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Meeran.Farook Ali – Curriculum Vitae
1/34, New Mosque street, Cove long,
Kanchi District, Tamil Nadu – India
PIN- 603112,
Contact
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 Litt, DHM & MBA – NIBM Accredited IAO - Houston Varsity - USA.
 Carrying than eight years in senior management position balanced in all depts. and over all of two decades
 High command of spoken and written English & Proficient in training skills
 Knowledgeable in food and beverage, financial and marketing area
 Able to perform with results under pressure.
 Task force crew of Le Royal Meridien –Chennai, Asiana –Chennai, aloft –Chennai, in various levels and
commissioned the tasks successfully.
 Direct the efficient and effective F&B operation and the activities.
 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 lab our 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.
 Carrying knowledge of tracking of all On Line Travel Portal and GDS and extract business out of it.
 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.
 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 and
Food & Beverage Service 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.
Food & Beverage Manager
June – 03rd
– 2015 to till Date
 Head of Food & Beverage, Task force and Opening Squad of the largest of all FORTUNE Hotels across
the country.
 Commissioned the with the initial set ups, collaterals with guidelines and customized to the local law
and accustomed to our business domain.
 171 key with Multi Cuisine Restaurants, 2 Specialty Restaurants and 10000 Indoor & 5000 Sq. Ft
Outdoor Banqueting space.
 Responsible for entire operations, commissioning and taking over from the projects and commissioning
the operations.
CONFLUENCE Banquets & Resort
Tamil Nadu’s Largest Convention Centre with 90 Rooms & 3 F&B Outlets.
Food & Beverage Manager
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.
Le Royal Meridien - Chennai.
F&B-Executive - from 2000 Jan 24th
to Feb 2006
 Winner of the ‘Best Economy Hotel’ category in PATWA –2003 at Berlin.
 Business Management by STARWOOD Hotels.
 Jan 24th
2000 - Joined as F&B - Attendant - (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
 Opening Crew and bloomed as the Chief Command - Operation of the
Cilantro - All Day Dining Global Cuisine Restaurant.
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 - (Pursuing)-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 November 16th
– 1972
Nationality Indian
Marital Status Married
Passport No K-6154182
Place of Issue / Date Issued / Date of Expiry 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 – 1 Mr. Vikram Cotah | COO.
GRT Hotels & Resorts - Chennai
M : – 9840741379 | e :- vikramcotah@radissongrt.com
Reference – 3 Ms. Nalina Saravanan | Hotel Manager.
Le Royal Meriden - Chennai
M : – 9940114445 | e :- nalina.saravanan@meridien.com
Thank You & Kind Regards
MEERAN FAROOK ALI.

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CV - Meeran Farook Ali

  • 1. Meeran.Farook Ali – Curriculum Vitae 1/34, New Mosque street, Cove long, Kanchi District, Tamil Nadu – India PIN- 603112, Contact 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 Litt, DHM & MBA – NIBM Accredited IAO - Houston Varsity - USA.  Carrying than eight years in senior management position balanced in all depts. and over all of two decades  High command of spoken and written English & Proficient in training skills  Knowledgeable in food and beverage, financial and marketing area  Able to perform with results under pressure.  Task force crew of Le Royal Meridien –Chennai, Asiana –Chennai, aloft –Chennai, in various levels and commissioned the tasks successfully.  Direct the efficient and effective F&B operation and the activities.  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 lab our 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.  Carrying knowledge of tracking of all On Line Travel Portal and GDS and extract business out of it.  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.  Exposures in launching of deluxe hotels Le Royal Meridian-Chennai, Asiana Hotels, aloft Chennai, Confluence, Chennai & ITC – Fortune Grand Select – Chennai.
  • 2. 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 and Food & Beverage Service 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. Food & Beverage Manager June – 03rd – 2015 to till Date  Head of Food & Beverage, Task force and Opening Squad of the largest of all FORTUNE Hotels across the country.  Commissioned the with the initial set ups, collaterals with guidelines and customized to the local law and accustomed to our business domain.  171 key with Multi Cuisine Restaurants, 2 Specialty Restaurants and 10000 Indoor & 5000 Sq. Ft Outdoor Banqueting space.  Responsible for entire operations, commissioning and taking over from the projects and commissioning the operations. CONFLUENCE Banquets & Resort Tamil Nadu’s Largest Convention Centre with 90 Rooms & 3 F&B Outlets. Food & Beverage Manager 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.
  • 3. 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. Le Royal Meridien - Chennai. F&B-Executive - from 2000 Jan 24th to Feb 2006  Winner of the ‘Best Economy Hotel’ category in PATWA –2003 at Berlin.  Business Management by STARWOOD Hotels.  Jan 24th 2000 - Joined as F&B - Attendant - (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  Opening Crew and bloomed as the Chief Command - Operation of the Cilantro - All Day Dining Global Cuisine Restaurant. 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 - (Pursuing)-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
  • 4. Personal Profile Date of Birth November 16th – 1972 Nationality Indian Marital Status Married Passport No K-6154182 Place of Issue / Date Issued / Date of Expiry 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 – 1 Mr. Vikram Cotah | COO. GRT Hotels & Resorts - Chennai M : – 9840741379 | e :- vikramcotah@radissongrt.com Reference – 3 Ms. Nalina Saravanan | Hotel Manager. Le Royal Meriden - Chennai M : – 9940114445 | e :- nalina.saravanan@meridien.com Thank You & Kind Regards MEERAN FAROOK ALI.