CURRICULUM VITAE

KAPIL SHYAMSUNDER VERMA

Email ID: ac0jrp@r.postjobfree.com

Contact: India number –91-982*******

Abu Dhabi Number- 971-*********

UAE Driving license number - 2328148

* Restaurant Manager *

With nearly 14 years of experience and knowledge in Hospitality Industry, working with WORLD’s no 1 Quick Service Restaurant Brand McDonalds. Worked with Dmart India a chain of hyper market & supermarket as Store manager. Currently working in Abu dhabi Burger King,handling high volume restaurant with the Avg sale 15000aed&Avg home delivery 140 Nos. per day transection.

* Restaurant Operations * Food & Beverage Operations * Quality Compliance

* Business Development / Marketing * Cost Control & Budgeting * Business planning

* Menu Planning & Designing * Client Servicing * People Management Expertise in hospitality operations, administration and facilities management for key clients across various nationalities.Adept at planning, supervising and managing the F&BOperations including procurement and maintenance of inventory levels for smooth functioning of operations. Experience in developing service standards and operational policies, with a good track record of planning & implementing effective control measures to reduce running costs of the unit. Capability of delivering value-added customer service and achieving customer satisfaction by providing customized products as per requirements. Extensive knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition & methods.

A keen planner & strategist with track record of achieving revenue, profit & business growth objectives within start-up and highly competitive, rapid change environments.Keeping abreast of trends and developments in the industry such as menu, trends in consumer tastes and management issues.Excellent communication, liaison skills; ability to work in multi cultural environment. CORE COMPETENCIES

Operations Management:

Supervising entire Restaurant Operations; inclusive of formulating & implementing the department’s standard Operating Procedures. Managing all aspects of service management involving ambience.

Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies

Providing high quality services to achieve customer delight by extensive interaction with guest and quick resolution of the problems.

Food and Beverage Operations:

Planning menu for an expensive repertoire of menus along with portion standardization. Orchestrating recipe/menu development based on guest preferences and seasonal considerations.

Handling all aspects of restaurant including monitoring food production and aesthetic presentation of food & beverages.

Managing bar activities, preparing & maintaining the summary reports of the daily sales. Inventory, Inspections & Quality:

Interfacing with various departments for all beverages requisitions, re-stocking & maintaining inventory according to set standards; monitoring daily requisition of items to meet food cost, formulating record of supplies & cooking equipment.

Performing regular / physical check for inventories of food & bar supplies, assessing projected needs and ordering food & bar supplies for daily operations.

Ensuring compliance with pre-set quality, hygiene standards and aesthetic presentation of food and beverages.

Customer Relationship Management:

Anticipating needs of the most discerning international and domestic travelers, both business and leisure and providing customized services.

Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.

Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels. Team Management:

Recruiting, staffing, monitoring and appraising the performance of multi-skilled work force and conceptualizing need-based training programs for their overall career development.

Recognizing the staff by giving incentives; delivering high quality standards through continuous supervision and training.

Conducting practical and theoretical training programs to enhance skills and motivational levels. CAREER SCAN

Since 1st Mar 2004: McDonalds, Kalamboli, as a Crew Member Since 12th Nov 2004 : McDonalds, Kalamboli, as a Crew Trainer Since 19thjune 2006: McDonalds, Kalamboli, as a Floor Manager Since 25thjan 2008: McDonalds, Kalamboli, as a Second Assistant Manager Since 03rd Jan 2011: McDonalds, Vashi, as a First Assistant Manager Since 17th June 2011: McDonalds, Vashi, as a Restaurant Manager Since 24th Sept 2014: Dmart, MumbaiKalamboli as a Store Manager . Since 1st Jun 2015: Burger King, Abu Dhabi, UAE as a Store Manager . Role:

Manage front house/back house restaurant operations for this high volume restaurant.

Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members & 10 delivery riders.

Responsible for admin work including housekeeping, security, uniform, laundry, pest control and maintenance.

Oversee employee relations encompassing staff recruitment, training and performance evaluationPrepare and distribute payroll for up to 50 employees.

Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of product materials.

Effectively lead and motivate employees through training and incentive plans, resulting in increased productivity levels and employee satisfaction.

Prepare and track sales budgets, consistently meeting a monthly sales volume up to 50, 0000 lacs.

Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.

Ensure the integrity of restaurant operations through excellence in customer relations. Attract, retain, and promote new business through proactive community service efforts

Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food and beverages.

6 Months Experience in Kumar Resort lonavala as a Trainee

6 Months Experience in DUKES RetreateLonavala as a Trainee Educational qualification

Pursuing MBA from SYMBOISIS College Pune.

Passed BA from Mumbai University.

1year Diploma in IHM collage.

Passed HSC (Arts) from Mumbai University, Maharashtra board.

Passed SSC from Mumbai University, Maharashtra board. Achievements

Attended Restaurant Leadership Programme (RLP) In BANGKOK.

Launched new kiosk desserts model

Launched first drive thru model in India

Managed a team of 80 personnel

Generated business volume among the Top 3 outlets in Mumbai

Appreciated for the highest outlet sale since opening as Restaurant Manager.

Credited with the BEST CUSTOMER DELIGHT RESTURANT for two outlets.

Conducting interviews in local colleges and having a hiring Plan for the same. Computer Skills

Microsoft Office, Ms-Word, Ms-Excel, Ms-PowerPoint & Internet. Personal information

Date of Birth : 15th March 1984

Marital Status : Married

Nationality : Indian

Religion : Hindu

Address : KL-6, B-3, R-4 Sec-3E, Kalamboli Colony

Navi Mumbai 410218

Declaration

I do hereby confirm that the information furnished above is true to the best of my knowledge and belief

(KAPIL S VERMA)

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