Umesh Bali

• Develop comprehensive restaurant business plans by conducting market research, identifying, and evaluating competitors, and preparing financial, marketing, and sales projections, analyses, and estimates
• Lead all aspects of restaurant operations, including recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff to accomplish restaurant objectives
• Ensure effective management of budgets, inventory, and cost controls for both front-of-house (FOH) and back-of-house (BOH) operations
• Utilize Micros and Operah systems for efficient restaurant management and reporting
• Oversee the execution of conferences and events in addition to daily restaurant operations, demonstrating strong leadership and multitasking abilities
• Communicate job expectations, plan and monitor job contributions, and review performance to ensure compliance with policies and procedures
• Take ownership of accomplishing new and different requests, continually exploring opportunities to add value to job accomplishments
• Manage the restaurant patio, demonstrating expertise in outdoor dining logistics and customer service.

As a Restaurant General Manager, I oversee both front and back of house operations to ensure exceptional guest experiences and efficient service. In the front of house, I manage staff scheduling, training, and performance, ensuring high standards of customer service while handling any guest concerns. I maintain a clean and welcoming dining environment and implement strategies to boost sales and guest satisfaction. In the back of house, I collaborate with the kitchen team to ensure food quality, manage inventory, and control food and labor costs to maintain profitability. I also enforce health, safety, and sanitation standards across all operations. My role includes budgeting, vendor management, and cost control, ensuring smooth operations and compliance with regulations. I foster clear communication between the kitchen and service staff, coordinating menu updates and special events to meet business objectives.

As the Restaurant General Manager overseeing three outlets and outdoor catering, I manage both front and back of house operations to ensure smooth service and guest satisfaction. In the front of house, I lead staff scheduling, training, and performance management, ensuring a welcoming atmosphere and high levels of customer service. I address guest feedback, implement upselling strategies, and maintain the cleanliness and presentation of the dining areas. For the back of house, I collaborate with chefs and kitchen staff to uphold food quality and consistency, while managing inventory, controlling food and labor costs, and ensuring timely vendor deliveries. I enforce health, safety, and sanitation standards across all outlets and catering operations. Additionally, I handle budgeting, cost control, and profitability for each outlet, working to optimize both day-to-day operations and event catering. I coordinate closely between kitchen and service teams to ensure seamless service, especially for large events and outdoor catering. My role also involves overseeing menu planning and event coordination, ensuring that each outlet and catering experience aligns with customer expectations and business goals.

• Responsible for Banquet Operation and Restaurants
• Responsible for the smooth operation/administration of 147 Room
• Avatar – All Day Dining Restaurant – 108 covers with Kids Activity Zone
• Sultan – Purely Vegetarian Restaurant – 92 covers
• Lust – The English Pub – 65 covers
• Lust by the Pool – Open Air Grill Restaurant with Bar – 72 covers
• Kama– Indian Restaurant – 70 covers
• Eight Banquet Halls with total area of 55000 sq ft of indoor Banqueting Space with additional pre function space.

• Responsible for Banquet Operation and Restaurants
• Responsible for the smooth operation/administration of 165 Rooms
• Oasis – All Day Dining Restaurant – 104 indoor and 60 outdoor covers
• Henry's – The English Pub – 65 covers
• The Roof Top – Open Air Grill Restaurant – 82 covers and 7500 sq ft Banqueting Space with additional pre function space, Pool Bar.

As a Food and Beverage Manager, I have overseen front-of-house operations for two outlets, one bar, and 10,000 square feet of banquet space, along with outdoor catering as a pre-opening team leader. My role involved recruiting, training, and managing service staff to ensure consistent, high-quality guest experiences across all areas. I focused on delivering exceptional customer service by implementing staff training programs and monitoring service standards. I managed scheduling, ensured smooth daily operations, and led the team in handling high-volume events, including outdoor catering. I was responsible for coordinating with clients to plan and execute events, ensuring the seamless integration of service and cuisine. Additionally, I collaborated closely with the kitchen and bar teams to ensure timely, efficient service while maximizing profitability through cost control and upselling strategies. My efforts contributed to the successful opening and sustained operations of each outlet, ensuring strong brand representation and guest satisfaction.

As a Manager overseeing all-day dining (coffee shop), in-room dining for a 167-room property, and the main bar of the hotel, I was responsible for ensuring exceptional service and operational efficiency across all dining areas. I managed daily operations, including staff recruitment, training, and scheduling, to maintain high standards of customer service. For the all-day dining and coffee shop, I focused on optimizing menu offerings, enhancing guest experiences, and maintaining a welcoming atmosphere. In-room dining services were streamlined for efficiency, ensuring prompt and accurate delivery to guests' rooms. I also supervised the main bar, managing inventory, implementing sales strategies, and ensuring compliance with health and safety regulations. My role required effective coordination between kitchen staff, service teams, and guests to ensure seamless operations and high levels of guest satisfaction. Additionally, I handled budgeting, cost control, and vendor relationships to maximize profitability and uphold the hotel’s reputation. My leadership contributed to the smooth functioning and success of all dining operations, from daily services to special events.

As an Assistant Restaurant Manager for Eau de Monsoon, the first Indian contemporary fine dining restaurant with 144 covers and two private dining rooms (PDR) with a seating capacity of 50, I managed daily front-of-house operations to ensure seamless service and exceptional guest experiences. My responsibilities included staff recruitment, training, and scheduling to maintain the highest levels of service in a fine dining setting. I worked closely with the kitchen team to ensure timely service, managed guest reservations for both the main dining area and the PDRs, and coordinated special events. Additionally, I oversaw the operations of Nero Bar, the hotel’s main bar, managing inventory, optimizing beverage offerings, and ensuring compliance with health and safety standards. My role required strong leadership in delivering personalized experiences for guests, while maintaining operational efficiency and profitability. I was also responsible for budgeting, cost control, and implementing strategies to drive sales and guest satisfaction across both the restaurant and bar.

As an Assistant Restaurant Manager overseeing 65,000 sq. ft. of fast-paced banqueting, I managed large-scale events, including international conferences with up to 3,000 attendees in theater style and family gatherings hosting up to 6,000 people. I coordinated all aspects of event planning and execution, from initial client meetings to the seamless delivery of food and beverage services. My responsibilities included managing a large team of staff, ensuring timely service, and maintaining high standards of guest satisfaction under tight schedules. I worked closely with kitchen and service teams to handle multiple events simultaneously, ensuring flawless execution in a high-pressure environment. Additionally, I was responsible for staff training, scheduling, and maintaining smooth communication between departments to ensure operational efficiency. I also handled budgeting, cost control, and vendor relations to optimize event profitability while ensuring the highest levels of service and quality for all guests.

As an Supervisor of Operations for a 135-cover Chinese restaurant with a private dining room (PDR) for 45 people and an attached rooftop bar with seating for 75, I managed daily front-of-house operations to ensure high-quality service and guest satisfaction. My responsibilities included overseeing staff recruitment, training, and scheduling to maintain efficient service in both the main dining area and the PDR. I also coordinated private events in the PDR, ensuring personalized and seamless service for guests. In addition, I supervised the rooftop bar, managing inventory, optimizing beverage offerings, and ensuring compliance with safety and health standards. I worked closely with the kitchen to ensure timely delivery of food and beverage services while also handling guest inquiries, reservations, and special requests. I was responsible for cost control, budgeting, and sales strategies, driving both revenue and guest satisfaction across the restaurant and bar