Restaurant manager

Sanjay Sahay

**-*, *******- *, **** – **, noida

Phone- 91-012*-******

Mob - 991******* / 767-***-****

Email- ac9rz8@r.postjobfree.com

Seeking senior level assignment in Operations Management / Food and Beverage Management

PROFESSIONAL PROFILE

● Over 26 Years of experience in Operations management, Food and Beverage Management and

Client servicing, trainings in the hospitality industry.

● Currently associated with WALK IN THE WOODS as UNIT HEAD, SEC-18 NOIDA

● Skilled in developing procedures, service standards and operational policies, planning &

implementing effective control measures to reduce running costs.

● Adept at building customer loyalty by rendering prompt & efficient service.

● Proven track record of developing procedures, service standards and operational policies, planning and implementing effective control measures to reduce running costs of the unit.

● Possess expertise in tapping prospects, analyzing their requirements.

● Expertise in designing & implementing training programs for bringing keen customer focus, high

energy level and team spirit in the employees.

● Excellent written, communication, inter personal relationship liaison and problem solving skills with

ability to work in multi cultural environment.

Competencies Overview

Strategy Planning

● Planning and implementation of strategies related to revenue growth/ infrastructure/ facilities,

development or expansion plans.

● Business strategy planning & analysis for assessment of revenue potential & opportunities.

● Sustaining profitable operations through focus on budgeting, cost analysis & cost optimization.

● Generating MIS/ reports, facilitate future decision making by the management.

● Instituting inventory and Cost Control, implementing quality & standards, operating systems and

supervising, cashiering and micros operation.

Operations Management

● Developing & implementing procedures, control systems for maintaining hygiene & and quality

standards as well as Standard Operating Procedures.

● Leading efforts for streamlining processes and generating cost saving in operations.

● Managing outdoor catering schedules with constant tie-ups with major corporate and implementing

sales promotional strategies to increase sales volume & achieving maximum customer satisfaction.

● Overseeing Events & Conference Management as well as Bars and Beverage Management.

Food and Beverage Management

● Ensuring profitability of operations and supervise all aspects of Kitchen management including

menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

● Developing Beverage and Wine Menu, Standard recipes of Cocktails and Flair Bartending.

● Preparation & monitoring of Food & Beverage budgets and responsible for sales, costs and inventory

control as well as marketing and PR plans in coordination with Sales team.

● Handling Pre- Opening as well as preparing accurate and comprehensive banquet event orders and

resumes in a timely manner and distribute to all involved departments.

Client Relationship Management

● Ensuring maximum customers satisfaction by closely interacting with potential clients & understand

their requirements and customizing the product and services accordingly based on market scenario.

● Reviewing billing with clients to resolve billing concerns or errors as quickly as possible and

ensuring that final billing is accurate and reviewed in a timely fashion.

Man management/ Training

● Imparting training on issues pertaining to food & beverage service, standard operating procedures,

Service

● Excellence and Teamwork to all mid level managers and nominated staffs.

● Conducting on the job training to achieve optimum Guest satisfaction & employee productivity and

to Increased Food & Beverage sales.

CARRIER GRAPH

Sept 15 till date working with WALK IN THE WOODS, as unit head looking over day to day

Restaurant, Bar, Kitchen and Back area

Noteworthy Credits

Actively involved with the following activities

• recruiting, training and supervising staff

• planning menu and managing budgets

• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

• promoting and marketing the business

• overseeing stock levels

• ordering supplies

• handling customer enquiries and complaints

• taking reservations

• greeting and advising customers

• keeping statistical and financial records

• assessing and improving profitability

• setting targets

• handling administration and paperwork

Aug 10 till Aug15 working with LEMON TWIST NOIDA, as operation manager looking over day to day

Restaurant, Bar, Kitchen and Back area

Noteworthy Credits

Actively involved with the following activities

Planning and implementation of strategies related to revenue growth/ infrastructure/ facilities,

development plans.

Overseeing Events & Conference Management as well as Bars and Beverage Management.

Ensuring maximum customers satisfaction by closely interacting with potential clients

Managing outdoor catering schedules with constant tie-ups with major corporate and implementing

sales promotional strategies

Oct 09 till Jul 10 with NOTHING AUTHENTIC, as manager looking over day to day

Restaurant bar and party lounge

Noteworthy Credits

Involvement in the following activities

Sustaining profitable operations through focus on budgeting, cost analysis & cost optimization

Instituting inventory and Cost Control, implementing quality & standards, operating systems and

supervising operation.

Sep 01 to till June 09 with Royal Caribbean International Cruise Limited as Assistant Manager,

Miami, USA.

Noteworthy Credits

Distinction of working in various outlets on board, one of the largest cruise ship in the world with the

capacity of 3800 guest and 1200 crew on board.

Successfully worked in following outlets of board

Dining Room, biggest dining room over built on cruise line with the capacity of 1900 guests

dinning at once time. Menu includes multicuisine from all around the globe.

Windjamer Café a coffee shop restaurant which is more like a buffet service .

Portofino: Fine dining Italian Restaurant on board with the capacity of 150 guests at a time.

Room Service, on the biggest and busiest outlets on board which delivers excellent service.

Trainings: Imparting training on Crowd Management, Customer Care, Human Relationship,

Basic First Aid, Survival Craft Basics and Basic Fire Fighting.

Oct 92 to Sep2001 with LE Meridien as a Captain, New Delhi,

A Five Star Super Deluxe Hotel

Noteworthy Credits

Actively involved with the following Restaurants and Coffee shops

La Brasserie the coffee shop which promotes the guests of various business groups

and tourists

‘Pierre the French restaurant, learnt the art of French and International Cuisine serving.

‘Pakwan’ the Indian Restaurant which entails the knowledge of great Indian food from

all parts of the country & serving them.

‘Banquet’ ceremonies & food festivals to promote the hotel & the market services

through better services & retention of clients through the behavioral and skills.

Golden Phoenix the chines restaurant

PROFESSIONAL CREDENTIALS

Diploma in Hotel Management From IIBM, PATNA in 1992

COMPUTER PROFICIENCY

MS Office, Internet & E- Mail

DATE OF BIRTH: 24th April 1972

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