PROFESSIONAL WORK EXPERIENCE Chief Executive Officer – RECCAA Club, Kakkanad, Kochi, Kerala, India 682030 (1- 07-2020 to 30-09-2021) RECCAA Club is premium club managed by RECCAA Charitable Society. Club is nestled in 3.5 acres of land overlooking stunning and picturesque valley. Operation includes 24 luxury cottages, Outdoor banqueting facilities of 1000 pax, banquet halls, board rooms, Restaurants, Permit room, Swimming pool, Health Center and outdoor indoor games, Key Achievements • Increased revenue by 10 % October 2020 to March 2021 during Pandemic compared to previous year by strategic planning. • Rev PAR: Increased by INR 450 in comparisons over last year performance • Room Revenue: 20% growth in terms of room revenue • Food & Beverage revenue increased by 18 % Compare to previous year • Driven membership revenue by giving proper leads to S & M T Team • Reduced Cost by proper budgeting and planning, staffing, purchase • ReducedContract demand of Electricity, laundry expense etc. • Reduced outstanding payment (aging since 2017) from INR 22, 50000 to 4, 50000 • Conducted regular meetings and training for staffs and HOD • Involved in the planning of proposing t

Anandha Inn & Grand Hotel D Europe, Pondicherry, India (Sep 2019-July 2020) Anandha Inn Convention Center and Suites-a four-star deluxe hotel with 121 rooms ,9 Banquet Halls, 4 Specialty restaurants, Bar, Swimming pool, Spa and health club and Grand Hotel D' Europe is a premium heritage hotel located at French town of Pondicherry with 18 rooms, Restaurant, Outdoor Cafe, Bar, Roof top bar, Swimming Pool and Spa. • Reporting to Vice President • Responsible for HOD and Staffs • Assisted Pre-opening of Grand Hotel D’ Europe • Streamlined the hotel operation • Conducted various training programs • Implemented SOP • Increased revenue by 10%compare to previous year

Support hotels through the new-build process or renovation, pre-opening and achieving operational excellence. Increase owner/operator revenues, profits by driving revenues and controlling costs. Support Food & Beverage concept development and kitchen designs to maximize efficiency and productivity

AES Ravuvu residential Estate 162 luxury residential units nestled in 100 acres of lush greenery land overlooking Coral sea & Fairfax harbor. Residential unit includes single rooms, studio houses, 1 bedroom houses and 2 bedroom houses. Operation includes restaurant serving buffet meals, Outdoor Café with BBQ, Cocktail bar, indoor and outdoor recreation area, recreation hall, Health club and swimming pool (under construction) I was responsible for the entire hospitality division of AES. Responsible for short and long term planning, marketing, operation, procuring items and setting up new units owned by company.

SUMMARY OF QUALIFICATIONS An ambitious and optimistic hotelier with proven abilities in strategic planning, managing projects, improving efficiency of operations, team building,pre opening ,food and beverage management, sales and marketing strategies, inventory control and management and maintaining excellent guest relations. CORE SKILLS AND KNOWLEDGE General management, Hotel operations, Cost control, Customer service strategic planning, and public relation, Quality control, and Product development, focusing on highest service standards, achieving profitability, strong problem solving abilities and professional work ethic, Staff motivation and training.

Five star hotel with 121 rooms, 4 specialty restaurants, 4 banquet halls, and bars. Health club, Spa, swimming pool and water sports  Involved hiring of all department head  Obtained all the legal documents to operate the hotel  Establish pre-opening budgets to manage overheads and costs  Actively involved in training and development of associates.  Monitored the ordering of all equipments for operation  Ensured the brand standards are maintained.  Assisted general manager for budgeting, strategic planning.  Responsible for the entire operation of the hotel.  Experienced and initiated in obtaining five star classification of the hotel.

 Experienced the Pre-opening and opening of the hotel  Established SOP in all departments  Ordering equipments, hiring and training staff, setting up all departments.  Obtained all legal documents and license to operate the hotel.  Obtained 4 star classification and bar license of the hotel.

Responsible for the entire operation of Food and Beverage including banquets,restaurants,bars and room service

Assisting the Director food and Beverage in the operation