Summary
Overview
Work History
Education
Skills
Websites
Accomplishments
Certification
Languages
References
Timeline
Generic
Arun Mawri

Arun Mawri

Delhi

Summary

With a robust career spanning over two decades, I am a seasoned professional in the realms of restaurant and retail operations, sales, and client servicing. My enthusiasm as a manager is matched only by my strong drive and determination to excel. I have demonstrated a consistent ability to lead the efficient and profitable management of a diverse range of restaurant chains. My expertise particularly shines in the oversight of upscale dining establishments and bars with a focus on continental cuisine and Quick Service Restaurants (QSRs). My accomplishments are characterised by a steadfast commitment to maximising guest satisfaction and profitability, while maintaining the highest standards of food quality and service excellence. I bring to the table extensive knowledge of the hospitality industry, encompassing critical areas such as profit and loss management, recruitment, payroll, employment conditions, and diversity issues. My experience ensures a comprehensive understanding of the industry's working practices, positioning me as a valuable asset to any operation seeking leadership, with a proven track record of success.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Multi-Unit Manager

7 RIBS
Riyadh
04.2023 - Current
  • Company Overview: 7 Ribs is a premium fine-dining establishment under Smoked Ribs Trading Company, a parent company of Noho, Shaola, and Breko. https://www.instagram.com/
  • Directed a dynamic team of 70, optimizing daily operations across multiple restaurant units to deliver top-tier efficiency and customer service, while providing training and guidance to maintain service excellence.
  • Implemented efficient cost-control measures that contributed to a 7% reduction in operating expenses.
  • Championed the launch of new restaurant locations, overseeing comprehensive project management from inception to operational readiness.
  • Refined recruitment and training protocols, enhancing the employee onboarding experience, and upholding high service quality benchmarks.
  • Crafted innovative menu strategies, aligning offerings with consumer tastes, and market dynamics.
  • Streamlined procurement operations, balancing cost-efficiency with superior product standards.
  • Vigilantly maintained legal and regulatory adherence, managing compliance across new and existing restaurant operations.
  • Collaborated on fiscal planning and cost-control measures, driving financial performance and operational profitability.

Area Manager - Restaurant Operations

THE FOOD HUB
Kampala
02.2018 - 03.2023
  • The Biggest Food Joint in East Africa by Mandela Group of
    Companies Ltd.
    https://www.foodhub.co.ug/menu
  • Led operations of five quick service restaurants with a seating capacity of 370.
  • Managed a team of five restaurant managers and over 120 team members effectively.
  • Oversaw secondary and primary sales across five food joints and twelve distributors.
  • Maintained annual business revenue of $2.5 million while managing a budget of $3 million.
  • Exceeded department KPIs by 20% consistently for five consecutive months.
  • Achieved a 95% customer satisfaction rate through strategic service improvements.
  • Coordinated daily communications with over 20 partners and clients to drive sales compliance.
  • Developed merchandising strategies that improved customer retention by 23%.

Restaurant General Manager

SFC (SOUTHERN FRIED CHICKEN)
Abu Dhabi
04.2015 - 12.2017
  • Operated under Southern Franchise Company LLC as a global quick service restaurant.
  • Delivered exceptional customer service in fast-paced environments.
  • Managed daily operations to ensure efficiency and profitability.
  • Implemented training programs for staff to improve service quality.

Restaurant General Manager

PAPA JOHN'S PIZZA
Muscat
06.2012 - 03.2015
  • Managed daily operations to ensure seamless restaurant performance.
  • Trained and developed staff on service standards and operational protocols.
  • Oversaw inventory management, optimizing supply chain logistics for efficiency.

Restaurant General Manager

DEBONAIR'S PIZZA
Lagos
10.2008 - 04.2012
  • Managed daily operations to ensure efficient restaurant functionality.
  • Trained staff on service standards and operational procedures to enhance performance.
  • Oversaw inventory management and coordinated supply chain logistics effectively.

Sr. Assistant Manager

SBARRO "FRESH ITALIAN COOKING"
Delhi
05.2006 - 06.2008
  • Client group of Ruby Tuesday, Chillis
  • Supervised daily operations of therestaurant, ensuring smooth workflow and efficiency.

Platinum Team Member (Training ACE)

DOMINO’S PIZZA INDIA PVT. LTD
Delhi
01.2004 - 04.2006
  • Jubilant FoodWorks Ltd.

