Customer service, menu planning, budgeting, training, inventory

SIDDHARTHA NAGPAL

Contact #: +974-********

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

Skills and Areas of expertise

Startups and turnarounds background*Detail-oriented*Employee relations*New product introductions, strategies* Results-oriented* Purchasing and procurement* Quality assurance and control*Customer relations specialist* Budgeting and forecasting*Cost reduction strategies* Project planning and Development* Recruitment & Training* Profit & Loss management,*Sales & Business development.

Senior Hospitality professional with over 15 years of International Experience in Start-ups, Restaurants, Cafés, QSR, Hotels and Retail. Brand like, STARBUCKS, LAVAZZA, HMS HOST, QATAR DUTY FREE & JOLLIBEE

Strong leader with motivational management style and reputation for building and retaining highly motivated teams to create enthusiastically satisfied customers all the time.

Results-oriented achiever with excellent track record for identifying new opportunities for accelerated growth. JOLLIBEE QATAR

POSITION: AREA MANAGER

WORKED FROM: JULY 2020 till MARCH 2021(9 Months)

Managed 10 locations with over 200 associates producing over 15M$ in Revenue. Collaborated with 10 Stores and Managers to direct day-to day operations including. Sales strategies, merchandising, scheduling, inventory control, loss Prevention, and HR Development and performance evaluations. Fostered and Environment of Creativity and diversity to maximize succession planning and Productivity.

Directed all sales, staffing and operations of all the branches in QATAR.

Analyzed reports to maximize productivity of cross-functional teams.

Increased sales by 9% within a 1- year period. Decreased operating costs 1.2% By cutting expenses, overtime and payroll.

Brand Development. Collaborated with corporate office and universities to open 2 New Jollibee Outlet Stores. Resulted in sale through of over 2M in aging Inventory.

Created new revenue streams through aggressive local stores marketing and Community involvement and increased the sales month by month.

Reduced inventory shrink to below 1% through improved operational standards.

Maintained patron satisfaction by monitoring, evaluating, and auditing food,

Beverage, and service offerings; initiating improvements; building relationships with preferred patrons

Maintained operations by preparing policies and standard operating procedures,

Productivity, quality, and patron-service standards; determining and implementing System improvements.

PROFILE

PROFESSIONAL EXPERIENCES

QATAR DUTY FREE FOOD & BEVERAGE (QATAR AIRWAYS, HAMAD INTERNATIONAL AIRPORT) IN DOHA

POSITION: DUTY MANAGER FOOD & BEVERAGE

WORKED FROM: JULY 2014 to APRIL 2020 (5 Years & 10 Months)

Managed direct daily operations of all the 9 outlets in HIA. Assumed full responsibility for the strategic planning, business development, operations, sales and marketing, customer service, promotional activities, new product launches, cost containment and profit maximization. Fostered a team atmosphere through improved training, communication and motivation. Ensuring clear direction and employee preparedness, new location sourcing, Training, P & L performance.

Identify and estimate quantities of foods, beverages, and supplies to be ordered.

Schedule staff work hours and activities.

Evaluate health and safety practices against standards.

Directed all sales, staffing and operations of all the outlets in Qatar Airways premises.

Created new revenue streams through aggressive local stores marketing and community involvement and increased the sales month by month.

Reduced inventory shrink to below 1% through improved operational standards.

Maintained patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service Offerings; initiating improvements; building relationships with preferred patrons.

Responsible overall logistic service on ordering receiving and stocking and monitoring of sale with minimal write off and usage HMSHOST BY AUTOGRILL (RGI AIRPORT) IN

HYDERABAD POSITION: RESTAURANT

MANAGER

WORKED FROM: JULY 2013 TO JUNE 2014 (1 Year)

Managed direct daily operations of all the 8 outlets .Identify and estimate quantities of foods, beverages, and supplies to be ordered, Organize, plan and prioritize.

Make decisions and solve problems concerning menus and staff.

