SURENDAR REDDY
Alwal,Telangana
Summary
A dynamic, results-oriented F&B Manager offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm and initiative, which complement knowledge / expertise in Team Building / Staff Training Purchasing / Inventory Management Quality Assurance / Control Facilities / Safety Management Multi-outlet operation Restaurant & Kitchen design 5 Star Hotel Experience Guest Service / Guest Excellence Cost Control Policies and Procedures Menu Development Front & Back of House operations Continuous Performance Improvement Staff Scheduling
Overview
14
14
years of professional experience
Work History
Chief Operating Officer
Telangana Contractors Cultural Club
06.2024 - Current
- Joined as a pilot team for the organization space of 3,20,000 sft with 2+ 7floors building.
- Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
- Negotiated contracts and agreements to secure favorable terms and maximize profits.
- Identified and pursued business development opportunities to grow organization and increase revenue.
- Spearheaded major organizational restructuring efforts, resulting in a more agile and responsive team structure.
- Managed procurement activities to secure resource acquisitions at best possible cost.
- Negotiated favorable vendor contracts for cost-effective procurement solutions that supported business growth objectives.
Area Manager
Pizza hut
08.2023 - 05.2024
- Handling of a patch with 7 stores with a team of 45 members
- Responsible for team hiring and training
- Controlling the all PNL line items in over all patch of 7 stores
- Working on guest complaints online and offline
- Driving the aggregator portals and increasing the positive feedbacks, ratings as well
- Delivering 100% food safety and passing out Audits with best scores
Food and Beverage Manager
Greenko Group of Companies
04.2022 - 07.2023
- Overall responsible for the food and beverage operations
- Handling a team of 45 members directly and indirect 24 members
- Looking after team training and development
- Effective running of Cafe, board rooms, discussion rooms break out areas and outdoor functions
- Vendor dealing and getting the quality food groceries and beverages
- Handling the in-house guest complaints
- Ensuring the quality food is served in timeline
- Planning for par stock and inventory handling
- Menu planning and suggest to Chef
- Evaluation the team performance and recognizing them accordingly
- Looking after the team attendance
- Making the team roaster as per the operations requirement
- Maintaining all inventories
- Planning and executing of the Par stock
Restaurant General Manager
Yum Restaurants India Pvt. Ltd
09.2018 - 04.2022
- Recruitment of the entire team and mangers
- Running the efficient P&L
- Handling of the Audits and achieving the great score
- Tracking the guest feedbacks and having a personal touch with them
- Conducting Family tree and monthly meetings to motivate the team
- Handling staff grievances
- Effective handling of Home service operations
- Taking care of the entire capex and other building maintenance works
- Dealing with various vendors
- Running the online feedback portals
- Market survey and analyzing the business
- Team building activities for all hotel associates
- Meeting the guest experience and making their day memorized
- Daily and weekly sales review analysis
- All stock inventories
- Looking after team and managers payroll
Food & Beverage Manager
Ramee International Hotel, Ramee Group of Hotels
05.2017 - 06.2018
- Second In charge for 98 rooms property with 11 F&B outlets
- Planning and implementing of food and beverage promotions
- Dealing with supplier to get the quality items
- Team building activities for all hotel associates
- Market survey and analyzing the business
- Cost control and maximizing the revenue
- Boosting the social media postings and doing the effective marketing
- Looking in guest feedbacks, considering their suggestions and improving
- Recruitment the Food and beverage staff
- Ensuring the employee satisfaction
- Conducting the monthly Town hall meetings and sharing the sale figures to all colleagues
- Handling the various hotel audits and inspections
- Identifying individual associate's area of improvement and planning for their trainings
- Strives to reduce the costing and minimizing the discounts
- Meeting the guest experience and making their day memorized
ASST. MANAGER Food and Beverage
The Mercure hotels, ACCOR GROUP
07.2015 - 04.2017
- Working as an Asst Manager F&B in a pre-opening team in the Mercure hotel, it's an Accor Property
- Setting up the all F&B outlets with required equipment
- Responsibility to deal with the vendors and looking after recruitment of line staff
- Designing of Menus and costing
- Market survey about food and beverages and fixing the price accordingly
