Madan Singh
RAK,United Arab Emirates
Summary
ABOUT ME To be part of an organization on which provides an environment where I can utilize my talent gained through experience, develop leadership and enhance creativity, thereby leading to professional, personal and organization onal growth.
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Talented leader offering over 5 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Proactive and friendly leader committed to improving restaurant operations. Collaborates successfully with FOH staff and kitchen team to improve processes and elevate restaurant footfall and sales. Demonstrates exceptional conflict management skills, resolving incidents to maintain customer satisfaction and loyalty.
Reliable and motivated individual seeking career in restaurant management. Applies training and problem-solving mindset to all assigned tasks. Eager to help improve and develop customer experiences to increase revenue.
Knowledgeable management professional with background in overseeing smooth-running restaurant operations. Skilled at creating positive dining experiences guaranteeing exceptional food service for every customer. Encourages customer feedback to implement insightful changes.
Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
13
13
years of professional experience
Work history
Restaurant general manager
Karma Kafe by Buddha bar RAK
Ras al-Khaimah, Imarat Ra's al Khaymah
10.2021 - Current
- Provided staff training, effectively utilising cross-training methods to maintain the highest levels of productivity.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Reviewed financial data in My Micros , adjusting operational budgets to consistently maximise profitability.
- Introduced employee recognition programs that reduced staff turnover by 3%.
- Surveyed people in the local community to assess restaurant demand and implemented marketing strategies that led to 10% increase in repeat business by local guests.
- Conducted weekly ingredient inventory, eliminating food waste issues to reduce food costs by 2%.
- Quickly identified problem situations, skillfully resolving incidents to maintain satisfaction of involved parties.
- Hired, trained and managed 25 restaurant staff to consistently exceed customer service delivery goals, boosting guest satisfaction scores from 2% to 5%.
- Developed, implemented and communicated business plans to promote profitable food and beverage sales.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Recognised and formally acknowledged outstanding staff
- Doing budgeting and P&L for the Outlet
- performance, boosting team morale and productivity.
- Ensured a safe environment for restaurant staff and guests by establishing and enforcing sanitation standards and procedures, conducting weekly bases inspections to verify adherence.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Liaised with Head Chef to launch new menu that received 10% excellent reviews on Trip-advisor and google media.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Established safe and secure dining environment with strong sanitation standards.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Analysed operations to improve restaurant efficiency and service levels.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
Duty manager
Karma Kafe by Buddha Bar
Dubai
01.2018 - 09.2021
- Supervise efficient working of departments and assigned shi s, administer pre- meal mee ngs
- Monitor and manage guest complaints, ensure sa sfac on and administer efficient follow up to receive feedback
- Perform regular inspec on of food and beverage prepara on and presenta on to enhance sales and maintain inventory to reduce the cost
- Maintain and ensure compliance to established food quality and standard
- Manage workload and ensure effec ve work of restaurant ac vi es and maintain excellent standards to meet opera onal expecta ons
- Train and instruct staff members to provide excellent customer service to ensure smooth opera on
- Coordinate with the manager for daily opera on and maintain financial and administra ve records
- Evaluate performance of the team
- Maintain personal records, schedule and reports for all staff members
- Maintain proper sanita on, hygiene standards in restaurants and maintain effec ve store presenta on
- Coordinate with the team to meet sales targets, ensure customer sa sfac on and follow company procedures to increase produc vity
- Work in coopera on with the Chef on new products, menus, promo ons and other related ac vi es
Bar and restaurant supervisor
Tamba, Abu Dhabi
Abu Dhabi
02.2016 - 12.2017
- Achieved customer reten on and increased sales through efforts to interview, hire, and train staff regarding bar prac ces and customer service standards
- Supervised customer service opera ons, trained staff, and quickly resolved issues.
- Mentored junior bartenders in mixology best practices to ensure overall team confidence and competence.
- Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
- Maintained bar stocks, replenishing daily as necessary.
- Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
- Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
- Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
- Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
- Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
- Maintained exceptional customer service at peak times through strategic management of priorities and responsibilities.
- Closely monitored stock levels to implement necessary replenishments for smooth running bar service.
Team leader
Buddha Bar, Grosvenor House Dubai.
DUBAI
12.2014 - 02.2016
- Far East cuisine restaurant & bar with 352seats
- Sec on holder ,supervising all the staff , Maintain high standards of customer service during high-volume, fast-paced opera ons
- Schedule dining reserva ons, group reserva ons, arrange par es or arrangements for diners
- Specify worksta on requirements and equipment arrangements
- Promote the company and its services generally and tending to all the guests' needs
- Beverage inventory in charge ,knowledgeable about wine Follow correct health and safety procedures to ensure welfare of both staff as well as guests
- Guest handling properly by delivering customer sa sfac on
- Training the staff on daily opera on, coaching and counseling if standards and procedures are not met
- Maintaining hygiene standards, fire safety and general safety as per company policy and Dubai municipality safety manual
- Maintaining records and checklist as per ISO and kept in file
- FOOD AND
Waiter
Grosvenor House Dubai, A luxury collection Hotel
Dubai
07.2013 - 12.2014
- Sloane's: 24 hours dining restaurant with international buffet with 200 seats
- Warmly greeted guests upon arrival to create welcoming atmosphere.
