Vinothkumar Balachandran

While being resourceful, innovative and flexible I am seeking a position to utilize my skills and abilities in the organization that offers Professional growth.

General Manager at GUTSY AFFAIR ENTERPRISE (2017-01 – Present)

Overall in charge of four F&B outlets operated in Coimbatore.

• Training Managers & Staff. Maintaining brand standards, policies and procedures.
• Responsible for assigning shift for managers and supervisors, assisting in overall management.
• Supervise and coordinate assigned shift; pre-meal meeting conducted with managers on daily. Assist in overall supervision of the department
• Check staff punctuality. Observe, teach, and correct staff's service.
• Communicate with guests and receive feedback.
• Examine food preparation. Examine beverage presentation.
• Checking that daily supplies ordered properly
• Follow up on established training steps.
• Handle guest comments and complaints.
• Ensure guest satisfaction.
• Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Recipe costing, Food cost and P&L.

Café operations manager at Café Udupi Ruchi (2015-01 – 2017-12)

• Training Staff and maintaining brand standards, policies and procedures.
• Responsible for assigned shift, assisting in overall management.
• Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily. Assist in overall supervision of the department
• Check staff punctuality. Observe, teach, and correct staff's service.
• Communicate with guests and receive feedback.
• Examine food preparation. Examine beverage presentation.
• Ordering daily supplies.
• Follow up on established training steps.
• Handle guest comments and complaints.
• Ensure guest satisfaction.
• Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Food cost and P&L.

Restaurant Manager at BurgerFuel (2013-01 – 2015-12)

Newzeland based groumet burger concept.

• Training Staff and maintaining brand standards, policies and procedures.
• Responsible for assigned shift, assisting in overall management.
• Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily. Assist in overall supervision of the department
• Check staff punctuality. Observe, teach, and correct staff's service.
• Communicate with guests and receive feedback.
• Examine food preparation. Examine beverage presentation.
• Ordering daily supplies.
• Follow up on established training steps.
• Handle guest comments and complaints.
• Ensure guest satisfaction.
• Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Food cost and P&L.

Admin - F&B Cost Controller at SULTAN CENTER – Good Food & Epicure Group (2011-01 – 2013-12)

• Prepare monthly financial statement (P&L Report).
• Entering recipes in FMC (Fidelio Materials Control).
• Responsible for F&B purchase.
• Responsible for Restaurant Inventory.
• Calculating food cost, cost margin and profit.
• Menu costing and price analysis.
• Preparing of price comparability report.
• Preparing variance report.
• Working in menu engineering and variance to analyze the cost price.
• To supervise periodic statement of product cost, monitoring actual costs against standard cost and analyzes and justify against the standard cost.
• To provide management with reports specifying and comparing factors affecting prices and profitability of products and services.
• Entering Price Quotes, Updating supplier list, Analyzing invoice and fixing price change.

RESTAURANT MANAGER at Appukutti Restaurant (2009-07 – 2011-08)

• In-Charge of all restaurant operation, costing, inventory, budgeting etc...
• Recruiting and Training Staff.
• ODC Operations.
• Check staff punctuality. Observe, teach, and correct staff's service.
• Communicate with guests and receive feedback.
• Examine food preparation. Examine beverage presentation.
• Ordering daily supplies.
• Handle guest comments and complaints.
• Ensure guest satisfaction.
• Checking up monthly Inventory, Invoice Analysis and Monthly sales report

MANAGEMENT TRAINEE at LE MERIDIEN (2008-05 – 2009-06)

• Work with the In Room Dinning Manager to achieve targets and company standards, filling in for the Restaurant Manger when needed.
• Promote and model the prompt and friendly treatment of customers in all aspects of service.
• Investigate and handle customer complaints and accidents tactfully.
• Monitoring all aspects of food presentation. Train staff and follow up as required.
• Participate actively in daily morning meeting.
• Prepare all shift related operations reports accurately.
• Perform other related duties, as assigned like in charge of Le Royal Club Lounge and Mini Bar Service.
• Telephonic order taking, promoting, upselling, ordering and prompt service within assigned time, getting guest comments after service.

B.Sc in Catering and Hotel Management – Hindustan College of Arts and Science (2008-01)

12th – Sri Gopal Naidu Hr.Sec.School (2005-01)

10th – TNGR Hr.Sec.School (2003-01)