Ravinder Singh Negi is seeking an Assistant Restaurant Manager position. He has over 10 years of experience in restaurant management roles in Dubai and India, including as Assistant Restaurant Manager at Howard Johnson Hotel in Dubai. He has a strong track record of achieving sales and profitability goals through team building, customer service, and cost control. Negi has expertise in inventory management, quality assurance, and performance improvement. He is proficient in Microsoft Office, POS systems, and holds a B.Com degree and food hygiene certification.
Binish Joseph has over 13 years of experience in hotel, restaurant, and café operations management. He has held positions such as District Manager for Domino's Pizza India, Restaurant Manager for London Kitchen restaurant, and Operations Manager for Pizza Vito India. Currently, he works as a District Manager for Jubilant Foodworks, overseeing multiple Domino's Pizza locations. He has a strong background in operations management, food and beverage, marketing, and team leadership.
The document discusses applying Lean and Kanban principles to improve a restaurant business. It describes deploying Kanban and Lean phases to reduce waste and non-value-added time in order delivery and cash collection. Key learnings include practicing Lean leadership at all levels, focusing on continuous improvement, and creating value for customers. The restaurant business focused on casual dining and family style, and learned to manage stakeholders, location, design, menu items, and marketing.
Prince Restaurant Business Plan by Seetal DaasSeetal Daas
The document presents a business plan for Prince Restaurant located in Gulshan-e-Iqbal, Karachi. It will offer breakfast, lunch and dinner featuring traditional Pakistani dishes. The plan outlines the restaurant's mission to provide friendly service and fresh, high quality meals. It discusses strategies to attract customers through discounts and delivery. SWOT and competitor analyses are included. Financial projections show funding from personal savings, loans and relatives. The balance sheet estimates initial assets and liabilities.
The document is a resume for an individual seeking a position in food and beverage service, operations management, or customer relationship management in the hotel or hospitality industry. The individual has over 15 years of experience in these areas, currently working as Assistant Food & Beverage Manager at a Radisson Blu hotel. Prior experience includes roles at Four Points by Sheraton Agra, Country Inn & Suites, and Hilton Hotel, demonstrating a history of managing various food and beverage outlets and banquet facilities.
Mahesh Kasun Ranga Kumara is applying for the position of Sous Chef. He has over 15 years of experience in various kitchen roles in hotels in Abu Dhabi, Dubai, and Sri Lanka. His most recent role was as Sous Chef at One to One Hotel in Abu Dhabi, where he led the main kitchen and ensured food quality and safety standards were met. He is skilled in food cost control, menu development, and team leadership. He aims to utilize his experience and skills to support colleagues and continuously improve operations.
Fouad Elias Lahad is seeking an operations or management position. He has over 15 years of experience in hospitality management, including roles as Operations Manager, General Manager, and Banquet Manager. He is proficient in Arabic, English, and French and has experience working in Lebanon, Kuwait, the United States, Yemen, and France.
Ashraf Perwaiz is a restaurant manager with over 12 years of experience in hospitality management. He is currently the Restaurant Manager at Sanjeev Kapoor The Yellow Chilli Burjuman in Dubai, where he oversees a 150-cover all day dining restaurant. Prior to this role, he held management positions at Four Points by Sheraton Mumbai, Figs Kuwait, Holiday Inn Mumbai International Airport, and Taj Lands End Mumbai. He has a Bachelor's Degree in Tourism and Hospitality from the Indian Institute of Hotel Management and Catering. His skills include restaurant management, event management, and banquet and conference management.
Rajdip Ghosh is an Executive Sous Chef with over 14 years of experience. He currently works at Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering operations. Ghosh has extensive experience opening and managing kitchens at luxury hotels internationally, including positions at Hyatt hotels in India, Saudi Arabia, and Serbia. He is skilled in international, Indian, Arabic, and Asian cuisines. Ghosh aims to provide healthy, nutritious food and high standards of quality, hygiene, and customer satisfaction.
Binish Joseph has over 13 years of experience in hotel, restaurant, and café operations management. He has held positions such as District Manager for Domino's Pizza India, Restaurant Manager for London Kitchen restaurant, and Operations Manager for Pizza Vito India. Currently, he works as a District Manager for Jubilant Foodworks, overseeing multiple Domino's Pizza locations. He has a strong background in operations management, food and beverage, marketing, and team leadership.
The document discusses applying Lean and Kanban principles to improve a restaurant business. It describes deploying Kanban and Lean phases to reduce waste and non-value-added time in order delivery and cash collection. Key learnings include practicing Lean leadership at all levels, focusing on continuous improvement, and creating value for customers. The restaurant business focused on casual dining and family style, and learned to manage stakeholders, location, design, menu items, and marketing.
Prince Restaurant Business Plan by Seetal DaasSeetal Daas
The document presents a business plan for Prince Restaurant located in Gulshan-e-Iqbal, Karachi. It will offer breakfast, lunch and dinner featuring traditional Pakistani dishes. The plan outlines the restaurant's mission to provide friendly service and fresh, high quality meals. It discusses strategies to attract customers through discounts and delivery. SWOT and competitor analyses are included. Financial projections show funding from personal savings, loans and relatives. The balance sheet estimates initial assets and liabilities.
The document is a resume for an individual seeking a position in food and beverage service, operations management, or customer relationship management in the hotel or hospitality industry. The individual has over 15 years of experience in these areas, currently working as Assistant Food & Beverage Manager at a Radisson Blu hotel. Prior experience includes roles at Four Points by Sheraton Agra, Country Inn & Suites, and Hilton Hotel, demonstrating a history of managing various food and beverage outlets and banquet facilities.
