the team to upgrade their skills in addressing guest grievances, ensuring compliance with grooming standards as well as health and safety guidelines at work.
GENERAL MANAGER
The Sanctum Club
Bengaluru
06.2014 - 06.2016
- Developed, trained in, and executed standard operating procedures (SOPs).
- Implemented effective sales techniques resulting in increased revenue generation.
- Achieved excellence in overseeing team performance and personnel administration.
- Managed budgeting and costing responsibilities.
- Strengthened relationships with guests resulting in increased loyalty.
- Demonstrated integrity
- Implemented corporate standards based on guest feedback and benchmarking.
- Participated in ongoing professional development activities.
Jr. FLOOR MANAGER
Hilton Hotels Corporation
London
12.2007 - 01.2014
- Actively involved in re-branding of Courthouse Hotel from Kempinski Group to Hilton Hotels Corporation.
- Effectively handled entire F&B operations, primarily overseeing the Conference & Banqueting Department, consisting of 6 Conference & Banqueting Suites, a cinema, and a terrace bar.
- Closely monitored the opening of operations of the sky terrace bar, thereby enhancing the revenue of the Food & Beverages department during summers.
- Consistently achieved and maintained food and beverage costs with strategic control measures.
- Accountable for revenue generation of the food and beverage department through identifying training needs such as Health and Safety, Fire Training, and Food Hygiene Standards.
- Liaised with the F&B Manager and HR Manager on recruitment needs.
- Looked after the appraisals of supervisors and line staff, as per company policies.
- Pivotal in organizing functions on a weekly basis and preparing budgets accordingly.
- Reviewed monthly inventories and stock takes to keep control over resources and avoid pilferage, thereby maximizing profits.
- Forecasting business and revenue levels, and taking necessary action to achieve budgets.
- Rendered support in preparing marketing strategies and promotions in close coordination with the Conference and Events Team, Sales Department, Restaurant Managers, and Supervisors.
- Imparted training to staff on new procedures, new equipment and POS handling, Developed staff rotas, stock requisitions and control.
Conference & Banqueting Manager
Handpicked Hotels Limited
Surrey
07.2004 - 12.2007
- Supervised weddings/receptions/lunches/formal dinners for guests up to 150
- Upkept of standards to maintain the AA rating from 74% to 78% for the year 2004-05 until 2007-2008
- Managed staffing for all events and supervised staff ensuring smooth operation of the department at all times
- Imparted training to staff regarding the company standards and procedures, guest relations, complaints & Problem handling, health and safety policies & procedures
- Fostered an environment that promoted good staff morale and encouraged employees from other coordinating departments to have a pride in their area of work, honing their skills ensuring maximum efficiency
- Extended regular feedback to departmental managers with regards to employees’ appraisals in the department
- Supported the department head in controlling operating costs within the standards, identifying and reporting hazards and to ensure all opportunities to up sell were recognized and utilized
- Pivotal in organizing functions on weekly basis and preparing budgets accordingly
- Developed SOP's to improve the operational efficiency
- Streamlined and revamped the C&B department operations in view of conference facilities, formal dinners, weddings, theme evenings and dinners.
MAÎTRE DE HOTEL
The Pearl Group of Hotels & Restaurant Group
London
10.2003 - 06.2004
- Actively involved in revenue generation and keeping daily record of sales & expenditures
- Ensured general cleanliness & upkeep of restaurant; acknowledged for achieving guest satisfaction for steady business
- Made changes to the menu in close co-ordination with the chef to enhance customer satisfaction
- Engaged in hiring, training and development of new employees
- Facilitated profitability of the restaurant by balancing services with cost.
SENIOR CAPTAIN
Star wood hotels Limited
Bengaluru
07.1995 - 07.2003
- Managed & lead banquet operations of 10 banquet venues of the hotel having a seating capacity of 25 to 1000 covers of 220 keys five star Le Meridien hotel comprising a staff strength of 33
- Actively worked in all areas of the food and beverage departments such as the 24Hr
- Restaurant, specialty restaurants, bar, rooms’ service and the banqueting department
- Accountable for staffing of 4 captains, 25 stewards and a team of 4 bus boys
- Handled the process of rotas, staffing strengths with regards to business demands
- Worked in close co-ordination with the Food & Beverage Sales & Marketing Team.
GSA/BUTLER
WelcomGroup Park Sheraton Hotel and Towers
Chennai
06.1994 - 06.1995
- Actively involved in revenue generation and keeping daily record of sales & expenditures
- Ensured general cleanliness & upkeep of restaurant; acknowledged for achieving guest satisfaction for steady business
- Made changes to the menu in close co-ordination with the chef to enhance customer satisfaction
- Engaged in hiring, training and development of new employees
- Facilitated profitability of the restaurant by balancing services with cost.
Education
Diploma in Hotel Management -
ASAN Memorial Institute
India01.1994
Senior Secondary School Leaving Certificate -
Adarsh Senior Secondary School- CBSE
India01.1991
Secondary School Leaving Certificate -
Indian School- CBSE
Bahrain01.1989
Skills
- Multinational Market Insights
- Effective Client Engagement
- Strategic Business Understanding
- Sales Strategy Execution
- Cost-Effective Menu Development
- Operational Policy Design
- Cost Reduction Strategies
- Professional Development
- Talent Acquisition and Development
- Client Relationship Management
- Developing Business Procedure
- Quality Assurance Practices
- Cost Management for Profitability
- Financial Planning
- Client Loyalty Management
- Corporate Standards Benchmarking
- Financial Forecasting Expertise
- Health and Safety Compliance
Certification
- Appraisal Training, Handpicked Hotels, 04/19
- Care Training
- Brand Standards
- Fire Training
- Basic Food Hygiene
- Level 2 Award in Food Safety in Catering, Charted Institute of Environmental Health- UK, 03/20
- Foundation Certificate in Food Hygiene, 10/05
- First Aid at Work, 10/13
Personal Information
Date of Birth: 08/28/70
Languages
- English
- Tamil
- Hindi
- Kannada
- Malayalam
Timeline
FOOD& BEVERAGE MANAGER
The Moorings Hotel
11.2021 - 04.2022
RESTAURANT MANAGER
Kayal Restaurant
07.2018 - 07.2020
UNIT GENERAL MANAGER
Gillys Retro Bar
06.2017 - 03.2018
GENERAL MANAGER
The Sanctum Club
06.2014 - 06.2016
Jr. FLOOR MANAGER
Hilton Hotels Corporation
12.2007 - 01.2014
Conference & Banqueting Manager
Handpicked Hotels Limited
07.2004 - 12.2007
MAÎTRE DE HOTEL
The Pearl Group of Hotels & Restaurant Group
10.2003 - 06.2004
SENIOR CAPTAIN
Star wood hotels Limited
07.1995 - 07.2003
GSA/BUTLER
WelcomGroup Park Sheraton Hotel and Towers
06.1994 - 06.1995
- Appraisal Training, Handpicked Hotels, 04/19
- Care Training
- Brand Standards
- Fire Training
- Basic Food Hygiene
- Level 2 Award in Food Safety in Catering, Charted Institute of Environmental Health- UK, 03/20
- Foundation Certificate in Food Hygiene, 10/05
- First Aid at Work, 10/13
Diploma in Hotel Management -
ASAN Memorial Institute
Senior Secondary School Leaving Certificate -
Adarsh Senior Secondary School- CBSE
Secondary School Leaving Certificate -
Indian School- CBSE
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