About VIJAYAKUMAR MANOHARAN
About me
- A highly personable and proactive Restaurant manager with 16 years of experience within high profile establishments.
- Dedicated to quality results through continues improvement.
- Effective motivator, trainer and mentor.
- Ability to build strong guest relationships by providing excellent service to achieve maximum of customer satisfaction.
Education
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1998 - 2001
Canan School of Catering & Hotel Management
3 Year Diploma in Hospitality Management
INDUSTRIAL TRAINING • Renaissance Goa Resort 30/05/2000 to 19/10/2000 • Welcomgroup Chola Sheraton Chennai 03/05/1999 to 01/10/1999
- 1998 - 2001
Experience
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2017 - 2020
Le Meridien Dubai Hotel & Conference Centre
Restaurant Manager
• Overseeing the efficient running of fine dining Indian restaurant.
• Responsible for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing daily reports of restaurant operation including F&B sales, cost and guest feedback.
• Handling food & beverage cost control, creating and implementing promotions and menus to increase the sales.
• Coordinating with the Owner and Director of finance to discuss P&L, budget analysis & forecasting.
• Oversee the inventory and ordering of food, equipment and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment and facilities.
• Recruiting new employees and monitoring employee performance and training.
• Maintaining high standard of quality control, hygiene and health safety.
• Prepare schedules, making sure that enough staff are present to cover each shift. -
2016 - 2017
The Fishermans Wharf Bangalore - by Holiday Inn Beach Resort Goa
Unit Manager
• Managing the entire staff of restaurant and coordinating their work
• Responsible for maintaining high level of guest service and satisfaction
• Analyze and plan restaurant sales and organise marketing event and promotional plans accordingly
• Generating detailed daily, monthly, quarterly and yearly reports on business, staff and profit
• Set budgets and excute plans for department sales, product purchase and staff development
• Coordinating and managing the entire operation of restaurant by scheduling shifts.
• Provide customer support by resolving their complaints about service or food quality
• Recruiting, training and motivating staff
• Maintain high standard quality, safety and hygiene standards in kitchen and restaurant -
2012 - 2015
Intercontinental Hotel Dubai Festival City
Restaurant Manager
• Overseeing the efficient running of all day dining restaurant, Picnic brunch on the lawn and Mediterranean restaurant with Arabic touch, members bar, Tealounge.
• Coordinating with the F&B manager to discuss P&L, budget analysis & forecasting.
• Creating food and beverage promotions to boost up sales.
• Responsible for the daily operations of restaurants and other establishments that prepare and serve meals & beverages to customers.
• Oversee the inventory and ordering of food, equipment and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment and facilities.
• Responsible employees PDP, mid-year review and annual review.
• Motivate employees to work as a team, to ensure that food & service meet appropriate standards.
• Responsible for all the administrative and human resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
Honors & awards
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2014
Best Family Brunch Kids Timeout award
• Winner Best Family Brunch Kids Timeout award – Nov 2014 for The Picnic brunch
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May 2010
Supervisor of the quarter
• Awarded with Winning Ways Star for Supervisor of the quarter- May 2010- IHG Dubai Festival City