RESTAURANT MANAGER - YELLOW PEPPER RESTAURANT (OWNED BY SAFARI GROUP OF COMPANIES) - Sharjah, United Arab Emirates
(2024-09)
- Oversee Restaurant operations, ensuring high standards of food quality, service, and hygiene compliance.
- Lead, train, and supervise staff, ensuring adherence to Restaurant service standards.
- Monitor inventory management, order supplies, and implement cost control strategies to optimize profitability.
- Ensure compliance with health and safety regulations, food safety standards, and sanitation protocols.
- Manage customer experience, addressing complaints, feedback, and special requests to enhance guest satisfaction.
- Develop and execute marketing strategies, including social media promotions, loyalty programs, and special events to increase sales.
- Coordinate menu planning, pricing strategies, and seasonal offers in collaboration with chefs and kitchen staff.
- Supervise billing, POS transactions, and financial reporting, ensuring accurate cash flow management.
- Organize and oversee reservations, private events, and corporate functions for seamless operations.
- Implement staff scheduling, performance evaluations, and conflict resolution to maintain a motivated workforce.
- Collaborate with suppliers and vendors to ensure cost-effective procurement and supply chain management.
- Drive customer retention strategies, enhancing brand reputation and ensuring repeat business.
RESTAURANT CAPTAIN (F&B) - STEAK HOUSE RESTAURANT - Payyanur, Kannur, India
(2021-01 - 2024-03)
- Ensure tables are elegantly set, dining areas are spotless, and service equipment is in place before each shift.
- Greet guests warmly, escort them to their tables, and present the menu with enthusiasm.
- Provide expert food and wine recommendations to enhance the dining experience.
- Take accurate orders, coordinate with the kitchen and bar, and ensure timely service.
- Anticipate guest needs, respond promptly to requests, and ensure a personalized experience.
- Oversee and support commis de salle, delegating tasks based on guest flow.
- Maintain smooth communication between front-of-house and back-of-house teams.
- Uphold high service standards, ensuring efficiency and guest satisfaction.
- Share in-depth knowledge of cuisine and beverages, adding a unique touch to the dining experience.
- Handle guest feedback professionally, resolving any concerns to ensure a positive outcome.
CATERING MANAGER - SNC(O) MESS, SOUTHERN NAVAL COMMAND, INDIAN NAVY - Willingdon Island, Ernakulam, India
(2017-05 - 2020-12)
- Managed catering operations, including menu planning, food preparation, and service execution.
- Oversaw procurement, inventory control, and budget management, implementing cost-saving measures.
- Ensured compliance with health, safety, and sanitation regulations while maintaining high cleanliness standards.
- Cultivated client relationships to ensure seamless event execution and high customer satisfaction.
- Led and trained staff, optimizing workflow and enhancing service quality.
- Negotiated vendor contracts and ensured timely delivery of goods and services.
HEAD WAITER - GOLDEN FORK RESTAURANT & CATERING COMPANY PVT LTD - Palarivattam, Ernakulam, India
(2015-06 - 2017-01)
- Provided excellent customer service, ensuring high guest satisfaction and a memorable dining experience.
- Greeted customers, presented menus, and made personalized food and drink recommendations based on preferences.
- Took and served orders efficiently, while up-selling appropriate items to enhance revenue.
- Maintained table settings, cleanliness, and hygiene standards, ensuring a welcoming dining environment.
- Checked product quality and ensured food and beverages met presentation and safety standards.
- Handled payments, delivered checks, and collaborated with the kitchen and service staff for smooth operations.
WAITER - CLUB MAHINDRA RESORT - Munnar, India
(2011-09 - 2015-05)
- Provided excellent customer service, ensuring guest satisfaction and a seamless dining experience.
- Followed hotel brand standards and SOPs, maintaining high service quality.
- Worked closely with team members and managers to enhance restaurant operations.
- Completed daily shift tasks, ensuring smooth workflow and timely service.
- Assisted in inventory checks of operating equipment and supplies.
- Trained and supported junior staff, promoting teamwork and service excellence.
- Completed daily tasks such as mise-en-scene and mise-en-place to ensure smooth workflow and timely service.
- Take and serve food and beverage orders
TRAINEE WAITER - LEELA KEMPINSKI - Kovalam, Trivandrum, India
(2011-05 - 2011-08)
- Gained hands-on experience in food and beverage service, ensuring smooth restaurant operations.
- Assisted in meal service, table setup, and dining area arrangement, maintaining a welcoming atmosphere.
- Enhanced customer service skills while adhering to hygiene and safety regulations.
- Quickly adapted to new responsibilities, efficiently handling tasks under supervision.
- Displayed enthusiasm for learning, actively contributing to service improvements.
- Built a strong foundation in hospitality and restaurant management, preparing for career growth.
