Vijay K

 Handling Pan India workspace management and transition management  Coordinating with various functions / projects, evaluating their space requirements, based on MSAs and ensuring smooth transition by close interactions with project delivery heads & location facilities team.  Through regular employee connects & meetings with senior leadership, ensure all facilities related concerns are addressed to, from time to time & C-SAT levels are always above 90%.  Enhance employee satisfaction on administration, through various initiatives in coordinating with cross functional teams, internal stakeholders & vendor partners  Implemented various cost-optimization and best out of waste initiatives, yielding accolades from the senior leadership.  Various IOT & AI projects implemented in Softservices management at the location, yielded in digitalization of various functional level day-to-day services across the organization.

 Oversees and directs the personnel functions of the Multiplex including recruitment, hiring, orientation, coaching, counseling, training, wage and salary administration, performance appraisals and succession planning.  Monitors the present and future trends, practices and systems in the Multiplex industry, determines and ensures execution of competitive programs.  Ensuring speedy resolution of queries/ grievances to optimize Guest satisfaction levels.  Spearheading turnover worth approx Rs. 25cr P.A, from the unit handling currently.  Developing and implementing strategic plans, marketing plans, budget & to ensure optimum customer satisfaction, profitability on an on-going basis.  Ensures all applicable compliances were adhered to and monitored.  Devising and implementing policies & procedures to enable smooth flow of day-to-day operations

 Handled team of 150 staff, which comprises of the entire Hotel operations & Administration staff.  Manage operations with key focus on bottom line profitability by ensuring optimal utilization of resources along with streamlining the working SOPs for enhanced operational effectiveness  Develop systems and procedures that achieve higher cost efficiency and guest satisfaction  Prepare the promotion and marketing/PR plans for various outlets to increase the sales.

Handled 15 independent outlets, various corporate company kiosks & key accounts (HORECA) sales team of the F&B - Bakery division.  Plan and carry out sales & marketing to enhance the top line sales.  Prepare the promotion and marketing/PR plans for various outlets to increase the sales.  Retain guests and enhance guest loyalty through introduction of various new products, offers or other retention programme. Maintain regular contacts with corporate and individual customers, and build strong relationships with them. Client servicing & co-ordination, there by achieving the highest level of client satisfaction levels.

The day-to-day ordering & pricing of the SKU’s from various suppliers.  Responsible for the upkeep of the dept & the Display of sku's as per the planogram.  Drive the sales, with proper control on shrinkage of the highly perishable sku's through inventories carried out on a weekly basis.  Maximizing the sales through proper negotiation with the buyer, vendor and customers.  Benchmarking competitors to ensure that the prices are cheapest in the core sku’s.  Forecasting the volume of business to the buyer, to ensure both availability and pricing.  Proper vendor management to ensure that the stocks are indented and received on time for early morning display in the department.  Train the team to follow the processes & set standards to minimize errors.  Meeting the clients & review the feedback with the Buying team.

As a multiple Sites - Manager - Operations, was responsible for 16 operational sites’, with over a team size of 250+ & not limiting to Executive Chefs, Hospitality Managers & Executive Housekeepers as direct reportees.  Oversee operations of major IT/ITES companies, which include client relations, F&B Service & Production, soft services, guesthouse management, procurement, transportation, security, vendor management, etc.  Direct reporting to the state head - A.P region  Develop & implement the annual action plan.  Preparation of annual budget and monthly estimates for outlets & weekly analysis of same with location teams.  Check daily food cost & drive team towards targeted budgets.  Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.  Train team on processes & set standards to minimize errors.  Weekly review clients & analyze the feedback with location operations team.  Drive team for inclined customer satisfaction through improved service standards

 To lead the F&B department with highest level of service standards in all the 14 F & B outlets of the Club.  Achieve overall guest satisfaction and customer delight by offering trend setting and innovative products and services.  Plan, Forecast and Budget the revenues and cost for the Food & Beverage department.  Was directly responsible for staff recruitment, training, planning events, Standardizing, costing & departmental revenue target achievement.  Handling banquet operations and was directly responsible for the entire performance of a jumbo team of 180 staff members.  Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.  Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.  Active participation in guest relations had resulted in dipping of Compliant Levels & resulted in faster achievement of set targets with improved service levels).

Was responsible for staff recruitment, training, planning, budgeting & P&L of entire F&B, Sales & Marketing departments of the boutique hotel.

As a M.T & F&B Executive, had actively participated in various events & sales Promotional activities. Was able to achieve the growth in restaurant sales from 3.5 Lakh per month to 6 lakh & actively was part of the team which lead the hotel be awarded with A.P.’S 1ST I.S.O 9002 certified HOTEL

3 years course in Hotel Management from the prestigious IHMCT&AN - Vidyanagar, Hyderabad, under the direct administration of Ministry of Tourism, Pusa, New Delhi.

Enrolled in 1996 for B.A from the prestigious Osmania University (O.U) while simultaneously pursuing 3 years of HM course & passed out in 1999