Shashidharan M.

Experience

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  7-Eleven

  Feb 1996 - Mar 1997

  Waiter
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  A&W Restaurants, Inc.

  Sept 1996 - Sept 1997

  Waiter
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  Shangri-La Hotels and Resorts

  May 1997 - May 1998

  Housekeeping
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  Hotel Equatorial Kuala Lumpur

  Aug 1997 - Feb 1998

  Waiter - Banquet
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  Cilantro Fine Dining Restaurant & Bar

  Sept 1998 - Mar 2001

  Restaurant Manager
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  Third Floor Restaurant & Bar

  Apr 2001 - Mar 2003

  Restaurant Manager - Fine Dining French & Japanese Restaurant & Bar

  COMPANY DESCRIPTION Third Floor Restaurant is an independent fusion restaurant that own by Mr Mirzan Mahathir ( Son of Tun Mahathir Mohammad – The Fourth Prime Minister of Malaysia ) and partly own by Chef Ken ( Right hand man for famous Chef Tetsuya Wakuda – Tetsuya’s in Syndey ). Capacity of 120 pax and semi fine dining concept with mixed of ala carte menu and degustation menu.POSITION Restaurant Manager (Pre-opening) ACHIEVEMENTS  Successful open the restaurant from scratch including getting the blue print, license and create the entire manual for operation. Been selected as one of the Top 10 restaurant in Malaysia in “ Malaysia Best Restaurant Guide – Tatler” for year 2001 and 2002ADDITIONAL PROJECTS Wine List • Responsible for the entire 400 selection by labels and been score 9 out of 10 in “Malaysia Best Restaurant Guide – Tatler 2002. Show less

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  The Westin Kuala Lumpur

  Mar 2003 - Apr 2008

  COMPANY DESCRIPTION The Westin Kuala Lumpur Hotel and residences comprises of 452 rooms, 6 Food and Beverage restaurants and bars, as well as a medium to large Banqueting facility. The hotel has been in operation since September 2003.POSITION Assistant Restaurant Manager – Prego (Pre-opening) / Acting Restaurant Manager – Eest (Pre-opening) / Restaurant Manager – Prego / F & B Operation Manager - Service ACHIEVEMENTS  The successful operation of the hotel departments inclusive of Culinary, Food and Beverage; the hotel features Starwood’s branded and award winning concepts, including Prego (Italian Restaurant), EEST (Pan Asian Restaurant), The Living Room (All Day Dining Restaurant), QBA (Latin Club, Bar and Grill), Splash (Poolside Dining), Treats (Gourmet Market). ADDITIONAL PROJECTS WESTIN BRANDED PRODUCT PILOTS Responsible for the implementation of Westin Branded Product Pilots – Unwind, Elixir, Super foods, Wine Flights.SUCCECCFULLY DID THE PRE – OPENING OF WESTIN• Responsible to do opening of Prego and Eest Restaurant.CHAMPION FOR FESTIVE AND YEAR END PARTY  Responsible for the implementation and driving the entire Hotel festive party and meet up supplier for sponsorship. Successful drive the concept for year end party for 2005, 2006 and 2007. Show less

  • Operation Manager - Food & Beverage

    May 2005 - Apr 2008

  • Restaurant Manager - Eest Pan Asian Restaurant

    Apr 2004 - Apr 2005

  • Restaurant Manager - Prego Italian Restaurant

    Mar 2003 - Mar 2004
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  Le Méridien Hotels & Resorts

  Mar 2010 - Mar 2011

  COMPANY DESCRIPTION Le Meridien Kuala Lumpur Hotel comprises of 420 rooms, 5 Food and Beverage restaurants and bars, as well as a medium to large Banqueting facility. The hotel has been in operation since September 2004.ACHIEVEMENTS  The successful operation of the hotel departments inclusive of Culinary and Food and Beverage.ADDITIONAL PROJECTSASIA PACIFIC FOOD AND BEVERAGE SUB COUNCIL MEMBER Responsible for the development and implementation of Starwood Asia Pacific Food and Beverage Concepts;As well as engage in regional projects focused on developing our product and service standards within Asia Pacific.OPENING OF NEW RESTAURANT CONCEPT - FAVOLA Responsible for the new opening of Favola (Italian Restaurant) – converting Al Nafourah that has operated from 2004.COMMITTEE FOR FOOD AND SAFETY  Responsible for the implementation for Hygiene standard in restaurant and annual audit for Food and Safety. Consistently achieve 92.5 % in 2008 and 2009 audit. Second highest in South East Asia. COMMITTEE FOR BRAND STANDARD AND LRA AUDIT Responsible for the implementation and brand standard for Le Meridien Kuala Lumpur according to Starwood. Have successfully achieved 96% in audit 2008.GSI [GUEST SATISFACTION INDEX]  Responsible for the day to day service standard and ensure all guest comment been review and also do proper recovery for all guest that are not up to standard. Have achieve 2nd highest in overall satisfaction in Malaysia compare to 6 other properties.TASKFORCE [LE MERIDIEN KOTA KINABALU]  Implement best practice such as cost saving, breakages tracking and food and beverage cost reduction program. Manage to reduce by 3% to 5% of food cost after the 2nd month from 37% to 33%. Implement Kids Party as a key to increase incremental revenue. Beside that, change some of the contract with supplies to maximise the benefit to company. Show less