- Motivate wait staff with Appreciation programs like Star of the Month, up seller of the Month
- Oversee inventory control, ordering, food sanitation and quality control of food products
- Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals
- Ensure excellent patron experiences by providing superior service and quality food
- Identify the training needs of the team members and train accordingly
- Continuously improve and innovate upon product and services
- Implement systems and procedures that achieve higher cost efficiency and guest satisfaction
- Drive the revenues to achieve higher targets
- Promote guest satisfaction to steady repeat business
- Trained wait staff in effective section management, resulting in increased sales
Outlet In charge
The Westin Hotel, STARWOOD HOTELS AND RESORTS
07.2014 - 07.2015
- Responsibility of Indian Specialty Restaurant and its operations
- Handling dynamic operations, managing office operations, including inter/ intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls
- Plan, implement, and control the movement, work-in-process F&B inventory & finished goods from point-of-origin to point-of-consumption
- Ensuring the services provided to the guests are satisfactory and constant endeavors are taken to exceed their expectations wherever possible
- Responsible for store requisition for the outlet and has an additional responsibility for the upkeep of equipment's in the outlet
- Handling guests and International clients, increasing guest satisfaction
- Evaluating the feedback for further changes/ improvisations
- Ensuring adherence of international standards in the organization in accordance with guidelines
- Ensuring that procedures and policies are complied with by entire staff
- Maintaining the data base of guest, keeping track of guest feedback card& initiating ideas against negative comments
- Assisting the outlet manager for standardizing the F& B service department SOP for the outlets
- Monitoring CCGH inventories
- Contributing creative inputs in the areas of menu planning, food costing, staffing, new recipes to add value in operations of F&B dept
- The initiatives resulted in enhancing customer satisfaction leading to increase in customer traffic
- Effective management of operations and ensuring maximum customer satisfaction through providing quality service, value-added service & an experience of difference from the rest
- Adhering to all safety and sanitation regulations of the health systems and procedures in food handling areas and training the team pertaining to the same
F&B Supervisor
Radisson Blu Plaza
04.2012 - 06.2014
- Joined as a pilot team in the Pre-Opening Team from Apr 2012, Got a great exposure with hard working nature, quick learning skills Here I have covered all f & b outlets like Lobby lounge bar, Coffee shop, Pan Asian Restaurant, Banquets, In Room Service and night club
- Conduct daily briefing of the staff and supervise the following; Dept Inventory (liquor & perishables)
- Implement an effective system of guest history, preferences
- Set a positive example for guest relations
- Identify the training needs of the junior staff and train them accordingly
- To look after the day-to-day staffing and leave requirements
Lead Associate
03.2011 - 03.2012
- Covered outlets like VERANDA (all day dining restaurant), AQUA (open dining restaurant), Bar and In room dining
- This is best hotel in Hyderabad in Centre of the twin cities, this is one and first green hotel in HYDERABAD and AP with 275 Rooms
Education
Bachelor's Degree - Hotel Management
John Bauer College of Hotel Management
01.2010
H.E.C -
New Generation Junior College
01.2010
SSC - Board of Secondary
Z.P.High School
Ramancha, Hyderabad01.2005
Skills
- MS Word
- Excel
- PowerPoint
- POS systems
- IDS
- Micros
- Opera
- Auto sequence
- MC Aloha operating
- Macromatrix
- Drawing Box
- People Strong
- HRMS
Languages
English
Telugu
Hindi
Personal Information
- Passport Number: J 4286054
- Father's Name: MallaReddy
- Nationality: Indian
- Marital Status: Married
Timeline
Chief Operating Officer
Telangana Contractors Cultural Club
06.2024 - Current
Area Manager
Pizza hut
08.2023 - 05.2024
Food and Beverage Manager
Greenko Group of Companies
04.2022 - 07.2023
Restaurant General Manager
Yum Restaurants India Pvt. Ltd
09.2018 - 04.2022
Food & Beverage Manager
Ramee International Hotel, Ramee Group of Hotels
05.2017 - 06.2018
ASST. MANAGER Food and Beverage
The Mercure hotels, ACCOR GROUP
07.2015 - 04.2017
Outlet In charge
The Westin Hotel, STARWOOD HOTELS AND RESORTS
07.2014 - 07.2015
F&B Supervisor
Radisson Blu Plaza
04.2012 - 06.2014
Lead Associate
03.2011 - 03.2012
Bachelor's Degree - Hotel Management
John Bauer College of Hotel Management
H.E.C -
New Generation Junior College
SSC - Board of Secondary
Z.P.High School
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