Regional Head CV

Grangemouth


  • Regional Head



    Personal Details
    Telephone Number:   View Contact Details
    City:   Grangemouth
    Desired job title:   Regional Head
    Location:   Grangemouth
    Languages:  
    Added On:   about a month ago

    Internal

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    Industries

    Catering Finance IT Marketing senior

    Job Titles

    Caterer Catering Manager Planning Waiting Staff Social Media Regional Head Senior & Management Manager

    Skills

    Area Manager General Manager Interim Manager operations Lounge Budgets & Budgeting effective management restaurant design Microsoft Excel Microsoft PowerPoint Microsoft Word Microsoft Word 2000 Fine Dining Standard Operating Procedure EPOS proper staff scheduling/forecasting Other Educational Qualification Other Catering Financial Management Payroll Forecasting Audit Coffee Shops system support

    Qualifications

    Finance Bachelor of Science Hospitality Management Health & Safety Security & Safety

    Employment History

    Regional Head

    2016 - Present

    for (Edinburgh & Aberdeen) ------- Responsible for operations Lounge, Bar & Restaurant 4 Branches - Constitution Street (EDINBURGH) 180 covers each. Belmont Street, Bridge of Don (ABERDEEN) 220 covers each * Analyzed potential restaurant locations & themes, comparing other successful restaurants in the area. * Oversee the day to day operations through effective management of team members, including field visits. * Work with in multiple restaurant, order supplies, monitoring of daily sales and customer satisfaction. * Responsible for all out door /indoor parties, banquet, weddings, ceremonies, community events / Sponsorships, Music/ Film catering contracts, Closely working with tour groups such as Rabies, Kuoni tours, GTA travels, Globe Tours, Red apple and many such ground operators. * Have done over 117 events in last year alone, maximizing profits& contributing significantly to outdoor revenue by over 67% compared to the previous years, which tops the all time record sales for 2015-2016 since the company started. * Hire New Employees, Branch managers, Training and manuals * Maintain Budget for the region, Marketing, Social Media, Web Search optimization * Set up of social media accounts and help with menu and restaurant design. * 4 Restaurants new menu engineering & design. * Programed ECpos(point of sales System) incorporate both restaurant and take away functions allowing the business to capitalize on both markets. * Created restaurant menu selections & price ,analyzing costs and revenues to cover projected expenses ,Cost containment budgeting for food and labour * Brought restaurants up to health code. * Forecasted revenues and expenses on the basis of twelve months of operations, identifying to cover projected expenses. Had done two Multiple Projects in 2016 both challenging /exciting ***********


    Consultant General Manager at Fine Dine restaurant

    2016 - 2016

    *********** Lounge, Bar & Restaurant - Fine Dine restaurant (110 Covers),-Lounge/Bar (50 covers) ------- &


    Consultant General Manager

    2016 - 2016

    & Consultant General Manager, Surrey ( ------- Fine Dining/ Buffet lunch, restaurant/ lounge- (280 Covers). Note: (Responsibility for these 2 projects have been pretty similar) * Full Business Set-ups, creating New Bar & lounge * POS System Set-up/Training inventory control systems to reduce waste. * Increased sales by redesigning menu layouts allowing for 60/40% food/beverage split ahead of industry standards. * Enhanced service and quality by collaborating with culinary team to establish BOH standard operating procedures. * Improved sales/profits by educating owners/chefs to take advantage of seasonal and predominately local products. * Played key roles as interim manager during upgrading and hiring transitions of new managers. * Served as General Manager during transitions of hiring, training and promoting of Managers. * Maintained high service levels by training managers on proper staff scheduling/forecasting/seasonal sales trends. * Established training sessions on menu selling of chef specialties and food/drink paring to increasing the average sale. * Amplified revenue by setting up a new takeaway unit, offsetting some of the business loss in the slack periods, now doing about 45% of gross sale daily. ***********


    General Manager at Namaaste Kitchen

    2014 - 2015

    (Namaaste Kitchen /Salaam Namaaste (2 London Branches), ------- Namaaste Kitchen Restaurant - Fine Dine restaurant (102 Covers), Salaam Namaste Restaurant- Fine Dine Restaurant (85 covers) Private Party Hall & Bar- (190 Covers) Involved once in Restaurant refurbishment. Operations: Being the Area Manager I Direct the operations of the both restaurants, Bar/Lounge and Outdoor Catering. Work with Restaurant Manager, Banqueting manager and associates to execute the Restaurant strategy and focus on meeting or exceeding Restaurant Revenue and Catering goals.


