Manu Sunny

I am residing in Northampton. I reached in the UK 5 years ago. As I have tier two visa and dependent, I am permitted to do jobs and legally stay here. I am an energetic and hardworking professional with 10 years of experience in hotel and management fields, holding a Master's in Business Administration. Skilled in management, team collaboration, and adapting to diverse work environments, with a proven ability to contribute effectively in team settings.

Food and Beverage team leader - Emirates lounge - Dubai, United Arab Emirates

(2011-07 - 2016-12)

• Preserve excellent levels of internal and external customer service.
• Identify customers needs and respond proactively to all of their concerns.
• control food and beverage operations within budget and to the highest standards.
• Measure that staffs are following with dress codes as per the requirements.

Food and Beverage Team Leader - Radisson Blu - Golden sands, Malta

(2020-01 - 2020-12)

Duty manager - Fawsley Hall Hotel & Spa - Daventry, United Kingdom

(2022-01)

• Staff Supervision: Overseeing the daily operations of a specific department food & beverage. This includes managing and supervising a team of employees, ensuring they follow hotel policies and procedures, and maintaining high standards of customer service.
• Training and Development: Providing training and support to new staff, ensuring they are aware of health and safety standards, customer service protocols, and other relevant procedures.
• Guest Relations: Ensuring that guests receive excellent service. This can include resolving complaints, offering personalised services, and ensuring guests have a positive experience throughout their stay.
• Health and Safety: Ensuring that the hotel complies with safety standards and legal regulations. Supervisors are responsible for maintaining a safe environment for both guests and staff.
• Inventory and Stock Control: Managing inventory for department supplies and ensuring adequate stock levels for smooth operations. This could include cleaning supplies, amenities, food & beverage items, or linens.
• Budget Management: Assisting with budget preparation and cost control, ensuring departmental expenses stay within allocated budgets.
• Quality Control: Monitoring the cleanliness and organisation of the hotel, including checking rooms and public areas, and ensuring the hotel meets the required standard for its rating.
• Reporting: Keeping accurate records and reports of the department's operations, issues, and feedback for management.
• Shift Management: Managing shifts, ensuring adequate staff coverage, and overseeing the smooth operation of the department during busy periods.
• Customer Feedback and Improvement: Collecting and analysing guest feedback and implementing strategies to improve customer satisfaction.
• I taking responsibilities of maintaining the high safety quality standard of delivering the food.
• HACCP Implementation (Hazard Analysis and Critical Control Points): Identifying potential hazards and establishing critical control points to mitigate risks during food production and service
• Quality Assurance & Control (QA/QC): Developing protocols to ensure food products meet safety, taste, and texture standards.

BSC - Hotel Management - University Of Kerala (2008-05 - 2011-11) Palayam, Thiruvananthapuram, 695034, kerala, India

MBA - Tourism Strategic Change Management - University Of Touriba (2018-07 - 2020-11) Zemgale suburb, Riga, LV-1058, Riga, Latvia