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Sriram subramaniam

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Personal updated resume, willing to accept challenges coming my way in the realm of food & beverage operations, either on a consulting basis or as a full-time opportunity

Text of Sriram subramaniam

  • 1. SRIRAM SUBRAMANIAMCAREER PROGRESSION DETAILSalias Sunny Sriram(Sunny prefixed during the overseas sojourns inJapan and New Zealand to enable pronunciationconvenience, has remained entrenched in theprofessional realm!)Address: B4 Anubhav CHS, Sri RaghavendraSwami Marg, Sarvodaya Nagar, Mulund West,Mumbai, Maharashtra, India 400080.Email: [email protected]: +919769545955

2. PERSONAL STATEMENTA consummate hospitality professional, enriched with amulti-cultural exposure of over 26 years in supervisoryand senior positions. The diverse experience includesmanaging a wide range of hospitality operations, fromboutique QSRs and coffee chains, urban Business hotelsto Heritage hotels, Wildlife Park resorts to Boutiquehotels, Resorts & Motels. Adept in managing QSRs,especially chain-stores; conceptualizing, installing andoperating fine dine & specialty restaurants; restrobars,interactive dining areas, banqueting and industrialcatering operations. Have had an enriched exposure inproject stages of heritage hotels, business boutiquehotels and pilgrimage resorts as well. 3. CORE COMPETENCIESGerminating greenhorn projectsROI strategizingF&b marketing and business developmentGood articulation skills, strengths in mergingperformances with enduring relationships Multi-tasking in multi-cultural environments theforteStrengths in analytics while choosing alternativesfor decision making 4. CAREER SUMMARYIndia:Arrow Hospitality Consulting, Chief Consultant and Proprietor since April 2012Aromas Caf & Lounges (Ideal Hospitality Private Limited), President from February2009 February 2012. Wo r ke d u n d e r p r i n c i p a l s b a s e d a tB r i s b a n e , W Au s t r a l i a fo r s e t t i n g u p b o u t i q u e c a f Q S Rc h a i n i n I n d i a a n d m e n t o r i n g i t s i n i t i a l p h a s eRodas , a boutique Ecotel Hotel (Concept Hospitality Limited), General Managerduring Dec 2001 Dec 2006Lotus Nikko Hotels & Restaurants, Group General Manager during Apr 2001 - Dec2001WelcomHeritage Noor-us-Sabah Palace, General Manager from Jul 2000 - Jan 2001The Sariska Group of Hotels, Vice President - Operations & Sales from Sept 1999 -Jun 2000New Zealand:Easydine Consulting, Managing Director from Apr 2007 - Feb 2009Japan:The Taj Mahal Group, GM Operations & Sales from Sept 1994 - May 1999 5. CAREER IN CHRONOLOGICAL DETAILSince April, 2012ARROW Hospitality Consulting (Founder & Principal Consultant)Details of prowess summary in ensuing slidesFebruary 15th 2009 until February 14th 2012 - MumbaiAromas Cafe & Lounge (Ideal Hospitality Private Limited) www.aromas.asia,Position: PresidentReporting to: Chairman and Managing DirectorResponsibilities: Mentored the Indian JV partner at the onset of operations,under guidance from Aromas Australia, the gourmet coffee chain, HQ inBrisbane. The primary task was to build an f&b organization with highinternational standards. Gave vision and direction to business expansionplans, and suitably amended strategies, keeping the focus on primaryobjectives, which were to deliver operational break-even and ROI withintaut timelines. Codified processes for strict implementation for scalableimplementation. Also travelled extensively to Tier 1 and 2 cities pan-Indiato study topical sensibilities and prepare region-specific templates for ROIpotential. 6. CONTD2/-Key responsibilities that remained until the tenure, besides leading the team, were:(a) Prepare customized strategic business plans forROI of individual locations pan India based onresearch on customer preferences and lifestyles.Work to establish 99 outlets in Tier 1 and Tier 2cities in Phase 1 plan.(b) Formulate policies and budgets for performance;monitor progress month-on-month and takecorrective action on variances.(c) Review efforts to reduce Capex and Opex costs while increasing covers and APC in alloutlets.(d) Maintain rapport with landlords and stakeholders, and ensure statutorycompliances.Achievements: Successfully installed 7 outlets in just over a year, and well set to openmultiple outlets in 2012 ~2013. 7. CONTD..3/-April 22nd 2007 ~ January 5th 2009 - AucklandEasydine ConsultingPosition: Managing DirectorClients: Sai Motels Ltd., Auckland; Dakshin Food Products Ltd., Auckland;Dennys Restaurants, New Zealand; Spice Traders Ltd. , Auckland, ConcordiaInstitute of Business, Auckland, Auckland University Canteen.For Sai Motels Ltd., Consultantcum-Resident Business DevelopmentManager . The role involved dailyoperations as well as marketing theproperty through corporates. revampingthe motel by adding dining hall,conference venue and swimming pool.Personalized operations and marketedthe property resulting in 38% growth,despite the recession. 