CURRICULUM VITAE

HOOSHIDAR RUSI MOHTA

***, “Aatish Apartment"

Nr. Rudri distributors, Bibini wadi, Shahpore, Surat – 395 003. DOB: 10th Feb 1979

MOBILE: 750-***-****

EMAIL: adxoyl@r.postjobfree.com

PROFILE

A senior quality professional with a wide range of experience in the food and sales industry. A team player with an ability to work under own initiative. Proven leadership skills involving managing, developing and motivating teams to achieve their objectives. First class analytical and problem solving skills. Always dedicated to maintain high quality standards. MAJOR ACHIEVEMENTS

Increased the acceptance level of finished goods from 96% to 99%

Solved major quality assurance problems

EMPLOYMENT HISTORY

Theobroma Foods Pvt Ltd. (1

st

May 2019 – 31

st

July 2022)

Designation: Restaurant Manager Responsibilities:

Hire, train and guide store employees in delivering excellent customer service.

Assign rules and responsibilities to employees for operational effectiveness.

Develop action plans for the team to meet operational and organizational objectives.

Ensure that store is maintained according to sanitation and cleaning standards.

Obtain customer feedback and make appropriate business development or changes to meet customer needs.

Monitor and manage store staffs by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve operational performance.

Identify and address issues in store performance.

Develop strategic and operational plans for managing execution and measuring results of store.

Schedule regular meetings to discuss about business development opportunities and any issues.

Communicate clearly with all employees to ensure effective store operations.

Maintain store environment clean, safe and inviting for customers.

Controls day- to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team.

Control Profit & loss maintain inventory, and taking appropriate actions. Jubilant Food Works (Domino’s Pizza) (22

nd

June 2018 – 5

th

April 2019)

Designation : Restaurant Manager Responsibilities :

Daily restaurant management operations.

Delivering superior food and beverage service and maximizing customer satisfaction.

Responding efficiently and accurately to restaurant customer complaints.

Maintaining the restaurant’s revenue, profitability

Maintain high production, productivity, quality, and customer-service standards.

Coordinate daily Front of the House and Back of the House restaurant operations.

Deliver superior service and maximize customer satisfaction.

Respond efficiently and accurately to customer complaints.

Regularly review product quality and research new vendors.

Organize and supervise shifts.

Appraise staff performance and provide feedback to improve productivity.

Estimate future needs for goods, kitchen utensils and cleaning products.

Ensure compliance with sanitation and safety regulations.

Manage restaurant’s good image and suggest ways to improve it.

Control operational costs and identify measures to cut waste.

Create detailed reports on weekly, monthly and annual revenues and expenses.

Promote the brand in the local community through word-of-mouth and restaurant events.

Train new and current employees on proper customer service practices.

Implement policies and protocols that will maintain future restaurant operations Requirements.

Theobroma Foods Pvt Ltd. (29

th

Jan 2018 - 30

th

April 2018)

Designation: Restaurant Manager Responsibilities:

Hire, train and guide store employees in delivering excellent customer service.

Assign rules and responsibilities to employees for operational effectiveness.

Develop action plans for the team to meet operational and organizational objectives.

Ensure that store is maintained according to sanitation and cleaning standards.

Obtain customer feedback and make appropriate business development or changes to meet customer needs.

Monitor and manage store staffs by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve operational performance.

Identify and address issues in store performance.

Develop strategic and operational plans for managing execution and measuring results of store.

Schedule regular meetings to discuss about business development opportunities and any issues.

Communicate clearly with all employees to ensure effective store operations.

Maintain store environment clean, safe and inviting for customers.

Controls day- to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team.

Control Profit & loss maintain inventory, and taking appropriate actions. Compass Group For Google Mumbai. (25

th

July 2016 – 31st Dec 2017)

Designation: Assistant Manager Responsibilities:

Under general supervision, assist the Cafeteria in planning and organizing the preparation, and serving of Google meals in accordance with prescribed menus with proper care on allergens to do related work as assigned for Google module.

Assist in the preparation of daily reports, menu planning worksheets, warehouse requisitions and inventory records.

Prepare and maintain accurate records and inventory control.

Assist in the preparation, handling and serving of food to ensure all safety, health, quantity and quality requirements are met for Google client.

Adhere to health and food safety standards; maintain temperature control in all aspects of food preparation and service.

Clean serving counters, tables, chairs, food containers and other equipment and ensure the proper care of the kitchen equipment.

Open and close the kitchen and cafeteria.

Organize, delegate, instruct, supervise and assist in the evaluation of cafeteria employees as directed by Google module.

Supervise work of assigned cafeteria employees as directed.

Help train personnel on operational procedures and reinforce the training of cafeteria assistants.

Identify problems and confer with the key account manager for solutions.

Cooperate with the faculty, Googlers and staff to make the food service program an integral part of the total Google program.

Maintain an atmosphere that enhances cafeteria staff relationships.

Perform related work as required, sensory evaluation, weekly WCR (MIS Report). Compass Group Pte (Singapore) (25

th

April 2014 – 31

st

July 2015)

Designation: Assistant Manager Responsibilities:

Responsible for all areas of the food & beverage operations.

Responsible for coordinating orders with purchasing office, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms.

Ensure the food & beverage operations are properly staffed with trained competent individuals.

Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health).

Participate on committees to assist with event details, and other special requirements.

