Summary
Overview
Work History
Education
Skills
Certification
Cricket and Driving
Timeline
Generic

Dharanibabu Deenadyalan

Drayton Valley,AB

Summary

Customer service-focused hospitality Beverage Director with strong expertise and content knowledge of beer, fine wines and spirits. Built career 23 years of experience improving restaurant standards in providing quality beverages and service. Highly skilled in managing employees through entire hiring, training and scheduling areas. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Food and Beverage Manager

The Local House Cafe And Bar
03.2023 - Current
  • Resolved customer complaints involving food or beverage quality and service.
  • Maintained highest standards for beverage quality and service.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Managed bar and wait staff and directed hiring program.
  • Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
  • Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
  • Developed ongoing training initiative to improve beverage knowledge of serving employees.
  • Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.

Cook

Wok Box Fresh Asian Kitchen
10.2022 - 02.2023
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.

Manager - Operations

Compass Food Service India Pvt Ltd
11.2019 - 10.2022
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
  • Developed and maintained relationships with external vendors and suppliers.
  • Analyzed and reported on key performance metrics to senior management.
  • Developed and implemented strategies to maximize customer satisfaction.
  • Identified and resolved unauthorized, unsafe, or ineffective practices.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
  • Increased profit by streamlining operations.
  • Directed initiatives to improve work environment, company culture or overall business strategy.
  • Set, enforced, and optimized internal policies to maintain responsiveness to demands.
  • Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
  • Devised processes to boost long-term business success and increase profit levels.
  • Trained new employees on proper protocols and customer service standards.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Assisted in recruiting, hiring and training of team members.
  • Interacted well with customers to build connections and nurture relationships.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Reported issues to higher management with great detail.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Reduced operational risks while organizing data to forecast performance trends.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Senior Operational Manager

Elior CRCL Group LLC
07.2019 - 11.2019
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Passionate about learning and committed to continual improvement.
  • Organized and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Developed and maintained courteous and effective working relationships.
  • Identified issues, analyzed information and provided solutions to problems.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Strengthened communication skills through regular interactions with others.
  • Proved successful working within tight deadlines and a fast-paced environment.

Restaurant General Manager

Cafe Javas
08.2018 - 02.2019
  • Carefully interviewed, selected, trained, and supervised staff.
  • Set clear expectations and created positive working environment for employees.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Purchased adequate quantities of food, beverages, equipment, and supplies.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Maintained facility and grounds to present positive image.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Built and leveraged community relationships to drive business and maximize catering programs.
  • Orchestrated positive customer experiences by overseeing every area of Food and Kitchen operations.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Led and directed team members on effective methods, operations, and procedures.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Assisted in development and implementation of new menus to offer variety and options to customers.

Site Director

Sodexo Food Solutions India Pvt Ltd
06.2016 - 07.2018
  • Performed continuous evaluations of food Operational Plants for successes and failures, and implemented improvement plans.
  • Recruited and hired top-quality staff to fill important positions.
  • Facilitated effective communication between internal and external stakeholders.
  • Evaluated team member strengths and assigned tasks based upon expertise and background.
  • Provided onsite training to help develop employee skills.
  • Trained new team members on site policies and procedures.
  • Collaborated with management and fellow supervisors to organize operations and achieve demanding schedule targets.
  • Implemented best practices and safe operating procedures.
  • Developed work schedules for team members to maximize shift coverage.
  • Identified and eliminated safety risks through additional training.
  • Oversaw personnel safety and efforts at work site.
  • Resolved issues among team members to keep employees on task.
  • Assisted managers in interviewing and selecting new workers.
  • Initiated onsite safety program and properly trained team members to decrease injuries.
  • Prioritized and delegated workload based on available materials.
  • Guided employees and contractors in task completion, offering assistance to meet tight deadlines.
  • Resolved issues between employees and customers using company policies.
  • Oversaw employee attendance record, handled payroll, and ordered new materials for sites.
  • Maintained records and logs of work performed and materials and equipment used.
  • Worked with personnel and managers to meet strict timelines.
  • Delivered reports to construction manager to detail project updates and likely completion dates, noting delays and causes.
  • Liaised with subcontractors regarding work progress.
  • Supervised material usage and contractor man-hours to keep projects in line with budgetary restrictions.
  • Troubleshot issues to keep machinery and tools operational.
  • Enhanced communication between construction management and personnel to facilitate smooth project completion.

Sous Chef

Esthell Continental Hotels And Resorts
02.2012 - 06.2016
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Restaurant Manager

Jai Vignesh INC DBA Subway
05.2007 - 12.2011
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Purchased food and cultivated strong vendor relationships.
  • Developed unique events and special promotions to drive sales.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.

Food Production Lecturer

MGR Institute Of Hotel Management
07.2003 - 05.2007
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Passionate about learning and committed to continual improvement.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Strengthened communication skills through regular interactions with others.
  • Paid attention to detail while completing assignments.
  • Identified issues, analyzed information and provided solutions to problems.

Education

MBA - Hotel Management And Marketing

Annamalai University
Chidambaram, Tamilnadu, India
05.2004

Bachelor of Science - Hotel Management And Catering

Madras University
Chennai, India
04.1998

Skills

  • Food Consumption Estimates
  • Staff Scheduling
  • Requisitions Management
  • Investigating Complaints
  • Vendor Negotiations
  • Supply Ordering and Management
  • P&L Responsibility
  • Monitoring Food Preparation
  • Safe Food Handling Practices
  • Corrective Actions
  • Catering Supervision
  • Menu Pricing and Writing
  • Work Assignments
  • Maximizing Profitability
  • Front of House Management
  • Food and Beverage Management
  • Food Safety and Sanitation
  • Maintain Food Safety
  • Suggestive Selling
  • Guest Relations
  • Labor and Overhead Cost Estimation
  • Control Inventory Costs
  • Profit and Loss Control
  • Equipment Maintenance
  • Guest Satisfaction
  • Cost Estimation
  • Staffing and Sales Reporting
  • Teamwork and Collaboration
  • Waste Reduction
  • Monthly Forecasting
  • Operational Efficiency

Certification

Advance Food Safety Certification

Mental Awareness Certification

WHIMS 2015

Allergens Safety Certification

Cricket and Driving

Every Week end i love to play Cricket and i am Medium Pace Bowler and a good hard hitter. I love Driving to long Distance.

Timeline

Food and Beverage Manager

The Local House Cafe And Bar
03.2023 - Current

Cook

Wok Box Fresh Asian Kitchen
10.2022 - 02.2023

Manager - Operations

Compass Food Service India Pvt Ltd
11.2019 - 10.2022

Senior Operational Manager

Elior CRCL Group LLC
07.2019 - 11.2019

Restaurant General Manager

Cafe Javas
08.2018 - 02.2019

Site Director

Sodexo Food Solutions India Pvt Ltd
06.2016 - 07.2018

Sous Chef

Esthell Continental Hotels And Resorts
02.2012 - 06.2016

Restaurant Manager

Jai Vignesh INC DBA Subway
05.2007 - 12.2011

Food Production Lecturer

MGR Institute Of Hotel Management
07.2003 - 05.2007

MBA - Hotel Management And Marketing

Annamalai University

Bachelor of Science - Hotel Management And Catering

Madras University

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Dharanibabu Deenadyalan