1. Ravinder Singh Negi
Howard Johnson Hotel
khalid Bin Waleed Road,
P.O Box no. 30329, Bur Dubai, UAE
Mobile- 00971-55-81-68-501
Email: negir1369@gmail.com
OBJECTIVE
A dynamic result oriented ASSISTANT RESTAURANT MANAGER offered focused
leadership to drive sales & profitability in highly competitive markets.
Consistently achieve performance goals through enthusiasm, tenacity & initiative, which
compliments knowledge /expertise in
✓ Team building/staff
✓ customer service /guest relation
✓ Inventory management
✓ cost containment /control
✓ Quality assurance /control
✓ continuous performance
improvement
✓ Safety management
2. Noted for resolving the problem quickly & quit ably to ensure happy
customers & happy employees.
EMPLOYMENT HISTORY
Howard Johnson Hotel by Wyndham World wide, Bur Dubai. 3* Luxury
hotel, with 123 elegant Rooms, and 24hrs Coffee Shop, Fine Dine Indian
Restaurant with, Fine Dine Pan Asian Restaurant, and Ball Room,
➢ Asst. Restaurant Manager - Kebab Korner, Red Dragon,
& Banquet (Sept 2011 to Still Continue)
Kebab Korner, A Fine Dine Indian Restaurant & Bar, with complete meal concept, with seating
for 85pax, with live entertainment, and Red Dragon, a Pan Asian Restaurant with complete meal
concept, with 50pax Setting.
Key Functions:
• To assist in setting budgets for the outlet, communicate these to the team and implement
strategies to achieve daily targets.
• Contribute to the achievement of margins at targeted levels.
• Maintain low wastage levels through good stock management and rotation, accurate recording,
training and active monitoring.
• Run shifts, assisting and guiding staff to deal with issues and complaints and ensuring
members’ and guests’ experiences exceed expectations.
• To analyses daily/weekly/monthly sales identifying opportunities for increasing profitability
and maximizing revenue.
• Prepare daily / weekly reports.
• To plan rotes that will ensure high service levels are maintained whilst controlling co Regularly
create drinks/cocktail menus that are new and inspiring.
• Regularly conduct research on the local market and develop and implement ideas to maximize
revenue generation.
• Contribute ideas to calendar of events.
• Marketing and selling conference and banqueting facilities
• Scheduling reservations
• Operating the facilities profitably
• Planning well so each event runs smoothly
• Checking all bills are paid on time
• Managing your food and beverage team
• Briefing staff and checking the room set-up before the event
• Ensuring the room is turned around, ready for the next event
Roffe Congo has multiple business in Congo. and stable since last 40 year, Roffe also manage
(Supermarkets, Mining, Restaurants, Furniture, and Farming ETC)
➢ Roffe Congo - Restaurant Manager - April 2011 to July 2011
Roffe a Indian Casual Dining Restaurant with 65 pax Sitting capacity along with Pool Bar and
Roffe also Serve Local congo food
Key Functions:
• Take responsibility for the business performance of the restaurant.
3. • Analyses and plan restaurant sales levels and profitability
• Organize marketing activities, such as promotional events and discount schemes
• Prepare reports at the end of the shift/week, including staff control, food control and sales
• Create and execute plans for department sales, profit and staff development
• Set budgets or agree them with senior management
• Plan and coordinate menus.
• Coordinate the operation of the restaurant during scheduled shift
• Recruit, train, manage and motivate staff
• Respond to customer queries and complaints
• Meet and greet customers, organize table reservations and offer advice about menu and wine
choice.
• Maintain high standards of quality control, hygiene, and health and safety
• Check stock levels, order supplies and prepare cash drawers and petty cash.
Highland City Hotel, Bur Dubai. 3* Luxury Hotel, with 123 elegant Rooms, and 24hrs Coral
Coffee Shop and Room Service, Fine Dine Indian Restaurant, and Rock City Night Club with
Rock Band,
➢ Team Leader - Kebab Korner (Sept 2009 to Feb 2011)
Kebab Korner, A Fine Dine Indian Restaurant & Bar, with complete meal concept, seating for
85pax, with live entertainment,
Key Functions:
• Responsible for assisting restaurant manager in the supervision of whole food and beverage
operation
• Provided excellent guest satisfaction and increased productivity standards by utilizing
available resources
• Taken corrective actions if necessary to ensure standards are maintained
• Scheduled and trained employees and ensured proper coverage.
