Vicky Seth

Seeking a position where I can utilize my skills in a career opportunity, particularly in a Management position where there is potential for growth. Conscientious worker with 20 years of management level experience in operations and procedures, proven sales ability with excellent marketing and promotional skills.

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

Higher Secondary Education in Commerce – Kala Vidya Mandir College of Arts & Commerce (1995-03)

Higher Secondary Education in Commerce – Guru Nanak Khalsa College of Arts, Science & Commerce (1994-07)

Secondary High Education – St. Thomas High School (1993-03)