AUGUSTINE K BENNY
RESTAURANT MANGER
COCHIN
Summary
CAREER SUMMARY A trained, dynamic, adept, multilingual hospitality professional having successful track record of academic and 12 plus years of career excellence both in international and national scenario. Highly work oriented and work valued professional delivering exceptional skills in customer service and guest satisfaction. An enthusiastic expertise always ensuring high quality and better service. A profit driven trustworthy implementing technics to staff training and mentoring, reduce staff turnover rates, rise in sales, budgeting, menu control and inventory vendor control. To obtain a long term challenging and rewarding position that will apply managerial skills, customer relations experience, inter personal skills, leadership abilities and analytical skills. I strive to contribute my creativity and a broad international and cultural acumen to meet the demanding expectations of the firm I work for and their clients with effective and profitable strategies.
Overview
13
13
years of professional experience
5
5
years of post-secondary education
5
5
Certifications
Work History
Restaurant Manager
LITTLE SOI RESTAURENT
KOCHI
06.2019 - Current
- Awarded Exemplary Leadership as, Hotel Swiss Le’ Grand, Hyderabad
- Boosted guest satisfaction scores from 75% to 85% by introducing better customer service programs
- Improved efficiency, sequence of service, order expediting and table – turn times in outlets to achieve 30% gain daily with zero additional labor or overhead cost
- Revamped marketing strategy, sales growth, rave media reviews and social media platforms
- Made use of all available online platforms for food delivery and thereby achieved more than 25% daily sales
- Successfully and tactically handled all internal issues regarding workers in the outlet and thereby gained their confidence and ensured their productivity
- Collaborated with corporate representatives to plan and execute major kitchen renovation, installing new, modern equipment to increase efficiency
- Identified and resolved major inventory issues like excess ordering, poor storage, and inefficient waste management.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
FOOD & BEVERAGE MANAGER
SUNRISE HOSPITAL KAKKANAD
10.2018 - 05.2019
- KOCHI
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Identify customers’ needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI’s, schedules, policies and procedures
- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
- Report on management regarding sales results and productivity
OPERATIONS MANAGER
HOTEL SWISS LE GRAND KONDAPUR
HYDERABAD
11.2017 - 09.2018
- Leading role in managing both raw materials and personnel
- Human resources tasks include determining needs, hiring employees, overseeing assignment of employees and planning staff development
- A key role in budgeting, controlling costs and keeping the organization on track financially
- Setting goals and objectives and establish policies for various departments in the organization
- Creating a positive culture where the work can get done
- Facilitate communication between employees and departments
- Cooperate in high-level decision making with other top executives of an organization, such as the president, chief financial officer and chief executive
- Ensure front desk is tidy and has all necessary stationery and material (e.g
- Pens, forms and informative leaflets)
- Train, supervise and support office staff, including receptionists, security guards and call center agents
- Schedule shifts
- Ensure timely and accurate customer service
- Handle complaints and specific customers’ requests
- Troubleshoot emergencies
- Monitor stock and order office supplies
- Ensure proper mail distribution
- Prepare and monitor office budget
- Keep updated records of office expenses and costs
- Ensure company’s policies and security requirements are met
F&B SUPERVISOR/ ELITE HOSPITALITY
BAHRAIN
09.2014 - 10.2017
- Supervising of F&B outlet and staff
- Making sales report of F&B service department on daily and monthly basis
- Preparing costing report of the outlet
- Taking care for an excellent service
- Making log book of the F&B outlet
- Cash handling during the operation time
- Taking inventory of F&B outlet.
RESTAURANT & BAR MANAGER
MAYFAIR HOUSE MONTREUX
04.2008 - 02.2013
- Responsible for assisting restaurant manager in the supervision of whole food and beverage operation
- Checked restaurant on daily basis to ensure cleanliness, high quality food and food presentation
- To inform about daily events, conducted pre-shift meetings of employees
- Supervised check or credit policies and procedures and cash handling
- Regularly greeted customers, took reservations, served food and beverages and maintained the reservation book if necessary
- Make sure that side work duties were complete and tables were properly set before, during and after opening hours
- Provided excellent guest satisfaction and increased productivity standards by utilizing available resources
- Taken corrective actions if necessary to ensure standards and quality.
Education
B.Sc - Hospitality Management
SIHM Vevey
01.2007 - 01.2010
Higher Diploma - Hospitality Management
SIHM Vevey
Higher - Secondary Education, Commerce
Mount Carmel College
01.2004 - 01.2006
S.S.L.C - undefined
St. Augustine’s High School
N.C - undefined
A Certificate - undefined
Skills
Wonderful time management and organizational skillsBetter proactive attitude to workStrong ability to promote superior quality customer service, cleanliness and safetyStrong ability to solve practical problems effectively with internal and external customersAble to calculate figures and amounts, proportions, percentages and volumes to track inventory, controls and hotel financial statementsAn enthusiastic, dedicated, dynamic, responsible , resilient and workaholic person with focus and commitmentAn optimist with decisiveness and confidenceA liaison manager with excellent team spirit and inter personal communicationHaving proficiencies in accounting, marketing, advertising and online delivery systemExcellent in vendor and leasing negotiationsCOMPUTER SKILLSMicrosoft OfficeWord, ExcelGoogle ToolsZoom, Google MeetSocial MediaInternet
Staff Management
Operations management
Cost-controls
Inventory control and record keeping
Order delivery practices
Passion for customer satisfaction
Recruitment
Natural leader
Staff Scheduling
Point of Sale (POS) system operation
Dynamic, friendly hostess
Certification
English – Advanced Written, Advanced Spoken
Timeline
Restaurant Manager
LITTLE SOI RESTAURENT
06.2019 - Current
FOOD & BEVERAGE MANAGER
SUNRISE HOSPITAL KAKKANAD
10.2018 - 05.2019
OPERATIONS MANAGER
HOTEL SWISS LE GRAND KONDAPUR
11.2017 - 09.2018
F&B SUPERVISOR/ ELITE HOSPITALITY
BAHRAIN
09.2014 - 10.2017
RESTAURANT & BAR MANAGER
MAYFAIR HOUSE MONTREUX
04.2008 - 02.2013
B.Sc - Hospitality Management
SIHM Vevey
01.2007 - 01.2010
Higher - Secondary Education, Commerce
Mount Carmel College
01.2004 - 01.2006
Higher Diploma - Hospitality Management
SIHM Vevey
S.S.L.C - undefined
St. Augustine’s High School