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, UAE01-2025
Diploma Of Hotel Management - Food and beverage
ITMS
Mumbai, India06.2015
Bachelor of Commerce - Commerce
Institute Of Technology & Management Study
Mumbai, India06.2014
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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