Mahesh Kasun Ranga Kumara is applying for the position of Sous Chef. He has over 15 years of experience in various kitchen roles in hotels in Abu Dhabi, Dubai, and Sri Lanka. His most recent role was as Sous Chef at One to One Hotel in Abu Dhabi, where he led the main kitchen and ensured food quality and safety standards were met. He is skilled in food cost control, menu development, and team leadership. He aims to utilize his experience and skills to support colleagues and continuously improve operations.
Fouad Elias Lahad is seeking an operations or management position. He has over 15 years of experience in hospitality management, including roles as Operations Manager, General Manager, and Banquet Manager. He is proficient in Arabic, English, and French and has experience working in Lebanon, Kuwait, the United States, Yemen, and France.
Ashraf Perwaiz is a restaurant manager with over 12 years of experience in hospitality management. He is currently the Restaurant Manager at Sanjeev Kapoor The Yellow Chilli Burjuman in Dubai, where he oversees a 150-cover all day dining restaurant. Prior to this role, he held management positions at Four Points by Sheraton Mumbai, Figs Kuwait, Holiday Inn Mumbai International Airport, and Taj Lands End Mumbai. He has a Bachelor's Degree in Tourism and Hospitality from the Indian Institute of Hotel Management and Catering. His skills include restaurant management, event management, and banquet and conference management.
Rajdip Ghosh is an Executive Sous Chef with over 14 years of experience. He currently works at Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering operations. Ghosh has extensive experience opening and managing kitchens at luxury hotels internationally, including positions at Hyatt hotels in India, Saudi Arabia, and Serbia. He is skilled in international, Indian, Arabic, and Asian cuisines. Ghosh aims to provide healthy, nutritious food and high standards of quality, hygiene, and customer satisfaction.
Rajdip Ghosh has over 14 years of experience as an Executive Sous Chef. He currently works at the Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering 56 chefs. Prior to this, he worked at Hyatt hotels for over 4 years in various roles, including opening two new properties. He has a bachelor's degree in hotel management and specialized training in food safety and hygiene.
This document is a resume for Satya Ranjan Mohanty, a food and beverage industry professional with over 10 years of experience. He is seeking challenging opportunities in the hospitality industry. He has expertise in food and beverage services, operations management, staff management, and guest relations. His career highlights include roles as a food and beverage team leader at Premier Inn in New Delhi and assistant restaurant manager positions at hotels in Jaipur and Bangalore. He has an educational background that includes a post-graduate diploma in hotel management and tourism.
This document contains a summary of Prem Kumar Shah's professional experience and qualifications. He has over 35 years of experience in hospitality and food and beverage management, having held roles such as Regional Director of Food and Beverage for IKEA in Kuwait, Jordan, and Morocco, as well as various managerial positions at hotels such as Radisson SAS and Sheraton in Kuwait. He aims to utilize his experience and skills in leadership, operations management, customer service, and team development to contribute to a reputable company.
This document contains a summary of an individual's career experience and objectives. It includes:
1) Over 30 years of experience in culinary and managerial roles in 5-star hotels and restaurants in Indonesia, Saudi Arabia, and the United States.
2) Most recent role was as Executive Sous Chef at Pullman Zam-zam Grand Suite Manage from 2010-2015.
3) Career objective is to secure a rewarding senior management position to lead 5-star hotels to higher standards through leadership, training, and motivation.
The document discusses quality management in restaurants. It outlines key aspects of quality like reliability, responsiveness, competence and more. It emphasizes the importance of training staff, leading by example, and initiating a food safety certification program. Additional topics covered include ensuring food quality by following proper storage and handling procedures, creating the right atmosphere through lighting, music and cleanliness, properly interacting with and serving customers, and using customer comment cards for feedback.
Geby Budiman is a 45-year-old Indonesian man with over 20 years of experience in restaurant and food service management. He has held various roles such as restaurant server, captain, supervisor, manager, and area/operations manager. Currently, he works as Assistant Operations Manager for a Japanese restaurant group overseeing multiple locations. Geby has a diploma in tourism and various food safety, leadership, and English language certifications. He is proficient in computers and Microsoft Office applications.
Operation Manager, Budget Hotel Manager, resort ManagerRajesh Rajhans
Dear Sir/ Madam,
Greetings..!!
I have been working in the Hotel industry in the position of a Resident Manager.
I have done my Diploma in Hotel Management from Srinivas College of Hotel Management from (Karnataka).
I have a total experience of 14 years in the Hotel industry and Presently working with Pacific Hotel as a Resident Manger, Gurgaon.
My job responsibility includes managing all the operations of the hotel and ensuring that the staff is carrying out their duties efficiently so that the customers are satisfied.
I believe that my work experience will be a benefit for your esteemed organization.
Subramanian Jayakumar is a hospitality professional from India with over 25 years of experience as a General Manager and Controller at hotels around the world. He has managed hotels with up to 404 rooms in countries like India, Tanzania, Congo, St. Lucia, Afghanistan, and Kuwait. Jayakumar is currently based in Chennai, India and is looking for new opportunities in hotel management.
The document provides a business plan for an organic restaurant called "Green Leaf" located in Bhubaneswar, India. The plan outlines the vision, mission, products and services, management structure, financial projections, and marketing strategies for the restaurant. The key points are: Green Leaf will focus on serving organic, healthy foods using locally sourced ingredients. It projects revenues of $1.35 million in year one, growing to $1.5 million in year three, and expects to be profitable by year two. The plan also discusses competition in the area, a SWOT analysis, and strategies around customer attraction and market promotion.
Khaled Ziad Hamarsheh has over 15 years of experience working in management positions at 5-star hotels and restaurants in Jordan. He is currently the Outlet Manager at Fig Tree Ventures Co, where he is responsible for the business performance of the restaurant. Previously he has held roles such as Restaurant Manager at Kempinski Red Sea Aqaba and Store Manager at Crumz Bakery Café. He has a background in hospitality supervision and hotel management principles.
