Senthil Ilangovan has over 23 years of experience in hospitality and food and beverage management. He is currently the Assistant General Manager for KL Metropolitan Hotel Developer, advising on hotel operations, food and beverage concepts, and new hotel openings. Previously he has held senior management roles such as General Manager, Senior Manager of Food Service Management, and Trainer on Hospitality Training. He has expertise in areas such as hotel consultancy, training, operations management, and business development.

1. 1
Senthil Ilangovan
Ramaiah CHA, FMP, MBA
41, JALAN BH 1/3, BUKIT HATAMAS, CHERAS, 43200 KUALA LUMPUR
| rs_ilangovan@yahoo.com | +6017 307 5555
Personal Profile Date of Birth : 23 December 1969
Place of Birth : Muar, Johor, Malaysia
Age : 46
Identification Number : A 11477622 (Old)
231223-01-5249 (New)
Religion : Hindu
Race : Indian
Marital Status : Married
No of Dependent : 4
Career Objective
Professional
Summary
My aim is to showcase my skills as experienced
hospitality professional. I am eager to offer professional
service as well as learn from other professionals.
Professional hotelier with 23 years working experience.
Dedicated, hard-working, reliable and accurate
professional who delivers courteous service at all times. I
have vast experience in F&B, hospitality on overall
business as well as training and consultancy.
Work Experience [2nd
August 2014 - Present]
Asst. GM to General Manager
[KL Metropolitan] [Hotel Developer]
• My main function is to be owner’s representative in
handling the hotel division matters. They have 4
hotels at the moment with one 4 star hotel and others
are five star hotels.
• Advise on the hotel F&B outlet management with
related F&B costs.
• Look into the feasibility studies with the relevant
restaurant concepts for the newly build hotel in KL.
• Manage the hotel group on functionality and also
operations matter for the owners.
• Manage the hotel operations issues, sales and
marketing activities and the GOP analysis for the
owners. Where the owner is looking at 35% GOP.
• Ensure the hotels are meeting the required revenue
and budget as well as expenses for the owners to
reinvest.
• Discuss with the operators on the CAPAX
purchases, which are relevant to the hotel operations

2. 2
requirement.
• Involved in new openings of hotels, from conceptual
to architecture as well as FFNE in the rooms.
• Brainstorm on setting up of the kitchen based on
number of kitchen capacity and equipment durability
in relevant to investment costs.
• Ensure the pre-opening of the new hotels is well
taken care with proper quality items purchased. Also
involved in sourcing for new latest equipment that
can improve the delivery of the service quality.
• Ensure the pre-opening FFNEE are done according
to the standards being determined by the owner.
• Ensure the existing resorts are running in profitable
manner and also with high standard of service
quality.
• Advise on the entire service flow according to the
hotel operations requirement for the newly planned
hotel.
• Finding ways to improve the service quality by
improving the delivery of the service, based on
highlighted issue in TripAdvisor by the guests.
[17th
March 2014 – 30th
June 2014]
Senior Manager
(Food Service Management)
[Port Tanjung Pelepas, Johor Bahru]
Responsibilities
• Set-Up and manage the entire Foodservice
Management section in PTP.
• Design and develop the kitchen layout to cater for
the entire workforce with application of HACCP.
• Ensure the entire Port has standardized food
sanitation based on Malaysian Food Safety Act
2009.
• Advise the Port on the allowable costs for the vendor
and management.
• Develop internal talent in foodservice section.
• Develop new concept of quick service restaurant for
the associates.
• Ensure quality service rendered to the guests.
• Plan F&B promotions for the entire year based on
season and operations requirement.
• Plan remodelling of the five (5) kitchens that
available in the Port to be international standard.
• Conduct R&D on new F&B products, and service
innovation.
• Plan for Ramadan foodservice for the staff which
about 3000 meals per meal session.

3. 3
[1st
March 2013 – 7th
March 2014]
General Manager
[KFCH International College, Johor Bahru, Johor,
Malaysia]
- Assist the CEO in management decision and running
of the entire college.
- My responsibilities are mainly in the area of
academic, student services, short courses and
operations mainly focus on Revenue centres.
- Plan for new project under JCorp in developing a
new campus with hotel and dining facilities.
- Manage academic programmes in terms of teaching
& learning and delivery of the academic
programmes.
- Develop new training programs that suit the industry
from the Senior Managers and Manager’s Level.
- Design specialized training in all the areas in
hospitality industry.
- Develop employee career development programme
for the organization.
- Consult business owners in opening and running
their F&B business. I had worked with business
owner in hotel opening and restaurant opening based
on budget and location.
- Consult in business strategy for small business
owners and small resorts and hotels in terms of
strategy and marketing planning.
- Consult the business owner in managing their
business cost for better profitability.
- Conduct mystery shopper / business analysis for
hotels.
- Facilitating the Master’s Program specialized in
Hotel Building and execution.
- Train on hotel Revenue Management applications
together with on line business venture together with
OTA’s.
- Consult Hotel Business for better operations
development and sales in terms of rooms and F&B.

