Summary
Overview
Work History
Education
Skills
Certification
Languages
Personal Information
Timeline
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RAKESH DHEREL

RAKESH DHEREL

Zanzibar

Summary

Dynamic Food & Beverage Manager with a proven track record at The Residence, driving a 15% sales increase through exceptional guest satisfaction and effective team leadership. Skilled in inventory control and customer relationship management, I excel at implementing service improvements and maintaining high-quality standards, ensuring memorable dining experiences.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Food & Beverage Manager,

(The Residence)
Zanzibar
02.2025 - Current
  • Reservations management: maintained daily reservations for guests, ensuring accurate records, and smooth operations.
  • Incident resolution: Quickly identified and resolved guest issues, maintaining high levels of guest satisfaction.
  • Customer feedback implementation: Collected and used customer feedback to implement service improvements, leading to enhanced guest experiences.
  • Staff Management: Training the staff on food and beverage, and supervising a team of 36+ staff members, enhanced overall team performance and efficiency.
  • Inventory Control: Accurately calculated inventory needs, and streamlined the ordering process, reducing supply costs.
  • Staff Briefing: Conducted daily briefings to update the staff on upselling and suggestive selling techniques.
  • Quality Standards Maintenance: Maintained high standards of food and beverage quality, ensuring guest satisfaction.
  • Customer Interaction: Engaged with guests, gathering valuable feedback to enhance service delivery.
  • Problem-Solving: Addressed customer concerns promptly, ensuring positive outcomes.
  • Team Management: Led a team of six supervisors, eight captains, sixteen waiters, and six bartenders, overseeing scheduling, operations, and performance management.
  • Sales Growth: Increased sales by 15% through exceptional guest satisfaction and hospitality.
  • Operational Reporting: Generated and submitted comprehensive operations reports to management.
  • Develop strategies: Develop and maintain good working relationships with vendors, suppliers, and other departments.
  • Order or requisition for F&B supplies for efficient operations.
  • Service Standard Development: Assisted in the development and implementation of service standards for the new outlet.
  • Hygiene Maintenance: Maintained hygiene standards in the restaurant, meeting all health and safety regulations.

Restaurant Manager,

(Purple Honey Group)
Al Ain City
09.2022 - 01.2025
  • Customer Satisfaction Improvement: Implemented new service standards and staff training programs, resulting in a 25% increase in overall customer satisfaction.
  • Inventory Control: Accurately calculated inventory needs, and streamlined the ordering process, reducing supply costs by 15%.
  • Staff Management: Carefully interviewed, selected, trained, and supervised a team of 20+ staff members, enhancing overall team performance and efficiency.
  • Health and Safety Compliance: Conducted comprehensive health, safety, and sanitation evaluations, ensuring adherence to industry standards, and immediate remediation of violations.
  • Customer Feedback Utilization: Met with customers, gathered feedback, and implemented positive changes based on their insights, improving repeat customer rates.
  • Vendor Management: Dealt with suppliers for ordering and purchasing, ensuring timely delivery, and optimal pricing.

Restaurant Manager,

(Marco Polo Hotel)
Dubai
10.2019 - 08.2022
  • Reservations Management: Maintained daily reservations for guests, ensuring accurate records, and smooth operations.
  • Incident Resolution: Quickly identified and resolved guest issues, maintaining high levels of guest satisfaction.
  • Health and Safety Standards: Conducted evaluations to ensure compliance with health and safety standards, addressing any violations promptly.
  • Customer Feedback Implementation: Collected and used customer feedback to implement service improvements, leading to enhanced guest experiences.
  • Inventory Management: Maintained daily inventory for the bar, ensuring sufficient stock levels, and reducing wastage.
  • Team Coordination: Worked closely with the pre-opening team to ensure seamless operations during the hotel’s launch phase.

Restaurant Manager,

(Café Bateel)
Dubai
08.2015 - 09.2019
  • Sales Increase: Increased sales by 20% through enhanced guest satisfaction, and strategic marketing efforts.
  • Hygiene Standards Enforcement: Ensured all health and safety standards were met, maintaining a clean, safe environment.
  • Complaint resolution: Addressed and resolved customer complaints effectively, ensuring a positive dining experience.
  • Operational Reporting: Compiled and submitted detailed operations reports, providing insights for management.
  • Team Leadership: Managed and motivated a team of 15+ staff members, driving operational efficiency.
  • Marketing Initiatives: Launched successful promotional campaigns, attracting new customers.
  • Quality Assurance: Monitored food and beverage quality, ensuring compliance with company standards.
  • Budget Management: Managed budgets effectively, reducing operational costs by 10%.

