sunil sudheesan

As Group General Manager for Hotels and Resort Divisions, I look after 2 Premium Resorts (Confident Cascade, Banerghatta Road and Confident Amoon, Old Madras Road) and one Hotel (Confident Propus, Langford Town) with an Inventory of 165 rooms and the total staff strength of 376 in the Hospitality division. My Major concern is to look after Business Development, Customer Interaction, Quality and Process, Manpower Selection and Training. I have a strong Background in F & B Operations particularly in handling multiple outlets of diverse nature.

Looking after Multicuisine Restaurant & Banquets as a key role.

•Worked at Fern Citadel Hotel, Bangalore as General Manager from Feb-2013 till Jan-2014, and an Inventory of 118 rooms, 12 Banquet Halls and the total staff strength of 121 in the Hotel division. The major achievement is the sales had risen to 30% when I took over the property.
Present Job Responsibilities are as follows:
•Ensures quality and process Management for smooth functioning of the Establishment.
•Ensures to have daily Marketing meet and gives them a target to achieve the Goals.
• Daily checks the Guest feed backs and ensure to call upon the guests if any Negative feed backs have been written and briefs the HOD'S in the Morning meetings.
• Weekly Training sessions will be conducted for all the HOD'S.
• Ensures the high level of food and service are maintained as per the 5 star Standards.
• Ensures Monthly MIS Reports to be submitted to the higher authorities.
• Checks Monthly Inventory reports given by all the departments and necessary actions taken.
•Ensures food and Beverage costs are maintained according to the standards with zero pilferage.
•Gives Guidance to HR for Hiring of all the staffs as per the Industry Standards.
•Ensures rewards for the staffs on weekly and Monthly basis according to their performances.
•Ensures to develop guest Relations and Market Strategy are maintained for the Profitability of the Establishment.
•Guides to follow the Rules and Regulations of the Company's Procedure.
•Ensures to achieve the Financial Goals and reduces the costs, wastage’s in all aspects.

 Worked as Department Head for Vasundhara, Green House (24 hours coffee shop + Multicuisine Restaurant)
 Expertise in South Indian Vegetarian Specialty Restaurants and room service
 Train the staff for better Functioning of the individual roles
 Preparation of monthly reports helping the General Manager to prepare the MIS
 Coordinate with the guests for the enhancement of quality of service and food in the restaurant
 Keeping the track of staff reports for their appraisals
 Planning for any special activities in the restaurant
 Replaces the Banquet Manager and the manager for specialty Multicuisine Restaurant on their off days under my supervision for this restaurant
 Special New Year program and Christmas celebrations organized in two consecutive years under my supervision for this restaurant
 Organized Seven wonders food festival in the restaurant

 Worked as Department Head for Vasundhara, Green House (24 hours coffee shop + Multicuisine Restaurant)
 Expertise in South Indian Vegetarian Specialty Restaurants and room service
 Train the staff for better Functioning of the individual roles
 Preparation of monthly reports helping the General Manager to prepare the MIS
 Coordinate with the guests for the enhancement of quality of service and food in the restaurant
 Keeping the track of staff reports for their appraisals
 Planning for any special activities in the restaurant
 Replaces the Banquet Manager and the manager for specialty Multicuisine Restaurant on their off days under my supervision for this restaurant
 Special New Year program and Christmas celebrations organized in two consecutive years under my supervision for this restaurant
 Organized Seven wonders food festival in the restaurant
 Organized Thai Food festival at Horizon (Specialty Multicuisine Restaurant)
 Achieved a class above related to the service prevailing earlier in the restaurant
 Achieved very high level of guest relation where guest remembers me with my name towards a better work and friendly environment
 Helped the Executive Chef in the compilation of new menus through regular guest feed backs

 Worked as Manager Banquets, Room service and Bar of this property
 Worked as an Asst. to Dy. Secretary for hiring staff in F & B
 Conducted Staff training program for all the staff
 Prepared banquets schedule for upcoming parties of the day
 Supervise the monthly report related to F & B

 Worked as banquet incharge under the supervision of F & B manager
 Involved in pre setup of parties and functions of the day
 Briefing to the staff down and casuals regarding the functions

 Worked as Senior captain for the Coffee Shop (The right Place), and room service area.
 Conducted daily briefing and occasional training for the staff of the restaurant