Restaurant Manager

RESUME

NARENDER SINGH

EMAIL ID: - ****************@*****.***

*****************@**********.***

LinkedIn: - ****************@*****.***

Phone No: - +971*********

OBJECTIVE: - Looking for a new and challenging managerial position, one which will make best use of my existing skills and experience. PROFILE: - A dynamic result oriented Manager offering focused leadership to drive sale & profitability in highly competitive market. Highly disciplined hospitality Manager with more than 10 yrs. Experience Of operations expertise and big picture view of casual dining & fast food restaurants industry, seeks senior operation role. Outstanding customer service and solid understanding of competitor’s shortfall.

PROFESSIONAL EXPERIENCE

Worked with PURANMAL GROUP as BRANCH MANAGER AN ISO 22000:2005

& HACCP CERTIFIED COMPANY DUBAI (U.A.E.) as an AREA MANAGER from 18th June ’15 TO 1 July 2017.

ROLE: -

• To achieve all standards in product, service, operating systems, training and legal requirements within the restaurants.

• To ensure effective communications from a senior manager or head in a timely manner.

• To effectively and positively transmit communication from a senior manager of any procedure, operationally changes to all managers and employees as appropriate.

• To take ownership for all tasks, duties, and responsibility assigned to me, ensuring employees are completing on time.

• To lead by example by demonstrating the correct standards when working hands on.

• To be proactive in problem solving to generate solution for problems.

• To communicate with managers the team and individuals in a friendly, courteous, positive and professional manner.

• To actively motivate the team and individuals in the team by creating a stimulating, positive and energetic working atmosphere.

• To actively encourage teamwork and team spirit by offering excellent team supports.

• To be proactive in soliciting feedback from customers and to professional and competently deal with suggestions, compliments and complaints. Last not the least, to ensure the unit runs smoothing by following the correct systems and procedures.

PERSONAL TRAINING

• To follow up all training to ensure that the correct procedures and standards are being adhere to.

• To counsel and discipline employees as required following food marks and legal guidelines in timely.

• To instruct, train, coach and develop the team so they are competent in all areas of the business relevant to their job role.

• To take ownership all managers in training to assist in their development with being asked and to ensure they receive the highest quality of training at all time.

FINANCIAL & ADMINISTRATION

• To optimize profit through sales initiatives, effective cost controls and proactive planning on a day by day,week by week, period by period basis .

• To effectively, regularly communicate sales targets to managers and employees.

• To monitor and report operating results as required.

• To ensure accurate weekly stock counts.

• To be responsible for control and security of all food mark’s properly, including cash, products, uniforms, disposables, fixture and fittings. EXPERIENCE

• High volume operations.

• Ensuring restaurants are operated with in standard brand guidelines.

• Driving top live revenue to achieve sales budgets and targets. Managing costs to ensure successful P&L performance.

• Working with facilities team to ensure maintenance and operations are fully functional.

• Implementing promotional marketing initiatives to drive top level.

• Ensuring the highest possible standards in food safety, health and hygiene in accordance with company and legal requirements.

• Ensures exceptional level of customer’s service.

• Implementing training programmed for staff of all levels and competences.

• Ensuring adequate succession planning through the business. SKILLS

• Good communication and interpersonal skills.

• Excellent customer service skills.

• Team leading skills.

• Ability to work independently.

• Ability to use own initiatives.

• Good business skills and knowledge of customers’ trends and patterns.

• Good problem skills.

• Good organizational skills.

Worked with Moods hospitality pvt.ltd. Dimsum Bros Chinese Restaurant & `Bar fine Dining Restaurant as a Restaurant Manager from 15th November 12 to 27th may’’15. (AMBIENCE MALL, DELHI - 2.6 YRS).

Worked with Nirula’s RESTAURANT under (SOUTH ASIAN HOSPITALITY) As a Restaurant Manager from 2nd October ’08 to 8th November 12 (NEEMRANA, RAJASTHAN - 4.1 YRS).

Worked with CAFÉ COFFEE DAY AMALGMATED COFFEE BEANS

.PVT.LTD.COMPANY as a CAFÉ MANAGER from 8th August ’06 to 22nd September’08 (KHAN MARKET, NEW DELHI 2.7 YRS.)

Joined as an OPERATION TRAINEE (12 MONTHS) Become ASSISTANT RESTAURANT MANAGER (8TH AUGUST 07 TO 15TH FEBRUARY ’08) Permitted as a Café Manager (15th FEBRUARY ’08 TO 22ND SEPTEMBER ’08) AREA OF EXPERTISE

Pic level – 3 Haccp Handling operations under the guidelines of company Quality Control Strategic planning Health & Safety Cost Control Customer Focused Marketing Activities, Customer Care.

ACADEMIC QUALIFICATIONS

• PIC – LEVEL 3 CERTIFICATE U.A.E.

• Completed degree in Bachelor of Hotel Management & Catering Technology from G.G.S.INDRAPRASTHA UNIVERSITY.

• Did INTERMEDIATE SCHOOL from C.B.S.E (2002).

• Did MATRIC SCHOOL from C.B.S.E (2000).

• BASIC COMPUTER TRAINING PROGRAMME FROM - NIIT DELHI. AREA OF INTEREST (HOBBIES)

• Surfing internet.

• Watching TV

• Listening music in leisure

• Driving car

PERSONAL DETAILS

• PASSPORT NO :- Z2950117

• EXPIRE DATE OF PASSPORT: - 02/09/2024

• DATE OF BIRTH :- 13/05/1984

• MARITAL STATUS :- SINGLE

• CURRENT WORK STATUS: - VISIT VISA (U.A.E.)

• JOINING :- IMMEDIATE

PLACE: - U.A.E.

DATE: - (NARENDER SINGH)

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