This document is a curriculum vitae for Meeran Farook Ali that summarizes his professional experience and qualifications. He has over 20 years of experience in senior management positions in the hospitality industry, including roles as Food & Beverage Manager at several luxury hotels in Chennai, India. He holds an MBA and diplomas in Hotel Management and Computer Applications. His objective is to take on a responsible position in hospitality or food and beverage services where he can utilize his skills and experience.

1. Meeran.Farook Ali – Curriculum Vitae
1/34, New Mosque street, Cove long,
Kanchi District, Tamil Nadu – India
PIN- 603112,
Contact
Hand Phone : - + 91 98848 60318 / 99406 31289
E-mail:- meeranfarookali@hotmail.com;meeranfarookali@gmail.com
Skype: - meeranfarookali786
LinkedIn: - https://in.linkedin.com/in/meeranfarookali
Personal Caliber
 Academics – B.A English Litt, DHM & MBA – NIBM Accredited IAO - Houston Varsity - USA.
 Carrying than eight years in senior management position balanced in all depts. and over all of two decades
 High command of spoken and written English & Proficient in training skills
 Knowledgeable in food and beverage, financial and marketing area
 Able to perform with results under pressure.
 Task force crew of Le Royal Meridien –Chennai, Asiana –Chennai, aloft –Chennai, in various levels and
commissioned the tasks successfully.
 Direct the efficient and effective F&B operation and the activities.
 Ensure that quality standards are met and staff cost expenses are controlled
 Ensure that service distinctiveness is practiced & Ensure revenue is maximized
 Select, oversee and evaluate the work of staff engaged in greeting, clearing and cashiering in all forms of Food,
Beverage and related operation.
 Ensure that established control procedures, liquors’ laws and regulations are followed
 Maintain positive lab our relations & Ensure that staff complaints are handled according to established
procedures.
 Ensure health and safety standards are understood and applied in all work activities
 Ensure risk of accidents, illness or injuries occurring from unsafe practices are minimized.
 Participate in the development of annual business plan related to operating departments.
 Analyze month-end reports and identify deviation from business plan goals
 Recommend options, correct or minimize adverse trends and impact.
 To oversee and direct all aspects of the operation at the Hotel within the limits of established policies and
procedures
 To lead and develop direct reports, setting clear and measurable objectives. Ensure that objectives are delivered
in line with the business strategy and objectives of the hotel and Exclusive Hotels.
 To optimise opportunities to drive revenues & exceed budgeted sales and profit targets. To create a sales
culture across the operation.
 Carrying knowledge of tracking of all On Line Travel Portal and GDS and extract business out of it.
 To deliver the standards expected of a 5-star hotel, monitoring and delivering Wow experiences across the Hotel
and developing a customer care culture that generate loyalty and repeat business. To exceed the agreed
measurement targets as principally monitored via Review Pro statistics, after-stay emails, written and verbal
customer feedback.
 Exposures in launching of deluxe hotels Le Royal Meridian-Chennai, Asiana Hotels, aloft Chennai, Confluence,
Chennai & ITC – Fortune Grand Select – Chennai.

2. Personal Attributes
 Presentable, well-groomed with Dynamic leadership quality.
 People-oriented & driven force in achieving management tasks
 Able to perform under pressure and carry the ongoing flow operational condition independently.
 Expertise operational skills in, MICROS, FIDELIEO, OPERA & INFRASYS, WIN HMS, CHAMPAGNE & IDS Software
packages used in day to day operations
 ‘Leading – ‘Yes I can” certified holder – Exclusive training kit for Carlson’s Chain hotels worldwide.
 Official in House ‘Certified Departmental Trainer’ of the hotels Le Royal Meridien – Chennai, Radisson BLU
Hotel & ASIANA Hotels.
Career Objective
Dedicating my tenure and the knowledge through a liable and in a challenging position in the field of hospitality and
Food & Beverage Service in a reputed organization where commitment, loyalty, skills, hard work proves my aptitude
that leads to an assured growth and a gratifying career and being the base for my company’s growth where I belong
***
Career Review - Current Job &Position
ITC – Fortune Grand Select Chennai – Member of ITC Hotels.
Food & Beverage Manager
June – 03rd
– 2015 to till Date
 Head of Food & Beverage, Task force and Opening Squad of the largest of all FORTUNE Hotels across
the country.
 Commissioned the with the initial set ups, collaterals with guidelines and customized to the local law
and accustomed to our business domain.
 171 key with Multi Cuisine Restaurants, 2 Specialty Restaurants and 10000 Indoor & 5000 Sq. Ft
Outdoor Banqueting space.
 Responsible for entire operations, commissioning and taking over from the projects and commissioning
the operations.
CONFLUENCE Banquets & Resort
Tamil Nadu’s Largest Convention Centre with 90 Rooms & 3 F&B Outlets.
Food & Beverage Manager
March 04th
to May – 2015 to till Date
Kohinoor Asiana Hotels – Chennai. An Associate of ‘WORLD HOTELS – Deluxe Collections’.
Joined Back as Assistant Food & Beverage Manager
Feb -16th
– 2012 to Jan - 2015
 Champions Team Hotel’ ‘IFCA CULNARY CHALLENGE - 2012
 Expanded to 180 keys, enhanced IRD facilities along with other 5 F&B outlets & 30 k Sq. Feet convention
space with enormous potential including 5 banquet halls can be partitioned in to 10 operated with expertise
professionals
 Responsible for entire food and beverage operation, execution, and achieving targets.
Aloft Chennai – Unit of STARWOOD HOTELS WORLDWIDE
Head – Food & Beverage
January 18th h
of 2010 to Jan -2012
 Head of Food & Beverage, Task force and Opening Squad of the Flagship Property and first aloft in India.
 Commissioned my property with the initial set ups, collaterals and assisted in commissioning the
Bangalore, Coimbatore units as per the guidance of portal Monitor, Collaterals and critical paths.
 144 key with Plug ins such Coffee Shop, Specialty Restaurants and 8000 Sq. Ft Banqueting space.
 Responsible for entire operations, commissioning and rolling out the hotel from projects and other two
properties in INDIA.

