Rohit Nair
Toronto,Canada
Summary
Results-driven food and beverage professional with 10 years of experience in restaurant management, staff development, menu curation, and financial performance. Proven track record of delivering exceptional guest experiences, improving operational efficiency, and driving growth. Seeking a challenging role to contribute to the success of a reputable organization in the food and beverage sector.
Overview
11
11
years of professional experience
1
1
Certification
Work History
General Manager
Recipe unlimited - Fresh Kitchen and Juice Bar
Toronto, Ontario
05.2023 - Current
- Team Development and Retention: Enhance employee retention by providing coaching, growth opportunities, and development plans, leading to a reduction in staff turnover year over year.
- Performance Management: Effectively manage employee performance by conducting timely reviews and addressing areas for improvement.
- Hiring and Onboarding: Successfully oversee the entire hiring and onboarding process, ensuring 100% completion of training requirements, and a 90% retention rate for new hires after their first year.
- Employee engagement and safety: Create a positive work environment with a focus on safety and inclusion, leading to a reduction in workplace incidents, and an increase in employee satisfaction survey results.
- Succession Planning: Proactively develop a robust succession plan, identifying and grooming high-potential employees for leadership roles, ensuring a seamless transition, and promotion of four internal candidates annually.
- Diversity and Inclusion: Actively collaborate with the Diversity and Inclusion Manager, promoting a diverse workforce, and contributing to an increase in the representation of underrepresented groups across all departments.
- Operational Efficiency: Successfully maintain an inspection-ready restaurant, and oversee all aspects of cash handling, achieving a 100% compliance rate with company standards and policies.
- Product knowledge and guest satisfaction: Champion product knowledge among staff, resulting in a 95% guest satisfaction rating, and a 20% increase in menu item recommendations.
- Labour and Food Cost Management: Meet labor cost objectives and optimize profit by forecasting accurately, reducing food waste, and achieving a 5% reduction in overall costs year over year.
- Maintenance and Safety: Maintain equipment and restaurant areas in good standing, enforce preventative maintenance measures, and ensure a safe work environment, with zero reported workplace incidents.
- Marketing and Sales Growth: Promote local restaurant marketing initiatives, and monitor guest interactions, driving a 15% increase in sales through staff education and engagement efforts.
- Administrative Management: Oversee inventory, payroll, invoicing, and record-keeping, maintaining 100% accuracy, and meeting all reporting deadlines.
General Manager
Flock Rotisserie & Greens
Toronto
05.2022 - 02.2023
- Conducted regular financial analysis and reporting to monitor the financial health of the business and make datadriven decisions
- Improved kitchen operations system for portioning & increased vendor compliance rate, resulting in 8% savings on food cost
- Reorganized inventory management process that enabled 5% reduction in food waste while improving stock consistency by 20%
- Worked with the corporate chef to introduce new menu items, refine existing dishes, and improve kitchen operations
- Maintained compliance with all health and safety regulations, daily evaluations of labor scheduling and ensured that all employees were trained on proper sanitation and safety procedures
- Conducted regular vendor audits and negotiations to maintain high quality standards and reduce costs
- Conducted meetings with kitchen and front-of-house staff to address operational issues, ensure consistent service quality, and promote a positive work culture
- Developed and implemented employee training programs to improve service quality, safety, and efficiency
Kitchen Supervisor
Stacked Pancake and Breakfast House
Guelph
08.2021 - 12.2021
- Regulated consistency in sanitation procedures to maintain maximum health & safety compliance rate
- Spearheaded delivery of timely cleanliness and safety standards across the food service operations, optimizing productivity by 15%
- Managed and monitored kitchen inventories to ensure a steady supply of quality products and minimize the risk of expiration
- Managed scheduling and labor costs to ensure profitability while maintaining excellent customer service standards
- Collaborated with the Restaurant Owner to train kitchen staff resulting in a 10% increase in sales
Chef de Partie
Le Meridien Al Aqah Beach Resort
UAE
04.2018 - 05.2019
- Facilitated efficient staff and resource utilization, leading to a 25% reduction in operation costs against competitors
- Continuously evaluated team performance, contributing to a total improvement of 35% in time-management competencies
- Oversaw subordinates with food production and handling and vessel sanitation, assisting with tasks during busy periods
- Coordinated with the sous chef to execute daily operations for two sections, exceeding customer satisfaction ratings by 65%
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs, and budget considerations
- Communicated with patrons about dietary issues and food allergies to prepare meals meeting individual needs
Culinary Team Leader
Dubai Park and Resorts
Dubai
10.2016 - 04.2018
- Supported the Executive Chef in Menu development and design of the kitchen
- Managed creating outlet/purchase orders through the application ADACO
- Trained a team of 20 subordinates on various topics including food hygiene and production
- Conducted inspections of equipment to immediately resolve issues that caused operational delays
- Managed and tracked food costs, resulting in a 5% reduction in expenses while maintaining high-quality standards
- Fostered positive employee relationships through effective communication, training, and development coaching
- Directed employees, supervising activities to drive productivity and efficiency
Culinary Management Trainee
Taj Resorts and Palaces
India
04.2014 - 10.2016
- Assisted team members to create innovative dishes that aligned with current culinary trends and campaigns
- Coordinated with other departments, such as banquet and events, to ensure seamless execution of food service operations
- Participated in training sessions and workshops to enhance cooking techniques and stay up to date on industry trends and best practices
Education
Post-Graduate Diploma - Global Hospitality
Seneca College
Toronto01.2021
Bachelor of Science -
Institute of Hotel Management
India01.2014
Skills
- Advertising and marketing
- Sales
- Branding
- Team player
- Expense control
- Profit and loss accountability
- Top talent recruiting, hiring, and retention
Certification
Food Handlers Certificate
First Air and CPR Level A
Smart Server
Joint Health and Safety Certified.
Accomplishments
- Efficiently supervised a staff of 20 while successfully maintaining seamless operation & restaurant standards.
- Lowered operating costs by 7% through stringent inventory management & tight monitoring of staffing needs.
References
References available upon request.
Timeline
General Manager
Recipe unlimited - Fresh Kitchen and Juice Bar
05.2023 - Current
General Manager
Flock Rotisserie & Greens
05.2022 - 02.2023
Kitchen Supervisor
Stacked Pancake and Breakfast House
08.2021 - 12.2021
Chef de Partie
Le Meridien Al Aqah Beach Resort
04.2018 - 05.2019
Culinary Team Leader
Dubai Park and Resorts
10.2016 - 04.2018
Culinary Management Trainee
Taj Resorts and Palaces
04.2014 - 10.2016
Post-Graduate Diploma - Global Hospitality
Seneca College
Bachelor of Science -
Institute of Hotel Management
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