Beverage Manager Shop Supervisor

SANDEEP GERARD FERNANDES

P.O Box ***

Abu-Dhabi UAE

Mobile:050-*******

Tel. Home++971 (2) 6274222

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

CORE

COMPETENCES

Managerial:

Strong sense of organization

Proven ability to meet tight deadlines

Ability to quickly understand and provide solutions to guest and management needs

Technical:

Responsive to new market trends within the hospitality industry

Ability to learn quickly

Creative approach to project management and concept development

Understanding of financial statements

Communicational:

Ability to get on well with people in an international environment

Achievement of results through teamwork.

Professional Experience

January 2021 till date

Assistant Operations Manager

National Catering and Foodstuff Company

Abu Dhabi

Responsible for 4 locations serving 2500 oil and gas personnel

Forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions

Maintaining a safe and healthy work environment at all locations, establishing a cordial relationship with the principal clients, following and enforcing standards and procedures and complying with legal regulations.

Managing staff levels, wages, hours, contract labour to revenues

Responsible for all location managers.

Conducting employee evaluations provides counseling, performs disciplinary actions and terminations, plans/ensures new hire training and staff development and, forwards appropriate and complete documentation to HR promptly

Initiates mobilizing of equipment and manpower for new contracts.

February 2019 till January 2021

Food and Beverage Coordinator

Private office of His Highness Sheikh Hamdan Bin Zayed Al Nahyan

Responsible for managing food and beverage operations for His Highness and his sons

In charge of operations within Al Nakheel palace and other palaces visited by his highness

Planning and organizing events in various locations, EG palaces, desert, yacht etc.

Was instrumental in designing and setting up a kitchen at a palace in Abu Dhabi

Performs administration duties, EG submitting department budget and utilizing it, vacation plan of 70 personnel, conducting appraisals, interviewing candidates, trainings etc

September 2017 till January 2019

Restaurant Manager

Jumeirah at Etihad Towers (Rosewater Restaurant)

Fully in charge of managing the day to day operations of the restaurant

Restaurant has a turnover of AED 19 million per annum.

In all there are 28 service personnel along with 2 assistant managers

Restaurant has a seating capacity of 260 persons

On an average the restaurant does 700 covers on daily basis.

Restaurant has a GOP of 39% a food cost of 28% and a beverage cost of 14%

Restaurant features in the top 20 best restaurants in Abu Dhabi out of 2200 restaurants (Trip Advisor).

October 2008 till January 2017

Support Services Coordinator

Abu Dhabi Company for Onshore Petroleum operations (ADCO)

Responsible for managing a hotel style facility with 840 rooms, 3 restaurants, health club which includes, bowling alley, GYM, Swimming pool, tennis courts, indoor recreation grounds etc

Fully in charge of 350 staff along with their location manager.

Job involves managing accommodation, food and beverage, housekeeping, laundry, maintenance, stores operations.

Prepares budget, approves minor and major jobs, LVPO’S ETC.

Initiates and leads civil work projects that are undertaken within the facility.

Involved in implementing and managing HSE standards eg- HACCP applications, PTW systems of work, recycling procedures etc.

Supervises the execution of all catering services in assigned field covering office and camp pantries, restaurants and clubs. Includes ensuring that the kitchens, food and hygiene standards comply with Company standards and contract terms. Supervises and participates in the preparation of menus, inspection of food preparation areas, mess halls, quality and quantity of food served to ensure adequate standard of cleanliness, good housekeeping, hygiene and customers’ satisfaction.

Participates in the preparation and administration of the catering contract. Includes reviewing existing contract, highlighting areas that can be improved, recommending amendments to the scope, specifications and special provisions to improve / optimize service and / or meet new requirements.

June 2007 till September 2008

Deputy Director of Food and Beverages Sheraton Hotel and Resort Abu Dhabi, United Arab Emirates

Performing all the responsibilities as mentioned below.

June 2004 till May 2007

Assistant Food and Beverage Manager Le Meridien Abu Dhabi, United Arab Emirates

Fully in charge of the beverages (which includes benchmarking pricing introducing new brands, designing wine lists promotions etc)

Introducing new menus along with the chef, menu engineering.

Shares the responsibility of handling the operations in all food and beverage outlets with the Food and Beverage manager.

