Restaurant Manager
Resume:
RESUME
RUSHIKESH V. SUKHADARE
Date of Birth:- 20TH September 1985.
Marital Status:- Married.
Nationality:- Indian.
Educational Qualification:-
MBA in Hotel Management from Indian School of Business Management. (Distance Learning)
2003-2006
Diploma in Hotel Management & Catering Technology from Kohinoor Institute of Hotel Management & Catering Technology.
2002-2003
H.S.C. from Maharashtra State Board (Science Stream) Second Class
2000-2001
S.S.C. from Maharashtra State Board. First Class.
Computer Literacy:- Basic Knowledge.
Area of Interest:- F & B Service.
Work Experience:-
Omar Al Khayyam Restaurant, Muscat (Restaurant Manager)
(30th May 2016- Till Date)
Leading a Team of 20 members from F & B Service & Kitchen.
Reports to the General Manager.
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
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.
Safeguarding the interest of all the down lines.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Analyzing the feedback shared by the customers and use it as a powerful tool to enhance satisfaction levels.
Maintaining high standards of quality control, hygiene, and health and safety
The Blue Roof Club- Thane (Restaurant General Manager)
(1st December 2014- 20th May 2016)
Leading a Team of 60 members from F & B Service, Kitchen, Stores, Sales & Marketing. Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Omar Al Khayyam Restaurant, Muscat (Restaurant Manager)
(11th September 2013- 20th September 2014)
Leading a Team of 20 members from F & B Service & Kitchen.
Reports to the General Manager.
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
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.
Safeguarding the interest of all the down lines.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Analyzing the feedback shared by the customers and use it as a powerful tool to enhance satisfaction levels.
Maintaining high standards of quality control, hygiene, and health and safety.
The Blue Roof Club- Thane (Restaurant Manager)
(1st January 2011- 30th August 2013)
Leading a Team of 50 members from F & B Service & Kitchen.
Reports to the G.M.
Motivates staff for better performance.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales. Controlling food cost and overheads costs.
Meeting and greeting customers and organizing table reservations.
Handling of guest Complaints.
Dealing with the suppliers for better prizes of material.
Banquets booking.
Advising customers on menu.
Recruiting, training and motivating staff.
Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Roster the employees keeping into consideration.
Primary in Command in operations of the Restaurant.
Responsible for the operations.
Moti Mahal Delux-Vashi (Restaurant Manager)
(1st December 2009-31st December 2011)
Leading a Team of 50 members from F & B Service & Kitchen.
Reports the General Manager.
Motivates staff for better performance.
Controlling food cost and overheads costs.
Handling of guest Complaints.
Dealing with the suppliers for better prizes of material.
Banquets booking.
Prepares monthly reports.
Primary in Command in operations of the Restaurant.
Responsible for the operations.
Maitaining the inventories of Store.
Keeps tab on the restaurant sale(Improvement of the Restaurant sale)
Kasbah the Lounge-Powai (Assistant Restaurant Manager)
( 1st April 2008- 20th November 2009 )
Leading a Team of 25 members from F & B Service & Kitchen.
Motivates staff for better performance.
Controlling food cost and overheads costs.
Handling of guest Complaints.
Dealing with the suppliers for better prizes of material.
Banquets booking.
Prepares monthly reports.
Primary in Command in operations of the Restaurant.
Cafe Mocha- Powai (Restaurant Supervisor Cum Cashier)
(14th Aug 06-25th March 08)
Leading a team of 20 members from F & B Service & Production.
Motivates staff for better performance.
Reports & Assist to Restaurant Manager.
Prepares Duty Roasters & Duty Allocations for Service Staff.
Secondary in Command in operations of the Restaurant.
Responsible for the operations.
Handles the guest complaints.
Handles Bar, Coffees. Prepares monthly reports on Bar.
Responsible for F.L.R. (Provided by State Excise Dept.)
Prepares Breakage reports.
Also worked as Cashier.
Trainings :- Sky Gourmet (Flight Kitchen)
(15th May-05 –15th June-05)
Worked as a Industrial Trainee in Production (Hot kitchen, Cold Kitchen & Packaging) for 1 Month.
Host Inn International (3 Star)
(1st Dec 04 – 5th Jan-05)
Worked as a Industrial Trainee in Room Service &
Housekeeping for 1 Month.
Tulip Star (5 Star)
(4th June- 04 – 5th July-04)
Worked as an Industrial Trainee in Banquets as Waiter.
Certificates Acquired:- Employee of The Month Award in Cafe Mocha
For the month of September2006.
The Creative Sweet & Mithai Contest
2005, held on 6th September 2005
at The Club, Mumbai.
Hobbies :- Swimming, Listening Music, Reading.
Languages Known :- English, Hindi, & Marathi.
Contact No.:- Mob.:- 918*********(India) / 968******** (Muscat)
Email ID :- *****.**@*****.***
Refernce :- Available on request.
Contact this candidate