SAVARIDAS ANTHONYMUTHU
Executive Assistant Manager
Kuala Lumpur
Summary
A passionate and results-oriented leader with over 25 years of expertise in the hospitality industry. Have a consistent record of delivering creative marketing strategies that lead to increased sales and controlled cost management. Possess strong leadership skills building teams that have focus on customer service and relations. Competencies include strategic thinking, customer centric, persuasive team player, excellent communication skills, strong inter-personal skills, charismatic leadership capabilities, strong commercial sense, and business acumen. Dedicated EAM with excellent experience in industry. Maintains professional appearance and demeanor and expertly completes assigned tasks with focus on quality. Dependable and quick-learning team player with effective communication and organization skills.
Overview
35
35
years of professional experience
11
11
years of post-secondary education
Work History
Executive Assistant Manager
Vivatel Kuala Lumpur
05.2021 - Current
- A 302 rooms award winning Hotel
- My responsibilities were to oversee the Room Division, Housekeeping Department, Engineering Department, Food and Beverage Department, 4 Conference and banqueting up to 1000 people
- Supervise 110 employees
- I deputize for the General Manager in his absence
- Created a change management strategy to transform Vivatel into preferred employer with a strong customer focus- 'The New Culture'
- Halal Steering committee
- Create marketing campaigns to generate revenue during Pandemic
- Manage Calender of Monthly Events
- Motivating and training the F&B Team with innovative ideas and skills
- Conduct weekly staff meetings with departments to ensure proper communication to staff
- Conduct daily competition analysis to ensure my property was positioned correctly within my market
- Ensure guest satisfaction with resolution of complaints or problems and proper delivery of guest's special requests
- Inspection of rooms daily according to quality standards for cleanliness and proper preventative maintenance
- Re-trained all employees to current brand standard and receive an 90% on a brand standard inspection within 6 months of taking over property
- Responsible for monthly inventories, ordering and receiving goods
- Achievements: Delivered profit to owner after 2 years of operation (and being in the red)
- Certified Sijil Pengiktirafan BeSS 'Berish, Selamat dan Sihat' Bagi Pengusaha Premis Makanan
- Tempoh sah Laku: 13 April 2023-12 April 2026
- Successfully set up the hotel on know booking platform (STAAH)
- Decrease FB cost by 30.8% to 29.4%.
- Developed strong relationships with clients by promptly addressing inquiries, providing accurate information, and facilitating smooth transactions.
- Reduced expenses by negotiating vendor contracts and carefully monitoring departmental budgets.
- Supported executive decision-making by conducting thorough research and presenting findings in concise reports.
- Safeguarded sensitive information with strict adherence to confidentiality policies and document management protocols.
- Assisted in the creation of executive presentations by developing visually engaging content and ensuring information accuracy for successful delivery.
- Assisted in talent acquisition efforts by participating in candidate interviews, screening resumes, and onboarding new hires.
- Boosted employee morale by organizing team-building events, fostering a positive work environment, and addressing concerns proactively.
- Contributed to business development efforts by identifying potential leads, tracking industry trends, and supporting sales team activities.
- Streamlined office operations by implementing efficient administrative processes and procedures.
- Improved workflow efficiency through the regular evaluation of existing processes and the implementation of new strategies as needed.
- Collaborated with cross-functional teams to execute company-wide initiatives for increased efficiency and growth.
