Summary
Overview
Work History
Education
Skills
Software
Certification
Timeline
Manu B

Manu B

Restaurant Manger
AL QUSAIS

Summary

Secure a responsible career opportunity to fully utilize my training and skills, while making a significant contribution to the success of the company. Talented kitchen leader offer over 5 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.

Overview

16
16
years of professional experience
8
8
years of post-secondary education
2
2
Certificates
1
1
Language

Work History

Restaurant Manager

Buffalo's Ranch
Jabriya
05.2017 - 03.2022
  • Reviewed and monitored scheduling, purchases and other expenses to maintain quarterly budget.
  • Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.
  • Performed statistical analyses to gather data for operational and forecast team needs.
  • Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices. Managed 15% growth expanding dining area @ pandemic time. Also achieved consequent first quarter sales target for the year of 2021.
  • Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
  • Reconciled daily sales transactions to balance and log day-to-day revenue.
  • Coached sales associates on product knowledge by using wide variety of training tools.
  • Maintained strong knowledge in handling of perishable products in dairy, meat and produce departments.
  • Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Delivered positive results by controlling monthly operations budget and limiting financial discrepancies.
  • Scheduled and led weekly store meetings for all employees to discuss sales promotions and new inventory while providing platform for all to voice concerns.
  • Completed point of sale opening and closing procedures.
  • Managed inventory control, cash control and store opening and closing procedures.
  • Supervised guests at front counter, answering questions regarding products.
  • Protected store from loss or theft by setting and enforcing clear security policies.
  • Minimized on-site cash with frequent deposits and high accuracy in predicting operations.
  • Set effective store schedules based on forecasted customer levels, individual employee knowledge and service requirements.
  • Provided cost effective staff schedules at pandemic period.
  • Managed 750 kd Average daily sales & week end sales of 1100 as well.

Assistant Restaurant Manager

Buffalo
Jabriya
05.2015 - 05.2017
  • Handling of Guest & their complaints, feedback, concerns etc
  • Gathering guest data / comments / Recommendations
  • Keeping staff records includes their visa status, Id expiry, Insurance expiry, vaccination details, passport details
  • Handling Staff appraisal procedures includes Internal & external incident reports
  • Keeping Operation oriented action staff files on SOP violations
  • Issuing POS cards & managing their working hours / OT / cancelled Offs as per business & company policy
  • Handling Restaurant license Records & Renovation policy as per requirements
  • Maintaining Records including kitchen equipment, building /electrical/network based/delivery vehicle related documents with service details
  • Monitoring & Recommends E O M valuation
  • Also handling inventory procedure includes:
  • Receiving & encoding transfer items from the central store
  • Checking the expiry & quality as per standards
  • Maintaining & tracking the data for Meat / vegetable / Poultry consumption
  • Monitoring the food & non – food separate consumption
  • Monitoring the wastage list & revising the reduction solution for the weekly food wastage
  • Tracking the direct supplier products & reporting month end report to the account department
  • Keeping record for the sensitive item & cross checking the food cost
  • CASH & P O S Management
  • Assigning staff as per business timings
  • Tracking promotions / Discounts
  • Tracking Q S A / Voids –Return procedure
  • Arranging staff meeting for up-sale products as per the season & introduce priority selling patterns
  • Handling in store petty cash includes:
  • Allocating staff cash float / daily expenses vouchers /garbage clearance voucher / used oil voucher
  • PAY ROLL
  • Handling pay-roll includes: staff transfer, New joining, part time working hours, delivery application driver hours, absent days, cancelled offs & over time track as per the company policy
  • Name: Manu B
  • SALES TRACKING
  • Handling sales tracking includes Daily sales tracking, Delivery area, Sensitive items, take away, dine in, delivery applications like talabat & Deliveroo sales
  • Menu items comparison & Time period sales comparison
  • TRAINING:
  • Allocating new staff training as per departmental schedules with training module manuals
  • Cross checking their performance
  • Reporting top management about their training completion with recommendations
  • Reports Handling for Higher Management:
  • Ensuring incoming staff complies with company policy
  • Training staff to follow restaurant procedures
  • Maintaining safety and food quality standards
  • Organizing schedules
  • Keeping track of employees’ hours
  • Recording payroll data
  • Handling Inventory staying within the budget limitations

Supervisor

Buffalo south west
05.2009 - 04.2014
  • Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Monitored expenditures to mitigate risk of overages.
  • Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
  • Coordinated employee schedules to keep pace with business needs and meet company demands.

Le Serveur

Al Saraya Palace Lebanese Restaurant
Salmiya
01.2005 - 01.2008
  • Serveur
  • Reporting to Restaurant Manager.
  • Managed 15 cover
  • Managed buffet service

Industrial Trainee

Palms Solitaire Air Port Hotel
Delhi
02.1998 - 10.1999
  • Reviewed and updated standard operating procedures per specifications.
  • Minimized communication issues between managers and workers by effectively maintaining records.
  • Monitored and tracked team performance to identify and target deficiencies.

Education

Hotel Management Course - Diploma

Food Craft Institute , COCHIN,KERALA,INDIA
09.1997 - 10.1999

Degree - Economics

M G University, Kerala
03.2000 - 09.2002

Pre-Degree -

M G University, Kerala
06.1995 - 09.1997

X -

Board of Public Examination, St. Joseph's High School.Kidangoor.Cochin.Kerala
06.1994 - 03.1995

Skills

Trained in performance and wage reviews

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Software

MS OFFICE / EXCEL

MICROS POS

DELIVEROO/TALABAT APPLICATIONS FAMILIAR

Certification

HACCP BASIC

Timeline

HACCP BASIC

03-2022
Restaurant Manager - Buffalo's Ranch
05.2017 - 03.2022
Assistant Restaurant Manager - Buffalo
05.2015 - 05.2017

JOHNSON DIVERSY HEALTH & SAFTY

07-2012
Supervisor - Buffalo south west
05.2009 - 04.2014
Le Serveur - Al Saraya Palace Lebanese Restaurant
01.2005 - 01.2008
M G University - Degree, Economics
03.2000 - 09.2002
Industrial Trainee - Palms Solitaire Air Port Hotel
02.1998 - 10.1999
Food Craft Institute - Hotel Management Course, Diploma
09.1997 - 10.1999
M G University - Pre-Degree,
06.1995 - 09.1997
Board of Public Examination - X,
06.1994 - 03.1995

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