  • Assistant Director of Food and Beverage

    May 2008 - Mar 2011

  • Task Force - Food & Beverage

    Mar 2010 - Sept 2010
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  Sunway Resort Hotel & Spa

  Jun 2011 - Jul 2013

  Director of Food and Beverage

  COMPANY DESCRIPTION Sunway Resort Hotel comprises of 420 rooms at main hotel and 720 rooms in Pyramid Hotel with 20 exclusive Villas and Duplex, 7 Food and Beverage restaurants and bars, as well as a medium to large Banqueting facility that can accommodate 6,000 to 8,000 people at one time with 55 function room . Beside that, the famous night club MOS – Ministry Of Sound is part of Food and Beverage and can accommodate up to 1500 people at one time. The hotel has been in operation since 1996.ACHIEVEMENTS  Since I am here, I have change the SOP of IRD, the entire SOP for All Day Dining – Fuzion and have change the manning budget to accommodate the current business style for year 2012. Ramadan covers did 40% more than last year and 25% more in revenue compare to last year – I have change the strategy of selling the Ramadan in terms of Voucher, Supplier Sponsor, Discount and Encourage the employee to dine in better price. In the midst of improving the stewarding system according to the Six Sigma, Implementing strategy for the Italian Restaurant and Getting Involved in P&L, Capex and others to ensure consistent service and increase average checks. Champion the MIGF project at Sunway which will be held on this 29 September 2011. Reduce the casual labour cost by 80% in all restaurant and 40% in banquet. Manage to achieve minimum of 38% GOP for 5 months in the row. Successful run the MIGF [Malaysia International Gourmet Festival]  Successful opening of New Concept restaurant – New Orleans on May 10, 2012. Came up with Concept of “ All in One – Hawkers style “ at all day dining and start operate after the renovation  Have promote 4 assistant managers, 2 managers and 1 assistant F&B.ADDITIONAL PROJECTSPRESIDENT FOR HALAL COMMITTEE • Responsible in all the food and beverage product in terms of HALAL certified and go through audit and meeting.COMMITTEE IN SPORTS • In charge in logistic and running of monthly sports activity. Show less

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  BCG Concept Sdn Bhd

  Aug 2013 - Apr 2014

  Director

  COMPANY DESCRIPTIONInvolved in Gelato Business [ Diletto Gelato ] , Burger [ Uniburger and Triple By Pass ] and Coffee Bar . Beside that involved in events under MG Yash Production Sdn Bhd. ACHIEVEMENTS  This is my own business that partnership with another investor. I need to stop since the investor stop the interest of the business due to some financial crisis happen to him.  I have sold my share on the business and so far we have done numerous events and 3 burger business unit and one coffee bar which located in Kelana Jaya. This is added advantage for me since it’s a valuable experience and learning curve for me as a entrepreneur. Show less

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  Four Points by Sheraton

  Jul 2014 - Jul 2016

  Food and Beverage Manager

  COMPANY DESCRIPTION Four Points comprises of 220 rooms, 3 Food and Beverage restaurants and bars, as well as a medium to large Banqueting facility that can accommodate 400 to 1000 people at one time with 4 function room . The hotel has been in operation since 2014.ACHIEVEMENTS • 2nd Runner Up – The most clean restaurant in Hotel Category in Penang by Health Minister in Penang 2015 / 2016• The Best Performance in Financial for F&B by contributing 30% GOP • The Best Performance for Best Brew Bar by contributing 44% GOP • YTD above RM 50,000 compare to budget and forecast [ The best performance since opening ] • Lowest problem contributor in GEI [ Guest Engagement Index ] • HACCP Audit 2016 = 94.5% • Have increase revenue for brunch by adjusting the price and increase of 15% growth • Have created Ramadan Buffet dinner this year [ 2016 ] and it’s a record of 80 pax average every night with almost 90% better than last year with incremental revenue of RM 60,000.00 • Above budget of F&B for the last 5 months with various tactical plan and strategy to increase revenue • Have created 3 wine dinner this year • First ever Beer Pairing Dinner done in Penang • Zero complain against F&B and banquet event compare to the 1 and 2 nd half year when its open..• Brunch cover sis fully booked the next 3 weeks and become the most talk about brunch in town • One of the best practice for best brew activation as per Starwood – Hazel Ooi • Have created minimum manning plan – 16 staff only and implement wave and split system to increase the efficiency and productivity of the staff and reduce expenses and increase GOP % • Have come up in Star Paper – Best Brew Activation • Have promoted Assistant Restaurant Manager from Team Leader and have promoted a Team Leader from F&B Attendant. • Have make a deal with Beer Supplier to sponsor up to RM 85,000 compare to previous year of RM 40,000 with same volume of target Show less

