Resort Management Jobs Chennai : Mahindra Holidays Resorts Ltd

[krishni84]

Job Code Res010

Position Title Resort Manager

Place of Posting Multi-Location

Job Description
1. To provide leadership and support to the departmental heads and their team to ensure smooth functioning
2. To execute the Business Plan and meet financials as per the BSC.
3. Identify training needs & implement process/ programs to enhance service delivery and employee learning.
4. To oversee the CMET and other training programmes to retain and nurture key talent and build a strong line of management
5. To coordinate and audit, day to day operational aspects of each resort.
6. To monitor monthly income and expense vis a vis the budget.
7. To review and analyze the monthly MIS, and operate the Resort effectively and with an optimum level of efficiency.
8. Implement new and innovative F&B modules and events for Holiday activity.

Requirements and Qualification
1. young and dynamic leader
2. Age 35-40
3. Degree or diploma in Hotel Management
4. Experience in any one of the Operational Departments in the Hotel or Resort
5. Minimum of 2 years as Head of Department or 3 years as Resident Manager or EAM.

About Us:
Mahindra Holidays & Resorts India Ltd. Is a part of the USD 6.7 billion Mahindra Group, one of India’s leading Industrial Houses. The Group has interests in various sectors such as Automotive, Auto Components, Farm Equipment, Trade & Financial Services, Infrastructure and Information Technology. Mahindra & Mahindra has a successful track record as the Market Leader in each Sector. Mahindra Holidays & Resorts India Ltd., (MHRIL) a part of the Infrastructure Sector of the Mahindra Group, brings to the industry values such as Reliability, Trust and Customer Satisfaction. Started in 1996, the company’s flagship brand ‘Club Mahindra Holidays’, today has a fast growing customer base of over 79,000 members and 23 beautiful Resorts at some of the most exotic spots in India and abroad.

Contact Address:
Mahindra Holidays & Resorts India Limited
Mahindra Towers, 2nd Floor,
17/18 Patullos Road
Mount Road
Chennai -600 002.
Tel : +91-44-39881000
Fax : +91-44-30277778
mail to Careers@mahindraholidays.com
Website:http://www.clubmahindra.com

[Guest]

call me in this no.

[Guest-IJT]

Name : Anil Kumar
Email : anil2605 AT gmail.com
anilgairola AT aim.com
OBJECTIVE :
To build a career as a Chef with an esteemed organization and work with committed & dedicated people for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisines.
STRENGTHS :
- Efficient in making different delicious menu charts to attract customers.
- Can handle and prepare delicious quality healthy food for large orders in stipulated time.
- Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers.
- Proven ability to produce quickly under pressure, without sacrificing quality.
- Basic mastery of cooking philosophy and technique.
- Full range of managerial skills.
- Understanding of all key health and sanitation concerns.
- Skilled in all kitchen equipment and various cooking techniques.
- Committed to providing total quality service in culinary arts.
ACHIEVEMENTS :
Appreciated by Chef Mark Wilson in InterContinental The Lalit, Mumbai as a best Ala carte Chef for the year 2009-2010.
Recently I am promoted as a Chef de Partie.
Have received a special training Certificate of “You bring it to life” in 2010.
Awarded for “Exceeding Expectations” in 2008, at JW MARRIOTT Mumbai.
EDUCATION :
H.S.C Passed from Mumbai University.
COMPUTER PROFECIENCY :
MS-Word, Excel, Power-Point, Tally and Web Designing.
Hobbies and Interests : Socializing, Chatting, Making new friends, Internet surfing, Listening to music, and
Travelling.
Fluency in Languages : English, Hindi and Marathi
Total Work Experience : 7 Years.
PROFESSIONAL EXPERIENCE :
Position : CDP.
Company : Intercontinental the Lalit, Mumbai. (APRIL 2011 - TILL DATE.)
Position : DCDP.
Company : Intercontinental the Lalit, Mumbai. (FEB 2009 – MAR 2011.)

