Dhayalan Chidambaram
CHENNAI
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Committed public servant displays sound judgment under pressure in life-threatening and emergency scenarios and situations. Watchful and diplomatic professional preserves public safety, fights crime and prevents loss of life. Recognized for heroic acts and police duty excellence.
Overview
29
29
years of professional experience
Work History
FACILITY MANAGEMENT OFFICER
GLOBAL LOGISTIC SERVICES L.L.C
03.2018 - Current
- Attended personnel meetings and training sessions to improve skills and learn new policies and procedures.
- Mentored junior staff members, helping them develop their skills and advance in their careers.
- Maintained strict adherence to industry regulations, minimizing risk exposure for the organization.
- Enhanced communication between team members by organizing regular meetings and fostering open dialogue.
- Mitigated potential risks by proactively identifying potential issues and implementing appropriate countermeasures or contingency plans as needed.
- Prepared and submitted detailed reports regarding assignments and ongoing investigations.
- Responded to emergency calls relayed from dispatcher or supervisors and communicated situation details to other officers.
- Supervised, directed and evaluated assigned staff members and newly hired officers.
- Addressed public questions, complaints and requests and provided necessary assistance.
- Coordinated cross-functional teams to address complex issues, leading to more efficient problem-solving processes.
- Frequently inspected production area to verify proper equipment operation.
PROJECT MANAGER
COMO FACILITIES MANAGAMENT SERVICES L.L.C’
10.2015 - 03.2018
- Streamlined operations with effective scheduling, resource allocation, and team management for optimal productivity.
- Enhanced client retention through consistent communication, follow-up, and proactive problem-solving measures when dealing with concerns or issues.
- Managed numerous successful events of varying sizes, from intimate gatherings to large-scale corporate functions, showcasing the catering unit''s versatility and expertise.
- Implemented inventory control systems to minimize waste while ensuring adequate stock levels for seamless catering operations.
- Evaluated staff performance regularly through constructive feedback and professional development opportunities, fostering a growth-oriented environment within the catering unit.
- Ensured compliance to health and safety regulations in all aspects of catering unit operations, maintaining a clean and safe working environment.
- Boosted employee morale through recognition programs, fostering a positive work culture that encouraged collaboration among team members towards common goals in the catering unit.
- Managed high-quality food preparation and presentation for various events, resulting in positive feedback from clients.
- Improved customer satisfaction by implementing efficient catering services and prioritizing client preferences.
- Led training programs for staff members to enhance their skills in food preparation, service, and customer relations.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Designed catering packages to increase sales and customer experience.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Worked with chefs to plan menus according to client needs and budgets.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
Location Manager
INTEGRAL FOOD SERVICES W.L.
01.2011 - 02.2015
- Resolved location-related issues swiftly through effective problem-solving skills, minimizing delays in production schedules.
- Cultivated focus on customer service and satisfaction with well-trained, empowered team.
- Managed multiple projects simultaneously, effectively prioritizing tasks and maintaining strict adherence to deadlines.
- Assisted in risk assessments for each location, ensuring compliance with health and safety regulations at all times.
- Controlled location operational expenses and maintained budgets through balance of profit promotion and cost control.
- Obtained appropriate permits for various uses of different locations.
- Increased team productivity by providing clear communication of expectations and deadlines to all involved parties.
- Evaluated staff performance regularly through constructive feedback and professional development opportunities, fostering a growth-oriented environment within the catering unit.
- Stayed current on industry trends to ensure relevance in menu offerings while incorporating innovative ideas into the catering unit''s service repertoire continually improving customer experiences.
- Developed strong relationships with vendors to secure competitive pricing on supplies, reducing overall costs.
- Delivered exceptional service to diverse clientele by customizing menus according to specific event requirements and dietary restrictions.
- Handled catering scheduling, ordered food and planned events.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
STORE KEEPER
Hotel Radha Park Inn International
04.2000 - 03.2010
- Improved inventory accuracy by conducting regular stock checks and maintaining updated records.
- Received product shipments and organized in stockroom storage area.
- Enhanced store organization by implementing effective storage solutions and space utilization techniques.
