Restaurant Manager
Resume:
R.SATHISH KUMAR
E mail: -********@*****.***
Phone No: - +966-*********
CARREER OBJECTIVE
To work in a successful and reputed organization such as yours and to have a healthy and constructive, work environment. To interact constructively with my peers and prove myself to be an asset to the company and the team and making maximum use of resources available.
WORK EXPERIENCES: -
KOBE RESTAURANT-AL-HESSA,SAUDI ARABIA.
Restaurant General Manager:-
ROLES & RESPONSIBILTIES :-
●To make sure All Customers satisfied and happy, Taking necessary actions
●accordingly.
●Ordering and Purchasing according to the Restaurant needs.
●Checking all kind of transactions on daily basis and reporting to hierarchy.
●To take customer feedback, handling customer concern and to meet the acceptation of customer satisfaction.
●Conducting regular appraisals on the performance on team members and planning strategies for improvement of their performance
●Creating an atmosphere of discipline, growth and fun
●Scheduling training session, making of training calendar, total store training.
●To motivate team member, allocate their job responsibility,
●To see that store is functioning according to company standard and basic in place.
●To look after store and team member image.
●Indenting and inventory of all ingredients and equipment’s.
Ensuring the store sales level as per budgets and implementing strategies to increase
sales
●Developing, implementing and achieving results via the business action plan
●To achieve targeted sales volumes
●Appointing & administering team training program for the team including the new joiners’ as per training system
●Maintaining legally required licenses and other documents
●Operating store in a manner that is profitable, controlling costs and meeting budgets
●Liaison with other departments for smooth and effective operations
●Shifts & Staff Handling
●Responsible for all stocks in store.
●Handling all customer concerns & their services
●Assist the store in Promotional Activities
●Handling entire store operation.
●To look after availability, service, cleaning, brand & image of store.
●To build the brand and stores.
●Achieve flawless execution and maintain high standards.
●To look after safety & security, training.
Outlet Manager:-
CLE COFFEE,
Qatar Sports Club
ROLES & RESPONSIBILTIES :-
●To make sure All Customers satisfied and happy, Taking necessary actions
●accordingly.
●Ordering and Purchasing according to the Restaurant needs.
●Checking all kind of transactions on daily basis and reporting to hyerachy.
●To take customer feedback, handling customer concern and to meet the acceptation of customer satisfaction.
●Conducting regular appraisals on the performance on team members and planning strategies for improvement of their performance
●Creating an atmosphere of discipline, growth and fun
●Scheduling training session, making of training calendar, total store training.
●To motivate team member, allocate their job responsibility,
●To see that store is functioning according to company standard and basic in place.
●To look after store and team member image.
●Indenting and inventory of all ingredients and equipment’s.
●
Ensuring the store sales level as per budgets and implementing strategies to increase
Sales.
●Developing, implementing and achieving results via the business action plan
●To achieve targeted sales volumes
●Appointing & administering team training program for the team including the new joiners’ as per training system
●Maintaining legally required licenses and other documents
●Operating store in a manner that is profitable, controlling costs and meeting budgets
●Liaison with other departments for smooth and effective operations
●Shifts & Staff Handling
●Responsible for all stocks in store.
●Handling all customer concerns & their services
●Assist the store in Promotional Activities
●Handling entire store operation.
●To look after availability, service, cleaning, brand & image of store.
●To build the brand and stores.
●Achieve flawless execution and maintain high standards.
●To look after safety & security, training.
Restaurant Manager: 8/01/2015 TO Till 28/12/2018
(Petit Paris – Al khobar – KSA)
Currently working as Front of the House Manger in Petit Paris Restaurant, a successful French and Italian fusion restaurant .
Roles & Responsibilities
●Since started from restaurant opening team, my role in the current job are as follows
●Analyze and plan restaurant sales levels and profitability
●Organizing the day to day operation in the front of the house such as, staff allocation and training.
●Coordinating with Asst. Managers for the smooth guest service .
●Procurement of restaurant supplies .
●Prepare reports at the end of the shift/week/Monthly, including staff control,
●Set budget for the Months
●coordinate the operation of the restaurant during scheduled shifts
●Recruit, train, manage and motivating staffs
●Taking care of customer queries and complaints
●meet and greet customers, organise table reservations and offer advice about menu
●maintain high standards of quality control, hygiene, and health and safety of the Restaurant
●check stock levels, order supplies and prepare cash drawers and petty
Front of House Manager
Madeleine Al- khobar – KSA
th
th
18 JAN 2014 to 30 SEP 2014
Worked as Front of House Manager for Madeleine Restaurant in Al-khobar,
Saudi Arabia .
JOBS & RESPONSIBILTIES :-
●To Delight Customers.
●To take customer feedback, handling customer concern and to meet the acceptation of customer satisfaction.
●Conducting regular appraisals on the performance on team members and planning strategies for improvement of their performance
●Creating an atmosphere of discipline, growth and fun
●Scheduling training session, making of training calendar, total store training.
●To motivate team member, allocate their job responsibility,
●To see that store is functioning according to company standard and basic in place.
