Manoj Kumar

P.O.Box : *****

Dubai, U.A.E

Contact No: 056- 2851179 E-mail: adht87@r.postjobfree.com

Personal Details

Nationality : Indian

Visa Status : Residence

Marital Status : Married

Qualification

Academic Qualification : Bachelor Degree in Arts

Professional Qualification : Diploma in Hotel Management

Languages Known:

English, Arabic, Hindi, Malayalam

Training Undergone : DM PIC/ International Food Safety Level-3/ Enrolled for HACCP.

Driving License : Light Vehicle ( UAE)

Computer Knowledge : Well versed in Ms word and Excel

Skills:

Multi restaurants operations, Business development, Marketing strategy, Accounts handling, HR handling, Multi nation staff management, Money management, Customer care, Conflict management, Problems and complaints resolving, Formula creator, Team player, Cost control, Store/stock level management, Price negotiation, Follow up skills.

WORK EXPERIENCE.

From April-2019 Till Date: Operations Manager.

Caviar Restaurants LLC, Dubai. ( Levant’ish, Jerry’s Grill, Biryani Wa Kabab, Rotiboy)

Report to the owner directly.

Take all information and instructions from the owner and implement them correctly and professionally in order to achieve the business goals.

Visit all locations on regular basis and make sure FOH and BOH operations are carried out properly as per the company standard and policy.

Checking the cleanliness, hygiene, safety, sanitization procedures are adhered as per standard.

Checking the grooming, conduct, attitude, customer care, discipline, punctuality, efficiency in work and overall performance of FOH and BOH staff.

Meet, discuss and brief Managers, Chefs and Supervisors regularly.

Check the quality of the food, raw material, ingredients, condiments and all other products etc.

Check the hygiene, cleaning and sanitization methods are followed properly in kitchen, dine in, external seating area, store room, banquet hall, staff room, toilets etc.

Deal with customers, suppliers, vendors and other dept. personnel whoever related with business.

Plan and implement business development actions and marketing strategies.

Check the daily, weekly and monthly sales report, pay roll, duty roll, staff performance report, attendance, incident report, grooming check list, cleaning chart, scrap/damage report, production and expiry labels, stock level, temperature chart, purchase requisition, supplier payment statement, credit card payment, complimentary, void/ cancellation bills, petty cash purchase bills, cash deposit slips, comment cards, online business statement, home delivery chart etc.

Prepare profit and loss accounts, budgeting, cost control, inventory, memos, warning letter, official letters, vacation plan, menu plan, buffet, catering and party menu preparation, recipe standardization etc.

Purchase, maintain and up keep of all equipments, instruments and devices.

Cash deposit, Dewa and utility payments etc.

Deal with DM inspectors and make sure their instructions are followed and carried out in time. All relevant documents ( OHC, basic food hygiene, PIC, supplier list, kitchen lay out, grease trap, exhaust cleaning report, pest control, fire systems, signage permits, outside seating permit and all other adequate documents) are available at all the time.

Keep an eye on purchase, usage and sold items

Recruit, train and assign the staff.

Handle the staff conflicts, customer complaints and resolve the problems effectively.

Assist the owner for identifying suitable location for restaurants / setting up and fit out coordination.

From April-2008 -2019: Manager.

Bombay Dining, ( Fine dine Restaurants), Dubai, UAE

Report to the owner directly and always consider as “Owner’s Vision Is My Mission.”

Overall management and monitoring of the business operations of two fine dine outlets.

Ensure the food safety policies and SFBB systems are implemented from “Farm to Fork” as per the legislative requirements and company standards.

Constant analysis and evaluation of food quality and control on food cost.

Random checking in restaurants in order to observe the performance of the staff, customer care, personal hygiene, cleanliness, store rooms, stock level, tracing labels, waste disposal, petty cash etc.

Responsible for vacation plan, sales reports pay roll, SIF &WPS documents and reconciliation of statement of account summaries.

Recruit, train, assign & allocate the staff / responsible for staff accommodation & staff food.

Checking the validation of all contractual & legal documents ( Tenancy contracts, Trade license etc)

Regularly Brief the HOD of the F&B Divisions.(Service & Kitchen)

Plan and implement new marketing ideas.

Menu preparation.

Handle all the departmental necessities.

Control, monitor and regulate accounts, revenue and purchase.

From Oct 2004 to March-2008 : Restaurants Manager. (Group)

Malik Burger Group of Restaurants- (Fast food, Cafes, Q.S.R outlets)- Dubai Parks

Dubai, UAE.