Judge the quality of food, preparation, and job applicants.

Process and analyze information when scheduling and budgeting..

Record information about inventory and health practices.

Handle food, utensils, and bookkeeping materials.

Monitor food preparation and cleaning methods.

Managing the Alcoholic Beverages with the Inventory and excise book

Inspect equipment and food deliveries.

Monitor and oversee purchases, menus, staff, and payroll, Guide, direct, and train staff.

Coordinate the work and activities of staff.

Perform administrative activities such as scheduling, budgeting, and payroll.

Monitors Guest Relations personnel repeat guests and other VIP are receive special recognition and service.

Communicate with customers, sales reps, and suppliers MARIGOLD BY GREEN PARK HOTEL 5*IN

HYDERABAD POSITION: F & B EXECUTIVE

WORKED FROM: MARCH 2012 TO JUNE 2013 (1 Year & 3 Months)

Taking care of 120 covers of Restaurant and 77 covers of Fine dine in Pan Asian

Taking care of 3 session of BUFFETS & ALA CARTE.

Monitors Guest Relations personnel repeat guests and other VIP are receive special recognition and service. Establish and maintains effective employee relations.

Oversees maintenance of efficient repeat guest history system. Coordinating with Head chef for everyday usage and for best products.

Documentation of sales and purchase related transaction for future reference with correct Data Entry system.

Responsible for interaction with customer interest and quarries for best suit their need and continuous growth of company.

Responsible overall logistic service on ordering receiving and stocking and monitoring of sale with minimal write off and usage.

Demonstrated ability to make quick and accurate decisions.

Provide them 100 % customer service

IL CAFÉ DI ROMA LAVAZZA IN ABU

DHABI POSITION: ASST STORE

MANAGER

WORKED FROM: August 2011 to Feb 2012 (7 Months)

Managed to direct day-to day operations including sales strategies, merchandising, scheduling, and inventory control, loss prevention, HR development and performance evaluations. Fostered an environment of creativity and diversity to maximize succession planning and productivity.

Directed all sales, staffing and operations of all the branches in AUH

Took care of each and every aspect of UAE operations which includes but not limited to store operations, recruitment and training, costing, budgeting, menu planning, business development, purchasing, payroll, public Relation, customer service etc.

STARBUCKS COFFEE IN ABU DHABI

POSITION: LEAD BARISTA

WORKED FROM: November 2007 to August 2011 (4 Years & 9 Months)

Started as Barista and eventually promoted to Shift Supervisor, Assistant Store Manager, Store Manager and MUM.

Handled the highest sales volume store in entire Middle East with revenue of 4 million USD annually. Completed the entire training and certification program by Starbucks Company - BTP, SSTP, RMT, Coffee Master, ISLC, MCM

Achieved the highest Shoppe results (100%) and always exceeded in achieving the budgets and all P&L targets.

Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers by 40%

& return customers by 90%.

Trained more than 200 staffs from Barista to District manager level in 5 &1/2 years.

Awarded as a best manager from Starbucks coffee along with M.U.G, BRAVO Service award.

PIZZA HUT, MUMBAI

POSITION: TEAM

MEMBER

WORKED FROM: December 2005 to March 2007 (1 Year & 3 Months)

Customer service.

Taking and placing order.

Working as a cashier and settling the day and managing cash.

Making products as per standard

Apply hygiene standards while making and serving the products.

Training new crew as per Pizza hut standard.

Reporting to Shift manager.

Helping in inventory and cost shrinkage.

Completed the Diploma in Hospitality Management from Institute of Hotel

Management, Gangtok Sikkim

Completed Six month industrial training as in Food and Beverage Service from Leela Kempenski hotel, Mumbai (5 Star).

Passed the B.COM from Delhi University.

Passed 10+2 from Ranchi University.

Date of Birth 21st July, 1986

Citizenship INDIAN

QID: 286********

Visa Status Visa Transferable

PROFESSIONAL QUALIFICATION

PERSONAL INFORMATION

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