RESTAURANT MANAGER
Resume:
PANKAJ SHARMA
DUBAI, UNITED ARAB EMIRATES
DETAILS
Dubai, United Arab Emirates
**********@*****.***
Nationality
INDIAN
Driving license
UAE, INDIA
SKILLS
Creativity
Self-motivation
Critical thinking and problem solving
Computer Skills
Conflict Resolution
Decision Making
Problem Solving
Adaptability
Leadership
Teamwork
Ability to Work Under Pressure
Ability to Multitask
Customer Service
Excellent Communication Skills
Effective Time Management
Interpersonal Communication Skills
Food Service Industry Knowledge
Excellent Customer Service Skills
Leadership Skills
food cost
labor cost
profit & loss
LANGUAGES
English
Hindi
Punjabi
AWARDS
Manager of the year Tgi Fridays
Restaurant Food Safety award
Best presenter
Brand standard
Dinning Room Leadership
COURSES
Restaurant Manager Certified Training TGI Fridays Restaurant General Manager Certified Training Tgi Fridays Leadership that rocks Tgi Fridays Management Training for Personal Growth Ruby Tuesday Improving Managerial Skill Ruby Tuesday Executive and Self Development Workshop Ruby Tuesday Trainee and trainer workshop IST Fridays Kitchen Manager Essential Tgi Fridays
PROFILE
An energetic and polished professional experience in managing a fast-paced, high volume restaurant's, Plan and direct all restaurant operations. Maintain high standards of food and service, health and safety, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, engaging with vendors’ customer relations, restaurant maintenance and repair, inventory management, the efficient and profitable business performance of the restaurant and the optimal utilization of staff and training employee's
EMPLOYMENT HISTORY
Restaurant General Manager at Golden Fork Restaurant, UAE
Nov 2022 — Oct.2024
● Mange day to day operations of branches, events by being on the floor
● Meets restaurant financial objectives,Establishes and implement restaurant business plan,preparing financial, marketing, and sales projections.
● Controls P&L of assigned branches
● Control purchases and inventory by collaborating with Finance Team Maintains operations by developing and following policies and standard operating procedures
●Maintains Customers satisfaction by monitoring, evaluating, and auditing food and beverage and service offerings,initiating improvements Accomplishes restaurants human resource objectives by orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff, Maintains safe, secure, and healthy facility environment
●Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry
● Accomplishes company goals by accepting ownership for accomplishing new and different requests
Restaurant General Manager at Chinmark Restaurant, UAE
Nov. 2020 — Nov. 2022
●It is a multi cuisine Restaurant specializing in International, Indian, African and Italian cuisine
Adhere to company standards and service levels to increase sales and minimize costs, including food and beverage, supply, utility and labor costs
●Enforce sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas .
Ensure compliance with operational standards, local laws, ensuring consistent high quality of food preparation and service
●Maintain restaurant image, proper uniforms, appearance and standards Ensure positive guest service in all areas
●Supervise portion control and Quantities of preparation to minimize waste Estimate food needs, place orders with distributors, and schedule delivery of fresh food and supplies .
Respond to complaints taking any appropriate actions for guest satisfaction Ensure that proper security procedures are in place to protect employees, guests and company assets,Ensure a safe working environment
Manage shifts which include daily decision making, scheduling, planning while upholding standards and product quality
Maintain accurate and up-to-date plan of restaurant staffing needs
Restaurant General Manager at TGI Fridays, UAE
Jan. 2008 — Sept. 2020
●Staff Management: Train, and schedule employees.
Provide ongoing coaching and supervision to ensure staff follows company policies and conduct performance evaluations.
●Customer Service: Ensure excellent customer service is provided to maintain customer satisfaction.Handle customer complaints or concerns in a professional and efficient manner.
●Financial Management: Monitor and manage the restaurant's budget, including controlling expenses and maximizing profitability.
Maintain accurate financial records, including sales, inventory, and payroll.Oversee inventory levels and order supplies as needed.
Implement inventory control measures to reduce waste and control costs.Monitor sales trends and adjust strategies accordingly.
●Food Safety and Quality Assurance: Ensure that food preparation and handling adhere to safety and hygiene standards.
Monitor food quality and consistency.
●Health and Safety Compliance: Ensure the restaurant complies with health and safety regulations.
●Facility Maintenance: Oversee the cleanliness and maintenance of the restaurant's physical facilities.Arrange and maintenance as needed.
●Record Keeping and Reporting: Maintain records of sales, expenses, and employee performance.Generate reports for upper management .
●Team Building: Foster a positive work environment and promote teamwork among staff.Encourage employee morale and motivation.
●Compliance with Company Standards: Ensure the restaurant follows the brand or company's standards and guidelines.
Restaurant Manager at Ruby Tuesday, New Delhi INDIA
November 2006 — January 2008
●Building sales Controlling costs to deliver optimum business results
●Meeting profit targets
●Customer listening and ensuring 100 % guest satisfaction
●Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
●Identified team weak points and implemented corrective actions to resolve concerns.
●Inventory and waste management Job evaluation of team members and appraisals
●Ensuring all the company policies are followed at the restaurant
●Managing all aspects of facilities management & maintenance including housekeeping
Jn CDP at P&O Cruises, Southampton, United kingdom
November 2005 — August 2006
●Monitoring of assigned section ( Hot / Cold )
●Looking after the Food Quality, Quantity, Preparation & Presentation
●Maintain high standards of hygiene practices on duty
●Check the daily production requirement for Breakfast, Lunch & Dinner
●Quality and quantity of the store issue
●Shift handling.
●Assigning the specific jobs to sub- ordinates.
●Successfully avoided over portioning to the guest, pilferage, wastage
Shift Manager at Bennigans, New Delhi. INDIA
May 2005 — November 2005
●Ensure smooth running operation
●Proper Line-up Briefing, allocating staff duties
●Make sure all food and drinks prepared and served as per the O.T. ’s
●Give out Food & Beverage handouts to all new members of the team
●Co-ordinate with kitchen and service for non-available items.
●Check day’s Reservations and arrange space accordingly
●Requisitions and receiving of products & their inventory to calculate Food & Beverage cost.
●Daily walk through of the restaurant
●Submit the sales reports to the General Manager
Shift Leader at Bennigans and Ponderosa steak house, Manama Bahrain
January 2004 — March 2005
●To ensure kitchen staff follows the standardizes recipes.
●To give daily inventory to f & b controller
●Make sure that the section holders maintains its bare minimum par stocks
●Line checks, Shift meetings,.New team members training
●To ensure kitchen is clean throughout the shift
●Make sure all N.C.K. ‘s are raised before shift end
●Fill the log book with specific information if any for the next day operation
●Make sure proper closing is done before leaving the Restaurant.
Prep & line cook at Bistro Hospitality, New Delhi. INDIA
September 2001 — October 2003
●Involved in basic preparation & pre-preparation of all dishes on different sections
●Manage the station backup and maintain the par stocks.
●Maintain hygiene and sanitation as per org. standard
●part of different food & drink promotion held in Friday’s
●Follow duty roaster made by the shift leader
●In store trainer ( IST )
EDUCATION
Hotel Management, Institute of Hotel Management (IHM) Pusa complex, New Delhi, INDIA
HOBBIES
Cooking, Cleaning, Interacting with people
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