The document describes plans to open a 60-seat Afghan restaurant called Qasri Kokcha Restaurant in Islamabad, Pakistan. It will offer traditional Afghan foods at moderate prices. The restaurant will be operated as a partnership between 4 individuals with over 20 years of combined restaurant experience. It will be located in a 3,400 square foot space previously used as an Afghan burger restaurant, which will require some renovation. The objectives are to be the premier Afghan restaurant in Islamabad by providing quality meals at reasonable prices and exemplary service.
The document outlines the key positions found in restaurants, from front of house roles like host, server, and bartender to back of house roles like cooks, dishwashers, and chefs. It describes typical job duties and requirements for over 20 common restaurant roles. The positions range from entry-level jobs like dishwasher to managerial roles like general manager and executive chef. While staffing needs vary by restaurant, the document provides a comprehensive overview of the types of skilled workers required to operate a successful food service business.
Sanjeev Kumar has over 14 years of experience in restaurant management and operations. He is currently the Assistant Restaurant Manager at Eros Hotel in New Delhi, where he oversees a 72-seat Indian specialty restaurant. Previously, he held roles as Assistant Manager of the hotel lounge and bar, and has experience managing various other restaurants at Eros Hotel. He is skilled in operations management, budgeting, customer service, and staff management.
This document provides a business plan summary for a new Sabah cuisine restaurant to be opened in Subang Jaya, Selangor, Malaysia. The key points are:
1. The restaurant aims to promote underrepresented Sabah foods and earn a profit.
2. The target market is locals including young adults, teenagers, workers and families.
3. Competition in the area includes a spacious restaurant and two noodle shops.
4. The business will be a partnership with 4 members filling manager, supervisor, chef and accountant roles.
5. An initial capital of RM80,000 is contributed to cover rental, equipment, renovation, advertising and starting inventory and staff costs.
Soumik Roy is a hotel management professional with over 10 years of experience in bar and restaurant management positions at hotels like Hardrock Hotel Goa, Swissotel Kolkata, The Park Hyatt Chennai, Holiday Inn Goa, Hyatt Regency Kolkata, and Grand Hyatt Mumbai. He holds a Bachelor's degree in Hotel Management and is looking for new opportunities to contribute to an esteemed organization's growth.
Quality Management Plan: Hayward Japan Grillsunnycmui
This document provides an overview of Hayward Japan Grill, a small family-owned Japanese restaurant, and outlines their quality management plan. Currently, the restaurant operates manually without standardized processes or employee training. The plan aims to increase customer satisfaction, standardize processes, reduce waste, capture data to improve the business, increase employee satisfaction, and promote a culture of quality. It outlines four phases - gathering information through employee interviews and process mapping, diagnosing performance through metrics and problem identification, engineering improvements through problem-solving tools, and implementing quality through solutions and maintenance. The scope is building a framework to support quality management long-term. Stakeholders include customers, employees, managers, suppliers, and a designated project manager.
Raaft Mokhtar has over 5 years of experience as an Operations Manager and Restaurant Manager. He is seeking a new operations or property management role. He has a track record of improving efficiency, reducing costs, and increasing productivity and profitability. He is skilled in areas like inventory control, process improvement, communication, and relationship building.
Mohammed Riyaz Khan is an experienced restaurant manager currently working for Al Gosaibi Food Company in Saudi Arabia. He has over 11 years of experience in food and beverage roles at various 5-star hotels, restaurants, and resorts in India, Dubai, and Saudi Arabia. He holds a 3-year diploma in hotel management and is fluent in English, Hindi, French, Urdu, Arabic, and Bengali.
O documento é uma letra de música cristã que expressa:
1) A adoração e entrega ao "Rei do reis e Senhor".
2) Que o prazer do cantor é louvar a Deus e estar em Sua casa, onde flui o amor.
3) Que o cantor nasceu para adorar o "Rei Jesus".
The document discusses various technologies used in creating a music video and promotional package for a pop genre project. The key technologies discussed include a camera, tripod, phones to play music, YouTube for research on pop music videos, Photoshop for creating print materials, Blogger for recording research, Prezi and Animoto for presenting ideas, Facebook and Twitter for feedback, and a Facebook group for communication within the project group.
The Preventable Burden of Productivity Loss Due to Suboptimal Asthma ControlIntan Agoes
This study examined the relationship between asthma control and productivity loss among 300 employed adults with asthma in British Columbia, Canada.
The key findings were:
1. Presenteeism (reduced productivity at work) but not absenteeism was associated with asthma control after adjusting for potential confounding factors.
2. Individuals with uncontrolled asthma could avoid $184.80 per week in productivity loss on average by achieving clinical control, 90.6% of which would be from reduced presenteeism.
3. Individuals with partially controlled asthma could avoid $34.20 per week in productivity loss on average, but this was not statistically significant.
4. Presenteeism was a more important source of
The document discusses the materials used in a building's construction that were selected to minimize indoor air contamination and benefit occupant health. Shaw Contract Group's carpet tile meets the requirements for low VOC emissions. The TLC selected Sherwin-Williams Harmony latex paint, which remains under LEED VOC limits even when tinted. Exposed concrete floors were used in high bay spaces to reduce product consumption and maintain indoor air quality due to the low off-gassing of concrete compared to other flooring materials.
Rajdip Ghosh has over 14 years of experience as an Executive Sous Chef. He currently works at the Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering 56 chefs. Prior to this, he worked at Hyatt hotels for over 4 years in various roles, including opening two new properties. He has a bachelor's degree in hotel management and specialized training in food safety and hygiene.
