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Sanjay Narayan, Restaurant Manager

Sanjay Narayan

Restaurant Manager·Jehangir’s Indian Cuisine,

United Arab Emirates

Bachelor's degree, Hospitality And Hotel Management

Work experience

Total years of experience: 16 years, 11 months

Restaurant Manager

June 2025 - Present

Jehangir’s Indian Cuisine,

Dubai, United Arab Emirates

June 2025 - Present

• Overseeing daily operations: Ensure efficient management of all restaurant departments and staff.
• Customer service: Maintain high standards of service and ensure customer satisfaction.
• Team management: Train, supervise, and motivate staff to deliver excellent service.
• Financial management: Monitor costs, manage budgets, and ensure profitability.
• Operational efficiency: Oversee inventory management, schedule staff, and ensure smooth operations during peak hours.
Company industry:
Catering, Food Service, & Restaurant

Restaurant Manager

October 2014 - January 2024

The Cheesecake Factory,

Abu Dhabi, United Arab Emirates

October 2014 - January 2024

• Promoted from Senior Server to Restaurant Manager, overseeing all aspects of restaurant operations in alignment with brand
standards and corporate strategies.
• Enhanced guest satisfaction by implementing innovative service strategies and resolving customer issues efficiently.
• Directed staff training programs to maintain high service standards and ensure team alignment with corporate values.
• Managed budgets, controlled costs, and optimized resource allocation to ensure financial success.
• Streamlined operations by integrating new technologies and updating menus to align with customer preferences.
• Achieved consistent growth in guest satisfaction scores and operational profitability.
Company industry:
Catering, Food Service, & Restaurant

Restaurant Supervisor

January 2013 - January 2014

Figs Restaurant by Todd English,

Al Kuwait, Kuwait

January 2013 - January 2014

• Supervised FOH employees, managed scheduling, and ensured compliance with company policies and standards.
• Oversaw inventory rotation and maintained adherence to government hygiene standards.
• Provided excellent guest service by addressing complaints, monitoring feedback, and enhancing guest relations.
Company industry:
Catering, Food Service, & Restaurant

Front Office Manager

January 2012 - January 2013

Hotel Shakun,

Bhilai, India

January 2012 - January 2013

• Led front office, housekeeping, and reservations teams, ensuring smooth day-to-day operations.
• Enhanced guest experiences by implementing service improvement plans based on feedback.
• Optimized departmental revenues while maintaining operational efficiency and controlling costs.
Company industry:
Hospitality & Accomodation

Assistant Restaurant Manager

January 2008 - January 2012

McDonald’s,

Dubai, United Arab Emirates

January 2008 - January 2012

• Managed restaurant operations to meet quality, service, and cleanliness standards.
• Recruited, trained, and developed teams to align with brand values and customer expectations.
• Oversaw inventory management and vendor coordination to ensure uninterrupted operations.
Company industry:
Catering, Food Service, & Restaurant

Industrial Trainee

October 2006 - March 2007

Ramee Guestline Hotel

Bengaluru, India

October 2006 - March 2007

Company industry:
Hospitality & Accomodation
Job role:
Teaching and Academics

Education

Institute of Hotel Management under IGNOU (Indira Gandhi National Open University)

April 2008

April 2008

Bachelor's degree, Hospitality And Hotel Management

India

courses: Food & Beverage Production, Food & Beverage Service, House Keeping, Front Office Operations (Theory and Practical), Hotel Accountancy & Book Keeping, F&B Management.

D.A.V. PUBLIC SCHOOL

April 2005

April 2005

High school or equivalent, Commerce And Business Administration

India

courses: Food & Beverage Production, Food & Beverage Service, House Keeping, Front Office Operations (Theory and Practical), Hotel Accountancy & Book Keeping, F&B Management.

Skills

Training Of Staff
Expert
Training Of Staff
Expert
Order Management
Expert
Order Management
Expert
Inventory Management
Expert
Inventory Management
Expert
Food Service Management
Expert
Food Service Management
Expert
Customer Relations
Expert
Customer Relations
Expert
CUSTOMER SERVICE
Expert
CUSTOMER SERVICE
Expert
QUALITY
Expert
QUALITY
Expert
SALES
Expert
SALES
Expert
DIRECTING
Expert
DIRECTING
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
RETAIL
Expert
RETAIL
Expert
UNIQUE
Expert
UNIQUE
Expert
COACHING
Expert
COACHING
Expert
FINANCIAL
Expert
FINANCIAL
Expert
GENERAL MANAGEMENT
Expert
GENERAL MANAGEMENT
Expert
COOKING
Intermediate
COOKING
Intermediate
COORDINATING
Intermediate
COORDINATING
Intermediate
HOSPITALITY
Intermediate
HOSPITALITY
Intermediate
HOSPITALITY MANAGEMENT
Intermediate
HOSPITALITY MANAGEMENT
Intermediate
INNOVATION
Intermediate
INNOVATION
Intermediate
OPERATIONS
Intermediate
OPERATIONS
Intermediate
RESTAURANT OPERATION
Intermediate
RESTAURANT OPERATION
Intermediate
RESULTS FOCUSED
Intermediate
RESULTS FOCUSED
Intermediate
STREAMLINING
Intermediate
STREAMLINING
Intermediate
Training Of Staff
Expert
Training Of Staff
Expert
Order Management
Expert
Order Management
Expert
Inventory Management
Expert
Inventory Management
Expert
Food Service Management
Expert
Food Service Management
Expert
Customer Relations
Expert
Customer Relations
Expert

Languages

English

Expert

Hindi

Expert

Malayalam

Beginner

Training and Certifications

Certifications
Person-in-Charge Certified Level 3
Front of the House MIT Program
Basic Shift Management (BSM)
Advanced Shift Management (ASM)
Shift Into Overdrive (Shift Management)
Person In Charge food safety for manager level 3
ADFSA