ITHAYAJEEVAN S/O MUNIANDY
Johor Bahru
Summary
Working upwards career ladder in the Hospitality Industry towards achieving the level of Senior Management. Seeking a position to be a highly motivated and creative Food & Beverage Management Team in line with my natural ability to excel professionally in high quality service in the Food & Beverage. Besides that, providing me the opportunity to meet more industry professionals, sharing experiences and knowledge and learning new management skills and style. Finally, it also broadens up my knowledge base, such as global business prospective.
Overview
21
21
years of professional experience
Work History
Restaurant Manager
WINE TRADE ASIA PTE. LTD.
01.2023 - Current
- Overall operation, coordination and supervision of the assigned food outlet, in compliance with the established F&B policies and procedures of the restaurant
- Ensuring optimum guest satisfaction and maximizing profit for the outlet
- Maintain effective regular communications with relevant personnel at all levels
- Identify and delegate responsibilities to staff to ensure objectives are met through excellent service
- Maintain and update standard operation procedures
- Handle guest and staff complaints in a courteous and effective manner
- Train and develop staff in outlet to maximise performance
- To maintain a sound knowledge of the menu and presentation standard for food and drinks
- Monitor budget to control expenses in the outlet
- Provide cost reduction strategies to manage the outlet expenditure
- Monitor and maintain the operating system of the outlet
- Provide coaching and feedback to staff
- To prepare and oversee duty rosters
- Ensure all operational activities adhere to relevant legislations, health and safety regulations and licencing conditions
Senior Restaurant Manager
CREATIVE EATERIES PTE LTD
01.2022 - 01.2023
- Participates and assist with chef and other personnel to plan Creative food and beverage menus that are flavourful and popular with customers
- Assist in ensuring smooth day to day operation of the restaurant
- Assist operation to work with management personnel to plan advertising and marketing strategies and any special restaurant events
- Attain all financial target
- Manage and implement business continuity plans
- Participate in negotiations
- Administer purchasing and receiving procedures
- Manage compliance with F&B hygiene policies and procedures
- Identify and establish internal and external stakeholders' relationships
- Lead the team on each shift and ensure the company service standards are upheld
- Plan direct hiring, training and scheduling of food service personnel
- Lead with service vision and foster service innovation
- Optimize workforce for service excellence
- Conduct orientation and training
- Estimate food and beverage cost
- Supervise portion control and quantities of preparations to minimize waste
Operation Manager
UPTRON PTD LTD
01.2020 - 01.2022
- As an Operation Manager I oversee the short- and long-term planning for all food and beverage operations
- I manage front and back of house operations to achieve customer satisfaction and quality service while meeting or exceeding financial goals
- Develop business plan
- Develop and maintain business continuity strategies, policies and guidelines
- Drive customer loyalty for service excellent
- Facilitate innovation and lead managers/employees to manage change
- Oversee and manage the outlets profit and loss by meeting monthly target
- Strategize service operations
- Manage compliance with food and beverage hygiene policies and procedures
- Drive service quality and customer satisfaction
Restaurant & Bar Manager
CREATIVE EATEREIES PTE LTD
01.2019 - 01.2020
- Participates and assist with chef and other personnel to plan Creative food and beverage menus that are flavourful and popular with customers
- Assist in ensuring smooth day to day operation of the restaurant
- Assist operation to work with management personnel to plan advertising and marketing strategies and any special restaurant events
- Attain all financial target
- Manage and implement business continuity plans
- Participate in negotiations
- Administer purchasing and receiving procedures
- Manage compliance with F&B hygiene policies and procedures
- Identify and establish internal and external stakeholders' relationships
- Lead the team on each shift and ensure the company service standards are upheld
- Plan direct hiring, training and scheduling of food service personnel
- Lead with service vision and foster service innovation
- Optimize workforce for service excellence
- Conduct orientation and training
- Estimate food and beverage cost
- Supervise portion control and quantities of preparations to minimize waste
Food & Beverage Manager
BELLA VISTA WATERFRONT RESORT LANGKAWI MALAYSIA
