A dynamic, results-oriented Hotel Professional with more than 11 Years of experience in Food & Beverage Industry

1. Curriculum Vitae
RODRICK FELIX FERNANDEZ
Objective:
Seeking a good position in Hotel Operations with the scope for individual betterment in a progressive
organization where my quality and experience can be fully utilized to achieve more development of
the organization and to obtain individual satisfaction.
Summary:
A dynamic, results-oriented Hotel Professional with more than 11 Years of experience in offering
focused leadership to drive sales and profitability in highly competitive markets. Consistently archive
performance goals through enthusiasm, tenacity and imitative, with complete knowledge / expertise
in:
 Customer Service / Guest Relations  Purchasing / Inventory Management
 Organizational Financial Budget / Coasting  Menu Planning
 Quality Assurance / Control  Recruitment and Hiring
 Policies and Procedures  Team Building / Staff Training
 Food and Beverage operation & Management  Facilities / Events and Promotions
Functional Competencies:
Skill in exercising initiative judgment, decision making I solving problems and meeting
Planning & Organizing Influencing and leading
Team Work Negotiation
Adaptability Stress tolerance
Contact Details
Hotel Best Western Plus,
Ajran Al Ajran Street,
Mahboula, Kuwait,
Mob: +965 - 50757957
e-mail id : rdrokz@gmail.com

2. Activities and Achievements:
 Participation certificate on Food & Beverage Manager Training Program from Best Western
Plus, Kuwait.
 Noted and recommended on online Travel sites like Trip Advisor, Booking.com and Agoda for
the exceptional customer relations with guest; while working with Hotel Ocean Grand,
Maldives.
 Planning, Organizing and Menu designing for Food Festivals, and have write-ups in the front
line daily dated like HINDU and Deccan Chronicle.
 A merit certificate in Kerala international culinary challenge, 2010, cocktail competition held at
Vivantha By Taj, Trivandrum.
 Attended Bacardi Bar League Training held at Hotel Pankaj, 2008.
 Attended Leadership Training Camp held at Varkala Sree Narayana College, 2001.
Education:
Bachelor in Hotel Management: Pacific Institute of Engineering & Management
Diploma in Hotel Management: Academy for Management Studies
BEST WESTERN PLUS
Best Western Plus, Kuwait
Restaurant Manager (Since December 2015)
Key tasks and responsibilities:
 Reporting to the General Manager, and overall in charge of the Food & Beverage Department.
 Ensure and provide flawless, upscale, professional and high class guest service experience.
 Developing standard operating procedures.
 Taking preventive measures in controlling departmental coasts.
 Responsible for enhancing customer service relationships.
 Establish work schedules, supervise staff. Monitor and evaluate performance and implement
improvements to maximize the performance level.
 Responsible for banqueting operations.
 Conducting Staff Training.
HOTEL LAKE PALACE
Hotel Lake Palace Trivandrum, Kerala
Food & Beverage Manager (August 2015 – November 2015)
Key tasks and responsibilities:
 Reporting to the General Manager, and overall in charge of the Food & Beverage Department.
 Ensure and provide flawless, upscale, professional and high class guest service experience.
 Developing standard operating procedures.

3.  Taking preventive measures in controlling departmental coasts.
 Responsible for enhancing customer service relationships.
 Establish work schedules, supervise staff. Monitor and evaluate performance and implement
improvements to maximize the performance level.
HOTEL OCEAN GRAND
Hotel Ocean Grand Hulhumale, Maldives
Operation Manager (July 2014 – July 2015)
Key tasks and responsibilities:
 Reporting to the Resident Manager, and overall in charge of the Unit.
 Ensure and provide flawless, upscale, professional and high class guest service experience.
 Analyze customer feedback and provide strategic direction to continuously improve overall
rating.
 Coordinate, manage and monitor the working of various departments in the organization.
 Preparing operational budgets and controlling inventory and plan effective strategies for the
financial wellbeing of the company
 Planning of the Company HR Policies and SOP’s in accordance with the company standards and
service.
 Organize recruitment and placement of required staff.
 Plan and support sales and marketing activities.
 Planning of Food & Beverage Menu, in accordance with the Executive Chef.
 Ensuring the quantity, quality and presentation of Food and
beverage provided to client in accordance with the company standards and service.
 Conducting in-house training for staff.
BIVERAH HOTEL & SUITES
Biverah Hotel & Suites Trivandrum, Kerala
Asst. Manager - Food & Beverage (November 2012 – July 2014)
Key tasks and responsibilities:
 Reporting to the General Manager, and overall in charge of the Food & Beverage Department.
 Planning events and promotions.
 Formulates the P & L Statement for events, promotions and festivals.
 Menu Planning.
 Developing standard operating procedures.
 Taking preventive measures in controlling departmental coasts.
 Responsible for F&B activity calendar, guest feedback report, and F&B budget.
 Encourage guest’s satisfaction for steady business.

4.  Responsible for enhancing customer service relationships.
 Establish work schedules, supervise staff. Monitor and evaluate performance and implement
improvements to maximize the performance level.
KEYS HOTELS & RESORTS Pvt. Ltd
KEYS HOTELS Trivandrum, Kerala
Team Leader (April 2009 – October 2012)
Key tasks and responsibilities:
 Reporting to the F&B Manager, and overall in charge of the Food & Beverage Department.
 Customer satisfaction and participation in customer feedback.
 Planning monthly food festivals and advertising in the market.
 Preparing M.I.S (Management Information System) F&B budget- variance & reasoning report.
 Staff training calendar, In-house training, duty roasters
 Taking preventive measures in controlling departmental coasts.
 Maintaining and controlling all F&B inventory stock.
 Maintaining and controlling Beverage inventory stock.
THE LEELA KEMPINSKI KOVALAM
Trivandrum, Kerala
Steward (April 2006 – October 2008)
Key tasks and responsibilities:
 Reporting to the Bar Captain & taking the charge of the Bar in his absence.
 Key task was to supervise and to ensure the quantity, quality and presentation
of Cocktails and beverage provided to client in accordance with the company
standards and service.
 Anticipating and fulfilling the guest needs.
 Maintaining excellent service quality and on time delivery.
 Actively participating in customer feedback.
 Maintaining and controlling bar stock.
 Conducting in-house training for staff.
Industrial Training:
THE LEELA KEMPINSKI KOVALAM
Six month with F&B Service
Cross Exposure Training:
THE LEELA KEMPINSKI MUMBAI
Two weeks in F&B Service

5. Personnel Details:
Date of birth : 03 April 1984
Marital status : Married
Religion : Christian
Passport Details:
Type : P
Country code : IND
Passport No : N 2481260
Date of issue : 02/09/2015
Date of expiry : 01/09/2025
Place of issue : Trivandrum
Reference 1: Reference 2:
Mr. Shaban Hafez Mr. Ahmed Elfeky
Hotel Manager, HR Manager,
Best Western Kuwait Best Western Kuwait
Reference 3: Reference 4:
Mr. Ram Vivek (Ex GM. Biverah Hotel & Suites) Mr. Anand Ramachandran (Ex GM. Keys Hotels)
General Manager, General Manager,
Hotel Lake Palace. Apollo Diamora Hotels.
DECLERATION
I hereby declare that the details furnished above are true to the best of my
Knowledge and I shall put in the best of my efforts in order to facilitate the growth of both the
company and myself.
Place: Kuwait Yours faithfully,
Date: RODRICK