Abu Dhabi. United Arab Emirates
Mobile No.: 009**-**-*******
Email Address: email@example.com
Visa Status: Residence Visa
Experienced Hospitality professional, with 25 years in prestigious luxury hotels and premium organizations. Experienced in handling the entire spectrum of facility management, F&B operations of various cuisines. Expert in concept development, business activities, and leading teams by example to achieve and sustain highest F&B standards in multi-cultural environment. Competent in people management & administration, finance, budget & procurement, food hygiene, safety & sanitation. Holder of a degree in Economics with three years of Hotel Management with numerous practical training on-the job
Awarded Certificate of Excellence -Clarks Group of Hotels
Winner of Fact Dining Award 2015 – Team of Redstar Bistro & Teppanyaki Grill - Asian American Bistro Concept ( Casual Dine-in Concept )
Finalist in the Gulf Capital SME Awards 2013, Team of Redstar Bistro.
Winner of the Mohammad Bin Rashid Awards for Chinawall Restaurants in the category of “Best Food & Beverage”
Revenue Generation, cost control, Ensure compliance with operational standards, company policies, local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Create a high level of moral within the teams, provide an environment of openness and ensuring all associate activities are performed in a timely and professional.
Organize and intensify efficiency support services and coordinating communication between businesses and support functions.
Prepare forecasts and reach desired revenues for all responsible outlets. Regularly review customer feedback and identify areas of improvements for a better service delivery.
Perform a meaningful role in long-term planning and establishment initiatives aimed at operational distinction. Supervise overall planning systems, financial management & control.
Organizing the budget of the company in collaboration with the CEO & support team.
Jabryz Hospitality Management Services. LLC Abu Dhabi Abu Dhabi, UAE
A conglomerate of various restaurant concepts - Chinawall Express, Redstar Bistro, Teppanyaki & Grill- Asian American Bistro ( Casual Dine in Concept ), Mozza’s Pizza, and Sajwich.
Business Support Manager 29th September 2010 - present
Operations Manager 12th February 2003 - 10th August 2006
Developed and operated multi-unit concept, executed all pre-opening activities as project & operations head for all concepts. Implemented marketing and branding strategies which includes the conceptualization of the mission statement and creation of the brochures, newsletters and websites. Updated the SOP for the restaurants, monitored and streamlined the systems for process improvements.
Rockman’s Beer Island Gurgaon Haryana, India
A casual dine – in, high volume concept that is spread out across 36,000 sq/ft. area of Ambience Mall, Gurgaon. It has 3 outlets, namely: (1) Bavarian Pub Rock dome – amphitheatre, (2) Keg & Barrels – multi cuisine that serves fresh beer, and (3) Bavaria – a micro pub brewery, serving authentic German cuisine, and a unique concept where guests can learn the process of brewing at the same time enjoy fresh beer while listening to rock and retro music
Food and Beverage Manager 18th September 2009 to 20th of September 2010
Led all aspects of F&B operation of three facilities, managed events, planning, logistics and kitchen operation for Oktoberfest, New Year, Valentine’s Day, conferences, film premieres, and variety of cultural programs. Boosted 16% sales in. Generated the highest sale on New Year of $ 125,000. Minimized utility consumption by 5% through periodic checks. Controlled wastage by 3% and breakage cost by 1.5%
Casa boutique Hotels Goa, India
A converted Portuguese mansion and reinvented to a boutique luxury resort that is smart, stylish, and sophisticated.
Resort Manager ( Group ) 12th September 2006 to 1st September 2009
Set-up SOPs for 4 major departments of the resort. Boosted F&B sales through barbeque pool side dinners for in house guest .Tourist Charter tie ups with various travel agencies – International and Domestic and renting out the resort for film shoots, TV series, and wedding events during lean season. Annual room revenue increase by 12% and F&B revenue by 9%. Overhead reduction by 6% through utility, consumable, and miscellaneous expense control.
Nirula corner House LTD (Quick Service Restaurants) New Delhi, India
A reputed name in the hospitality industry with 25+ locations, is a pioneer in the family style and compact format concept restaurant business in India. Operates restaurants under the Nirula’s brand name, casual dining outlets Potpourri & 2 hotels.
Assistant Manager (F& B) 10th December 1997 to 2nd February 2003
Responsible for the day to day operations of the restaurant – FOH and BOH, which includes employee training and development, ensuring a friendly work environment, and plans for work shifts, duties and responsibilities, system/ process/ procedure implementation, audit of standards across all areas of the restaurant, and continuous improvement of the business and improve profit and loss and overall revenue.
Taj Chandela in Khajurao, Madhya Pradesh, India
An Indian Hotel Company (IHCL) and its subsidiaries are collectively known as Taj Hotels Resorts and Palaces and is recognised as one of Asia’s largest and finest hotel company.
Assistant Restaurant Manager 18th September 1995 to 30th November 1997
Promoted to Asst. Restaurant Manager position of Coffee Shop and Multi cuisine restaurant after being a Management Trainee. Responsible for day to day operation with focus on the maintenance of restaurant, bar lounge, and room area service and sanitation, team demonstration of honesty and integrity and empowerment for excellent customer service in all aspects including service delivery from point of entry to delivery, compliance with state laws on alcohol beverage service and overall F&B policies, standards and procedures, guest visitation and feedback on food and beverage quality, service levels and overall satisfaction. Control and maintains staffing levels that ensure guest service, operational needs, and financial objectives are met. Staff development and hands on food handling
Clarks Amer Hotel, Jaipur Rajasthan, India
A well-established name in the hospitality industry in India that owns and manages 5 Star Hotels & budget hotels under “Clarks”.
Chef De Partie 15th June 1992 to August 1995
Confirmed to the position after being a Trainee Chef. Controlled and maintained cost and wastage by maintaining food stock levels. Proposed and executed menu based on availability of items per season with the help of the Ex Chef. Entrusted with the pool side barbeque and group breakfast.
Hotel Management (1989 – 1992)
Institute of Hotel Management, Catering Technology and Applied Nutrition
Dehradun (Uttarakhand), India
Bachelor of Arts in Economics (1992 – 1995)
HNB University Srinagar (Uttarakhand), India
Taj Palace Inter-Continental Hotel in New Delhi, India
Industrial Training for 12 weeks
Ramada Inn Hotel in Mumbai, India
Industrial Training for 12 weeks
Taj Group of Hotels
Train the Trainer Program Certificate of Completion
Born on the 15th of September 1971, in India. Married, fluent in English, with excellent health, and a UAE LMV Licensed Driver until the 5th of March 2025.