4. 4
[2nd
August 2007 – 15th
February 2013]
Trainer on Hospitality Training
[Taylor’s University, Malaysia]
- Facilitate Masters programme especially in related to
hospitality management.
- Facilitate Degree programmes as well as Diploma
programme in hospitality and culinary.
- My responsibilities are mainly in the area of hotel
business consultancy, training, auditing and business
development.
- Develop new training programs that suit the
hospitality industry from the rank and file to
management and senior managers.
- Design specialized training in all the areas in
hospitality industry.
- Consult business owners in opening and running
their business. I had worked with business owner in
hotel opening and restaurant opening based on
budget and location.
- Consult in business strategy for small business
owners and small resorts and hotels in terms of
strategy and marketing planning.
- Consult the business owner in managing their
business cost for better profitability.
- Conduct mystery shopper / business analysis for
hotels.
- Facilitating the Master’s Program specialized in
Hotel Building and execution.
- Train on hotel Revenue Management applications
together with on line business venture together with
OTA’s.
- Consult Hotel Business for better operations
development and sales in terms of rooms and F&B
on long-term basis.
Operations Competency:
Manage Fraser’s Silverpark Resort, Fraser’s Hill.
Manage hotel for the hotel owner in terms of functionality
as well as the business acumen. The hotel has 200 rooms
and it is a resort hotel with 2 F&B facilities. My job is to
ensure the hotel perform in terms of:
1. Increasing Revenue for Rooms and F&B
2. Increasing Occupancy for rooms
3. Sales & Marketing Activity
4. Managing On Line Travel Agents (OTS’s)
5. Managing OTA’s based on Revenue Management
principles.
6. Create demand for the resort with introducing new
marketing tactics.
7. Apply creative F&B Promotions to suites the resort
to draw in customers.

5. 5
[15th
October 2002 – 27th
July 2007]
Associate Trainer
[Malaysian Association of Hotels Training &
Education Centre]
- Develop New Training programs for the hospitality
industry to be marketed as a public program or In
House Training Program
- Provide consultancy for the hotels that do not have a
training department.
- Training conducted will be in the area of Restaurant
Management, selling techniques and salesmanship,
Cost Control Management, Customer Service
Excellence Training, Purchasing Management,
Supervisory Skills Development, and Managing
People in the industry.
- Giving consultancy for the newly opened hotel or
hotels that need any operation advice.
- Responsible for the business development and
marketing of the company products to the market in
Malaysia and ASEAN Countries.
- Getting new program with the new trainers that
qualified
- Consultancy in the eras of Cost management for
SME’s.
Hotel consultancy for smaller hotels.
[1st
July 1998- 3rd
September 2002]
Lecturer / Lecturer In Charge
[Taylor’s School of Hospitality & Tourism]
- Manage the entire F&B Department in planning the
schedule for the operation staff and the menu for the
restaurant.
- Teaching F&B Theory subjects for all the diploma
and Higher Diploma and Degree students.
- Train all the students in actual restaurant operations
with different type of service pertaining the planned
menu.
- Planning Food Promotions with the chef as part of
the syllabus.
- Setting Final Diploma and Higher Diploma students
in practical and theory.
- Handling school VVIP Functions as part of the
training for the students as what they are going to
face in the reality.
- Handling outside catering as part of the training in
French Embassy and French Culture Center and also
government offices.
- Training all the F&B teachers in the relevant skill
area.
- Planning the course structure for the F&B
department and assist in managing outdoor catering.

6. 6
[15th
April 1997- 27th
June 1998]
Restaurant & Room Service Manager
[Mint Hotel Kuala Lumpur, Malaysia]
- Pre-opening team for the hotel
- Develop SOP for the outlets and P&P for the entire
department
- Four F&B Outlets are under my responsibilities.
- Manage the entire F&B Department with the
assistance of the chefs in terms of Planning
Organizing, Leading the people and controlling the
entire departmental expenses.
- Plan the Operation procedures of the department
with the F&B Manager.
- Planned the Food and Beverage Promotion for the
year.
- Plan the Yearly Budget for the F&B Department.
- Involved in ASEAN Submit Conference, which was
held in Palace Of Golden Horses as most of the
Second Level Department heads were stayed in this
hotel.
- Also involved in SUKOM 1998 as Mint Hotel was
appointed as Main Press Center for the game.
- Commitment for G-15 Conference which was held
in PGGH, Mint hotel was their feeder hotel.
- Involved in special task to plan to operate the Disco
under the Hotel.
- Train all the new F&B Staff in the hotel F&B Policy
and Procedures.
- Set-up the entire banquet department in terms of
equipment and procedures.
- Involved in strategic management in getting the
hotel product to the end user by using the new tactics
and strategies.
Reason for Leaving: Better offer and package.
[2nd
December 1996 – 15th
March 1997]
F&B Executive to Resort Manager
[Villa Genting – Amber Court, Genting Malaysia]
- Develop the Pre-opening schedule for the F&B,
Kitchen and rooms.
- Planned the layout of the F&B Department in Amber
Court including the kitchen layout and banquet
facilities layout.
- Implement new innovative ideas in marketing and
selling the resorts to the market
- Planned the concept of the Coffee House that suites
the environment of the place.
- Establish the overall budget and operation expenses
of the department.

