I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry. Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business. I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.

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Reji Francis
Restaurant Manager
Email: rejifrancis45@gmail.com
Mobile no: 00971 50 8510884
Personal Detail
Nationality: Indian
Date of Birth: 13th
May 1984
Marital Status: Married
Languages: English, Hindi, Tamil, Malayalam
& basic French
Current Location: Dubai, UAE
Notice period: 2 month
Skills
 Pre-opening experience
 Fine dining / Michelin star experience
 All day dining/semi fine dining
experience
 Handling groups and events
 Strong food and beverage operations
experience
 Recruitments and manning
 Quality and brand standards
 Cost control
 Menu engineering and designing
 Retail sales
 Experience in bar operations
 Certified WSET level 2 sommelier
 Strategic planning, forecasting,
budgeting, P&L analysis
 IT: MS Office, Respak, Civil Soft, FBM,
Open Activity, Visual One, Fidelio,
Micros, Jonas,IBP
Employment History
Apr 2008– Present Food and beverage, InterContinental Dubai Festival City Hotel, UAE
As follows:
This sophisticated 5 star hotel offers 510 luxurious rooms and 6 f&b outlets with extremely warm welcoming staff and
great service all times. Feast on mouthwatering buffets with breads fresh from stone ovens, and on Michelin-starred
French cuisine at one of the best restaurants in Dubai, CHOIX and Reflets par Pierre Gagnaire. A world-class fine dining &
all day restaurant offering Michelin-starred contemporary French cuisine, by 3 Michelin star Chef Pierre Gagnaire.
http://www.ihg.com/intercontinental/hotels/gb/en/dubai/dxbhb/hoteldetail
Apr 2014 – Present Restaurant Manager
Choix Patisserie and restaurant par Pierre Gagnaire
Summary:
 Developing standards operating procedures and policies.
 Planning & implementing effective control measures to reduce running costs of the unit.
 Conducting trainings on products, soft skills, up selling, standards of service and brands.
 Awards from Time Out magazine 2015.
 Actively involved with the Public relations and Marketing team for restaurant awareness, promotions.
 Forecasting, budgeting, costing, menu engineering, maintaining the staff payroll, P&L analysis.
 Strategic planning for increasing revenue and customer traffic in the restaurant.
 Efficient delegating and communication with the Assistance Managers, to the team and other
departments to ensure a high quality product and service to our guests.
 Brain storming, daily briefings, yield, revenue, winning metrics meetings to achieve targets.
 Excellency in guest relations and winning loyal customers through emotional intelligence and guest engagement.
 Hiring and maintaining the head count in the team.
 Finding and purchasing of general and operational equipments for the restaurant within the budget.
 Involved in contracting and communication with suppliers.
 Continuous follow ups and detailing on general maintenance of the restaurant.
 Creating presentations and mood boards for new themes, revenue analysis, GOP, SWAT analysis
 Maintaining accurate data of revenue and customer growth, guest profiles, retails, comp set, market
trends, promotions, daily sales, menu engineering.
Mar 2012 – Apr 2014 Assistant Restaurant Manager
Reflets par Pierre Gagnaire
Summary:
 Daily operational assistance and reporting to Restaurant Manager.
 Opened La Terrasse par Pierre Gagnaire in October 2013.
 Leading team building and charity events of the outlets.
 Scheduling and vacation planning.
 Training the colleague’s quantitative and quality service of food and beverages at the table.
 Quality Guest interaction, providing them with the necessary information about the Chef and his
activities, the cuisine, restaurant type and menu details.
 Planning group events and execution of the events.
 Maintain snag list for the restaurant.
 Guest profiles and guest data base.
 Recording and maintaining revenue and cost of the outlet.

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Jan 2010 – Mar 2012 Restaurant Supervisor
Reflets par Pierre Gagnaire
April 2008 – Jan 2010 Chef de rang
Reflets par Pierre Gagnaire
Nov 2006 – Feb 2008 F&B Management Trainee – The Sanctuary Hotel
Kiawah Island Golf Resort, Charleston, USA
5 Diamond hotel with 250 rooms and 12 F&B outlets including several fine dining outlets. The rooms are
uniquely designed to include exquisite amenities as a handcrafted desk and armoire, and custom made
beds. The hotel has won various awards and forms together with 2 other properties Kiawah Island Golf
Resort. – www.kiawahresort.com
Summary:
 Assisting the Managers in daily restaurant operations
 Active participation in maintaining Mobil, AAA and Five star Food and Beverage standards in the
Department
 Obtained knowledge through a series of training activities like Maitre d’, Reservations, Forecasting,
Budgeting, Food Service, Food Running and Oenology
Achievements
Other:
 The best French Restaurant ,The best Restaurant and The best European Restaurant for
2009,10,11,12,13,2014(by Time out magazine)
 Highly commended The best café and best afternoon tea 2015 (by Time out magazine)
 Manager in charge for Dunhill VIP private Lounge at 2013 Dubai Jazz Festival
 Captain of the best Restaurant Front of the House team 2009, Dubai
 Supervisor for the Grand Opening of the 2nd largest Cartier showroom, Dubai Mall
 Kitchen Coordinator in Torino Winter Olympics, Dec 2005, Switzerland
Education
2006 Institute Hotelier Cesar Ritz, Switzerland
Post graduate diploma in Hotel Operations Management
2005 Asan Memorial Institute of Hotel Management & Catering Technology
Diploma in Hotel Management & Catering Technology
Trainings / Courses
 WSET level 2
 Certified on Managing Training & Development Program (MTD)
 Certified on Accelerated Leadership Development Program (ALDP)
 Craft Training Certificate
 Certified in Basic Food Hygiene and Person in charge by Dubai municipality
References & Salary details are available upon request.