Summary
Overview
Work history
Education
Skills
Languages
Timeline
Generic
Muralidhar Shanmugam

Muralidhar Shanmugam

Ely,Cambridgeshire

Summary

PERSONNEL SUMMARY A capable, results orientated senior manager with experience of leading high-performance teams and of successfully increasing efficiency and productivity whilst reducing costs and inefficiencies. Ability to nurture and grow a business, evaluate opportunities and risks, and deliver innovative new solutions to challenges, while always keeping a level head .

Overview

38
38
years of professional experience

Work history

Group General Manager Food and Beverage

UGA Escapes
, Srilanka
11.2016 - 04.2018
  • Scheduled regular team meetings to discuss business updates, issues and recommendations.
  • Managed high-performing teams to deliver quality customer service and stable profits.
  • Delivered business strategy to drive revenue and operational efficiencies.
  • Implemented effective customer service procedures to encourage positive feedback.
  • Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
  • Recruited top-performing candidates to build staff retention and team performance.
  • Empowered staff members to contribute to continuous improvement, quality and growth of company.

Managing Director

The Stagg Inn
Titley
12.2021 - 09.2023
  • Managed team performance, celebrating successes and identifying areas to improve.
  • Supervised budgets and timelines, ensuring progress met project scope targets.
  • Trained and mentored managers to cultivate cohesive leadership team.
  • Interpreted underlying risks, business needs, client requirements and cost structures to increase forecasting accuracy.
  • Provided customers with outstanding service, extending relationships for future business opportunities.

Operations Manager

Tummies & Carpenters Arms
London
06.2018 - 11.2021
  • Strategically scheduled and managed 60+ staff members, maintaining high-performing business operations.
  • Reduced costs and improved operations by analyzing processes and customer feedback.
  • Led overall direction, coordination and evaluation of department functions.
  • Analyzed financial data to track and achieve budget targets.
  • Minimised discrepancies by effectively training employees on best practices, policies and procedures.
  • Served as key corporate representative, liaising with various stakeholders in support of operational excellence.
  • Aided senior leadership by recommending corrective actions and improvements to company operations.

Specialty Manager

Oryx Rotana by Qatar Airways
08.2014 - 09.2016
  • Qatar
  • Oryx Rotana is an upmarket, 5-star luxury business & leisure hotel in Doha, owned by Qatar airways and operated by Rotana Hotel Management Corporation (RHMC)
  • RHMC has a portfolio of over 100 properties in 26 countries
  • Web page - www.orxyrotana.com
  • Main responsibilities -
  • I was responsible for effectively managing all aspects of the food and beverage operations, to ensure optimum results are achieved across all facets of the operation, in line with departmental targets, policies and procedures
  • Regular training was conducted for both staff and managers to ensure that they fully understand their roles, responsibilities and expected standards from the Rota group
  • Ensured that all standards set for food presentation, quality and quantity are met and monitored in cooperation with the Executive Chef to provide and increase the quality and standards
  • Attended daily briefing with the General Manager
  • Ensured that all company policies with regards to operating equipment are fully implemented and followed in coordination with the Chief Steward and Asst
  • F&B to reduce breakage and losses to the minimum
  • Responsible for preparing the annual budget relating to the P/L and setting annual targets, along with following accounting procedures
  • Main Achievements
  • Consecutively for years won the best restaurants & bar award by FACT Middle East
  • One and only 5-star hotel in Doha Qatar.

General Manager

Alshaya
08.2012 - 07.2014
  • Dean & Deluca
  • M.H
  • Alshaya is a leading international franchise operator for over 70 of the world's most recognized retail and Hospitality brands
  • Alshaya's stores can currently be found in 19 markets across the Middle East & North Africa, Russia, Turkey and Europe and it employs more than 32,000 people from over 110 nationalities
  • I oversaw over 300+ staff, 6 head chefs, 1 exec chef, 9 assistant restaurant managers and 4 restaurant managers
  • A very high-volume operation with over 1700 guests per day
  • Web page - www.alshaya.com
  • Main responsibilities -
  • Training, developing, and monitoring all employees to ensure customer focus and operational efficiency including mid-year and annual appraisals
  • Ensuring effective communication of information from host brand/head office to restaurant team
  • Ensuring effective management of restaurant operations to maximize customer service and ensure compliance
  • Ensuring proper hygiene and sanitation procedures are followed
  • Developing department budget and monitor performance
  • Monitoring and ensure standards are maintained
  • Proactively driving sales and protect company profits
  • Main Achievements
  • Opened the multi cuisine kitchen - Japanese, Italian, Arabic and Intercontinental
  • Trained 375 staff from various backgrounds within a short period, ensuring they were suitable for the business.

General Manager

Maze by Gordon Ramsay
Doha
10.2011 - 07.2012
  • Maintaining the image and brand of the world's renowned chef Gordon Ramsay
  • Managing a 130-seater with average daily guests over 150
  • Responsible for 45 staff in total, including 2 managers, head chef and the executive chef
  • Web page - www.gordonramsay.com/ukrestaurants
  • Main responsibilities -
  • Consistently providing a quality product and customer service experience for the Gordon Ramsay brand that delivers total customer satisfaction
  • Creating an environment in which the customer is always right and ensuring a positive customer service experience
  • Responding positively and quickly to customer concerns
  • Correcting potential problems before they affect customers
  • Ensuring all employees are trained motivated and empowered to deliver total customer satisfaction
  • Evaluating each employee's ability to maintain high levels of customer satisfaction
  • Maximizing financial performance and profit
  • Developing and executing the business plan (key elements include budget responsibilities, manpower planning and local restaurant marketing) for the restaurant
  • Achieves results by planning, communicating, delegating, and following up
  • Executing companywide marketing programs; initiates programs on time, correctly and with minimal direction
  • Identifying and develops local restaurant marketing strategies to maximize sales
  • Main Achievements
  • Achieved monthly sales of 600,000 QR despite the alcoholic beverage sale restrictions
  • Introduced the Maze Grill concept for the first time in Doha Qatar
  • Implemented a staff training programmed and ensured that all staff were trained to the fine dining standards.

