Harish Chander

• Head / Food Beverage Manager

  October 2015 - Present (5 Years)

  ADNOC, United Arab Emirates UAE

  LEADERSHIP: Tasked to drive the growth and development of the Culinary Food and Beverages Department by working in collaboration with the Food Beverage Leadership Team to set the strategic planning initiatives and implementation, boost revenue, maximize profit margins and, drove the overall financial performance. KEY HIGHLIGHTS: • Turned around Food Beverage operations, ensured the team’s strategy aligned with the brand’s business strategy and objectives, this has led to more consistently within the department, stronger brand standards, exceptional service delivery, increased operational efficiency, boosted the PL bottom-line. • Dynamic, ambitious, and self-motivated, 360° hands-on Food Beverage professional with full FB responsibility. • Solid organizational skills demonstrated background from luxury hotels. • Leadership and communication skills to build effective and strong working relationships • Budgeting, forecasting, planning, controlling, recommending, coaching, mentoring, training, and leading the team by example. Initiated short- and long-term planning. Managed the growth of food beverage operations. • Organize and directed teams, developed top quality of food beverage products with prompt, accurate, and personalized service. • Managed, achieved profit and quality for all FB operations in the hotel/restaurant/catering/ banquet’s operations. • Maintained standards of food beverage quality and guest service quality. Procurement Management. • Hired, interviewed, coached, trained, appraise, managed, and retained employees. • Achieved budgeted revenues expenses, customer satisfaction, quality service while exceeding financial goals • Maximize and contributed to the profitability of the FB department and guest satisfaction perception by delivering an improved product through employee development, job engineering, and quality image. • Ensured compliance with business operations and legal regulations • Implemented maintained local and national sales/marketing programs. • Marketed the food beverage outlets, developed and managed the implemented cycle menus, package deals, promotions, displayed decorations, and presentation within corporate guidelines. • Developed implemented and exceeded sales marketing objectives and financial profit goals by 8% and 12 %. • Implemented managed all company programs to ensure compliance with SOP. • Passion for quality and strive for service excellence, Advance culinary skills, Menu planning Menu Engineering.
• Deputy Food Beverage Manager

  June 2013 - September 2015 (2 Years)

  Armed Forces Officers Club and Hotel-Abu Dhabi-UAE, United Arab Emirates UAE

  LEADERSHIP: Reporting to the Director of Food Beverage, tasked to led and direct the events management team within the Culinary Food and Beverages Department and support and contribute to the strategic agenda to boost revenue, maximize profit margins and drive overall financial performance. With multi-site operational leadership,600 keys, Banquets, Bars, Room Service, Meetings Conferences, Seminars, Events, Fine Dine Restaurants w/ full PL accountability. KEY HIGHLIGHTS: • Championed and, directed events management team to drive business development. • Increased guest service feedback by 8% by coaching mentoring floor managers and supervisors. br• Spearheaded a Sales Marketing drive to upsell FB outlets, bars, and banquets catering that led to additional sales in low, challenging periods added 11% over the expected sales target. • Developed new service standards, written SOP, and new training manuals. • Achieved targeted revenue goals. Maintained consistent service standards delivery throughout the Hotel. • Generated revenue by over AED24k over the expected sales target by creating a motivating \\\\term spirit\\\\ environment to increased staff productivity. Managed staff performance through clear objectives appraisals. • Boosted FB sales by 6%, introduced new products with distributors that Implemented delivery service. • Pushed profit up by 6% by computed menu planning, applied FB menu engineering, and controlled food costs. • Pioneered, planned, and managed large banquets and formal high-level events, concerts, weddings, meetings, outdoor caterings, including the 10,000-guests sit-down event, boosted banquets sales up by 12%. • Managed Capex and Opex budgets, oversaw revenue centers (FOH and BOH labor and food cost) • Spearheaded a team of over 176 associates, delivering exceptional guest experiences. Raised service standards that increased footfalls. Implemented sales marketing efforts both inside and outside the hotel resulting in increased food and beverage revenue by 9% over the last year. • Achieved 15% improvement (GSI scores) rating in restaurant/events/bar/banquets guest satisfaction. • Introduced FB training sessions and a can/will do attitude combined with attention to detail.
• Food Beverage Manager- Pre Opening