This document is a resume for Satya Ranjan Mohanty, a food and beverage industry professional with over 10 years of experience. He is seeking challenging opportunities in the hospitality industry. He has expertise in food and beverage services, operations management, staff management, and guest relations. His career highlights include roles as a food and beverage team leader at Premier Inn in New Delhi and assistant restaurant manager positions at hotels in Jaipur and Bangalore. He has an educational background that includes a post-graduate diploma in hotel management and tourism.
This document contains a summary of Prem Kumar Shah's professional experience and qualifications. He has over 35 years of experience in hospitality and food and beverage management, having held roles such as Regional Director of Food and Beverage for IKEA in Kuwait, Jordan, and Morocco, as well as various managerial positions at hotels such as Radisson SAS and Sheraton in Kuwait. He aims to utilize his experience and skills in leadership, operations management, customer service, and team development to contribute to a reputable company.
This document contains a summary of an individual's career experience and objectives. It includes:
1) Over 30 years of experience in culinary and managerial roles in 5-star hotels and restaurants in Indonesia, Saudi Arabia, and the United States.
2) Most recent role was as Executive Sous Chef at Pullman Zam-zam Grand Suite Manage from 2010-2015.
3) Career objective is to secure a rewarding senior management position to lead 5-star hotels to higher standards through leadership, training, and motivation.
The document discusses quality management in restaurants. It outlines key aspects of quality like reliability, responsiveness, competence and more. It emphasizes the importance of training staff, leading by example, and initiating a food safety certification program. Additional topics covered include ensuring food quality by following proper storage and handling procedures, creating the right atmosphere through lighting, music and cleanliness, properly interacting with and serving customers, and using customer comment cards for feedback.
Geby Budiman is a 45-year-old Indonesian man with over 20 years of experience in restaurant and food service management. He has held various roles such as restaurant server, captain, supervisor, manager, and area/operations manager. Currently, he works as Assistant Operations Manager for a Japanese restaurant group overseeing multiple locations. Geby has a diploma in tourism and various food safety, leadership, and English language certifications. He is proficient in computers and Microsoft Office applications.
Operation Manager, Budget Hotel Manager, resort ManagerRajesh Rajhans
Dear Sir/ Madam,
Greetings..!!
I have been working in the Hotel industry in the position of a Resident Manager.
I have done my Diploma in Hotel Management from Srinivas College of Hotel Management from (Karnataka).
I have a total experience of 14 years in the Hotel industry and Presently working with Pacific Hotel as a Resident Manger, Gurgaon.
My job responsibility includes managing all the operations of the hotel and ensuring that the staff is carrying out their duties efficiently so that the customers are satisfied.
I believe that my work experience will be a benefit for your esteemed organization.
Subramanian Jayakumar is a hospitality professional from India with over 25 years of experience as a General Manager and Controller at hotels around the world. He has managed hotels with up to 404 rooms in countries like India, Tanzania, Congo, St. Lucia, Afghanistan, and Kuwait. Jayakumar is currently based in Chennai, India and is looking for new opportunities in hotel management.
The document provides a business plan for an organic restaurant called "Green Leaf" located in Bhubaneswar, India. The plan outlines the vision, mission, products and services, management structure, financial projections, and marketing strategies for the restaurant. The key points are: Green Leaf will focus on serving organic, healthy foods using locally sourced ingredients. It projects revenues of $1.35 million in year one, growing to $1.5 million in year three, and expects to be profitable by year two. The plan also discusses competition in the area, a SWOT analysis, and strategies around customer attraction and market promotion.
Khaled Ziad Hamarsheh has over 15 years of experience working in management positions at 5-star hotels and restaurants in Jordan. He is currently the Outlet Manager at Fig Tree Ventures Co, where he is responsible for the business performance of the restaurant. Previously he has held roles such as Restaurant Manager at Kempinski Red Sea Aqaba and Store Manager at Crumz Bakery Café. He has a background in hospitality supervision and hotel management principles.
The document describes plans to open a 60-seat Afghan restaurant called Qasri Kokcha Restaurant in Islamabad, Pakistan. It will offer traditional Afghan foods at moderate prices. The restaurant will be operated as a partnership between 4 individuals with over 20 years of combined restaurant experience. It will be located in a 3,400 square foot space previously used as an Afghan burger restaurant, which will require some renovation. The objectives are to be the premier Afghan restaurant in Islamabad by providing quality meals at reasonable prices and exemplary service.
The document outlines the key positions found in restaurants, from front of house roles like host, server, and bartender to back of house roles like cooks, dishwashers, and chefs. It describes typical job duties and requirements for over 20 common restaurant roles. The positions range from entry-level jobs like dishwasher to managerial roles like general manager and executive chef. While staffing needs vary by restaurant, the document provides a comprehensive overview of the types of skilled workers required to operate a successful food service business.
Sanjeev Kumar has over 14 years of experience in restaurant management and operations. He is currently the Assistant Restaurant Manager at Eros Hotel in New Delhi, where he oversees a 72-seat Indian specialty restaurant. Previously, he held roles as Assistant Manager of the hotel lounge and bar, and has experience managing various other restaurants at Eros Hotel. He is skilled in operations management, budgeting, customer service, and staff management.
This document provides a business plan summary for a new Sabah cuisine restaurant to be opened in Subang Jaya, Selangor, Malaysia. The key points are:
1. The restaurant aims to promote underrepresented Sabah foods and earn a profit.
2. The target market is locals including young adults, teenagers, workers and families.
3. Competition in the area includes a spacious restaurant and two noodle shops.
4. The business will be a partnership with 4 members filling manager, supervisor, chef and accountant roles.
5. An initial capital of RM80,000 is contributed to cover rental, equipment, renovation, advertising and starting inventory and staff costs.
Soumik Roy is a hotel management professional with over 10 years of experience in bar and restaurant management positions at hotels like Hardrock Hotel Goa, Swissotel Kolkata, The Park Hyatt Chennai, Holiday Inn Goa, Hyatt Regency Kolkata, and Grand Hyatt Mumbai. He holds a Bachelor's degree in Hotel Management and is looking for new opportunities to contribute to an esteemed organization's growth.
