Sbarro Restaurants India Ltd Ahmedabad, Delhi : Shift Manager, F&B Supervisor

[mskavi]

Sbarro Restaurants (India) Limited Ahmedabad, Delhi/NCR : Shift Manager - Sbarro Resturants (India) Limited

Website: http://www.sbarro.com

Keywords: Shift Manager , Shift Leader , Captian , F&B Supervisor , Floor Supervisor.

Designation: Shift Manager - Sbarro Resturants (India) Limited
Experience: 3 - 5 Years
Location: Ahmedabad, Delhi/NCR
Education:
UG - BHM - Hotel Management
PG - Any PG Course - Any Specialization
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 13 Feb

Job Description:
Manages shifts,makes staff rosters,ensures full manning of workstations, supervise high quality food production, over the counter sales and home delivery operations. Responsible to ensure secure cash transactions and achive sales targets.

Desired Candidate Profile:
Ideally should have prior supervisory experience of pizza & pasta QSR or any other fast food chain. Must be computer literate and well spoken with a pleasing personality. Customer orientation and sales apttude is essential.IHM qualified preffered.

Company Profile:
Established 50 years ago in Melville New York, USA, Sbarro is a Italian fresh food QSR chain with over 1000 restaurants in 40 countries worldwide.Sbarro Pizzas & Pastas are world famous for their freshness, taste and high quality of customer service.

Executive Name: HR Department...

Address:
705, 7th Floor
43- Chiranjiv Tower
Nehru Place
New Delhi,Delhi,INDIA 110019

Email Address: jobs@sbarro.co.in

Telephone: 011--26447971-76

Reference ID:
SM/SB/23/05 - Sbarro Restaurant (India) Limited

Keywords: Shift Manager , Shift Leader , Captian , F&B Supervisor , Floor Supervisor.

[Guest]

Respected sir /madam,
I am forwarding my resume for your kind consideration for the post of shift leader.

Thanking you.


kumardhanendra@yahoo.co.in

mob. -9873659105


CURICULUM VITTAE Mr. DHANENDRA KUMAR

OBJECTIVE To Scale new heights with better performance and guidance

EDUCATIONAL QUALIFICATION
> Matric from CBSE Board in 1989
> Intermediate from magadh university in 1994
> Three Year Diploma in Hotel Management from Empee Institute of Hotel Management and Catering Technology, Chennai, in 1997

TRAINING EXPERIENCES . Twenty one weeks of industrial training in various departments of `The Krishna Oberoi` hotel, Hyderabad from 16-10-95 to 02-03-96.. Summer Training in Hotel Yuvraj Palace, from April 1, 1995 to June 20, 1995, and further from April 2, 1996 to June 12, 1996.

WORK EXPERIENCES

PRESENTLY EMPLOYED:
THE PLAZA SOLITAIRE as RESTAURANT/BANQUET MANAGER


PERIOD OF JOB : JAN. 2009

JOB DESCRIPTION

Managing restaurant & banquet operations



PREVIOUS EMPLOYERS



SAS FOODS(TRIVANDRUM) as CATERING MANAGER


PERIOD OF JOB : OCT. 2008 DEC. 2008



JOB DESCRIPTION:

Managing food and beverage services for a 300 bed HOSPITAL


OTHER EMPLOYERS


RADHAKRISHNA HOSPITALITY SERVICES(MUMBAI) as CAMP BOSS/CATERING MANAGER


JOB PERIOD : JUNE 2005 AUGUST 2008


WORKED AT VARIOUS OFFSHORE & REMOTE SITES:


ONGC GANDHAR(GUJRAT)

ONGC DABKA (GUJRAT)

GEOFIZYAKA TORUN (GUJRAT)

JAGSON MAT DRIL (BOMBAY HIGH)

CAIRN ENERGY (SURAT)


JOB DESCRIPTION:


