Manager-F&B Operations
Cartalyst Food Solutions & Classic Catering, Dubai Investment Park, UAE.
Total years of experience :17 years, 1 Months
Increased sales by 17% on 2017 compared with 2016 and 26% in 2018 compared with 2017.
Follow all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards.
Developed policies relating to waste control to maintain profitable operations.
Customer Satisfaction : Achieved ZERO unsolved customers complain in 2 years
Control food cost and usage by following proper requisition of products from storage areas.
Product storage procedures, standard recipes, waste control procedures including checking & maintaining proper food holding refrigeration temperature control points
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Managing multi-restaurants and improving all controllable costs there by maximizing financial performance and responsible for effectively developing, managing and leading the restaurant team.
Multi outlet operations with front- & back-of-house.
Highest standards of food and beverage service.
Taking responsibility for the business performance of the Units.
Follow correct handling procedures to minimize china and glassware breakage.
Through regular monitoring of feedback, prompt and efficient Service to all guests.
Managed day to day activities of the units.
Analyzing and planning unit’s sales levels and profitability.
Responsible for scheduling, ordering, inventory and maintaining relations with vendors.
Conducted regular associate training and monitor tracking system for all training.
Multi Outlet operations with front and back of house.
Taking responsibility for the business performance of the units.
Through regular monitoring of feedback and efficient service to all guests.
Streamlined system of organization, ordering daily production and flow of service in kitchens.
Through cross training, integrated personnel to maximize efficiencies and maintained low employee turnover.
Communicating with the kitchen staff to ensure efficient food service.
Maintains records of special events, food covers and daily business volumes.
Approves all product invoices before submitting to the accounting department.
Follow correct handling procedures to minimize china and glassware breakage.
Maintains appearance, upkeep and cleanliness of all food and beverage equipment.
Prepare schedules for Service employees and ensure adequate manpower at all times.
Award winning Contemporary European Restaurant
Miele Guide Award, best restaurant in India - 2009
Conde Nast Traveler - World’s Hottest 60 Tables -2000
Wine Spectator, Award of excellence since 2000 to 2012
Times Food Awards, best Continental Restaurant since 2000 to 2012
Maximizing all business opportunities to drive sales.
Understanding and knowledge of Service Standards set up by the company.
Work closely with team members to ensure excellent service provided to all guests.
Manages physical inventory verification & provide updated information to accounts.
Respond to customer needs, comments and problems to ensure a quality experience.
Overseeing client bookings & reservations and having an in depth knowledge of menus.
Committed to exceeding customer expectations through Teamwork, Ownership and Personalized Service
Meeting and greeting customers and organizing table reservations.
Taking responsibility for the business performance of the restaurant.
Preparing hourly wages, closing the restaurant including cash handling.
Strictly following Health Department instructions & sanitation procedures.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Maintaining high standards of quality control, hygiene, and health and safety.
Monitor purchasing, storage, preparation, cooking, handling, serving of all food
and beverage products to ensure correct recipe, portion, and specification standards.
Proper cash handling, conducting the Stand up, and Host, operational support to the teammates during peak hours.
Act as support system for all areas of the restaurant.
Good communication and strong customer service skills.
Analyzing and planning restaurant sales levels and profitability.
Keeping staff motivated to provide the highest standard of service.
Understanding and knowledge of Service Standards Set up in the BSA.
Lead and live by passion, respect, integrity, determination, and excellence.
Lead the team on each shift and ensure the company service standards are upheld.
Full knowledge and understanding the necessary skills required to operate a 200 plus
Seats - All Day Dining, In Room Dining, Bar, Room Service & cashiering functions.
A pre-opening Team member.
The ability to work accurately with figures and manage a budget.
Ensuring that all employees adhere to the company's uniform standards.
Preparing duty schedules and managing man power according to business.
Coordinating the entire operation of the restaurant during scheduled shifts.
Running the business in line with strict hygiene, health and safety guidelines.
Promoted as Trainee Supervisor in January 2005 & Supervisor in March 2006.
Full understanding of the operations: bar setup, presentation and breakdown.
Training the new hires, motivating the team members to get maximum productivity.
Operational support to teammates to generate maximum revenue and exceed customer expectation.
A pre opening team member.
Show great customer service and sense of urgency.
Secured 100% Quality Assurance Audit in 2005 & 2006.
Responsible for cost control and pilferage control of the outlet.
Plan, organize and control the operations of Lobby Lounge Bar.
Ensure complete mise-en-place for the smooth operations of the Bar.
Experienced in Bar Operations in different areas of the F& B department.
Upkeep and cleanliness of Lobby Bar, order requisition liquors and supplies.
Attend the guests, take the orders and serve on time, collect money for drinks served.
Stock the bar with beer, wine, liquor and related supplies such as ice, napkins straws.
Successfully completed 2 months High Intermediate Vocabulary Development Course at Baltimore City Community College, Maryland, USA - 2008
Madurai Kamaraj University, India : Bachelor degree in Tourism and Hospitality Management - 2004 - 2007
Completed 3 months MS Certificate course from Gandhi Institute of Computer Technology, Andheri West, Mumbai, India - 2006
Food Craft Institute : Completed 18 Months Course in Food & Beverage Service - July 1995