01.2017 - 01.2019
- Managing food and beverage operations within budget and to the highest standards
- Leading F&B team by attracting, recruiting, training and appraising talented personnel
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Identify customers' needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI's, schedules, policies and procedures
- Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
Assistant Manager
CAFÉ NARTICS MELBOURBE AUSTRALIA
01.2015 - 01.2017
- Supervisor is primarily responsible for preparing food items to be used in all menu items
- And responsible for receiving inventory and verifying the orders
- Assumes responsibility for quality of products prepared and served
- Ensures that all items meet or exceed food safety standards
- Serve all food from the counter using correct tools and presentation techniques
- Should be friendly & approachable & have a good customer attitude
- Promote customer care through all actions and behaviours
- To operate cash register and EFTPOS
- Keep service counters clean and fully stocked
- Ensure the food is served to the correct temperature & portion size
- Assist with food preparation as required
- Ordering stock and maintaining cost
- Weekly schedule for all co-workers
- Clean relevant service, preparation and storage areas using correct chemicals where appropriate and sign cleaning schedules as necessary
- Must be completed at the end of every day
- All refuse to be removed from the kitchen/Café Counter and put into the correct recycling streams
Assistant Food & Beverage Manager
KINGS GREEN HOTEL CITY CENTRE MALLACA MALAYSIA
01.2013 - 01.2015
- To ensure the smooth operation of the outlets, delivering a consistent quality product and service that comply with company policies and standard operation procedures
- To maximize profitability of the outlet by increasing turnover, revenue and covers as a priority and controlling cost as a second priority
- To participate in all activities of planning, directing, controlling and coordinating in the outlet and all related administrative duties
- To select and recruit employees for the outlet
- To plan and implement continuous effective skill training program in line with the standard set by the management
- To maintain accurate employees' attendance and payroll record
- To perform periodic employees' appraisals and evaluation in order to recommend any promotion and transfer
- To conduct periodic communication meeting and daily pre-meal briefing in order to review and improve service standards
- To maintain the daily logbook recordings comments, complaint, sales information and other necessary information for the Director
- To maintain high standard hygiene and sanitation in all areas of the outlet
- To work closely with Chef to ensure a smooth service and coming up with suggestions regarding menu changes
- To be constantly aware of what competitor are doing regarding new menus and pricing, business trend, covers and average checks
- To perform duties as specified by management in time of requirement
- Seeking a challenging position as Assistant Food & Beverage Manager in Responsible for the overall administration and Operation of the outlets and to maintain quality and consistency of service delivered to guest
- To maintain the sales report, inventories, profit & lost, cost controlling, quality of product and services
Bar and Restaurant Assistant Manager
GRAND PARK ORCHARD PARK HOTEL GROUP SINGAPORE
01.2010 - 01.2013
- As an Opening outlet Manager, I have achieved high quality of service, revenue driven, focus on the marketing & promotion planning throughout the year
- Design, planning the menu and introducing latest new products into the outlet
- Consistency on Food & Beverage standards, involved in the costing, supplier negotiation and keeping the outlet operation ongoing success
- Working closely with the beverage consultant on the selections at fine spirits, latest and modern American Classical Cocktails creations and fine wine selections
- Motivate and influence rank and file employees
- Restructuring work set up to suit the need of operation
- Conducting training to new and existing employees and managing daily shift operation
- Maintain a good relationship with internal & external department
- Handling of internal & external customer complain and enforcing company rules and regulations
- Organizing staff training data and meeting deadlines targets
- Creating Cocktail / Mocktail for promotion and training new bartenders, new staff and trainees
- Maintaining and ordering of bar and restaurants equipment's
- Introducing product of demand which are unavailable within outlet
- Providing ideas for promotions and improvements
Junior Bartender / Bar Captain
THE FULLERTON HOTEL SINGAPORE
01.2008 - 01.2010
