Description

Contract 3 month –pre opening of asian /grill restaurant for PRE-OPENING -QATAR

Contractual Pre-open Project(project duration-feb 2019 – july 2019)

a)     MANAGEMENT

·       Supplier’s / Purchase& Ordering.

·       HACCP & Health and Safety files & Paperwork’s as per Dubai Municipality Requirement& SOP’s.

·       Allergy Information & Training records /Risk assessment &Staff’s Training Records.

b)     TRAININGS for Operation Supervisors

·       Food Hygiene, Chemical handling, Table & Guest service.

·       Weekly Petty Cash Report Management.

·       Updating VAT, Credit & Cash Invoice Reports.

·       Weekly / Monthly Service Management:

Grease Traps / Ecology systems / Pest Control.

·       Set Menu / Promotions / Outdoor Party Menu Planning.

·       Cost cutting/Menu planning

·       Complaint handling / Inventory /

c)      SERVICE TRENDS INTRODUCED

Modern Platting / Live Grill/Tandoor Section with Sizzlers on the Table/ Live Chatpata /Pani-Puri Trolley with Nitrogen on the Platter.

F&B Clusters Supervisor in Dubai Parks and Resorts‘Pre-opening’(2016 aug-feb 2019)

 

·       Supplier management / HACCP records keeping

·       Inventories management.                                      

·       Hygiene & Cash audits and reports.

·       Wastage Control measures.

·       Trainings and Sells & Upsells Technique.

·       Kitchen Ordering and Stocks Management.

·       F&B Warehouse Management via ADACO®.

·       Evaluating & Reporting sales via OMNICO®.

·       Responsible for R&D in Staffs Monthly / Yearly Appraisals Programme.

·       Responsible for Restaurants, Carts & kiosk Operation.

·       Complaint handlings.

·       Staff Trainings.

 

 

Worked with Jumeirah Golf Estates as a Senior f&b Captain(Fine Dining / Casual dining/ Sports bar)2014 july-2016 july

 

·       Responsible for the short and long term planning and the management of the respective outlet operations in the front and back of house to achieve customer satisfaction and quality service while meeting / exceeding financial goals with the help of the Assistant/outlet manager.

• Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times.
• Conduct regular training sessions with the assigned team in line with the departmental SOP’s.
• Helping for the set up & Serving in the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.  
• Handle the welcome and seating of arriving guests with the assistance of the Hostess.
• Maintain a professional and friendly relationship with the outlet patrons.
• Establish and update the outlet’s database of regular guests.
• Be actively involved in the outlets promotional activities.
• Maintain Restaurant inventory, cleanliness, food rotation and menu consistency.
• Conduct inventory for par levels of food, beverage and paper supplies.
• Assist in establishing methods for inventory control and adhere to purchasing procedures.
• Ensure proper maintenance, cleaning and operation of the outlet and service equipment Profile.

 

 

 

Worked with Emirates Palace, Abu Dhabias a floor Captain.2012 jan- 2014 june

 

·       Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel.

• Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests.
• Practice good customer relations and attend to customer complaints and queries satisfactorily.
• Ensure the Outlet is set-up for service and supervise for a smooth operation.
• Direct and supervise the service team to ensure that all duties are performed as per standards.
• Ensure that all colleagues have received adequate training to perform their duties.
• Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available.
• Ensure minimum wastage, breakage and spoilage.
• Actively use up selling techniques by exceeding guest expectations and to increase revenue.
• Suggestive selling of products.
• Outlet inventory and reports.

Worked with ITC Maurya as a Restaurant Captain,INDIApart time (Pub & Grill)2011-2012

 

• Greeting and handling guest as Menu presentation / Billing / Responsible for Table service (ala carte)/ Table setups / Mise en place / Trainings / Duty roasters/ Inventories.

 

Worked as Catering Supervisor in various catering projects of Nesma catering co. Al-Khobar, Saudi Arabia.2009 -2011

 

·       Checking the food preparation area under HACCP rules and regulations.

·       Providing (food)table service in senior mess area to the highly senior level clients.

·       Maintaining records and updating to the system/ Maintaining Hygiene Checklist.

·       Secretarial services to the camp/catering manager.

·       Responsible for overall management of Camp including health department, fire

marshal / Planning on sports/leisure facilities.

·       Supervise the menu preparation and food service operation.

·       Train all Junior staff, to include evaluations, guidance and counseling.

·       Opening and closing checklist.

·       Operational requirements.

·       Allocating colleagues for service.

·       Special functions set up.

·       Outlet Back area arrangement and maintaining / Inventory.

·       Developed good clients / customer relations.

 

 

Worked as a Waiter at Cidade de goa, Goa, India.

Menu presentation, Table service / silver service, Table setups, Wineservice, Mise en place,Billing, Inventories.

Completed 22 weeks industrialtraining from hotel Cidade De Goa, Goa(India).

Completed 6 weeks management training from vision IndiaCollege of Education.

 

 

SUMMARY OF QUALIFICATIONS: 

·       Excellent verbal and written communication skills.

·       Excellent guest, customer, and employee relations skills.

·       Excellent proactive attitude towards work.

·       Strong ability to provide effective leadership and goal setting skills.

·       Excellent organizational and time management skills.

·       Experience working a varied schedule, including weekends, holidays, and evenings.

·       Knowledge and understanding of food, beverage, and labor and safety rules and laws.

·       Experience serving as an appropriate image role model that is reflective of the hotel's values and culture.

·       Experience promoting excellent quality, customer service, cleanliness, and safety standards to other employees.

·       Essential training new and existing employees to perform efficiently and effectively.

 

KEY SKILLS                                                                             AWARDS

Adaptability                                                                                     Guest Star certificate (Twice)

Hard worker                                                                                    Certificate of Appreciation

Fast Learner                                                                                                                                                                                                    Employee of the Month(Thrice)

Target achiever

Trainer

Information