K. Rama Krishna
Mobile: +91-9052221326 / +91-8008367799 ~ E-Mail: krk_1977@yahoo.co.in
Job Objective
Aiming for assignments in Operations Management with an organization of high repute preferably in Hyderabad
Profile Summary
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A focussed and result oriented professional with over 15 years of experience in:
~Hotel Operations
~Business Development
~Recruitment & Trainings
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~Financial Management
~Budgeting
~Quality Control Management
~Guest Relationship Management
~ROI Accountability
~Team Management
Currently associated with Compass group as Project manager in Hyderabad for HSBC.
Responsible for the overall operations of three buildings which caters to nearly 7000 employees on a daily basis
and one building has 140 rooms with an attached bar and a speciality restaurant
Hands-on experience in Operations, Internal Auditing, Budgeting & Cost Control, Guest Experience, Inter Departmental
Liaison and Competition Analysis
Proficient in managing menu planning, inventory management and maintenance of a hygienic environment in the kitchen
Developed competency in establishing a performance-driven culture that ensures accountability and personal ownership
Skilled at imparting training for juniors
Recognised for outstanding organisational skills, creativity, artistic display, public relations and an ability to consistently
exceed guest expectation.
Proficient in developing service standards & operational policies for business excellence
An enterprising leader with excellent planning, problem solving and communication skills.
Core Competencies
Restaurant Operations
 Handling food & beverage, banquet, conference & formal dining reservations and coordinating with guests for resolving
their concerns / needs
 Supervising entire restaurant operations inclusive of formulating & implementing the Department’s SOP
Customer Service Management
 Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests’
requests & resolving complaints
 Providing value added customer service by resolving customer issues & ensuring their satisfaction with the product and
service norms
Procurement
 Formulating and implementing the project procurement strategy by developing / modifying plans for purchase and
establishing methods to achieve project targets and resource planning
 Streamlining systems and procedures for effective inventory control for ensuring ready availability of materials to meet
production targets
Team Management
 Hiring, training and supervising the work of food & beverage and subordinate staff
 Overseeing staff training, making duty rosters and setting objectives for entire team
Organisational Experience
Apr’15 to till date
Compass group, Hyderabad as Project Manager
Role:
Overall responsibility of the entire operations of HSBC, Hi-Tech city, Hyderabad.
Facility includes 139 rooms with one speciality restaurant, bar, huge banquet hall and a food court and apart from them
there are two big food courts and catering to nearly 8000 employees and also the total facility maintenance of the entire
premises as well as the manpower management of Office administrative staff.
Aug’13 – Dec’14
Vasudev Adigas Fast Food Private Limited, Bangalore as Cluster Manager
Role:
 Overseeing overall operations of all the Five outlets
 Planning budgets for the particular month and achieving the same
 Briefing company SOPS to the staff and ensuring compliance uniformly at all the outlets
 Looking after the staff hiring, training and deployment
 Monitoring and cross-checking food cost and other variable expenses
 Ensuring minimum attrition
Accomplishments:
 Instrumental in reducing food cost to a large extent by following certain principles
 Successfully opened 2 new outlets one with 110 staff at Koramangala and the other with 90 staff at Sahakara Nagar in a
span of four months and also streamlined all the processes
 Pivotal in collating feedback forms and speaking and inviting guest who didn’t have a nice dining experience
Sep’08 to Feb’13
Sodexo Group, Hyderabad as Operations Manager - Food Services
Joined as a Key Account Manager for one particular unit and over a period of time my role was to take care of seven outlets
Role:
 Formulated and managed a cost effective budget with measurable targets for department within the financial parameters
 Monitored and examined variations in the budget and devised systems to measure cost effectiveness of the department
 Generated financial reports and presented P&L and month end reports to the top management
 Maintained a comprehensive set of departmental standards & procedures & procedures and ensured proper
implementation of the same
 Identified training needs of staff and accordingly designed & organized training programmes to meet their requirements
 Conducted feedback analysis for the particular month, mapped the overall satisfaction level and took feedback from
clients to improve the business
Accomplishments:
 Successfully controlled attrition and retention rate by 8% and awarded best employees of the month for improving the
motivation level and succeed few employees to the next levels
 Efficiently planned food festivals on a monthly basis, introduced salad bars, negotiated with the clients for a better rate
and deployed other vendors through Sodexho thus increasing the royalty and the overall business with profitability
 Skilfully administered overall operations of Deloitte, Franklin Templeton, Novartis and IBM by constantly planning
different promotions and liaising well with the department heads of the concerned units
 Played a key role in changing the entire branding with the help of marketing team and introduced new varieties apart
from the traditional meal (e.g. Salad bar, wraps and rolls, Biryani combos, etc.)
Previous Experience
Apr’07 to Sep’08
Ohris Group (A Units of Amar Estates Limited), Hyderabad
Worked as an Operations Manager and successfully opened a food court in Ameer pet and later transferred to Ohris
Banjara which has 03 speciality restaurants, coffee shop and 24 rooms.
Dec’04 to Jan’07
New Dodoma Hotel, Dodoma, Tanzania, East Africa as Food & Beverage Manager
Joined as an Asst F&B Manager and taken the charge of F&B Manager within a span of four months
(Handled a staff of 50-60 people)
Aug’01 to Nov’04
Schon Coffee Club (A Unit of Shriram Enterprise), Hyderabad as Senior Executive
Joined as an executive and promoted as senior executive
Apr’98 to Jul’01
ITC Grand Kakatiya Sheraton Hotel & Towers, Hyderabad as Sr. Steward
Joined as an Asst. Steward and promoted as a Steward and then to Sr. Steward
Professional Enhancements
Training
 Completed 18 weeks Training Programme in all departments of the hotel at Valley View International, Manipal,
Karnataka, India from Dec’96 to May’97
Workshop
 Attended a workshop on Sharing the Secrets of Scotch organized by Allied Domecq at Grand Kakatiya, Hyderabad in the
year 2000
Education
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Bachelor of Hotel Management & Catering Technology from J.B.Institute of Hotel Management and Catering Technology,
Hyderabad, Osmania University in 1997
Other Course
 Completed 2 levels in French Course from Alliance Francaise, Hyderabad, India in 2004
Training
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Attended various allied duties at Oberoi, ITC, Ramada, and Taj during holidays and after college hours as a part timer during
weddings and other cocktail parties
IT Skills
 Proficient in MS Office (Word, Excel, PowerPoint) & Internet Applications
Personal Details
Date of Birth:
Address:
Languages Known:
6th September, 1977
Flat No. 307, Pruthvi Mansion, Badam Lane, Gagan Mahal, Hyderabad – 500029
English, Hindi, Telugu and French