Ashish Trivedi
Ottawa,ON
Summary
To make best use of my 15 years of food and beverage service experiences, skills, qualities and qualifications in hospitality organizations that allow me professional growth and a rewarding career for which I shall give sincerity, diligence and smart work to build a strong team.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Multi-Unit Manager
Burger King (Redberry Restaurants)
Ottawa, ON
03.2023 - Current
- As a Multi-Unit Manager, my role is to manage and ensure 3-4 locations of the store run smoothly with high level of customer service, effective food cost, labor cost, and speed of service
- I also strive to create an exceptional healthy and joyful working environment for the internal staff working with us
- Additionally, I ensure that all external and internal audits conducted by the outsourcing company or City food and restaurant guidelines are followed.
- Championed employee development initiatives such as skill-building workshops and team-building activities to foster a positive work culture for all staff members.
Restaurant General Manager
BURGER KING (Redberry Restaurants)
Ottawa, ON
01.2021 - 02.2023
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
Restaurant General Manager (Operation)
Pizza Hut (FMI Atlantic Inc)
Ottawa, ON
06.2018 - 01.2021
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Streamlined operational processes to improve overall efficiency without compromising service or product quality.
- Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
- Set clear expectations and created positive working environment for employees.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
Restaurant Manager (Operation)
BOA Steakhouse (TDIC Abu Dhabi)
Abu Dhabi (UAE)
01.2017 - 06.2018
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Oversaw food preparation and monitored safety protocols.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Maximized quality assurance by completing frequent line checks.
Assistant Restaurant Manager
Radisson Blu Hotel, Deira, Dubai
Dubai, (UAE)
02.2016 - 12.2016
- Managed staff scheduling, ensuring optimal coverage during peak times while minimizing labor costs.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Reported issues to higher management with great detail.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Created a welcoming atmosphere for guests by consistently ensuring cleanliness and attention to detail throughout the dining area.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Worked closely with other managers on duty during particularly busy shifts so everyone was focused on delivering an exceptional experience for each guest.
- Assisted in recruiting, hiring and training of team members.
Food and Beverage Supervisor
Desert Island Hotels & Resorts By Anantara
ABU Dhabi (UAE)
04.2014 - 02.2016
- Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Food and Beverage Supervisor
Jumeirah Mesillah Beach Hotel, Resort & Spa
Kuwait
11.2012 - 01.2014
- As a Food and Beverage Supervisor, I was assigned to a 240-cover all-day dining high-volume restaurant that served buffet and à la carte
- I assisted in a full range of operation and administrative duties, ensured smooth operation of the outlet, and maximized the quality of services
- I also assisted managers in achieving monthly budget goals through effective cost control and organized departmental training and internal communication.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Food and Beverage Assistant (Team Member)
The Oberoi's Hotels And Resorts
New Delhi (India)
01.2011 - 10.2012
- Monitored food quality and freshness throughout day.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Collaborated with supervisor and servers to discuss logistics and maintain smooth operations.
- Maintained strict adherence to food safety guidelines, ensuring a safe dining environment for all guests.
- Processed customer payments and balanced cash drawers.
- Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
- Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
- Demonstrated knowledge of menu items and corresponding ingredients.
Food and Beverage Assistant
Radisson Blu Hotels & Resorts
New Delhi (India)
07.2008 - 12.2010
- Successfully juggled multiple tasks and priorities in a high-pressure environment, consistently maintaining a professional demeanor and high-quality service.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Provided guests with information about menu items, specials and promotions to provide quality service.
- Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
Education
No Degree - Wine And Spirit
Wine & Spirit Education Trust
Dubai (UAE)02.2018
Masters In Hotel & Restaurant Management in Food And Beverage Management - Hotel & Restaurant Management
Punjab Technical University
Jalandhar, Punjab08.2008
Bachelor of Arts - English Literature, Geography, Sanskrit
Mohanlal Sukhadia University
Udaipur, Rajasthan06.2005
Skills
- Inventory Management (10 years)
- Microsoft Office (10 years)
- Hospitality (10 years)
- Fast Food QSR (5 years)
- Fine Dining (5 years)
- Restaurant Management (7 years)
- Profit & Loss Reading (8 years)
- Business Development
- Team Leadership
- MS Office
- Employee Coaching and Mentoring
- Performance Evaluations
- Hiring and Training
- Operations Management
- Cost Control
Certification
- Ontario Smart Serve, 08/01/18, Present
- Wine And Spirit Educational Trust, Level 2 - Dubai, UAE, 02/01/18, 02/01/18
- ServSafe, 08/01/18, Present
Languages
English - Advanced
Hindi - Advanced
Arabic - Beginner
Timeline
Multi-Unit Manager
Burger King (Redberry Restaurants)
03.2023 - Current
Restaurant General Manager
BURGER KING (Redberry Restaurants)
01.2021 - 02.2023
Restaurant General Manager (Operation)
Pizza Hut (FMI Atlantic Inc)
06.2018 - 01.2021
Restaurant Manager (Operation)
BOA Steakhouse (TDIC Abu Dhabi)
01.2017 - 06.2018
Assistant Restaurant Manager
Radisson Blu Hotel, Deira, Dubai
02.2016 - 12.2016
Food and Beverage Supervisor
Desert Island Hotels & Resorts By Anantara
04.2014 - 02.2016
Food and Beverage Supervisor
Jumeirah Mesillah Beach Hotel, Resort & Spa
11.2012 - 01.2014
Food and Beverage Assistant (Team Member)
The Oberoi's Hotels And Resorts
01.2011 - 10.2012
Food and Beverage Assistant
Radisson Blu Hotels & Resorts
07.2008 - 12.2010
No Degree - Wine And Spirit
Wine & Spirit Education Trust
Masters In Hotel & Restaurant Management in Food And Beverage Management - Hotel & Restaurant Management
Punjab Technical University
Bachelor of Arts - English Literature, Geography, Sanskrit
Mohanlal Sukhadia University