Assistant Manager at Handi Grill Indian Restaurant (2023-07 – 2025-07)
Managing and coordinating restaurant operations and staff
- Managing, coordinating and scheduling the activities of staff who prepare, portion and serve food
- Establishing work schedules and procedures
- Maintaining records of stock, repairs, sales and wastage
- Training staff in job duties, and sanitation and safety procedures
- Ensuring that food and service meet quality control standards
- Doing billing's and handling cash flow
Food Service Supervisor at Moksha Indian Bistro (2021-08 – 2023-03)
Supervising and coordinating food service operations
- Supervised, coordinated and scheduled the activities of staff who prepared, portioned and served food
- Established work schedules and procedures
- Maintained records of stock, repairs, sales and wastage
- Trained staff in job duties, and sanitation and safety procedures
- Ensured that food and service meet quality control standards
- Did billing's and handled cash flow
Marketing & Restaurant Manager at Ganges Indian Restaurant (2007-08 – 2021-08)
Comprehensive restaurant management including kitchen operations, sales, and marketing
- Set up all the standards for the kitchen including concept guides, S.O.P, menu development, staff training, and recruitment
- Made Sales and Marketing plans, promotion plans
- Helped secure contracts for the hotels
- Did all the detailed jobs expected of a fine dining restaurant
- Built up a strong kitchen team through training
- Designed concept guides for the restaurant
- Set up the whole restaurant and develop front service
- Improved skills in establishing a great rapport to the guests
Restaurant Director and Manager at Ganga Impression Indian Restaurant (2006-12 – 2007-06)
Restaurant management and kitchen operations
- Managed kitchen operations through hands on planning, under the direction, controlling and co-coordinating the activities of all chefs and waiting staff
- Menu development, cost controlling, staff training, and implementation of new standards and procedures
- Overseeing quality control through purchasing and receiving departments
- Overall restaurant set up
- Reduced food cost to a month average between 24-30%
- Reduced considerably monthly food purchase expenses
- Began successful monthly promotions
- Engineered standard recipe and procedures
- Launched the BBQ from design to full setup
Steward at Prime Restaurant Mumbai (2000-10 – 2003-06)
Food service management in well-established 100-seating restaurant with extensive facilities
- Managed through planning, directed, controlled and coordinating the activities of all profitable food service
- Menu development, food service, staff training, and implementation of new standard and procedures
- On occasions helped out in F&B sales department by going outside to meet and sell the hotel to future guests
- Extensive monthly ongoing promotions achieved in bringing the standard of food
- Planned and designed a BBQ/Beer garden from the beginning
- Introduced proper standard recipe cards, which are now in use in kitchens
- Set up a standards and procedures manual and extensive training manual
- Very competitive person when dealing with suppliers in order to achieve a low cost and at the same time not skimp on quality
