Applicant for Restaurant Manager/ Asst. Restaurant Manager

CURRICULUM VITAE

 

 

ABHISHEK PANDEY

E-mail: panabh@gmail.com

Mobile: +971501529055

Dubai- 8168 (United Arab Emirates)

 

 

   

 

CAREER OBJECTIVE

 

To contribute in a professional environment providing opportunity for growth and career development, utilizing my communication skills coupled with sincere desire to learn thus making duties productive and enjoyable for team, employer & myself.

 

WORK EXPERIENCE

 

2016 – Present

Italian Restaurant ‘Barilla’ in Al -Futtaim (Preopening Team)

Dubai

Asst. Outlet Manager

Operational

  • To ensure the use of current Standard Operation Procedures by all team members within the department.
  • To be able to work under any circumstances regarding the volume of business
  • To be responsible for managing the time keeping records for all team members on shift.
  • To promote a safe, healthy and environmentally secure environment.
  • To ensure the ongoing compliance with statutory requirements relating to the work of the Department
  • Training and developing the team according to the Restaurant Concept.

 

 

Team Management

  • Train and develop staff to maximize performance, aid retention and increase turnover.
  • Work with Restaurant Manager to ensure the delivery of the performance management process in line with Company procedures.
  • Lead and inspire individuals to develop a highly motivated, committed team.
  • Ensure team receive, understand & adhere to all company policies & procedures.

Commercial/Financial Management

  • Work with Restaurant Manager to manage overseas overhead budget following Business Manager Guidance.
  • Ensure all company paperwork is completed as per company procedures.
  • Control the cash handling within the Restaurant team to ensure all staff is aware of their responsibilities and cash/credit card payments are recorded accurately.
  • Control all stocks within the Restaurant and ensure stock takes are completed accurately and on time each week for accounting purposes.
  • Promoting new ideas in order to maximize on sales opportunities.

Quality Assurance/Customer Service

  • Develop Restaurant team's understanding of customer service in order to anticipate and exceed customer expectations.
  • Ensure all Health and Safety procedures are implemented according to Company standards.

Communication

  • Keep Restaurant Manager and all staff informed on all relevant business issues & updates using varied methods of communication.
  • Participate in staff and management meetings on a weekly basis to review & improve performance.

Supplier Management

  • Carry out all supplier communication activity in line with company procedure
  • Complete orders in line with company procedures to ensure correct stock levels are maintained.

 

May 2015 – May 2016

Holiday Inn

Embassy District, Bur Dubai (IHG Group)

Asst. Bar Manager

Job Responsibilities:

  • Maximizes profitability, by controlling the beverage cost of the bar and increasing the revenue through various marketing activities.
  • Responsible for sourcing new products, purchase decision making of the products for the outlet.
  • Monitor the price fluctuations on products and strategically plan the solutions to overcome the price fluctuations.
  • Monitors and take corrective action to reduce beverage spoilages in the bar.
  • Monitoring and analysing the activities and trends for competitive bars.
  • Making contracts or agreements between the beverage vendors thus bringing in more profit to the company by ensuring quality products are served as per the standards.
  • Negotiation with vendors and customers with profit end goal in mind without compromising on quality or service standards.
  • Ensure a proper cash flow is maintained for the beverage inventory and keep strict control over the inventory values.
  • To organize training for the bartenders to improve the product knowledge and service standards.
  • Inspects beverage operations in the bars to maintain quality standards and hygiene regulations.
  • Responsible for creating and maintaining the Standard Operating Procedures for the beverage operation.
  • Interacts with management and other departments within area of responsibility and develops working relationships.
  • Immediate response to guest queries/negotiation with guests regarding functions and assist the sales department by providing the valid information to secure the business.

March 2012 to April 2015

“AZURE BLEU” & “CAFÉ DEL MAR”

Meydan Beach, Dubai

Supervisor/ Asst. Manager, (Grade-C2)

Duties and Responsibilities:

  • Ensure a proper cash flow is maintained for the beverage inventory and keep strict control over the inventory values.
  • Actively involved in setting up standard operating protocols for the beverage service.
  • Ensured the quality of service and service provision.
  • Ensured cleanliness and hygienic atmosphere in the bar area.
  • Displayed and encouraged a high level of personal hygiene, customer care courtesy and social skill
  • Ensure that there are adequate supplies for the daily operation.
  • Check guest satisfaction during service.
  • Organize the beverage team: their tasks, schedules and information meetings.
  • Creating a positive work atmosphere by empowering colleagues and by providing necessary tools to meet/exceed guest's expectations.
  • Training the new team members and constant follow up on the adherence of standard operating procedures.