  July 2011 - May 2013 (2 Years)

  Royal Hotel-Abu Dhabi-UAE, United Arab Emirates UAE

  • LEADERSHIP: • Reporting to the General Manager tasked to oversee the day-to-day operations and drive efficiency and excellence within the department. Full PL accountability and oversight of 97 multifunctional employees. • Responsibility for forecasting budgeting, planning the coordination of employees and resources and introducing new business opportunities by taking the lead on designing and developing the go-to-market strategy to expand departmental growth whilst enhancing the overall customer experience. • KEY HIGHLIGHTS: • Spearheaded the concept launch of the first Morocco Fine Dine Restaurant. Developed restaurant, lounge, tailored banquet package menus, improvised recipe sheets, scrutinize food production and service, method, involved and managed banquets/event sale, and catering sales. Maintained professional business relations w/ customers, guests. • Achieved FB profitability target exceeded it by 3% compared to last year. • Regulated food and beverage cost control procedures, prepared monthly financial statements. • Boosted private party revenues by 17% over the last 3-year period, invested time in advertising promotion. • Drafted sales-generating Banquets and Catering marketing plans and departmental revenue goals. • Created and executed event budgets, maintained monthly asset stock inventory. • Conducted weekly meetings with the chef to review all menus/forthcoming events and culinary developments.
• Food Beverage Manager

  November 2009 - June 2011 (2 Years)

  City seasons Group Of Hotels-Dubai-UAE, United Arab Emirates UAE

  LEADERSHIP: Reporting to the General Manager, tasked to steer, promote, and maximize all the FB points of sale and ensure that communications are delivered effectively within the team and individual departments. Collaborated with the Head Chef to prepare, organize. Implemented new menu changes and increased efficiency within the department. Attended Head of Department meetings, drive communications within the team. Supervised, forecasted budgeting standards are adhered to and those brand standards are communicated in line with the brand’s overall strategy. Oversight of 77 multifunctional employees. KEY HIGHLIGHTS: • Designed implemented high-quality sales training materials, enhanced top talent development within the department, championed to better service delivery, higher levels of employee engagement. Ensured all systems, procedures followed, and implemented consistently. All store appearances and equipment are maintained to standard. • Secured new banquets contracts, established the hotel as a 5* caterer, built FB expertise reputation. Contributed to the achievement of departmental goals. Created strong Banquets and catering team boosting revenues. • Lowered food costs by 3% while increased yields by 6%.
• Assistant Food Beverage Manager

  July 2009 - October 2009 (3Months)

  Grandeur Hotel-Dubai-UAE, United Arab Emirates UAE

  LEADERSHIP: Reporting to the Director of Food Beverage, responsible for collaboratively managing the day to day operations of 3 multi-site FB outlets delivering an excellent guest and member experience within this fast-moving 4-Star Deluxe Hotel (120 keys). Tasked to train, inspire, and develop team members and work within all budgeted guidelines. KEY HIGHLIGHTS: • Co-ordinated the preparation of the departmental annual budget. Worked to achieve the budget by monitoring and controlling the departmental operations, considering forecasted revenues expenditures under the guidance of FB Manager. Facilitated employee engagement by working on a continuous improvement training culture, led incentives for talented team members which boosted sales and revenues within the FB department. • Implemented new measures, set KPI’s to the direct reports, led to producing improved positive business results. • Worked in collaboration with the Executive Chef and Food Beverage team. Delivered new menus and offerings. • Drove sales and increased customer satisfaction. Handled customer queries provide information.

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