8. CONTD..4/-For Dakshin Food Products Ltd. (Jewel of India Restaurant, Mission Bay, Auckland;Office catering operations; South Indian brunch service; Ready-to-eat packagedfoods marketing). In Aucklands oldest170-cover Indian restaurant, streamlinedoperations and achieved growthin sales, customer service and productivity.Planned and executed the commencement ofbrunch service. Besides drafting StandardOperating Procedures and framework forservice quality audits, worked hands-on in therestaurant. Conceptualized and commissioned the Office catering which grewfrom zero to 17 clients within 3 months. Sales rose by 31% during this period,with a healthy upward trend at the time of closure of contract.For Spice Traders Ltd., gave consultancy that included handling of daily operationsand marketing. Achieved a 22% increase in sales within a short period of timefor their Oriental outlet in Albany. 9. CONTD..5/-February 22nd 2007 ~ April 21st 2007 - AucklandDennys Restaurants, New ZealandPosition: Training ManagerReporting to ChairmanResponsibilities: Initial responsibilities were to manage flagship restaurants atManukau and New Lynn, and thereafter deputed to revise existing StandardOperating Procedures and conduct scheduled technical training programmesexclusively for supervisory staff across the 6 stores in New Zealand.December 2001 ~ December 2006 - MumbaiRODAS, an Ecotel Hotel, managed by Concept Hospitality Limited, Mumbai, India(www.rodashotel.com. Part of the Orchid group of hotels. Ecotel operatesenvironmentally sensitive hotels)Position: General ManagerReporting to: Technical DirectorResponsibilities: Sales & Marketing, Daily operations, Budgeting, besides initiatingand conceptualizing projects of 4 new food & beverage outlets. 10. CONTD.. 6/-Achievements: a) ROI in 3 years and 8 months; b) the highest GOP per employee inthe Group, c) the lowest Cost % to Sales in the Group, d) the lowest manpowerattrition % in the Group. As GM of the luxury boutique township hotel in NorthMumbai, the unit rose from a fledgling 36 room and 11 serviced apartments, acoffee shop, to a specialty interactive Orientalrestaurant, 4 banquet halls, a rooftopbarbeque, a Patisserie, a Room Serviceoperation catering to the township, aDiscotheque, an event-based Restrobar,outdoor catering operations, Industrialcatering, besides two off-location f&b outlets.The role included business development, creatingbusiness plans and execute the timebound strategy plans. During the 5 years,presentations and pitches were given to corporates, and strategic contractswere negotiated in view with the boutique nature of operations. Conceptualizedover 50 events and festivals to promote f&b outlets and maintained a high ARR. 11. CONTD..7/-Key projects handled were(a) Launch of Zwigs, a trendy nightclub and musical theatre, that catered to theover 30,000 staff of call-centres in the close vicinity;(b) Launch of the first event-based RestroBar of Mumbai, Aura, with liveentertainment packaged alongwith an eclectic gourmet cuisine;(c) Launch of the first fully interactive fine-dine specialty Restaurant, the Far East;(d) Launch of Industrial catering, RICKs within the township.Created a demand for fine dining (higher end APC) and industrial catering (lowerend APC), and executed the creation of 3 fine-dine specialty restaurants andRICKs, an industrial catering unit. The hotel received various National awards inEnvironment conservation.April 2001 ~ December 2001 New DelhiLotus Nikko Hotels & Restaurants, New Delhi, India5 Specialty Oriental Restaurants in New Delhi, and Buddhist circuit Hotels inKushinagar and Shravasti, and an Indian restaurant in Nagoya, Japan.Position: Group General ManagerReporting to: Director 12. CONTD..8/-Responsibilities: Primarily responsible for Sales & marketing, however the scopeincluded daily administration of the Restaurants and Hotels including planningand execution of strategies, projects, kitchen management, training andappointment and handling promotions.Achievements: Successfully completed projects in Front office systemsApplications, Kitchen Facility Planning in the Hotels, Recruitment of SeniorManagerial staff. Created and installed Standard Operating Procedures for alldepartments, including review of quality standards. Signed strategic contractswith key travel companies for the promotion of Buddhist pilgrimage tours, andinstallation of customized services to attract Japanese tourists.July 2000 ~ March 2001 - BhopalWelcomHeritage Noor-us-Sabah Palace, Bhopal,India; Position: General ManagerReporting to: Chairman & Managing DirectorResponsibilities: Main responsibility besidesmanaging day to day operations was to headthe Sales and marketing for the boutiquehotel. 13. CONTD.. 9/-Achievements: Liaised with State Tourism officials to organize the first-ever stateconvention on tourism, which was represented by all major international travelagents. Prepared SOPs for the citys first specialty fine dine Indian kebabrestaurant.September 1999 ~ June 2000 - RajasthanThe Sariska Group of Hotels, affiliated to the HRH hotels, Rajasthan, IndiaThe Sariska Palace & The Kuchaman Fort, Rajasthan, IndiaPosition: Vice Pre

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