Responsible for report generation on a per needs, monthly and fiscal basis.

Other duties as assigned by the Food & Beverage Manager.

Provides leadership and guidance to all team members.

Responsible for food hygiene, and health and safety issues.

Responsible to assist in menu planning, development and meal specials.

Managing the food and Beverage provision for functions and events.

Planning Menus in consultation with chefs.

Organizing leading and motivating catering Team.

Budgeting and establishing financial targets and forecasts.

Monitoring the quality of the product and service provided.

Maintaining stock levels & ordering new supplies as required.

Maximizing sales and meeting profits and financial expectations.

Planning new promotions and initiatives and contributing to business development.

Keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.

Sodexo Food Solutions India Pvt Ltd (Jun 2012 – April 2014) Designation: Senior Executive - Operations

Responsibilities:

Maintaining a high level of customer satisfaction at all times.

Maintaining dining room order of service according to the restaurant’s quality an service standards.

Safety and cleanliness of front of house staff, customer areas and areas surrounding restaurant, ensuring all cleaning and maintenance schedules are complied with.

Ensuring correct operation and balancing of cash registers & daily reporting.

Recruit and induct floor and bar staff (ensuring adequate skilled staff levels are in maintained at all times).

Organizing the roster to ensure all shifts deliver high service standards.

Covering extra shifts as required, in the case of staff shortages, to ensure service standards are maintained.

Increase sales at all opportunities through customer service staff practicing up upselling and cross selling.

Maintaining set labour costs.

Creating a harmonious team oriented environment amongst all staff within the restaurant. Assist in the planning for future development of service improvements. Kanaka Catering, Thane (Aug 2010 – April 2012)

Designation: Operation Head Responsibilities:

Responsible for assisting in the smooth running of the catering functions.

To liaise with the catering coordinator to ensure the smooth operation of cafeteria.

To be responsible for maintaining the general appearance and cleanliness of the cafeteria.

To order stock and check stock levels and to do the end of month stock takes of cafeteria.

Ensure food and beverage orders are of consistently good standard and delivered in a timely manner.

Assisting on hot food counters, serving beverages whilst keeping company standard of control and presentation.

To assist within the kitchen area, preparing hot and cold food maintaining food counters are well stocked.

YMCA Restaurant, London (Jan 2007 - Jan 2009)

Designation: Restaurant and Functions Supervisor

Responsibilities:

Responsible for assisting in the smooth running of the front of house operation for the customer’s service, the restaurant and for functions.

To liaise with the catering coordinator and Chef Manager to ensure the smooth operation of restaurant.

To be responsible for the management of the hot food on the counter.

To be responsible for maintaining the general appearance and cleanliness of the restaurant.

To set up & prepare for functions as per instruction from the Chef Manager or Catering Coordinator.

To order stock and check stock levels and do the end of month stock takes. BP Connect @ Marks & Spencer, Wild Bean Café, Hammersmith Flyover, London

(June 2005 - Jan 2009)

Designation: Food Service Assistant

Express Shopping ltd. is a leader in convenience retailing offering customers a wide range of quality services.

Responsibilities:

Quality assurance customer service.

Good leadership, effective management and effective communication.

Maintain food service facility in a clean, safe and satisfactory condition.

Assist in receiving, inspecting, wrapping and storing of food stuffs supplies and materials.

Maintain stock records as required.

Working as a part of management team.

Earn Ezee Marketing Pvt. Ltd., Mumbai, India (Aug 2003 - Nov 2004) Designation: Asst. Sales Manager Responsibilities:

Maintaining and developing relationships with existing customers via meetings,telephone calls and emails.

Visiting potential customers to prospect for new business.

Acting as a contact between a company and its existing and potential markets.

Negotiating the terms of an agreement and closing sales.

Gathering market and customer information.

Negotiating variations in price, delivery and specifications with managers.

Advising on forthcoming product developments and discussing special promotions.

Liaising with suppliers to check on the progress of existing order.

Reviewing own sales performance, aiming to meet or exceed targets.

Gaining a clear understanding of customers’ businesses and requirements. Direct Capital Services, Mumbai, India (Aug 2002 - July 2003) Designation: Sales Executive Responsibilities:

Be able to create and generate sales opportunities.

To lead an experienced team of capable people to deliver great service.

Good relationship with key customers.

Managed team of 6 people assigning those tasks and motivating to meet those deadlines. Ratan Tata Institute (Nov 2001 - May 2002)

Designation: Stall Attendant Responsibilities:

To offer customers the best possible service and exceed their expectations.

To provide a welcoming, relaxing and safe environment for customers.

Know what promotions are on offer and update knowledge of products and menu contents.

Assisting on hot food counters, serving beverages whilst keeping company standard of control and presentation.

To assist within the kitchen area, preparing hot and cold food maintaining food counters are well stocked.

Liaise with management and team to ensure task is carried out efficiently. TRAINING

Various courses including

Fire and first aid (Master Brewer Hotel in Hillingdon, London).

Foundation certificate in Food Hygiene (London).

Food Safety in Catering (London).

AWARDS

The 1995 prize for Thinking Programme.

The 1998 prize for All India General knowledge Quiz. QUALIFICATIONS

Diploma in Hospitality Management from City College of London (2005 - 2006).

BBA from Harvey University, London (2005 - 2008).

Contact this candidate