This document contains the resume of Meeran Farook Ali, who has over 20 years of experience in senior management positions in the hospitality industry in India. He is currently the Operations Manager at ITC Fortune Grand Select Chennai. Prior to this role, he held various leadership roles such as Food & Beverage Manager at multiple luxury hotels around Chennai. He has a strong academic background in hospitality management and seeks a challenging position in a reputable hospitality organization where he can contribute to the company's growth.

1. Meeran.Farook Ali
1/34, New Mosque street, Covelong, PIN- 603112
Kanchi District, Tamil Nadu – India.
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 Lit, DHM & MBA – NIBM Accredited by IAO - Houston Varsity - USA.
 Exposure with Ten years in senior management position balanced in Hotel’s major revenue depts., and above
Two decades of overall experience.
 Good command of spoken and written English & Proficient in training skills
 Knowledgeable depth in food and beverage, Front desk opps, OTA s, finance acumen and marketing abilities.
 Able to perform with results under pressure with proven track.
 Task force crew of Le Royal Meridien –Chennai, Asiana –Chennai, aloft –Chennai, Confluence – Chennai, ITC –
Fortune Grand Select – Chennai, in various levels and commissioned the tasks successfully.
 Direct the efficient and effective F&B operation and the activities with missioned aim and achieving it in style.
 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 labour 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.
 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.

2.  Exposures in launching of deluxe hotels Le Royal Meridian-Chennai, Asiana Hotels, aloft Chennai, Confluence,
Chennai & ITC – Fortune Grand Select – Chennai.
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 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.
Operations Manager – WEF 01JAN2017
July – 03rd
– 2015 to till Date
Joined as Food & Beverage Manager
 Responsible for all aspects of all department’s operations and execution along overviewing F&B Ops
 Support and work with all Head of Departments in all aspects of running this hotel.
 Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
 Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational
matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any
staff issues. Minutes of the meeting to be sent to GM / CHQ.
 Ensure SOP implementation in all departments and check the same during routine operational checks. GM
guidance to be taken wherever and whenever required.
 Monitor the purchase / indent / requisitions of each department, the accounts receivable (Collection from
debtors) and the accounts payable (Payable to the vendors / suppliers etc.).
 Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (Quality, par stock levels, expiry
etc.) with the F & B Team & Chef. Dealing with Suppliers / Vendors for quality products involving Purchase
Manager and providing performance assessment of vendors every quarter to HO Purchase.
 Inspecting all departments for SOP implementation.
 Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff
grooming & hospitality culture.
 Monitor the co-ordination between all departments for smooth & efficient operations.
 Assessing and reviewing customer satisfaction and service recovery process.
 Meet all dept. heads to review & train the staff to upkeep the human capital.
 Identifying staff learning needs and assisting with development
 Providing timely and constructive feedback to all direct reports as and when required either formally or
informally.
 Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the
business.
 Be on available on call 24 hours a day to resolve any urgent problems on emergencies.

3.  Responsible for the overall management of the operation of the hotel and any other duties and special tasks
are assigned.
CONFLUENCE Banquets & Resort
Tamil Nadu’s Largest Convention Centre with 90 Rooms & 3 F&B Outlets.
Food & Beverage Manager (Task Force & Pre Opening)
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.
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.

4. Le Royal Meridien - Chennai. Managed by Starwood Hotels & Resorts
F&B Attendant to F&B-Executive - from 2000 Jan 24th
to Feb 2006
 Winner of the ‘Best Economy Hotel’ category in PATWA –2003 at Berlin.
 Jan 24th
2000 - Joined as F&B - Attendant - (When 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
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 - 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
Personal Profile
Date of Birth / Nationality / Marital Stature November 16th
– 1972 / Indian / Married
PP Number / Place of Issue / Date Issued / DOE K-6154182 / 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 Shall be shared upon requirement
Thank You & Kind Regards
MEERAN FAROOK ALI.