Applying for the post of Restaurant Manager

I am a Profit-driven Operation manager with multi-outlet experience;

proven success leading startup, turnaround and high-growth operations;
and strengths in building cohesive, top-performing and customer-centric
teams. A Hotel Management F&B professional with a history of achieving
record-setting P&L gains.

Boring Road ,Patna ,Bihar +91-8083796217 mukeshmiku24@gmail.com

Mukesh Upadhyay

Key Accomplishments :
Established mandatory customer service training program for all customer-facing employees. Boosted guest
satisfaction scores from 89% to 95% within 6 months .
Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets to achieve
a 19% gain in daily covers served with zero additional labor or overhead costs.
Reduced food costs 8% after identifying and eliminating inventory issues such as excess ordering, poor
storage and inefficient waste management.

Areas of expertise :
Food & beverage cost control Customer Satisfaction Duty management
Training Programme Catering & Banqueting Menu planning

Industry exposure :
* Train and supervise staff * Ensure all food safety procedures are strictly adhered to
according to sanitary regulations * Work closely with management to meet revenue
objectives * Implement appropriate strategies to resolve adverse trends and improve
sales * Maintain safe working conditions * Follow company policies and procedures
regarding the handling of cash, property, products and equipment * Audit inventory levels
to ensure product availability, and order products as necessary.

Achievements :
* Improved the monthly sales of the restaurant by an average of 10% by promoting the
use of social network. * Managed the store and analyzed sales for profits and losses
throughout the month. * Implemented a delivery system that helped increase sales for
the restaurant by 15% during its first month. * Achieved highest monthly sales for the
year 2014 in the month of December. * Reduced labor cost from 24% to budgeted 18
% of net revenue in one month by creating new scheduling procedures. * Played key
role in delivering 15% sales increase through superior performance against objectives in
sales, profitability and customer service.
Skills
Excellent customer service, Commercial awareness,

People Management, Planning, Flexibility,

Strong Teamwork, Good interpersonal and Problem-

Self-Motivated, solving skills,

Energy Level, Strong leadership,

Multi-tasking motivational and people skills,

Resolving Conflict, Acute financial management skills

Communication skills Leadership

work experience
2019 - PRESENT OPERATION MANAGER AT " INDIAN SUMMER MULTI CUISINE
RESTAURANT ,PATNA ( BIHAR) ,INDIA

o Analyzing and planning restaurant sales levels and profitability.

o specifications, guidelines, and training programs are followed and
completed on a daily basis.
o Manage all F&B and day-to-day operations within budgeted
guidelines and to the highest standards.
o Preserve excellent levels of internal and external customer service.
o Design exceptional menus, purchase goods and continuously make
necessary improvements.
o Identify customers needs and respond proactively to all of their
concerns.
o Lead F&B team by attracting, recruiting, training and appraising
talented personnel.
o Establish targets, KPI’s, schedules, policies and procedures.
o Provide a two way communication and nurture an ownership
environment with emphasis in motivation and teamwork.
o Comply with all health and safety regulations.
Report on management regarding sales results and productivity.

2018 - 2019 RESTAURANT MANAGER AT GROUP OF " NAWAB AUTHENTIC INDIAN

RESTAURANT,  DUBAI
o Taking responsibility for the business performance of the
restaurant.
o Analyzing and planning restaurant sales levels and profitability.
o Ensure that all restaurant policies, procedures, standards,
specifications, guidelines, and training programs are followed and
completed on a daily basis.
 o Monitor compliance with health and fire regulations, food
regulations and serving, building, and maintenance.
service.
o Achieve company objections in sales, service, quality, appearance
and facility and sanitation, and cleanliness through training of
employees and creating a positive, productive working environment.
o Monitor food preparation methods, portion size, garnishes and
presentation of food to ensure that food is prepared and presented in
an acceptable manner.
o Ensure compliance with UAE municipal regulations that pertain to
health, safety and labor requirements of the restaurant policies and
procedures.
o Investigate and resolve complaints regarding food quality or
service.