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  Anantara Hotels, Resorts and Spas

  Oct 2016 - Sept 2017

  Director of Food and Beverage

  Discover the natural wonders of the Andaman coast while staying at Anantara Si Kao Resort which is one of the Krabi resorts providing you with a family vacation or memorable getaway.Experience the magic of a Si Kao holiday just an hour south of Krabi International Airport. This beautiful destination and idyllic waterfront resort is an inviting choice for families, leisure travellers and honeymooners. Take a speedboat to the powdery white sands of Koh Kradan, home to Anantara’s private beach club and reefs teeming with tropical fish. Refresh in the infinity pool, or laze in a hammock shaded by pine trees.It’s the ideal destination to be as active or relaxed as your needs desire. With family friendly accommodation, restaurants, pools and the Dugong Kids’ Club, children are entertained while adults indulge in exotic treatments at Anantara Spa. After a fun packed day, one of the most sensational sunsets in the world is the perfect place to spoil someone special with a unique Dining by Design celebration. Anantara Si Kao Resort key features:*140 rooms, suites, pool suites and family rooms*A lone occupant of 15 km pristine beach and adjacent to the Had Chao Mai National ParkSwimming pool, separate shaded pool for children*Two restaurants:Leelawadee (Thai) Acqua (Italian)Anantara SpaAnantara Island Beach Club at Koh Kradan (seasonal)Dugong’s Kids’ ClubSnorkelling and diving with possible dugong encountersSpice Spoons – Anantara cooking schoolExcursions to nearby islandsACHIEVEMENTS FOR THE PAST 11 MONTHS • Create long term plan o Promotion o Revenue Strategy o SOPs o System o Team Member Promotion o KPI Setting o Inventory • LQA Result 2017o F&B at 90.6% [ second highest in all Anantara Brand ]• FSMS Result 2017o 81 % Score • Revenue 2017o 10% above budget with 15% above GOP compare budget • TMES 2017o Score overall at 93% • Promotion Show less

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  ONYX Hospitality Group

  Aug 2017 - Jul 2018

  DIRECTOR OF FOOD & BEVERAGE

  Understated and unassuming, Amari Dhaka is complemented by the colours and rhythms of the local setting. Offering warm and friendly spaces and impeccable service by our dedicated team, we welcome you to our hotel, your gateway to the vibrant capital of Bangladesh.Conveniently located in the business and diplomatic district of Dhaka, we are surrounded by major corporations, garment buying houses, United Nations bodies, banks, embassies and consulates.The hotel is an approximate 20 minute-drive from the Hazrat Shahjalal International Airport. Within a short distance are the embassies of Vietnam, Spain, Sweden, Switzerland, Norway, Denmark and Poland.We offer facilities with an array of services and amenities along with 134 contemporary guest rooms and suites. In-room features include free WiFi connectivity, 40-inch LED TVs, rain showers, work desks, individual climate control systems, stunning lake views and all day in-room dining.Amari Dhaka also provides separate meeting venues ranging from The Eden - Grand Ballroom for cocktail dinners of up to 350 people to the more intimate Karishma, Ankita and Doel Rooms, all fully-equipped with advanced audio-visual technology. Whether planning business meetings, social events or conferences, our dedicated catering team will ensure that every detail is executed to perfection.In addition, we offer restaurants and bars headlined by the signature Amaya Food Gallery, a market-style restaurant featuring open kitchens highlighting Indian, Japanese, Chinese and Thai cuisine. Deck 41 is a rooftop lounge offering unobstructed views of the city, while Cascade Lobby Lounge offers a laid-back atmosphere for tea, coffee and light snacks. Indulge and unwind at Breeze Spa, beat the heat with a swim or keep in shape at our fully-equipped FIT Centre. Show less

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  Dusit Hotels and Resorts

  Sept 2018 - Jan 2019

  EAM
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  FLC Group

  Apr 2019 - Oct 2022

  Acting EAM

  22 Restaurant & Bar with 1200 Rooms Property . Total revenue of 50,000 USD a day with the largest fnb team which is around 700 staff member that working 24 hours daily to ensure customer service and deliver the highest level of hospitality services .

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  FLC Hotels & Resorts

  Jan 2022 - Jan 2023

  Deputy General Manager Operations

  Incharge overall operation of hotels

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  Amari

  Mar 2023 - Feb 2024

  Food and Beverage Specialist / EAM