Quality Management Plan: Hayward Japan Grillsunnycmui
This document provides an overview of Hayward Japan Grill, a small family-owned Japanese restaurant, and outlines their quality management plan. Currently, the restaurant operates manually without standardized processes or employee training. The plan aims to increase customer satisfaction, standardize processes, reduce waste, capture data to improve the business, increase employee satisfaction, and promote a culture of quality. It outlines four phases - gathering information through employee interviews and process mapping, diagnosing performance through metrics and problem identification, engineering improvements through problem-solving tools, and implementing quality through solutions and maintenance. The scope is building a framework to support quality management long-term. Stakeholders include customers, employees, managers, suppliers, and a designated project manager.
Raaft Mokhtar has over 5 years of experience as an Operations Manager and Restaurant Manager. He is seeking a new operations or property management role. He has a track record of improving efficiency, reducing costs, and increasing productivity and profitability. He is skilled in areas like inventory control, process improvement, communication, and relationship building.
Mohammed Riyaz Khan is an experienced restaurant manager currently working for Al Gosaibi Food Company in Saudi Arabia. He has over 11 years of experience in food and beverage roles at various 5-star hotels, restaurants, and resorts in India, Dubai, and Saudi Arabia. He holds a 3-year diploma in hotel management and is fluent in English, Hindi, French, Urdu, Arabic, and Bengali.
O documento é uma letra de música cristã que expressa:
1) A adoração e entrega ao "Rei do reis e Senhor".
2) Que o prazer do cantor é louvar a Deus e estar em Sua casa, onde flui o amor.
3) Que o cantor nasceu para adorar o "Rei Jesus".
The document discusses various technologies used in creating a music video and promotional package for a pop genre project. The key technologies discussed include a camera, tripod, phones to play music, YouTube for research on pop music videos, Photoshop for creating print materials, Blogger for recording research, Prezi and Animoto for presenting ideas, Facebook and Twitter for feedback, and a Facebook group for communication within the project group.
The Preventable Burden of Productivity Loss Due to Suboptimal Asthma ControlIntan Agoes
This study examined the relationship between asthma control and productivity loss among 300 employed adults with asthma in British Columbia, Canada.
The key findings were:
1. Presenteeism (reduced productivity at work) but not absenteeism was associated with asthma control after adjusting for potential confounding factors.
2. Individuals with uncontrolled asthma could avoid $184.80 per week in productivity loss on average by achieving clinical control, 90.6% of which would be from reduced presenteeism.
3. Individuals with partially controlled asthma could avoid $34.20 per week in productivity loss on average, but this was not statistically significant.
4. Presenteeism was a more important source of
The document discusses the materials used in a building's construction that were selected to minimize indoor air contamination and benefit occupant health. Shaw Contract Group's carpet tile meets the requirements for low VOC emissions. The TLC selected Sherwin-Williams Harmony latex paint, which remains under LEED VOC limits even when tinted. Exposed concrete floors were used in high bay spaces to reduce product consumption and maintain indoor air quality due to the low off-gassing of concrete compared to other flooring materials.
Ahmed Wasfi J. Nayfeh is seeking a challenging and demanding long-term career to further enhance his knowledge and skills. He has a B.Sc. in Accounting & Commercial Law from Hashemite University with a 3.25 GPA. He has worked as a junior accountant and is currently a senior accountant, where his responsibilities include preparing financial reports and statements, budgeting and forecasting, monitoring performance, and reconciling bank statements. His skills include Microsoft Office, ERP systems, and he is fluent in Arabic and proficient in English.
Este documento proporciona instrucciones para la planificación curricular en el sistema educativo ecuatoriano. Explica los tres niveles de concreción curricular (macro, meso y micro) y los elementos esenciales de un currículo como fines, objetivos, contenidos, metodología, recursos y evaluación. Además, describe la Planificación Curricular Institucional como un componente del Proyecto Educativo Institucional que adapta el currículo nacional al contexto de cada escuela.
legal & regulatory aspects of banking iibfPraveen Kumar
This document provides information about a book titled "LEGAL AND REGULATORY ASPECTS OF BANKING 2nd Edition" published by the Indian Institute of Banking & Finance. It was established in 1928 with the mission to develop banking and financial professionals through education and training. The book covers legal and regulatory aspects relevant for banking operations and exams like JAIIB. It includes details about the Reserve Bank of India Act, Banking Regulation Act, laws around banking transactions, recovery of debts, and other commercial laws important for banking.
The document discusses compensation recommendations for Compaq Brazil in 1999. It recommends keeping the salary structures the same with only inflation adjustments. A 5% merit budget is proposed to align with market practices. Variable pay components are discussed including profit sharing averages. Guidelines for promotions, ratings distributions and market trends are also summarized.
Este documento describe el Parque Nacional Natural Los Corales del Rosario y de San Bernardo en Colombia. El parque cubre 120,000 hectáreas en el mar Caribe y protege arrecifes de coral, manglares, y hábitats de tortugas marinas y peces. El documento explica los ecosistemas, flora y fauna del parque, incluyendo más de 500 especies de peces y corales blandos. Finalmente, enfatiza la importancia de conservar los parques naturales para proteger la biodiversidad y ecosistemas, y permitir el desarrol
O documento discute estratégias de remuneração internacional, incluindo o uso adequado de bandas salariais, equilíbrio entre práticas locais e globais, e equilíbrio entre equidade interna e mercado. Apresenta três casos de empresas que usam abordagens diferentes e discute vantagens e desvantagens de bandas salariais largas. Conclui que estruturas baseadas em mercado geralmente são a melhor opção.
