Manager Restaurant
Resume:
CURRICULUM VITAE
DHINESH JOSEPH
Palace Road,Nagercoil-629001,
Kanyakumari District,
Tamilnadu,India
Mobile:+91-733*******
Email:*************@*****.***
.
Behavioral Strengths:
Communication and motivation abilities, Leadership skills, Teamwork, Decision making and Negotiation Skills.
HIGHLIGHTS OF EXPERIENCE:
Senior professional with 20 years’ experience in the Hotel Management Industry.
Involved in startup of well-known restaurant chain Angaar in UAE.
Effectively handled people with various skill sets and disciplines such as supervisors, chefs etc in order to streamline restaurant operations.
Meticulous tracking and monitoring of inventory stocks to ensure that supply chain is well maintained.
Present Status:
Looking for challenging opportunity based on my experience in any Restaurant or any Hotel in Food and Beverage department in India
PREVIOUS EXPERIENCE:
Restaurant Manager
Worked in Dubai as Restaurant Manager in Gako’s Restaurant from May 2016 till April 2018
Operations Manager:
Angaar group of restaurants, SAIF zone, Sharjah UAE December 2011 till 31, Oct 2015
I have successfully established the first restaurant for the Angaar group in Fujairah also played a vital role in opening further branches in dubai, sharjah and Abu Dhabi
Business development and staffing activities to bring up all Angaar restaurants to management expectations.
Introduced promotional sales periodically and keeping an active vigil on market situations and competitions.
Initiated new menus and recipes in accordance with the clientele tastes and outlook.
Restaurant Manager:
Caesar’s group of restaurants, Dubai, UAE March 2005 till April 2011
Job profile includes managing a team of 40 staff.
Supervise the day to day activities of the restaurant.
Daily briefing of all junior staff about the operational requirements.
Maintain excellent relations with all patrons and attend to all guest complaints promptly thereby resulting in a well-established customer base.
Strict adherence to all governmental regulations including staff health needs and requirements.
Calculate food cost control in order to determine the profit and improve on cost.
Inventory control by indenting of perishable raw materials perishable. Control wastage by adopting appropriate measures.
Ensure that all menu items are available at all times.
Early Career highlights:
Caravan Restaurant, Doha, Qatar July 2002 till June 2004 Captain
Attend guest, call take reservations and allocate tables.
Take orders from guests and follow up the orders in order to ensure a smooth operation.
Setting up buffet arrangements and organize in a meticulous and professional manner.
Ensuring that good hygiene practices are followed by all restaurant staff members.
SunIsland,Maldives-RestaurantSteward October1999tillDecember2000
Hotel Shelter, Chennai, India –Captain March1997tillMay1998
HotelResidency, Munnar,India–RestaurantSupervisor, November1995tillFebruary1997
Education & Credentials:
B.H.M (Bachelor of Hotel Management) from I.P.S.M College of Hotel Management, Karnataka, India 1995.
PERSONAL INFORMATION:
Nationality : INDIAN
Sex :Male
Languages :English, Hindi, Arabic
Marital Status : Married
Date of Birth :23.06.1972
DECARATION:
I hereby assure you that all the above Details Furnished are true to my knowledge and will be produce on demand.
DHINESHJOSEPH
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