Anurag Chambel

Sohar, Oman

+968********

adyspl@r.postjobfree.com

CAREER

OBJECTIVE

EXPERIENCE

Restaurant manager with 14+ Years

of experience managing a high-

quality and fast paced five star

restaurant. Ability to train staff to

the highest standards of customer

service, ensuring increased

customer satisfaction, reduced staff

turnover rates, and a 92% rise in

sales through upselling techniques.

Looking to use my skills and proven

track record of assisting restaurants

to achieve new levels of

profitability and efficiency for your

establishment

SKILLS

Accounting operation

Budgeting

Attention to detail

Customer focused

Profit and loss

Capex

Coaching

Decision making

Enthusiastic

P.O.S.

Menu planning/Costing

Dec 2022 -

Till now

July 2020 -

Jan 2022

Aug 2018 –

July 2020

Sep 2016 –

Aug 2018

March 2012

– Aug 2016

June 2011 –

Feb 2012

Jan 2009 –

June 2011

JOB TITLE – Outlet manager

Radisson Group (Hotel) – Sohar, Oman

Restaurant name- Al Zafaran (International

cuisine)

JOB TITLE – Unit manager

Ripples Kitopi (Cloud Kitchen)– Riyadh, Saudi Arabia Kitchen name-Kitopi Olaya ( Italian, American,

Chinese, Arabian, Japanese )

JOB TITLE – Assistant restaurant manager

Compass Sky view (Hotel) – Bangkok, Thailand

Restaurant name-Prime prime+ steak house

Restaurant and bar – Mojjo (Japanese cuisine)

JOB TITLE – F&B team leader

Burj Al Arab (Hotel) – Dubai

Restaurant name- Scape (Peruvian, Italian)

JOB TITLE – F&B service assistant

Grosvenor House (Hotel) – Dubai

Embassy Dubai (nightclub, Italian)

Buddha bar (Chinese and Japanese cuisine, Bar)

JOB TITLE – F&B service assistant

Taj Lake Palace (Hotel) – Udaipur, India

Neel Kamal (Fine dining Indian cuisine restaurant) JOB TITLE – F&B service assistant

Leela Kempinski (Hotel) – Udaipur, India

Restaurant name-Sheesh Mahal (Fine dining Indian)

Excellent interpersonal skills

Sales oriented

TRAININGS

Train the trainer

Haccp certified

WSET Level 1, Dubai

EDUCATION

2007-2008 Diploma – I.H.M. – Jodhpur, India

Diploma in food and beverage production.

2005-2007 SENIOR SECONDARY – - S.V.M. Kashipur, India S.V.M. Senior secondary school

2004-2005 HIGH SCHOOL – S.G.M. – Kashipur, India

S.G.M. High school

DUTIES

AND

RESPONSIBILITIES

Managing venue’s finance and sales, food

cost, revenue targets,man power cost,

payroll etc.

Build sales and guest counts through

leadership of service staff and involved in

the actual operations of the restaurant.

Perform monthly inventory for all

restaurant equipment, china, glassware,

cutleries, machines and big equipment’s

endorsed under my responsibility.

Ensuring all the orders and presentation of

food are preparing as per standard.

Efficiently resolves customer concerns to

mutual satisfaction of all involved parties.

Walk through inspection of restaurant,

timeliness and ensure excellent guest

service quality.

Updates of sales-program and constantly

inform team members on all promotions,

novelties and changes in the sales-

program.

Clearly communicate priorities concerning

restaurant readiness, the menu, and

promotions through pre-shift and regularly

scheduled monthly departmental meetings

with team.

Coach assistant managers, supervisor and

junior team members.

Organize the department in such a way

that the department functions well, also

during my absence.

Instruct team about local food hygiene and

HACCP guidelines.

Develop menus in conjunction with the

head chef and head sommelier.

Assign tasks and coordinating work shifts,

timetables and staff leaves.

Monitor stock levels and control orders

for food and drink supplies.

Ensuring excellent customer service and

dealing with customer feedbacks.

ACHIEVEMENTS

Restaurant Hired, trained, and coached 50+ staff members on customer service skills, food and

beverage knowledge, and COVID-19 safety standards

in preparation for the April 2020 restaurant grand opening.

Reduced variable costs by 7% through tighter controls on overtime expenditures and inventory waste.

Consistently exceeded monthly goal by a minimum of 10% by training FOH staff on upselling techniques and creating a featured food and beverage program.

Maintained an employee retention rate 25% higher than the industry standard through management

training programs, periodic performance reviews, and motivational coaching tactics.

Increased the profit margin of select menu items by 15% by switching to a local supplier with lower

ingredient costs.

Ensuring all the orders and presentation of food are preparing as per standard.

Created a cross-training program ensuring FOH staff members were able to perform confidently and

effectively in all positions.

Increased customer engagement on company social

media accounts by 20% through interactive

promotions and contests.

Provided extensive health and safety training to all staff members, achieving a score of 99% from the

Restaurant Health Inspection Committee.

Implemented a revised inventory system focused on storage conditions, and ordering techniques resulting in a 6% decrease in losses created by food waste.

Designed wine and food paring which generates a full 40%increase in monthly wine sale.

Designed monthly booklet of promotions so guest has a brief idea about our monthly promotions.

Implemented a new reservation platform, which

encourages our in house guest to dine with in the

same or in sister group, and it is a raise in 15% sale of other venues.

PERSONAL

DETAILS

Gender- Male

Nationality- Indian

Date of birth- 14-03-1990

Maritial status- Single

Language proficiency- Hindi,English

Contact this candidate