- Coordinated large-scale events both onsite and offsite including logistics planning, budget management, attendee correspondence, and post-event evaluations for continuous improvement purposes
- Enhanced team productivity by managing schedules, coordinating meetings, and providing logistical support
- Supported executive decision-making by conducting thorough research and presenting findings in concise reports
- Streamlined office operations by implementing efficient administrative processes and procedures
- Optimized time management for executives through effective calendar coordination and travel arrangements
- Contributed to business development efforts by identifying potential leads, tracking industry trends, and supporting sales team activities
- Safeguarded sensitive information with strict adherence to confidentiality policies and document management protocols
- Reduced expenses by negotiating vendor contracts and carefully monitoring departmental budgets
- Boosted employee morale by organizing team-building events, fostering a positive work environment, and addressing concerns proactively
- Maintained an organized filing system for easy access to vital documents while adhering to data privacy regulations
- Developed strong relationships with clients by promptly addressing inquiries, providing accurate information, and facilitating smooth transactions
- Organized and coordinated conferences and monthly meetings
- Updated spreadsheets and databases to track, analyze, and report on performance and sales data
- Negotiated and executed contracts on behalf of department
- Created organized filing system to manage department documents
- Improved customer satisfaction scores through application of superior conflict resolution and problem-solving skills
- Collaborated with cross-functional teams to execute company-wide initiatives for increased efficiency and growth
- Improved workflow efficiency through the regular evaluation of existing processes and the implementation of new strategies as needed
Director of Food and Beverage
Kinta Riverfront Hotel & Suites
05.2018 - 01.2020
- A 315 rooms award winning Hotel
- My responsibilities were to oversee the operation of 5 food and beverage outlets, and kitchens including Riverview Coffee House (Halal Restaurant), Shinjuku Restaurant (Japanese Restaurant), Zui Xin Lao (Cantonese Restaurant), Moon River Bistro, In Room Dining, Stewarding, Cashiering, 6 Conference and banqueting up to 1200 people
- Supervise 110 employees
- I deputize for the General Manager / Operation Manager in his absence
- Halal Steering committee
- Conduct weekly associates meetings with departments to ensure proper communication to staff.
- Conduct daily competition analysis to ensure my property was positioned correctly within my market
- Ensure guest satisfaction with resolution of complaints or problems and proper delivery of guest's special requests
- Inspection of rooms daily according to quality standards for cleanliness and proper preventative maintenance
- Re-trained all employees to current brand standard and receive an 93% on a brand standard inspection within 6 months of taking over property
- Responsible for monthly inventories, ordering and receiving goods
- Major Achievements: Planned and organized food and beverage promotions which resulted in a major increase in F&B profitability of 5% year on year
- Restructured the manning of the division and reduced topline management which resulted in savings of over 8% for labor expenses compared to budget
- Food and Beverage revenue is higher than room revenue
- FB revenue contribute 60% compare to room revenue 40%
- Major contribution come from banquet and Coffee House
- Decrease beverage cost by 35% to 28%
- Decrease Food cost by 40% to 32%
- Implemented strategic cost containment measures to ensure appropriate staffing, product and inventory levels were maintained
- Which contributed to an 8% GOP improvement
- Refined the Food And beverage Menus to incorporate more seasonal and local offerings to drive annual revenues an average of 5%
- Successfully increased TripAdvisor Ranking from 35 to 16 in the areas of cleanliness, attentiveness, maintenance, breakfast food and service
- Recognized us most improve customer satisfaction by VHM group in the region
- Achievements: Implemented action plans to reduce Food and Beverage cost by 2% and 1.5% year on year respectively
- Review all menus and upselling techniques which resulted in an increase of average check of over 3% year on year
- Introduced and implemented Kinta Riverfront Hotel and Suites Food and Safety Management System in the hotel in 2018-2020.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices
- Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement
Food and Beverage Manager
Parkroyal Penang Resort
12.2012 - 04.2018
- A 309 rooms award winning Beach Resort
- My responsibilities were to oversee the operation of 6 food and beverage outlets, and kitchens including Cinnamon Asian Kitchen all day dining restaurant, Cool Bananas (Italian Restaurant), Javana Lounge, Pool Dining and Bar, Uncle Zack by the beach, 24 hours room service, stewarding, cashiering, resident artist, conference and banqueting up to 400 people
- Supervise 123 employees
- I deputize for the Hotel Manager in his absence
- Halala Steering Committee
- Responsible for the complete delivery of the pre-opening & refurbishment opening Cinnamon Restaurant, Javana Lounge, Banquet, Poolside Bar, In Room Dining and Italian Restaurant Including FFE and creating SOP for Operation
- Gain Major Business contract for the resort thus assuring future Business
- Planned and organized food and beverage promotions which resulted in a major increase in F&B profitability of 6% year on year
- Restructured the manning of the division and reduced topline management which resulted in savings of over 12.2% for labor expenses compared to budget
- Achievements: Implemented action plans to reduce Food and Beverage cost by 1% and 1.5% year on year respectively
- Review all menus and upselling techniques which resulted in an increase of average check of over 2.1% year on year
- Implemented a Food and Beverage Newsletter to hotel guests to promote activities and events within the resort
- Introduced and implemented Parkroyal Penang Resort Food and Safety Management System in the hotel in 2006
- Served as property point of contact during rebranding process to Penang Parkroyal Resort 2003, 2017 & 2018
- Recognized for putting a hard-core Unionized F&B Team together to understand the priorities in rendering Guest service & getting positive Guest feedback (incremental index).
