Sebastian Thomas
Doha,Qatar
Summary
Accomplished and results-oriented professional with over 15+ years expertise in interpersonal communication, conflict resolution, and problem-solving. Strong leadership and organisational skills enhance customer service, budgeting, and restaurant marketing. Manages multiple tasks under pressure while upholding food safety standards. Focuses on optimizing operations through effective inventory management and scheduling, driving operational efficiency and customer satisfaction.driving profitability and elevating guest experiences in luxury hotels. Proven ability to lead diverse teams, optimize budgets, and implement innovative menu strategies, resulting in significant revenue growth and increased customer satisfaction scores
Overview
31
31
years of professional experience
1
1
Certification
Work History
Restaurants Manager
21 High Street Residence By Torch Hospitality
Doha
12.2024 - Current
- Managing the overall food and beverage operation, which encompassed 29 upscale apartments, a café, and a terrace restaurant.
- Menu planning, menu engineering, and yearly promotional calendar.
- Create a training plan for developing individual growth plans, and set performance goals to strengthen team capabilities and deliver exceptional and memorable dining experience to guest focussing on consistency, attention to details and creating a WOW experience
- CAPEX, P&L critique meeting, and assist in developing the department budget.
- Additionally managing and supporting sister properties' food and beverage operations in Torch Hotel, Aziziya Boutique Hotel.
Restaurant Manager
The Torch Doha Hotel
Doha
08.2017 - 12.2024
- Oversaw the overall operation of the restaurants and lounges.
- Oversaw the operation and service for in-house guests to meet their highest expectations.
- Three Sixty: a fine dining revolving restaurant located on the 47th floor, serving Mediterranean and Italian cuisine, with a total seating capacity of 72.
- Flying Carpet: an all-day dining restaurant serving an international and local themed buffet for breakfast, lunch, and themed dinner nights, with a total seating capacity of 100.
- Tea Garden: Located on the 21st floor, serving light bites and snacks, high tea, and speciality hot and cold beverages, with a total seating capacity of 70.
- Kufic and Almas: Located in the lobby and mezzanine 1 level, with a total seating capacity of 92.
- Banquet and catering functions handling VVIP, corporate, luxury weddings, and major sports events such as the FIFA World Cup and AFC Cup.
- Developed and implemented strategies that reduced labour costs from 45% to 30% while meeting customer demand, and maintaining quality.
- Created and maintained a training programme that improved employee performance and increased retention from 75% to 90%.
- Analysed customer feedback and implemented changes that led to a 70% increase in customer loyalty, from 56%.
- Developed and implemented new menu items that increased revenues by 8% through menu engineering, and optimisation.
- Monitored inventory levels and placed orders to ensure adequate stock of food, and supplies.
- Developed and implemented marketing strategies that increased brand awareness, and attracted new customers in collaboration with the marketing team.
- Utilised up-selling techniques to increase revenue and profitability, resulting in an 8% increase in sales.
- Developed and implemented a system for tracking customer preferences, resulting in improved customer service and loyalty.
- Developed and implemented the budget and costing for food and beverage.
- Managed support for banquets at VVIP functions, large caterings, and projects for the FIFA World Cup, and AFC Cup.
- Delivered food and beverage training in Torch hospitality properties, including Mina Hotel and Residences, Aziziya Boutique Hotel, and 21 High Street Residences.
Assistant Beverage and Food Manager
Renaissance Sharm El Sheikh
Sharm El-Sheikh
01.2016 - 06.2017
- Responsible for the overall operation of the bars, restaurants, in-room dining, and banquets.
- We are meeting the expectations of the highest level of service standards for our guests by training, hiring, and developing the associates.
- Weekly meetings with chefs to enhance the guest dining experience based on feedback from guests and associates.
- Cost management, sorting out conflicts for smooth operational flow, and team building.
- Cultivate a culture of teamwork, and participation.
- Collaborate with the Marketing department for restaurant and lounge marketing and promotions.
- Mentoring my managers to become effective leaders.
- Menu planning and implementation, budgeting with DFB.
- Analysed customer feedback, initiating changes in service and menu offerings to address concerns and boost repeat business.
- Implemented brand values and standards through friendly customer service to create memorable dining experiences.
- Analysed customer feedback to identify areas for improvement, leading to a 10% increase in customer satisfaction scores.
- Drove revenue by coaching team members on customer service and up-selling techniques.
In Room Dining Manager
JW Marriott Sahar
Mumbai
12.2014 - 08.2015
- Led the pre-opening of in-room dining and pool bar for a 580-room luxury hotel.
- Executed LSOP's plan rollout and implementation, ensuring adherence to operational standards and enhancing service quality.
