Restaurant Manager/ Catering Manager
Hotel President Pvt. Ltd
Total years of experience :22 years, 8 Months
• Involved in all the planning and strategy for opening Cafe (Visitor’s Cafe) and its Sub-Outlets (Doctor’s Lounge & ICU Waiting Lounge) in the Hospital.
• Menu planning for all the three outlets in the Hospital.
• Complete Service Management like Production & Quality Control.
• Responsible for maintaining hygine and quality as per the Hospital standard.
• Managing the Procedure & Practices for day to day operations of all the Outlets to ensure for better & smooth service to the Customers.
• Responsible for the quality of food and beverage prepared and served.
• Ensures respect of standards of quality and guest satisfaction
• Establishes and maintains effective internal communications, implements meetings/briefings to ensure optimum teamwork and productivity
• Establishes and maintains effective employee relations
• Assists in monitoring cash management programs including inventories and receivable.
• Assists in identifying training needs, develops formal training plans and implements and conducts on the job training sessions
• Reviews and analyses monthly financial statements, charts, requisitions and purchase orders and other performance indicators and takes necessary remedial action
• Approves requisitions, work orders, purchase orders, market lists etc
• Involved in outdoor caterings (complete setup and service management).
• Presently Transferred to Salt & Cravings Restaurant as a Restaurant Manager (another unit of Hotel President Pvt. Ltd ) Serves- World Cuisines like Indian, Chinese, Lebanese, Mexican, Thai & Continental etc)
• Complete Outlet Service Management like Production & Quality Control of 02 Units in 02 Malls (Al Jimi & Al Bawadi).
• Daily inspection of kitchen & Outlet for standard of hygine and sanitation.
• Certificate Course on Food Safety & Hygiene (conducted by Abu Dhabi Food Control Authority) has been completed.
• Managing the Procedure & Practices for day to day operations of Outlet to ensure for better & smooth service to the Customers.
• Responsible for the quality of food and beverage prepared and served.
• Ensures respect of standards of quality and guest satisfaction
• Establishes and maintains effective internal communications, implements meetings to ensure optimum teamwork and productivity
• Establishes and maintains effective employee relations
• Assists in monitoring cash management programs including inventories and receivable.
• Assists in identifying training needs, develops formal training plans and implements and conducts on the job training sessions
• Reviews and analyses monthly financial statements, charts, requisitions and purchase orders and other performance indicators and takes necessary remedial action
• Approves requisitions, work orders, purchase orders, market lists etc
• Attends to all operational problems and needs that are brought to his/her attention, attends to guest complaints, inquiries and requests
• Worked as an acting Operations Manager in his absence.
• Plan and implement all marketing activities, promotions and events.
• Complete Restaurant Service Management like Production & Quality Control.
• Daily inspection of kitchen & Restaurant for standard of hygine and sanitation.
• To check & prepare kitchen balance sheet & Bar balance sheet daily.
• Staff briefing with Captains & Supervisors.
• Estimations of Purchase & Stores.
• Managing the Procedure & Practices for day to day operations of Restaurant to ensure for better & smooth service to the residential & Outsider Guests.
• Handling guest complaints & suggestions for better sales.
• Schedule work hours for Staff (F&B Service)
• Monitor food preparation and methods.
• Evaluation of Menu items.
• Involved in outdoor catering (complete set-up and service management).
• Responsibilities include management of all aspects of facility set up, food and beverages service.
• Producing detailed proposals for events (timelines, venues, suppliers, staffing and budgets)
• Co-coordinating staffing requirements and staff briefings.
• Liaising with clients and designers to create a brand/look for the event.
• Co-coordinating everything on the day of the event to ensure that all runs smoothly.
• Responsible for soliciting banquet business and ensuring customer satisfaction with all functions booked.
• Inspection of functional /back areas for standard of hygine and sanitation.
• Oversees management, budget, and operation of the food service outlet, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability
• Planning of new methods to increase Banquet Sales.
• All the planning of activities for the day or next, like set up, service of food & beverages.
• To assist Assistant Banquet Manager/ Banquet Manager in operation.
• Co-coordinating everything on the day of the event to ensure that all runs smoothly.
• Staff briefing with Manager, staff preparation, staff uniform and cleanliness.
• Carry out disciplinary action and supervise the performance as required.