Manager Industrial Training
Resume:
Sukesh Hegde
Bermuda View Tower,
Dubai Sports City, Dubai.
Mobile 00971-0588800416
E-mail:-adga5o@r.postjobfree.com
PERSONAL PROFILE:
Customer-centric, performance-driven with more than fifteen years of experience specializing in hospitality operations. Utilize extensive background in providing hands-on leadership to achieve solid business results. Address guest’s needs and concerns to continuously improve service standards, quality and profitability. Proven effectiveness to multi-task in a competitive, challenging and fast-paced environment.
Date of Birth : 01st November 1984
Nationality : Indian.
Language : English, Hindi
Passport no : N0412744
UAE Driving License : 2126360
EDUCATION BACKGROUND:
2002-2005 : 3 years Diploma in American Hotel & Lodging Association from Metropolitan Institute of Hotel Management & Catering technology.
2000-2002 : H.S.C (Science) from Somaiya College, Mumbai.
1999-2000 : S.S.C from General Education Academy High School. INDUSTRIAL TRAINING EXPOSURE:
Undergone 6 months of industrial training from The Oberoi Hotel, Bangalore in all major Operational departments
Successfully completed outdoor catering in: Le Meridien Hotel, Taj Blue Diamond Hotel, Sun-n-Sand Hotel. (Pune)
WORKING EXPERIENCE:
1) Currently working in Five Palm Jumeirah Hotel, Dubai from July’ 17 – till date as Assistant Director of Food and Beverage.
Managing a team of over 250 colleagues, eight venues including two specialty outlet, an all-day dining restaurant, rooftop lounge bar, Whisky bar, Cigar Bar, pool and beach operations. Additionally banqueting & room service operation. Promoted twice in the span of 3 years from Assistant Food and Beverage Manger to current position. DUTIES & RESPONSIBILITIES:
Hospitality & Culinary Management
Front & Back of House Operations
Budgeting & Cost Controls
Menu Development
Teambuilding/Training/Supervision
Safety/Sanitation/Quality Controls
Vendor/Inventory Management
Guest Service Excellence
Multi outlet Operations
Turnaround Management
Strategic Marketing & Sales
Payroll/P&L Management
Profit & Growth Strategies
Restaurant Design and layout
2) Worked with Sofitel The Palm Resort & Spa, Dubai from November’ 15 – till July’ 17 as Operation’s Manager managing a team of 95 colleagues in Manava All Day Dining Restaurant and Maui Pool and Beach Restaurant.
Outlet’s Exposure
Outlet’s Name: Manava All Day Dining & Maui Pool and Beach
No of Covers: 450 & 200 covers respectively
Achievements:
Successfully developed the profitability by initiating promotional concepts.
High ambassador satisfaction score for the outlets, low ambassador turnover.
Effectively organized large scale events ensuring smooth operation.
Managed the banquet operation in the absence of Banquet manager. 3) Worked with Sofitel Downtown Dubai from December’ 13 – till October’ 15 as Outlet Manager managing Above Rooftop Lounge and Mosaic. Outlet’s Exposure
Outlet’s Name: Above rooftop lounge & Mosaic Pool Bar No of Covers: 300 covers
Achievements:
Successfully Pre-Opened Above rooftop lounge and Mosaic Pool Bar.
Above Lounge nominated for the best new bar at the Time Out Dubai Music and Nightlife Awards 2015
Cut expenses and labor costs while increasing sales, food/service quality and guest satisfaction. 4) Worked with Amwaj Rotana Resort - Jumeirah Beach Residence – Dubai from March’ 10 – December’13 as a Specialty Outlet Manager managing Italian bar, enoteca and restaurant and pool bar.
Outlet Exposure
Outlet Name: Rosso & Sundeck
No of Covers: 450 covers
OUTCOMES:
Achieved record profitability of restaurant and catering operations for the past three years.
Redesigned menus and dining room layout; renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive, cooperative team committed to premium guest service and optimum profitability.