• 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.
• Made sure that side work duties were complete and tables were properly set before, during and
after opening hours.
• Responsible for performing other related duties as assigned.
Yogi Metropolitan Hotel, Shanpada Navi Mumbai. 3* Category Hotel, managed by Yogi
Group of Hotels PVT. LTD, Yogi group of Hotel is well known for Chain of Hotel Business
since 3 decades in Hospitality business, Yogi Metropolitan is one of the branch of Yogi Hotels
which is located in Shanpad Navi Mumbai which has 40 elegant Rooms, and 24hrs Room
Service, Fine Dine Multi cuisine Restaurant, Banquet hall and open lawn Restaurant with live
cooking,
➢ Sr. Captain - Flavors Restaurant (Feb 2008 to Sept 2009)
4. Flavors , A Fine Dine Multi Cuisine Restaurant & Bar, with complete meal concept, seating for
87 pax,
Key Functions:
• Taking booking for the conference parties,private party ,birthday party.
• Preparing costing report of f&b service department.
• Making sales report of f&b service department on daily and monthly basis.
• Taking care of banquet ,room service and the restaurant .
• Making log book of the f&b outlet .
• Cash handling during the operation time.
• Taking inventory of F&B outlet.
• Preparing duties roaster of F&B staff.
Grand Central Restaurant & Bar PVT. LTD, Chembur Mumbai. a Individually managed
First Grade fine Dine Restaurant by Mr. Sudhir Shetty, and he also own Charisma Builder of
Company, and Grand Central also known as oldest Restaurant in Town which is stable since
1974 and maintaining high class standard in Hospitality since decades. Grand Central also have
Banquets hall, and Roof Top,
➢ Trainee Captain - Grand Central (Feb 2005 to July 2006)
Grand Central , A Fine Dine Indian & Cuisine Restaurant & Bar, with complete meal concept,
seating for 250 pax,
Key Functions:
• Great guests and make them feel comfortable
• Learn menu items and able to describe them appropriately to guest
• Meet to Guest and take feedback and do as per guest requirements and expectation.
• Doing a Inventory and making a inventory reports and present to Restaurant Manager
• Take Food & Beverage order
• Deliver guest bill and thank them for dining at the Restaurant.
• Work with other serve and be a team player
Health and Safety
• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the
Appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that
their safety and that of members and guests is protected.
General
• To support colleagues at peak times and to undertake any operational duty which might
be?
Reasonably required, to ensure customer expectations are met.
• To undertake any other duties as requested by the Senior Management team, in accordance
with the scope and responsibilities of the role.
Other achievements
5. • Participated Kebab Korner Restaurant at Rang De Event at Wonder Land Dubai for Live
Cooking Counter Since 2011 to 2016, crowed of 15000 to 20000 people.
• Participated Kebab Korner Restaurant at Masala Food Fair at Zabeel Park Dubai For Two
Day’s Live Cooking Event with Chief Guest Chef Sanjeev Kapoor, & Bollywood Celebrity
Raveena Tandon in 2015, crowed of 10000 to 15000 people
• Handled banqueting functions in In Door and Out Door Catering Parties.
• Introduced new beverage menus.
Professional Certifications
• Certified in Food Hygiene Basic Training
Computing
• Diploma in computer software (Information technologies) from Silver Trek Computer
Institute,
Mumbai.
• POS systems including New Rest (Dos Base), Dytel (Microsoft Excel Base), I.D.S (Microsoft
Excel
Base), Inn Tap (Microsoft Excel Base),
• Proficient in Microsoft Office applications (Word, Excel, Power Point), use of Internet as an
information and Communication tool.
U.A.E. Driving License
• Valid LMV Automatic Gear UAE Driving License
Educational Qualification
• Passed B.Com Examination from Kanpur University.
PERSONAL INFORMATION
Date of Birth - 20 Nov 1987
Nationality - Indian
Marital Status - Married
Father’s name - Shri Prithvi Singh Negi
Mother’s name - Smt Radha Devi
Gender - Male
Languages Known - Hindi, English, Marathi, Nepali, Swahili (Congo Local Language)
& Uttarakhand Local language also
REFERENCES
Available upon request
