JOB CATEGORY
Management
EMPLOYMENT TYPE
Full-time
JOB LEVEL
Management
YEARS OF EXPERIENCE
7+ Years
LANGUAGE
English
Jobseeker Gender
Male
Description
AREAS OF EXPERTISE
Quality control Strategic planning Health & safety Cost control Customer focused
Marketing activities
Commercial awareness
Customer care
KEY RELATIONSHIP MANAGEMENT
Team Leader
Motivator
Budget Administration
Revenue Generation
Vendor Coordination
Policies & Procedure
PERSONAL SKILLS
Energetic
Engaging personality Excellent Communication
Passion
Alex Varghese General Manager
PERSONAL SUMMARY
An enthusiastic, customer centered, team-oriented restaurant General Manager with determination to drive and a prove ability to ensure that a restaurant operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and also present a positive and fashionable image of the business. Extensive knowledge of the hospitality industry, it’s working practices, recruitment, salary structures, and conditions of employment and diversity issues. Now seeks for a new challenging position which will make best use of my existing skills and experience.
WORK EXPERIENCE
USTAD HOTEL & RESTAURANT
GENERAL MANAGER June 2010 - Present
Managing 3 high end restaurants and responsible for effectively developing, managing and leading the restaurant team to provide excellent service and rich profits for the management
- Ø Tracked, analyzed profitability and key metrics of restaurant to ensure profitability
- Ø Directly managed, trained and ensured professional development of more than 100+ employees and performance appraisal toward promotion and increment
- Ø Delivered business strategy, procedures and systems that improved the quality and efficiency of operations
- Ø Enhanced operational success through effective staffing, training, adherence to UAE Municipality and Health regulations
- Ø Implemented inventive marketing strategies to drive increased sales
- Ø Consistently maintaining positive flow on profit and loss statement for each outlet.
- Ø Consistently control profits and losses by following company guidelines for labor and inventory management.
- Ø Assisted in planning, design and project management of a the new each outlets
- Ø Responsible for budget preparation, revenue management, monthly P&L reports, and daily bank deposits.
- Ø Worked closely with cooks and management to establish inventory levels, resulting in food costs not exceed at 35% and decreased spoilage and loss
- Ø Increased customer satisfaction by developing training plans for all employees.
- Ø Successfully managed the restaurant business increasing sales through quality food and exceptional service targeting innovative offers to win families.
- Ø Accountable for budget control, payroll, profit and loss, and general accounting.
- Ø Ensured customer satisfaction with their dining experience.
- Ø Managed inventory and ordering of food, equipment and supplies.
- Ø Ensured compliance with all regulatory requirements and facilitated inspections.
- Ø Recruited new employees and trained them to demonstrate in good work habits, product information, and effective sale techniques.
- Ø A natural leader; able to build productive teams and delegate tasks effectively.
- Ø Highly motivated, goal-oriented professional; a decision-maker skilled in implementing
ACADEMIC QUALIFICATIONS
Bachelor in
Hotel Management
University
Mahatma Gandhi
1999- 2001
Pre-Degree
1997 - 1999
PERSONAL DETAILS
Address:
P.B.14168, Doha
Qatar
M: 00974 77417484(Qatar)
M: 00971 551894197(UAE)
Date of Birth:
14/04/1976
Marital Status:
Married
Driving licenses:
Qatar
UAE
India
Nationality:
Indian
Languages:
English
Hindi
Malayalam
Marti
REFERENCES
Available on request
IDEAS RESTAURANT CONSULTANCY, DOHA
CONSULTANT March2010– June 2012
Results-driven consultant, focused and dedicated with proven and personnel management success in entrepreneurial and corporate segment. Track record to increase revenue, improve operational efficiency, productivity. Developed with management concepts on menu, planning, design, costing and set up quality standards. Write and define standard operating procedures, job description and purchasing guidelines.
THE D’GARDEN RESTAURANT, DUBAI, UAE
OPERATIONS MANAGER July2007– November 2009
A result oriented business professional with proven ability in strategic planning, managing operations and improving efficiency. Demonstrated ability to motivate staff to maximum productivity, control cost. Instill vision to achieve the goals and surpass expectations by maintaining quality standards and excellent customer services. Adept create and implement innovative marketing campaigns to increase revenue.
BREDZ, AL KHARAFI GLOBAL SHARQ, KUWAIT
SHIFT MANAGER April2006– June 2007
- Ø Managed inventory for all shifts and ordered supplies.
- Ø Trained employees on proper food handling and safety procedures
- Ø Organize staff schedules and workloads to maximize productivity.
- Ø Monitor and ensure orders are completed on time with minimized wastage.
- Ø Keep dining area clean with effective oversight and crew assignments
- Ø Maintained total cleanliness for every shift and ensured following shifts will have a clean facility to transition.
- Ø Monitor and ensure orders are completed on time with minimized wastage.
ASHNI HOTEL, KOLHAPUR, INDIA
RESTAURANT MANAGER January2004– March 2006
- Ø Directed and managed the general operations of the restaurant
- Ø
- Ø Monitored the food quality and staff hospitality to ensure a positive dining experience for each and every guest.
- Ø Organize staff schedules and workloads to maximize productivity.
- Ø Monitor consistency in sanitation, food quality and presentation
- Ø Balance cost to ensure profitability
HOTEL JASNAGRA, AKOLA, INDIA
SENIOR CAPTAIN April2002– December 2003
- Ø Welcoming guests and personalizing
- Ø
- Ø Supervise luggage and delivery assistance
- Ø Support on travel assistance
- Ø Maintaining guest services and lobby cleanliness
- Ø Training newcomers and cross-trainers and many others
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