Resume built for oil and gas job opportunities by a jobseeker with experience in Facility & Administration Operations - would you like to offer this candidate a job/contract employment?
CV/Resume ID no.:
75541 Last Updated:
Saturday, August 18, 2007
Location (Residence): Bangalore, India Citizenship:India
Languages: Native:
Tamil Other:
Telugu
Education & Experience:
Work Authorization & Relocation:
Education:
Masters in English Years of Experience:
13 years
Authorized to work in: United States Present Location: India, Bangalore Relocation: Anywhere (International)
Expertise
Category
Subcategory
Ability
Experience
Operations
Camp Boss
Experienced
19 years
Administration
Customer Service
Experienced
19 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
To be a part of an organization which constantly strives to be a global leader, in Providing a world-class customer service, where customer satisfaction is the key to success, with diligence and hard work in the interests of the organization and in self interest too.
2. Work Experience - CV/Resume Part 2 [Mandatory]
Work Experience : Total experience of 14 years
►At present working as Operations Manager for the following companies AOL, Aviva, Accenture –Bang 3&4,BTC,Convergys,Dell, Duestche Bank, Earnest &Young, G.E Global tech, Gold Man Saches, i2 Technology, J.P.Morgan chase, Oracle ITPL&IBC, 3m ltd,Wipro, Yahoo from April 2007. For Nammura hotel.
► Worked At WIPRO EC-4 & Sharjapura As Manager for Catering &facility for Vaighai from Nov 1st 2006 to 31st March 2007
♪.Worked in “COUNTRY CLUB (INDIA) LTD.,) as club manager at sun
valley Blore, from 28th July 2004 to 22nd Oct 2005.
♪. Worked in “LAKE SIDE COUNTY” Blore as operations manager from
18th September 2003 to 6th July 2004.
♪.Worked in “GOLDEN WATERS” Kumarakom, kerala, as F&B
Manager from 9th Nov 2002 to 10th sept 2003.
♪.Worked in “INSWING” as Restaurant & Catering unit Manager from
27th oct 2000 to 18th oct 2002.
♪.Worked in “ BAGAVATI FINE DINE GARDEN” Blore as Restaurant
Manager from 15th July 1998 to 8th Jan 2000.
♪.Worked in “THE REGENCY” Blore as f&b controller and Banquet In Charge from 3rd June 1997 to 7th july 1998.
♪.Worked in “SHYAM GROUP OF HOTELS” Blore & Chennai, shogun/
Kabul/Duchess, as senior captain from 14th Aug 1994 to 8th May 1997.
♪.Worked in “TAJ CORAMANDAL” Chennai, as management trainee,
front office, House keeping & f&b service & f&b production from
18th March 1993 to 9th July 1994.
3. Education & Training - CV/Resume Part 3 [Mandatory]
Educational Qualification:
Class Institution Percentage M.A Annamalai University 52%
P.U.C Christ College , Blore 55.5%
S.S.L.C St. Xaviers High School 68%
Technical Skills:
B.H.M. Christ college (in-complete)
4. Computer Skills - CV/Resume Part 4 [Mandatory]
Computer Knowledge: Windows xp. M.S.Office.
5. Other Skills - CV/Resume Part 5 [Optional]
Strengths
• Excellent Analytical and problem solving skills.
• Can work independently or as part of a team, highly receptive and
adaptive to changes.
• Belief in hard work and commitment
• Good communication and administration skills.
6. Additional Information - CV/Resume Part 6 [Optional]
Develop systems in daily operations for improvement of business
Provided Manpower Management system to reduce labor cost
Planning of Budget for multiple business units
Review the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same.
Ensure that all the operational standards set for all the equipments & processes are followed.
Work in association with cost controllers in various areas of F & B costs.
Develop departmental trainers in association with the training department & oversee all the training activities within the department.
Maintain regular contacts with corporate customers, and build strong relationships with them.
Managing diverse operations encompassing new unit set up turnaround management & growth.
Managing the overall profitability of operations with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards.
Work with the Executive chef in the area of cuisine, menu planning & design.
Ensure prompt, efficient and accurate service to all guests.
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