Restaurant Manager
Resume:
Chandra Babu Naidu
Dubai, UAE
E-mail: ******.******@*******.***
PERSONAL OBJECTIVE:
Dynamic, Professional, self motivated, hands-on experience, energetic, focused, open for challenges, go-getter, decision-maker, passionate, have a yes approach.
STRENGTH:-
1.Strong planning and organizational skills
2.Flexible working
3.Working well under pressure in demanding environments
4.Strong interpersonal skills, proven ability to work well with individuals at all levels
5.Multi-task and demonstrate strong problem-solving abilities
6.Dedicated individual achieving a reputation for consistently going beyond what is required.
ACADEMIC PROFILE:
HOSPITALITY MANAGEMENT ( 2004 – 2007)
INDO – AMERICAN INSTUITE OF HOTEL MANAGEMENT – VIZAG (ANDHRA PRADESH) INDIA
POSTION APPLIED:
RESTAURANT MANAGER
PROFESSIONAL EXPERIENCE:
SFC GROUP - INDIA PALACE RESTAURANT – DUBAI,UNITED ARAB EMIRATES
RESTAURANT MANAGER NOVEMBER - 2015 TO TILL DATE
Job Responsibilities:
Responsible for India palace Restaurant in Jumeria Beach Residences (JBR)
Focusing on achieving the highest level of guest satisfaction and profits optimization.
Maintain high standards of quality control, hygiene, health and safety
Continuously achieving 7 hundred thousand per month in dining & one hundred thousand in delivery
Maintaining 24 % COGS (cost of goods sold) every month below the budget
Maintaining Labor cost 11 % (37 were budgeted & running with 35 staff for 140 covers Restaurant)
Achieved above 98% of DSES in four quarter (Dubai Service Excellence Scheme) for 2014,2015,2016 continuously
Certified with Dubai Municipality PIC 2
Local store marketing & Public Relation are such a strong to achieve 20,000 aed average per month
Preparing Profit & Loss statement, Cost controlling & breakage control
Training staff & Hygiene maintaince as per Dubai municipality rules
ALMANA UNITED – DOHA,QATAR (GCC)
RESTAURANT MANAGER ( PRE – OPENING ) JULY - 2014 TO JULY 2015
Job Responsibilities:
Responsible for day to day operations
Delivering exceptional levels of guest service
Maintain high standards of quality control, hygiene, and health and safety
Check stock levels and order supplies
Prepare cash drawers and provide petty cash as required
Work with F&B Cost Control to ensure inventories are carried out in a timely manner and targets are maintained.
Preparing Profit & Loss statement, Cost controlling
PARK HYATT – (5 Star Luxury Collection ) - HYDERABAD, INDIA
ASSISTANT RESTAURANT MANAGER ( PRE- OPENING )December - 2011 TO January 2014
Job Responsibilities:
Responsible for THE DINING ROOM (Continental & Indian & Asian) Cuisine Restaurant, in Planning, organize, control and direct the work of employees in the outlet while ensuring guest satisfaction.
Ensure that the highest standards of food and beverage quality and service are achieved in the restaurant
Conduct monthly communication meetings with all team members
Ensure all team members have a personal development plan and are encouraged to attend trainings
Worked on MROO (Management Revenue Of Outlet Operations)
NOVOTEL - (ACCOR GROUP) - HYDERABAD, INDIA
FOOD & BEVERAGE SUPERVISOR (PRE – OPENING ) November - 2008 TO November - 2011
Job Responsibilities:
In charge of all day-to-day operations in SQUARE (All Day Dining) & HALDI (Indian ) Restaurants
Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
Check the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
RADISSION WHITE SANDS RESORT – GOA,INDIA
GUEST SERVICE ASSOCIATE – March - 2007 TO October - 2008
Job Responsibilities:
Worked as Team member in Waterfalls café (Continental& Indian) & Sake (Asian cuisine) Restaurant.
Welcome and acknowledge all guests according to company standards anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
THE LEELA - GOA,INDIA
INDUSTRIAL TRAINING October 2006 – February 2007
ADMINISTRATION:
Extensive participation in food and beverage revenue management, since 2011. Eg; Annual Budgeting, Reforecasting.
Knowledge of software’s: – MICROS 9007, I-Scala, ResPak and FCS, Triton, Been a part of the installation team during upgrades or as pre-opening projects.
Recipe Creation – Food and beverage.
CAREER ACHIEVEMENTS:
Leadership Series certificate from PARK HYATT
Service Excellence certificate from PARK HYATT
Nominated as First HYSTAR Award in “People Making Difference” category
Have done training on DIAGEO WORLD CLASS
Nominated best employee of the month in F&B.Service PARK HYATT
Finished FSMS ( Food Safety management System) ; Level -3 training from Diversity ( Sealed Air)
FSMS (FOOD SAFTEY MANAGEMENT SYSTEM) LEVEL-2 CERTIFICATE
Awarded the Employee of the month from Novotel Hyderabad Airport
Awarded BRAVO Certificate from Radisson Goa
Appreciation letter from Ramiah Daniels (E. A.M) of the LEELA GOA in Industrial training.
PERSONAL DETAILS:
Date of Birth: - March 13th 1987
Marital status: - Single
Nationality: - Indian
Passport details: - F4560891
Qualification: - Hotel Management
Languages known: - English, Hindi, Telugu
Skype Id: - chandu.varadi71
References-:
Mr. Vivek Shukla: 056*******
(Territory Manager India Palace – Dubai, UAE)
Date: 18/07/17
Place: Dubai
Contact this candidate