    Events & Catering Manager at Supreme Employee solutions

    2013 - 2014

    Operations: Managing operations of the food and beverage provision for functions and events. Managing catering and waiting staff at functions. Planning menus in consultation with chefs. Human Resources: Recruiting and training permanent and casual staff, Organising/ leading and motivating the catering team, Planning staff shifts, payroll and rotas. Financial Management: Budgeting and establishing financial targets and forecasts, monitoring the quality of the product and service provided, keeping financial and administrative records. Suppliers / Partnering companies: Maintaining stock levels and ordering new supplies as required, interacting with customers / Partnering companies, such as Madhus, Premier Catering, Raga mama, Royal Regency and la fresco catering Liaising with suppliers and clients, Negotiating wedding contracts with customers, assessing their requirements and ensuring they are satisfied with the cost & service delivered (in contract catering). Providing staff to Hilton, Marriot, Landmark, Bromley court hotel sofitel and likes of such brand.


    Manager at City Café & Lobby Bar

    2010 - 2013

    City Café & Lobby Bar Manager, Doubletree by HILTON, Tower of London (583 Rooms) Nov 2010- Aug 2013 , (2year 9month), PRE-OPENING EXP ------- City Cafe Restaurant - Fine Dine restaurant (220 Covers Lobby Bar - 24 hours coffee shop (60 Covers), Executive Lounge - (50 Covers) * Involved twice in Restaurant refurbishment. * Part of Pre-opening HOD team. Hotel successfully opened on 20 December 2010. * Front & back system support of Micros system. Menu designing on system. * Menu designing with Head Chef. * Leading an all Restaurant & Bar service. * Recruitment, Departmental induction, Trainings, briefings, debriefings. * Leading Health & safety audits. (External Audit company: Perry Scott Nash) * Handling multiple outlets on a daily basis. * Reduced food wastage costs & breakage costs significantly. * The above helped me to receive the hotel's `Innovation of the year' award in end of 2012.


    Graduate Management Trainee at HILTON

    2004 - 2010

    Front & Back of house operations in Brasserie Restaurant, Oscar's Restaurant, and Dancer's Bar, Room Service, Mini Bar & Conferences. Trainings, briefings, debriefings. Leading Health & Safety audits. (External Audit Company: Richey), Handling multiple outlets on a daily basis. Handling all Beverage Purchases also includes P&L, Health & Safety records.


    Food &Beverage Supervisor at Green Park Hotel

    1996 - 1999


    Education History

    - 2006

    Education Title: professional

    Major: Completed Certificate course


    - 2009

    Name of Institution: Leadership Development & Training Hilton Online

    Education Title: professional

    Major: University Program


    - 1990


    - 1992


    Education Title: (level 3)

    Major: Health& Safety

    Description: : Restaurant Food Hygiene & Commercial Business Technical Acumen * Advance MS Excel & Microsoft Projects. * Advance MS word & PowerPoint. * Ariba-E-request, C++, Foxpro , Ad-web & SAP.


    1992 - 1995

    Name of Institution: Global Institute of Hotel Mgmt

    Institute Location: , , , IN

    Education Title: Bachelor of Science

    Major: Hospitality Management


    2001 - 2003

    Name of Institution: Robert Gordon University

    Institute Location: , , , UK

    Education Title: Master of Science

    Major: Marketing & Finance



    Personality Assessment data not available!


    Regional Head CV Profile

    Address: ##############

    ########### – #######

    Mob: +44 ############

    Email- ######################

    Nationality- British Citizen

    ############ ######

     

    PROFESSIONAL SUMMARY

    Operations Management and consultant professional with 17 years of diverse experience, specializing in restaurant, Catering, food service and hospitality industries, focusing on establishing excellence in operations and service while upholding outstanding culinary standards.

     

    Focused leader committed to mentoring and training teams to excel in all areas of service. Possess the knowledge and hands on experience to impact all Restaurants aspects and quality to improve company sales and brand. An individual who is extremely dedicated, dependable and reliable; has built a reputation based on trust and achieved results. Exhibits high-levels of common sense with the ability to think out-of-the-box to attack and solve simple and complex issues and challenges.