Assistant Restaurant Manager,

(Morimoto)
Dubai
01.2010 - 07.2015
  • Company Overview: Japanese restaurant business bay.
  • Team Management: Led a team of twenty captains, waiters, and two hostesses, overseeing scheduling, operations, and performance management.
  • Sales Growth: Increased sales by 15% through exceptional guest satisfaction and hospitality.
  • Inventory Control: Conducted daily inventory checks, ensuring stock accuracy and availability.
  • Customer Feedback Collection: A feedback system was implemented, improving service quality by 20%.
  • Quality Standards Maintenance: Maintained high standards of food and beverage quality, ensuring guest satisfaction.
  • Customer Interaction: Engaged with guests, gathering valuable feedback to enhance service delivery.
  • Problem-Solving: Addressed customer concerns promptly, ensuring positive outcomes.
  • Operational Reporting: Generated and submitted comprehensive operations reports to management.

F&B Supervisor,

(Olive Bar & Kitchen)
Mumbai
04.2007 - 12.2009
  • Company Overview: Mediterranean Restaurant.
  • Cocktail Development: Crafted signature cocktails, leading to a 25% increase in repeat customers.
  • Staff Training: I trained and supervised new bar staff, enhancing overall service quality.
  • Cost reduction: Managed bar supplies efficiently, reducing costs by 10%.
  • Inventory Management: Conducted weekly inventory checks, ensuring stock accuracy.
  • Customer Feedback System: We implemented a feedback system, boosting positive reviews by 30%.
  • Service Excellence: Delivered exceptional service, contributing to high levels of guest satisfaction.
  • Health and Safety Compliance: Ensured compliance with all health and safety regulations.
  • Team Coordination: I coordinated with the kitchen and floor staff to ensure seamless service.
  • Mediterranean restaurant.

F&B Server,

(Saffron Restaurant)
Mumbai
02.2005 - 03.2007
  • Company Overview: J.W. Marriott Hotel.
  • Guest Interaction: Greeted and seated guests, ensuring a welcoming and professional dining experience that aligned with J.W. Marriott’s high service standards.
  • Table Setup: Efficiently reset dining tables between seatings, maintaining a clean and organized dining environment.
  • Menu Knowledge: Developed in-depth knowledge of the restaurant’s menu, including ingredients, preparation methods, and special dietary accommodations, allowing for accurate recommendations to guests.
  • Food Safety Compliance: Ensured full compliance with all food safety and sanitization regulations, contributing to a safe and hygienic dining environment.
  • Efficient Service Delivery: Demonstrated the ability to learn and serve new menu items quickly and accurately, consistently meeting guests' expectations.
  • Upselling Techniques: Applied suggestive selling techniques to promote specials and high-margin items, contributing to increased sales.
  • Customer Feedback: Actively sought guest feedback and communicated it to management to help refine service quality and menu offerings.
  • JW Marriott Hotel.

Education

Master of Business Administration (MBA) - Hotel and Restaurant Management

Amity University
Dubai, UAE
01-2025

Diploma Of Hotel Management - Food and beverage

ITMS
Mumbai, India
06.2015

Bachelor of Commerce - Commerce

Institute Of Technology & Management Study
Mumbai, India
06.2014

Skills

  • Operations Management
  • Staff Management
  • Inventory Control
  • Customer Relationship Management
  • Team Leadership
  • Health and Safety Compliance
  • Supply Chain Management
  • Vendor Management
  • Process Improvement
  • Customer Feedback Implementation
  • Staff Training and Development
  • Budget Management
  • Marketing and Promotions
  • Guest Satisfaction
  • Incident Resolution
  • Quality Assurance
  • Multi-tasking
  • Problem-Solving
  • MS Office - excel
  • MS Office - word
  • MS Office - power point
  • Tally erp-9
  • Iiko
  • Oversee pos
  • Showman gold
  • Micros

Certification

  • Moet & Hennessey Certificate of Recognition, Jacob Alexander, Wine & Spirit Trainer, 02/01/07, Recognized for excellence in wine and spirit knowledge, contributing to superior customer service in the beverage sector.
  • Stir Academy of Bartending, Mumbai, India, 03/01/04, Completed professional bartending certification, gaining expertise in mixology, beverage service, and bar management.
  • Food & Safety Training, Dubai, UAE, 10/01/23, Certified in food safety and hygiene practices, ensuring compliance with local and international standards in food handling and preparation.

Languages

  • English
  • Arabic
  • Hindi
  • German (Basic)

Personal Information

  • Passport Expiry Date: Valid until 2033
  • Title: F&B Manager
  • Nationality: Indian
  • Marital Status: Married

Timeline

Food & Beverage Manager,

(The Residence)
02.2025 - Current

Restaurant Manager,

(Purple Honey Group)
09.2022 - 01.2025

Restaurant Manager,

(Marco Polo Hotel)
10.2019 - 08.2022

Restaurant Manager,

(Café Bateel)
08.2015 - 09.2019

Assistant Restaurant Manager,

(Morimoto)
01.2010 - 07.2015

F&B Supervisor,

(Olive Bar & Kitchen)
04.2007 - 12.2009

F&B Server,

(Saffron Restaurant)
02.2005 - 03.2007

Master of Business Administration (MBA) - Hotel and Restaurant Management

Amity University

Diploma Of Hotel Management - Food and beverage

ITMS

Bachelor of Commerce - Commerce

Institute Of Technology & Management Study

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RAKESH DHEREL