Aviator, Food & Beverage Manager

Hotel, TAG & Hotel Group
08.2009 - 10.2011
  • Web page - www.aviatorbytag.com
  • The only hotel owned by TAG and McLaren
  • Main responsibilities -
  • Managing the restaurant, deli and bars within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
  • Directly performing hands-on work on an ongoing basis to train employees, respond to customer service needs
  • Ensuring Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met
  • Ensuring maintenance of equipment, facility, and grounds using a Preventative Maintenance Plan based on company standards
  • Ensuring food quality and 100% customer satisfaction.

General Manager

YAUATCHA HAKKASAN
London
08.2008 - 07.2009
  • Managing a £6M business with average daily guests between 450-600 and managing 70 staff and 6 senior management including the Executive and Head Chef
  • Web page - www.hakkasan.com
  • Main responsibilities -
  • Maintaining GP levels on food & beverage
  • Cost Control & Menu planning, budgets
  • Payroll, administration, and recruitment
  • Training and developing personnel
  • Maintaining Michelin star

General Manager

CANTINA VINOPOLIS, BAR BLUE, BREW WHARF
London
08.1999 - 07.2008
  • Within its 2.5-acre site opposite Borough Market, Vinopolis also houses 4 of the best restaurants and bars in Bank side in London
  • Managing a £15M business with average daily guests between 750-800 and running 160 staff and 12 senior management team including the Head Chef
  • Private events for 100 to 3,000 guests; minimum 5 functions per month
  • Web page - www.vinopolis.co.uk
  • Main responsibilities
  • Meeting restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets with the accounts team; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase sales
  • Controlling purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
  • Maintaining operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements
  • Maintaining customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships
  • Main Achievements
  • Opened Cantina 200-seater restaurant; and achieved 3 rosettes
  • Opened Wine Wharf 250 capacity bar (2 floors); 3 rosettes
  • Opened Bar Blue - 90-seater
  • Opened Brew Wharf - 275-seater: 3 rosettes
  • Annual turnover was above £13m by 2008

Restaurant Manager

SCOTTS RESTAURANT
London
06.1998 - 07.1999
  • Web page - www.scotts-restaurant.com

Assistant Restaurant Manager

QUAGLINO'S
London
06.1996 - 06.1998
  • Web page - www.quaglinos-restaurant.co.uk

front office team leader

SELFRIDGES HOTEL
London
01.1994 - 06.1996

Trainee

LANGHAM HILTON INTERNATIONAL
London
10.1990 - 11.1993
  • Web page - www.london.langhamhotels.co.uk, Personal License holder, WSET advanced, NVQ Assessor, CTA 1, Time Management, Influence & Persuading, Supervisory Skills, Counseling, Group Training Techniques, Preventing Customer Complaints, Trainees Workshop, Hygiene level 111.

Hotel Management Trainee

Taj Samudra
01.1986 - 06.1990
  • Colombo, Taj Maldives Biyadoo - Villivaru Resorts worked in all departments

Education

Hotel Management

Taj Samudra, Ceylon Hotel School

Skills

  • SKILLS & COMPETENCIES
  • Analyzing: Very skilled at analyzing various aspects of business problems objectively, taking a disparate amount of information and providing effective, logical solutions
  • Communication: Excellent verbal and written communication skills
  • Organizing: Exceptional organizing skills with the ability to determine what needs to be done and
  • Attitude to follow it through
  • Presentational: Considerable experience at making presentations to clients and higher management
  • Work under Can maintain a high standard of work even when subjected to such pressures as high
  • Pressure: workloads and deadlines
  • Problem solving skills
  • Business planning
  • Operational management

Languages

English
Fluent

Timeline

Managing Director

The Stagg Inn
12.2021 - 09.2023

Operations Manager

Tummies & Carpenters Arms
06.2018 - 11.2021

Group General Manager Food and Beverage

UGA Escapes
11.2016 - 04.2018

Specialty Manager

Oryx Rotana by Qatar Airways
08.2014 - 09.2016

General Manager

Alshaya
08.2012 - 07.2014

General Manager

Maze by Gordon Ramsay
10.2011 - 07.2012

Aviator, Food & Beverage Manager

Hotel, TAG & Hotel Group
08.2009 - 10.2011

General Manager

YAUATCHA HAKKASAN
08.2008 - 07.2009

General Manager

CANTINA VINOPOLIS, BAR BLUE, BREW WHARF
08.1999 - 07.2008

Restaurant Manager

SCOTTS RESTAURANT
06.1998 - 07.1999

Assistant Restaurant Manager

QUAGLINO'S
06.1996 - 06.1998

front office team leader

SELFRIDGES HOTEL
01.1994 - 06.1996

Trainee

LANGHAM HILTON INTERNATIONAL
10.1990 - 11.1993

Hotel Management Trainee

Taj Samudra
01.1986 - 06.1990

Hotel Management

Taj Samudra, Ceylon Hotel School

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Muralidhar Shanmugam