Vikneswaran Marimuthu
Summary
Exceptional leadership skills in coaching and supporting subordinates, conducting skilful personnel recruitment, and motivating staff. I am skilled in generating revenue, costing, management control, and pre-opening restaurants. Seasoned Operations Manager and talented leader with 25 years of experience applying exceptional planning and problem-solving abilities toward enhancing business plans and day-to-day activities. Results-driven and resilient in developing teams while improving processes and increasing productivity. Bringing solid understanding of industry trends, excellent communication skills, talent for spotting areas in need of improvement and implementing changes with strategic approach.
Overview
17
17
years of professional experience
Work History
Banquets Operation Manager
IHG Hotels and Resorts, Holiday Inn Orchard
03.2023 - Current
- Overseeing the hotel's banquet and catering operations
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Developed systems and procedures to improve operational quality and team efficiency.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Analyzed and reported on key performance metrics to senior management.
- Developed and maintained relationships with external vendors and suppliers.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Reduced operational risks while organizing data to forecast performance trends.
- Mitigated business risks by working closely with staff members and assessing performance.
Restaurant & Bar Manager
IHG Hotels and Resorts, Holiday Inn Orchard
01.2022 - 03.2023
- Manage three outlets with 15 full-time employees and eight casual employees
- Plan and conduct training weekly, monthly, and quarterly
- Generate revenue and costing while reviewing standard operating procedures for better working practices
- Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews
- Prepare and complete action plans, and implement production, productivity, quality, and customer service standards
- Resolve problems, conduct audits, identify trends, determine system improvements, and implement change
- Plan menus by consulting with chefs, estimate food costs and profits, and adjust menus
- Meet restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions
- Hold frequent discussion sessions with the team on well-being and customer experience journey, and review guest feedback for further improvement
- Create and implement an upselling strategy for festive season promotional packages, mooncakes, Christmas, Mother's Day, and CNY.
Restaurant Assistant Manager
Capella Singapore, Mediterranean Restaurant
07.2018 - 12.2021
- Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees
- Communicated job expectations, planned, monitored, appraised, and reviewed job contributions
- Planned and reviewed compensation actions, enforced policies, and procedures
- Created a new standard operating procedure for beverage inventory and a new wine list for the restaurant
- Achieved restaurant operational objectives by contributing information and recommendations to strategic plans and reviews
- Prepared and completed action plans, implemented production, productivity, quality, and customer service standards
- Focused on guest feedback and experience
Restaurant & Bar Manager
Food and Beverage
04.2017 - 06.2018
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
- Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
- Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
- Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus
- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways
- Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Food and Beverage Service Manager
Shangri-La
12.2014 - 01.2017
- Pre-Opening Team), To prepare and update the Outlet’s Departmental Operations Manuals
- In charge two outlets (Restaurant & Bar) Fully responsible for create cocktail and mocktail recipes for the hotels Training and recruitment of staff overlook the pre-opening and opening stages of the property
- To attend weekly Food and Beverage and Department Head Meetings, as scheduled
- To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary
- To ensure that all employees in the outlet deliver the brand promise and provide exceptional guest service at all times.
Food and Beverage Assistant Outlet Manager
Sofitel Hotels and Resorts
06.2011 - 11.2014
- Pre-Opening Team), To maximize revenues and profitability of the Outlet and ensure prompt, accurate and personalized service to all guest
- Plan, forecast and budget the revenue and cost for the outlet
- Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guest of the outlet
- Implement systems and procedures that achieve higher cost efficiency and guest satisfaction
- Work in association with the sales and marketing in the area of guest mix, guest profiles, effect of new / competition
- Work with the F&B Director and the Chef on Menu planning and pricing
- Plan and organize various food festivals, restaurant promotions or special occasions
- Review the profit and loss statement of the outlet and draw up action plans
- Maximize Guest satisfaction & Handling guest complaint Profit & Lost of Outlets Staff training, Rostering &beverage cost Controlling rebates and allow
- Liaise closely with Housekeeper to ensure guests special needs are met Ensuring food &Beverage Quality is maintained at highest level
Beverage Executive
Singapore Island Country Club
01.2010 - 01.2011
- Pool & Banquet) Food and, Maximized guest satisfaction and handled complaints, managed the profit and loss of the outlet, and controlled rebates and allowances
- Trained staff, created rosters, and controlled beverage costs
- Collaborated closely with the Housekeeper to meet guests' unique needs and maintained high food and beverage quality standards.
Food and Beverage Team Leader
Fairmont
01.2007 - 01.2010
- Maximized guest satisfaction, handled complaints, trained staff, and controlled rebates and allowances
- Managed restaurant buffets and event setups and ordered food and beverage while maintaining high-quality standards
- Received the Excellent Service Award 2009 (Silver Award)
- Meritus Hotels, Malaysia (Room Service, Butler, Fine Dining & Banquet) Food
Beverage Team Leader
01.2007 - 01.2010
- Maximized guest satisfaction, handled complaints, trained staff, and controlled rebates and allowances
- Managed restaurant buffets and event setups and ordered food and beverage while maintaining high-quality standards
- Received the Excellent Service Award 2009 (Silver Award)
- Completed courses in English Proficiency for Supervisors, Istana Spirit of Service, and Handling Difficult Customers.
Education
O level -
Skills
- Revenue and costing management
- Management control and reporting
- Pre-opening restaurants
- Skilful personnel recruitment
- Guest-focused personality and work ethic
- Hands-on and versatile
- Eye for detail
- Setting standards, rules, and operations
- Coaching and supporting subordinates
- Motivating staff
- Excellent at organizing and leading social activities
- Data Archiving
- Multi-Unit Operations Management
- Process Improvement Strategies
Timeline
Banquets Operation Manager
IHG Hotels and Resorts, Holiday Inn Orchard
03.2023 - Current
Restaurant & Bar Manager
IHG Hotels and Resorts, Holiday Inn Orchard
01.2022 - 03.2023
Restaurant Assistant Manager
Capella Singapore, Mediterranean Restaurant
07.2018 - 12.2021
Restaurant & Bar Manager
Food and Beverage
04.2017 - 06.2018
Food and Beverage Service Manager
Shangri-La
12.2014 - 01.2017
Food and Beverage Assistant Outlet Manager
Sofitel Hotels and Resorts
06.2011 - 11.2014
Beverage Executive
Singapore Island Country Club
01.2010 - 01.2011
Food and Beverage Team Leader
Fairmont
01.2007 - 01.2010
Beverage Team Leader
01.2007 - 01.2010
O level -
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