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[QUOTE=Guest;162853]Devadas Vijayarajan
[b]Mail id [/b]: pepedeva06 AT yahoo.co.in 
OBJECTIVES
To continue with the challenging career in the Hospitality industry and to serve the organization with the best if my well versed skills, abilities and knowledge.
[b]STRENGTHS [/b]:
- Good knowledge in the field restaurant and hospitality operations
- Good team player 
- Believe in self, creative, pro active, innovative.
- Leadership quality
[b]KEY SKILLS [/b]:
 Leadership qualities, Attention to details, Customer focus, Good Team Managing Skills, Complaint Handling Skills, Motivating Skills
[b]SUMMARY SKILLS [/b]:
- Seven years of working experience in several organizations with the skills and qualities like sincerely, loyalty, punctuality, situation handling and leadership quality help me in reaching high standards.
- Planned, coordinated and executed various projects and in so doing gained considerable experience leadership and team management skills. 
Achievements
- Successfully organized food festivals, New Year eves and conferences.
- Successfully done training schedule for all the Stewards and captains.
- Awarded best employee in Atria Hotel Twice and Evoma Hotel once. 
WORK HISTORY
 [b]Training Manager From [/b]:December 2009 to 
 Evoma hotel – Bangalore- India Till Date
1. Identify “core competencies” of workforce.
- Identify “core competencies” of workforce with training director.
- Deploy competency mapping in the company.
2. Knowledge management
- Keeping training materials up to date.
- Using IT to produce training materials and manuals.
- Management of all training materials of company.
- Organizing the using of training materials in company (also include e-learning).
3. Training needs
- Identifying training and development needs within an organization.
4. Design and develop training programs
- Designing and developing training and development programs based on both the organization’s and the individual’s needs.
- Working in a team to produce programs that are satisfactory to all relevant parties in an organization.
5. Implement training programs
- Ensuring that statutory training requirements are met;
- Planning the training title.
- Make training plan monthly, quarterly.
- Amending and revising programs as necessary, in order to adapt to the changes that occur in the work environment.
- Organize training plan approved.
- Helping line managers and trainers to solve specific training problems, either on a one-to-one basis or in groups.
- Supervising the work of trainers.
- Management of training center.
- Train instructors and supervisors in techniques and skills for training and dealing with employees.
6. Appraisal of training effectiveness
- Evaluating training and development programs.
7. Design career development for all positions.
- Design “development way” for each position.
- Communicate career development to all employees.
8. Identify and implement career development for each employee.
- Check competency of each employee as requirements
- Identify development plan for each employee.
9. Workforce competency appraisal.
- Appraisal competency of employee periodically.
- Identify quality of workforce as requirements
- Develop testing and evaluation procedures.
10. Training Budget
- Considering the costs of planned programs and keeping within budgets.
- Assessing the return on investment (ROI) of any training or development program is becoming increasingly important;
11. Reports to top
SECONDARY RESPONSIBILITY 
- Contribute to the planning and delivery of the learning programs in hospitality, catering and associated subjects to colleges and faculty standards.
- Develop and prepare learning and assessment materials on behalf of college for a variety of purpose including use in learning resource center, workshops, laboratories and other learning environments.
- Undertake monitoring and assessment of students and clients progress and maintain up to date and accurate records.
- Participate fully in course team activities and to act as leader of c course team or teams is necessary.
- Contribute to the development on the faculty’s annual action plan.
- Contribute to the review of learning programs through the quality assessment framework and support the implementation of outcomes to ensure continues improvement in the quality of learning programs and the college service.
- Carry out her/his duties and responsibilities at all times with due regard to the equal opportunities, Health and safety, no smoking and quality Management policies.
- Undertake any training relevant to the efficient execution of any of the above duties and task and to take responsibility for her/his own professional development.
- Undertake any such others, broadly analogous tasks as the principal may from time to time determine or the demands of the college may require. 
 
