• Coordinate daily Front of the House and Back of the House restaurant operations. 
• Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors. Organize and supervise shifts. 
• Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products. 
• Manage restaurant’s good image and suggest ways to improve it. 
• Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events.

• Coordinated Roster of 40 Staff
• Led Training Program
• Nightly Cash-Up
• Hiring of Staff
• Delegated Jobs
• Running Services
• General Running of Restaurant

• Daily MIS on Attendance , Stock Inventories, Petty Cash etc
• Count money and make bank deposits as correlate it with Daily Petty Cash Reports
• Investigate and resolve complaints regarding food quality and service rendered by outlet
• Maintaining Timely deliveries of  food and beverage, checking delivery contents to verify product quality and quantity.
• Keep documentation records required by government agencies regarding sanitation, and food subsidies when appropriate.

• My job here entails:
• Managing and training staff
• Overseeing stock
• Handling customer queries and complaints 
• Handling administration and paper work

•  Reports to Assistant FB Manager, FB Operational Manager, and FB Manager  
• Obtain customer feedback and recommend necessary outlet operational changes and establish operational strategies to meet quality and customer service standards.  
• Responsible for the administration, within service of the outlet assigned and following up the implementation of the Policies and Procedures in operating the Restaurant.  
• To be demanding and critical in terms of service standards, to ensure that all standards, methods and service etiquettes are being implemented and followed.  
• Strictly adhere to the established operating expenses and that all costs are controlled, recorded and analyzed 

• Handling customer inquiries and complaints.
• Implement strategies to improve productivity and sales.
• Setting sales target.
• Over all in-charge 

• Ordering and receiving food/ beverage deliveries, checking delivery contents to verify product quality and quantity.
• Meet with customers to discuss menus for special occasions, such as weddings, birthday parties or banquets.
• Design, implement or evaluate staff training and development programs, customer service initiatives or performance measurement criteria.
• Monitor operations and initiate corrective actions.

• Monitor drink preparation methods, pour portions, garnishing and presentation of cocktails to ensure that drinks are
• Schedule bar staff hours and assign duties. 
• Organize and direct bar training programs, hire new bar staff, and evaluate bartender
• Test prepared drinks and newly tapped beers by tasting and smelling it to ensure palatability and flavor conformity.

• Deliver superior guest services.
• Ensuring guest total satisfaction.
• Control cost and minimize waste.
• Manages Restaurant supplies.
• Monitoring stocks level and perform ordering.
• Plan and make schedules for managers and staff.
• Nurture a positive working environment.

• Actively involved & successfully organized various food festivals like Maharashtra food festival, Karwari food festival.
• Preparing of pre and post festival reports on targeted and achieved sales.
• Preparing of weekly & monthly sales report.
• Promoting of restaurant the digital marketing.
• Training of staff on service training and handling of events.

• DUMstruck knowledge 
• FILO LIFO knowledge 
• Marketing knowledge
• Sale knowledge

• Sales increase by 36% over 6 months
• Good with POS
• Basic knowledge of computer
• Good with Excel
• Knowledge of Kitchen supervision
• Well disciplined
• Proper ethic

• Managing employees; hiring, orientation, weekly schedules, employee reviews and performance, discipline/write-ups, shift management and pre-shift meetings, end-of-shift reports and cash-outs, employee parties/celebrations. 
• Opening/closing responsibilities; dis/arming the alarm system and un/locking the restaurant, end-of-shift reports for the whole of the restaurant/doing “the books”, and cash-drops into safe
• Managing the bar; its employees and the vendors’ orders, serving guests and making drinks for servers guests.
• The menu; updating as needed with new items, making “table-tents” with current specials, promotion, and upcoming events, keep online menu current
• Social media networking; promoting the business, its events, and specials on numerous platforms
• Create unique events and fundraisers; weekly, monthly, and yearly events meant to stimulate business, as well as being a positive presence in the local community
• I was the company’s representative for the Chamber of Commerce; attended luncheons and meetings on behalf of Spicy Tuna, in which I was able to network with other local businesses 

• Hired to form vision of restaurant and bar operations (food and bar menu, uniforms)
• Created, organized and implemented restaurant SOP’s
• Treated all team members fairly and with respect for both back and front of house
• Worked with chef to create menus and programs to give excellent menus and satisfaction to customers
• Handled all Micros related issues for the restaurant
• Full awareness of and in support of the department’s annual budget, marketing plan, forecasts

•  Developed, implemented and managed business plans to promote profitable food and beverage sales.
•  Led and directed team members on effective methods, operations and procedures. 
• Identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
•  Create detailed reports on weekly, monthly and annual revenues and expenses.
•  Deliver superior service and maximize customer satisfaction 
•  Train new and current employees on proper customer service practices 
•  Implement policies and protocols that will maintain future restaurant operations 

• Monitored employee and patron activities to ensure liquor regulations are obeyed.Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
• Supervised and coordinated activities of dining room staff to ensure that patrons receive prompt and courteous service.
• EXPERIENCE IN THIS FIELD FOR 3 YEARS. 
• KNOW HOW TO MANAGE FOOD AND BEVERAGE FAST.  

