Catering Manager
Burjeel Hospital
Total years of experience :24 years, 11 Months
Self-starter with abilities in meeting all objectives within company targets and food & beverage
operations. Highly successful in defining company direction whilst developing new and repeat
business; to utilize my focus on excellence in customer service, develop sustaining client
relationships to maximize revenue potential with each account. Believing that leading by example
whilst adapting to change, and a hands on approach brings increased standards and profits
SKILLS:
✓ Hospitality& CulinaryManagement
✓ Guest Service Excellence
✓ Multiple outlet Operations
✓ Front- &Back-of-House Operations
✓ Budgeting & Cost Controls
✓ Teambuilding/Training/Supervision
✓ Safety/Sanitation/Quality Controls
✓ Vendor/InventoryManagement
BiteRite the perfect solution has been conceptualized for people who are conscious of their health and
know how to enjoy delicious food. BiteRite is envisioned to be the leading name in providing a trusted
lifestyle via the Food & Beverage platform, primarily for people with diabetes, hypertension and
obesity
Responsible for the day to day operation of :-
1. 4 BiteRite Café Outlets
2. 6 Hospitals catering
3. 3 Schools Catering
4. Outdoor Banqueting functions
5. BiteRite Healthy programs
✓ In charge of training all staff in food preparation, food safety, cleanliness,
proper cleaning procedures, bar skills and every other aspect of food service.
✓ Staff management: recruitment, training, evaluation and promotion
✓ Ensure that all methods and recipes are followed for every dish served in
the restaurant.
✓ Monitoring customer service levels
✓ Ensure the quality of service and service provision
✓ Maximize restaurant occupancy
✓ Ensure on-going profitability and have knowledge of financialmatters
✓ Increase restaurant sales
✓ To ensure that the applicable regulations are complied with
✓ Maintain the records for cost & control
✓ Promotions & articles in News.
✓ Presentations on monthly review meetings.
✓ Control of Raw Materials, Packing Materials, Labels and Products as per the
standards.
✓ Coordinating with all departments for continuous improvement ofsystems
❖ 15th
Responsible for all banquet booking or conferences to book & manage the operation of
banquet.
✓ Assist in training and development of Outlet Managers so that they are able to operate
independently with their own profit center. Implement opportunities for managing operational
costs and boosting the bottom line
❖ 22nd
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 staffdevelopment;
✓ setting budgets and/or agreeing them with seniormanagement;
✓ Planning and coordinating menus.
Taking responsibility for the business performance of the restaurant;
✓ Analyzing and planning restaurant sales levels andprofitability;
✓ 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 seniormanagement;
✓ Planning and coordinating menus.
Managing the day to day operation of 24*7 coffee shop, with breakfast, lunch & dinner buffet
❖ 23rd
Grand Maratha Sheraton & Towers of the ITC Welcomgroup, Mumbai, India
✓ Under the Supervision of the Restaurant Manager.
✓ Make sure that table reservations are handled properly and tables are assigned in advance.
✓ Manage the outlet professionally
✓ Ensure that waiters and waitress are quick on their feet and able to answer customer enquiries
on the special.
✓ Orders are taken professionally and timely delivered without anyhindrance
✓ Soliciting, going around and seeking customer feedback on the food and services.
✓ Provide extra attention to all VIP and in house guests.
✓ Offer additional service for regular clients, and provide special attention for family with kids.
✓ Ensure that all staff are properly groomed and dressedsmartly
✓ Liaising with the kitchen staff to see what specials are available and if there are changes to the
menu.
✓ Checking bills and posting it on the system with a direct communication with the front office.
✓ Handle all guest complaints and offer any other alternative.
✓ Supervising the restaurant clean up and closing.
✓ Make sure all operating equipment is safe and hygienic and free of any rust or grease.
❖ 18th
in
COURSE YEAR BOARD INSTITUTION MARKS