Taran S

Experienced and dedicated Restaurant Manager with over 8 years of comprehensive expertise in operations, team leadership, customer service, and revenue management within high-volume hospitality environments. Proven ability to enhance operational efficiency, maximise sales, and foster a positive team culture. Skilled in staff recruitment, training, inventory control, and maintaining high standards of service and health & safety compliance.

Senior Restaurant Manager at The Royal Opera (2023-09 – Present)

• Leading service delivery on the floor, ensuring smooth operations throughout consistently long, high-volume trading periods
• Acting as the principal point of liaison between front and back of house, ensuring effective communication and alignment across departments
• Leading, motivating and developing a substantial team, setting the standard for a professional, guest-focused culture
• Maintaining full compliance with health and safety, food hygiene and licensing requirements, including accurate record-keeping
• Overseeing staff rotas and end-of-day reconciliation, remaining actively involved in all aspects of the operation
• Developing and maintaining comprehensive product knowledge across the menu and seasonal offering, and ensuring this is cascaded effectively to the team

Restaurant Manager at Rail House Café (2022-02 – 2023-09)

• Organise restaurant events and parties, create weekly Rota for staff, increase selling and discuss new upselling strategies with general manager, directors and senior op manager
• Stock take weekly operations/inventory, complete daily banking checks and update Rota system for each employee in order to get the right salary for everyone
• Maintain a strong connection with suppliers via e-mail, phone or face to face in regards of getting best deals and organise staff training
• Recruiting new staff, interviewing, and training new employee
• As platforms used for day-to-day management has been res-diary for bookings, cash-up system for revenue, g-mail business- for daily reports, stock take online for weekly inventory, Rotas online - for daily hours update of employee work hours

Floor Manager at Sushi Samba (2021-02 – 2022-02)

• Make sure of day to day running of shift
• Maintain a strong connection with wine and other suppliers, make weekly beverage orders after inventory and after checking bookings diary and creating an estimative week guests number
• Offer wine training and tasting to the entire team
• Manage guests bookings, take new bookings and organise parties and events
• Manage daily closing and opening of the house such like: cash up, daily banking, daily reports to be sent to all management team, investors and senior operation manager
• Deal and sort out all possible complaints right away and assure that all customers are happy before leaving the restaurant

General Manager at Grounds and Grapes (2017-04 – 2019-09)

• Delivery of business strategies, with the support of the Owners
• Seek and maximise revenue opportunities and minimise costs
• Bi-weekly meetings take place with key managers and team leaders to ensure the team are fully briefed and action points are recorded and achieved
• To make yourself aware and notify your team of any menu changes, special requirements (including menu items and dishes), outstanding orders or work tasks required prior to the commencement of service
• To ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
• To supervise the daily morning meetings with all senior supervisory staff to brief on the day's activities, menus and events
• Manage monthly stock-takes and review results and variances with relevant departments

Assistant Restaurant Manager at Gymkhana Restaurant (2015-11 – 2017-03)

• Assist the GM in recruiting team members who demonstrate and ensure consistent customer satisfaction
• Ensure all staff have the eligibility to work in the UK, ensure reference checks are made and the UKBA recommendations are followed
• Manages the induction of new staff according to company standards and ensures all legislative training is completed within the required time scale and recorded
• Contributes to developing all team members to help them achieve their potential by monitoring staff performance, taking any corrective action, coaching and counselling where necessary
• The GM responds positively and quickly to customer concerns, and corrects potential problems before they have a negative effect on customers
• Verifies expenditure by checking cash reconciliation on a weekly basis and investigates and resolves any variances
• Demonstrates full understanding and control of the Profit and Loss accounts and identifies and resolves any problems that affect sales and profit
• Identifies and solves any problems that affect sales and profit in liaison with the Management Team through weekly meetings that have task and action lists to execute
• Monitors the quality of food and service to make sure they are in accordance with company standards
• Attends weekly Management meetings ensuring weekly objectives are met by team

Assistant Restaurant Manager at Chai - Ki Restaurant (2014-04 – 2015-11)

• Responsible for maintaining a high and active profile at all times in the Restaurant, and for promptly dealing with any situation that may arise
• Also in charge of getting the entire staff together & making sure they all push in the same direction
• Supervising a team of 26 people
• Performing clerical and administrative duties to support senior managers
• Increasing sales and customer service levels
• Estimating general expenses, food costs and leakage
• Ability to implement high standards among staff
• Resourceful, well organized, highly dependable, efficient and detail oriented
• Experience of a high end, high volume restaurant environment

Restaurant Supervisor at St. James's Hotel and Club (2013-03 – 2014-04)

• Up selling in order to maximise rates
• Ensure cash floats are secured at all times
• Minimise abuse of operating equipment
• Minimise the use of overtime
• Ensure that there is enough operating equipment at all times
• Record all voids and report any payment discrepancies
• Follow Company procedures when handling cash, credit cards and cheques
• Ensure handover at shift end and beginning
• To liaise with Head Chef on a regular basis
• Liaise with Reception on a regular basis
• Gain customer feedback at all times
• Complete a full report of the day's events in the Management Report Book
• Create and maintain a personal and respectful rapport with regular guests
• Assist with leading and motivating the departmental team to promote good employee morale and ensure a high level of commitment and pride in the Hotel