- Organized successful special events that contributed to increased sales figures
- Managed inventory effectively, reducing waste and optimizing stock levels
- Streamlined operations through regular review of processes and implementation of best practices
- Oversaw the hiring process for new employees, selecting top talent to join our team
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely
Assistant Food and Beverage Manager
Parkroyal Resort Penang
11.2000 - 01.2012
- A 4-star deluxe beach resort with 324 rooms managed by UOL
- My responsibilities were to assist the director of Food and Beverage to oversee the operation of 6 food and beverage outlets including an international all day-dining restaurant, Tiffin's fine dining restaurant, 24-hour room service, lobby lounge, stewarding and extensive conference and banqueting with dining up to 400
- Supervised one Senior Restaurant Manager, one Senior Events Manager, 6 Outlet Managers and 2 Event Managers
- Achievements: Tiffin's Fine Dining voted Asia's Finest Restaurant in The Miele Guide, 2008/2009
- Tiffin's Fine Dining Restaurant was voted Malaysia Tattler - Malaysia Best Restaurant, 2010
- Booking.com Best Partner Hotel in recognition of performance excellence in 2009
- Harper's Bazaar Malaysia Spa Awards Most Luxe Couple's Gateway
- The Best of Malaysia Awards 2011- Travel Awards by Expatriate Lifestyle Best Weekend Break – Excellence Awards
- Booking.com Outstanding Hotel Partner Award Dinner
- MPPP's Cleanliness and Beautification Contest for Restaurants - 2nd Place in hotel category
- 2012 TripAdvisor Certificate of Excellence
- 2012 TripAdvisor Traveler's Choice
- AsiaRooms.com 5th Finalist Hotel Awards 2013 under most Family-Friendly Category in the whole of Asia
- Winner of 2013 TripAdvisor Certificate of Excellence
- Planned and coordinated many major events and incentive groups such as AIA (1200 pax), Hewlett & Packard Top Achievers Conference (500 pax), Asian Cardiology Symposium 2014 and Orthopedic Congress
- Organized and coordinated the state dinner hosted by the Penang Head of State, TYT Tun Dr Hamdan Sheik Tahir with Rotarian Group.
Banquet Manager
Parkroyal Resort Penang
10.1996 - 11.1999
- Responsible for the operation of all conferences, functions, themed parties in the Bunga Cengkih Ballroom (400 pax), five (5) meeting rooms, the Garden area within the hotel, with a seating capacity of 1200 persons and outside catering
- Supervised one Supervisor and eight (8) staff.
Restaurant Manager
Parkroyal Resort Penang
04.1995 - 09.1996
- Responsible for the operation of Taman Terrace, In Room Dining & Mini Bar Supervised by 2 Assistant Restaurant Managers and a combined.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Assistant Restaurant Manager
Parkroyal Resort Penang
01.1993 - 01.1994
- Responsible for the daily operation of the 24-hour room service, mini bar and Taman Terrace, with a total staff force of 30 persons.