• Monitor food quality and ensure that presentation and service meet standards of the Café.
• Assist staff if problems arise in kitchen or service.
• Interface with customers.
• Develop ideas for new menu items based on customer requests.
• Manage social media platforms for the business.
• Reduce overall costs by evaluating labor and food/beverage consumption needs of the Café.

• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.Joining the company as Asst Restaurant Manager to assist and managed the operation by providing exceptional quality, value, service and environment to customer.
• Led the team to generate sales by motivate, trained and encouraged them to up-sell PREMIUM product.
• Managed the controllable expenses within the budget to ensure profitability of the outlet.
• Be responsible in product availability, stock holding, purchase, inventory to ensure within the budget.
• Be responsible to well know and understood to present monthly P&L report.
• To ensure outlet performance reach the required scorecard and auditing set by the HQ.
• Establish standards for personnel performance and customer service.  

• Maintained contact with kitchen staff, management, serving staff and customers’ concerns were addressed.
• Trained and supervised service staff about food and beverage.
• Lead and motivate employees through the company training and motivation plans that resulted in an increased productivity levels and employee satisfaction.
• Monitored the overall performance of food service facility.
• Assigned work tasks and coordinated activities of dining room personnel to ensure high quality ofservice.
• Inspected dining room serving stations for neatness and cleanliness, and demand of the dining roomsupplies.
• Successfully resolved customer issues and complaints.

• Managed all employees to maintain high employment quality standards consistent with the Outback brand including, hiring, development, counseling, promotion, discipline, and termination as appropriate 
• Sets excellent customer service and work examples 
• Engaged in community and market-related opportunities at the restaurant.
• Enforced safety and sanitary practices and maintenance

• Recruited and managed restaurant staff 
• Did ordering for produce and restaurant supply
• Created daily specials with my own recipes
• Put together work schedules for all employees
• Maintained safe food standards by ensuring optimum cleanliness of restaurant
• Planned and directed culinary preparations and activities
• Modified menus to fit seasonal food items

• Evaluated employees’ performance and identified individual’s strengths and weaknesses
• check stock levels, order supplies and prepare cash drawers and petty cash.
• Plan and schedule the maintenance of the Restaurant and machinery  
• preparing  weekly inventory and  sale report  

• Preparing and managing departmental budgets and KPI’s
• Monitoring compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Monitoring budgets and payroll, and reviewed financial transactions to ensure accuracy.
• Scheduled shift management hours and training needs.
• Scheduled deliveries and checking deliveries  to verify product quality and quantity.

• take responsibility for the business performance of the restaurant
• analyse and plan restaurant sales levels and profitability
• prepare reports at the end of the shift/week, including staff control, food control and sales
• coordinate the operation of the restaurant during scheduled shifts
• recruit, train, manage and motivate staff
• respond to customer queries and complaints
• maintain high standards of quality control, hygiene, and health and safety

• Prepared monthly and annual budgets for approval, and worked closely with all employees to ensure expenses are well controlled and revenues are achieved
• Successfully and continuously increased monthly revenue, ranging between $100,000 – $300,000, up by 10% – 30%
• Analyzed operations to evaluate performance of the restaurant and determined areas of potential improvement
• Introduced of new SOPs for daily meetings with all employees from both the outlet and the kitchen to improve communication for a better teamwork and restaurant operation
• Trained and supervised restaurant employees  to improve their strengths and growth
• Managed and enhanced customer services and food qualities, which boosted average covers and revenues
• Implemented monthly promotions and new menus regularly

• Hiring, training, and supervising staff.
• Ordering supplies/overseeing stock levels.
• Ensure that the restaurant complies with all Health Department guidelines.
• Handling customer inquiries or complaints.
• Handling all office paperwork and banking.

• Responsible for handling entire food, inventory management, conference and meetings and 
• Contributed majority to development of staff and maintain the service standardsWorkedorked tarked ta  tards
• Plans beverages lists suited to the restaurant and its clientele.
• Monitor the purchasing of supplies and perform frequent checks to ensure consistent high quality of preparation and service. 

• Investigate and resolve complaints quality, service, or accommodations.
• Maintain food and supplies inventories, and keep records.
• Review operational problems to determine ways to improve service, performance, or safety.
• Effectively delegates jobs and responsibilities to restaurant staff

• Responsible for day to day restaurant operation
• Responsible for maintaining high level of customer service and satisfaction
• Communicates with management across the company to ensure effective running of the business as well as customer satisfaction
• Inspects the premises periodically to ensure the maintenance of health and sanitation regulations
• Works with management personnel to set targets and incentives to increase turnover and profitability of restaurant
• Reviews and monitors, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance. 
• Supervises operation of restaurant to maximize profitability and minimize legal liability.

• Bar Stock taking weekly.
• Assisted in the kitchen when required.
•  Handle complains, 
• Marketing, and events.