Vinil Kumar Muraleedharan Pillai
Muscat,Oman
Summary
Experienced Catering Manager able to handle both customer-service and administrative tasks with professional and efficient attitude. Specializing in Industrial catering dining with outstanding knowledge of budgeting and detailed cost analysis. Successful at outstanding leadership and top-of-the-line personalized service.
Overview
29
29
years of professional experience
Work history
Catering manager
Galfar Eng & Cont. SAOG
Muscat
2010.04 - Current
- Set & execute targets and goals on strategic and functional level for the operations department
- Set & execute main rules and responsibilities & duties for all key positions in the department
- Handle all major issues with respect to operations & Ensure compliance with HACCP
- Staff Assessment and Evaluation and motivate staff for maximum performance
- Ensure effective implementation of Quality and Health, Safety & Environment policies of the company
- Prepare weekly / monthly performance report and control cost effectively and achieve budgeted material cost and profitability
- Menu planning and Menu costing
- Ensure effective and maximum utilization of manpower resources and preparation of duty rosters
- Raw material requirements, supplier relationship, shipments scheduling
- Facility design, allocations of equipment and staff & Inventory management.
Catering Manager
TAWOOS INDUSTRIAL SERVICES CO L L C
Muscat
2007.12 - 2010.01
- Set & execute the operations plans & strategies
- Monitor and ensure the right execution of the action plan
- Coasting and Quality control
- Location Staffing
- Ensure compliance with HACCP and ISO 22000 standards and ensuring Health & Safety regulations strictly observed
- Staff Assessment and Evaluation and motivate staff for maximum performance
- Maintaining ideal standards of food Quality, Quantity, Hygiene, Safety and Client relation
- Generate weekly /monthly performance report and Working out towards the profit target set by the Management
- Kitchen operations direct supervision and management
- Stock control & Stock taking, Consumption control & Waste management.
Asst. Manager Operations
PENGUIN TRADING EST. L L C
Muscat
2007.01 - 2007.08
- Set & execute targets and goals on strategic and functional level for the operations department
- Set & execute the operations plans & strategies
- Monitor and ensure the right execution of the action plan
- Coasting and Quality control
- Location Staffing
- Staff Assessment and Evaluation
- Monitoring the quality of the product and service provided and Interacting with customers
- Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered
- Feed back to top management
- Generate weekly /monthly performance report and Working out towards the profit target set by the Management
- Menu planning and menu costing
- Knowledge of service requirements detailed menu selections, major ingredients, appearance, texture, garnish & presentation.
Project Manager
Al Athnain Co L L C
Sultanate of Oman
2000.03 - 2006.11
- Location Staffing, Coasting and Quality control, Staff Assessment and Evaluation
- Providing the clientele with appropriate food and other services as per the contract
- Maintaining ideal standards of food Quality, Quantity, Hygiene, Safety and Client relation
- Ensuring Health Safety & Environment regulations are strictly observed
- Raw material requirements, supplier relationship, shipment scheduling, stock control & stock taking, consumption control, waste management
- Kitchen operations direct supervision and management
- Organizing, leading and motivating the catering team
- Planning shifts and rotations
- Proper presentation, portion control
- Working out towards the profit target set by the Management.
Restaurant Manager
A’Rifaak Restaurant (Division of Al Tawajed L L C)
Sultanate of Oman
1998.10 - 2000.02
- Reporting to the General Manager
- Staff Assessment and Evaluation
- Restaurant staffing
- Representing a team of supervisors who ensure highest standards of service
- Maintaining Guest relation
- Providing the management with information like Average Per Check (APC), Beverage coast, Guest Histories etc
- Sales forecasting
- Training the restaurant staff regarding up selling, service etiquette, grooming, personnel hygiene etc
- Planning new promotions and initiatives and contributing to business development
- Knowledge of service requirements detailed menu selections, major ingredients, appearance, texture, garnish and presentation
- Proper presentation and maintaining proper serving temperatures
- Maintaining ideal standards of food Quality, Quantity, Hygiene, Safety and Client relation.
Restaurant Manager
Taj Malabar
Cochin
1997.05 - 1998.09
- Reporting to the F & B manager
- Restaurant staffing
- Staff Assessment and evaluation
- Representing a team of supervisors who ensure highest standards of service
- Maintaining Guest relation
- Providing the management with information like Average Per Check (APC), Beverage coast, Guest Histories, Sales forecasting etc
- Knowledge of service requirements detailed menu selections, major ingredients, appearance, texture, garnish and presentation
- Proper presentation and maintaining proper serving temperatures
- Training the restaurant staff regarding up selling, service etiquette, grooming, personnel hygiene etc.
Restaurant Captain (Management Trainee)
Hotel Sheltor
Gwalior
1996.12 - 1997.01
- Reporting to the Restaurant Manager
- Restaurant staffing
- Staff Assessment and evaluation
- Representing a team of supervisors who ensure highest standards of service
- Maintaining Guest relation
- Providing the management with information like Average Per Check (APC), Beverage coast, Guest Histories, Sales forecasting etc
- Order taking & monitoring the quality of the product and services provided
- Keeping Financial and administrative records.
Management Trainee
Park Sheraton Hotel & Towers
Chennai
1996.06 - 1996.07
- Work as a Management Trainee in Park Sheraton Hotel & Towers in Chennai, worked in different outlets of Food & Beverage Service Department.
Management Trainee
Hotel Quality Inn Aruna
Chennai
1995.06 - 1995.08
- Work as a Management Trainee in Hotel Quality Inn Aruna to learn various works in Food & Beverage department and observe the function of the star hotels of such kind.
Education
MBA - Operations Management
Sikkim Manipal University
B.Sc. - Catering Science and Hotel Management
Barathiyar University
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National Hospitality Institute
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TSI Quality Services
Food Safety Level 4 -
Heighfield Qualifications
U K 2024.03 -
Skills
- Menu development
- Food safety management
- Stock control
- Advanced cooking techniques
Languages
English
Advanced
Hindi
Advanced
Malayalam
Native
Arabic
Intermediate
Tamil
Intermediate
Custom
Catering Officer
Personal Information
- Passport Number: S 0548076
- Date of birth: 11/03/1977
- Gender: Male
- Nationality: Indian
- Marital status: Single
Timeline
Food Safety Level 4 -
Heighfield Qualifications
2024.03 -
Catering manager
Galfar Eng & Cont. SAOG
2010.04 - Current
Catering Manager
TAWOOS INDUSTRIAL SERVICES CO L L C
2007.12 - 2010.01
Asst. Manager Operations
PENGUIN TRADING EST. L L C
2007.01 - 2007.08
Project Manager
Al Athnain Co L L C
2000.03 - 2006.11
Restaurant Manager
A’Rifaak Restaurant (Division of Al Tawajed L L C)
1998.10 - 2000.02
Restaurant Manager
Taj Malabar
1997.05 - 1998.09
Restaurant Captain (Management Trainee)
Hotel Sheltor
1996.12 - 1997.01
Management Trainee
Park Sheraton Hotel & Towers
1996.06 - 1996.07
Management Trainee
Hotel Quality Inn Aruna
1995.06 - 1995.08
B.Sc. - Catering Science and Hotel Management
Barathiyar University
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TSI Quality Services
MBA - Operations Management
Sikkim Manipal University
National Hospitality Institute