RICHI EVENT PLANNING GROUP AT CHENNAI – EVENT OPERATION DIRECTOR/FOOD & BEVERAGE OPERATION
RICHI EVENT PLANNING GROUP
Total years of experience :31 years, 4 Months
Contacting Wedding, Corporate Events, Music Event, Birthday Party, Product Launch, Get together. Coordinated all amenities:
Accommodations, and related departments including site selection,
Special staff requirement,
Food, Beverage, Service, transportation, and audio or visual equipment.
Monitors and controls event budgets and negotiates all necessary contracts payment process. Planing, design and product within time limit.
Working closely with the guest and identify their needs to ensure guest satisfaction.
I am good in time management and have a good communication skill.
I have a ability to manage multiple projects independently.
EXECUTIVE SUMMARY
Hi, this is RICHARD MATHIAS A'Dynamic professional with enthusiastic, ambitious and professional individual who has a proven record of accomplishment of achieving results in highly competitive environments. A
true Operation MANAGER who Is Driven To Hunt For New Business, And Is Mentally Resilient Enough To Be Able to push past rejection to achieve results. I am a talented officer with considerable experience in industry and who can enhance the performance of any business by using his energy, drive and commitment to succeed to build outstanding relationships with customers and drive overall revenue growth. Right now the looking for a suitable managerial position with a company that is renowned for hiring exceptional people and for giving them unparalleled opportunities to build their careers and capabilities.
Radisson Grenada Beach Resort as a Beverage Director / Brand Quality Manager.
• Extensive knowledge of Food and Beverage operations, both preparation and Service. Having a strong and dedicated Food & Beverage leadership.And hired the best talent for the top poition and train the staff to deliver a world class Food and Beverage service.I also manage the profitabllity by controling the Food and Liquor and labour cost.And also implement the Food and Beverage weekly/monthly calender of event and promote it for the in house guests and local guests.
As a Brand Quality Manager at Radisson:
*Meet & Greet VIPs.
*Actively listen and resolve complaints.
*Responding to guest needs and being proactive.
*Taking owernership of guest requests and ensuring this is adhered to all times.
*Analyze customer feedback and online reviews and suggest ways to improve ratings of enhance guest experience.
*As a Brand Quality Manager to provide personal attention and to take personal responsibility.when providing guest service to deliver a guest experience.which makes our guest feel at home.
*And to follow up the Radisson philosophy " Yes I Can "
*Improve decision making by clarifying goals, sharing perspectives, indentifying options and created a way forward.
*Understand how to reply the review in the Medalia(Radisson)Tripadvisor, Booking.com
• Plan for all New Builds - stocking of F&B items & supplies, set up of all F&B areas in a timely fashion, coordinate loading dates and movement of F&B staff on board, ensure all start up functions are planned and executed properly, and follow through in the months to follow.
• Maintain a monthly Management Schedule for key food, bar & storeroom management, communicate the same to the fleet, and take action to counter unplanned for movements as and when needed to ensure ships are adequately staffed in these positions.
• Managing Food & Beverage Inventory and Cost Controls and reported to the F&B Manager on weekly basis & implementing effective control measures to reduce and maintain running cost of unit. carried out accurately and in a timely manner, and monitor the same consistently
• Planning, purchase of catering equipments for the catering equipments handling the catering overall budget, controlling the Bar Stock, Training the bar staff, Supervise all bar locations.
• Be a part of, and provide suggestions, feedback etc to any F&B related revenue, In Food, Restaurant & Bar cost or service initiatives in the food, bars and dining rooms
• Design and implementation of management systems, administration policies and operational procedures, Supervising and training Trainee Asst Managers, Assistant Restaurant Managers & Asst Bar Managers.
• Staff training in the areas of Food Preparation, Service standards and safety, Personal appearance, Customer service, suggested selling techniques
• Maintaining Standards of Quality, Service, In the Kitchen.
• And sanitation standards of United State Public Health to maintain all the time.
• Have a good knowledge of the HACCP (Hazard Aanalysis and Critical control Point )
Plan and principles.
• Ensures that waste control and garbage separation is followed up as per (ECP)
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