Manager Management
Resume:
SOMESH SANNECY
******.*****@*****.***
Career Objective: A dynamic and motivated individual with significant experience within the
food service industry, looking for a challenging role that will allow me to utilize fully the
experience I have gained within my career.
Key Skills/ Attributes:
• Significant experience in restaurant management.
• Customer oriented with a desire to produce excellence in service.
• Strong leadership qualities, with the ability to engender loyalty and harmonize team
goals through effective training, mentoring and performance reviews.
• Excellent communication and interpersonal skills, able to interface seamlessly at all
levels and across diverse nationalities and cultures.
Education & Qualifications:
2010 Bachelor of Science in Computer
University of Norway Science
Achievements:
Winning School & Competitions in Sports (Karate, Volleyball )
Professional Experience / Career Profile:
Feb 2013 – Present Assistant General Manager
California Pizza Kitchen
Develop a culture of actively seeking feedback from customers on a regular
basis, get to know the regular guests and acknowledge repeat custom .
Agree and implement actions to continuously improve the guest experience
Ensure customer requests and feedback, both verbal and written are responded
to promptly and efficiently.
Maintain and further enhance relationships within the immediate locality,
namely residents
Demonstrate a high standard of restaurant and personal presentation, ensuring
good personal hygiene of self and team
Ensure that common objectives are executed seamlessly and professionally
Managing Sales and Conversion
Support the implementation of revenue generation initiatives
Support the delivery and measurement of promotional activities, including staff
incentives
Maximise incremental sales opportunities by adding customer value at every
opportunity
To provide a clear handover during shift changes and ensure each shift is
reviewed and handovers/briefings are carried out
Assisting in management/running of staff meetings, ensuring the team are fully
briefed and action points are recorded and achieved
To make yourself aware and notify your team of any menu changes, special
requirements (including menu items and dishes), and outstanding orders or work
tasks required prior to the commencement of service
To ensure all staff are well briefed on their responsibilities and are given
constant supervision and motivation on all aspects of their work
Review and communicate financial information to assist in proactive and
timely decision making
Manage monthly stock-takes and review results and variances with relevant
departments
Ensure that in house control systems/audit requirements are adhered to
Maintain/develop specific departmental control systems in order to meet or
exceed food and beverage margins
Control costs without compromising standards and customer experience
Strict control of stock through the management of wastages, correct practice
and procedures behind the bar and on the floor
Forecast potential revenues and costs for revenue/cost centers, with particular
reference to labour forecasting
To build and maintain an efficient team of employees, driving the team towards
the objectives of the business
To support the recruitment and selection employees to the agreed staffing
levels using cost effective recruitment methods
Ensure professional departmental induction is completed consistently and its
effectiveness reviewed with GM
Support the delivery of all key training with the GM, identifying training needs
and capability gaps within the team
Support the management of all employees’ performance in line with job
descriptions, giving regular feedback and appraisals
To assist in the management of disciplinary and grievance issues within the
department in consultation with the General and Operations Managers, giving
particular focus to the kitchen / restaurant relationship
Audit holiday and sickness administration to ensure consistency and accuracy
Understand the use of Risk Assessments and their importance to the business
Understand relevant H&S legislation and the implications on the business,
taking action as required
To ensure all departmental staff work hygienically and productively
Ensure a safe workplace by identifying and reporting hazards and taking
corrective action
Review and communicate health and safety audit reports and initiate required
action with relevant departments
Identify maintenance activity required in order to uphold the required standard
and forward these to the General Manager
Action and respond to alleged food hygiene issues, deploying all necessary
resources to protect reputation and brand integrity.
Jan 2012 Feb 2013 Area Manager
Cafe’ Coffee Day, India
• Supervises the daily operations of 10 stores and adheres to SOPs.
• Approves the indent order placed by the cafe’ for all menu products before sending.
• Approves weekly petty cash vouchers for particular cafes.
• Performs stock audits and operation excellence checklist on cafe’ visits and conducts
monthly training for each cafe’ on SOPs after audits and observations.
• Ensures resolution of R&M related cafe’ issues by the end of the business.
• Evaluates team member on brand and menu knowledge once a month for each cafe’.
• Prepares collective P&L for all the cafe’s and presents them in monthly meetings;
preparation and delivery of individual cafe’ sales targets.
• Prepares monthly sale forecast for all cafe and mails them to all stores.
2010 2012 Restaurant Manager
Nando’s, India
• Recruit, train and mentor staff, monitoring of staff performance and providing feedback
to ensure excellence in service standards.
• Ensure staff are correctly oriented and updated with product knowledge.
• Train staff according to company standards in all aspects such as grilling, customer
service, host, health and safety, food and hygiene by making a training matrix.
• Sourced out and liaised with supplies to ensure correct products and continuity of
supply.
• Set up agreements to ensure appropriate credit term and payment methods.
• Establish a set of processes for restaurant’s opening and closing checklists, manager
checklist, safe handover book, pre trade checklist, cleaning checklist daily and weekly.
• Ordered and made stock projection especially for chicken products on a monthly basis.
• Established HOME DELIVERY with the support of senior management.
Supervisor
2006 2010
Nando’s, United Kingdom
Newcastle Upon Tyne
• Ensured that the restaurant operated in line with the appropriate Health and Safety
Standards.
• Preparation of staffing schedule to ensure appropriate coverage.
• Provided continuous staff training and performed reviews and implemented staff
motivation to ensure good working relations and environment.
• Liaison with management to address and resolve any staffing issues.
• Implementation of effective stock inventory system and preparation of purchase orders
as required.
• Preparation of weekly management reports to provide turnover and net profit margins.
Additional Skills
• Leadership Qualities.
• Maximizing Staff Performance through motivation.
• Ability to carry out company’s procedures to the highest standards.
Personal Details
Nationality: Indian
Date of Birth: May 22, 1987
Sex: Male
Currently residing in: Bangalore,India
References
Available upon request.
Contact this candidate