Work History

Work History
Jan 2014 - Present

General Manager

Janana Investment, UAE

Managing the day-to-day operations of the store.
Following company policies and procedures and ensuring that sales, profitability and customer service targets are met and ensuring that the most suitable products and services are available to the Guest.
Improve the company performance and ensure business growth to accomplish a goal.
Work towards maximize sales and profitability, and by increasing customer satisfaction.
Dealing with daily reports, invoices, cost, sensitive count, training, manager & staff schedule, maintenance, line check for all products in kitchen and bar and all type of issues related with staff, operations and management.
Monitoring ordering, receiving and Maintaining stock from warehouse, and local suppliers.
Conducting weekly meeting with Assistant managers, supervisors and monthly with experts and staff.
Handling a team of 40 + staff.
Monitoring the cleanliness & hygiene of the staff & as well as the Restaurant.
Monitor quality and presentation of all food items, provide corrective action where necessary.
Training and cross training plan as well as Vacation plans for all the FOH and BOH staff.
Discussing with the staff for continuous improvement in the work environment.

Jan 2013 - Jan 2014

Food & Beverage Manager

Ramee Group of Hotels & Resorts, Dubai

Manage all Food & Beverage Outlet operations.
Recruit, manage, train and develop the F&B team.
Work within budgeted guidelines in relation to Food & Liquor Costs and Payroll.
Set departmental targets and objectives, work schedules, budgets, and policies and procedures.
Develop menus with other members of F&B team
Incentivizes team members to maximize sales and revenue
To ensure effective stock rotation and maintain stock levels in accordance with hotel business and company policy. This to include storage and use of equipment.
To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.
To positively approach sales opportunities in order to maximize sales revenue and exceed budgeted sales targets for the department.
To keep all department team members sales focused.
To assist with leading and motivating the departmental team to promote good employee morale and ensure a high level of commitment and pride in the Hotel.
To continuously coach and counsel colleagues.
To assist with maintaining and improving departmental operating standards.

May 2011 - Dec 2012

Restaurant General Manager

RTC, Mumbai

Monitor Operations and daily Reports.
Approval and Check of Patty Cash On consultation with Assistant Managers and Accounts.
Marketing / Sales in consultation with Ops Manager.
Employee briefing on company policy, bonus program recommendation and coordination.
Employee performance evaluation with the department head.
Take responsibility for the business performance of the restaurant and analyze and plan restaurant sales levels and profitability.
Prepare reports at the end of the shift/week, including staff control, food control and sales report.
Set budgets and/or agreeing with senior management.
Coordinate the entire operation of the restaurant during scheduled shifts.
Make sure all staff maintains specific brand standards for guest service.
Check in with guests to ensure satisfaction.
Recruit, train and motivate staff.
Create the new menu time to time explain and train the team for ingredients, recipes, tastes and prices.
Organize and supervise the shifts.
Check stock levels/Inventory control and order supplies.
Ensure adequate communication is retained between kitchen and floor staff.
Maintain high standards of safety and security policies and procedures, quality control, hygiene, health and safety.

Ensure all maintenance concerns in the restaurant are reported, quotes are found, and issues are Fixed ASAP

Dec 2010 - May 2011

Head Chef / Kitchen Manager

Al Jassim Group, Doha, QATAR

Completed twelve weeks of Applebee’s kitchen operations training at Applebee’s training center Doha for quality cooking standards, bar, recipes, FOH, operations & management.
Maintaining daily P-Mix reports, invoices, food cost, sensitive count, training, staff schedule, maintenance, line check for all products in kitchen and bar and all type of issues related with staff.
Ordering receiving and Maintaining stock from warehouse, and local suppliers.
Conducting weekly meeting with Assistant managers, supervisors and staff.
Checking the requisitions, & sending fax to the suppliers.
Handling a team of 25 + staff.
Monitoring the cleanliness & hygiene of the staff & as well as the kitchen.
Maintaining freezer & chiller temperature logs & other kitchen documents.
Monitoring the Mis-en-place being made, meets the standards of the brand’ specifications.
Checking for the proper usage of the ingredients issued (SOP).
Monitor quality and presentation of all food items, provide corrective action where necessary.
Making a training plan to ensure cross training for all the kitchen staff.
Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up whenever necessary.
Controlling the purchasing of stock based on food cost.
Monitoring MSDS and HVAC cleaning and maintenance.

May 2008 - Dec 2010

Sous Chef / Assistant Kitchen Manager

Bin Hendi Enterprises LLC & RTC Mumbai, (Dubai, Mumbai)

Received eight weeks of Ruby Tuesday operations training at International training center at Kuwait for quality cooking standards, operations & management.
Opening team manager at Dubai Mall and Jumairah Beach Park in U.A.E. and Avenue mall in Kuwait.
In charge of training, setup and installation and testing of all equipments, pre opening paperwork, trial and error run, opening inventory.
Ensuring that all restaurant staff are following Ruby Tuesday standards and are updated continually of changes that happen within the system globally.
Participating in QRV’s with Rest. GM, operation manager and brand manager on a monthly basis and ensuring that the all the task been completed on or before the deadlines that have been given.
Maintaining ordering, receiving and maintaining invoices, staff schedule, maintenance, maintaining quality of all products in kitchen and bar and all type of issues related with staff and mall management.
Conducting weekly meeting with shift managers, supervisors and staff.

Feb 2003 - May 2008

Team Member / Chef de Partie /Shift Manager

Dodsal Corporations Pvt Ltd., Vadodara, Mumbai

Received CHAMPS training with 100%.
Senior member of opening team of two KFC and a Pizza Hut.
Formation of an effective training plan and training team and ensuring a smooth grand opening.
Holding daily briefings for the staff & updating them on current issues.
Opening and Closing procedures of the outlet.
Daily reports, ordering, receiving and inventory for store.
Creating motivating environment in the restaurant.
Preparing and sending the Daily Sales Reports to the accounts dept.
Conducting daily, weekly and monthly inventories.
Cleared all six stations in 15 months.
Got promoted in 21 months from team member to trainer to management trainee.
Achieved Employee of the month for 9 times and Employee of the year 1 time.

Education

Education
Jan 2002 - Jan 2005

Bachelor of Business administration

IADE, Ahmadabad, India
Jan 2003 - Jan 2005

Diploma in F&B Production and Service

G.I.H.M. (Hotel Management)

Skills

Skills

Cooking, mountaineering, tracking, traveling, rifle shooting, Internet Surfing, swimming, reading science journals, & all kind of adventure sports.