KRISHAN MOHAN SINGH
Grand Prairie,Alberta
Summary
CAREER SUMMARY : A hospitality professional with 13 years of experience in the service industry, specializing in wine and spirits. I have successfully managed and opened several restaurants in the Middle East, overseeing all aspects of marketing, branding, operations, finance, and customer satisfaction. I have a WSET certification in wine and spirits, which demonstrates my passion and knowledge for the beverage industry. I am looking for an opportunity to work with an organization that values innovation, quality, and excellence in the hospitality sector. I have a proven track record of delivering exceptional customer service and leading teams to achieve outstanding results. Eager to take on new challenges and apply my skills and experience to contribute to the growth and success of the organization.
Overview
16
16
years of professional experience
Work History
B Operation Manager
Hospitality Concept LLC
01.2021 - 04.2023
- Work, and develop relationships, with external suppliers to ensure very best reputation within industry, and receives service required to ensure that the operational Food and Beverage team can deliver highest quality product, and the highest financial return
- Work closely with the Manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team
- Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements.
- Leading F&B team by attracting, recruiting, training and appraising talented personnel.
- Manage financial aspects of department to achieve budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality
- Oversee the planning and execution of special events to ensure success
- Conducting operation audit as per brand.
- Develop, maintain & actively use a database of customer detail history and other strategies that assist in guest recognition
- Developed systems and procedures to improve operational quality and team efficiency which resulted into bringing food cost down by 4% and labour cost by 8%.
- Supervised operations staff and kept employees compliant with company policies and procedures.
Assistant General Manager
P.F. Chang’s, M.H Alshaya Group
01.2018 - 05.2020
- Handling multiple outlet operation and oversee food and beverage budgets, profit and loss statements and productivity, providing input and implementing strategies to effectively manage labor, beverage costs and food sales, to maximize restaurant GOP
- Actively implement strategies to increase the market share of the outlet
- Menu Engineering, food, and beverage cost analysis
- Controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Monitoring the ordering and receiving of restaurants
- Organize special events and entertainments to attract more customers
- Monitor customer satisfaction and respond to customer feedback and complaints ensuring procedures are followed
- Ensure the manning and competence level of selected colleagues is enough for the department to meet the needs of the organization and customer
- Ensuring the highest possible standards in food safety, health, and hygiene in accordance with company and legal requirement
- Maintaining positive guest and colleague interactions with good working relationship
- Human resource management
- Conducting training on service standers and giving feedback to staff and Managers
- Track and share information regarding new business trends and generate new business opportunities
- Monitor the activities and trends of competitor restaurants and bars and keep up to date with international trends to ensure the competitive advantage of the brand
- Successfully launched delivery menu by making SOP, training the Dispatcher and drivers, and coordinating with Talabat, Uber and Deliveroo which resulted in to increase in total sale by 15%
- Participates in training and development programs to improve personal or departmental standards liaising with the Training Manager
F&B Supervisor
P.F Chang’s, M.H Alshaya Group
10.2014 - 12.2016
- Studies past sales experience records, confers with all managers, keeps alert to holidays and special events, and so on; forecasts load and prepares work schedules for service employees in advance to meet requirements
- Observes daily the condition of all physical facilities and equipment in the dining area, making repair recommendations when needed
- Anticipates all material needs and supplies and assures availability of the same
- Inspects, plans, and assures that all personnel, facilities, and materials are in complete readiness for excellent service before each meal period
- Anticipates employment needs, recommending to the management team plans for recruitment and selection to meet needs as they arise
- Discusses in advance menu changes with servers to assure full understanding of new items
- Conducts meetings of service employees at appropriate times
- Defines and explains clearly for servers and bus persons their responsibilities for relationships: with each other, the guests, the host staff, the kitchen staff, and all managers
- Responsible to study P&L reports on a regularly scheduled basis, and accountable for their results
- Assures that all invoices have been approved and signed.
B Executive
The Leela Palace Kempinski
09.2011 - 07.2014
- Part of the Pre-opening team of New York Michelin star Japanese restaurant called MEGU
- Awarded an appreciation letter for handling Preferred Hotel Group by F&B Manager The Leela Palace New Delhi
- Successful opening of in room dining, Library bar and Coffee shop
- Ensured that all operational standards set for the equipment and processes are followed
- Improved product and services to achieve a larger market share and retain regular guests of the restaurant
- Familiar with the Month end reports, Menu engineering and Competition analysis
- Facilitated learning for all team members of the restaurant
- Developed guest handling skills
- Ensured the smooth day-to-day functioning of the outlet
- Ensure highest grooming and hygiene levels according to brand standards at a team level
- Implemented an effective system of recording guest history, preferences, and other guest related data
- Managed staff performance identifies their training needs and address their grievances and counselling issues
- Worked on systems like Micros, Iscala and Opera.
Guest Service Associate
DLF Emporio Restaurant
09.2009 - 12.2010
- Handling wine sales and maintaining wine inventory of restaurant
- Taking order and serving meals to guest
- Knowledgeable of all items on the menu to assist guests in answering menu questions
- Worked on the Touché system
Waiter
HYATT Regency
04.2008 - 08.2009
Food and Beverage Trainee
10.2007 - 04.2008
- In the pre-opening of specialty restaurant The China Kitchen
- Promoted as a Waiter in April 2008
- In charge of operation equipment and crockery in the outlet.
Education
MBA - Hospitality Management
Assam Downtown University
Assam2017
Bachelor of Arts -
Eastern Institute For Integrated Learning in Management (EIILM) University
New Delhi2012
Higher Secondary -
Kendriya Vidyalaya
Amritsar2004
Skills
- Multi-Unit Operations Management
- Complex Problems Analysis
- High-Pressure Environments
- Mergers and Acquisitions Knowledge
Affiliations
Attended Training Sessions for:
Whiskey at Hyatt Regency, Delhi
Sake at The Leela Palace, Delhi
Person In Charge (PIC) with Alshaya Group, Dubai
Certification from WSET (A division of the Wine & Spirit Education Trust):
WSET Level 2 Award in Wines and Spirits
Timeline
B Operation Manager
Hospitality Concept LLC
01.2021 - 04.2023
Assistant General Manager
P.F. Chang’s, M.H Alshaya Group
01.2018 - 05.2020
F&B Supervisor
P.F Chang’s, M.H Alshaya Group
10.2014 - 12.2016
B Executive
The Leela Palace Kempinski
09.2011 - 07.2014
Guest Service Associate
DLF Emporio Restaurant
09.2009 - 12.2010
Waiter
HYATT Regency
04.2008 - 08.2009
Food and Beverage Trainee
10.2007 - 04.2008
MBA - Hospitality Management
Assam Downtown University
Bachelor of Arts -
Eastern Institute For Integrated Learning in Management (EIILM) University
Higher Secondary -
Kendriya Vidyalaya
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