Santosh Shaw

Santosh Shaw

F&B Operations Manager at Patiala Restaurant & Lounge
Lives in Downtown Dubai, Dubai, United Arab Emirates
over 6 months ago

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A result driven management executive with a career span of 16 years. Skilled as an Hospitality Professional with proven abilities in customer relations, managing projects, improving efficiency in operations while successfully directing a large team in a fast paced environment to achieve quality goals and aligning luxury services with financial targets. Experience with leading enterprise–wide implementations and business plan recommendations. Proficient in problem-solving and excellent leadership skills, I believe constant innovation is crucial in maintaining top position amongst competition.

I have benefited from living in a culturally diverse environment and have developed good communication and listening skills. I have a strong ability to analyze and assess complex information and draw conclusions from it. I instill a feeling of ownership in my team, which becomes a key to delivering service excellence at all times. By nature, a driven individual who thrives on challenge and on achieving objectives, with clear organization skills, and adept at both short and long term planning.

Restaurant Concept Development
Strategic planning
People Managment
Productivity / Process Improvement
Problem Solving
Quality Assurance
Customer Relations
Policy / Procedure Development
Budget Preparation / Administration
Cost control
Leader / Motivator
Project Management


  • F&B Operations Manager

    Patiala Restaurant & Lounge - Downtown Dubai, Dubai, United Arab Emirates

    November 2017 - Now · 1 year and 3 months

    • 140 Cover Restaurant with a jazz bar and two private dining room • Well established in the market for both its high quality and innovative menu offerings and for serving cocktails with Indian inspiration • Average daily covers at 100+ • Managing the overall operations of the Restaurant • Establish Restaurant Business plan through competitive evaluation, sales analysis and Marketing to ensure objectives drive restaurant profitability maintain like for like growth year on year • Control Purchases, evaluate and analyze usage reports and take corrective action as required • Analyzing P & L statements for month – implementation of action plans for greater profit contribution • Design wine & beverage menus, costing, margins, training and implementation • Responsible for maintaining effective guest relationship and maintain overall guest satisfaction index as per company policies • Coordinating social media – Facebook, Twitter & Instagram etc • Observe and evaluate staff and work practices in order to ensure standards are maintained consistently • Monitor and implement training of team to ensure service standards are maintained • Maintaining and improving standards to suit new business trends and market competition • Organizing the marketing calendar, promotions, special themed nights & group bookings • Work closely with the Culinary Team to implement new menus & refreshers in the business • Implementing promotional menus to increase food sales and increase footfall in the process

  • Outlet Manager

    Le meridein dubai - Dubai, United Arab Emirates

    F&B service
    August 2014 - October 2017 · 3 years and 3 months

    • Procedures in order to maximize guest satisfaction and achieve the outlet targeted revenue. • Responsible for making P & L (Profit and Loss) of the Restaurant. • Weekly Duty Roaster, Yearly vacation plan, Notified payroll department of work schedules and time records. • Assigned duties and shifts to employees, co-ordination with other department in regards to service need as Accounts, IS, Stewarding, Laundry. • Group Reservations, Updating Competitors List, purchase request. • Manage and coordinated activities of 18 staff engaged in providing courteous and rapid service to diners. • Display exemplary behavior to maintain a safe work environment and be a role model for the team. • Provided on the job training to staff under direct supervision to ensure they are competent in operation. • Preparing the costing and Micros up date for new beverages. • Conducted various Spirits and Cocktail Trainings for my Colleagues at the Hotel. • To work closely with the Sous Chef in charge of the kitchen on quality and cost control of Food. • Implementing the motivational program for staff to increase the revenue • Maximizing sales and revenues by providing good service and train the associates to up-sell. • Food Quality and Service Standards. • Hygiene and Quality Procedures • MBO (Management by Objective)


  • SAMS ihm

    March 2001 - August 2004


  • English
    Native or fluent


  • • Certified with PIC advance and intermediate labe
  • • Certified with train the trainer workshop for d
  • • Proficient with Microsoft Office (Word, Excel &
  • • WSET level- 1 training certification.
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