7. 7
- Train all the staff according to the company Policy
and procedures that were set by the General
Manager.
- Purchase the required restaurant, kitchen and
banquet equipment and also the department uniform.
- Recruit all the staff for the operations.
- Assist the General Manager to oversee the resort and
manage it. Manage 200 apartments rooms in terms
of operations and also assists in sales and banquet.
- Attend weekly meeting with the General Manager to
discuss all the possible promotions to upgrade the
resort revenue and the performance standard.
- Conduct departmental training for the Supervisors
and Asst. Managers.
- Analyse the Business aspect of the resort in getting
the new market with the application of SWOT
Analysis and TOWS matrix.
- Create Strategic pathway for the business to move
and be competitive in the market
Application of Hotel Revenue Management at the
resort during the slow period based on the demand
and supply as to maximize the revenue in both F&B
and Rooms.
Reason for Leaving: Back to family in KL
[1st
August 1995- 29th
November 1996]
Asst. F&B Manager
[Palm Garden Golf Club, Malaysia]
- Overall in charge of the entire F&B department
operations.
- Plan and execute the F&B Promotions to increase
the revenue of the department.
- Conduct training for all the staff in the department
including the kitchen staff.
- Conduct weekly meeting with the staff and
managers.
- Attend monthly Senior Management meeting with
the owner, IOI Management.
- Prepare the departmental budget for the year.
Prepare all the necessary report to the General
Manager if the F&B cost is high.

8. 8
[11 May 1992- 30th
July 1994] F&B Captain
[Melia Hoteles, Kuala Lumpur, Malaysia]
- Overall responsible of the day-to-day operation of
the coffee house and room service.
- Assist all the other departments if there are any
functions.
- Conduct staff briefing and staff training for the
outlet.
- Conduct shift briefing.
- Propose outlet F&B promotions to be considered.
- Maintaining the outlet par-stock for the food items
as the Food cost will never increase.
- Plan the timetable for the outlet.
- Maintain the outlet Food Costs, Labour Costs as well
as Overhead costs to ensure proper GOP given to the
management.
Education [4th
February 2006 – 24th
April 2008]
University of Sunshine Coast, Australia.
[Master’s in Business Administration]
[1st
July 2003 – 4th
September 2004]
Bolton Institute, London.
[Graduate Diploma in Management]
[3rd
August 1999 – 30th
June 2000]
Taylor’s College School of Hospitality & Tourism.
[Higher Diploma in Hotel Management]
[1st
March 1990 – 16th
May 1992]
David’s College, Kuala Lumpur, Malaysia]
[Diploma in Hotel & Catering Management]

9. 9
Consultancy Work [June 2009] F&B Cost Control Management
Institute Jantung Negara – Diatetic Department.
[August 2007] F&B Cost Control Management
Eden Garden Restaurant.
[March 2006] F&B Cost Control Management.
[Majlis Sukan Negara, Malaysia]
[June 2006] F&B Cost Control Management &
FSM.
[De Tamu Restaurant, Kuching]
[February 2005] F&B Cost Control Measure
[Felda Plantation Resort]
[1990-1992] Restaurant Feasibility Studies,
[Ani Restaurant in Shah Alam & Jason Restaurant]
Strengths • I am a person that see things different point of view
and always wanted to manage hotel differently.
• Setting up kitchen and hotels as well as F&B
restaurants based on market needs.
• I am expert in the areas of F&B Management, F&B
operations and also the overall hotel management.
• I have enhanced my credibility to manage a hotel
with minimum of 250 rooms onwards.
• Experience in training and developing new
programmes for the hotel industry.
• Excellence in gathering information and statistic
regarding new market segment and also market
expansion.
• Well verse with OTA’s arrangement and on line
marketing approach to increase yield.
• Capable of working independently towards
achieving targeted revenue.
• Good in managing people with diversity.
Professional
Awards
• Certified Hotel Administrator (CHA) need to renew
• Food Service Manager Professional (FMP)
Professional
Certificate
! Restaurant Revenue Management from Cornell
Hotel Administration
! National Restaurant Association Licensed Trainer in
conducting the NRA programs in Malaysia and
ASEAN Countries
! Fellow membership Institute of Hotel Management
Ireland
! Cornell Hotel Revenue Management Program

10. 10
References
Mr. Sivanesan Subramaniam
Resident Manager
Hotel Aqua Pasikuda, Sri Langka
Mobile: +6016-834 0993
E-Mail: avis.arbus15@yahoo.com.my