MADHUR AGNANI
: +91-9925827886
: madhur.agnani.jshm@gmail.com
SKYPE ID: Madhur9925
Food & Beverage Specialist: Restaurant Operations | Room Dining
Excels at cultivating & understanding guest concerns, prioritizing resolution actions to achieve greatest impact, and engaging staff to
exemplify a "Guest First” mentality
Industry Preference: Hospitality
Location Preference: Dubai/Middle East
Experience with world-renowned fast food and quick service chains like Nordsee (Seafood for Germany), The Orchestra
Restaurant and Café (Arabic) and Bayleaf Restaurant (Multi Cuisine)
PROFILE SUMMARY
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A competent professional with nearly 5 years of experience in:
Food & Beverages Operations
Guest Servicing
MIS Documentation
Cost Control
Quality Assurance
Vendor Management
Inventory Management
Manpower Management
Training & Development
Experience in preparing restaurant operations plan by surveying restaurant demand; conferring w ith people in the
community; identifying and evaluating competitors
Efficient in managing menu planning and maintenance of a hygienic environment in the kitchen ; familiar with MS
Office, Tally, Opera and IDS System
Proven track record of developing procedures, service standards and operational policies, planning & implementing
effective control measures to reduce running costs of the units
Proficiency in devising and implementing optimum business strategies to enhance business development and quality
standards across all departments like Housekeeping, F&B, Room Service, Guest Servicing and CRM
Skilled in training the juniors and developing service standards & operational policies for business excellence
A thorough professional with high calibre, work orientation and ability to handle multiple functions with vision & foresight;
extensive experience in multitasking and non-linear functioning
ORGANIZATIONAL EXPERIENCE
Express Group of Hotels, Vadodara
Restaurant Manager
Nov’13-Present
Role:
 Driving profitability of operations and supervising all aspects of restaurant management including menu-planning,
monitoring food production to ensure compliance with quality & hygiene standards; ensuring effective inventory planning
for raw materials and spares, based on business requirements and utilization forecasts
 Monitoring and handling cash on day-to-day basis, depositing cash everyday to the concerned authorities and making cash
and credit reports
 Interacting with the operating staff for ensuring upkeep of restaurant and kitchen equipment (cutlery, crockery and glass) in
perfect order; interfacing with other departments for requisitions, re-stocking and inventory according to set standards;
procuring equipment for the banquet facility and food items for the F&B Department
 Ensuring the high quality services, resulting in guest delight & the optimum resource utilization for maximum service quality
 Providing maximum customer satisfaction by closely interacting with in-house and potential guests to understand their
requirements and customizing the services accordingly
 Managing food & beverage, banquet, conference & formal dining reservations and coordinating with guests for resolving their
concerns / needs
 Planning & executing banquet and party menus for various events; organizing and executing national & international food
festival and theme parties
 Formulating sales & marketing strategies with emphasis of segmenting and targeting the potential customer for up-selling &
positioning the services accordingly
 Creating business development procedures, service standards and operational policies & guidelines for maintaining quality
& hygiene quality standards
 Implementing policies & procedures in the operating systems to achieve greater customer delight; performing menu engineering and
analysis on existing menu to improvise customer satisfaction
 Coordinating with clients, processing requests & resolving complaints; minimizing the food complaints in banquets by
collating direct feedback from guests
 Communicating and guiding new staff members to perform their work efficiently
Highlights:
 Led and supervised a team consisting of 20 staff members, 3 captains and 1 Assistant Manager; streamlined the restaurant
operations with a seating capacity of 160 guests at a single time
 Imparted a policy called ‘Never Say No’ to customers/guests, instead provide alternatives
 Achieved success by doing a candle light dinner festival for the first time in city on 14th February 2015 which embarked a
huge success; biggest revenue day for the restaurant
 Attended Exceptional Customer Service Program, Ahmedabad certified by GFORD institute; 10 hours effective training
 Initiated in-house promotions to increase the sales as well as revenue by 9% like:
o Buy 2 get 1 free mock tail
o Enjoy 25% discount in the less busy hours(HIGH TEA)
o Get a free dessert on every FB like (FOR BEING MORE POPULAR ON SOCIAL WEBSITES)
 Ramped up average occupancy rate by 11% by daily calling 25 guests
 Organised food festivals / events such as candle light dinner on the lush green lawns which resulted in generating revenue
worth INR 1.67 Lakhs
 Played a key role in implementing new initiatives such as candle light dinner and candle light lunch for openings and
introducing additions (restaurants / ballrooms) to existing set-ups
 Reduced cost by 4% through identifying & developing new vendors for tissue and wiping cloth
 Instrumental in taking proper measures to improve operational efficiency; reduced incidence of errors such as taking orders
and repeating the order
 Built team, motivated and supported subordinates to improve work performance and shared knowledge between them;
organized weekly & monthly training for subordinates
 Reported to General Manager of the property, coordinated with the supervisor, adhered to daily instruction, assisted them
when & wherever required and worked as an In-charge in the absence of Supervisor or Manager
 Attended fire and safety training every three months for the knowledge and safety for the guest service
The Orchestra Restaurant and Café Dubai Mall, Dubai
Assistant Restaurant Manager
Feb’13-Oct’13
Role:
 Conducted staff check, grooming, cost control to gain revenue and MIS documentation and reporting
 Coordinated with the team involved in designing and implementing different systems like computerized inventory control
system, home delivery system, local / international purchase system, restaurant cash control system, weekly ordering
system and weekly scheduling system of staff
Highlight:
 Led a team of 35 members (from 12 different nationalities)
Ocean Fresh International, Dubai
Outlet Supervisor (Nordsee Restaurant)
Mar’10-Feb’13
Role:
 Maintained QSC on shift basis, weekly restaurant inventory with the comparison of ideal and actual food and paper cost and
weekly restaurant inventory with the comparison of ideal and actual food and paper cost
 Organized special events like birthday parties and Eid celebration
Highlights:
 Achieved a food cost of 29% from a higher figure of 40% by controlling wastages, pilferages and other related factors
 Received ‘Best in Customer Service’ letter
PREVIOUS EXPERIENCE
Anuj Children Hospital, Baroda as Front Office Receptionist
May’09-Nov’09
INTERNSHIP
Organization:
Duration:
Hotel Park Plaza (A Sarovar Group Hotel 4*), Jodhpur, India
5 months
EXTRACURRICULAR ACTIVITIES
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Attended ODC’S (Outdoor Catering) of Hotel Surya Palace 5*(in number 26)
Attended private beach parties and served as a captain on cruises and private beaches in Dubai
Achieved a certificate of appreciation from F & B Manager for consistent performance throughout the training
EDUCATION
Pursuing
2012
2009
2006
MBA in Hotel Management from IIBMS, Mumbai
Advanced Diploma in Hotel Management from IIBMS, Mumbai
Management Training from Sarovar Group (Rajasthan)
10th from Bright Day School, Baroda
CERTIFICATION
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Basic computer course from Infosoft Computers Ltd, Baroda
PERSONAL DETAILS
Date of Birth:
Address:
Languages Known:
Nationality:
Marital Status:
No. of Dependents:
Visa Status:
Passport Details:
Driving License Details:
15th October 1990
M/402 Vishranti Greens Near Narayan Garden Bungalows, 30 Metre Gotri Road Gotri, Vadodara,
Gujarat- 390021, India
English, Hindi, Gujarati, Sindhi, Arabic, French and Russian
Indian
Married
One
Ready to join immediately
G4861918; Valid Till 27/08/2017
Indian (LMV)