●To look after store and team member image.
●Indenting and inventory of all ingredients and equipments
●Ensuring the store sales level as per budgets and implementing strategies to increase sales
●Developing, implementing and achieving results via the business action plan
●To achieve targeted sales volumes
●Appointing & administering team training program for the team including the new joiners’ as per training system
●Maintaining legally required licenses and other documents
●Operating store in a manner that is profitable, controlling costs and meeting budgets
●Liaison with other departments for smooth and effective operations
●Shifts & Staff Handling
●Responsible for all stocks in store.
●Handling all customer concerns & their services
●Assist the store in Promotional Activities
●Handling entire store operation.
●To look after availability, service, cleaning, brand & image of store.
●To build the brand and stores.
●Achieve flawless execution and maintain high standards.
●To look after safety & security, training.
NINO Italian Fussion Restaurant in Riyadh region, serving more than 160 dishes on the menu.
Joined the Nino team (Kuwait) as senior steward on 5th Jan 2005 till December 2008.
1)Joined Nino restaurant Riyadh supervisor on august 2009.
2)Got promoted as senior supervisor Niño Restaurant on Sep 2011to till date.
Jobs & responsibilities in restaurant:-
Preparing staffs duty roaster.
Allocating sections to servers on duty.
Receiving the guest and seating them in absence of hostess.
Make sure the service provided is of best possible quality
.
Responsible for clean and pleasant ambiance of the dining room at all times.
Assisting restaurant manager by providing him day to day reports.
Making all log entries and reports pertaining to the restaurant.
Assisting the chef in deciding daily special menu for the restaurant sales promotion.
Training the Dine In staffs
Conducted appraisals for staffs.
Worked for ’’ Residency Towers” (Residency group of hotels) Chennai: - Its a 4 star property based in Chennai
Senior captain residency towers February 2003
1)Worked in a main street restaurant for 2 years.
2)It’s a multi cuisine restaurant serving ala-carte & buffet lunch & dinner.
Jobs & responsibilities: -
●Running the shift on my own under supervision of asst. Manager.
●Taking care of the staffing on shifts.
●Allocating sections and duties to the staff on shift.
●Arranging buffets for breakfast, lunch & dinner as per chefs requirement.
●Making floral decorations & frilling on buffets.
●Reporting restaurant manager on daily activities.
Responsible for total transactions on daily basis.
Worked for ‘’Ampa crystal inn” unit of Aruna hotel private ltd. (Chennai).
Trainee senior captain ampa crystal inn April 2002 - January 2003 jobs & responsibilities: -
●Responsible for all the activities on daily basis being the senior most in hotel.
●Allocating staffs for bar, room service & banquets.
●Making entries for IMFL & FL.
●Responsible for the smooth operation of bar and restaurant.
●Meeting clients for bookings and reservations for banquet, restaurant and rooms.
●Reporting straight to general manager on day to day activities.
●Responsible for inventories on daily basis of whole hotel.
●Co-coordinating with exec. Chef on daily and special weekend buffet.
Worked with Ramada Raj park hotel Chennai for 2 years: -
trainee captain Ramada park hotel august 2000 - march 2002
jobs & responsibilities: -
●Worked as trainee captain for “in-room dining” service.
●Involved in hotels project work.
●Meeting clients of reputed companies like Wipro etc. For room occupancy & setting up banquet parties & meetings.
●Checking for stalk in the mini bars on daily basis.
●Responsible for making staff schedules on daily basis.
●Co-coordinating with front office manager on settlement of bill.
Worked with Taj Coromandel Nungambakkam Chennai for 6 years:-
1) Its a 5 Star property owned by Taj group of hotels.
Senior server Taj Coromandel September 1994 - April 2000 .
Jobs & responsibilities: -
●Responsible for fixing buffets for lunch & dinner,
●Arranging side stations for coming shifts.
●Serving the guest in best way to guests satisfaction.
●Working as a team for the best benefits to the guest satisfaction.
●Attaining good relations with clients & getting best comments from guests.
●Taking care of the inventories of cutleries & crockery’s of restaurant on daily basis.
Educational qualifications:
(a) Completed B. B. A from Madras University Chennai.
(b) Completed National Apprenticeship from National council for vocational training govt. Of India (Delhi).
© Completed higher secondary in commerce with 60 % from ICF silver jubilee higher secondary school (Chennai).
(d) Completed SSLC in first class from Agarwal Vidyalaya & junior college.
Training experience: -
1)Completed 18 months of successful training in F&B service department from Taj Coromandel (Chennai).
Extra curricular activities: -
Under went training for life saving skills like first aid, fire fighting, and safety precautions.
Awarded as best cadet and shooter by National Cadet Corps India.
2)Obtained A-certificate in NCC.
Languages known: -
English, Hindi, Tamil & Telugu.
Nationality : - Indian.
Marital status: - Married
Date of birth
:- 21st July 1976.
Passport no .
: - Z 2820292
AFFIRMATION:
I am hereby affirming that, the above information is true to my knowledge and belief.
R. Sathish Kumar.
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