Selvam K

Oversees all aspects of Property Management in accordance with Company mission statement, including maximization of financial performance, guest satisfaction, and staff development within established quality standards. Responsible for the hiring, training and discipline of all hotel staff. 48 years old – Holding 27 years of experience in hotel industry. Holding 2-years' experience as Chief Operating Officer.

Holding 12 years' experience as Resort Manager / General Manager. Worked in two luxury Resorts. Both were in No:1 position in TripAdvisor during my service.

General Manager - Hotel Sangam, Thanjavur (Unit of Sangu Chakra Group of Hotels) - Thanjavur

(2022-11)

Chief Operating Officer - Sri Narayani Hospital and Research Center and Divine Groups - Vellore

(2020-12 - 2022-11)

Handling 80 rooms Hotel called KAMALANIVAS, Sri Narayani Holistic center (35 rooms ayurvedic Resort), Hotel Temple Tower (20 rooms boutique hotel), 220 cover restaurant (Divine Café), 40 & 74 cover restaurant in Vellore, Hospital Dietary, 1000 pax Capacity Wedding Mahal, Narayani Sweets & Bakery, Divine Bread Factory, Centralized Kitchen (South Indian, Bakery & Confectionery and Sweets) plus mentor & Trainer in Sri Sakthi Amma Institute of Hotel Management and Catering Technology. Reporting to Director and assist him for day-to-day Operations and long-term operations.

• Supervision: On the ground staff – housekeeping/restaurant/Front Office/Kitchen/Security/Ayurvedic Spa/landscaping and event planning
• Sales & Marketing: Hotel / Resort sales (Rooms and F&B) / enhance branding / training staff
• Fundraising: Meeting high profile and Potential clients/having good relationship with the guest gives better results to promote the Hotel / Resort and Restaurants
• Budgeting: Keeping a track on Hotel / Resort earnings & spending / to make sure that the hotel / resort runs under the approved budget/setting room rates / meal prices/hiring/planning special promotions and discount offers
• Performance Assessment: Staff performance at an acceptable standards/overseeing hiring and firing process for most personnel/conduct performance reviews
• Oversee all staff members
• Oversee front desk clerical job
• Reviewing finance / Overseeing hiring practices
• Holding meeting with various department HOD's
• Greeting and interacting with the guests
• Taking feedback and service recovery
• Empowering staff members to take decision against guest satisfaction
• Checking necessary supplies in various sectors of the hotel / resort as per the needs
• Attention to Detail: Broad vision about the facilities / stock/recruiting/hiring/training/keep a track of all aspects of running a place
• Types of recreation/entertainment/dining facilities/tourist attraction
• Managing season and non-season time business in an efficient manner
• Monitoring: Pay roll / accounts / marketing / expenses / customer billing / quality / property maintenance / maintain all equipment's / decision making / problem solving / knows about local market, happenings, promotions, cultural activities, exhibitions / staff welfare & training / setting goals / setting goals for the staffs/achievement etc.
• BNI Member in Vellore Region – Ultimate's Chapter

Resort Manager - Coco Lagoon by Great Mount Resort - Pollachi

(2017-07 - 2020-02)

Resort General Manager - Mantra Veppathur' Resort (now Mantra Koodam under CGH) - Kumbakonam

(2013-11 - 2017-07)

Food & Beverage Manager - Sangam Group of Hotels, Trichy - Trichy

(2012-06 - 2013-10)

Reporting to General Manager and assist him for day-to-day Operation and taking care of the entire hotel operations during his absence. Taking Care of Food & Beverage Operation for 3 Units.

• To monitor each Asst F&B Manager, Restaurant Manager, Executive, Sr. Supervisor and Supervisors KRA on a monthly basis and reports to General Manager
• Competition rate study report every Quarter to be prepared
• Minimum of 5 external sales calls per month
• Self to make minimum 5 outbound relationship calls per day
• Each Supervisory and Manager to receive minimum of 3 business cards daily for database building
• To delegate a team for database building
• To monitor weekly / monthly inventory reports understand and implement policies, procedures for effective control
• To monitor breakage and losses and identify methods to keep them to minimum
• Supervises periodically expiry dates on F&B items in department
• To ensure energy and water saving
• To ensure that profit margins are maintained, agreed costs are not exceeded through effective control
• Systems, sales analysis, menu costing, proper rotation of bar stock
• To monitor nonmoving analysis on a monthly basis and take appropriate decisions
• Introduce attractive food and beverage promotional ideas
• All business promotional ideas / concepts will be given Mar / June / Oct / Nov for effective implementation
• Coordinating training & development for the entire hotel
• Monitoring Efficiency Drive – Cost Saving

Assistant Manager Food & Beverage - Radisson Blu, Chennai - Chennai

(2006-03 - 2012-05)

Worked as Asst Manager – Food & Beverage. Overall F&B operations in charge and directly reporting to Director – Food & Beverage on day-to-day operations, brief and prepare the 'Process leaders' as per the forecast of the seasons. Team Member of ISO 22000-2005. Training Champion for the Department. Received Best Trainer Award for 15 times. Worked in THE GREAT KABAB FACTORY for 2 Years.

Senior Captain - Kuwait Palace Hotel - Kuwait

(2002-05 - 2006-02)

Senior Supervisor for an 80-cover coffee shop and a 250-cover shisha bar. 140 Inventory Hotel with Life style Food & Beverage outlets and separate Banquet Convention Centre. Takes care of outlet operation, staffing, duty Roaster and monthly reports. Report to F&B Manager on Day-to-Day operations. Promoted as Sr. Supervisor for a newly Opened Seafood Restaurant.

Food and Beverage Attendant - Le Royal Meridien

(2000-01 - 2002-04)

Pre-Opening Squad - Le Royal Meridian - 5 Star Deluxe Hotel - Joined as Food & Beverage Assistant. Team Member of 'Commitment to Excellence' training programme. 345 Rooms, 5 F&B outlets & Big Banquet facilities.

Trainee Captain - Hotel Savera

(1998-08 - 2000-01)

Joined as Tr. Captain - F&B. Pre-Opening Squad – Malgudi Specialty Restaurant. 260 inventory hotels.

Bachelor of Hotel Management & Catering Technology - Hotel Management & Catering Technology - J. J. Institute of Hotel Management (Affiliated Bharathidasan University) (1995 - 1998)

Certificate Course - Food & Beverage Activities - Carlson Learning Network (2010 - 2011)

Certificate Course - M.S. Office, Windows Package - Computer Joint (2009 - 2009)

Higher Secondary Studies - Science, Math's - TN Higher Secondary School, Porayar (1993 - 1995)

S.S.L.C - Schooling - Servite High School, Kottucherry (Karaikal Dist.), Pondicherry (1992 - 1993)