Responsibilities :
- Report to Chef De Cuisine.
- I am the 2rd In charge of this Fine Dining Restaurant called TRENDZ.
- It is 7 people’s team.
- I plan for set menu as per guest require and taste.
- I take daily inventory of store items and butchery too, by notice that there is less wastage and limited costs.
- I keep require items in my store with manufacturing and expiry date.
- I do anything to satisfy the guest.
- I maintain good Hygiene to my work area and in my kitchen by knowing all gloves and Hygiene policy.
- I help my C.D.C for food costing by ordering limited store.
- I always make sure that guest have standard, hygienic and good portion of food with nice plating.
- I take daily training of my juniors by making a dish and cross questioning.
- I always take guest’s feedback about food.
Hotel Information :
It is a 5star hotel with 367 rooms and 6 different outlets including a Bar.
Section /Cuisine Knowledge :
56Cover’s Fine dining (outlet kitchen) and handling The Outlet.
Position : DCDP.
Company : The Mark Boulevard, Bangalore. (July 2008 to Dec 2008.)

Responsibilities :
- Reports to Sous Chef.
- It was Main kitchen.
- I was 4th In-charge amongst 40 people’s team.
- I plan for daily buffet dishes as well as set menu as per guest require.
- I keep require items in my store with manufacturing and expiry date.
Hotel Information :
It is a Boutique Business Hotel with 76 rooms and 3 different outlets including a Bar.
Section /Cuisine Knowledge :
Main Kitchen and handled continental Section
Position : Commi I.
Company : JW Marriott, Mumbai. (Dec 2006 to July 2008.)

Responsibilities:
- Reports to CDP
- I am the 7th In-charge of the continental section amongst30 people’s team.
- I make daily buffet dishes as well as foods for banquet and set different-different types of counter in Banquet which calls as live counter.
- I help my CDP for food plating, menu planning and stuffing for next day.
- I always make sure that guest have standard, hygienic and good portion of food with nice plating.
Hotel Information:
It is a 5star luxury hotel with 356 rooms and 7 different outlets including a Bar.
Section /Cuisine Knowledge:
Main kitchen and worked in continental Section.
Position: Commis
Company: Inter-Continental, Mumbai. (Dec 2005 to Nov 2006.)

Responsibilities:
- I always make sure that my food fresh.
- I always make that guest will be happy by eating food which is prepared by me.
- I take daily inventory of store items and butchery too, by notice that there is less wastage.
- I keep require items in my store with manufacturing and expiry date
Hotel Information:
It is a 5star luxury hotel with 59 rooms and 5 different outlets including a Bar.
Section /Cuisine Knowledge:
Outlet kitchen and worked in Italian cousin.
Position: Apprentice Cook
Company: Taj Lands End, Mumbai (Mar 2004 to Dec 2005.)

Responsibilities:
- Reports to CDP
- I make sure that my area is clean
- I worked according by my superiors.

Hotel Information:
It is a 5star luxury hotel with 493 rooms and 5 different outlets.
Section /Cuisine Knowledge:
Banquet kitchen and worked in continental Section

[Guest]

Agilan Shanmugam,
E-mail :agilpearl AT yahoo.co.in.


To apply my Professional knowledge with my analytical aptitude, to innovate and achieve new through dedication and hard work.
- S.S.L.C St.paul’s Higher Secondary school
Salem 79.1%

- H.S.C St.paul’s Higher Secondary school
Salem 55.5%

D.H.M.C.T Shevaroys College of Hotel Management Distinction
and Catering Technology, Yercaud, Salem.


B.B.A. Annamalai University,
Chidambaram 55%
- As a Chef De Partie in The Residency, Coimbatore, India. (From May2005 to Aug2007).
- As an Asst. Cook in Norwegian Cruise Line, U.S.A. (From Sep2007 to till date).

- HACCP (Hazard Analysis Critical Control Point).
- USPH (United States Public Health).
- S.T.C.W.
- Confident and self motivated to take new challenging tasks
- Interested in working independently or as a team.
- Very co-operative and hardworking with dedication & determination.
- Positive attitude, hard working, highly motivated to work as a team.
- Open to new technologies, quick learner, can be moulded to fit into any position.
- Ability to think about a situation in different perspective angles.