Naghendran Retnavalu
Senior Sales Executive
Kluang,Johor
Summary
Experienced F&B Management professional with a strong passion for guest relations. Skilled at understanding and addressing others' needs effectively. Resourceful and innovative with a proven ability to adapt to challenges. Over 16 years of food & beverage experience, adept at strategic thinking and persuasive communication in real estate negotiations. Known for building lasting client relationships and achieving successful deal closures through navigating complex transactions.
Overview
22
22
years of professional experience
1
1
Certification
3
3
Languages
Work History
Real Estate Negotiator
Victova Realty
01.2021 - Current
- Provide guidance and assist sellers and buyers in marketing and purchasing property for the right price under the best terms.
- Determine clients' needs and financials abilities to propose solutions that suit them.
- Intermediate negotiation processes, consult clients on market conditions, prices, mortgages, legal requirements, and related matters, ensuring a fair and honest dealing.
- Perform comparative market analysis to estimate properties' value.
- Display and market real property to possible buyers.
- Prepare necessary paperwork (contracts, leases, deeds, closing statements etc)
- Manage property auctions or exchanges.
- Maintain and update listings of available properties.
- Cooperate with appraisers, escrow companies, lenders and home inspectors.
- Develop networks and cooperate with attorneys, mortgage lenders and contractors.
- Promote sales through advertisements, open houses, and listing services.
- Remain knowledgeable about real estate markets and best practices.
- Negotiated favorable terms by effectively communicating with sellers, buyers, and agents.
- Demonstrated expertise in real estate contracts and legal procedures to ensure smooth transactions for all parties involved.
Restaurant Manager
Luke's Oyster Bar and Chophouse
06.2019 - 11.2019
- Company Overview: Industry Food & Beverage / Restaurant
- Follow all SOP's and company policies.
- Ensure guest checks are accurate.
- Complete duties in a timely and professional manner.
- Deliver warm, personable service to our guests in the dining room.
- Coordinate side-work and cleaning duties in a timely manner.
- Complete knowledge of all menu items, wines by the glass and popular cocktails and spirits.
- Coordinate the ordering of supplies for the restaurant.
- Coordinate monthly inventory counts.
- Ensure all staff are following SOP's at all times.
- Run training sessions on service.
- Conduct opening and closing responsibilities of restaurant.
- Follow up on staff well being.
- Handle phone calls, voicemail and emails for reservations.
- Work with GM to continuously improve the Luke's guest and staff experience.
- Industry Food & Beverage / Restaurant
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
Floor Manager
Restaurant Andrè Pte Ltd
04.2017 - 11.2017
- Reporting to GM, Chef & Operation Manager.
- Ensure availability of stocks and place orders from suppliers when required.
- Ensure hygiene and cleanliness of staff and premises.
- Handle problems that may arise with staff and guests.
- Report staff performance.
- To manage and set hygiene and cleanliness of the front and back of house equal and above industry standards.
- Assist and manage any other relevant business duties and responsibilities as required by management.
- Managed store inventory and stock levels to maintain availability of products.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
Assistant F&B Manager/Retail
TWG Tea Company Pte Ltd
11.2014 - 11.2016
- Taking responsibility for the business performance of the retail & restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Preparing reports at the end of the shift/week, including staff control, food/retail control and sales.
- Setting budgets and/or agreeing them with senior management.
- Coordinating the entire operation of the retail/ restaurant during scheduled shifts.
- Managing staff and providing them with feedback.
- Responding to customer complaints.
- Ensuring that all employees adhere to the company's uniform standards.
- Meeting and greeting customers and organizing table reservations.
- Advising customers on menu and teas choice.
- Training and motivating staff.
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
- Assists in setup and clear down of the front and back of restaurant/retail operations.
- Maintaining high standards of quality control, hygiene, and health.
- Ensure food safety regulations are followed as according to NEA's policy.
- Checking stock levels and ordering supplies.
- Preparing cash drawers and providing petty cash as required.
- Helping in any area of the restaurant when circumstances dictate.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
Assistant Restaurant Manager
Marina Bay Sands Pte Ltd
11.2012 - 11.2014
- Reports to General Manager & Assistant General Manager.
- Create the Osteria Mozza experience and ensure guest satisfaction.
- Complete knowledge of products & specifications.
- Responsible for assisting General Manager & Assistant General Manager in the supervision of food and beverage operation.
- Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Ensures compliance with all restaurant policies, daily decision making, scheduling, standards and procedures.
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Communicates performance expectations in accordance with job descriptions for each position.
- Interview hourly employees, development and when necessary, termination of employees.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
Restaurant Supervisor
L'Atelier de Joël Robuchon
07.2011 - 11.2012
- Reporting to Restaurant Manager.
- To achieve & exceed budgeted goals.
- Empowers associates to provide excellent customer service within guidelines.
- Supervises staffing levels to ensure that guest service, operational need and financial objectives are met.
- Responsible for assisting restaurant manager in the supervision of food and beverage operation.
- Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.
- Interacts with guests to obtain feedback on product quality and service levels.
- Ensures compliance with all restaurant policies, standards, and procedures.
- Taken corrective actions if necessary to ensure standards are maintained.
- Communicates performance expectations in accordance with job descriptions for each position.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
Senior Team Leader
Swissotel The Stamford
02.2010 - 06.2011
- Reporting to Restaurant Manager.
- Responsible for updating the staff UTD (shift, overtime, absent, medical leave & staff duty schedule).
- Empowers associates to provide excellent customer service within guidelines.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Assists in the review of comment cards and guest satisfaction results with associates.
- Interacts with guests to obtain feedback on product quality and service levels.
- Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
- Ensures compliance with all restaurant policies, standards and procedures.
- Supervises on-going training initiatives.
- Coaches and counsels associates regarding performance on an on-going basis.
- Communicates performance expectations in accordance with job descriptions for each position.
- Conducted team member meetings and updated members on best practices and continuing expectations.
- Enhanced team productivity by implementing efficient workflow processes and optimizing resource allocation.
Assistant Restaurant Manager
Renaissance Melaka Hotel
06.2008 - 01.2010
- Reporting to the GM & Operation Manager and responsible for all aspects of Training for the new hire and Standards Implementation.
- Responsible for profit and loss.
- Implemented Staff 'Hands On' training course.
- Bar operations, ordering, issuing, transferring beverages, wines and liqueur for the other outlets.
- Responsible for submit the daily sales report and log books.
- Responsible for the ordering, issuing, operations equipment such as chinaware, glassware and silverware and monthly inventory.
- Responsible for Daily & Monthly inventory for food & beverages.
- Responsible for updating the staff UTD (shift, overtime, absent, medical leave & Staff Duty Schedule).
- To achieve or exceed budgeted goals.
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
Restaurant Captain
Marriott Hotel Singapore
01.2003 - 01.2007
- Assisted management in creating promotional strategies, contributing to an increase in repeat business.
- Collaborated with chef to enhance client experience through professionalism and knowledgeable service.
Education
Bachelor in Hospitality Management -
UKAP
Diploma in Hotel Management - undefined
Boston Business School
Diploma in Information Technology - undefined
Tafe College
Seremban, MalaysiaSkills
Intermediate Microsoft proficiency
Certification
Basic CPR and First Aid Certified (2009-2011)
Additional Information
F&B Management, Enthusiastic and motivated; sincerely enjoy developing and maintaining excellent guest relation. Outstanding ability to understand others needs and offer solutions. Resourceful and innovative; proven talent to adapt quickly to challenge. Sixteen years & eleven months of experience in food & beverage.
Personal Information
- Age: 42
- Nationality: Malaysian
Languages
English
Advanced (C1)
Malay
Advanced (C1)
Tamil
Advanced (C1)
Timeline
Real Estate Negotiator
Victova Realty
01.2021 - Current
Restaurant Manager
Luke's Oyster Bar and Chophouse
06.2019 - 11.2019
Floor Manager
Restaurant Andrè Pte Ltd
04.2017 - 11.2017
Assistant F&B Manager/Retail
TWG Tea Company Pte Ltd
11.2014 - 11.2016
Assistant Restaurant Manager
Marina Bay Sands Pte Ltd
11.2012 - 11.2014
Restaurant Supervisor
L'Atelier de Joël Robuchon
07.2011 - 11.2012
Senior Team Leader
Swissotel The Stamford
02.2010 - 06.2011
Assistant Restaurant Manager
Renaissance Melaka Hotel
06.2008 - 01.2010
Restaurant Captain
Marriott Hotel Singapore
01.2003 - 01.2007
Diploma in Hotel Management - undefined
Boston Business School
Diploma in Information Technology - undefined
Tafe College
Bachelor in Hospitality Management -
UKAP
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