S. Venkata Ramana has over 15 years of experience in food and beverage management and hotel operations. He is currently the Food and Beverage Manager at Compass Group India Support Pvt Ltd, where he oversees budgeting, team liaisons, project management, risk analysis, menu engineering, staff development, and cost control. Previously, he held roles such as Assistant F&B Manager and Unit Manager abroad. He has strong skills in operations management, guest relations, staff management, training, purchasing, and inventory management.

1. Currently working as: -
FOOD AND BEVERAGE MANAGER OPERATIONS
with Compass Group India support pvt Ltd
 Budgeting and p&l
 Team Liaisons
 Self motivated
 Project management
 Extremely organized
 Team Leader ship
 Risk Management and analysis
 QHSE
 Menu Engineering
 Staff Development and motivation
 Month End reports generation
 Cost control
Professional Summary
*Competent professional with over 15years experience in Catering & Hotel
operations Management of QHSE, Stores, Guest relationship Management, and team
management, Hotel Management with 2 years of Abroad experience as Unit
Manager.
*Recognized proficiency in ensuring profitability of operations to ensure compliance
with quality standards.
*Proven record of accomplishment of developing procedures, service standards and
operational policies, planning & implementing effective control measures to reduce
running costs of operations.
*Adept in designing & implementing training programs for bringing keen customer
focus, high energy level and team spirit in the employees.Desigining Menus.
*Excellent interpersonal, communication, team building & customer relationship
management skills with extensive experience in recruitment, training &
development of the workforce.
*Hands on and in depth working knowledge of all F&B functions for medium & large
set ups,Knowledge of QHSE and Reports, Store reports,f&b Reports, cost controlling.
Skills
SATTI.VENKATARAMANA
Seeking Assignments in suitable position
Ramachandrapuram, AP 533346/(C) 9573761896/ome052002@gmail.com

2. Operations Management
*Ensuring optimum and effective utilization of funds in providing congenial work environment
and basic amenities in the work premises.
*Administering preparation of need based annual budgets, and implementation in accordance
with organizational saving targets with regard to cost – value analysis & preparing daily
reports.
*Arranging and combining resources, material & people to achieve goals for improving
operating systems for upgrading quality & services.
*Preparing Cyclic & VIP cocktail Menus.
*Month End Reports of Food Cost, Budgeting, QHSE, MEICR, Stores closing (month end), and
Qhse.
Guest Relationship Management
*Identifying corporate / institutional accounts and strategically secure profitable business.
*Ensuring high quality services, resulting in customer delight by extensive interaction with
guest and quick resolution of problems.
*Monitoring highest customer satisfaction by coordinating within house and potential guests to
understand their requirements and customizing product and services accordingly.
Staff Management & Department Maintenance
* Coordinating with all the other departments in the Hotel
*Monitoring higher levels of services and service deliveries.
*Ensuring high quality services in all the outlets.
* Quality control, Portion control, Department reports on periodical basis.
Staff Training
* Managing operational functions like managers briefings, creating the duty and shift
management ensuring adequate staffing at any given time
* Organizing and conducting practical and theoretical training programs, to enhance skills and
motivational levels as a part of training team for departmental staff.
*Recruiting, selecting, and reviewing performance and appraisal including briefings & need
based training.
Customer Service
Managed key customer accounts. Coordinated the planning, development and delivery of
customized service programs. RESULT: Awarded in 2009 by the general manager of hotel
anand regency & in 2002 by f&b manager of I.T.C grand bay Sheraton Visakhapatnam, 2016 by
Mr.maniram Shankar from reliance.
Team Management & Training
Directed staffs of up to 75 employees responsible for food preparation and service delivery.
Planned and coordinated employee training. Designed incentives and other motivational
programs. RESULT: Strengthened customer retention rates by 63 percent, good result in
employee empowerment, training.
Purchasing & Inventory Management
Planned, budgeted and managed all purchasing, inventory planning and stock replenishment
programs. Selected vendors, negotiate terms, and implemented vendor quality
standards. RESULT: Maintained costs at 10 percent under budgeted projections.

