Gopi Krishnan Gopala Krishna Pillai

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Gopi  Krishnan Gopala Krishna Pillai

General Manager - Belvedere Bistro Deli Bar

Skills

Skills

New Business Development

Event Management

Operations Management

Coaching

Project Planning

Culinary Skills

Tourism

Resorts

Hotels

Hospitality Industry

Management

Pre-opening

Team Leadership

Human Resources

Restaurants

Training

Hospitality

Budgets

Team Building

Up-selling

Customer Satisfaction

Budget

Food & Beverage

Change Management

Customer Service

Work History

Work History
Mar 2014 - Present

Food and Beverage Manager

Pearlson Hotels and Resorts
Feb 2011 - Mar 2014

Assistant Director of Food and Beverage

Costa Crociere
The primary responsibility is to assist the Hotel Director for managing all shipboard food and beverage operations including all practices, procedures, training and obtaining guest satisfaction targets. A procedural approach to manage the entire onboard food and beverage department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
Jan 2010 - May 2011

Assistant Food and Beverage Manager

Silversea Cruises, Monaco, Monte Carlo.
• Assists the F&B Manager in the overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department. • Enforces safety regulations and house rules. • Assumes all duties of the F&B Manager in his absence; performs any other duties that may be assigned. ADMINISTRATIVE RESPONSIBILITIES. Confers with the F&B Manager in developing F&B budget, action plan and promotional activities of the department; stimulates sales and profit, controls operating expenses. • Provides Management with information regarding client satisfaction and activities of competition. • Makes frequent suggestions to Management in reference to improvement of general operation, cost control and profitability. • Attends to guest complaints, requests or inquiries regarding food and services and immediately. • Leads the team by holding daily briefings and monthly communication meetings, in the absence of the F&B Manager, to discuss various aspects of service and preparation with all concerned. • Trains and develops subordinates; follows-up and enforces orientation of all new employees and ongoing training of all staff.
Apr 2009 - Dec 2009

Assistant Food and Beverage Manager

LUX* Resorts- Diva Maldives Resort and Spa
 Responsible for training, promoting and disciplining the staff of eighty five in Food and Beverage Service Department.  Assist superior in preparing reports and projects, as well as follow up administrative work timely and efficiently.  Ensuring smooth communication between the restaurant and other sub-sections and departments of the hotel.  Having an eye for details to improve the quality of service and means of control, by continuously being creative and taking initiative.  Observe trends and new ideas in the market place (incl. competitors) in order to move with the changing requirements of clientele.  Constantly update knowledge and skills for the good of the establishment, through professional collaboration, seminar attendance, publications, and other resources.  Assist superiors in achieving the company’s goals and objective, with regards to the Food & Beverage Department.  Ensure that team member’s turnover is as low as possible  Achieve and exceed laid down quality standards of the hotel, with regards to guest’s service, among others.  Resolve team member’s grievances and other personal matters.  Work closely with Management and team members, stimulating motivation and a sense of group satisfaction, so as to facilitate employee retention.  Going the extra mile in attending to any guest’s, visitor’s query, special requirements, suggestion’s and dissatisfaction’s.  To ensure that all the activities of the restaurant are done and respected as per established hotel standards and procedures, and further assist team member in anyway possible. Aim to reach Quality Standards laid down by the hotel/ Food & Beverage Department.  Ensure punctuality, control absenteeism and take corrective actions where necessary.

Education

Education
2010 - 2010

STCW95

Univan Maritime Academy
1996 - 1997

Food and Beverage Management

American Hotel & Lodging Association
1995 - 1996

Diploma in Computer Science

Lakhotia Computer Academy
1994 - 1995

Pre Degree Course

Kerala University