Manager Management

SAURABH MANGAL

Email: ********@*****.***; Mobile: 919*********

SNAPSHOT

1Completed Advanced Diploma in Business Administration from London Research Academy (United Kingdom) and 3 years Diploma in Hotel Management with almost 11.5 years experience in areas of Hospitality, Customer Services and Satisfaction, Team Management, Time Store Management and Sales.

2To work in a highly motivating and challenging environment where there are ample opportunities to learn, grow, interact with people and where I can use my skills and knowledge for the betterment of Organization and Society.

PROFICIENCY FORTE

Hospitality

Directing and scheduling activities of restaurant/outlet/ store. Organizing stock, ordering supplies and equipment, inspection of health and safety precautions and solving employee or customer problems.

`

Customer Services & Satisfaction

Entertaining customers by providing them full help and support required including solving their queries or problems. Demonstrating exceptional communication and customer relations with patience and diplomacy. Developing strong relationships with customers, this, in turn, contributes towards overall business.

Time Store Management

Recording & compiling attendance on Daily / monthly basis. Tracking cases of leaves, absenteeism, and non-reporting to work. & OT’s.Preparation of Salary advice of every month, which includes details of New Joinees, Left employees, and Deputation & Salary holded cases. Maintaining Leave records. Also was responsible for inventory record.

Team Management

Arranging staff when required at all levels. Assessment of Manpower at different level of store. Interviewing, hiring and supervising the training of new staff members, organizing shifts, promoting good teamwork and to pay staff and divide the tips. Ensuring that the company’s rules and policies are followed with the help and coordination of all staff members.

MIS

Preparing Man Power Status on daily basis. Keeping a track on absenteeism, leaves without approval, non-reporting to work on time. Updating personnel records of workmen / employees.

CAREER HIGHLIGHTS

From July 15 to till date working with The Village Deck as a Manager.

Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

From April 2013 to June 2015 worked with Rumbar as a,Manager.

Tasks and Duties:

Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.

Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.

Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

Direct hiring, training, and scheduling of food service personnel.

Investigate and resolve complaints concerning food quality and service.

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Comply with all health and safety regulations.

Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.

Perform other duties as assigned by management

From Dec 2010 to March 2013 worked with Master Chef Sanjeev Kapoor (The Yellow Chilli) as a Restaurant Manager.

Job Summary:

Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Taking responsibility for the business performance of the restaurant. Preparing reports at the end of the shift/week, including staff control, food control and sales. Setting budgets and/or agreeing them with senior management. Planning and coordinating menus.

Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the company's uniform standards. Meeting and greeting customers and organising table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Maintaining high standards of quality control, hygiene, and health and safety. Checking stock levels and ordering supplies. Preparing cash drawers and providing petty cash as required. Helping in any area of the restaurant when circumstances dictate.

.

From Nov 2009 to Oct 2010 worked with India Red. (Nuneaton,UK) as Restaurant Manager.

Duties include general restaurant tasks including dealing with customers directly or over the phone, arranging bookings, organizing parties, dealing regularly with the staff, arranging holidays, arranging shifts for staff and informing them through text, dealing with any staff issues and arranging new employees. Organizing stock, ordering supplies and equipment required, inspection of health and safety precautions and solving employee or customer problems.

From May 07 to Oct 09 worked part time in Subway (United Kingdom) as Assistant Manager

I was working here on part time basis with average of 30hrs/week as I was studying business management side by side. I started this job as team leader where my duties were to train sandwich artists, operating till and providing customer services. Within 9 months I was promoted and was given the position of Assistant Store Manager.

Duties involved working alongside the Store Manager to assist in: maintaining a high quality of store operation; analysing financial performance (Managing Cash & Till Operations), ensuring customer satisfaction; in implementation of company policies and procedures and maintaining sandwich quality. Also assisting manager in recruitment and selection of team and arranging shifts for staff.

From Mar 05 to Dec 06 worked with Chutneez as a Captain.

QUALIFICATION

1Advanced Diploma in Business Administration from London Research Academy (United Kingdom) in 2009

2Three years Diploma in Hotel Management from Subhas Bose Institute of Hotel Management (KolKata) in 2005

312th from C.B.S.E. Board with Arts in 2001.

410th from C.B.S.E. Board 1999.

PERSONAL VITAE

Date of Birth : 15th February 1983

Current Address : H-100, Lajpat Nagar – I, New Delhi 110024

Marital status : Married

Father’s Name : Ravi Mangal

Languages Known : Hindi, English, Punjabi

Nationality : Indian

Sex : Male

(SAURABH MANGAL)

Contact this candidate