Kapil Chandna

Restaurant Manager with 18+ years of documented experience in restaurant and F&B operations, team leadership, vendor coordination, menu planning, service management, budgeting and process improvement. Experienced in leading teams, managing daily operations, resolving guest issues, coordinating suppliers, planning events and improving operational efficiency. Strong focus on service excellence, cost control and customer satisfaction.

Restaurant Manager at PESHAWARI CHICKEN CORNER (2006-02 – Present)

Lead a team of 25+ and oversee end-to-end restaurant operations, including staffing, payroll, safety, compliance and service delivery.

• Manage relationships with 35 vendors and coordinate customer requirements related to food quality and service.
• Resolve guest and staff conflicts while maintaining high standards of customer satisfaction and service excellence.
• Plan and deliver regular staff training covering menus, service etiquette, operational updates and restaurant standards.
• Introduced a computerised order-slip process, reducing manual order handling and saving approximately 3 FTEs.
• Plan special events and develop menus aligned with customer requirements and business objectives.
• Supervise dining-area and F&B operations in accordance with established operational policies.
• Designed economical thali offerings to strengthen lunch-hour revenue and improve value for customers.
• Manage budgets, employee records, payroll preparation, bill processing and bookkeeping activities.
• Monitor stock levels, supervise supplies, prepare cash drawers and manage petty cash.
• Reduced expenses by INR 20,000 by replacing expensive dairy products with cost-effective alternatives.
• Introduced successful dishes including Murg Methi Chicken Tikka and Lemon Chicken based on guest recipes.
• Improved operational efficiency through vendor migration and more frequent checks to reduce staff leave and meet timelines.
• Received a Best Restaurant Manager appreciation award for independently managing a guest catering request.

Senior Captain at FOOD BAZAAR RESTAURANT (2001-01 – 2006-01)

Trained and led a team of approximately 50 restaurant personnel while maintaining service and etiquette standards.

• Directed daily restaurant activities and supported administration, human resources, cash control, promotions, marketing and service.
• Acted as a key point of contact during customer and personnel crises, ensuring timely resolution and product availability.
• Maintained staff attendance and service standards in front-of-house operations.
• Introduced mouth fresheners at the end of meals, receiving appreciation from senior management for initiative.
• Received a Team Guidance Appreciation Award for maintaining a positive and healthy team environment.

Bachelor of Commerce in B.Com – Sunrise University, Alwar, India (2011-07 – 2014-05)