Download Sajan K. Ibrahim

Sajan K. Ibrahim
1201 Blooming Heights, GL Compound, facing Hiranandani Hospital, I.I.T. Main Gate Powai, Mumbai, India 400 076
Mobile: (+91) 9867010292 | Res: (91-22) 25774880
[email protected]
PROFESSIONAL PROFILE:
Operation Head (F&B) with international experience. Over eighteen years of work experience in
the hospitality industry in the areas of manpower, machinery, marketing and material
management; Managed multiple teams at multiple locations; Developed and implemented
policies, procedures and business strategies; Recruited, trained and supervised high performing
teams
Have provided a leadership focused on organizational coordination, efficient operations
management and encouraged innovative concepts. Extensive background in P&L with proven
ability to control cost and positively impact the bottom line; Have used a combination of good
employee relations, motivation, management development and training programs to ensure
higher than average retention rates in my establishments.
WORK EXPERIENCE:
Employer:
Ka Hospitality Pvt. Ltd.
Position Held:
General Manager Yauatcha Mumbai (Michelin Starred)
Period:
Sept. 2012 onwards
Key Result Areas
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Responsible for increasing management's effectiveness by recruiting, orienting, training,
and disciplining managers; Communicating values, strategies, and objectives; Assigning
accountabilities; Planning, monitoring, and appraising job results; Developing incentive
system; developing a conducive climate for offering information and opinions; Providing
educational opportunities to my staff.
Member of think tank group which derived organizational goal and aligned it with
strategic planning, initiated KRAs and action plans for my staff.
Developed strategic plan by studying technological and financial opportunities;
presenting assumptions; recommending objectives.
Accomplished subsidiary objectives by establishing plans, budgets and results
measurements; allocating resources; reviewing progress; making mid-course
corrections.
Coordinated efforts by establishing procurement, production, marketing, technical
services policies and practices, coordinating actions with corporate staff.
Built company image by collaborating with customers, government, community
organizations, and employees; enforcing ethical business practices.
Defined long and short term planning for meeting targets of various aspects of financial
and satisfaction indexes; Maintained high profitability of units by achieving financial
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targets by maximizing revenue and monitoring the cost; Initiated innovative processes
and measures to achieve financial targets.
Analyzed customer feedbacks and took corrective measures to enhance the customer
satisfaction level; Closely interacted with in-house and potential guests to understand
their requirements.
Oversaw content, production and distribution of all marketing and publicity materials
(posters, program, flyers, mail outs, brochures, etc) with senior management
Optimized the communication channels both, vertical as well as horizontal
Understanding the intricacies of work patterns in a particular departments to assist with
hiring, training and supervising the work.
Managed and monitored the performance of multi-skilled work force and conceptualized
need based training programs for their overall career development.
Conducted practical and theoretical training programs to enhance skills and motivational
levels.
Proposed refurbishment of existing property and other aspects of product development
in departments, outlets, etc.
Employer:
Marssana International, Balubaid Group, Jeddah - Saudi Arabia
Position Held:
General Manager- Operations
Period:
Sept. 2008 till Aug 2012.
Key Result Areas
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Directed the opening, running a restaurant operation and built a team that catered to
customers.
Involved in startup of Ruby Tuesday and Manhattan Fish Market (Quick Service
Restaurant - QSR) units in Saudi Arabia.
Menu engineering, concept design and strategic planning.
Handled a team of 150.
Held P&L accountability; managed sales analysis, forecasting, and reporting activities.
Responsible for planning, scheduling, recruiting, assessment and management of
restaurants.
Coordinated for new unit openings with franchisees and planned long term growth.
Developed franchise operating systems; Provided guidance and support to franchise
management; Designed strategic marketing plans, sales building programs and
managed franchise relationships.
Set up and implemented profit goals.
Developed new operational sites in response to continuous business development.
Ensured Supply Chain Management for products like meat/dry supplies from USA as a
part of franchise commitments.
Ensured restaurant development and fitments in areas including equipments, furniture
and fixtures through USA / South East Asia.
Assisted Restaurant Managers to keep track of the daily reconciliation of master stocks
against sales to know stock movement and hence the unit’s profitability
Managed accounts - payable and receivables, Vendor Management.
Managed operational resources, sourced qualified and experienced franchisees in the
QSR industry in Jeddah and assisted in the related development of sale strategies and
programs.
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Ensured profitability of units through increase in sales and cost efficiencies.
Prepared and tracked sales budgets and consistently met budget.
Monitored food and labor costs and utilized profit/loss statements to track results and
implemented corrective action as necessary for enhanced results.
Reviewed and analyzed sales of all units to ensure stock rotation and profitability within
targets.
Came up with business strategies to achieve top line and bottom line.
Ensured maintenance of equipment, facility, and grounds through the use of a preventive
maintenance program.
Monitored financial performance and guest satisfaction index.
Worked as Group Sommelier and Restaurant Manager for Impressario Entertainment
Hospitality Private Ltd. (IEHPL), Mumbai March 2005 till Aug. 2008
Worked as Restaurant Manager for deGustibus Hotels Pvt. Ltd. Indigo, Mumbai May 2004 till
Feb 2005
Worked as Head Sommelier for Celebrity Cruise Lines, Miami, USA February 2000 to
December 2003
Worked as Sommelier for Celebrity Cruise Lines, Miami, USA November 1998 to December
1999
Worked as Food & Beverage Captain for The Leela (5-Star Deluxe Hotel) June 1995 to
November 1998
PROFESSIONAL QUALIFICATIONS
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Bachelor in Hotel Management from Saptagiri College of Hotel Management,
Mangalore 1992-1995.
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Sommelier Certificate Course from the United States Sommelier Association, Inc., The
Wine School at Johnson & Wales University, Florida 2001.
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Craftsmanship course in Food & Beverage Service from Institute of Hotel Management
Catering Technology & applied Nutrition, Pune, 1991.
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Completed Safety Courses in Crowd Management, USA, Survival at Sea and
Elementary First Aid, India.1998/2008.
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Completed six-month course in computers from Aptech Institute, India in MS
office.1995
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Completed Certificate course in Microsoft Project 2010 from New York Institute of
Technology. 2011
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Completed Certificate course in Project Management Fundamentals from New York
Institute of Technology 2011.
OTHER PROFESSIONAL EXPERIENCES
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Worked with multiple restaurant POS systems such as: Posiflex, Squirrel, Maitre’D,
Micros, Aloha and Restaurant Manager.
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Experience in documentations and creating reports and plans.
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First Aid and CPR training, smart serve, WHMIS, safe food handlers, SMAART training.
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Had short term onsite experience in Italy on vineyard and winery management.
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Certificate of Attendance from International Wine Academy of Roma, Italy 2004.
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Written column on wines for a monthly magazine, Savvy Cook Book. Active contributor
to online sites such as indiawines.com, Sommelierindia.com.