     

    Experience

    C:\Users\AnithaCatherine\Downloads\ShriBeemas-logo02 (1).jpg Regional Head for (Edinburgh & Aberdeen) July 2016 – PRESENT

    Responsible for operations Lounge, Bar & Restaurant 4 Branches –

    Nicolson Street, Constitution Street (EDINBURGH) 180 covers each.

    Belmont Street, Bridge of Don (ABERDEEN) 220 covers each

                    Analyzed potential restaurant locations & themes, comparing other successful restaurants in the area.

                    Oversee the day to day operations through effective management of team members, including field visits.

                    Work with in multiple restaurant, order supplies, monitoring of daily sales and customer satisfaction.

                    Responsible for all out door /indoor parties, banquet, weddings, ceremonies, community events / Sponsorships, Music/ Film catering contracts, Closely working with tour groups such as Rabies, Kuoni tours, GTA travels, Globe Tours, Red apple and many such ground operators.

                    Have done over 117 events in last year alone, maximizing profits& contributing significantly to outdoor revenue by over 67% compared to the previous years, which tops the all time record sales for 2015-2016 since the company started.

                    Hire New Employees,  Branch managers, Training and manuals

                    Maintain Budget for the region, Marketing, Social Media, Web Search optimization

                    Set up of social media accounts and help with menu and restaurant design.

                    4 Restaurants new menu engineering & design.

                    Programed ECpos(point of sales System) incorporate both restaurant and take away functions allowing the business to capitalize  on both markets.

                    Created  restaurant menu selections & price ,analyzing costs and revenues to cover projected expenses ,Cost containment budgeting for food and labour

                    Brought restaurants up to health code.

                    Forecasted revenues and expenses on the basis of twelve months of operations, identifying to cover projected expenses.

     

    Had done two Multiple Projects in 2016 both challenging /exciting

    ***********

    Image result for flora indica logo Consultant General Manager, London, (Apr 2016 – Jun 2016)

    Lounge, Bar & Restaurant – Fine Dine restaurant (110 Covers),-Lounge/Bar (50 covers)

                                                                                             &

    Image result for so asia restaurant LOGOConsultant General Manager, Surrey (Jan2016-Mar2016)

    Fine Dining/ Buffet lunch, restaurant/ lounge- (280 Covers).

    Note: (Responsibility for these 2 projects have been pretty similar)

     

                    Full Business Set-ups, creating New Bar & lounge

                    POS System Set-up/Training inventory control systems to reduce waste.

                    Increased sales by redesigning menu layouts allowing for 60/40% food/beverage split ahead of industry standards.

                    Enhanced service and quality by collaborating with culinary team to establish BOH standard operating procedures.

                    Improved sales/profits by educating owners/chefs to take advantage of seasonal and predominately local products.

                    Played key roles as interim manager during upgrading and hiring transitions of new managers.

                    Served as General Manager during transitions of hiring, training and promoting of Managers.

                    Maintained high service levels by training managers on proper staff scheduling/forecasting/seasonal sales trends.

                    Established training sessions on menu selling of chef specialties and food/drink paring to increasing the average sale.

                    Amplified revenue by setting up a new takeaway unit, offsetting some of the business loss in the slack periods, now doing about 45% of gross sale daily.

     

     

    ***********

     

     

     

    Image result for namaaste kitchen logo General Manager (Namaaste Kitchen /Salaam Namaaste  (2 London Branches), Nov2014 –Dec2015, 1.1 years

    Namaaste Kitchen Restaurant – Fine Dine restaurant (102 Covers), Salaam Namaste Restaurant- Fine Dine Restaurant (85 covers)
    Private Party Hall & Bar-  (190 Covers)
    Involved once in Restaurant refurbishment.

    Operations: Being the Area Manager I Direct the operations of the both restaurants, Bar/Lounge and Outdoor Catering. Work with Restaurant Manager, Banqueting manager and associates to execute the Restaurant strategy and focus on meeting or exceeding Restaurant Revenue and Catering goals.

     

     

    Guest Satisfaction: Ensure products and or services provided by the restaurant meet or exceed guest expectations and build customer loyalty through product and service excellence.

    Human Resources: Hire, develop and retain a diverse workforce to deliver excellent products and services. Create and sustain a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.

    Sales, Revenue & Financial Management: Assist in developing the marketing strategy targeting both in-house and external customers. Maximize revenue by concentrating on both the average check and number of covers. Develop and manage the Restaurants’ quarterly operating budget including capital expenditures to achieve or exceed budget expectations. Ensure successful performance by effectively managing wages, productivity and expenses in accordance with business demand.

