Restaurant Manager Quality Assurance

Rohit Kumar Prasad

Mumbai, India

Mob # 91-916*******

Wats up # 91-916*******

Skype Id: Rohit Prasad

SUMMARY

Accomplished professional in the field of Hospitality Management, having 10 years of diverse experience in Multinational Chain of Restaurants. Dynamic results oriented Restaurant Shift Manager offering focused leadership to drive sales and profitability in highly competitive market.

CORE COMPETENCIES

Constantly achieve performance goals through enthusiasm, tenacity and initiative, which compliment knowledge/expertise in:

Team building/staff training

Guest relations

Inventory Management

Cost Control

Quality Assurance

Policies and procedures

Facilities /safety management

Continuous Performance Improvement

PROFESSIONAL EXPERIENCE

1441 Pizzeria Wood Fire Concept (The Troffy Chain Factory Pvt Ltd.) Mumbai, India 10th February 2021 – Present work till now.

Assistant Restaurant Manager

Key Deliverables:

Planning and maximizing the sales and profit contribution of the brand.

Leading and motivating people by setting example

Training Ops Leader and staff about Food Safety Management, HACCP

Accountable for achieving monthly Targets

Direct efficient guest flow through participative shift management scheduling of staff.

Oversee employee’s relations and encompassing staff recruitment, training and performance evaluation

Prepare payroll

Handle monthly inventory and vendor relations to ensure the timely and cost effective purchasing of food, beverages and small ware.

Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.

Prepare and track sales budget, consistently meeting a monthly target.

Hold P & L accountability: manage sales analysis, forecasting and reporting activities.

Report directly to corporate and RSC representatives.

Ensure the integrity of restaurant operations through excellence customer relations.

Participating in Menu Planning, pricing and designing.

PIZZA HUT (Al-Kout Food) Erbil, Iraq June 2015 – July 2020

Restaurant Shift Manager/ Assistant Restaurant Manager

Key Deliverables:

Planning and maximizing the sales and profit contribution of the brand.

Leading and motivating people by setting example

Training Ops Leader and staff about Food Safety Management, HACCP

Accountable for achieving monthly Targets

Direct efficient guest flow through participative shift management scheduling of staff.

Oversee employee’s relations and encompassing staff recruitment, training and performance evaluation

Prepare payroll

Handle monthly inventory and vendor relations to ensure the timely and cost effective purchasing of food, beverages and small ware.

Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.

Prepare and track sales budget, consistently meeting a monthly target.

Hold P & L accountability: manage sales analysis, forecasting and reporting activities.

Report directly to corporate and RSC representatives.

Ensure the integrity of restaurant operations through excellence customer relations.

Participating in Menu Planning, pricing and designing.

SECOND CUP COFFEE SHOP, Erbil, Iraq June 2014 – Mar. 2015

Supervisor

Barista and food service duties including preparing coffee, cappuccino, espresso and cold beverages.

Maintain excellent client and customer relations

Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food

Estimate and order ingredients and supplies required

Establish methods to meet work schedules

Ensures proper selection, motivation, training and evaluation of team to provide an exceptional customer experience to ensure standards of operation, quality and services, are consistently executed and if necessary, take action to correct any breach in standards.

Participate in the selection of food service staff and assist in the development of policies, procedures

Complete required administrative paper work

Cash in and cash out functions

Ensuring strict compliance with Company’s Policy.

STEAK ESCAPE RESTAURANT, Erbil, Iraq Aug. 2013 – May 2014

Assistant Restaurant Manager

Operational Management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;

Financial Management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls.

People Management: recruiting new staff, training and developing existing staff,

Motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas (roster).

Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;

Ensuring high standards of customer service are maintained;

Implementing, and instilling in their teams, company policies, procedures, and ethics.

Handling customer complaints and queries;

Devising and marketing promotional campaigns;

Preparing reports and other performance analysis documentation;

Reporting to and attending regular meetings with operations manager or head office representatives;

Provide positive leadership to promote a strong teamwork environment and fun atmosphere.

Perform other duties and responsibilities as requested by Operations Manager.

STEAK ESCAPE, Erbil, Iraq Jan. 2013 – July 2013

Restaurant Shift Supervisor

Provides leadership for workers on the front lines.

Have in-depth knowledge of the work

Motivates the employees to meet the business expectations and goals.

Direct the activities of workers during specific period or shift.

Evaluates the performance of workers, provide training and create work schedule.

Prepares production or sales reports for management

Ensuring their departments meet the company’s expectations for quality, productivity and safety.

Handles the complains or request for time off.

Investigate a complaint and resolve personality issues between workers.

Develop employees and encourage workers to set goals and strive for advancement in the organization.

Reports to Store Manager.

PIZZA HUT, (DODSAL PVT. LTD.) India Feb. 2010 – Sept. 2012

Restaurant Shift Manager

Manager day to day shift activities and restaurant operation(front and back house)

Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.

Assist in the development of implementation of new menus and beverage marketing programs. Achieve budgeted revenues, control expenses,food cost and labor cost

Ensure all the SOP’s are being followed by staff

Supervise the preventive maintenance and upkeep of equipment’s, facility and grounds.

Managed the overall performance of food service facility and kitchen operation.

Oversee the quality of recipes, service standards and sanitation practices.

Coordinated work schedules, ordered food and supplies and develop restaurant team.

PIZZA HUT, MUMBAI (ACDR) Jan 2007- Jan 2010

Restaurant Crew Training Squad

Controlling production

Crew Training

Inventory control

Educational Qualification

2008 HSC Delhi Board

2006 Delhi Board

Achievements

Completed LAR 1 (leading a restaurant) from YUM International

Completed LAS (leading a shift) from YUM International

Languages Known

English

Hindi, Marathi, Bengali

Kurdish, Arabic

References:

1.)Mr.Mazen Alchaleh

2). Mr. Martin Mangion

3). Mr. Harish Chikalinga

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