Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Chandrashekar Sudershan

Calgary,Alberta

Summary

Seasoned Manager and accomplished leader with 15 years of experience in hospitality operations, demonstrating exceptional planning, problem-solving, and team development skills. Results-driven and resilient, consistently improving processes, increasing productivity, and ensuring the highest standards of safety and quality. Adept at collaborating with cross-functional teams to achieve business objectives. Excellent communication skills, strategic thinking, and a commitment to customer satisfaction.


Overview

8
8
years of professional experience
1
1
Certification

Work History

Hotel Manager F & B

Omni Hotels & Resorts
04.2022 - Current
  • 614 rooms, 68000 Sq. Ft Events space, Urban southern concept Food and beverage.
    Awarded high energy sports bar , IRD, $26 million USD F&B revenue FY 2023 -24.
  • Initiated training for new team members to improve productivity and increase production operational workflows, Reduced OT hours significantly over FY 2022 - 2023.
  • Skilled in using Kronos and Ontrack for labor tracking and control for accurate forecasting of hours as per business requirements to meet the desired standards set for the hotel.
  • Developed associates through training, disciplinary action, and performance reviews.
  • Oversaw business operations, inventory control, and customer service for Food and Beverage.
  • Developed and updated staff schedules to optimize coverage during peak times.
  • Implemented training programs for Culinary/ F&B teams to enhance productivity and workflows.
  • Collaborated with cross-functional teams to refine procedures and improve operational efficiency.

Chef Manager

ESS- Compass Group Canada
04.2016 - 06.2021
  • Oversaw scheduling, inventory management, and supply orders to maintain a fully stocked department.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Consistently planning and managing budget of 1 million $ on a monthly basis to feed about 36000 meals per week with 5-week cyclic menu which is rotational quarterly.
  • Assisted in training, and managed 120 Local 47 union associates, including developing employees, issuing disciplinary action, and conducting performance reviews.
  • Instituted positive work atmosphere through effective communication, consistent training.
  • Kept associates in compliance with highest standards of safety and food regulations to reduce opportunities for illness or accidents.
  • Maintained food cost below 3 % below budget by using seasonal ingredients, setting standards for portion size, and minimizing waste by being frugal in all approaches with the help of company-operated software Webtrition.
  • Assisted Corporate chefs to makesure we are always 100% compliant with our corporate food buy programme to maximise rebates to bottom line.
  • Collaborated with process owners to refine procedures, devise best practices and correct quality audit findings.
  • Led warehouse improvement initiatives to advance operational efficiencies and increase revenue.
  • Onboarded new employees on proper protocols and customer service standards.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Identified and resolved unauthorized, unsafe or ineffective practices.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
  • Controlled food costs, oversaw quality, sanitation, and safety processes.
  • Managed 90 unionized culinary personnel, reducing food costs by 3% through strategic approaches.

Education

Bachelors of Hotel Management - Hotel Management & Catering Technology

Christ College
Bangalore
05.2007

Skills

  • Seasoned result-oriented professional with 15 years of proven experience in hospitality operations with global brands – Omni Hotels & Resorts, Compass Group Canada, Dana Hospitality and Taj Hotels Resorts Palaces
  • Resourceful in developing procedures and significant service standards for safety in day to day operation
  • OH& S focus driven leader to prioritize safety at work
  • Policy Development and enforcement
  • Results-oriented professional with 15 years of proven experience in hospitality operations
  • Expertise in developing business verticals for corporate events and fine dining
  • Strong leadership skills with experience in managing large teams
  • Proficient in inventory and labor management software Ontrack and Kronos, MS Office, and Lean Six Sigma methodologies
  • Certified in Occupational Health and Safety (OH&S) internal auditor

Certification

Certificate 'B' NCC , Ministry of Defence, Govt of India.

Certificate 'C' NCC Ministry of Defence, Govt of India.

Taj Management Training Programme 2007-09

First aid and cardio pulmonary resuscitation 2011

CSTS-09 Certificate 2016

Advance food safety certificate 2015

OSSA Basic Safety Orientation 2016

WHMIS Certificate 2013

Red Seal Cook- Journeyman class 2014 Ontario College of Trades

(OH & S)Occupational health and safety internal auditor by lloyds register July 2010 based on OHSAS 18001:2007

Certified Departmental Trainer, Taj Hotels & Resorts 2012

Google professional Certificate in Project management 2022

Certified Six sigma Green belt (CSSGB)

Timeline

Hotel Manager F & B

Omni Hotels & Resorts
04.2022 - Current

Chef Manager

ESS- Compass Group Canada
04.2016 - 06.2021

Bachelors of Hotel Management - Hotel Management & Catering Technology

Christ College

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Chandrashekar Sudershan