RAVI KUMAR

Operations Management, Client Servicing, Food & Beverage Operations, Facilities Management

• Ensuring customer satisfaction by achieving delivery of service quality norms
• Monitoring overall operations and management of all restaurants, events and caterings.
• Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies
• Overseeing all aspects of Kitchen management including menu‑planning as well as monitoring food production
• Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.
• Handling shifts operations entailing preparing shift rosters, reallocation of manpower in case of absenteeism & meeting work force requirement
• Managing all aspects of facilities management & maintenance, Supervising maintenance of high standards of housekeeping,
• Ensuring highest standards of hygiene and cleanliness including Infection Prevention • Maintenance & upkeep of restaurants premises

• Locations Worked: Offshore Locations: Zakum Central Super Complex (from Jan 2021 to till date), Al Hyleh Barge (from March 2018 to Dec 2020): Remote Onshore Locations (from Dec 2016 to Dec 2017): ADNOC elixier, ADNOC Bu Hasa, ADNOC Irshad Ruwais, ADNOC Fujairah Offshore Locations (from May 2014 to Nov 2016): ZADCO Artifical Islands, and ADNOC, Zirku Island Archidone
• Operations Management, Client Servicing, Food & Beverage Operations, Facilities Management
• Built strong team through proactive recruitment and hiring strategies
• Increased team productivity by providing clear communication of expectations and deadlines to all involved parties
• Controlled location operational expenses and maintained budgets through balance of profit promotion and cost control
• Worked effectively in fast-paced environments
• Demonstrated a high level of initiative and creativity while tackling difficult tasks

• Locations Worked: From Sep 2008 -To June 2012] - [Senior Catering Supervisor], [Sector: Health Care] [Location: SKMC - BSP Hospital, ICLDC - Abu Dhabi] Ensure that food is prepared in a clean and hygienic manner and with the minimum of wastage
• Ensure that kitchens, restaurants and food storage facilities are maintained to the highest standard of cleanliness Monitor personal hygiene of all kitchen/restaurant staff to ensure compliance with standard health and hygiene practices
• Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed
• Ensuring the customer satisfaction by achieving and monitoring excellence in service quality, handling quest queries and resolving any complaints

Monitoring overall operations and management of outlet

• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints Appraise staff performance and provide feedback to improve productivity
• Ensure compliance with sanitation and safety regulations Create detailed reports on weekly, monthly and annual revenues and expenses Promote brand in local community through word-of-mouth and restaurant events Liaising with customers, employees, suppliers, licensing authorities and sales representatives Making improvements to running of business and developing restaurant
• Successfully handling day-to-day functioning of outlet in regards to staffing, customer services and product quality.

• Establish and maintain civil, productive, inclusive, and stimulating learning environment
• Actively involved in preparing and generating various reports
• Proven skills in troubleshooting and handling situations related to day to day routine
• Train students in all core areas of operations thus giving exposure to all functions and giving insight to there contribution in making unit as profit center head
• Demonstrated skills in achieving targets for loyalty programs for guests thereby ensuring regular & repeated clientele for outlet thus enhancing revenues.

• Always greet and welcome guests promptly in a warm and friendly manner
• Ensure guest are serviced within specified time with a good knowledge of menu and presentation standards
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette
• Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm
• Ensures that hotel brand standards and SOP's are consistently implemented
• Conducts monthly inventory checks on all operating equipment and supplies
• Actively involved in various promotions happening at outlet