Involved in Gross operational profit forecasting

Planning vacations for a work force of 135 staff.

Performing the below mentioned duties of my previous position of Outlets manager

Maintaining services and operations to satisfy qualitative and quantitative standards of performance

Empowering team members to work with minimal supervision

Giving hands on support to colleagues in the performance of their work when required

Contributing in setting up departmental objectives in relation to the business strategy

Action planning and implementing with deadlines

Contributing in making promotions festivals, identifying improvements and making decisions

Recommending and implementing promotions discounts and pricing procedure

Making sure that procedures and legal requirements pertaining to safety, hygiene is adhered to.

Responsible for beverage related issues (Beverage selection, cost control, wine selection and pricing, yearly beverage promotion calendar)

Assisting in organizing Christmas and New Year theme projects.

Undertaking senior management responsibility in the absence of the Food and Beverage Manager

January 2003 to June 2004

Outlets manager Le Meridien Abu Dhabi, United Arab Emirates

In charge of 15 outlets (10 restaurants and 4 bars and room service)

Key responsibilities:

Fully in charge of 125 staff members

Maintaining services and operations to satisfy qualitative and quantitative standards of performance

Empowering team members to work with minimal supervision

Giving hands on support to colleagues in the performance of their work when required

Contributing in setting up departmental objectives in relation to the business strategy

Action planning and implementing with deadlines

Contributing in making promotions festivals, identifying improvements and making decisions

Recommending and implementing promotions discounts and pricing procedure

Making sure that procedures and legal requirements pertaining to safety, hygiene is adhered to.

Responsible for beverage related issues (Beverage selection, cost control, wine selection and pricing, yearly beverage promotion calendar)

Assisting in organizing Christmas and New Year theme projects.

Undertaking senior management responsibility in the absence of the Food and Beverage Manager

March 2002 to January 2003

Coffee shop manager Le Meridien Abu Dhabi

Fully responsible for the daily operations of the coffee shop.

The restaurant makes revenue of 12000 Dhs daily and is manned with 12 staff.

Handling promotions like the seafood night which makes contributes around 170 covers and a revenue of around 28000 Dhs

Responsible for staff training.

Achieved all financial goals.

Maintaining the highest standards of performance.

September 2001 to March 2002

Room service Manager Le Meridien Abu Dhabi

Providing room service to 224 rooms at the main building and 60 rooms at the residence

Managing a team of 14 staff

Fully responsible for mini bar operations

Fully responsible for guest amenities (fruit baskets, complimentary bars etc)

Fully responsible for the royal club (A club serving complimentary breakfast and cocktail drinks exclusively for the royal club guests)

Implemented new room service menu, new mini bar list, new amenities.

December 2000 to August 2001

Banqueting service in charge Crowne Plaza Hotel Abu Dhabi

April 98 to December 2000

Coffee shop supervisor in charge Crowne Plaza Hotel Abu Dhabi

March 97 to April 98

Started my career as a trainee Crowne Plaza Hotel Abu Dhabi

September 93 to January 97

Worked in Food and beverage service Leela Kempinski Hotel Mumbai India

January 93 to August 93

Trained in (Coffee shop) Taj Holiday Village Goa India

Achievements:

Instrumental in setting up the food and beverage department, Opened 3 food and beverage outlets conducted trainings for the whole food and beverage department set standards and eventually opened up the Le Meridien Jaipur India. (December 2003)

Member of the pre opening task force at the Crowne Plaza Abu Dhabi

Certificates:

Train the trainer

Supervisory skills

Budget and cost management

Best practice in managing multiple projects.

Basic first aid/ CPR.

Business continuity plan

Wine sommelier training

Commitment to excellence

Foundations of Meridien management

Advanced HACCP certified (T.U.V)

HACCP LEVEL 3

Managing HACCP for Business

Education:

Food and Beverage Management Certificate (American hotel and motel association)

Food and beverage service certificate (Institute of hotel management and catering technology)

BBA (Bachelor of Business Administration)

Higher secondary school certificate (Commerce stream)

High school

Special skills:

Soft ware knowledge (Word, PowerPoint, Excel)

ADACO, Micros, Symphony, Opera.

Other Details:

Date of Birth: 18th March 1975

Nationality: Indian

Languages: English, Hindi, and Konkani.

Religion: Roman Catholic

License: Valid UAE driving license.

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