Restored profitability as Outlet manager, propelling a 25% margin swing in one year. Awards and Achievements:
Achieved “What’s on” award for year 2012 for Favorite Italian Restaurant.
Achieved Time Out award for “Highly Commendable Ladies Night” for the year 2012
Achieved “BBC Good Food” Best Italian Restaurant for the year 2013. CERTIFICATION ACHIEVED:
Was a part of successful Pre-Opening team & received certificate of achievement for being the certified Departmental trainer for the department.
Qualified to act as a First Aid Appointed Person in accordance with UK Health and Safety Executive requirements.
Completed Food Hygiene Elementary and Intermediate and 2 & received certificate of competence from The Royal Environmental Health Institute of Scotland.
Successfully trained in Managing People Performance Programme, Interview Selection Skills, Destination Leadership, Managing Employee Development and achieved the standard required for certification.
Completed Group Training Techniques programme and certified for conducting F&B.
Completed Wine & Spirit Education Trust (WSET) level 1 & 2 training.
Attended and received certificate for attending Rotana’s Culture and Guest Care Program, Fire Training.
3) Worked with Labriz Silhouette Resort & Spa (Universal Resorts) (Member of Small Luxury Hotels of the World) Seychelles from July’08 – January’10 as a Restaurant Supervisor in All day dining & Creole specialty restaurant.
Outlet Exposure
OUTLET NAME : Café Dauban & Grann Kazz
NO OF COVERS : 145 covers & 54 covers respectively DUTIES & RESPONSIBILITIES:
To provide overall floor supervision for all employees working in the restaurant demonstrating leadership and business ethics when making decisions and problem solving.
Providing clear direction, sharing information, delegating, assigning, and prioritizing work in an efficient manner.
Managing wine stock properly as well as wine list elaboration & maintenance, controlling overall expenses of the outlets focusing on higher revenue & profit.
Forecasting workloads & making work schedule accordingly. ACHIEVEMENTS:
Supervising two Restaurants with an average of 100 covers per meal period & 18 staff’s smoothly & efficiently handling all the guest complaints, developed new techniques of service towards maximum guest satisfaction at minimum operating costs.
Reduced the laundry expenses by implementing new changes resulting in more profits.
Minimized the breakages of crockery’s & glassware’s by tracking & recording the areas & reasons leading to breakages.
Formulated & recommended changes to improve employee’s performance & teamwork. For e.g. Cross Trainings, Lateral Service, Transfers etc.
Decreased liquor inventory by setting up a par stock system & lowered food inventory by reducing the wastage of food products.
4) Worked with Ritz Carlton Hotel, Bahrain from Feb’06 - June’08 as a Restaurant server & Departmental Trainer in All day dining restaurant. Outlet Exposure
OUTLET NAME : La Mediterranee
NO OF COVERS : 120 cover’s
ACHIEVEMENTS:
Was elected as the Employee of The Month for September ‘2006 & nominated for The Employee of the First Quarter for January 2007 to March 2007.
Had an opportunity to serve top class VIP’s including President of the United States of America, King of Jordan, Ambassadors of many Countries, Political Leaders of Bahrain, Formula 1 Drivers, Business Magnets, CEO’s and many other.
Was the Departmental Trainer & Line Up Auditor in Ritz Carlton Hotel.
Conducted training’s for all restaurant employees’ to the highest standards & audited them according to their performance.
5) Worked with Le Royal Meridien Hotel, Mumbai from July'05 - Feb'06 as a waiter in Chinese specialty restaurant.
Outlet Exposure
OUTLET NAME : Imperial China – Chinese fine dining Restaurant. NO OF COVERS : 52 cover’s
DUTIES & RESPONSIBILITIES:
Ability to focus on guests needs, remaining calm & courteous under stress ensuring that all the bills postings & the cashiering reports are appropriate.
Conduct daily line-ups and discuss on the company gold standards with the team.
Ability to work in a team & to perform job functions with minimum supervision. References will be provided upon request
Sukesh Hegde
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