1. Kamlesh Sharma
Mobile No: +971-56-9813653
Dubai, UAE
Email: kamdubai123@gmail.com
OBJECTIVE:
To obtain a qualified position in a reputed company to utilize my skills and abilities to
maximize resources and maintain market share. Committing to manage, assess and deliver
information that will help an organization become more efficient & improve their operations.
EMPLOYMENT HISTORY
Brioche Doree Restaurant.
Dubai U.A.E
Gourmet Gulf Company
Dec 2014 till date.
Restaurant Manager
 Being highly visible and the face of this business
 Managing staff, coaching and training.
 Responsible for managing a high volume restaurant with the man power of 40 staff.
 Reduced labor cost by 3% while giving the 25% turn over as a standalone restaurant.
 Controlling the cost by eliminating wastage.
 Supervising the shifts of kitchen staff, cleaning and waiting staff.
 Executing action plans for the kitchen and production area to support the business plans,
sales, gross profit objectives.
 Monitoring and controlling the food costs, operational costs, sales mix and recipe cost.
 Daily purchasing , ordering and stock rotation (FIFO)
 Delivery and receiving control according to the par level.
 Stock take and inventory management.
 Making and reviewing P&L reports and submitting to operations.
 Monthly inventory and deviation analysis reports.
 KFR reports and analysis according to the budgets.
 Making random food safety checks in the store.
Burger Fuel
Dubai U.A.E
BAM Restaurants:
April 2013 to Oct 2014
Restaurant Manager:
 In charge of daily operations
 Maintain high standards of cleanliness and hygiene in the store
 Maintaining food quality and presentation of the same
 Monthly reports
 Effective handling of customer complaints
 Indenting of daily supplies
 Stock Ordering.
 Staff scheduling and allocating & staff handling.
 Cost control & Individual Restaurant profitability.

2. Gourmet Burger Kitchen
Dubai U.A.E
Gourmet Gulf Company
May 2012 to April 2013
Restaurant Manager
 In charge of daily operations
 Maintain high standards of cleanliness and hygiene in the store
 Maintaining food quality and presentation of the same
 Monthly reports
 Effective handling of customer complaints
 Indenting of daily supplies
 Stock Ordering.
 Staff scheduling and allocating & staff handling.
 Cost control & Individual Restaurant profitability.
Le Pain Quotidien
Abu Dhabi U.A.E
M. H. Alshaya Company
Dec 2009 to April 2012
Restaurant Manager
 Maximize sales & ensure customer focus is prioritized at all times.
 Display a customer-comes-first attitude by training & holding Partners accountable for
delivering legendary customer service.
 Manage with integrity, honesty & knowledge that promote the culture, values, & mission of
Le Pain Quotidien.
 Implement & review all stock loss prevention controls. Implement processes specific to store
product/size/ location.
 Drive the implementation of company program by developing action plans & directly
motivating & instructing the store team to implement them to meet operational &
organizational objectives.
 Implement store product launches & promotions according to brand guidelines. Manage stock
replenishment.
 Ensure store is fully compliant administratively & procedurally according to company
guidelines & deadlines.
 Manage a team including; in store training, recruitment (where applicable), motivation,
coaching, development, disciplinary & performance appraisals.
 Promote Reward and Recognition within the store and offer feedback on a regular basis.
 Monitor & manage store staffing levels to ensure Partner development & talent acquisition to
achieve and maintain Store operational requirements.
 Provide coaching & direction to the store team to take action & to achieve operational goals.
 Plan, identify, communicate, & delegate appropriate responsibilities & practices to Store
Partners to ensure smooth flow of Operations.
 Communicate clearly, concisely, & accurately to ensure effective Store operations.
 Cost control & Individual Restaurant profitability.

3. Burger King
Dubai U.A.E
March to Oct 2009.
Restaurant Supervisor cum Store In Charge:
 Handling the Restaurant and following up day to day smooth operation.
 Sales analysis and projection sales.
 Monitor (IMR) Inventory Movement weekly & monthly basis as well Restaurant PNL (Profit
& Loss) and inventory control.
 Staff Training, Staff performance appraisal, observation & developing employees
 Stock Ordering.
 Staff scheduling and allocating & staff handling.
 Cost control & individual Restaurant profitability.
 To ensure customer satisfaction by consistently delivering the highest standard of quality,
service and cleanliness (Q.S.C.) to each customer every hour of the day and every day of the
year.
 Creating a sense of important and responsibility among the employee by involving them in
the operation of Restaurant.
LANGUAGES KNOWN:
PERSONAL INFORMATION:
Father's name : Kamlesh Sharma.
Date ofbirth : 26 Jan, 1976
Nationality : Indian
Marital status : Married
Visa Status : Employment Visa
Passport No : G 9748696
REFERENCES:
Can be furnished on request
I hereby declare that the above mentioned information is true and fact.
DATE: October 28, 2016 Kamlesh Sharma.
Language Re ading Writing Spe aking
English Exce llent Exce llent Exce llent
Hindi Exce llent Exce llent Exce llent