Anand Iyer
General Manager
Mumbai
Summary
Experienced and results-oriented Hospitality Professional with over 15 years of expertise in Restaurant and Hotel Operations. Proven track record of success in setting up and managing diverse establishments. Seeking a challenging role as a General Manager or Director of Food & Beverage to leverage strategic leadership, operational excellence, and team management skills.
Overview
17
17
years of professional experience
4
4
Languages
Work History
General Manager Food & Beverage
Le Sutra Hospitality ( Out Of The Blue, Deli By The Blue, The Blue Gourmet, Anglo Indian Restaurant)
2023.01 - Current
- Implemented operational strategies for all 3 Brands and effectively built customer and employee loyalty.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and implemented strategies to increase sales and profitability.
- Collaborated with cross-functional teams to develop innovative solutions.
Manager Operations
Indus Hospitality ( Yazu Pan Asian Supper Club, Juliette Restaurant & Bar)
2021.01 - 2023.01
- Onboarded new employees with training and new hire documentation.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed and maintained relationships with customers and suppliers through account development.
- Maximized performance by monitoring daily activities and mentoring team members
- Improved marketing to attract new customers and promote business.
- Developed and implemented business strategies to achieve business goals and stay competitive.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
Restaurant Operations Manager
Zuppa Hospitality Pvt. Ltd (Part of Impresario Hospitality Pvt.Ltd)
2019.01 - 2021.01
- Increased profit margins of the restaurants through careful application of cost monitoring.
- Supervised, developed and conducted performance evaluations for location managers.
- Established goals for new locations and supported owner in marketing and achieving sales objectives.
- Oversaw operations and reviewed performance measures of all locations
- Carefully interviewed, selected, trained, and supervised staff.
- Correctly calculated inventory and ordered appropriate supplies.
Manager Operations
Degustibus Hospitality
2017.01 - 2018.01
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Onboarded new employees with training and new hire documentation.
- Cross-trained existing employees to maximize team agility and performance.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed and maintained relationships with customers and suppliers through account development.
Assistant Operations Manager
Kharafi Global, Baker and Spice Dubai
2012.01 - 2016.01
- Taught employees how to collaborate on daily job tasks and achieve service targets.
- Helped team members maintain business professionalism by coaching each on methods for delivering exceptional service to every customer.
- Coordinated with General Manager in different operational issues and promotional activities.
- Monitored employee productivity and optimized procedures to reduce costs.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Stayed up-to-date with industry trends and best practices to improve skills and organizational operations.
- Monitored key performance metrics to identify areas for improvement.
Restaurant Manager
Ahimsa Hospitality Pvt. Ltd, Le Pain Quotidian
2010.01 - 2012.01
- Carefully interviewed, selected, trained, and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Assistant Restaurant Manager
DeGustibus Hospitality Pvt. Ltd
2009.01 - 2010.01
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
Guest Service Coordinator
ITC The Maratha
2007.01 - 2009.01
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Resolved problems, improved operations and provided exceptional service.
Education
BBA - Hospitality Management
Hotel Institute Montreux
Montreux Switzerland 2024.04 -
Diploma In Hospitality Management & Catering Operations -
Rizvi College of Hotel Management
Mumbai 2001.04 - 2003.01
No Degree - Commerce
Vivek College of Commerce
Mumbai 2001.04 - 1999.01
Skills
Customer Retention
Accomplishments
- Winner of Time Out Mumbai Best French Restaurant & Best Bar 2019 & 2020
- Winner of Time Out Dubai Best Café 2013, and Most recommended Café 2014
- Awarded with a Gold Coin by the Radisson group of hotels for Best Guest Service
- Part of the A.E.T and achieved the Dabbawala trophy (Six Sigma) for the Dakshin restaurant at ITC Maratha
- Awarded as the Welcome Barista of the ITC Welcome Group
Training Internship
- Switzerland, Eight-month training at the Spaghetti Factory restaurant in Geneva as a Bartender and waiter, later a Six-month training at Coffee Beans (Part of Coffee Society Switzerland) as a Café Supervisor
- United States of America (Florida), Eighteen Month training at Radisson Beach Resort Marco Island Florida, in the departments of Food & Beverage as a Restaurant Supervisor and gradually climbing up to the rank of Food & Beverage Supervisor.
- The Taj Mahal Mumbai, India, Year II- On the job training: Kitchen and Food and beverage service
Timeline
BBA - Hospitality Management
Hotel Institute Montreux
2024.04 -
General Manager Food & Beverage
Le Sutra Hospitality ( Out Of The Blue, Deli By The Blue, The Blue Gourmet, Anglo Indian Restaurant)
2023.01 - Current
Manager Operations
Indus Hospitality ( Yazu Pan Asian Supper Club, Juliette Restaurant & Bar)
2021.01 - 2023.01
Restaurant Operations Manager
Zuppa Hospitality Pvt. Ltd (Part of Impresario Hospitality Pvt.Ltd)
2019.01 - 2021.01
Manager Operations
Degustibus Hospitality
2017.01 - 2018.01
Assistant Operations Manager
Kharafi Global, Baker and Spice Dubai
2012.01 - 2016.01
Restaurant Manager
Ahimsa Hospitality Pvt. Ltd, Le Pain Quotidian
2010.01 - 2012.01
Assistant Restaurant Manager
DeGustibus Hospitality Pvt. Ltd
2009.01 - 2010.01
Guest Service Coordinator
ITC The Maratha
2007.01 - 2009.01
Diploma In Hospitality Management & Catering Operations -
Rizvi College of Hotel Management
2001.04 - 2003.01
No Degree - Commerce
Vivek College of Commerce
2001.04 - 1999.01
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