Operations Manager - Division Head
Bhatia brothers
Total years of experience :18 years, 11 Months
Primarily involved in the concept design of “Biryani Express Restaurant”, operations, team management, food & safety standards and brand promotion.
Achieved an additional business turnover of more than AED 3.6M per annum with 55% GP.
Managed daily operational requirements of Restaurant as well as Catering with key expertise on F&B operational skill set and high people management skill.
Concept Design & Development
• Developed the concept within a short span by
identifying market demand, USPs and team strength.
Ensured optimum utilization of resources and
structured the vision/mission, color concept,
ambiance and key branding elements.
• Involved in the restaurant’s design & layout, color
theme and B.O.Q development.
a. Oversaw the kitchen layout; including, but not limited
to, equipment list & suppliers, exhaust & FCU, EPB
load capacity, gas system, filter & grease trap
installation and the ecology system.
b. Additionally, accountable for menu engineering with
menu matrix/layout & design, costing & pricing, recipe
management and waste control
• Identified an appropriate location by analyzing the
rent/lease options; performed market and competitor
analysis to target the key area.
• Oversaw budget planning; estimated operational cost
budget, sales turnover forecast with expected APC &
cover target, capital investment, cash-flow forecast
and other contingency costs. Budgeted annual
turnover of ~AED 1.8M and attained AED 1.4M with
65% GP in first year of restaurant operations.
• Adeptly managed to seek layout approval from
government, municipality, fire & safety board, DEWA
and mall management inspections.
• Trained the delivery fleet to utilize online delivery
apps for increased customer base and offline sources
for timely delivery.
• Developed SOPs, created Restaurant Management
Team (RMT), prepared reporting formats for RMT,
trained the team and additionally handled
internal/external audit reports and checklists.
Contract Management & Business Achievements
• Signed contracts with ENOC/EPPCO, ADNOC (Geant
Express), Zoom markets for daily meal supply with
average monthly turnover of AED 400K. Also targeted
the Land Mark Group (VIVA) for daily pre-packed
meals.
• Utilized customers’ testimonials to gain new contracts;
included chef in Board meetings to manage clients’
clarifications and win contracts in minimal time.
Trained sous chef for business development to conduct
spot trials and for development of menu.
• Developed ~120 products with exclusive new recipes
with the support of executive chef. Implemented
improvised packaging containers which helped to
achieve 10% growth within a month.
• Established an annual budget AED 12M with 55% GP
for catering unit and AED 1.8M with 65% GP for
restaurant.
a. Implemented cost effective initiatives such as supplier
negotiation, waste management, outsourcing delivery,
optimum resource utilization, reducing SKU and
inventory management; achieved an increase of 5-8%
GP through continual improvement.
Training & Team Development
• Ensured weekly training hygiene practice and
secured 80% in supplier audits; implemented
monthly recipe and food quality audits (FQA) which
resulted in minimum wastage and zero complaints;
introduced ‘Employee of the Month’ recognition to
boost morale and motivate staff towards quality
performance.
• Initiated new product development, identified
relevant social media platforms for promotions;
Facebook & Instagram database reached to 10K.
Deftly handled 2 outlets in Muscat and 3 in Dubai; managed the restaurant team and involved in the pre-opening team of café Shang Thai with the project capital budget of AED 1M and operating capital of AED 200K. Officiated as General Manager for some time and learnt the key task handling responsibilities of the role which helped in efficient leadership.
• Finalized the operations team, identified delivery location/team, finalized on the menu, costing, pricing and reporting format. Oversaw cash management, POS training and liaised with marketing manager for launch plan and also to release the marketing calendar of the year.
• Reviewed staff productivity on a quarterly basis through performance appraisal. Ensured recurrent training to achieve quality service and customer satisfaction.
• Ensured strict compliance with relevant Hygiene & Safety legislation. Managed F&B invoices, journals & expenditures and planned strategies for effective budget. Conceptualized and implemented special events for promotions and visited potential locations for business growth.
• Designed a barter deal with Thai Airways; offered special discount for Thai airways staff through Thai embassy contacts.
Key Business Achievements
• Proved instrumental in the restaurant winning ‘Best Restaurant’ award in Oman; by Muscat Daily in Q-IV 2013.
• Restaurant shortlisted for ‘Best Thai Restaurant’ by Time Out, Dubai in Q-I 2014.
• Established relationship with corporate clients such as Schlumberger, Tristar, Hellman, Reckitt and Benckiser; achieved 95% for Q-I 2014.
• On-boarded 2 new tour operators which provided an additional income of AED 40K per month in season.
• Introduced Market Day that resulted in food cost reduction by 3-5% in Q-IV.
Hired as an Assistant Restaurant Manager promoted as Restaurant Manager and worked through the years to reach the level of Assistant Business Development Manager. Developed corporate catering division and catering menu. Sourced 80+ corporate customers from Jebel Ali free zone & Dubai investment park through strong customer relationship.
• Ensured attainment of sales goals through quality service across all outlets of Oregano group. Managed staff, finance and material for increased growth and productivity.
• Involved in planning, forecasting and budgeting revenues. Developed key accounts of catering for corporate sectors, universities and school
a. Key clients: 3M, Emerson, Pfizer, Unilever, Reckitt Benckiser, Schlumberger, Philips, Dubai British School, Mastercard, Aptec computers, Microsoft, Hell man logistics, Black & Décor, Michelin, Middlesex University and UWOD University.
• Exceeded sales target within 4 months and introduced social media targets; improved home delivery system with the fleet of 15-20 delivery drivers and reached the highest number of delivery to 200 orders on weekends.
• Hired and trained new employees, reduced labour and cost of goods by 20%.
Taj Green cove Kovalam, A Taj Leisure Hotel
(5 Star Deluxe Property)
(Worked as a Guest Service Associate)
➢ Received maximum number of guest comment cards in recognition for 'exceptional service'
➢ Served as valet for Queen of Bhutan
➢ Letter of appreciation from General Manager
➢ Station- in- charge for Jasmine Bay, 48-cover coffee shop
➢ Conversing with each guest to inform them about the food menu and to understand their preferences
➢ Responsible for taking F&B orders and ensuring punctuality of room service
➢ In-charge of private dining experiences
➢ Assisted restaurant manager in improving restaurant sales, through marketing and merchandising restaurant festive seasonal offers.
Le Meridien, Bangalore, India
(5 Star Deluxe Property)
(Worked as Industrial Trainee)
➢ Ensured adherence to SOPs; ensured that procedures and policies were complied by hotel staff.
➢ Gained knowledge in all four core departments in a hotel
➢ Worked with the sales team as well.
➢ Helped in Planning the hotel services like catering, accommodation, food etc,
➢ Assisted in implementation and distribution of the pamphlets and press releases.
PURSUING MBA (Specializing in marketing and communication) MIDDLE SEX UNIVERSITY, LONDON, DUBAI CAMPUS. HOSPITALITY MANAGEMENT AND HOTEL ADMINISTRATION - 2005 Attained 1st Division
Institute of Hotel Management & Catering Technology. (I.H.M.) (Under the aegis of National Council for Hotel Management and Catering Technology) DIPLOMA IN COMPUTER APPLICATION (Web Centric Curriculum)
NIIT, TRIVANDRUM, KERALA 2001