Shubham Sagar

Restaurant Manager with 5+ years of progressive hospitality experience across high-volume and upscale dining environments. Experienced in leading restaurant operations, recruiting and developing teams, managing schedules and business performance, and delivering strong guest experiences. Skilled in sales forecasting, P&L-related performance management, inventory and cost control, digital orders, food safety, and service recovery.

MANAGER — RESTAURANT at Raahi Modern Indian Kitchen & Bar (2024-12 – Present)

• Lead day-to-day restaurant operations, ensuring efficient service, strong guest experience, and compliance with operational standards.
• Create and manage employee schedules based on business volume, staffing requirements, and labour needs.
• Recruit, interview, onboard, train, and coach team members to improve performance and service consistency.
• Manage daily and weekly sales performance, identify trends, and implement strategies to achieve revenue targets.
• Monitor and manage food and labour costs to control operating expenses and support restaurant profitability.
• Manage inventory, place supplier orders, and monitor product levels while minimizing waste and stock issues.
• Review restaurant financial performance, including P&L-related metrics, sales, labour, food costs, and operating expenses.
• Use sales forecasting and historical business trends to plan staffing levels, inventory requirements, and operational priorities.
• Oversee POS and digital/online orders, ensuring orders are processed accurately and delivered within expected service times.
• Lead shifts as manager on duty, resolving operational issues while maintaining speed, accuracy, cleanliness, and guest service standards.
• Handle guest complaints and service recovery situations professionally while protecting the overall guest experience.
• Ensure compliance with food safety, sanitation, operational, and workplace standards.

SERVER — CO-OP at Fairmont Château Lake Louise (2024-05 – 2024-09)

• Delivered high-quality, multi-course dining experiences in an upscale resort environment.
• Provided knowledgeable recommendations on food and wine while maintaining professional hospitality standards.
• Coordinated with kitchen and service teams to ensure accurate and timely food delivery.
• Maintained clean, organized service areas and completed detailed opening and closing responsibilities.

SERVER — RESTAURANT at Hakkalicious (2023-09 – 2024-05)

• Managed a full section during peak periods while maintaining accuracy, efficiency, and positive guest interactions.
• Confirmed guest requests and dietary requirements with the kitchen team to ensure accurate orders.
• Coordinated with servers and kitchen staff to maintain smooth restaurant operations.
• Maintained clean and organized service stations throughout busy shifts.

LEAD SERVER — RESTAURANT at The Taj (2020-08 – 2023-07)

• Coordinated dining room operations and supported the team in maintaining consistent service standards.
• Assisted with onboarding and mentoring new team members, helping them understand service procedures and expectations.
• Addressed guest concerns proactively and supported effective service recovery.
• Supported daily restaurant operations and coordinated with team members to ensure smooth service.
• Maintained high standards of hospitality and formal fine-dining service.

Post Graduate Certificate in Global Business Management – Conestoga College (2023-08 – 2024-12)

Bachelor of Science in Hospitality & Hotel Administration – Institute of Hotel Management, Pusa (2017-07 – 2020-06)