Brand Manager
Food Gallery Gulf
Total years of experience :19 years, 5 Months
• Responsible for developing the brand, improving the quality and introducing more products based on company guidelines.
• Develop, implement and participate in the marketing and sales activities according to predetermined set of objectives, strategies and action plans.
• Formulate and plan monthly targets and yearly budgets, marketing plans and objectives considering the market factors and ensure achievement of such targets in the most cost efficient manner.
• Ensure constant updating and development of products and services applied for client base with respect to international and local standards.
• Oversee all phases of outlet operations and assign responsibilities to outlet managers and check their performance periodically.
• Develop strategic and operational plans, managing execution and measuring results.
• Responsible for sourcing and Introducing new outlets for the Brand and develop the concept under proper planning.
• Supervise and assign responsibilities to keep all machines and equipment in good working condition at all times.
• Monitor computer system and sales program to ensure smooth running of the system in all outlets.
• To conduct training and refresher classes for all F&B personnel in the correct procedures.
• To monitor daily hygiene and work practices in both service and production.
• Lead subordinates successfully into productive working methods by setting an example and provide a two way line of communication for Staff.
• Reviewing the sales projections and targets.
• Developing the winning mind sit attitude for all the managers by conducting regular training.
• Assisting the area manager to visit the stores very frequently and monitor the sales, inventory and cash control policies.
• Assisting the area manager to make a Profit and Loss reports for all restaurants in our area.
• Assisting the area manager to follow up on the cost controls.
• Conducting regular training about the P&L for assistant managers.
• Conducting regular trainings about the Pacesetter for all managers.
• Motivating all the managers to achieve the targets by giving guidance.
• Monitoring closing the Balance score cards of restaurant.
• Helping the store managers to do recruitment drives for hiring staff.
• Conducting the regular visits to all stores to maintain the cleanliness and quality of the products.
• While visiting the store, habit of checking the procedures of the staff.
• Closely monitoring the profits of the restaurants.
• Learning the Home Delivery patterns.
• Attending the meetings with operations director, and responsible of explaining the action plan for savings and profits.
• Developed and maintained exceptional customer service standards.
• Optimized profits by controlling food, beverage and labor costs on a daily basis.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Built sales forecasts and schedules to reflect desired productivity targets.
• Performed restaurant walk-through to gauge timeliness and excellent service quality.
• Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Efficiently resolved problems or concerns to the satisfaction of all involved parties.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• As a pre-opening Key Team Member I was very closing working to full fill the check list of Opening one of the Outlet called VARRENDA and BANQUETS.
• Trained all the Team members and Team leaders in effective section management, resulting in increased sales and reduced patron wait times over 3 month period.
• Reduced inventory costs by 33% through evaluating and streamlining vendor selection process.
• Exceeded restaurant sales goals by 27% after second year of opening that means still we give good service and great food where our guests cannot stop coming to our restaurant and have parties with us.
• Restaurant voted “Best Restaurant of Hyderabad” for past 2 years in Deccan Chronicles.
• Motivate Team Members with weekly sales incentives and rewards. Increased customer satisfaction through targeted customer surveys, and implementing top 5 recommendations.
• Developed and implemented “Loyal Patron” program to increase existing customer base and reward loyal clientele.
• Initiated employee empowerment program allowing employees to control and be accountable for patrons' experience.
• Recruit and hire excellent restaurant staff based on attitude and aptitude, resulting in employee turn rate of only 5% over 2 year period.
• Work varied shift schedule including lunch and dinner shifts, opening and closing the restaurant twice weekly.
• Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals.
• Ensure excellent patron experiences by providing superior service and quality food.
• About Banquets which is my favorite Department A member of the pre-opening team responsible for laying the very foundations of the department.
• Responsible for the overall functioning of the banquets including Managing, Planning, Motivating & guiding a team of 25 professionals.
• Graphic designing module, a tool that helps put to print a floor layout of the Ballroom with the best-recommended set-up, was learnt & implemented.
• Formulating the annual revenue & expenditure budget including the capital expenses.
• Devising means of increasing the overall profitability.
• Conception of the thematic decors, all the way from food stations to table tops to floral to entertainment & last but not the least the cuisine, suiting the needs of the client.
• Achieving & maintaining the highest revenue per cover among all the banquets in the city.
• Conducting a training need analysis & accordingly organizing training sessions for the team members.
• Continuously improving the products & services offered by means of up gradation & competition survey, thereby achieving a high percentage of guest satisfaction.
• Executed many high profile events.
Restaurant Operations training
3 years diploma programme to learn the basic hotel managent and tourism development