    Achievements: 90% in People and Quality Audit form7 months, Service of Dinner rose by 22 % and Outdoor Catering by 26%, Council Health & Safety /Hygiene Rating have improved to 62.2% from 40%, Was Rated 1 star in 2015, improved since and is now 4star. Solely, led the refurbishment/renovation project to re-open Salaam Namaste in august 2015 which went through formal closure for 48 days, due to pest infestation.

    Image result for supreme employees solutionEvents & Catering Manager, Supreme Employee solutions

    Oct2013 – Oct2014, 1 year

    Operations: Managing operations of the food and beverage provision for functions and events. Managing catering and waiting staff at functions. Planning menus in consultation with chefs.

    Human Resources: Recruiting and training permanent and casual staff, Organising/ leading and motivating the catering team, Planning staff shifts, payroll and rotas.

    Financial Management: Budgeting and establishing financial targets and forecasts, monitoring the quality of the product and service provided, keeping financial and administrative records.

    Suppliers / Partnering companies: Maintaining stock levels and ordering new supplies as required, interacting with customers / Partnering companies, such as Madhus, Premier Catering, Raga mama, Royal Regency and la fresco catering Liaising with suppliers and clients, Negotiating wedding contracts with customers, assessing their requirements and ensuring they are satisfied with the cost & service delivered (in contract catering). Providing staff to Hilton, Marriot, Landmark, Bromley court hotel sofitel and likes of such brand.

    Image result for doubletree logo City Café & Lobby Bar Manager, Doubletree by HILTON, Tower of London (583 Rooms) Nov 2010- Aug 2013, (2year 9month), PRE-OPENING EXP

    City Cafe Restaurant – Fine Dine restaurant (220 Covers
    Lobby Bar - 24 hours coffee shop (60 Covers), Executive Lounge - (50 Covers)

                    Involved twice in Restaurant refurbishment.

                    Part of Pre-opening HOD team. Hotel successfully opened on 20 December 2010.

                    Front & back system support of Micros system. Menu designing on system.

                    Menu designing with Head Chef.

                    Leading an all Restaurant & Bar service.

                    Recruitment, Departmental induction, Trainings, briefings, debriefings.

                    Leading Health & safety audits. (External Audit company: Perry Scott Nash)

                    Handling multiple outlets on a daily basis.

                    Reduced food wastage costs & breakage costs significantly.  

                    The above helped me to receive the hotel’s ‘Innovation of the year’ award in end of 2012.

     

     

     

    https://media.licdn.com/media/AAEAAQAAAAAAAAa7AAAAJDZmOTg0ZDA2LWJkZTUtNGM3NC1hNjNjLTY0YzI5NTczOGU5Yw.png Graduate Management Trainee/Outlet manager HILTON Heathrow T4 London (395 Rooms) Mar2004 – Oct2010 (6yr, 7month)

    Front & Back of house operations in Brasserie Restaurant, Oscar’s Restaurant, and Dancer’s Bar, Room Service, Mini Bar & Conferences. Trainings, briefings, debriefings. Leading Health & Safety audits. (External Audit Company: Richey), Handling multiple outlets on a daily basis. Handling all Beverage Purchases also includes P&L, Health & Safety records.

     

     

     

    Image result for hotel green park hyderabad logo Food &Beverage Supervisor Green Park Hotel (195 Rooms)

    March 1996 – December 1999

     

     

    Educational Qualification  

                    2001-2003: Msc. In Marketing & Finance, Robert Gordon University. Scotland, UK.

                    1992-1995: Bsc. (Hons) In Hospitality Management, Global Institute of Hotel Mgmt. India

                    1992: XII,   CBSE Board.

                    1990: X, CBSE Board.

     

     

    Other Educational Qualification:

                    2006: Completed Certificate course in French Language (A1 level)  

                    2009: Leadership Development & Training Hilton Online University Program.

                    2012: Restaurant Food Hygiene & Commercial Business Health& Safety (level 3) completed.

     

    Technical Acumen

                    Advance MS Excel & Microsoft Projects.

                    Advance MS word & PowerPoint.

                    Ariba-E-request, C++, Foxpro , Ad-web & SAP.

     

     

    References:  Available on Request.

     

                                                          

     

     

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