3. Hotel management from Indo American hotel management institute - Visakhapatnam.
During 1998-2000.
10th
& Intermediate (Botonay, Zoology, Phisics&Chemistry)
Work History
S.NO ORGANISATION DESIGNATION PERIOD
1
COM PASS & SODEXO
(RELIENCE INDUSTRIES LTD)
F&B M ANAGER
SEPTEM BER 2014 TO
PRESENT
2
BESTWESTERN SVN
GRAND(KAKINADA)
F&B M ANAGER
AUGUST 2013 TO AUGUST
2014
3
ANAND REGENCY
PART OF GEM INI
GROUP(RAJAM UNDRY)
ASSISTANT F&B M ANAGER
APRIL-2009 TO
JUNE – 2013
4
ALM USBAH.
SAUDI ARABIA
UNIT M ANAGER
FEBRUARY – 2007 TO
FEBRUARY – 2009
5
R.K.H.S (SODEXO)
(M UM BAI)
SITE EXECUTIVE
APRIL – 2006 TO
JANUARY – 2007
6
ITC WELCOMGROUP GRANDBAY
SHERATON
(VIZAG)
STEWARD
APRIL-2002 TO OCTOBER
– 2005
7
GREEN PARK
(VIZAG)
STEWARD
JUNE – 2001 TO
FEBRUARY – 2002
TRAINNING
EXPERIENCE
ITC WELCOMGROUP
RAJPUTANA PALACE
SHERATON- JAIPUR
SUPERVISORY TRAINING 6 MONTHS
TRAINNING
EXPERIENCE
JAYPEE RESIDENCY MANOR
MUSSOORIE
INDUSTRIAL TRAINNING
1 YEAR
Education
4. ABROAD
EXPERIENCE

4. 1. GOT APPRECIATION LETTER FROM COLLAGE IN CONDUCTING
MARKETING RESEARCH.
2. APPRICIATION LETTER FROM F&B MANAGER MR.ARNAB BARMAN
FROM ITC WELCOM GROUP GRAND BAY.
3. APPRICIATION LETTER FROM MR.RAMAKRISHNA GM OF ANAND
REGENCY.
4. APPRICIANTION MAIL from Mr. Mani Ram Shankar: Head Rig
Operations Deep WaterReliance Industries Ltd. E & P- RCP.
5. GotAppreciationcertificateforcontrollingcostsandfoodwastagefrom
compassareamanager(COMPASS).
6. Got appreciation mail from BEST WESTERN GROUP for successful
completion of Star classification audit.
7. Blood Donation Certificate from RED CROSS India.
1. Experience certificates:
Training - 1year (industrial training)
6 months (supervisorytraining).
B} Job - 15 years
C} Appreciationletters.
2. Education:
 1oth standard (symphony school – vizag)
 Intermediate -
M.A.V.Pjr.collage – vizag({Botany,Zoology,Physics,Chemistry)
 Hotel management (Indo American hotel management academy)
-International hotel management
-Facilities management.
-Hospitality supervision.
-Hospitality sales and marketing.
- Food productionprinciples.
-Front office operations
-F&B and housekeeping.
-Certificate of appreciation for 100% attendance
3. Typing Skill certificate
Awards and Rewards
Certificates in Hand

5. Date of Birth: - 20, February 1980.
Languages Known: - English, Telugu, Hindi, Malayalam, and
A Arabic.
Father Name - Satti.Satyanarayana Reddy (LATE)
Mother Name - Satti.Mani Kumari
Marital Status - Married, 2 Kids
I declarethatall the informationgivenin my resumeis to thebest of my knowledge
andbelief, true and correct.
Place:
Date:
Personal Details
S.Venkata Ramana