- Developed strong understanding of industry trends to make informed decisions regarding menu offerings, pricing strategies, and promotional activities that appealed to target markets
- Established rapport with guests through personalized interactions that led to repeat business
- Expanded restaurant''s reputation for exceptional service by consistently exceeding customer expectations through attentive care
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs
- Supported recruitment efforts by interviewing potential candidates contributing to a skilled and motivated team
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes
- Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity
- Maintained positive relationships with vendors to ensure timely delivery of high-quality products at competitive prices
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels
- Conducted regular performance evaluations, providing constructive feedback for professional growth
- Assisted with menu development, resulting in a diverse and appealing selection for patrons
- Coordinated special events and promotions, drawing in new customers and increasing revenue
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards
- Evaluated operational procedures for efficiency improvements while maintaining the highest standards of guest experience excellence
- Streamlined the ordering process for increased efficiency, leading to improved customer service
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations
- Identified team weak points and implemented corrective actions to resolve concerns
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour
- Immediately resolved issues with patrons by employing careful listening and communication skills
- Supervised all areas of restaurant to keep it clean and well-maintained
- Conducted regular meetings with staff to discuss performance and address any issues
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts
- Monitored restaurant operations and adjusted schedules to meet peak customer demand
- Designed and implemented strategies to reduce costs and waste
Supervisor
Parkroyal Resort Penang
11.1990 - 01.1992
- Responsible for the daily operation of the Pulau Bar, Taman Terrace, in-room dining, and mini bar
- A member of the opening team that won the Best Restaurant Award in Malaysia (Western Cuisine) by the Tourism Development Corporation of Malaysia in 1991.
Captain
Strawberry Park Resort
01.1989 - 01.1990
- Responsible for the daily operation of the Coffee House, Chinese Restaurant, and Banquet.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks
- Developed strong organizational and communication skills through coursework and volunteer activities
- Applied effective time management techniques to meet tight deadlines
- Developed and maintained courteous and effective working relationships
- Organized and detail-oriented with a strong work ethic
Education
GED -
Buyong Adil Secondary School
Tapah, 08 01.1987 - 03.1998
Skills
Budget Planning
undefinedDesired Position
Executive Assistant Manager or Hotel Resident Manager
Race
Indian
Personal Information
- Date of Birth: 08/14/66
- Nationality: Malaysian
- Marital Status: Married with 2 children
References
- Mr. Dennis Cheng CHA, Hotel Consultant, Georgetown Penang, 016-4819611
- Mr. Shim Chee Hong EMCM Wyndham Suite KLCC, Le Vert Boutique Hotel, 013-3898901
- Mr. Harry Thaliwal, Executive Vice President of Operations, Cross Hotels & Resorts, Wattana, Bangkok, +66908804200
- Mr. David Scully, General Manager, Fairfield in Marriott WP, 016-8314137
- Mr. Peter Prem Padman, General Manager, Le Quadri Hotel, Wilayah Persekutuan Kuala Lumpur, 016-6080100
- Pamela Lee, Director of Operations, Traders Hotel Kuala Lumpur, 016-499 1008
Timeline
Executive Assistant Manager
Vivatel Kuala Lumpur
05.2021 - Current
Director of Food and Beverage
Kinta Riverfront Hotel & Suites
05.2018 - 01.2020
Food and Beverage Manager
Parkroyal Penang Resort
12.2012 - 04.2018
Assistant Food and Beverage Manager
Parkroyal Resort Penang
11.2000 - 01.2012
Banquet Manager
Parkroyal Resort Penang
10.1996 - 11.1999
Restaurant Manager
Parkroyal Resort Penang
04.1995 - 09.1996
Assistant Restaurant Manager
Parkroyal Resort Penang
01.1993 - 01.1994
Supervisor
Parkroyal Resort Penang
11.1990 - 01.1992
Captain
Strawberry Park Resort
01.1989 - 01.1990
GED -
Buyong Adil Secondary School
01.1987 - 03.1998
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