Area Director or Director of Operations postions

To whom it may concern,

My name is Anu Nanda. I am responding to the position you may have available. I hope the following information regarding my background, experience and career path aligns with your company requirements and brand vision.

I have a bachelor's degree in Business Management and a Master’s degree in Business Administration from NYU’s Stern School of Business.

Although my deep passion for the hospitality industry began twenty years ago as a hostess for The Capital Grille at the age of 15; my leadership career began as a Beverage-Service manager for The Capital Grille sixteen years ago. After a short three years I was promoted to the Assistant GM, and then I continued with Darden and completed nine NRO’s with Seasons 52 as The Director of Training, eventually over-seeing 14 locations. This amazing opportunity allowed me to work with culinary and sommelier icons and writing/developing the Foundations of Leadership with them.

I was privileged and honored to be asked to help rectify and get financially and culturally on track with one of the locations and asked back in operations as a Managing Partner for three years. After these amazing years and positions with Darden, I left in search of building my leadership skills and pursuing my genuine passion for leading people and engaging with guests in the hospitality industry.

I am most passionate about proper hiring and training for new leadership and team members and while some may argue, believe in on-going training, coaching, praising and mentorship even at times more important. I believe development of team to be the center of a successful restaurant operation. I ensure all culinary and service team members alike have the tools they need to be successful in both operational success and financial success for the company and inevitable themselves. Every step you take in your business day cycle should be engaging with the product, the team or guests- titles aside from entry level leadership to Director level.

Having been exposed to both private and corporate concepts in Director level positions, I realized I take pride in working hands on not only with service but also deeply embedded passionate for the culinary side. This has been an incredible tool to attain the Corporate Chef/Owner respect and my awareness and ability to coach and train and work on the line following recipe adherence, sanitation, safety, and daily operations.

I am a top line focused yet bottom-line driven operator. I believe the leadership takes care of the team, the team takes of guests, the guests take care of sales and sales cures all. The subtle/ delicate balance of the Art of Hospitality must meet the Art of Business and as a multi-unit operator and mentor I have been successful in sharing the skills and tenacity it takes to exceed financial and brand vision expectations.

I am affluent in managing and teaching P&Ls, and multiple operating systems not limited to but including Inventory (i.e., CTUIT, Compeat advantage/ workforce, Margin Edge, Restaurant 365), generating projections and budgets, schedules/labor control (i.e., Schedule fly/Hot schedules) and guest flow and control (i.e., Open table, Yelp reservations, Resy). I am also comfortable with Micros, Aloha, Dash, and Digital Dining both POS and back office.

The combination of my extensive administrative skills with my guest service experience and passion for the culinary aspect has enabled me to complete diverse and multiple tasks in a timely and efficient manner while still permeating my friendly & upbeat demeanor. Acquiring soft skills and technical skills, I have continued to possess high, positive energy and I am hard working, dedicated, honest and most importantly, have a passion for people and this industry. It excites me to see guests enjoy food and beverage after a long hard day at work or tedious daily life and strive to encourage staff to do the same using employee empowerment and motivation. I have an incredible talent to bring fine food/wines and cocktails to life and create the ultimate guest experience while showing off our company’s culinary capabilities and bringing the company’s standards to a new level!

I hope these are the qualities you are seeking, and you kindly consider me in your hiring process because I believe I have the ability, willingness, desire and endurance to sustain in this business! I thrive off the energy of the restaurant business and believe it is simply two-tiered Product and People. - Great Food (product) and Great People. Teaching and constantly training is where I excel, and I will never change my belief that through our team members and emphasis on guest focus we can attain the figures and budgets we want. Most importantly, I commit to my career and believe that I’m a lifetime employee that is willing and wanting to work as hard as it takes for the success of the business; not only meeting but exceeding expectations. Being a manager is not merely being a supervisor but a leader that takes initiative and embraces the culture of his/her concept and shows desired behaviors by example in every action.

We are the only industry in the world that allows celebration of life as a motivator. Food and drinks bring people together. My passion stems from being in a people business serving food and when we are not serving guests; we are serving each other.

With regards to salary requirements, my most recent base pay is 131,000 with potential for a 15% bonus/ variable compensation of my salary.

However, since my main goal/ priority is to use what is applicable of that already have learned yet expand my knowledge, recognize my weakness and improve any way I can; salary is secondary in my career search. Thank you for your time and looking forward to hearing from you! My resume is attached on the following pages, with the most recent place of employment being last.

Anu Nanda

6638 S Goldenrod Road

Orlando, Florida 32822

********@*****.***

347-***-**** (work cell)

917-***-**** (personal cell)

PROFILE

Detail oriented and organized self-starter with the capability of efficiently and systematically handling diverse and multiple tasks.

Effective written and oral communicator with the ability and desire to quickly convey important information and ideas.

Proficient with multiple software packages including but not limited to Microsoft Word, Power point, Excel, In-design, and Adobe/PDF.

Knowledge of several Restaurant operating systems including, Digital Dining, Aloha, Micros and DASH, CTUIT, 365, Open Table, Yelp Reservations

EDUCATION

2005-2006- The University of Texas at Austin (Undergraduate)

Major: Business Management

2006-2009- The New York University Stern School of Business –(transferred)

Major: Business Administration

Minor: Accounting and Finance

2009- 2012- The New York University Stern School of Business (Graduate)

Master’s in business administration

EXPERIENCE

Capital Grille & Seasons 52 - Darden Restaurant Group -Managing Partner/ Director of Training and Development June 2002-May 2016

2002- 2007- Hostess at the age of 15 and slowly worked my way up to the Beverage Manager title at the age of 19; I then was promoted to the AGM in the heart of Park Avenue South Capital Grille. (Now relocated to 42nd street).

2008-2012 Director of Training and Development (Upon graduating and receiving my MBA). I took the opportunity to travel and open some of the highest volume locations of Seasons 52 including Altamonte Springs, Tampa, King of Prussia and Costa Mesa. Opening nine Darden restaurants by far has been the highlight of my career. I oversaw Southeast Region 14 locations.

2012-2016- Final three years I chose to return to operations with a wealth of knowledge and I was stationed in Tampa as the Managing Partner for the Westshore location.

Sushi Pop- Regional Manager November 2018-November 2020

General Manager for the original Sushi Pop a Japanese inspired fusion privately owned concept in Oviedo, Florida and then I was promoted to run two locations as a regional operator and administrator. This unique opportunity allowed me to explore a creative side. I immersed in the understanding of Japanese cuisine and service and took pride in implementing structure and organization from my corporate background. I was directly responsible to all aspects of what corporate in a larger concept handled including but not limited to: Accounts pay and receiving, menu and website design, payroll, setting up all vendors and accounts for new restaurants and continuing relationships with current vendors and purveyors, and human resources.

Centurion Restaurant Group -Director of Training January 2020-March 2020

Support for Managing partners and Chef partners I was intensely trained to ensure when traveling to all 14 locations I would be an extension and liaison for the training, corporate and executive teams; ensuring SOPs and culture was being driven and operations were performing at the high standards and expectation of our owner’s vision. Furloughed due the pandemic.

Fielding’s Culinary Group -Area Director of Operations- April 2020 to May 2022

Area Director overseeing four locations. Two private locations in The Woodlands Texas and two locations in Houston. Fielding’s features American cuisine with international influences of French and Portuguese from co- founder Michelin Star Chef Edelberto. This high-volume restaurant generated 6 million 2019- 2021 despite the pandemic. Over saw 60 team members, 6 leaders, and a wine program of 500 by the bottle.

Artistry Restaurant Group- Area Director

June 2021 to present.

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