Restaurant Manager at the pit Restaurant (2023-01 – Present)
- Assisted in daily operations, including staff scheduling, inventory management, and customer service
- Conducted training programs for new hires, improving staff performance and retention rates
- Coordinated special events and private functions, ensuring seamless execution and client satisfaction
- Developed and maintained relationships with key suppliers, negotiating favorable terms and pricing.
Restaurant Manager at Gulati Restaurant (2021-01 – 2023-01)
- Managed day-to-day restaurant operations, maintaining a high level of guest service and operational efficiency
- Increased revenue by 15% through effective marketing and promotional campaigns
- Ensured compliance with health and safety regulations, achieving a perfect score in annual inspections.
FOH Manager at wagamama(BMI) (2014-10 – 2020-09)
- Guest Experience: Ensure all guests receive outstanding service, from greeting to departure, maintaining a friendly and welcoming atmosphere at all times
- Team Leadership: Lead, train, and motivate the front-of-house team, promoting teamwork and continuous improvement
- Staff Management: Oversee staff scheduling, ensure adequate staffing levels, and manage shift patterns to optimize efficiency and service quality
- Operational Efficiency: Monitor and enhance the operational processes, including seating arrangements, wait times, and order accuracy
- Customer Feedback: Address and resolve guest complaints and feedback promptly and professionally, using feedback to improve service delivery
- Compliance: Ensure adherence to all health, safety, and sanitation standards, maintaining a clean and safe environment for both guests and staff
- Sales & Revenue: Work towards achieving sales targets, implementing promotional activities, and upselling strategies to maximize revenue
- Inventory Management: Assist with inventory control, including ordering, stock rotation, and minimizing waste
- Reporting: Maintain accurate records of sales, inventory, and staff performance, providing regular reports to the General Manager
- Training & Development: Conduct training sessions for new and existing staff, ensuring they are well-versed in Wagamama's standards and policies
- Conflict Resolution: Handle any staff conflicts or issues that arise, ensuring a harmonious work environment.
Restaurant Supervisor at Figs (by todd english) (2013-02 – 2014-02)
As a Supervisor at Fig Restaurant, will play a crucial role in ensuring the smooth and efficient operation of the restaurant. Will be responsible for overseeing the front-of-house team, maintaining high service standards, and ensuring that all guests have a memorable dining experience.
Tr.Captain at St laurn business hotel (2008-03 – 2012-07)
- Team Supervision: Lead and supervise waitstaff and banquet servers, providing direction and support to ensure efficient service delivery
- Guest Experience: Greet and welcome guests, assist with seating arrangements, and ensure all guest needs are met promptly and courteously
- Service Coordination: Coordinate with the kitchen staff to ensure timely and accurate delivery of food and beverages
- Communicate special requests and dietary restrictions effectively
- Quality Assurance: Monitor the quality of food and service, ensuring that all standards are met and any issues are addressed immediately
- Inventory Control: Monitor and manage inventory levels of dining room supplies and banquet equipment, ensuring everything is stocked and in good condition
- Customer Feedback: Collect and analyze guest feedback, addressing any concerns and using insights to improve service quality.
