Abraham Joseph

  • General Manager
  • Dubai - United Arab Emirates
  • May 25, 2019
Full time F & B Managers General Managers and Management Executives

Personal Summary

If you are searching for a dynamic, hands-on and award-winning individual with a background of an  Restaurant Area Manager or Operation Manager, please consider my strong qualifications. with more than 15 years of experience in the hospitality industry (India/China and currently I am in Kuwait) I excel at building performance-driven cultures and supervising teams of up to 580-650 focused on service excellence and profit-goal attainment with strong interpersonal skills, communication skills , recruiting ,training and development , multilingual (fluent in English and Hindi) in addition to my experience and my personal qualities I have a solid educational foundation and passion for maintaining efficient and profitable operation. The many and varied years of experiences have given me an in-depth understanding and knowledge of the F&B industry at all levels, in all environments. I enjoy a challenge, and even now I am passionate and enthusiastic about delivering a memorable guest experience in whatever venture I am employed.

Work Experience

Director Of Operations
Gourmania International
  • Managing and maintaining 6 different Concepts including 13 restaurants with a total seating capacity of 400 covers all together.
  • With the STRATEGIES applied, we ACHIEVED a growth rate of 3.48% in profits, which is achieved on a target set 1.5% above the last year’s sale.
  • Serving a total of 28300 +/- guests per month.
  • Reduced the FOOD COST, which was 68% to 33.75%, by making individuals responsible to curb the cost and wastage.
  • Total labor cost percentage from 14% to 11.85% (restructuring the salary scale & incentive payout from profits).
  • Covering all aspects in P&L to achieve bottom line (TGOP).
  • New STRATEGIES and R&D’s were made and done immediately, internally, like new CCG and MENU to achieve the target.
  • Initial focus was the REVENUE, when the food was not enough to stop guest retention, we PLANNED AND CUSTOMIZED the DRINKS and upsold them at competitive price. Hence HIGH INTERNAL REVENUE was achieved.
  • Extreme MENU ENGINEERING / COMPETITION ANALYSIS & QUALITY MANAGEMENT.
  • Followed by the PROFITS GENERATION we OPENED NEW RESTAURANTS/ MADE PURCHASE PLANS / SETUP NEW PAYMENT METHODS and used the same STRATEGY TO ACHIEVE CONSTANT RESULTS.
  • TESTED PLANS were later introduced to the OTHER FOUR CONCEPTS to achieve their targets.
  • Following the fool proof plan to achieve OPERATIONAL BREAK EVEN in set course of time.
  • Making incentives KPI
  • Training the staff on KRI to avoid the slightest risk factors.
  • Employees were introduced to PDR and targets set to make individuals responsible to boost business and achieve target.
  • LONG TERM PLANS for FFE alongside the DEPRECIATION PLANS.
  • Doing budgeting and financials with restaurant managers to determine the company profit and loss.

Made and maintained CENTRAL STORE AND LOGISTICS to lower the restaurant operational costs.

First Name

Abraham

Last Name

Joseph