Managing food & beverage services and housekeeping services



SEASPAN HOSPITALITY SERVICES (MUMBAI) as CAMP BOSS/CATERING MANAGER


JOB PERIOD : NOV. 2002 MAY 2005


WORKED AT VARIOUS OFFSHORE LOCATIONS:


FRONTIER DUCHEES(DRILL SHIP, BOMBAY HIGH)

JAGSON MAT DRILL (BOMBAY HIGH)


JOB DESCRIPTION:


Managing housekeeping, food & beverage services


KISSAN CATERING SERVICES (JODHPUR) as CATERING MANAGER


JOB PERIOD : JULY 2001 OCT. 2002


WORKED AT VARIOUS REMOTE SITES :


ONGC JAISELMER

ONGC KARAIKAL

ONGC MEHSANA


JOB DESCRIPTION:


Managing housekeeping, food & beverage services


HOTEL AMBICA EMPIRE BEST WESTERN (CHENNAI) as SENIOR CAPTAIN


JOB PERIOD : AUG. 1999 JUNE 2001


WORKED IN VARIOUS FOOD & BEVERAGE OUTLETS :


SPECIALITY RESTAURANTS

COFFEE SHOP

BANQUETS

ROOM SERVICE

BAR



THE KRISHNA OBEROI(HYDERABAD) as HOTEL OPERATIONAL TRAINEE


JOB PERIOD : JUNE 1997 DEC. 1998


WORKED IN ALL F & B OUTLETS ON BASIS OF ROTAS


INTERESTS :


Reading daily newspaper, magazines,short stories

Enjoys listening bollywood music
university in 1994 > Three Year Diploma in Hotel Management from Empee Institute of Hotel

Management and Catering Technology, Chennai, in 1997 TRAINING EXPERIENCES . Twenty one weeks of

industrial training in various departments of `The Krishna Oberoi` hotel, Hyderabad from 16-10-95

to 02-03-96.. Summer Training in Hotel Yuvraj Palace, from April 1, 1995 to June 20, 1995, and

further from April 2, 1996 to June 12, 1996. WORK EXPERIENCES

PRESENTLY EMPLOYED:


THE PLAZA SOLITAIRE as RESTAURANT/BANQUET MANAGER


PERIOD OF JOB : JAN. 2009

JOB DESCRIPTION

Managing restaurant & banquet operations



PREVIOUS EMPLOYERS



SAS FOODS(TRIVANDRUM) as CATERING MANAGER


PERIOD OF JOB : OCT. 2008 DEC. 2008



JOB DESCRIPTION:

Managing food and beverage services for a 300 bed HOSPITAL


OTHER EMPLOYERS


RADHAKRISHNA HOSPITALITY SERVICES(MUMBAI) as CAMP BOSS/CATERING MANAGER


JOB PERIOD : JUNE 2005 AUGUST 2008


WORKED AT VARIOUS OFFSHORE & REMOTE SITES:


ONGC GANDHAR(GUJRAT)

ONGC DABKA (GUJRAT)

GEOFIZYAKA TORUN (GUJRAT)

JAGSON MAT DRIL (BOMBAY HIGH)

CAIRN ENERGY (SURAT)


JOB DESCRIPTION:


Managing food & beverage services and housekeeping services



SEASPAN HOSPITALITY SERVICES (MUMBAI) as CAMP BOSS/CATERING MANAGER


JOB PERIOD : NOV. 2002 MAY 2005


WORKED AT VARIOUS OFFSHORE LOCATIONS:


FRONTIER DUCHEES(DRILL SHIP, BOMBAY HIGH)

JAGSON MAT DRILL (BOMBAY HIGH)


JOB DESCRIPTION:


Managing housekeeping, food & beverage services


KISSAN CATERING SERVICES (JODHPUR) as CATERING MANAGER


JOB PERIOD : JULY 2001 OCT. 2002


WORKED AT VARIOUS REMOTE SITES :