- Provided friendly, courteous service, maximising positive customer satisfaction ratings.
- Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
- Delivered food and drinks from kitchen to respective tables to meet timely expectations.
- Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
- Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
- Practiced healthy and safety measures to comply with regulations.
- Attended to customer's needs proactively for first-class waiting service.
Waiter
Grosvenor House Dubai A luxury collection Hotel
DUBAI
12.2011 - 07.2013
- Rhodes Mezzanine: fine dining restaurant by Michelin-Starred Celebrity Chef Gary Rhodes with modern British cuisine Excellent interpersonal, communication on and organisational skills
- Excellent on eye to detail and high multi tasking capability
- Able to meet deadlines along with working under pressure
- Knowledgeable about bar & restaurant opera on.
- Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
- Informed customers regarding ingredients used to address allergy and dietary issues.
- Processed cash and card payments promptly, minimising customer waiting times and enabling swift table turnarounds.
- Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
- Delivered food and drinks discreetly for seamless and unobtrusive service.
RADISSON JASS HOTEL
SHIMLA
04.2011 - 12.2011
- Nestled into the foothills of the northwestern spur of the Himalayan Mountains, this hotel features incredible views matched only by extraordinary service
- The hotel features expert prepara ons of fine Indian and interna onal cuisines at Café Valley Vue, where every meal is handcra ed
- Gorgeous views surround as you enjoy the beauty of the open deck
- Pulse Bar.
Education
WSET DIPLOMA - LEVEL
Menu Engineering : Tracking the food cost and assessing the menu dishes HACCP: Cer fied HACCP auditor of the hotel on conduc ng training. Equipment Requisi on - undefined
RESPAK: Monitoring the restaurant reserva ons and opera opera ons. MICROSOFT: Exper se in Microso excels powerpoint and word. - undefined
12 th - undefined
H.P. Board in commerce
Customer Rela ons Inventory Control Staff Development Orienta ng And Training Staff Training And Development - undefined
DUBAI - undefined
2019
BACHELOR OF SCIENCE - Hospitality Management
IHM KUFARI SHIMLA
2011
12TH - COMMERCE
H.P. BOARD OF EDUCATION
2007
SCHOOL DIPLOMA - Matricula
H.P. BOARD OF EDUCATION, H.P. Board securing
2005
Skills
- Material and resource allocation
- Menu alterations
- Ingredient inventory management
- Waste management
- Accountability programs
- Budget planning and execution
- Customer service training
- Sales forecasting
- F&B auditing
- Restaurant Manager POS system knowledge
- Employee management
- Project budgeting
- Kitchen equipment operation and maintenance
- Marketing and advertising
- Restaurant cost control
- Food preparation and safety
- Strong work ethic
- Operations management
- Produce costings
- Inventory control and record keeping
- Passion for customer satisfaction
- Recipes and menu planning
- Performance and wage reviews
- Recruitment
Languages
English
Fluent
Timeline
Restaurant general manager
Karma Kafe by Buddha bar RAK
10.2021 - Current
Duty manager
Karma Kafe by Buddha Bar
01.2018 - 09.2021
Bar and restaurant supervisor
Tamba, Abu Dhabi
02.2016 - 12.2017
Team leader
Buddha Bar, Grosvenor House Dubai.
12.2014 - 02.2016
Waiter
Grosvenor House Dubai, A luxury collection Hotel
07.2013 - 12.2014
Waiter
Grosvenor House Dubai A luxury collection Hotel
12.2011 - 07.2013
RADISSON JASS HOTEL
04.2011 - 12.2011
WSET DIPLOMA - LEVEL
Menu Engineering : Tracking the food cost and assessing the menu dishes HACCP: Cer fied HACCP auditor of the hotel on conduc ng training. Equipment Requisi on - undefined
RESPAK: Monitoring the restaurant reserva ons and opera opera ons. MICROSOFT: Exper se in Microso excels powerpoint and word. - undefined
12 th - undefined
H.P. Board in commerce
Customer Rela ons Inventory Control Staff Development Orienta ng And Training Staff Training And Development - undefined
DUBAI - undefined
BACHELOR OF SCIENCE - Hospitality Management
IHM KUFARI SHIMLA
12TH - COMMERCE
H.P. BOARD OF EDUCATION
SCHOOL DIPLOMA - Matricula
H.P. BOARD OF EDUCATION, H.P. Board securing
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