Operation Manager Senior

ROHIT SANTOSH JADHAV

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

Mobile # +91-970*******

CAREER OBJECTIVE

To be professionally associated with an esteemed organization with an objective to utilize my education and experience more meaningfully and work towards achieving the goals of the organization.

SKILLS

Food and Beverage, Restaurant and Bar Management, Operation Management, Banquets, MIS, Profit and Loss, Strategic planning, Accounting, Budgeting, Sales analysis, vendor management.

WORK EXPERIENCE

Working with Eva Hospitality (Sasarwadi) June 2022- Present

Position – Restaurant Operation Manager

Managing and organizing daily operation needs with goal of cost controlling, budget and proving high quality experience to customer

Preparing PnL, Vendor payment and accounting for restaurant

Hiring, Training and Supervising employees and making sure employees are happy

Creating staff schedule for appropriate staffing

Taking inventory and ordering supplies as per need

Negotiation with vendor

Addressing customer need, comments and complaint resolving

Process payroll and maintaining all financial and restaurant records

Worked with KSA Albaik International July 2021 -May 2022

Position-: Senior Manager Operations

Supervise to all restaurant activities and ensure compliance to all company standard

Prepare various reports accurately and with time frame

Maintain Optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area

Making Budget and allocating it to counter staff for daily and weekly targt

Administer performance of all service staff and schedule and evaluate all restaurant operation and provide training to all employees

Prepare estimates of all F and B costs and coordinate with staff and assist to purchase all required supplies and place orders

Manage all shifts for restaurant operation

Perform orientation and provide training to all new employees on restaurant processes

Arrange meeting with corporate to discuss on deal to offer and tie up

Making new menu and making costing and finalizing cost price and selling price

Worked with Ani Technology Pvt. Ltd. (OLA Food) Sept’ 2019 – April 2021

Position: Delivery Kitchen Operation Manager

Handling all day-to-day activities of operations, maintenance and ensuring no food wastage.

Making sure food is prepared with hygiene and standard of company as only takeaway food was prepared.

Handling delivery person,online matrix, food handling and audits.

Ensuring ratings on online platforms are maintained properly.

All standards are maintained 100% as per company norms.

Handling inventory,ordering foods, Audits

Handling Kitchen staff for their work time, hygiene, food prep

Theobroma Foods Pvt Ltd Dec’ 2018 – Sept’ 2019

Position: Central Kitchen Manager Operations

Handling factory operations for leading patisserie, confectionery company with department of Dispatch and Packing, Logistics, Maintenance, KST, Receiving, Stores.

Maintain process and make new process where needed with first point of contact to outlets and Area Manager.

Procurement with Vendor.

Maintain hygiene and Training the staff, Leading meetings daily with HOD and weekly with Management. Maintaining standard as per Health and labor law and FSSAI.

BOMBAY GYMKHANA FORT Nov’ 2016-Nov’ 2018

Position: Operation Manager – Bar

Handling operation for Gym’s Inn bar and Liquor shop.

Inventory of both outlets on a daily basis and strategic planning for achieving the goal for the bar.

Promotion and tie up with vendors, sales, MIS, Menu planning, Maintenance, SOP, Training, Excise book and FLR.

THE BEER CAFE Mumbai Mar’ 2014 – Oct’ 2016

Position: Unit Operation Manager

Handling keys accounts for outlet, Sale target and strategic planning, Vendor management and stock management.

MIS report analysis, Ensuring Stock controls and Audits Staff training, hiring & appraisals.

Hygiene maintenance & Stock maintenance

Follow up to maintain SOP in areas of operation and kitchen.

Licensing for outlets (FLR, Shop Act, BMC licenses- grade 1, permit room, Eating house, Signage, Health licenses, PPL, PPEL).Key to check with all excise books duly filled.

Hotel Fern Residency, Chembur (Mumbai) Oct’ 2012 –Feb’ 2014

Position: As HOD in FOOD AND BEVERAGE

Hotel under management of Concept hospitality.

Handling daily operations for F&B and monitoring sales and staffing is proper.

Arranging meeting with manager and staff for forecast of target and its bifurcation to each unit in dept.

Handling sales from 4 different restaurant outlet *(The Pub, Pool side café, Upper-deck and The Arthouse) along with 8 Banquets halls.

Making MIS reports and making profitability to the company.

