Rushabh Mehta Email & Phone Number

United Kingdom

India

Mumbai, Maharashtra, India

- Control and manage all outlets and monitoring the performance of the Restaurant Managers & Staff- Plan,Set-up & Fit-out for New Outlets - Managing daily operations, and organizing the use of the materials and employee resources.- Establish and implement company policies, goals, objectives and procedures. - Ensure top quality in all levels of food, beverages and all types of products and services.- Leading the day to day guest service operations of the restaurants, directly responsible for supervision of the F & B division.- Prepare a Monthly, Quarterly & Yearly action plan. - Prepare & monitor the company business strategy plan. - Develop new concepts, menu reviews, menu planning according to the market demand.- Prepare annual business plan, (including manpower budget, sales & marketing budget) and monitor the achievement. - Menu planning, engineering & costing to meet different concepts. - Establishing budgets in coordination with the GM & accounts department for different concepts, and follow proper application. - Prepare and execute annual marketing & media plan in line with the budget.- Preparing business plans & operations budget in coordination with the finance department & GM.- Review actual budgeted production and identify reasons for variances between targets Vs. Actual. - Cost control in coordination with account department. - Conduct training and career development programs for employees in coordination with the HR and provide necessary tools, incentives etc. for the achievement of targets and recommend for promotions.- Manpower budgeting and staffing in coordination with HR and Executive Chef.- In charge of operational assessment for 3 outlets in aspects of service, production, and overall performance.

United Arab Emirates

- Managing 3 quick casual dining outlets by the name of PASTAMANIA located in The Mall of Emirates, Green Community (DIP), and Manar Mall in Ras Al Khaimah. The Strength of staff working under me is of 46 people.- Control and manage all outlets and monitoring the performance of the Restaurant Managers & Staff- Plan,Set-up & Fit-out for New Outlets - Managing daily operations, and organizing the use of the materials and employee resources.- Establish and implement company policies, goals, objectives and procedures. - Ensure top quality in all levels of food, beverages and all types of products and services.- Leading the day to day guest service operations of the restaurants, directly responsible for supervision of the F & B division.- Prepare a Monthly, Quarterly & Yearly action plan. - Prepare & monitor the company business strategy plan. - Develop new concepts, menu reviews, menu planning according to the market demand.- Prepare annual business plan, (including manpower budget, sales & marketing budget) and monitor the achievement. - Menu planning, engineering & costing to meet different concepts. - Establishing budgets in coordination with the GM & accounts department for different concepts, and follow proper application. - Prepare and execute annual marketing & media plan in line with the budget.- Preparing business plans & operations budget in coordination with the finance department & GM.- Review actual budgeted production and identify reasons for variances between targets Vs. Actual. - Cost control in coordination with account department. - Conduct training and career development programs for employees in coordination with the HR and provide necessary tools, incentives etc. for the achievement of targets and recommend for promotions.- Manpower budgeting and staffing in coordination with HR and Executive Chef.- In charge of operational assessment for 3 outlets in aspects of service, production, and overall performance.

Restaurant Managing,Purchasing, Store Procedures, Accounts, Cashier, Sales, Marketing, Advertising, Licensing, Interiors, Setup, Day-to-Day Operations, Staff Management, Space Management, Formulating New Recipes, Food Safety Management (HACCP), PRO Services, Hospitality Management, Hotels, Food,Hospitality, Hospitality Industry, Hotel Management, Restaurants Pre-opening, Banquet Management, Resorts, Catering ( Indoor-Outdoor, Menu Development, Front Office, Restaurant Management, Fine Dining,Revenue Analysis, Culinary Skills, Tourism, Food Service, Yield Management, Customer Service, Event Management, Customer Satisfaction, Property Management & Maintenance, Cooking, Food Safety, Cuisine, Event Planning, Inventory Management, Bartending, Budgets, Opera, Microsoft Office, Operations Management, Guest Service Management, Management Training, Team Building, Time Management, Microsoft Excel, Microsoft Word, Sales, Cost Control, Teamwork

Democratic Republic Of The Congo

Handled all tasks Regarding Import and Export, Dealing With Customs, SGS, Shipping Companies, Acquiring Required documents for custom clearance, Submitting Bill of Lading to respective companies, ensuring merchandise is well stacked in containers and meets required standards, Ensuring that Containers are loaded on the vessel on given dates, following up with bank processes.

Democratic Republic Of The Congo

Achieved High Targets, Accounting, Product Recognition, Customer Service, Revenue Analyisis, Sale Projections, Product Presentations, Convincing Customers to Opt. for Products, Making Reports for Upper Managment

Undergrad, Primary & Secondary Education

Activities and Societies: Debate Team, Treasurer of STUCO ( Students Union Council), Captain of Soccer TeamStudied and Participated.

High School

Bachelor Of Commerce - Bcom, Business, Management, Marketing, And Related Support Services

Bachelor'S Degree, Hotel And Tourism Management