Roby Kooothur Johny

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Hospitality Manager
Location: Doha

Experience

July 2022 till present

Project Manager - Catering at Tamimi Group, Doha - Qatar

Coordinating the operation for the preparation and service for 3900 workers at their camp.
 Determining customer requirements and proposing catering options.
 Negotiating prices and preparing meticulous catering order forms.
 Planning menus and overseeing venue, equipment, food, and service preparations.
 Hiring, training, and supervising catering staff, as well as scheduling employee shifts.
 Liaising with customers, chefs, and specialized catering equipment providers.
 Monitoring the stock and supplies and ordering replenishments in ordinance with purchase Dept.
 Tracking expenses and maintaining accurate records.
 Adhering to food and health industry regulations and standards

Feb 2022 - July 2022

Manager Consultant at Kingdom of Dosa Group, Doha -Qatar

Setting of Restaurant Operations –, Setting SOP’s, Staffing Recruitments, Purchasing of Hotel
Equipments., etc
 Hiring and training employees, coordinating work and schedules, developing working relationships with front
and back of house staff, overseeing inventory ordering, and daily maintenance of equipment and the building.

July 2019 – Jan 2022

Manager at Roastown - Futur Foods Group

Setting of Preopening Restaurant – License work, Setting SOP’s, Staffing Recruitments, Purchasing of
Hotel Equipments., etc
 Participation and input towards F & B Marketing activities, introducing new dishes every month.
 Oversee day-to-day operations. Design strategy and set goals for growth.
 Maintain budgets and optimize expenses. Set policies and processes.
 Ensure employees work productively and develop professionally.
 Oversee recruitment and training of new employees. Handling customer complaints and queries

Dec 2017 –June 2019

Food and Beverage Manager at THE GARUDA HOTEL, Kerala, India

Complete responsible for the operation of all Food & Beverage Outlets
 Achieve maximum profitability and overall success by controlling costs and quality ofservice.
 Participation and input towards F & B Marketing activities.
 Recruiting new staffs and department Heads as required.
 Help in preparation of forecast and actual budget function sheets.

Oct 2016 – Nov 2017

Asst. Manager Food and Beverage - at : SAJ EARTH RESORT, Kerala, India

Overseeing the operations of all Food and Beverage Outlets and to ensure proper service
 Hires and trains new staff in all technical and non-technical aspects of their role includingHotel
standards of quality and service.
 Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in thecreation
of menus and menu pricing as required.
 Communicates and teams well with other departments (i.e. Banquets, H.K, Kitchen, etc.) ensuring
appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

Sept 2014 – Oct 2016

Business Development Officer - at YACOOB TRADING COMPANY WLL, Doha, Qatar

Identifies trendsetter ideas by researching industry and related events, publications, andannouncements.
 Locates or proposes potential business deals by contacting potentialpartners.
 Screens potential business deals by analyzing market strategies, deal requirements.
 Closes new business deals by coordinating requirements, developing and negotiating contracts,
 Protects organization’s value by keeping information confidential.

Jun 2013 to May 2014

: Food and Beverage Manager - at HOTEL DASS CONTINENTAL, Kerala, India

Overseeing the day-to-day operations of the Restaurants, Bar, Banquets & Room Service
includingcleaning, floor plan layout, table settings and theme of the restaurant.
 Working with the chef or cook to determine menu plans on a daily basis, for special events or
occasions or for groups or parties.
 Advertising and marketing the Restaurants and Banquet Halls within the community.
 Hosting Food Festivals and Theme Dinners for restaurant promotion.
 Meeting, Greeting, Developing a menu and getting Feedback from customers.
 Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.

Mar 2012 to Jun2013

Banquets & Restaurants Manager - at HOTEL DASS CONTINENTAL, Kerala, India

Achieve maximum profitability and over-all success by controlling costs and quality ofservice.
 Schedule staff as necessary to ensure adequate and consistent levels ofservice.
 To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
 Follow-up each functions by completing a Function Critique and submit to the Food and Beverage
Manager.
 Ensuring that services meet customer specifications & Quality of meeting room set-up
 Provide quick service for last minute changes, Inspection of Meeting Room prior to guest arrival

Aug 2011 to Mar 2012

Asst. Restaurants Manager - at HOTEL DASS CONTINENTAL, Kerala, India

Taking responsibility for the business performance of the restaurant.
 Meeting and greeting customers and organizing table reservations.
 Advising customers on menu choice. Preparing reports at the end of the shift/week
 Coordinating the entire operation of the restaurant during scheduled shifts.
 Managing staff and providing them with feedback.
 Responding to customer complaints, ensuring that all employees adhere to the company’s uniform&
working standards

5 th Oct 2010 to 5th Jun 2011

Assistant - Sales & Reservations - at RAIN COUNTRY RESORT, Kerala, India

Taking care of sales and reservations.
 Interacting with the business guests & other departments.
 Representing the resort at various travel marts across India

• Hospitality/Facilities
• Updated 3 years ago

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