Objective
To obtain a management position in a challenging and performance driven environment in the hospitality industry, that will utilise my skills, experience and education to achieve highest level of competence, proficiency and operational excellence in my profession. I would like to be a part of highly motivated and growing team with a frontline organization in the hospitality industry.
Experience
Allterrain Services (ATS) - ACCRA –GHANA Feb ’08 - Till Date
Project Manager.
Allterrain Services Group (ATS Inc. ) is a Camp Hospitality and Management Company operating Support services/facility /catering Management, Across Africa.
Responsible for multiple Projects on a rotational Basis across Ghana up to five projects till date.
Damang GFG,Tarkwa AGL, Accra,Tema and Ahafo – Newmont to name a few a manpower portfolio of Varying from 100 plus of aprox 2500 plus meals a day including camps,canteens,guesthouses
Responsible for the meeting of operational targets, revenue, cost control, food & beverage, Housekeeping, Maintenance &Health & Safety, HR and profitability.
Some of the key clients include Newmont), Gold fields Ghana L.t.d.(GFG- S.A.),Nestle. Valco.
• Mess & Food Service management.
• Overall responsibility for the production of food to the highest standard.
• Camp management including bars, club houses, commissary, outdoor caterings.
• Office Cleaning Services and Procurement Services.
• Camp Set Up and Mobilization Services including Remote Camps.
• Maintenance Management.
• Grounds and garden maintenance and general camp appearance.
• Directors Dining, Party Catering and special functions.
• Asset Management
• Developing, in collaboration with other ATS staff, 28 day cycle menus on a regular basis
Eurest Support Services (ESS) - Compass Group, Nigeria Mar’04 – DEC ‘07
A division of the Compass Group, (Fortune 500 company- operations in 85 countries-Largest catering company. in the world)) the company is a leading provider of specialist foodservice and related support services to clients in remote site, defence and off-shore locations around the world
Directly responsible for 165 working staff portfolio
Catering 30000+ meals a month in the canteen and 3000+ tea & coffee service across 14 floors daily.
Daily catering at the VIP restaurant with pre plated 3–5 course meals for up to 50 people.
Overseeing catering, event management & facilities function for the Schlumberger Club House restaurants at NTC Camp.
Responsible for managing the catering and housekeeping services for Rockson Engineering at their remote locations at Omoku and Ndele on rotational basis.
Menu Planning, Food Quality, Budgeting, Cost Control, Staff Training, Coordinating Staff Recruitment, Purchasing, Receiving, Weekly and Monthly financial reporting.
Manage and promote best practices of Health & Safety and food & service hygiene with in the food service department.
Responsible for administering HACCP principles.
Organise Special events for the company and client sponsored functions.
Work closely with the client, attend client meetings and meet up with client requirements.
Ensure Adherence to all company and safety policies, rules, and procedures, follow company guide lines and objectives. Clients include– TOTAL – ELF FINA, CHEVRON, SCHLUMBERGER, SHELL, MOBIL,
Gulf Consumer Corporation (GCC), Bahrain Aug’03 to Feb’04
Manager Operations
Managed the Franchise operations of 3 food courts and 19 units of the largest and fastest spreading fast food franchisees of the Gulf Region including:
Popeye’s Chicken & Biscuits – A unit of AFC, USA.(2 units)
Mrs. Vanelli’s (Italian Pasta) – A unit of Donato Group, Canada. (5 units)
Teriyaki (Japanese Cuisine) – A unit of Donato Group, Canada. (4 units)
Chinatown (Chinese Cuisine) (2 units).
Cactus Cabana (Arabian Grills) (1 unit).
Clay Oven (Indian & Turkish Grills) (1 unit).
Subway (Subway International, USA). (2 units).
Jalapeno Cantina (Arabian Cuisine).(1 unit).
Al – Mangal (Iranian Cuisine) (1 unit).
Running Everyday franchise operations of the above units with unit managers reporting to me for the day to day operations.
Ensure all the above units performed within the stipulated food cost norms with daily/weekly/ monthly reporting to the head office.
Responsible for ensuring all the outlets operational as per the franchise norms and specifications.
Training/recruiting /appraising staff & management.