3. Asiana Hotels – Chennai – An associate of ‘WORLD HOTELS – Deluxe Collections’.
November 18th h
of 2007 to Jan 15th
-2010
 Pre-Opening Squad the for Flagship Property of Asiana Group ‘s 5 Star Deluxe Boutique Hotel - Joined as
Banquet Manager.
 Promoted as Assistant Food & Beverage Manager WEF Nov 01 -2009
 Champions Team Hotel’‘IFCA CULNARY CHALLENGE - 2008
 114 Rooms, 5 F&B outlets & 30 k Sq. Feet convention space with enormous potential including 5 banquet
halls can be partitioned in to 10 operated with expertise professionals
Radisson BLU Hotel – Airport Luxury Hotel “
Feb 16 -2006 to November 15th
2007
 Joined as Asst. Manager - F&B on Feb 16th
– 2006
 Promoted as ‘Banquet Manager’ from Apr- 01st
-2007
 A 101 Accommodation luxury hotel with five Food & Beverage outlets, with Cozy Banqueting &
Conferencing facilities.
 Winner of ‘Carlson’s Hotel Asia Pacific Hotel of the Year 05, & 2006, 2007 in consecutive row. President
Award 05 and India’s First ISO 22000; 2005 & HACCP – Certified Hotel.
 Officiated as Food & Beverage Manager -In charge during the absence of Food & Beverage Manager for
3 months, from June 01st
to Aug –15th
of 2006
 To report to EAM-Food & Beverage on day today Admin & Operation aspects of Food & Beverage, and
responsible for entire Banqueting and Bar operations.
 To initiate and motivate the entire the Food & Beverage team to plan, organize and execute in every
concept of the operations and train the staff on SOP’s of Radissons.
Le Royal Meridien - Chennai.
F&B-Executive - from 2000 Jan 24th
to Feb 2006
 Winner of the ‘Best Economy Hotel’ category in PATWA –2003 at Berlin.
 Business Management by STARWOOD Hotels.
 Jan 24th
2000 - Joined as F&B - Attendant - (Formerly, Hilton-Chennai)
 Apr 1st
2002 - Promotion as F&B - Captain
 Apr 6th
2004 - Promotion as F&B - Supervisor
 Mar 31st
2005 - Promotion as F&B - Executive
 Opening Crew and bloomed as the Chief Command - Operation of the
Cilantro - All Day Dining Global Cuisine Restaurant.
Taj Mahal-UAE
Waiter to Captain - April 1993 To 1999
VIVANTA by TAJ - Fisherman’s cove
Asst. Waiter - July 1990 To 1993
Academic Profile
 MBA - (Pursuing)-NIBM-Chennai – Accredited by IAO Houston- USA
 Diploma in Hotel Management - 1995-1996 N.I.P.S- New Delhi
 First Aid Certified Holder - 1996- Apr- By St. Ambulance Association
 Bachelor of Arts ( English ) - 1989-1993 University of Madras
 Marine Engineering - 1990-1991 IIMC- Chennai
 Diploma in Computer Applications - 2006-07 - Computer Point-Chennai

4. Personal Profile
Date of Birth November 16th
– 1972
Nationality Indian
Marital Status Married
Passport No K-6154182
Place of Issue / Date Issued / Date of Expiry Chennai / Nov-07-2012 / Nov-06-2022
Languages known to SPEAK / WRITE Tamil, English & Hindi
Pass Time Movies, Reading, Music & Cricket
Height & Weight 164 CM & 64 KGS
Favorite Books *You Can Win – By Shiv Khera
*One Minute Manager – By Kevin Blanchard
Reference – 1 Mr. Vikram Cotah | COO.
GRT Hotels & Resorts - Chennai
M : – 9840741379 | e :- vikramcotah@radissongrt.com
Reference – 3 Ms. Nalina Saravanan | Hotel Manager.
Le Royal Meriden - Chennai
M : – 9940114445 | e :- nalina.saravanan@meridien.com
Thank You & Kind Regards
MEERAN FAROOK ALI.