Daman Chadha

Cell 714-***-****

adrawm@r.postjobfree.com

EDUCATIONAL QUALIFICATIONS

* **** ******** *******(associate degree) from Institute of Hotel Management .

Serve Safe certified in US full knowledge of HACCP.

13 weeks of Red Lobster Management Training and achieved certificates of excellence for Culinary and Service management. Completed LADDR, Leadership Development to train General Managers, BATRUS Tested for Director of Operations.

KEY STRENGTHS AND SPECIAL ACHIEVEMENTS

Most recently turned around my, Applebee’s Restaurant from being the last in the region to the top middle in, Profits, flow thru, quality audits & guest satisfaction.

Planned, set up and opened Indian Restaurants, Catering & Banquets operations, themed Night Clubs and soft openings for Hotels in Dubai for Swiss Group of Hotels. Also was involved in relocation and opening of Red Lobster restaurants.

32 years experience in management of hospitality and food service operations.

Proven ability to relate and appease the most difficult guests, employees and management as demonstrated by the lowest guest complaints and high retention.

Ability to plan, organize, motivate and lead an effective multicultural work force, profitably and manage change seamlessly.

Highly adaptive and flexible with proven ability to work hard under the most demanding conditions, helped turn around many restaurants by strategic planning.

Strong interpersonal and dynamic communications skills, very outgoing and

highly energetic personality helpful for strong team building.

EMPLOYMENT HISTORY

General Manager Applebee’s International – 2006 – Presently Working

Was hired as a G.M. to be a Fast Track Country Manager to open, operate and expand Applebee’s restaurants in India, but company got sold. Completed the 10 weeks of training successfully and worked in various restaurants. I was also involved in opening the New Applebee’s Restaurants in Mira Loma, Moreno Valley, Delamo California and remodeling Chino. Currently managing a $ 3,500,000 store, with 24% controllable profit, top guest satisfaction & retention in the company stores. Very involved in Local market for raising sales by Fundraisers and Marketing to local businesses and increased sales by 27% y/y.

General Manager, Darden Restaurants, Red Lobster- 1997 - 2006

Profitably managed $6,500,000 operations of the Restaurant, by leading a team of 5 Managers and 110-130 crew members. Responsibilities included total profit& loss, budgeting, business plans, hiring, staff training, coaching & developing for management, scheduling, hygiene and sanitation, cost control, cash control, maintaining procedures and service standards and driving top line sales, besides other day to day operations, guest handling and troubleshooting. Director of Ops often referred other GM’s to me for assistance, when in need of help for coaching them to achieve specific targets and mentored me for the multi unit position. Was awarded an all paid cruise vacation, I achieved Diamond Club rank twice consecutively, awarded to only top 5% in the company of 1800 Restaurants. I grew profits by 50% y/y on top of 40% the year before. Net profits $1,200,000 in 2006. Had been interviewed to be Operations Director.

Culinary Manager till 1998 . Main areas of responsibility included Inventory Control, Cost Management, Food Production, Line Flow, Alley Management, New Menus and Promotions Rollout, Staff Hiring & Training, Scheduling, Hygiene and Sanitation, besides other day to day operations of the Front of the House as well.

SWISS GROUP OF HOTELS, DUBAI 1992 - 1996

SAHARI PALACE HOTEL, Assistant General Manager - 1993 - 1996

Responsibilities included, leading a team of department managers to organize a smooth flow of operations including F&B production and services in all the restaurants and nightclubs, housekeeping & maintenance. Prepared budgets and business plans, reviewing and pricing of all the menus in accordance with Chef and Junior Managers, training and coaching the service Managers, eliminate wastage and increase productivity, increasing sales and reducing the costs. Met with travel agencies & airlines to get room, f&b sales.

aintaining high quality standards, and ensuring that standard portions, recipes and procedures are followed .

Organizing various special events and gala nights to promote sales.

SWISS HOTEL, Food & Beverage Manager - 1992 - 1993

Posted at the Head Office and was responsible for overall supervision of food service and food production operations in all the restaurants and nightclubs of the Hotel.

Hiring, training and evaluation of all the Junior Managers and staff required for operations.

Budgeting, menu planning, food cost control and consumption analysis.

Organizing for outdoor catering and theme parties.

Sourcing & standardizing of equipment & services offered in the Group Hotels.

INDER CATERERS, MOHAN GROUP - Jaipur India, Catering Manager

Set up a new catering company for the Mohan Group of Restaurants.

KOH-I-NOOR&SWAGAT RESTAURANTS-Hong Kong, Asst. F&B Manager 1990-1991

Was involved in refurbishing, changing menus and staff of the Restaurant and make it profitable.

Responsible for maintaining high standards of service in the Restaurants.

Sales promotion by the way of organizing theme food festivals & special events .

Budgeting, sales forecasting and cost controls pertaining to K.O.T analysis.

MARINA HOTEL - New Delhi, India, Asst. F&B Manager 1989-1990

Was responsible for maintaining high service standards in the coffee shop and a multi cuisine Restaurant of the Hotel.

Training and supervising service staff and maintaining cordial relations with clients in the Restaurants .

Maintaining inventories of silverware, glassware, linen and flatware for the Restaurants.

LE MERIDIEN HOTEL - New Delhi, India, Captain 1986-1989

Worked from the soft opening of the Hotel and set up coffee shop, Indian Restaurant & Banquet Department to start them one by one under the supervision of different Restaurant Managers.

Served V.I.P clients & at other prestigious functions, besides supervising the daily shift.

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