Priyesh Mehta

Contact No: -+919*********

Email: -adm9pw@r.postjobfree.com

Mumbai india

Dependable restaurant and hospitality offering 17 yrs. of experience in multiple roles including waiter to manager proficient with managerial level and team leader with strong expertise in improving process and maximizing guest satisfaction.

Summary:-

Training and motivation Service Minded

Payroll and Budget Making PNL reports

Team Leader Ship Eyes for Details

Staffing and Scheduling Problem Solving Skills

Organizational skills Restaurant Promotion

PROFESSIONAL EXPERIENCE:

Corporate Link group

Biryani Street Restaurant LLC Restaurant Manager

Nov 17 - June 2020

Golden Mile

Palm Jumeriah

Dubai,

Implementing a flexible scheduling based on business patterns

Consistently review operation and staff to identify and problems, concerns and opportunities for improvisation

Conducting monthly inventory checks.

Controlling the requisitioning, storage and careful use of all Operating Equipment and Supplies

Leading daily pre-shift briefings to employees on preparation, service and menu

Having a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives

Managing guest enquiries in a courteous and efficient manner and reporting guest complaints or dissonance to the Restaurant Manager & F&B Manager

Maintaining safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans;

Establishing a rapport with guests maintaining good customer relationship

Assuring that all employees establish a rapport with guests, managing all guest requests and enquiries on food, beverage and service

Checking that the outlet team projects a warm, professional and welcome image interest in their welfare, safety and development

PENINSULA HOSPITALITY GROUP

Marco polo Hotel Restaurant Manager

Feb 2017 – Sep 2017

Dubai,

Ensuring that the monthly forecasted food & beverage revenue figures are achieved by coordinating with the F&B manager. And meets financial objectives.

•Handling voiding, correcting, changing of beverage checks in accordance with the prescribed procedures and account for all checks used during each shift

•Controlling strictly and adhering to all established beverage stock control procedures

•Ensuring that the restaurant is managed efficiently according to the established concept statement.

•Practicing closely and maintain a good working relationship with the Controls and other Department

•Following-on, thoroughly all instructions given by the F&B Manager but at the same time using and suggesting the best and most creative options and techniques available

•Having a full working knowledge and capability to supervise, correcting and demonstrating all duties and tasks in the assigned place of work

•Implementing a flexible scheduling based on business patterns

•Conducting monthly inventory checks on all operating equipment and supplies

•Leading daily pre-shift briefings to employees on preparation, service and menu

•Having a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives

•Managing guest enquiries in a courteous and efficient manner and reporting guest complaints or dissonance to the& F&B Manager

•Establishing a rapport with guests maintaining good customer relationship

PENINSULA HOSPITALITY GROUP

The Stables Bar and Restaurant

Sep 2016 - Feb 2017 Supervisor

Trade center area,

Sheikh Zayed Road Dubai

•Train and coach staff on guest principle and practice.

•Motivate staff and shift leader to achieve restaurant goal.

•Orienting new staff with restaurant and company policies.

•Proper scheduling of staff and their day offs.

•Create a positive guest experience by delivering a high level of service.

•To make sure the supplies are good enough for the daily operation of the restaurant.

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PENINSULA HOSPITALITY GROUP

Peninsula Grand Hotel Assistant Restaurant Manager

Feb 2015 - Aug 2016

Mumbai, India.

•Worked an Assistant outlet manager for peninsula restaurant.

•Efficiently Managing restaurant in the absence of outlet manager.

•Consistently review operation and staff to identify and problems, concerns and opportunities for improvisation.

•Having a full working knowledge and capability to supervise, correcting and demonstrating all duties and tasks in the assigned place of work Having a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives

•Identify and delegate responsibilities to shift leader and staff to ensure objectives are met and excellent service is achieved.

•Train and coach staff on guest principle and practice.

•Create a positive guest experience by delivering a high level of service

•Motivate staff and shift leader to achieve restaurant goal.

•Making P&L reports.

•Organized food festivals coordinating with chef and Restaurant manager.

•Making weekly reports.

Inchins Bamboo Garden, Assistant Restaurant Manager

March 2013 - April 2015

Lawrenceville New jersey, USA

•Worked as Assistant outlet MANAGER

•Training new staffs as per the policies.

•Taking weekly training.

•Sending weekly sales to headquarters and all concern departments

•Allocating duty and making Duty roaster.

•Create a positive guest experience by delivering a high level of service

•Making daily sale reports.

•Handled customer service issues and work with kitchen staff for special request.

•Communicating with kitchen staff and front of house staff for day to day requirement and needs.

•Worked closely with the chef restaurant manager and cooks to determine menu plans for specials events and occasion.

http://impact.nj.com/times-opinion/print.html?entry=/2013/05/bill_of_fare_inchins_bamboo_ga.html

Ming restaurant Floor Captain

Pan Asian cuisine

Edison New jersey

Sep 2008 – Feb 2013

Ming Pan Asian Cuisine is one of the restaurant of Mahtani Restaurant group which had opened their first restaurant, “The Moghul Room,” in New York City’s Pennsylvania Hotel in 1983.

•Develop loyal clientele through friendly service.

•Responsible for dining room supply table cloth condiment and side station are arranged properly and have enough of it.

•Create a positive guest experience by delivering a high level of service.

•Delegate tasks to waiter’s buzzers and housekeeping employees as necessary.

•In Absence of hostess responsible of seating the guest presenting them with menus.

•Suggesting and pairings with particular menu item.

•Order taking and making sure right food is been placed on table

•Training new staffs as per the company’s rules and policies.

P&O Cruises Assistant bar steward

March 2007- July 2008

•Taking orders

•Ensuring everything is stacked and filled in fridge on daily basis.

•Ensuring bar garnish.

•Responsible for Stocking and ordering of juices and non-alcoholic beverages.

ITC Grand Maratha Sheraton F&B Apprentice Steward.

April 2003– Mar 2007

Mumbai, India.

•Responsible for buffet arrangement for parties

•Responsible for bar set up for Parties

•Handled Bar for parties size 50 to 400 Guests

•Ordering and storing alcoholic and non-alcoholic beverages.

•Filling FLR for Banquets.

It was a great exposure of hospitality industry for me to work with ITC Grand Maratha Sheraton.

Certification:-

Valid driving License from UAE

Basic food and hygiene certificate (Dubai Municipality)

Food Safety Training Course

Division of health and human services (Edison New jersey)

Foundation Certificate in food and Hygiene from

Charted Institute of Environmental health

EDUCATION:

Higher secondary School Mumbai University

Contact this candidate