Education

ALISON (ONLINE PROGRAMME) - Quality Management Systems

ALISON
Ireland
01.2018

ALISON (ONLINE PROGRAMME) - Hospitality Industry Dynamics, Food and Beverage Sector Fundamentals, Service Excellence

ALISON
Ireland
01.2017

SYSCOM COLLEGE - EFST coursework focusing on Cooking, Chilling, Cross-Contamination, and Hygiene

SYSCOM COLLEGE
New Delhi
01.2015

QUALIMATION - Lean Methodologies and Total Quality Management principles

QUALIMATION
New Delhi
01.2014

Bachelor of Science - Hospitality Management with a focus on Hospitality, Catering, and Tourism

SIKKIM MANIPAL UNIVERSITY
Delhi
01.2007

Skills

  • PROFIT & LOSS ANALYSIS
  • LIQUOR, BEER, AND WINE KNOWLEDGE AND PAIRING
  • BUSINESS DEVELOPMENT
  • EMPLOYEE ENGAGEMENT
  • CUSTOMER SERVICE
  • COSTING & BUDGETING
  • RECRUITMENT & TRAINING
  • INVENTORY & AUDITS
  • VENDOR MANAGEMENT
  • EVENT PLANNING
  • LOGISTIC & PROCUREMENT
  • ENTERPRISE RESOURCE PLANNING (ERP MGT)
  • NEW UNITS OPENING
  • MENU PLANNING AND CREATION
  • AUDITING & QUALITY MANAGEMENT

Accomplishments

  • "TIME OUT" RESATURANT AWARDS 2024 (Instrumental in earning the "Best Barbecue" award at the Time Out Awards (Riyadh, Saudi Arabia).
  • "WHAT'S ON" AWARDS 2024 (Highly Commended, Favourite Steakhouse at the What's On awards (Riyadh, Saudi Arabia)

Certification

  • ISO 9001:2015 - Quality Management System (QMS), ALISON (online program), Ireland, 2018, proficient in encompassing foundational principles, auditable clauses, and key elements of QMS
  • Diploma in Hospitality Management, ALISON (online program), Ireland, 2017, specialized in hospitality industry dynamics, food and beverage sector fundamentals, and service excellence, mastered restaurant operations planning, and safe food handling protocols, trained in preventive measures, and accident response in food service environments
  • EFST (Essential Food & Safety Training) Syscom College, Abu Dhabi, 2015, completed EFST coursework focusing on cooking, chilling, cross-contamination, and hygiene
  • Six Sigma (Green Belt) Qualimation 2014, Chennai, specialised in lean methodologies and total quality management principles
  • Bachelor of Science (BHM) from Sikkim Manipal University, Delhi, 2007, achieved a 4.6 GPA in Bachelor of Science in Hospitality Management with a focus on hospitality, catering, and tourism, balancing full-time employment with academics

Languages

English
First Language
Hindi
Proficient (C2)
C2
Arabic
Intermediate (B1)
B1
Afrikaans
Intermediate (B1)
B1
Punjabi
Proficient (C2)
C2

References

References available upon request.

Timeline

Multi-Unit Manager

7 RIBS
04.2023 - Current

Area Manager - Restaurant Operations

THE FOOD HUB
02.2018 - 03.2023

Restaurant General Manager

SFC (SOUTHERN FRIED CHICKEN)
04.2015 - 12.2017

Restaurant General Manager

PAPA JOHN'S PIZZA
06.2012 - 03.2015

Restaurant General Manager

DEBONAIR'S PIZZA
10.2008 - 04.2012

Sr. Assistant Manager

SBARRO "FRESH ITALIAN COOKING"
05.2006 - 06.2008

Platinum Team Member (Training ACE)

DOMINO’S PIZZA INDIA PVT. LTD
01.2004 - 04.2006

ALISON (ONLINE PROGRAMME) - Quality Management Systems

ALISON

ALISON (ONLINE PROGRAMME) - Hospitality Industry Dynamics, Food and Beverage Sector Fundamentals, Service Excellence

ALISON

SYSCOM COLLEGE - EFST coursework focusing on Cooking, Chilling, Cross-Contamination, and Hygiene

SYSCOM COLLEGE

QUALIMATION - Lean Methodologies and Total Quality Management principles

QUALIMATION

Bachelor of Science - Hospitality Management with a focus on Hospitality, Catering, and Tourism

SIKKIM MANIPAL UNIVERSITY

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