El documento presenta las reglas de seguridad e higiene para un equipo de computo. Describe los beneficios del mantenimiento preventivo como alargar la vida del equipo, mejorar el rendimiento y proteger los datos. También explica los pasos básicos para realizar el mantenimiento como apagar la computadora, quitar el polvo con aire comprimido y herramientas de limpieza.
El documento describe varios problemas en una escuela en Pomabamba, incluyendo una actitud negligente y conformista entre los educadores, logros de aprendizaje deficientes en ciencia para los estudiantes, y una comunidad y familias indiferentes a la mejora educativa. También menciona prácticas pedagógicas pasivas, falta de compromiso comunitario, y relaciones interpersonales inadecuadas. El árbol de problemas señala que el problema principal es el escaso uso de la tecnología como soporte pedagógico en ciencia, debido a factores como
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise stimulates the production of endorphins in the brain which elevate mood and reduce stress levels.
This document introduces several school leaders who were interviewed as part of exploring leadership roles in the Learning Frontiers program. It profiles six principals who are actively involved in developing design hubs that aim to increase student engagement in learning. The profiles provide details about each leader's experience, school, and commitment to innovation, creativity, student empowerment and transforming education.
This document contains a resume for Amresh Kumar, an Indian national seeking a position in food and beverage services. He has over 7 years of experience in roles of increasing responsibility. Currently an Assistant Manager at a hotel in Varanasi, his previous roles include Team Leader at a hotel in Chennai and Steward positions at three other hotels. He holds a diploma in hotel management and seeks to utilize his skills in customer service, operations, training, and team leadership at a dynamic company where he can continue growing professionally.
Pankaj Kumar is a 32-year-old Indian national who has over 15 years of experience working in kitchens of international hotels. His short term goal is to become an Executive Chef or Executive Sous Chef and his long term goal is to become a Director of Food and Beverage. He has a bachelor's degree in hotel management and is skilled in Microsoft programs, hotel systems and kitchen management. He is currently an Executive Sous Chef at a 400 room resort in Egypt.
Abhinav Prakash Nigam is a hospitality industry professional seeking a challenging position. He has over 9 years of experience managing banquet, restaurant, and kitchen operations. His experience includes positions as Kitchen Manager at TGI Friday's in Dubai and various roles at Taj hotels in India and Bhutan. He has strong leadership, customer service, and food safety skills. Nigam holds a B.Sc. in Hospitality and has undergone industrial training programs.
Saurabh Singh is currently the Executive Chef at Vivanta by Taj Dal View in Srinagar, India. He has over 14 years of experience working in luxury hotels and cruise lines. Some of his past roles include Executive Sous Chef at Taj Club House in Chennai and various positions at Oberoi Tower Mumbai, Intercontinental Grand Mumbai, and Carnival Cruise Lines in the USA. He has expertise in Mediterranean, continental, and Italian cuisines.
Rajendra Singh Chundawat has over 10 years of experience in hospitality roles including as an Executive Butler at Burj Al Arab Dubai and in Butler and front office roles at Taj Lake Palace Udaipur. He holds a Bachelor's Degree in Hotel Management and has experience in food and beverage service, front office operations, and butler service across several hotels in India and Dubai. His resume outlines his responsibilities and achievements in roles with increasing responsibility.
Shailendra Singh Rawat has over 8 years of experience in hospitality operations and management. He is currently the Head of Operations at Ambrosia Bliss in New Delhi, where he oversees all food and beverage departments and ensures strategic and budgetary goals are met. Previously, he held operations manager roles at Fork You Burger & Steakhouse and Skooter Night Club, where he managed daily operations, inventory, staff training, and customer satisfaction. Rawat has an MBA in marketing and hospitality management certifications.
Moin Hassan is a food and beverage professional based in Abu Dhabi with over 8 years of experience in multi-cultural environments. He is currently the site manager at National Catering Co. LLC, where he oversees camp operations and catering services. Previously, he held roles such as restaurant manager and captain. Hassan has a bachelor's degree in hotel management and tourism and qualifications in HACCP, computers, wines and liquors, and safety training. He is looking for a challenging management position that values initiative and excellence.
Arun Kumar Rajhans has over 15 years of experience in food and beverage operations management. He is currently the Deputy Manager at Sterling Holidays Resort in Ooty. He has previously held roles such as Assistant F&B Manager at Alcor Jamshedpur and Club Mahindra Ooty. He has strong skills in menu planning, inventory management, maintaining hygiene standards, and reducing operating costs. He is recognized for his organizational abilities, problem-solving skills, and ability to exceed guest expectations.
Abu Nasser Chowdhury has over 20 years of experience as a chef, including positions as Executive Chef and Chef de Cuisine. He has worked in hotels in Bangladesh, Nigeria, Kuwait, and Iraq. He has experience managing kitchen operations, supervising staff, developing menus, and ensuring food safety and quality standards. Chowdhury is seeking a new position where he can continue growing his career in the culinary field.
- Shajahan Salim is seeking a position as an Executive Sous Chef in a luxury hotel.
- He has over 15 years of experience in hospitality including roles as a Senior Sous Chef, Head Chef, and Chef de Partie in hotels and clubs in the UAE and Saudi Arabia.
- His skills include menu development, staff supervision, exceptional organization, and ensuring quality and food safety standards are met.
Sanat Kumar Azad is seeking a challenging career in the hospitality industry. He has over 15 years of experience in restaurant operations and management roles. He has worked in India and Dubai for hotels like Taj Residency, Royal Orchid, and Capital Curry. His skills include monitoring operations, managing staff, addressing customer complaints, and ensuring quality service standards. He is pursuing an MBA in Human Resources and holds a diploma in hotel management.
