KINGSLEY BASSEY K

KINGSLEY BASSEY

Abuja, Municipal Area Council

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engineering Freelancer

About me:

I would like to take an opportunity to submit my resume for the above-mentioned position in your esteemed organization. Hereby I have attached my resume, describing all my capabilit

 

Highlights of experience and demonstrated talent I would bring to your organization include: 

 

  • A result oriented professional with over 15 years of experience in food & beverage service, restaurant operations, production, costing, and customer satisfaction. Currently working as Country Manager – at Chicken Cottage (Nig).

 

  • Deft in streamlining Hotel/Restaurant Operations while serving as a catalyst for growth & expansion, quickly restoring forward momentum & generating revenue.

 

  • Strong background in Food and Beverages Operations, Operations, Public Relations, Business Development, General Administration, Quality & HACCP Standards and managing food budgets with an eye on cost and stock control. Extensive experience in managing restaurants, banquets, outdoor catering, menu development, cost management, sales, team management and service delivery.

 

  • I can be available within one month to join a challenging position with a dynamic organization that welcomes initiative, dedication, and demands excellence in consistently meeting business objectives and exceeding standards.

 

Additional capabilities are listed in the enclosed resume. Since I am currently seeking new challenges, I will be obliged to get an opportunity to discuss your needs and my potential contributions. If you have any questions, feel free to contact me at the number listed below. 

 

Thank you for your attention. 

 

Sincerely, 

 

Kingsley Bassey.

Education:

  • Osun College Of Technology- Food Science, Nigeria (HND)- (1998-2001)
  • Bachelor of Science - Hospitality/Business Management, Fort Jones University, California, US, (2009-2012)
  • Foundation Course in Food Hygiene, Chartered Institute Of Environmental Health, Leicester, UK, 2005
  • Hospitality Management Training
  • Technical Skills: Microsoft Word, Excel, PowerPoint, Access, Computer related Programs and Software
  • Person in charge (PIC ADVANCE LEVEL DUBAI) 2014-2019

Experience:

GENERAL MANAGER – chicken cottage (NIGERIA) 2019 – TILL DATE

  • Manage day to day operations of all the restaurants
  • Managing all the organizational operational team and Managers
  • Ensuring organizational effectiveness, compliance and customer satisfaction by providing leadership for the organization financial and operations function.
  • Keep the board of directors abreast on regular basics.
  • Ensure highest level of health and safety are maintain and dynamically enhance
  • Coordinate, manage and monitor the working of various departments.
  • Review financial statements and data utilize financial data to improve efficiency.
  • Prepare and control operational budget, control inventory.
  • Improve process and policies in support of organizational goals, formulate and implement departmental and organizational policies and procedures to maximize output.
  • Monitor adherence to rules, regulations and procedure
  • Development and implementation strategies, policies and best practice.
  • Managing and controlling labor costs in line with current business expectation.
  • Conduct full weekly / monthly review of restaurants financial performance.

 

GENERAL MANAGER – NATIVE TRAY RESTAUARANT (NIGERIA) 2017 – 2019

 

  • Manage day to day  operations of all the restaurants
  • Managing all the organizational operational team and Managers
  • Ensuring organsational effectiveness, compliance and customer satisfaction by providing leadership for the organization financial and operations function.
  • Keep the board of directors abreast on regular basics.
  • Ensure highest level of health and safety are maintain and dynamically enhance
  • Coordinate, manage and monitor the working of various departments.
  • Review financial statements and data utilize financial data to improve efficiency.
  • Prepare and control operational budget, control inventory.
  • Improve process and policies in support of organizational goals, formulate and implement departmental and organizational policies and procedures to maximize output.
  • Monitor adherence to rules, regulations and procedure
  • Development and implementation strategies, policies and best practice.
  • Managing and controlling labor costs in line with current business expectation.
  • Conduct full weekly / monthly review of restaurants financial performance.

 

 

 

OPERATIONS MANAGER - (BURGER KING/ICE CREAM LAB (DUBAI, ABIJAN & NIGERIA) 2015 – 2017

 

  • Manage day to day  operations of all the restaurants
  • Managing all the organizational operational team and Managers
  • Ensuring organsational effectiveness, compliance and customer satisfaction by providing leadership for the organization financial and operations function.
  • Keep the board of directors abreast on regular basics.
  • Ensure highest level of health and safety are maintain and dynamically enhance
  • Coordinate, manage and monitor the working of various departments.
  • Review financial statements and data utilize financial data to improve efficiency.
  • Prepare and control operational budget, control inventory.
  • Improve process and policies in support of organizational goals, formulate and implement departmental and organizational policies and procedures to maximize output.
  • Monitor adherence to rules, regulations and procedure
  • Development and implementation strategies, policies and best practice.
  • Managing and controlling labor costs in line with current business expectation.
  • Conduct full weekly / monthly review of restaurants financial performance.
  • Manage the gross profit gap between theoretical and actual.
  • Set and reviews objectives for Team Members.
  • Ensure performance appraisals are completed for all staff members.
  • Continually monitoring service levels and coaches staff members to improve speed of service.
  • Monitor sales performance and average spend.
  • Coaching team members to improve sales and service skills.
  • Manages customer dissatisfaction issues at restaurant level as they occur and always ensures Customer Satisfaction Guarantees are met and Customer Feedback Systems are in place.
  • Fully understand and comply with all statutory requirements: (Licensing, Fire awareness, Accident reporting, Risk assessment, cleaning schedules, Brand Standards, Food Code Standards and HACCP check lists).
  • Actively manage all maintenance issues – reporting, timely follow up and escalation.
  • Operational management: organizing stock and equipment, ordering supplies and, cleanliness. 
  • People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff and scheduling
  • Supply and Vendor Management - coordination, quality control, purchasing,