Handling issues and sorting them on a time-to-time basis for smooth operation.

Monitoring guest reviews on food and beverage and implementing it to keep up the standard

Forecasting Budget for year.

Hotel The UniContinental, Khar Mar’ 2011- Oct’ 2012

Position: Assistant Manager – FOOD AND BEVERAGES

Handling department of F&B which includes PAGE3 FINE DINING, LOLLYPOP DELI AND TWISTER PUB AND LOUNGE with regards to the sales costing, staffing.

Inventory, delivering profit from the outlets to the company and looking for better business from local, corporate and in house guest.

Ensure that the food is fresh and handled according to sanitation guidelines, supervise employees, maintain financial records, and develop new ways

Maintaining SOP’s for the department through which a standard procedure for F&B can be followed for controls, helping in costing and profit making.

Making sure that the inventory and costing need to be minimum or to the point to required product in store to minimize costing for the department

Maintenance of Food & Beverage Service and handling entire department.

Café Coffee Day, Mumbai Oct’ 2009 – Feb’ 2011

Position: Assistant Manager Café (Level 1 – Excellent)

Duties include with daily operation handling, staffing, daily inventory, making monthly targets and ways to achieve it, making daily targets, stock inventory.

Making Profit and Lost, managing meeting for staff, resolving staff problems, making staff promotion.

Maintaining the standard and making sure that the staff follow the standard set for the business.

COPTHORNE HOTEL, Slough-Windsor, London Feb’ 2008-Feb’ 2009

Position: Restaurant Supervisor

Company Profile

A 4-star deluxe hotel of Millennium and Copthorne group of hotels situated at a place where business to hotel is either from the clients of company, by banqueting or from the 8 months running of theme park and queen’s palace nearby.

worked in coffee shop named RETROUVE.

Supervising the entire staff of and equally give supportive hand in different section of F&B.

Maintain a smooth flow of work and with support of team members completing the task.

Also, job use to involve briefing to staff, checking for hygiene, discussing plan of work with manager at times making Rota for week.

At times use to be official bouncer appointed by hotel for DJ party held at hotel.

CAFÉ ROUGE, London Heathrow terminal 1 Jan’ 2008-Aug’ 2008

Position: SECTION HOLDER

Handling section of work and making sure that the food coming from kitchen is proper and served according to standard to which it should be.

To ensure that the guest enjoy the price they are paying for food and making them feel hospitable.

BEST WESTERN MASTER ROBERT HOTEL – LONDON Sep’ 2006-Dec’ 2007

Position: RESTAURANT ASSISTANT.

Worked as a steward in AINTREE RESTAUANT, in hotel’s pub named ROBERT INN, in Bar & Banquets and as Room Service assistant.

INDUSTRIAL TRAINING

NAME OF HOTEL—HYATT REGENCY MUMBAI, MUMBAI, INDIA

PERIOD OF TRAINING—6 MONTHS (OCT 04-MAR 05)

As a part of institute curriculum, I was enrolled for the industrial training for six months

I have done my I.T. from a hotel located in heart of Mumbai, a business hotel where I got exposure in all major four department of hotel which helped me in my studies.

QUALIFICATION

Pursued MBA from London (sept.2006-dec2007) – Worchest

Bachelor’s degree in Hotel and Hospitality Management from INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY(I.H.M.), AHMEDABAD in year 2006.

H.S.C. from MUMBAI UNIVERSITY from NATIONAL SARVODAYA COLLEGE with 61.17%

S.S.C. from MUMBAI UNIVERSITY from SWAMI VIVEKANAND HIGH SCHOOL with 63.33%

ACHIVEMENTS

Undergone training for fire and safety from MORGAN FIRE PROTECTION in London.

Completed project on “SULA WINES AND VINEYARD” during graduation as a part of studies.

Honoured with “EMPLOYEE OF THE MONTH” working with CAFÉ ROUGE and COPTHORNE HOTEL in the year 2008.

PERSONAL DETAILS

Date of Birth : 24th September 1985

Marital Status : Married

Address : Sinhagad CHS, Plot no.25, Flat no-202, C – Wing, Sector – 42A, Seawoods, Navi Mumbai

Language : Fluent in speaking and writing English, Hindi, Marathi with basic of French

Hobbies : Playing cricket, riding bikes, football, volleyball, badminton, tennis, chess.

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