Ionut Iacob is a dedicated and highly motivated F&B professional with over 10 years of experience in various roles including restaurant manager, assistant restaurant manager, headwaiter, bartender, and supervisor. He is currently seeking a new managerial position utilizing his strong leadership, management, and customer service skills. His career has involved managing teams, overseeing daily operations, maintaining financial goals, and ensuring exceptional customer experiences.
I am a Highly motivated Tunisian F&B Outlets & Operations Manager, Catering Manager, Executive Supervisor, Customer service specialist with more than 20 years of experience in the field, Eager to demonstrate the necessary
attitude to achieve an employer's goals. Cited by past employers for good-natured, cooperative approach, ( Experience in Middle East / Europe / Africa)
willingness to work hard and strengths in contributing to the effectiveness of multi-disciplinary teams
Ajay Negi has over 23 years of experience in the hospitality industry, specializing in Indian, Arabic, and Western cuisines. He is currently the Executive Chef at Sarovar Hotels and Resort in Faridabad, India, where he oversees daily kitchen operations, staff training, and menu planning. Prior to his current role, Negi held executive chef positions in Singapore and India, managing all aspects of restaurant operations.
Jaikant Shroff has over 25 years of experience in the hospitality industry working at luxury hotels across 5 cities in India. He has held leadership roles such as General Manager and has helped open two new hotels. Currently he is the General Manager of Vivanta by Taj, Begumpet – Hyderabad. He has received several awards for his work in achieving high customer satisfaction and financial success.
Sujoy Bhowmick has over 17 years of experience in hotel operations and management. He has managed operations for hotels like Pride, Royal Orchid, Best Western, and Grand 07. Currently he is the Operations Manager at Grand 07 Hotel in Ahmadabad, overseeing 160 rooms and multiple restaurants. He has a proven track record of improving business performance through strategic planning, sales and marketing, and strong leadership.
Business Plan by Neeraj Bhandari (Surkhet,Nepal)Neeraj Bhandari
This business plan outlines the opening of a new restaurant in New Delhi, India called Restaurant. The plan details the restaurant's mission to provide excellent food and customer service in an inspiring atmosphere. Key aspects of the plan include operating hours, target customer segments, marketing strategies, and financial projections. The owner aims to differentiate the restaurant by its unique menu, employee retention focus, and cost control.
This document provides a business plan for a new restaurant to be opened in Bangalore, India. It outlines objectives to keep food costs below 35% of revenue, promote the unique concept, expand marketing, ensure customer satisfaction and a healthy environment. The plan details the restaurant's mission to combine varied cuisine with excellent service in an eclectic atmosphere. Key factors for success include unique products, quality control, employee retention and cost control. The plan provides details on the restaurant's concept, location, operations, menu, management team, marketing strategy, finances and future goals.
1. Ravinder Singh Negi
Howard Johnson Hotel
khalid Bin Waleed Road,
P.O Box no. 30329, Bur Dubai, UAE
Mobile- 00971-55-81-68-501
Email: negir1369@gmail.com
OBJECTIVE
A dynamic result oriented ASSISTANT RESTAURANT MANAGER offered focused
leadership to drive sales & profitability in highly competitive markets.
Consistently achieve performance goals through enthusiasm, tenacity & initiative, which
compliments knowledge /expertise in
✓ Team building/staff
✓ customer service /guest relation
✓ Inventory management
✓ cost containment /control
✓ Quality assurance /control
✓ continuous performance
improvement
✓ Safety management
2. Noted for resolving the problem quickly & quit ably to ensure happy
customers & happy employees.
EMPLOYMENT HISTORY
Howard Johnson Hotel by Wyndham World wide, Bur Dubai. 3* Luxury
hotel, with 123 elegant Rooms, and 24hrs Coffee Shop, Fine Dine Indian
Restaurant with, Fine Dine Pan Asian Restaurant, and Ball Room,
➢ Asst. Restaurant Manager - Kebab Korner, Red Dragon,
& Banquet (Sept 2011 to Still Continue)
Kebab Korner, A Fine Dine Indian Restaurant & Bar, with complete meal concept, with seating
for 85pax, with live entertainment, and Red Dragon, a Pan Asian Restaurant with complete meal
concept, with 50pax Setting.
Key Functions:
• To assist in setting budgets for the outlet, communicate these to the team and implement
strategies to achieve daily targets.
• Contribute to the achievement of margins at targeted levels.
• Maintain low wastage levels through good stock management and rotation, accurate recording,
training and active monitoring.
• Run shifts, assisting and guiding staff to deal with issues and complaints and ensuring
members’ and guests’ experiences exceed expectations.
• To analyses daily/weekly/monthly sales identifying opportunities for increasing profitability
and maximizing revenue.
• Prepare daily / weekly reports.
• To plan rotes that will ensure high service levels are maintained whilst controlling co Regularly
create drinks/cocktail menus that are new and inspiring.
• Regularly conduct research on the local market and develop and implement ideas to maximize
revenue generation.
• Contribute ideas to calendar of events.
• Marketing and selling conference and banqueting facilities
• Scheduling reservations
• Operating the facilities profitably
• Planning well so each event runs smoothly
• Checking all bills are paid on time
• Managing your food and beverage team
• Briefing staff and checking the room set-up before the event
• Ensuring the room is turned around, ready for the next event
Roffe Congo has multiple business in Congo. and stable since last 40 year, Roffe also manage
(Supermarkets, Mining, Restaurants, Furniture, and Farming ETC)
➢ Roffe Congo - Restaurant Manager - April 2011 to July 2011
Roffe a Indian Casual Dining Restaurant with 65 pax Sitting capacity along with Pool Bar and
Roffe also Serve Local congo food
Key Functions:
• Take responsibility for the business performance of the restaurant.