ONGC JAISELMER

ONGC KARAIKAL

ONGC MEHSANA


JOB DESCRIPTION:


Managing housekeeping, food & beverage services


HOTEL AMBICA EMPIRE BEST WESTERN (CHENNAI) as SENIOR CAPTAIN


JOB PERIOD : AUG. 1999 JUNE 2001


WORKED IN VARIOUS FOOD & BEVERAGE OUTLETS :


SPECIALITY RESTAURANTS

COFFEE SHOP

BANQUETS

ROOM SERVICE

BAR



THE KRISHNA OBEROI(HYDERABAD) as HOTEL OPERATIONAL TRAINEE


JOB PERIOD : JUNE 1997 DEC. 1998


WORKED IN ALL F & B OUTLETS ON BASIS OF ROTAS


INTERESTS :


Reading daily newspaper, magazines,short stories

[Guest]

JACK
E-mail : deljack68 AT gmail.com

Career Objective
TO BECOME A CONNOISSEUR & AN OUTSTANDING EXAMPLE OF SUCCESS IN HOSPITALITY BUSINES THROUGH EFFICIENT USE OF SKILL, ACQUIRED KNOWLEDGE & EXPERIENCE AND EFFECTIVE RELATIONSHIP MANAGEMENT & PROGRESSIVE REVENUE GROWTH.
Core Competencies
- Efficient bottom line decision-making.
- Managing routine services and deliveries.
- Excellent interpersonal skills to work with diverse individuals and groups for higher productivity and superb customer dine-out experience.
Professional Experiences
TOTAL WORK EXPERIENCE 27YRS. DETAILS AS UNDER :
HOTEL HINDUSTAN INTERNATIONAL (5 STAR) KOLKATA AS A TRANEE. 1985 - 1987.
HOTEL RAMA REGENCY (REGENCY – GROUP, 5 STAR) AT SURAT (GUJRAT) AS A CAPTAIN 1988 – 1992.
RADHA KRISHANA MARINE SERVICES BOMBAY AS A CAMP – BOSS (CATERING MANAGER) 1993 - 1996.
YUM YUM TREE FOOD COURT BAHRAIN, MIDDLE-EAST FOR 4 MONTHS 1996 SEPTEMBER TO 1996 DECEMBER. AS A F & B MANAGER.
FESTIVE FARE BAR & RESTAURANT KATHMANDU, NEPAL AS AN OPERATION MANAGER. 1997 – 2000.
ANAND-RITZ MATHERAN (MUMBAI) AS A GM-OPERATION FROM 2001 – 2003.
PLAZA INN VARANASI (BANARAS) AS A F&B MANAGER FROM 2004 – 2006.
HOTEL MERITON RESORT & RESTAURANT GAJROULLA NEAR MURADABAD AS A GENARAL MANAGER ADMINISTRATION 2007 – 2009.
HAVELI – HERITAGE AT JALANDHAR FAGWADA AS A SR. BANQUETSALES MANAGER 2010 – 2011.
Job Profile :
- Set up of new Kitchen / Banquet/ Restaurant as per the requirement.
- Interior / Ducking / Gas pipe line all set up as needed.
- Boost up of sale.
- Training of man power.
- Independently responsible for the performance of the entire restaurant’s operation.
- Setting up standards & system for division of quality, hygiene, delivery and storage of food and beverage.
- Rationalization of inventory for an effective management of working capital.
- Negotiating and recruiting different cost-effective and quality vendors.
- Responsible for controlling daily operation/maintenance costs to cut down overheads.
- Negotiating and recruiting different cost-effective and quality vendors
- Responsible for controlling daily operation/maintenance costs to cut down overheads.
- Responsible for increasing sales through promotions and incentive schemes.
Monitoring training of staff for continuous improvement of standards.
Education
- B.A FROM IGNOU CALCUTTA (W.B.)
- 10th, W.B.B.S.E. Board, CALCUTTA.

JACK