MS OFFICE / EXCEL
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
09.1997 - 10.1999
Degree - Economics
03.2000 - 09.2002
Pre-Degree -
06.1995 - 09.1997
X -
06.1994 - 03.1995
Skills
Trained in performance and wage reviews
Inventory control and record keeping
Order delivery practices
Customer retention
P & L Management
Data analytics
Employee Engagement & developing
Supply chain management
Point of Sale (POS) system operation
Kitchen equipment operation
Regulatory compliance
Software
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