 

 

 

 

REGIONAL OPERATIONS MANAGER- Cold STONE ice cream &TIM HURTONS (DUBAI) 2013–2015)

 

  • Manage daily operations of the production and  restaurant staff
  • Managing and controlling labor costs in line with current business expectation.
  • Conduct full weekly / monthly review of restaurants financial performance.
  • Manage the gross profit gap between theoretical and actual.
  • Set and reviews objectives for Team Members.
  • Ensure performance appraisals are completed for all staff members.
  • Continually monitoring service levels and coaches staff members to improve speed of service.
  • Monitor sales performance and average spend.
  • Coaching team members to improve sales and service skills.
  • Manages customer dissatisfaction issues at restaurant level as they occur and always ensures Customer Satisfaction Guarantees are met and Customer Feedback Systems are in place.
  • Fully understand and comply with all statutory requirements: (Licensing, Fire awareness, Accident reporting, Risk assessment, cleaning schedules, Brand Standards, Food Code Standards and HACCP check lists).
  • Actively manage all maintenance issues – reporting, timely follow up and escalation.
  • Operational management: organizing stock and equipment, ordering supplies and, cleanliness. 
  • People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff and scheduling
  • Supply and Vendor Management - coordination, quality control, purchasing,

 

 OPERATION MANAGER- EMIRATE STAR CATERING SERVICES (DUBAI) 2011-2013

  • Responsible for managing the business performance of the 15 branches, coordinating the entire operation at each branch during scheduled shifts through a team of 84 staff and reporting to the Board of Directors.
  • Analyzing and planning restaurant sales levels and profitability, preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions to reflect desired productivity targets.
  • Planning menus by consulting with Executive Chef, estimating food costs & profits, adjusting menus and regularly updating computer systems with new pricing and daily food specials. 
  • Developing and maintaining staffs that provide hospitable, professional service while adhering to policies and business initiatives and carrying out restaurant walk-through to gauge timeliness and excellent service quality.
  • Preparing employee payroll on a weekly basis, including scheduling & vacation planning and maintaining budget & employee records along with monitoring bookkeeping records.
  • Responsible for managing the purchase, inventory and control of all the food supplies required and negotiating vendor contracts and keeping updated records of contracts.
  • Performing checkouts of servers and bartenders to ensure that all tickets are accounted for on a daily basis.

 

   RESTAURANT GENERAL MANAGER -KENTUCKEY FRIED CHICKEN, (KFC NIGERIA) 2009-2011

  • Manage daily operations of the restaurant
  • Managing and controlling labor costs in line with current business expectation.
  • Conduct full weekly / monthly review of restaurants financial performance.
  • Manage the gross profit gap between theoretical and actual.
  • Set and reviews objectives for Team Members.
  • Ensure performance appraisals are completed for all staff members.
  • Continually monitoring service levels and coaches staff members to improve speed of service.
  • Monitor sales performance and average spend.
  • Coaching team members to improve sales and service skills.
  • Manages customer dissatisfaction issues at restaurant level as they occur and always ensures Customer Satisfaction Guarantees are met and Customer Feedback Systems are in place.
  • Fully understand and comply with all statutory requirements: (Licensing, Fire awareness, Accident reporting, Risk assessment, cleaning schedules, Brand Standards, Food Code Standards and HACCP check lists).
  • Actively manage all maintenance issues – reporting, timely follow up and escalation.
  • Operational management: organizing stock and equipment, ordering supplies and, cleanliness. 
  • People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff and scheduling

 

 

mama cass restaurant ltd, (NIGERIA) 2007-2009

  • Managed restaurant operations of the branches in terms of staffing & scheduling functions, ensuring highest standards of food/beverage service and adhered to company standards/service levels to increase sales & minimize costs.
  • Ensured that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
  • Retained restaurant image, including restaurant cleanliness, proper uniforms appearance standards and managed different areas of operations including customer relations, vendors’ relations & inventory control.
  • Ensured positive guest service in all areas by responding to complaints and taking appropriate 
    actions to turn dissatisfied guests into return guests.
  • Developed employees by providing ongoing feedback, establishing performance expectations and by 
    conducting performance reviews.

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