Rahul Patil

Over 8 years of experience in the Food & Beverage Service, Operations encompassing, Hotels, Cruise liners, Casual Dining, Fine Dining, Fast Food Restaurants, Training and Development, Banquets and Food & Beverage operations. Proven track record of developing procedures, service standards and operational policies of the unit. Deft at streamlining the workflow and boosting the revenue. Significantly improved organizational effectiveness, business and image via customer. Committed to a visionary, results and guest-oriented approach. Excellent interpersonal, communication, team-building and delegating skills with training and development of the workforce.

2. Worked as a Restaurant Manager Cum Trainer from September 2012 to September 2013, with Yum Yum Tree Restaurants owned by Bukhowa Investments and Holdings SPC. It is based on the concept of an international style Casual Dining restaurant cum food court; Yum Yum Tree Restaurants tasted instant success. The novel concept of "Restaurants within the Restaurant" offers wide variety of choices, Guests can sit down and relax and enjoy a choice of cuisines under one roof. The quality of food is great with good ambience like a 5 - star with affordable prices and food cooked right in front of the customer's eyes, which makes the company a market leader when it comes to the concept of the chain of restaurants in Bahrain and other GCC countries.

MY ROLES AND RESPONSIBILITIES AS A RESTAURANT MANAGER: -
Business activities: ➢ Taking responsibility for the business performance of the restaurant.
➢ Analyzing and planning restaurant sales levels and profitability.
➢ Organizing marketing activities, such as promotional events and discount schemes.
➢ Preparing reports at the end of the shift/week, including staff control, food control and sales.
➢ Creating and executing plans for department sales, profit and staff development.
➢ Setting budgets and/or agreeing them with senior management.
Front-of-house: ➢ Coordinating the entire operation of the restaurant during scheduled shifts.
➢ Managing staff and providing them with feedback.
➢ Responding to customer complaints.
➢ Ensuring that all employees adhere to the company's uniform standards.
➢ Meeting and greeting customers and organizing table reservations.
➢ Advising customers on menu and wine choice.
➢ Recruiting, training and motivating staff.
➢ Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Housekeeping: ➢ Maintaining high standards of quality control, hygiene, and health and safety.
➢ Checking stock levels and ordering supplies.
➢ Preparing cash drawers and providing petty cash as required.
➢ Helping in any area of the restaurant when circumstances dictate.

1. Worked as Assistant Restaurant/Wine Bar Manager, with Vinoteca (Mumbai's first of its kind Spanish Tapas cum Wine Bar having all the Sula wines and Sula imports) owned, managed and operated by Sula Wines, Worli, Mumbai, India, from December 20, 2011 to August 25, 2012.

2. Worked with Spaghetti Kitchen, Lower Parel Mumbai, India, as a Floor Manager, from 01/06/2011 till 30/11/2011, Chain of Authentic Italian Restaurants operating at 4 locations in Mumbai under the Umbrella of Pan India Food Solutions Private Limited, former Blue Foods Pvt. Ltd. Their brands include Copper Chimney, Bombay Blue, and Noodle Bar by China Town, Penne, Coffee Bean Tea Leaf and Food Courts. Carrying out Supervision and managing a 128 Covers restaurant with 24 Subordinates.


Duties and Responsibilities as a Manager on Duty (MOD): * Responsible for maintaining high standards of food hygiene.
* In charge of the food and beverage service.
* Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service.
* Liaising with cooks and kitchen staff on a daily basis.
* Maintaining accurate financial and administrative records.
* Organizing new initiatives and planning promotions.
* Driving sales and developing new income streams.
* Involved in planning menus for the restaurant and special events.
* Advising customers on meals and beverages.
* Meeting with the restaurant owners and senior managers to discuss financial forecasts and set budgets.
* Monitoring the quality of food.
* Ordering supplies when required.
* Taking action to investigate and address all non-compliance of health and safety guidelines.
* Involved in providing advice and opinion on the introduction of new products, meals and services.
* Dealing with customer complaints.

3. Worked with Fairmont Bab Al Bahr, Abu Dhabi, United Arab Emirates, and a 5 - star deluxe hotel with 369 well - appointed rooms. Worked as a Server / Food & Beverage Service Associate in the Frankie's Italian Restaurant Bar and kitchen, the best Italian restaurant in Abu Dhabi, UAE, Time out Magazines Abu Dhabi Awards, 2010 .Our restaurant is in collaboration with the renowned horse-Jockey champion Frankie Dettori and Michelin- starred celebrity chef Marco Pierre White, was employed with this esteemed organization from December 21, 2009 to January 3, 2011.

4. Worked with P and O Princess Cruises, part of Carnival Cruise lines, United Kingdom, as a Junior Server / Junior Food & Beverage Service Associate from March 14, 2008 to October 4, 2009. Responsible for buffet pick-ups, checking back areas mis-en-places, reporting to my supervisor / Restaurant manager. Also responsible for working in the main restaurants as an acting Assistant waiter for 4 months, serving food and beverage in a high - volume professional environment.

5. Worked with Hotel Hyatt Regency, Mumbai, India, known as Mumbai's only gateway business hotel, with 410 well-appointed guest rooms and suites. Held the position of Waiter/Server, based in In-Room dining and coffee shop, for six months from 25 May, 2007 to 25 November 2007.

6. Worked with Hotel Sahara Star, Mumbai, India, A 5 star super deluxe hotel with around 600+ guest rooms and suites, for 6 months from January 2007 to June 2007. Held the position as a Waiter/Server in a high volume Lebanese restaurant known as Mabrook.