- Menu planning, Taking menu class.
- Training staff, assigning goals, and career guidance.
- Scheduling, training plan, assigning responsibilities.
- Facilitated departmental meetings to discuss team objectives and progress.
- Conducted quarterly and yearly evaluations of associates, assisted in goal setting trainings, and supported hiring processes.
- Participate in planning restaurant marketing and Promo with PR dept.
Assistant Restaurant Manager
Doha Marriott Hotel
Doha
02.2010 - 11.2014
- Managing the Friday brunch achieving a cover average of 450 pax.
- Increased profitability year-on-year by 3%, contributing to overall financial performance.
- Managed the shift operations of all-day dining restaurant.
- Directed operations at Corniche & Allaperto, an all-day dining 162-seater Mediterranean & Italian restaurant.
- Managing team comprising of 15 nationalities.
- Oversaw operations of fine dining Indian restaurant Taj Rasoi.
- Developed new Arabic-themed brunch on Saturdays, increasing covers from 40-50 to 100-150.
- Promoted to Supervisor Room Service Doha Marriott Apr.
- Promoted to Captain and Supervisor between 1999 to January 2010 in Doha Marriott in various specialty restaurants, all day dining and In Room Dining.
- Attended to the royal family Emir, Deputy Emir, Prime Minister and High-profile dignitaries and diplomats.
- In Fine Dining Indian Taj Rasoi restaurant led the team in serving high profile lunch for Marriott President CEO Mr. Bill Shaw, Managing Director Mr. Ed Fuller, HE Abdulla AL Thani Chairman Of Katara Hospitality and various Marriott Regional president and Sheikhs and dignitaries.
- Assisted in managing large functions for Qatar Armed Forces with 2000 guests and Qatar Gas with over 1500 guests, ensuring seamless service for VVIP attendees.
- Assisted in VVIP meals in Amiri Diwan and Palaces.
Waiter
Sheraton Gulf Hotel
Doha
11.1994 - 06.1999
- Provided excellent dining experiences in coffee shop and room service, catering to customer needs.
- Completed training in hospitality basics and banquets at Oberois (Bombay).
- Recognised as a premier hotel known for exceptional service standards.
Education
BBA - Business Administration
Jaipur National University
Jaipur12.2021
Secondary School Certificate - General subjects
Don Bosco High School
Mumbai12.1988
Diploma - Hotel and Catering Management
IHCTM Radio Bhuvan
Mumbai01.1994
Higher Secondary Certificate - Commerce
AES Junior College
Mumbai01.1991
Skills
- Customer service
- Team building
- Inventory control
- Staff motivation
- Training development
- Conflict resolution
- Budget management
- Menu engineering
- Cost management
- Customer loyalty
- Staff training and development
- Operations management
- Hygiene standards enforcement
- Strong work ethic
- Quality Control
- Cost control
- Customer service best practices
- Performance analysis
- Menu development
- Budgeting and forecasting
- Vendor relationship
Certification
- HACCP LEVEL 3,HIGHFIELD CERTIFICATION, 2025-09-01
- MS Office 2016, Qatar, 2020-01-01
- ISO 9001 Lead Quality Assurance, QST Qatar, 2024-02-01
- Essential Skills Food and Beverage Manager, Genuine Trainings India, 2023-06-01
- Certified Food and Beverage Manager, International Hospitality Institute, 2021-08-01
- Problem solving and creative thinking, 2024-03-01
- The culture of luxury, 2024-10-01
- Delivering passionate service, 2024-10-01
Languages
Hindi
English
References
- Mr. Tony Al
- Sylvana Borjas, Human Resource Coordinator, sylvana.borjas@21hsresidence.com, 31074845
Interests
- Watching travel and food channels
- Reading Food and Bevrage related magazines
- Watching sports
- Cooking
Timeline
Restaurants Manager
21 High Street Residence By Torch Hospitality
12.2024 - Current
Restaurant Manager
The Torch Doha Hotel
08.2017 - 12.2024
Assistant Beverage and Food Manager
Renaissance Sharm El Sheikh
01.2016 - 06.2017
In Room Dining Manager
JW Marriott Sahar
12.2014 - 08.2015
Assistant Restaurant Manager
Doha Marriott Hotel
02.2010 - 11.2014
Waiter
Sheraton Gulf Hotel
11.1994 - 06.1999
BBA - Business Administration
Jaipur National University
Secondary School Certificate - General subjects
Don Bosco High School
Diploma - Hotel and Catering Management
IHCTM Radio Bhuvan
Higher Secondary Certificate - Commerce
AES Junior College