Key responsibilities

Report to the Operations Manager.

Overall management and monitoring of business operations of the outlets.

Scheduling, assigning, allocation and vacation plan of the staff.

Responsible for the Transport and Accommodation of staff.

Assist the operations Manager for the implementation of Company Policies.

Co- ordinate with Accounts Dept. Purchase Dept., and food suppliers etc.

Assist the Operations Manager in menu planning, suggest and involve for the implementation of the new business ideas.

Responsible for the overall maintenance of the equipments and premises.

Assist& deal with officials and business people for the effective operations of the outlets etc.

From Sept.2000 to Oct.2004 : Restaurant Supervisor, Mubarak Hassawi Group Hotels (Carlton Hotel, Beach Park, Nova Park, Golden Beach)

Key responsibilities

Report and assist the Manager for the day to day running of the Food and Beverage outlets.

Supervise and give training for all service team.

Brief all subordinates regularly in order to achieve the maximum quality in service according to the international standard.

Responsible for booking parties and dealing party customers and enquiries.

Responsible for the service of Food and Beverage to all F&B outlets (Guest rooms, outdoor catering, Beach café, Banquet hall, Coffee shop, Restaurant etc.).

Duty allocation and making duty rosters of the service staff.

Coordinate with Exe Chef for smooth running of the restaurant.

Assist the Manager in menu planning and forwarding business tactics to boost up the F & B income as implementing specialty cuisines and events etc.

From Oct. 1999 to 2000 : Restaurant Supervisor

Gloden Sands Hotels, Dubai, U.A.E.

Key Responsibilities

Assisting and reporting to the Operations Manager for the day to day running of the restaurant.

Responsible for the service of Food and Beverage in the restaurant.

Supervision and training of the service team.

Responsible for booking parties and dealing the party customers enquiries etc.

From Oct. 1997 to 1999 : Coffee Shop In charge,

Al Ain International Group- HH Shk. Hamdan Bin Zayed

Abu Dhabi, U.A.E.

Key responsibilities

Entirely responsible for the routine functions of the coffee shop.

Report and assist to the Operations Manager.

Responsible for the service of Food and Beverage in coffee shop.

From Aug. 1994 to 1997 :Catering Assistant

Yatri Nivas Hotel,

India .

Respected Sir,

I, Manoj Kumar K.K., currently working as Operations Manager of Caviar Restaurants LLC, I have got around 18 years’ experience in the hospitality industry within UAE and India from various hotels and catering units. Moreover, I have done my Diploma in Hotel Management and got graduation in my academic studies.

Herein U.A.E., I have started my career as a Coffee Shop In-charge with Al-Ain International Group, which owned by H.H. Shaikh Hamdan Bin Zayed. This was the Coffee shop, part of a residential complex accompanied by a Pizza outlet and a party hall. In this place, I was reporting to the Operations Manager. My main duties were the supervision of both the kitchen and service staff and service and preparatory areas respectively. There was around 11 staff under me. Meantime, I got a better opportunity in Dubai with “Le Matin Franchise” which is an international franchise run many outlets all around the world. They were operating the restaurants of Golden Sands Apartments, Dubai. In this place, I used to report to the Operations Manager and was entirely responsible to lead some 18-service staff.

Sharjah Carlton is my third assignment in U.A.E., which is one of the best and oldest Five-Star Hotels of U.A.E. having all features of a five-star hotel. Here I report to the Restaurant Manager and assist him for the effective operations of all food outlets. In his absence, I will be taking care of his duties and supervise 28 staff as well.

Malik burger is my 4th assignment in UAE, which is one of the reputed groups, run many food outlets in Dubai. Here I report to the Operations Manager and assist him for the day to day operations of around 18 food outlets and manage 60 staff. I am very confident that I can manage any restaurants or food outlets 100% successfully and guaranty the service can be made professional and state-of-the-art level.

Bombay Dining is my 5th assignment, here I report to the owner directly, it is a group of fine-dine Restaurants, here I undertake the entire operations of the two fine dine restaurants and some 65 staff are reporting to me.

Caviar Restaurants, LLC is my 6th assignment, I report to the owner directly and take care all restaurant operations.

I assure you that I am very much dedicated, loyal, honest, friendly and polite and will be utilizing my mind and body for the well being of the establishment. You would be highly appreciated if you could arrange an interview appointment for me at your earliest convenience

Eagerly waiting for your favorable reply.

Thanking you

Yours faithfully,

Manoj Kumar K.K.

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