- Ordered goods from various vendors to maintain store merchandise levels.
- Communicated with vendors to discuss order discrepancies, and returned damaged merchandise or incorrect orders.
- Maintained a safe working environment with strict adherence to safety protocols and guidelines.
- Stocked storerooms and adjusted minimum and maximum par levels in automated inventory system.
- Monitored merchandise on shelves and in storage using inventory control system.
- Minimized losses due to spoilage or damage by implementing proper handling techniques and storage conditions for goods.
- Ensured timely order fulfillment for customer satisfaction through efficient processing of purchase requests and shipments.
- Maintained customer satisfaction with quick and professional handling of product returns.
- Kept sales receipts and maintained accounting records.
- Documented shipping and receiving records to confirm receipt of orders.
- Reduced stock discrepancies by diligently investigating variances and taking corrective actions as needed.
- Issued invoices to request payment from customers every month.
- Ensured accurate documentation of all incoming materials, verifying quantities against purchase orders and communicating discrepancies to relevant parties.
- Facilitated smooth store transitions during relocation or expansion efforts, managing inventory transfers efficiently while minimizing disruptions to business operations.
- Planned budgets and authorized payments and merchandise returns.
- Managed inventory control, cash control, and store opening and closing procedures.
- Packed, secured, labeled and applied postage to materials to prepare items for shipment.
- Rejected damaged items, recorded shortages and corresponded with shippers to rectify issues.
- Inspected incoming and outgoing shipments to identify discrepancies with records.
- Compared shipping orders and invoices against contents received to verify accuracy.
- Maintained up-to-date price lists to accurately calculate shipping, shortage and demurrage costs.
Banquet Coordinator
Hotel Jaya Pushpam
02.1995 - 05.1998
- Directed and managed banquet functions for 3000/4000-person event.
- Increased repeat business through exceptional customer service skills and attention to detail in meeting client needs.
- Collaborated with sales teams to create custom event packages tailored to the unique needs of each client.
- Maintained a high level of industry knowledge, staying current on trends and innovation to ensure continued success in the competitive banquet services market.
- Evaluated post-event feedback from clients constructively for continuous improvement in service delivery standards.
- Managed budgets effectively for optimal cost control, negotiating vendor contracts and monitoring expenses closely.
- Facilitated successful events by coordinating staff schedules, delegating tasks efficiently, and providing clear direction during high-pressure situations.
- Delegated tasks to staff members to maximize production under tight deadlines.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Performed cost-benefit analysis for corporate and social events.
- Maintained clear and easy access to exits and fire lanes to prepare for emergencies.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Improved event efficiency by organizing and coordinating banquet setup, teardown, and equipment management.
- Partnered with marketing teams on promotional materials that accurately showcased the venue''s offerings while highlighting unique selling points.
- Fostered a positive work environment through effective team-building exercises and regular performance evaluations for staff members.
Education
Hotel Management & Catering Technology - Hotel Management & Catering Technology
Tamilnadu Advanced Technical Training Institute-
Katpadi-Vellore06.2008
Skills
- Work Coordination
- Report Writing
- Strategic Planning
- Innovation and Creativity
- Emergency and non-emergency response
- Analytical Thinking
- Data Analysis
- Emergency Response
- Community Relations
- Report Preparation
Languages
Tamil
Native language
English
Beginner
A1
Hindi
Beginner
A1
Malayalam
Advanced
C1
Timeline
FACILITY MANAGEMENT OFFICER
GLOBAL LOGISTIC SERVICES L.L.C
03.2018 - Current
PROJECT MANAGER
COMO FACILITIES MANAGAMENT SERVICES L.L.C’
10.2015 - 03.2018
Location Manager
INTEGRAL FOOD SERVICES W.L.
01.2011 - 02.2015
STORE KEEPER
Hotel Radha Park Inn International
04.2000 - 03.2010
Banquet Coordinator
Hotel Jaya Pushpam
02.1995 - 05.1998
Hotel Management & Catering Technology - Hotel Management & Catering Technology
Tamilnadu Advanced Technical Training Institute-
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