Manager Management
Resume:
Gopal Kapoor
*********@*****.***
Gainesville, VA 20155
S UM MARY :
A Food & Beverage professional with over 19 years of experience in the
restaurant management and hospitality industry. Diversified experience in
t he management and execution of day-to-day activities of American and
Asian restaurant.
Specific expertise include :
1 Restaurant Management, Food and Beverage Menu Planning
2 Specification Analysis and Plan formulation
Core Competencies:
. H ands on knowledge of the Food & Beverage Industry.
. I n-depth knowledge of the industry and clientele.
. T rained in management and working of Mul ti Unit.
. Capability to manage a big and diversified staff.
T raining
Restaurant Management and Business Processing (Taj Group of Hotels-
I ND IA)
WORK EXPER I E NCE
M cCormick & Schmick
G eneral Manager
901 F Street
Washington, DC 20004
P resent
. Report and work directly with District Partner
. Complete profit and loss accountability, forecasting, budgeting,
analyzing
. H i red all staff for FOH and BOH
. M anaged 50 hourly employees and 4 salaried manager level of fine
service, instilled superior leadership, education, innovation and drove
business for meal periods th rough consistently excellent 4- wall marketing.
McCormick & Schmick ‘s [Seafood Restaurant]
AGM
M ay 08 – April 2011
. Complete operational control over 290 seat restaurant with
additional
100 seat banquet space and additional 120 seat outdoor patio.
. M anaged and taught a very diverse 100 label wine list with
exceptional
Depth and variety.
. M anaged a banquet department of $1 million dollars in revenue
. Worked with Executive Chef to conceive and execute monthly
w ine
d inner [ all 4 course with wine pairing ranging from 30 guest to
75 guest
. M anages a team of 60 hourly employees and 6 salaried managers
M acaroni G rill
J une 06- May 08
R estaurant Manager
M anaging daily activity for Macaroni Grill (location). Macaroni Grill
is a famous choice for families’ and businesses’ lunches and dinners. The
environment is very friendly and warm. The work environment is very active
and fact paced.
Responsibilities
Training and retaining staff in order to reduce tu rnover using
P asta Py ramid.
Responsible for a sale of $3 million.
Control of food quality and service in order by utilizing G E M.
Successfully reduced expense by 5% when compared to last year
by providing additional t raining to BOH & FOH staff.
Manage outdoor catering for various occasions.
Management of food, service, and inventories in the restaurant.
M i rchi Bar & Grill T EX M EX Restaurant
N ov 02-May 06
29, 7th Ave South NY, NY
Managing Pa r tner/GM
Managing 2 Units as Mi rchi Bar & Grill as managing partner. The
restaurant is situated in heart of West village where people come in search of
t rendy food and drinks at a very affordable price. The restaurant serves
f usion food (Mexican & American) to a diversified clientele. In the year 2004
each restaurant generated over 2 million dollar as revenue. Mi rchi is rated in
Zagat survey for diversified food and f lavorful Martinis.
R esponsibilities
Manage day-to-day activities of the restaurant.
Management of finance, keeping t rack of the revenue generation and
expenditure.
Rotation of food and drinks menu on a regular basis.
Close In teraction with customers in order to provide complete and
satisfactory dining experience.
Manage in door parties and facili tate outdoor catering as well.
Manage staff to make sure that payroll is under control and within
budget.
Implementation of city health and sanity codes in the restaurant.
In teract with vendors and suppliers on daily for procurement of
commodities.
U tsav
M ay 99- Nov 02
1185, 6th Ave NY, NY
General. Manager
Worked in U tsav restaurant as G. Manager. U tsav is a t rendy Indo/French
d ining place in the heart of Manhattan. The restaurant serves Asian/French
food and has a strong American clientele as the preparation and presentation
of the food is as per their specification. During my tenure at Utsav in the year
of 2002 the restaurant did a business of 3.5 million dollars. U tsav was rated
among the best in Zagat survey for Food, Service, and Décor during my
tenure.
Responsibilities
Worked closely with the management from the inception of restaurant.
Provided much needed knowledge for the setting up the main dining
f loor and a waterfall bar.
In teracted closely with the customers and t r ied to resolve the issues at
t he earliest.
Worked with the managing partner in bringing the business by
p roviding quick and fast service.
Did outdoor caterings in NYSE.
Prepared schedule for the staff.
Worked closely with suppliers of food, beverages, and other things.
Worked on f loor, behind the bar, and service station whenever the need
a rises.
Catered mega Christmas, and New Year parties for financial
corporation.
Ma r r iot LaGuardia
A ug 96- May 99
Queens, NY
Assistant Manager
Worked as Assistant Manager room service at Mar riot LaGuardia. The hotel
had 150 rooms for the guests. The work was very challenging as guests used
to come round the clock due i t i t’s closely proximity to the airport.
Responsibilities
Worked as room service supervisor.
Provided daily reports to the management.
Quick response to the room service requests,
Made sure that rooms are getting set up quickly.
Sanity and cleanliness was my top priori ty.
Quick resolution of conflicts helped keeping the guest happy and their
s tay happy.
Prepared schedule for the staff and made sure that there was always
enough coverage during the busy season.
Helped manager in resolving issues related to staff.
AKBAR
J an 93-July 96
57th Park Ave, NY, NY
Assistant Manager
Worked as Assistant Manager in Akbar, a t rendy upscale restaurant in Park
Ave, Manhattan. The restaurant catered to the American, European, and
Asian clientele. The food and service was rated as one of the best.
Responsibilities
As an Assistant Manager managed the main dining area and cocktail
bar lounge.
Quick service of food and drinks was top priority.
Managed indoor and outdoor caterings and parties.
Kept the staff on schedule by making correct working schedules?
Helped manager in managing the restaurant effectively and efficiently.
Provided suggestions to the management on the menu and other
service areas.
Taj Group of Hotels
A ug 87-Jan 93
Worked in Taj Group of Hotels after graduation and learned the basics of the
hospitality and restaurant industry. Worked as Assistant Manager in an
u pscale 24/hour restaurant/ coffee shop. Was responsible for smooth
operations of the restaurant. The restaurant catered to the needs the needs of
t he in ternational and domestic business and tourist clientele. Joined Taj
hotel as a t rainee and completed my diploma in Hotel Management in July
1990.
Education: Graduate in Bachelor of Arts and
D iploma in Hotel & Restaurant Management.
Computer Experience/ Certifications:
Word Excel
Open Table
Aloha
Squirrel
Micros,
Serv. Safe Alcohol Certified
Certified Food Safety Manager
N.V. Food Manager Certified.
Contact this candidate