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[QUOTE=Guest;143085]S Ganapathy Subramaniam
[b]Email [/b]:gsridevi10 AT rediffmail.com
[b]Objective [/b]: Looking for the greatest opportunity to work as a restaurant manager in your esteemed organization
[b]Skills [/b]: 
- Able to budgeting, planning and controlling the financial needs. 
- Quality control and operational efficiency. 
- Ability to program design and development. 
- Able to take responsibility of profit and loss. 
- Excellent communication and writing skills. 
- Proficient with computer literate such as Microsoft Word, Microsoft Excel, Power point and Internet. 
- Excellent project management skills. 
- Able to design program and development. 
- Responsible for other duties as assigned. 
[b]Computer Skills [/b]: Proficient with, 
- MS Outlook 
- MS Word 
- MS Excel 
[b]Experience [/b]:
2011 February till July 25th
Restaurant Manager
Bukhara Restaurant 
Al-Ain
Dubai
uae
2009 October Till January 2011
Hotels Keys Bangalore
Assistant Food and Beverage Manager
2006 October 2009 October
Royal Orchid Bangalore
 Restaurant Manager
- Take responsibility of the entire operations of the restaurant
- Responsible for accounting and coding of all purchases for food and beverage operations. 
- Calculate payroll and sales on weekly basis. 
- Responsible for cost control for food and beverage department. Responsible for other duties as assigned
- Responsible for planning menu, promotions and events and parties. 
- Tracking programs for A&G, A&P and sales for outlets are created. 
- Take all the responsibility of entire operations of catering managers and food and beverage department. 
- Price out of all menus for catering, room service and restaurant. 
- Responsible for writing programs to territory that help to know about the cost of food on daily basis or on a weekly basis. 
- Responsible for bringing food cost and wage budgets under budget. 
- Responsible for cost controlling for entire food and beverage department. 
2004 March to 2006 September 
The Park Hotel
maitre’ d
- Staffing
- Responsible for day to day scheduling of staff.
 Maintaining proper uniforms of staff.
 Answers questions and directs staff in the restaurant seating area.
 Is familiar with the operation of the cash register. 
 Liaisons between kitchen staff and dining room staff. 
 - Ambiance
- Actively maintains lighting, mood music and other restaurant specific environment needs.
 Ensures all staff greet and properly address restaurant patrons.
 Controls restaurant seating room temperature.
 Maintains restaurant cleanliness.
 Responsible for cleanliness and hygiene of waiters and waitresses. 
Patrons
- Greets patrons throughout the visit. 
 If a hostess seats patrons, the maitre d' may greet guests at their tables.
 Asks for feedback about restaurant recommendations from patrons.
 Takes patron compliments and complaints. 
Equipment
- Orders supplies such as napkins, silverware and table clothes.
 Ensures all supplies are properly stored and out of sight.
 Takes reservations as needed
2000-2004
[b]Designation [/b]: Butler Club floor
[b]Company  [/b]: Le Royal Meridien Chennai
[b]Responsibilities [/b]:
 
As a Butler I will service all Suites efficiently and adjoining areas as allocated. You will maintain a high standard of cleanliness, tidiness, co-operation and guest liaison within the hotel department and provide the highest level of service . 
Some of your other responsibilities are 
- To maintain a high standard of cleanliness . The Assistant Butler will provide the majority of cleanliness of the suite, but the Butler is overall responsible for the suites cleanliness. 
- To ensure all suites are supplied daily with amenities . Such as tissues, toiletries and stationary. Each suite has it’s own mini bar which must be replenished upon consumption by each guest and fruit and bathroom amenities are provided. 
- To ensure all food and drinks served within the guests’ suite is served to a high standard. 
- To ensure that all room service trays are delivered to the pantry according to policy 
- Each room service order is served course by course for lunch and dinner or as guest wishes. Dining from the Queen’s Grill Restaurant menu and the regular room service menu is available for all Queens’ Grill guests 
- To provide packing and unpacking service to each guest if requested 
- To provide baggage services on embarkation days, as designated 
- To assist guests with in-suite cocktail parties (organising and servicing if requested) 
- To provide each guest with individual canapés each evening before cocktails 
- To deliver special turndown chocolates and amenity gifts each evening 
- To assist each guest when requested (delivery of fax, mail, assist in dressing for cocktail parties) 
- To escort guests to various Senior Officers cocktail parties about the ship 
- To collect and return guest laundry and dry cleaning according to company policy 
- To ensure that all newspapers / daily program’s and guest mail is delivered to cabins without delay. 
- To report all maintenance faults directly to the Housekeeping Office 
- To keep clean and tidy working equipment and lockers designated to section, and to store away equipment and materials after use, clearing the alleyway of obstructions 
- To restock lockers per voyage according to literature / amenity par stock 
- To hand immediately to lost and found office any lost property found, with date, suite number and guest name. 
- To undertake tasks delegated by the Executive Housekeeper for periodic cleaning program 
- To ensure that the pantry meets up to the required port health standards 
- To fully understand emergency evacuation procedures. Observe company and statutory health and safety regulations 
1996-2000
[b]Designation [/b]: Catering Assistant
[b]Company  [/b]: Chola Shearton, Chennai
 
[b]Education [/b]: 
Bachelor in Business Administration from Madras university 
Three Years Diploma in Hotel Management and catering Technology From MGR Institute of Hotel Management and Catering Technology Chennai 1993-1996
[b]Skills [/b]: Effective Public Speaking. 
- Excellent communication and interpersonal skills. 
- Outstanding Time Management and Employee.[/QUOTE]

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