Responsible for Advertising/marketing/Organizing promotions for the outlets.
Bahrain Family Leisure Company (BFLC), Bahrain Dec’01 to Aug’03
Restaurant Manager
Accountable for managing the complete Franchise operations of 265 cover restaurant “Ponderosa Steakhouse / Bennigans”, a unit of Metromedia Group, USA.
Involved in managing functions like Menu Planning, Inventory Management, Staff Management, Food Costing, Ordering, Stores, etc.
Best Western Baisan Tower (Dadabhai Group), Bahrain Nov’99 to Dec’01
Assistant Manager F&B
Managed the F&B operations of Multi units’ viz. Coffee Shop, Speciality Restaurant, Russian & Arabic Nightclubs, Sports Bar and Discothèque.
Hotel Clarks Shiraz (U.P Hotels), Agra India Feb’97 to July’99
Assistant Manager F&B
Handled F & B operations in various outlets of the 265 rooms 5 Star Hotel to include Room Service, Coffee Shop, Speciality Restaurant and Lounge.
Successfully organized many state food festivals, state banquets and corporate conferences in Agra.
Jaypee Residency Manor, Mussourie / Vasant Continental, New Delhi Feb’95 to Jan’97
Kitchen Executive – Reporting to Executive Chef
Successfully handled catering operations for various state banquet and corporate conferences viz. Reliance, BPL, Wipro, Hero Group, HLL, NIIT, Pepsi, Glaxo, LG Electronics, Maruti Suzuki, to name a few.
Education
Bachelors Degree in Hotel Management from Welcomgroup Graduate School of Hotel Administration, Manipal (Mangalore University) in 1994.
One Year Diploma in Cookery from Food Craft Institute, Chandigarh (Punjab University) in 1990.
Certification
Course in Food Handling HACCP Compliant System from Serve safe in 2006.
Certificate Course in Occupational First – Aid from Bahrain Health and Safety Society in 2002.
Certificate Course in MS-Office from NCIMS, Agra in 1999.
Two Years Kitchen Executive Training Certificate Program from Jaypee Group of Hotels in 1997.
Certificate from Spurs steak ranches (a 350 plus steakhouse chain based in South Africa) in successfully running the steakhouse franchise operation from Durban, pieterzmaritzburg-South Africa, for 7 weeks in 2007.
INDUSTRIAL TRAINING
Training on “Front Office Operations” at Hotel Madhuban Best Western, Dehradun in 1994.
Training on “F&B Production” at Taj President, Mumbai (The Taj Group of Hotels) in 1993.
Training on “F&B Production” at Hotel Mughal Sheraton, Agra (ITC Welcomgroup) in 1992.
Training on “F&B Production” at Maurya Sheraton Hotel & Towers, New Delhi in 1991.
6 Months’ Training at Hotel Jai
Mahal Palace, Jaipur (Taj Group of Hotels) as Hotel Operations Trainee in 1990.
Skils
Hospitality tertiary qualified with over 15 years’ cross cultural experience in leading industries & hotels across Asia, Middle East and Africa, specialized in all areas of hotel operations in both Food & Beverage and Rooms Division/franchise operations as well as all third party contract management. Value-add in all aspects of guest relationship management and championing service standards across all departments.
CORE COMPETENCIES
Dynamic leadership style and the passion to drive continuous service improvement in systems and processes. Strong inter-personal skills to operate across all levels and functions of the organization, as well as with owners, contractors and external parties. A strategic planner with an eye for detail. Compliance of all hygiene & safety systems & procedure at site (Haccp Compliancy).
Strong emphasis on fiscal responsibility, financial reports, MIS for the departments / units. An effective planner and communicator with excellent culinary and Managerial skills to manage the day-to-day running of the sections in compliance with the hotels policies and procedures
WORKSHOPS
Marketing Strategy Workshop” at ITC, Manipal.
“Workshop on Cooking Principles” conducted by Mr. Jiggs Kalra at ITC Welcomgroup, Manipal.
Workshop on Food Handling, Food Poisoning, Personal Hygiene, Fire Fighting, Emergency Procedures & First Aid by “Nigerian Institute of Service Professionals”.