Highlights:•A result oriented professional with 20 years of International exposure in Food & Beverage retail, Business Development, Administration, Operations and Management. •Expertise in handling a diverse range of responsibilities entailing strategic business decisions, Business development, F&B operations/management, site selections, leasing, designing, project management, Feasibility studies, and Opening new outlets, Franchising, training, budgeting and finance and Facilities management. •Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit. •Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees. •Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi cultural environment. •Vast marketing experience -- Demonstrated success with formal marketing systems and processes such as, strategic planning, forecasting, competitive analysis, market research, new product development and launch, marketing communications, pricing etc •Brand / Franchise acquisition and operations. •Expertise in concept creation, designing, Pre opening, setting up of food and beverage concepts. •Pre Opening Experience of Hotel Management College and teaching Hospitality/Food and Beverage Management.

Skills:Management, profit and loss, training, recruitment, project management, Pre and post opening experience, Managing cash flow, Resurants, food and beverage service

Goal:Seeking Senior Managerial assignments in Food and Beverage /Restaurant Operations/Management with a reputed organization.

Membership:N/A

Certification:•Undergone training on GP, HP, HACCP management programme at Bangalore CII Quality Institute and obtained certificate for the same. •Training in Basic and Advanced Business Management from UNO Corporation, Boston, USA •"Budgeting for better Operational Performance” from Emirates Academy for Hospitality Management. •DALE CARNEGIE training on “How to influence people and friends in Business”.

Honor:•Dubai Municipality awarded our South Indian concept Sangeetha Vegetarian Restaurant with the prestigious DUBAI FOOD SAFETY AWARD 2012. This has been the most notable accomplishment of my career. •Tapa king won THE FILIPINO TIMES AWARD as the Filipino fast-food brand for consecutive two years 2015 and 2016

General Manaager - Restaurants Operations 05/2012 - current
LMZ Cuisines, Dubai, United Arab Emirates
Industry: Hospitality/Restaurants/Catering
LMZ Cuisines is the restaurant division of Landmark Zenath group, which is a leading business house of UAE, based in Dubai, with over 2000 staff, and interests in real estate, hospitality, restaurants, engineering & construction, trading and media throughout the Middle East and India.
As General Manager, my responsibilities include managing and handling Business development and operations of groups Restaurant Division for Middle East and India with 10 food and Beverage concepts( American, Thai, Filipino,Indian and Yogurt Concept) and over 34 food and Beverage outlets.--
Operations Manager 08/2007 - 04/2012
Sofra Worldwide LLC, Dubai, United Arab Emirates
Industry: Hospitality/Restaurants/Catering
Sofra Worldwide LLC is a Hospitality Management Company which operates 5 Restaurant Brands of different concepts in the Middle East. The Brands are UNO Chicago Grill (Franchise of UNO Corporation, Boston, USA) that serves American cuisine, Gelato that serves Italian Cuisine, Naan Plus that serves Indian- Iranian fusion cuisine, Axiom café the high-end Internet café and Tiffin Bites the Real Indian Food. At present Sofra Worldwide employs more than 300 employees with an annual sales turnover of AED 40 million.
As Operations Manager and Asst Operations Manager my responsibilities include handling Total operations of 12 Restaurants in Dubai, two restaurants in Saudi Arabia, one restaurant in Kuwait, a Catering division, Call center, a warehouse and a central production unit (CPU). Also responsible for preparing the Annual operating budgets of the organizations that includes all the restaurant brands, training department, catering, Central production unit, call center, maintainance department and staff accommodation. Other job responsibilities include Planning marketing promotions, facilities management, staff recruitment, training, designing menus, feasibility studies for new locations, Franchising, etc--
Restaurant Manager 03/2005 - 07/2007
UNO Chicago Grill, Dubai, United Arab Emirates
Industry: Hospitality/Restaurants/Catering
Working as Restaurant Manager for Worlds Renowned Restaurant chain UNO Chicago Grill LLC. (franchise of UNO Corporation, USA) handling 2 restaurants of 220 covers situated at Deira City Centre, Dubai, UAE and 60 cover restaurant UNO at Jebel Ali Port at USO in Dubai. In the Middle East UNO Chicago Grill is managed by Sofra Worldwide Hospitality Management LLC.
Job responsibilities included: • Overseeing the day to day operation of the restaurant including cleaning, floor plan lay-out, table settings and theme of the restaurant. • Training, supervising, promoting and firing of staff. Since good quality service is important managers strive to hire excellent staff. • Working with the chef to determine menu plans on a daily basis, for special events or occasions or for groups or parties. • Assisting in purchasing all items including food, beverages, equipment and supplies. • Managing all accounts payable and receivable, handling payroll and hiring accountants or bookkeepers if required. • Meeting, greeting and getting feedback from customers. • Advertising and marketing the restaurant within the community.--
Food and Beverage Manager 10/2000 - 12/2004
Fortune Valley View International, Manipal, India
Industry: Hospitality/Restaurants/Catering/Food and Beverage/Banquets
A property of 110 rooms business hotel with 4 F & B outlets, 5 banquets halls,1 Bar, a gym & spa facility, an all-day Dining and Large Banqueting & Outdoor catering facility. The Hotel was attached with Welcomgroup School for Hotel Administration (Managed by ITC Hotels).
Duties included: • To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards. • To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks. • To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately. • To ensure the efficient running of the Restaurants, room service department, banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy. • Liase with the Executive Chef, Executive Housekeeper and the kitchen stewarding for the Back of the House Department to operate effectively and efficiently. • To hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective. • To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion. • To be fully conversant with all statutory requirements regarding a food and beverage operation. • Teaching F&B Management for the students of Hotel Management College attached to the hotel.--

Milagres College 06/1992 - 05/1995
Kallianpur, , India
Degree: Bachelor's Degree
Major:Science
Bachelors In Science from Mangalore University

Ronald Resume