3. • Analyses and plan restaurant sales levels and profitability
• Organize marketing activities, such as promotional events and discount schemes
• Prepare reports at the end of the shift/week, including staff control, food control and sales
• Create and execute plans for department sales, profit and staff development
• Set budgets or agree them with senior management
• Plan and coordinate menus.
• Coordinate the operation of the restaurant during scheduled shift
• Recruit, train, manage and motivate staff
• Respond to customer queries and complaints
• Meet and greet customers, organize table reservations and offer advice about menu and wine
choice.
• Maintain high standards of quality control, hygiene, and health and safety
• Check stock levels, order supplies and prepare cash drawers and petty cash.
Highland City Hotel, Bur Dubai. 3* Luxury Hotel, with 123 elegant Rooms, and 24hrs Coral
Coffee Shop and Room Service, Fine Dine Indian Restaurant, and Rock City Night Club with
Rock Band,
➢ Team Leader - Kebab Korner (Sept 2009 to Feb 2011)
Kebab Korner, A Fine Dine Indian Restaurant & Bar, with complete meal concept, seating for
85pax, with live entertainment,
Key Functions:
• Responsible for assisting restaurant manager in the supervision of whole food and beverage
operation
• Provided excellent guest satisfaction and increased productivity standards by utilizing
available resources
• Taken corrective actions if necessary to ensure standards are maintained
• Scheduled and trained employees and ensured proper coverage.
• Checked restaurant on daily basis to ensure cleanliness, high quality food and food
presentation.
• To inform about daily events, conducted pre-shift meetings of employees.
• Supervised check or credit policies and procedures and cash handling.
• Regularly greeted customers, took reservations, served food and beverages and maintained the
reservation book if necessary.
• Made sure that side work duties were complete and tables were properly set before, during and
after opening hours.
• Responsible for performing other related duties as assigned.
Yogi Metropolitan Hotel, Shanpada Navi Mumbai. 3* Category Hotel, managed by Yogi
Group of Hotels PVT. LTD, Yogi group of Hotel is well known for Chain of Hotel Business
since 3 decades in Hospitality business, Yogi Metropolitan is one of the branch of Yogi Hotels
which is located in Shanpad Navi Mumbai which has 40 elegant Rooms, and 24hrs Room
Service, Fine Dine Multi cuisine Restaurant, Banquet hall and open lawn Restaurant with live
cooking,
➢ Sr. Captain - Flavors Restaurant (Feb 2008 to Sept 2009)
4. Flavors , A Fine Dine Multi Cuisine Restaurant & Bar, with complete meal concept, seating for
87 pax,
Key Functions:
• Taking booking for the conference parties,private party ,birthday party.
• Preparing costing report of f&b service department.
• Making sales report of f&b service department on daily and monthly basis.
• Taking care of banquet ,room service and the restaurant .
• Making log book of the f&b outlet .
• Cash handling during the operation time.
• Taking inventory of F&B outlet.
• Preparing duties roaster of F&B staff.
Grand Central Restaurant & Bar PVT. LTD, Chembur Mumbai. a Individually managed
First Grade fine Dine Restaurant by Mr. Sudhir Shetty, and he also own Charisma Builder of
Company, and Grand Central also known as oldest Restaurant in Town which is stable since
1974 and maintaining high class standard in Hospitality since decades. Grand Central also have
Banquets hall, and Roof Top,
➢ Trainee Captain - Grand Central (Feb 2005 to July 2006)
Grand Central , A Fine Dine Indian & Cuisine Restaurant & Bar, with complete meal concept,
seating for 250 pax,
Key Functions:
• Great guests and make them feel comfortable
• Learn menu items and able to describe them appropriately to guest
• Meet to Guest and take feedback and do as per guest requirements and expectation.
• Doing a Inventory and making a inventory reports and present to Restaurant Manager
• Take Food & Beverage order
• Deliver guest bill and thank them for dining at the Restaurant.
• Work with other serve and be a team player
Health and Safety
• Contribute to the formulation and review of risk assessments for the Bar.
• Take responsibility for monitoring and reporting any health and safety issues to the
Appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that
their safety and that of members and guests is protected.
General
• To support colleagues at peak times and to undertake any operational duty which might
be?
Reasonably required, to ensure customer expectations are met.
• To undertake any other duties as requested by the Senior Management team, in accordance
with the scope and responsibilities of the role.
Other achievements
5. • Participated Kebab Korner Restaurant at Rang De Event at Wonder Land Dubai for Live
Cooking Counter Since 2011 to 2016, crowed of 15000 to 20000 people.
• Participated Kebab Korner Restaurant at Masala Food Fair at Zabeel Park Dubai For Two
Day’s Live Cooking Event with Chief Guest Chef Sanjeev Kapoor, & Bollywood Celebrity
Raveena Tandon in 2015, crowed of 10000 to 15000 people
• Handled banqueting functions in In Door and Out Door Catering Parties.
• Introduced new beverage menus.
Professional Certifications
• Certified in Food Hygiene Basic Training
Computing
• Diploma in computer software (Information technologies) from Silver Trek Computer
Institute,
Mumbai.
• POS systems including New Rest (Dos Base), Dytel (Microsoft Excel Base), I.D.S (Microsoft
Excel
Base), Inn Tap (Microsoft Excel Base),
• Proficient in Microsoft Office applications (Word, Excel, Power Point), use of Internet as an
information and Communication tool.
U.A.E. Driving License
• Valid LMV Automatic Gear UAE Driving License
Educational Qualification
• Passed B.Com Examination from Kanpur University.
PERSONAL INFORMATION
Date of Birth - 20 Nov 1987
Nationality - Indian
Marital Status - Married
Father’s name - Shri Prithvi Singh Negi
Mother’s name - Smt Radha Devi
Gender - Male
Languages Known - Hindi, English, Marathi, Nepali, Swahili (Congo Local Language)
& Uttarakhand Local language also
REFERENCES
Available upon request