 

February 2011 – January 2012

“CHIZEN” Chinese Restaurant

Land Mark Group, Dubai

Restaurant Supervisor

 

Duties and Responsibilities:

  • Restaurant Shift In charge of the Operation & Functions.
  • Overlook service operation of allocated sections, from order taking to presentation of check. Since client profile is different, it is vitally important that instructions are clearly followed.
  • In-charge of Duty Roster & Staff Allocation, outlet requisition & inventory.
  • Conduct regular training for team members.
  • Creation and implementation of guest preference programs.
  • Conduct weekly SOE (service operating equipment) inventory to keep track on breakage.
  • Coordinate with Chef Steward with special cleaning and planning of cleaning schedules.
  • Create and innovate new ideas and promotion to generate revenue.

 

August 2007 - January 2011

Madinat Jumeirah & Jumeirah Bab Al Shams

DUBAI

Food & Beverage Team Leader

 

Duties and Responsibilities:

 

  • To ensure the effective management and delivery of all Food and Beverage operations provided by JUMEIRAH, with aim to provide the highest level of customer service, cost effective, meet budgeted targets and achieve set departmental goals.
  • To assist in the Outlet Manager in making decision for outcomes of monthly Customer Reviews through -JD Power Scores, Monthly P&L Statement review for the outlet and linking these to changes in procedure and team training.
  • To assist in the effective and efficient management of the outlets in accordance with the outlet Manager.
  • To inspect all work station is clean, organized & properly stocked at the start of the shift, and proper closing is done at the end of the shift, and report if any discrepancies to outlet manager immediately.
  • To take the department briefings in absence of manager and follow up the tasks assigned by the manager like Following work orders, Events handling in the hotel and update my colleagues with any ongoing promotional activity in hotel.
  • Maximize Food and Beverage sales by up selling and suggestion of matching wine or beverage with the food.
  • To promote a customer focused culture within department and lead by example and by encouraging in house training of all team members through an agreed training plan.
  • To ensure the use of current Jumeirah’s Standard Operating Procedures by all team members within the department.
  • To be able to work across various F&B Outlets within the Food and Beverage department.
  • Responsible for managing the time keeping records for all team members in my team and making the Weekly Duty Rota.
  • To ensure the effective management, motivation, training and development.
  • To ensure Jumeirah standards should be followed with relation to health and safety, food hygiene regulations.
  • To promote a safe, healthy and environmentally secure environment in the restaurant and among the colleagues.

2006 - 2007

ITC Grand Central Sheraton &Towers

DUBLIN (Irish pub) & Kebabs & Kurries (Indian Restaurant)

Mumbai

Bartender

 

2007

Grand Hyatt Mumbai

Bartender

 

EVENTS

 

  • Worked in DUBAI WORLD CUP (2007-2010)
  • Worked in event MAGIC OF MASALA hosted by celebrity CHEF CYRUS TODIWALA.

 

TRANING ATTENDED

 

  • Task Trainer
  • Fundamental of Excellence
  • Basic Food Hygiene.
  • Telephone Ethics
  • Business English
  • Selling techniques.
  • Cigar training
  • Wine training with MMI
  • Spirit training with Chivas Academy
  • Health & Safety level2 (AWARD IN HEALTH AND SAFETY IN THE WORK PLACE) given by CHARTERED INSTITUTE OF ENIRONMENTAL HEALTH
  • HACCP LEVEL 3
  • Certified PIC (PIC 1298329)
  • SAP

 

ACADEMIC QUALIFICATION

 

  • Bachelor’s Degree in Hotel Management from Institute of Hotel Management Catering Technology and Applied Nutrition, Hyderabad from 2002-2005
  • Certification course in bartending from STIR ACADEMY OF BARTENDING affiliated with world bartending organization from Mumbai India.

 

 

 

 

Last Resume Update February 12, 2019
Address Dubai, United Arab Emirates
E-mail Locked
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