Food and Beverage Operations Manager
Cleveland Clinic Abu Dhabi
Total years of experience :15 years, 11 Months
Food Service - Spearheading a team comprising of Assistant managers, supervisors and 75 caregivers (Staff). The unit takes care exclusively of patient tower and its guests offering best of its class services of food and beverage to patients and guests with a variation of 38 Tailor made diets. The diets are formulated by a dedicated team of dieticians. This is a 24 hour service module which operates from main 2 main kitchen and 4 individual kitchens for one being for each royal suite. Menu is designed by the 3 star Michelin Chef Micheal Gerald for the patients, where they can choose from over 450 plus menu items of regular and modified food textures.
Butler Service -The unit provides personalized butler service for 4 Royal suites and 36 VIP rooms and its guests. A first of its kind model in the field of a super specialty venue, VIP butler services are done with personal care where the patient and the guests is being served, a course by course meal experience. A dedicated lounge for guests where they can unwind with our amenities. A team of assistant manager, supervisors and 16 caregivers run the operations. Provide customized food and beverage services for the global patient service, where guests from all of the world travel across to meet our specialists and physicians on a short visit.
Dieticians - Managing a team of certified dieticians who analyze menus, evaluate food nutrition and inspect food quality with the diets of the patient. Every order that is served in guest room is verified and attested by the dieticians, to ensure the food is in compliance with the diet of the patient.
Help Desk - 24 hour call center for patients, guests and caregivers to provide assistance for all food and beverage requests. A team of supervisor and 8 caregivers who run the back end of operations. Analysis of day to day operations and generation of all reports are a part of the documentation responsibilities of the Help desk.
Mini Bar and Amenity Cell - A unit that runs the amenity program for the Royal and VIP patient and guest rooms.
Restaurant and In Room Dining Manager-The Westin Chennai Velachery
(All Day Dining Restaurant-168 covers and Lobby Lounge-55 covers, Willows Bar 95 covers, EEST (Pan Asian) 76, Banquet operation)
• Heading the GPS - Global Personalization at Starwood module for the entire food and beverage team
• Core committee member for AIM module - All ideas matter for Food and Beverage team
• Certified Food and Beverage trainer for all associates in the food and beverage department
• Heading the GEI - Guest Experience Index module of Starwoods for the food and beverage department
• Certified trainer for food and beverage in Leading the Service Culture module of Starwood’s
• One of the key member of the pre-opening team of the Specialty Asian venue
• Establish a bond with the guests, enhancing healthy customer service relationships and handling all guest related issues, requests and enquiries
• Continuously seek ways to maximize revenues and profits
• Manage department expenses according to budgets and overseeing the raising of purchase orders and payment of invoices
• Prepare P&L and Forecast revenue ensuring targets are met and costs are effectively controlled
• Working closely with human resource and other managers for the recruitment of Key Team Members
• Monitor and analyses the activities and trends of competitors
• Develop and assist with training activities focused on improving skills and knowledge of associates
• Monitor employee morale, provide mechanisms for performance feedback and development and conduct annual Performance Appraisals
• Ensure that roster is managed appropriately according to operational needs
Operations Manager- Blimey - Black Rain Hospitality
(Irish Bar and Restaurant 250 covers)
• Key member of the pre-opening team
• Took over the venue from project stage and helped in reorientation of facility planning
• Handled the entire civil work, procurement of materials for all departments of the venue
• Was responsible for recruitment and formation of all policies and procedure
• Successfully handed over the project after completion of the public launch
• Prepared SOP’s and training manual
• Accountable for budgeting, cost control and achieving financial goals
• Analysing the financial statements associated with daily operations
• Plan and supervise the restaurant day-to-day operations
• Food and Beverage - Quality; Maintaining standards; controlling costs; Overall management of food and beverage operations; Guest’s satisfaction; Maintaining inventory; Beverage ordering
• Finance - Auditing of Bills; Costing; Inventory; Licensing and excise
• Purchase - Procurement; FIFO of products; Storage of inventory
• Guest Relations - Guest database; Customer relationship enhancement; Customer database
• Miscellaneous - Endorsements with beverage brands; Branding; Relationship development; Marketing and advertisements
Manager Food and Beverage - The Park Hotels
(All Day Dining Restaurant-72 covers - Residence lounge- 35 covers, I - Bar 53 covers, I-talia (Specialty Italian Restaurant ) - 42 covers, Aqua - 96 covers ( Alfresco bar and restaurant) Banqueting operation and In - Room Dining.
March 2011 - August 2012 (1 year 5 months) Bangalore Area, India
Assistant Manager Food and Beverage - The Park Hotels
( I-Bar -53 covers and Aqua - 96 covers)
• Planning of events and promotions
• Menu engineering and competition menu analysis
• Managing the beverage cost
• Responsible for making the bar and restaurant event calendar for the year
• Formulates the P and L statement for events, promotions and festivals
• Developing innovative ideas to enhance customer experience
• Developing Food and Beverage standard operating procedures
• Financial Budget Making
• Outlet analysis on monthly performance
• Strategizing the profitability by balancing costs
• Encourage guest’s satisfaction for steady business
• Responsible for enhancing customer service relationships
• Provide training and guidance for F and B Staff to maximize the performance level
• Responsible for hiring, training and retaining of new and existing employees
• Responsible for conducting ISO 22000 Internal audit checks
• Maintaining and updating of ISO records
• Responsible for procurement of Liquor and Wines
• Crafting wine lists and beverage menus
• Drafting contracts for various artists who perform at the bar
July 2008 - March 2011 (2 years 7 months) Bangalore Area, India
Assistant Manager Food and Beverage - The Park Hotels
(All Day Dining Restaurant-72 covers, I- talia (Specialty Italian Restaurant) - 42 covers and In - Room Dining)
• Plan and supervise the restaurant day-to-day operations
• Efficiently plan events for the Italian restaurant
• Conducted daily briefing and monthly departmental meeting
• Responsible for achieving sale targets
• Engaged in guest interaction in a sensitive manner, created personalized experiences, and established a network of regular guests
• To maintain guest contacts, build relationships, solicit feedback and monitor guest feedback
• Menu analysis of the restaurant
• Maintaining of records related to finance like cover statement reports, daily sales report and competition analysis
• Preparing month end report
• To drive the system of recording guest history, preference and other guest-related data
• Implementation of restaurant opening and closing checklists
• Planning operational workflow for all meal periods
• Conducting training classes for team members and colleagues
• Maintain service standards procedures in service of food and beverage
• Formulating duty roster of the entire team for all the shifts concerned
• Monthly inventory of the cutlery, crockery and the glassware
• Responsible for the linen and the uniform inventory
Banquets
• Handled banqueting operations at the hotel
• Successfully accomplished a 3 day breakfast lunch and cocktail dinner for 13000 pax at DCOM
• Successfully accomplished a 2 day lunch and cocktail dinner for 12000 pax at TECHED
• Successfully accomplished lunch and cocktail dinner for 2400 pax at FIDELITY