Praveen Kumar Punjerala

Summary

Managed Food & Beverage outlets - Banquets, In-Room Dining, Coffee shops, Bars and Specialty Restaurants ensuring standards of quality and service are maintained supervising, more than 30 employees in various areas of responsibility.

Developed departmental procedures to ensure guest expectations are exceeded. Obtain feedback from guests on a regular basis on quality of food & service by being visible and interacting with them. Maintain competition in the market by introducing new F&B products to increase revenue & awareness. Revised and develop menus to analyze cost ratios. Ensure consistent departmental briefings & interdepartmental communications.

Established guidelines so associates understood expectations and parameters of empowerment to provide excellent guest service. Provided ongoing coaching & development to associates and displayed an empathetic and open management style to positively impact associate satisfaction. Periodically prepared F&B operating and capital budgets. Reviewed financial transactions and monitored budgets/forecasts to ensure efficient operations without sacrificing quality of food & service. Reviewed and analyzed monthly P&L and payroll statements including productivity, inventories and direct expenses. Developed annual advertising and promotions calendar to exceed revenue expectations. Maximized revenue opportunities through pricing & volume strategies.

Work History

Work History
Aug 2011 - Present

Food Services Manager

Compass-Canada

  • Ensure strict adherence to all programs in place.
  • Work directly with associates and supervisors to ensure units are operating to standards of client, Chartwells and where applicable external brand partners
  • Assist in recruitment for hourly associates
  • Ensure all marketing initiatives are rolled out in units according to plan
  • Scheduling associates and supervisors and adjusting as required
  • Ensure all programs are in place to assist in controlling costs in both food and labour
  • Compliance to all audit standards as put forward by Chartwells to include food safety, physical safety and financial process in addition to other standards as outlined by unit director
  • Develop and implement action plans as required for mystery shops, marketing audits, food safety audits, financial and health and safety audits
  • Ensure training is completed for all new hires and new program implementation
  • Address customer and client concerns in a timely fashion as required. Monitor and adhere to retail location budgets as provided by Chartwells
2003 - 2011

Food & Beverage Operations

Algonquin College

 Forecast Food & Beverage operational requirement and plan & organize the same to meet projected needs.  Prepare standard recipes and ensure they are implemented. Plan and revise menus periodically

2000 - 2001

Training Manager

Holiday Inn Hotel & Convention Center

 Conduct service improvement workshops, analyze guest complaints to identify areas which require improvement and audit standard operating procedures.  Responsible for induction & orientation of new employees and executives.

1996 - 2000

Assistant Professor

Culinary Academy of India

• Coach students of three year Bachelor's Degree program in Food & Beverage service. Adapt new techniques in food presentations for culinary competitions. • Coordinated with leading Hotels for vocational training of students and actively involved in their personality development program.

1995 - 1996

Assistant Manager F&B

Holiday Inn Krishna

 Responsible for day to day operations of Flight Kitchen.  Coordinated and directed Room Service operations.

1993 - 1994

Restaurant Manager

Down Town Restaurant

 Supervise Restaurant operations involving Food & Beverage service and regularly confer to present & proposed practices, procedures to improve work methods, standards & profitability.  Ensure staff is well versed with menu to suggest and up sell items to guests.

1991 - 1993

Assistant Manager F&B

Quality Inn Green Park

 Main duties involved visiting business houses and social organizations with a view to sell banquet facilities.  Attend functions of prestigious clients and coordinate the same to ensure its smooth functioning. Take banquet bookings whenever necessary.

1989 - 1993

Asst. Manager F&B

Apsara Hotel, Vizag

 Initiated systems, procedures for Food & Beverage services & production of the project hotel in consultation with General Manager.  Chaired monthly departmental meetings with supervisors and associates with emphasis on guest satisfaction and continuous service improvement.

1980 - 1988

Senior Captain

Hotel Banjara

 Serve food and beverage to guests according to standard procedures, make weekly duty rosters, and conduct periodic inventories.  Work closely with managers to minimize costs and maximize profits.  Assume responsibility of department in absence of outlet manager.

Education

Education

Diploma

Indian Council for International Amity

Le Cordon Bleu
2005 - 2007

Culinary Management

Algonquin College of Applied Arts and Technology
Placed on Dean's Honors List recognizing students who have demonstrated academic excellence.
1996 - 1998

B.A

Osmania University