Manager Management

Sajan K. Ibrahim

**** ******** *******, ** ********, facing Hiranandani Hospital, Opp.

I.I.T. Main Gate Powai, Mumbai, India 400 076.

Mobile: +91-986******* Res: (91-22-257*****

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

PROFESSIONAL PROFILE:

General Manager (F&B) with international experience. Over eighteen years of

work experience in the hospitality industry in the areas of manpower,

machinery, marketing and material management; Managed multiple teams at

multiple locations; Developed and implemented policies, procedures and

business strategies; Recruited, trained and supervised high performing

teams

Have provided a leadership focused on organizational coordination,

efficient operations management and encouraged innovative concepts.

Extensive background in P&L with proven ability to control cost and

positively impact the bottom line; have used a combination of good employee

relations, motivation, management development and training programs to

ensure higher than average retention rates in my establishments.

SKILLS:

Leadership, Problem solving, People management, Communications, Profit and

Loss Management, Start-ups, Multi Unit Management, Time management,

Negotiator, Marketing, Budgeting, Performance Management, Food and

Beverage, Training, Operations Management, Menu Development, Food Service,

Team building, Strategic planning.

WORK EXPERIENCE

Currently working as General Manager for Tilt All day, Mumbai from Sept.

2014 onwards.

Key Result Areas:

. Responsible to effectively monitor and manage the daily operations of

the outlet while providing the support, training and guidance to the

employees in order to ensure maximum guest satisfaction.

. Maintaining high visibility during service hours and occupancy in

order to ensure smooth running of operations and to promote good

public relations.

. Achieving restaurant operational objectives by contributing

information and providing recommendations to strategic plans and

reviews.

. Preparing and completing action plans while implementing production,

productivity, quality, and customer-service standards.

. Identifying trends, determining system improvements & implementing

change.

. Conducting interviews, selecting, training, supervising, counseling

and taking disciplinary actions for the efficient operation of the

outlet.

. Organizing and conducting departmental meetings and communicating

pertinent information to the staff as well as conducting monthly

training sessions in order to maximize staff satisfaction,

productivity, guest satisfaction and consequently profitability.

. Controlling the appropriate and safe usage of food and beverage items

and service equipment.

. Forecasting covers and revenues while controlling payroll and other

relevant costs to minimize loss and misuse in order to achieve and

exceed the outlet budgeted profitability.

. Ensuring that the physical facilities and equipment are well kept and

that all health and safety regulations are adhered to.

. Managing and controlling stock ensuring par levels are maintained to

constantly inspect the service areas and supervising the restaurant

order preparation to ensure the food quality and service delivery are

according to standards.

Worked as General Manager Yauatcha Mumbai (Michelin Starred) Hakkasan for

Ka Hospitality Pvt. Ltd. Mumbai, India Sept. 2012 - June 2013

Key Result Areas:

. Responsible for increasing management's effectiveness by recruiting,

selecting, orienting, training, coaching, counseling, and disciplining

managers; communicating values, strategies, and objectives; assigning

accountabilities; planning, monitoring, and appraising job results;

developing incentives; developing a climate for offering information

and opinions; providing educational opportunities.

. Part of the think tank to derive the Organizational goal and align

strategic planning to achieve the Goal by structured planning and also

initiating the KRAs and action plans at the various level of the

Organization.

. Provided leadership and vision to the organization by assisting the

Board and staff with the development of long range and annual plans,

and with the evaluation and reporting of progress on plans.

. Developed strategic plan by studying technological and financial

opportunities; presenting assumptions; recommending objectives.

. Accomplished subsidiary objectives by establishing plans, budgets, and

results measurements; allocating resources; reviewing progress; making

mid-course corrections.

. Coordinated efforts by establishing procurement, production,

marketing, field, and technical services policies and practices;

coordinating actions with corporate staff.