- Supervise all facets of a bar, schedule all bartender's shifts and serve alcoholic and non-alcoholic beverages to patrons of the bar
- Also prepare opening and closing shift paperwork, stock the bar area and supervise other bartenders who are working throughout their shifts
- Responsible for interviewing, hiring and firing bartenders and serving food at the bar if they work in a restaurant
- Responsible for stocking the bar
- Must be physically able to easily lift beer kegs, beer cases and liquor cases
- Work in crowded conditions with up to several hundred people waiting for drinks at any one time throughout their shifts
- Teach new bartenders how to make drinks and how to use registers or point-of-sale, or POS, systems, in order to sell and keep track of the bar's stock and inventory
- Opening and closing of the bar
- Ordering stock and maintaining cost
- Conducting and monitoring monthly beverage inventory
- Creating Cocktail & Mocktail for promotion
- Enforcing standard operating procedures
Management Trainee, 6 months / Junior Captain
HOLIDAY INN ATRIUM SINGAPORE
01.2006 - 01.2008
- Perform numerous tasks ranging from removing dishes, glasses and silverware from tables and bringing them to the kitchen for cleaning to providing customers with information about the local area, including directions to a destination, if necessary
- A captain waiter may also garnish the dishes and prepare them for serving as well as describe and suggest wines to customers and help maintain the cleanliness of the establishment
- Assisting Managers on day-to-day operations
- To maintain proper work order, systematic and organize
- To ensure Hotel standard are maintained
- To increase productivity and revenue with available resources
- Conducting daily and monthly inventory
- Personalized interaction with customers
- Ensuring all bar equipment are in clean and working order
Parttime job to gain experience in Food & Beverage
PAN PACIFIC HOTEL KUALA LUMPUR INTERNATIONAL AIRPORT
01.2004 - 01.2006
- As a beginner into the hospitality industry, I have learned basic techniques and undergone varieties of training provided by the hotel to continue success at work, to be familiar with the duties and responsibilities
- Maintaining the bar in terms of product and equipment
- Managing day by day bar operation and service
- Ensuring cleanliness and hygiene
- Ensuring given task is completed
- Personalize guest interaction
Education
Diploma -
Global Institute of Studies
01.2006
Secondary level - S.P.M
Saint Michael Institute
01.2003
Primary Level -
Guru Kalghidhar Ipoh
01.1998
Skills
- Computer Literacy
- MS Office
- Power Point
- Excel
- English Studies
- Karate
- Tourism & Hospitality Management
- Effective Hospitality Supervision
- Food & Beverage
- Smart Start Program
Languages
English
Malay
Tamil
Personal Traits
I tend to be always motivated, honest, dependable, flexible and professionals to help the company grow and prosper. Always develop myself to be an asset rather than a liability to the organization.
Skillscertifications
- Certificate of Computer Literacy (MS Office, Power Point and Excel)
- Certificate of participation of English Studies
- Certificate of Participation in Arena of Karate (1996-2002)
- Certificate of Government Youth Academic & Sports
- Certificate of Diploma in Tourism & Hospitality Management
- Certificate of Effective Hospitality Supervision Certificate of Food & Beverage
- Smart Start Program
Additionalinformation
YES, 1(one) Month Notice, Yes (Motorbike), SGD4200.00 to SGD4500.00 (Negotiable)
Personal Information
- Age: 38
- Ethnicity: Indian
- Health Status: Excellent
- Date of Birth: 05/21/86
- Gender: Male
- Nationality: Malaysian
- Marital Status: Single
Timeline
Restaurant Manager
WINE TRADE ASIA PTE. LTD.
01.2023 - Current
Senior Restaurant Manager
CREATIVE EATERIES PTE LTD
01.2022 - 01.2023
Operation Manager
UPTRON PTD LTD
01.2020 - 01.2022
Restaurant & Bar Manager
CREATIVE EATEREIES PTE LTD
01.2019 - 01.2020
Food & Beverage Manager
BELLA VISTA WATERFRONT RESORT LANGKAWI MALAYSIA
01.2017 - 01.2019
Assistant Manager
CAFÉ NARTICS MELBOURBE AUSTRALIA
01.2015 - 01.2017
Assistant Food & Beverage Manager
KINGS GREEN HOTEL CITY CENTRE MALLACA MALAYSIA
01.2013 - 01.2015
Bar and Restaurant Assistant Manager
GRAND PARK ORCHARD PARK HOTEL GROUP SINGAPORE
01.2010 - 01.2013
Junior Bartender / Bar Captain
THE FULLERTON HOTEL SINGAPORE
01.2008 - 01.2010
Management Trainee, 6 months / Junior Captain
HOLIDAY INN ATRIUM SINGAPORE
01.2006 - 01.2008
Parttime job to gain experience in Food & Beverage
PAN PACIFIC HOTEL KUALA LUMPUR INTERNATIONAL AIRPORT
01.2004 - 01.2006
Diploma -
Global Institute of Studies
Secondary level - S.P.M
Saint Michael Institute
Primary Level -
Guru Kalghidhar Ipoh
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