Experience

NEO Restaurant Bournemouth
• Hospitality
• 1 - 100 Employee
• General Manager

  • Sep 2020 - Present


Oceana Hotels

• India

• Group Food & Beverage Operation Manager @ Oceana Hotels, & Ventana Grand Cafe

  • Oct 2007 - Present

  Assist, advice and deputise for, the Director in the smooth running of the Company. Responsible to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. Ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service. Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return. Managing 5 hotels high volume Restaurants & Bars improving all controllable costs thereby maximising financial performance. Also responsible for effectively developing, managing and leading the all Bars and Restaurants team to provide excellent service. Ordering of supplies as and when necessary for the group. Carrying out accurate cash-up procedures at end of night. Liase with Kitchen and other Departments regarding procedures, service, etc. Communicating regularly and efficiently with Bars, Restaurants & Brasserie Managers Maintaining or implement new efficient and effective work methods and systems. Preparing and issuing, according to bar & restaurant practice, staff rotas which will provide adequate cover in the most effective manner. Ensuring all deliveries are checked in correctly and that all relevant delivery dockets/ invoices are correct. Practicing economy and to minimize any incorrect usage of any resources with particular attention given to achieving the Maximum G.P %/Labor % and minimizing variable expenses. Regularly price checking all beverage items bought for the operation, to ensure that we are buying at the best prices available. Satisfying all type of customer requirements by ensuring that the service is constantly maintained at a consistently high standard with particular focus on regular clientele. Show less



Jimmys Bar & Brasserie

• Bar and Brasserie Manager

  • May 2005 - Sep 2007

  Setting good example for the staff with regard to punctuality, attendance, attitude and hygiene. Training new staff in methods and procedures. Implementing Grievance and Disciplinary procedures where necessary, and report all serious breaches of discipline to Operations Manager, General Manager. Providing induction training for new staff, and complete Skills Checklists within their first month of employment. Holding regular departmental meetings. Directing, controlling and organizing the assistant bar manager and all staff to ensure that the required high standards are achieved and maintained. Advising staff of unavailability, composition of dishes, information relation to drinks, wines,cocktails etc., and any other relevant information in order to ensure the efficient operation of the Bar. Maximising all business opportunities to drive sales. Productivity: Ordering of supplies as and when necessary. Carrying out accurate cash-up procedures at end of night. Liase with Kitchen and other Departments regarding procedures, service, etc. Communicating regularly and efficiently with Assistant Bar and Brasserie Manager Maintaining or implement new efficient and effective work methods and systems. Preparing and issuing, according to bar practice, staff rotas which will provide adequate cover in the most effective manner. Cost Control: Ensuring all deliveries are checked in correctly and that all relevant delivery dockets/ invoices are correct. Practicing economy and to minimize any incorrect usage of any resources with particular attention given to achieving the Maximum G.P %/Labor % and minimizing variable expenses. Regularly price checking all beverage items bought for the operation, to ensure that we are buying at the best prices available. Quality of Bar and Brasserie Service: Satisfying all type of customer requirements by ensuring that the service is constantly maintained at a consistently high standard with particular focus on regular clientele. Show less



Loch Fyne Restaurants

• United Kingdom

• Restaurant Manager

  • Sep 2004 - May 2005

  Taking responsibility for the business performance of the restaurant. Analysing and planning restaurant sales levels and profitability. Organising marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shift/week, including staff control, food control and sales. Creating and executing plans for department sales, profit and staff development. Setting budgets and/or agreeing them with senior management. Planning and coordinating menus. Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the company's uniform standards. Meeting and greeting customers and organising table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organising and supervising the shifts of kitchen, waiting and cleaning staff. Show less