arvind bisht

look after the F&b and entertainment division across GCC

 Responsible for mobilization of restaurant.
 Selection of supplier and negotiation on the prize and product quality
 Responsible for setting up the policy and procedure for new outlet.
 Lead a team of 22 colleagues.
 Hire, train, motivate, supervise, evaluate, schedule and terminate employees.
 Oversee inventory control, ordering, food sanitation and quality control of food products.
 Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
 Control of COS, payroll and operating costs
 Implement and create brand identities and awareness
 Responsible for profit and loss accounting and performance review
 Responsible for in house training of new and existing colleagues
 Creation of new menus, specials and costing.
 Responsible for the marketing plan for the outlets.

 Responsible for 32% growth compare to last year.
 Team of 28 colleagues and 3 duty managers
 Hire, train, motivate, supervise, evaluate, schedule and terminate employees.
 Oversee inventory control, ordering, food sanitation and quality control of food products.
 Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
 Control of COS, payroll and operating costs.
 Implement and create brand identities and awareness
 Responsible for profit and loss accounting and performance review
 Responsible for in house training of new and existing colleagues.
 Creation of new menus, specials and costing.
 Restaurants recruitment and manning levels in line with P+L
 To conduct a quarterly performance review of management staff & evaluate tasks & job performance

2. To develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
3. To assist with hiring, training, supervising and discipline all outlet colleagues.
4. To maintain a friendly yet unobtrusive manner with all guests.
5. To possess a management ability that ensures a successful handling of the outlet
6. To control reservations and seating of the outlet.
7. To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
8. To anticipate, in advance, all materials and supplies and assure their availability.
9. To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
10. To observe daily conditions of all physical facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
11. To prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
12. To communicate with other departments to ensure a supporting team of professionals.
13. To communicate with the Chef, and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
14. To ensure a safe working environment for all colleagues within the outlet.
15. To forecast covers and revenues and then schedules accordingly.
16. To develop all colleagues for future advancement.
17. To recommend salary adjustments, transfers, promotions and dismissals.
18. To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
19. To assist in completing and conducing performance evaluations for all colleagues.

 Spice Club - Sales, Revenue
 Quality Control and Cleanliness of the Restaurant.
 Customer Satisfaction - Direct Interaction, Feedback and exchange of Ideas.
 Control, Supervision and Staffing
 Reports Generation - Flash Report, Credit Card Report, F & B Cost, Inventory, Indenting
 Efficiency of Crew Member
 Outdoor Catering - Booking, Menu and Party Planning, Logistics, Co-ordination between other
 Restaurants, Staffing, Layout and Setup, Collection of Party Amount etc.
 To conduct & carry out product development plans as to increase product mix
 To conduct a monthly Quality, Service & Cleanliness audit of the outlets & identify opportunity areas