. Ensured building company image by collaborating with customers,

government, community organizations, and employees; enforcing ethical

business practices

. Defined Long and Short term planning for meeting targets of various

aspects like Financial as well satisfaction indexes Maintain High

profitability of the Units by achieving financial targets by

maximizing revenue and monitoring the cost Innovative Processes and

measures to achieve financial targets.

. Focusing on the various channels of the Customer feedback and

analyzing them on regular basis and taking corrective measures to

enhance the Customer satisfaction level.

. Focusing on maximum customer satisfaction by closely interacting with

in-house and potential guests to understand their requirements.

. Oversee content, production and distribution of all marketing and

publicity materials (posters, program, flyers, mail outs, brochures

etc) with VP Operations, CEO, designer and project manager.

. Ensured high quality services to achieve customer delight by extensive

interaction with guest and quick resolution of problems.

. Adherence to the service standards and initiate training, be role

model in terms of efficiency, loyalty, and setting up examples by

leading from front.

. Optimized the communication channels both vertical as well as

horizontal.

. Understanding the intricacies of work patterns in the particular

departments and extending the help hiring, training and supervising

the work.

. Arranged orientation and training programs for the new recruits.

. Managed and monitored the performance of multi skilled work force and

conceptualizing need based training programs for their overall career

development.

. Conducted practical and theoretical training programs, to enhance

skills and motivational levels.

Worked as Restaurant Manager for Marssana International, Balubaid Group,

Jeddah - Saudi Arabia, Aug. 2010 till Aug. 2012

Worked as Group Sommelier and Restaurant Manager for Impressario

Entertainment Hospitality Private Ltd. (IEHPL), Mumbai March 2005 till July

2010

Worked as Restaurant Manager for deGustibus Hotels Pvt. Ltd. Indigo, Mumbai

May 2004 till Feb 2005

Worked as Head Sommelier and Sommelier for Celebrity Cruise Lines, Miami,

USA November 1998 to December 2003

Worked as Food & Beverage Captain for The Leela (5-Star Deluxe Hotel) June

1995 to November 1998

PROFESSIONAL QUALIFICATIONS

. Bachelor in Hotel Management from Saptagiri College of Hotel

Management, Mangalore 1992-1995.

. Sommelier Certificate Course from the United States Sommelier

Association, Inc., The Wine School at Johnson & Wales University,

Florida 2001.

. Craftsmanship course in Food & Beverage Service from Institute of

Hotel Management Catering Technology & applied Nutrition, Pune, 1991.

. Completed Safety Courses in Crowd Management, USA, Survival at Sea and

Elementary First Aid, India.1998/2008.

. Completed six-month course in computers from Aptech Institute, India

in MS office.1995

. Completed Certificate course in Microsoft Project 2010 from New York

Institute of Technology. 2011

. Completed Certificate course in Project Management Fundamentals from

New York Institute of Technology 2011.

OTHER PROFESSIONAL EXPERIENCES

. Worked with multiple restaurant POS systems such as: Posiflex,

Squirrel, Maitre'D, Micros, Aloha and Restaurant Manager.

. Experience in documentations and creating reports and plans.

. First Aid and CPR training, smart serve, WHMIS, safe food handlers,

SMAART training.

. Had short term onsite experience in Italy on vineyard and winery

management.

. Certificate of Attendance from International Wine Academy of Roma,

Italy 2004.

. Written column on wines for a monthly magazine, Savvy Cook Book.

Active contributor to online sites such as indiawines.com,

Sommelierindia.com.

REFERENCE:

Mr. Jeetesh Kaprani (VP- Operations Ka Hospitality Pvt. Ltd.)

Cell: 989-***-****

Work: 26442600 / 26444455

Email: *******.*******@*************.***

Mr. Nitin Motwani (CEO- Ka Hospitality Pvt. Ltd.)

Cell: 983-***-****

Work: 26442600 / 26444455

Email: *****.*******@*************.***

Contact this candidate