2014 - 2018 RESTAURANT MANAGER AT SPICE KRAFT RESTAURANT , JLT ,DUBAI

o Taking responsibility for the business performance of the
restaurant.
o Analyzing and planning restaurant sales levels and profitability.
o Organizing marketing activities, such as promotional events and
discount schemes.
o Preparing reports at the end of the shift/week, including staff
control, food control and sales.
o Creating and executing plans for department
o Net sales, profit and staff development.
o Setting budgets and/or agreeing them with senior management.
o Planning and coordinating menus.
o Coordinating the entire operation of the restaurant during
scheduled shifts.
o Managing staff and providing them with feedback.
o Responding to customer complaints.
o Ensuring that all employees adhere to the company's uniform
standards.
o Meeting and greeting customers and organizing their events.
o Recruiting, training and motivating staff.
o Maintaining high standards of quality control, hygiene, and health
and safety.
o Checking stock levels and ordering supplies.
o Preparing cash drawers and providing petty cash as required.
o Helping in any area of the restaurant & Banquet when
circumstances dictate.
2011 -2014 RESTAURANT MANAGER AT BHOUJAN RESTAURANT , MOTOR CITY, DUBAI
o To maintain profitability through increased sales and reduced costs
while maintaining high pre-set operating standards.
o To maintain effective relations with the guest whether for dine-in,
delivery or take away.
o To make sales calls and marketing to increase branch revenue
o To ensure that the branch complies with all the legislation
regarding Health, Hygiene, and Food Safety
o Ensured adherence to international standards in the organization in
accordance with guidelines; ensured that procedures and policies
are complied with by entire staff.
o Meeting and greeting customers and organizing table reservations.
o Conduct the pre-service shift briefing.
o Ensure opening and closing checklist are completed on a daily
basis.
o Supervise and monitor the completion of weekly cleaning
schedules.
o Conduct regular briefings and training sessions to ensure all
colleagues receive the information necessary to perform their jobs.
o Maintain a working knowledge of relevant sections within the Food
Hygiene SOP.
o Taking responsibility for the business performance of the
restaurant.
o Analyzing and planning restaurant sales levels and profitability.
o Organizing marketing activities, such as promotional events and
discount schemes.
o Preparing reports at the end of the shift/week, including staff
control, food control and sales.
o Creating and executing plans for department
o Net sales, profit and staff development.
o Setting budgets and/or agreeing them with senior management.

2010 -2011 RESTAURANT SUPERVISOR AT THE CLUB MAHINDRA RESORT, PUNE INDIA
o Escorting the guest to their respective table.
o Utilize Suggestive selling techniques of all menu items,
wines, desserts , cordials, and beverages.
o Contributing creative inputs in the areas of menu planning,
o Proactive initiatives resulted in enhancing customer satisfaction  
leading to increase in customer traffic.
o Playing a vital role in building a cohesive team to excel under high
pressure work environments and thereby ensuring their continued
professional grooming through periodic training sessions.
2008 -2010 F & B ASSOCIATE AT AAMBY VALLEY CITY, SAHARA GROUP OF HOTELS,
PUNE
 
o Assist Food & Beverage Servers in all aspects of the dining
experience.
o Ensuring adherence of international standards in the organization in
accordance with guidelines;
o Ensuring that procedures and policies are complied .
o Consistently offer professional, friendly and engaging service.
o Ensure the proper set up of all side stations in the outlet

2007 -2008 STEWARD AT THE BEST WESTERN PRIDE HOTEL , PUNE

o Greet and escort customers to their tables o Present menu and
provide detailed information when asked (e.g. about portions,
ingredients or potential food allergies) o Prepare tables by setting up
linens, silverware and glasses o Inform customers about the day’s
specials o Offer menu recommendations upon request o Up-sell
additional products when appropriate o Communicate order details
to the Kitchen Staff o Carry dirty plates, glasses and silverware to
kitchen for cleaning o Provide excellent customer service to guests

YEAR 2007 INDUSTRIAL TRAINING IN THE BEST WESTERN PRIDE HOTEL, PUNE

Courses :
Person Incharge certificate ( PIC) Graphic design , Menu & poster design

Food hygiene trainig Fire Fighting certification

MS Office Fast Aid  certification

Strengths :
Excellent communication skills Goal – oriented

Team oriented Highly organized

Pleasing personality Punctual

 Education :

Bachelor Degree in Hotel Management from Punjab Technical University

Hobby :

Charity work

Reading 

Personal Details :
Father’s name: Brajendra Upadhayay DOB: 03-10-1986

Gender: Male Height: 5.10 inches

Language known: English & Hindi

  hereby declare that the above furnished details are true to the best of my knowledge & belief. Looking forward to have in hand an
opportunity to work in your esteemed organization and use my potential to serve to your full satisfaction.                                                      
                                                        

Thanks
 Mukesh Upadhyay