F&B Executive/Manager in F&B From 1st September 2007 to
[b]Evoma Hotel, Bangalore – India To [/b]: November 2009
 
 
- Brief the staff about food and beverage sales achievements.
- Planning of indoor promotional activities and coordinating 
for outdoors advertisements and promotions.
- Regular training and briefings with staff for feedback on the 
developments that are required. 
- Negotiate arrangements with suppliers for food and 
other supplies.
- Ensure team abides with health, safety and hygiene 
measures in the restaurant. .
- Took the ownership of the whole and sole responsibility 
of the department tin the absence of the catering manager 
- Ensure that the operations are not hampered. 
- Briefing the subordinate cook on preparation of the order 
as per the customer’s requirements.
- Planning the menu of Restaurant along with the help 
of Executive Chef.
- Ensure proper and prompt service to the guests.
- Ensure proper cleanliness and hygiene at all F&B 
Service outlets.
- Ensure proper food preparation and presentation 
along with efficient utilization of supplies.
- Provide information regarding banquet functions to 
F&B service staff.
- Schedule and conduct daily/weekly/monthly meetings.
- Direct staff in the development, analysis and preparation of reports.
Tr.Supervisor / Supervisor in F&B From 11th February 2005 to 
The Atria Hotel, Bangalore- India 5th September 2007
- Brief the staff about the food and Beverage sales 
achievements and promotions.
- Organize the layout of the outlet to create a 
warm and welcoming atmospheres.
- Ensure that guests are satisfied with the service 
they receive.
- Ensure hygiene, health.
- Maintain the inventory control.
- Take regular feedback from the catering 
officers regarding the quality of meals and 
conveying the same to the assistant managers.
- Check and train the subordinate staff in 
every aspect relating to cleanliness and 
hygiene.
- Food, labor and all cost, management, marketing, 
development and management in hospitality and 
catering.
- Inventory control, preventive maintenance, 
professional delimit and quality coaching.
- Assist the Assistant Manager in every possible 
manner to ensure smooth running of 
operations.
- Organize training program for the fresher 
along with the help of H.D. department.
- Supervise monitor and co-ordinate the activities of
assistants who were engaged in food snacks and 
beverage service.
- Schedule the work of Food service staff.
- Estimate food and beverage consumption at the 
café .
- Order for the supply in the consultation of 
Manager.
- Train staff in job duties and sanitation and safety 
procedure.
- Maintain records of stock, repairs sales and 
wastage.
- Establish methods to meet work schedules
- Ensure that food and service meet quality control 
standard
[b]INDUSTRIAL TRAINING [/b]:
- In Food & Beverage Service at Hotel Dolphin, Vizac.-India
From 4th June 2004 to 30th November 2004
- In Food Production Section at Hotel Green Park, Vizac –India.
From 15th December 2003 to 31st January 2004
- In Food & Beverage Service at Hotel Nanutal, Goa-India
From 15th May 2003 to 26th June 2003
- In Food & Beverage Service at Hotel Breeze, Chennai- India
From 16th December 2002 to 31st January 2003 
- In Food Production Section at Hotel Kings Park, Chennai-India
From 15th May 2002 to 30th June 2002
- In House Keeping Department at Hotel Modi Manor, Ooty-India
From 20th December 2001 to 19th January 2002
[b]ACDEMIC PROFILE [/b]:
[b]Pursuing MBA (Marketing) [/b]: Annamalai University, Chidambaram, in the year of 2011
[b]MBA (Human Resource) [/b]: Annamalai University, Chidambaram, in the year of 2010
[b]BHM  [/b]: J.J College of Arts & Science, Pudukkottai at Bharathidasan University, in the year of 2004 
[b]HSC  [/b]: Devangar higher secondary school, Aruppukkottai, in the year of 2000 
[b]SSLC  [/b]: Devangar higher secondary school, Aruppukkottai, in the year of 1998
COMPUTER SKILLS
Working Knowledge of MS-Office, Word & Excel, Tally and Internet & Email[/QUOTE]

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