Brewmaster-1 - Barista Café Company Ltd - Kolkata
(2007-05)
Senior captain - Hotel The Grand Ashok
(2007-11)
Brewmaster-2 - Barista Café Company - Bangalore
(2009-05)
ASM - COSTA COFFEE - Bangalore
(2011-03)
SM - Café Coffee day - Lucknow
(2014-03 - 2016-01)
Quality Assurance manager - Maven Infotech Pvt Ltd
(2017-11 - 2018)
Area Manager - Subway
(2018 - 2020)
Operation Head - UUC HOSPITALITY (UPTURN GROUP OF COMPANY)
(2022)
Responsibilities to different individuals to ensure all necessary activities are carried out in timely bases.
- Reviewing, administrating and approving payrolls
- Checking and securing cash receipts, petty cash, etc
- Stock counting
- Implementing procedures to limit stock wastage and unauthorized food consumption by the staff
- Budgeting existing/new expenses to control cost and ensuring maximum profitability
- Achieving set profit and loss targets
- Reducing Food cost and increasing the GP
- Recognizing new trends and implementing action plans accordingly
- Creating and driving marketing campaigns; and building bridges with the local community
- Forecasting the return of each marketing campaign and measuring actual returns against marketing cost
- Carrying out work outside the restaurant, including 'mystery shopping'
- Making sure a fast-track audit is completed daily to check the safety of equipment and that food is properly cooked, only in-date stock is used, and all other products are discarded
- Monitoring & maintaining high standards of food, service, hygiene and a spotless ambience
- Ensuring the company's required standards of customer care and service are met and practiced by all staff members
- Maintaining and securing equipments and all company assets contained within the unit
- Ensuring the implementation and maintenance of legislation, landlord procedures, and policies
- To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans
- Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow
- Managing Store cost
- To carry out staff meeting at periodic intervals & ensure motivation of the team
- Handling customer quarries & staff concerns
- Handling representative of various government bodies
- Responsible for maintaining the various MIS reports like usage of food cost, sale report etc
- Ensure training of the team members
- Build sales by implementing marketing strategy & Promotional Scheme effectively
- Plan and carry out Local sales marketing like door hanging, newspaper insertion, corporate calling etc
- Striking a successful balance between creating an excellent service for the customers and a fun working environment for members of staff
- Controlling and minimizing expenditure and increasing sales to the maximum limit
- Building excellent awareness and reputation for the restaurant through innovative, smart and cost effect ideas and ultimately pulling in a lot of traffic
- Ensuring all legal matters and regulations are met to avoid penalties and legal actions against the restaurant
- The daily sales, cash, inventory, invoices, and all accounting matters are dealt directly with the Accounting department
- The new recruits, preparation of new contracts, warning letters, salary adjustments, etc to be communicated with the HR department to fulfill the necessary HR documents for the restaurant staff
- Obtaining approval on financial related matters, hiring/firing of senior positions, etc from the Ops.Consultant
- Contacting and dealing with food suppliers to ensure timely delivery, quality of food and best value prices
- Communicating and sending the necessary letters/faxes to obtain approvals from the company
- Ensuring all regulations, procedures, necessary hygiene and security standards are met as per Health Department's guidelines
- Getting the best deals with other external parties to ensure high standards of the overall ambience, this includes: décor, maintenance, pest control deals, electrical maintenance, cleaning, etc while also budgeting for it
- Acting as a communication link between the management and the restaurant team
- Developing all team members to their fullest potential and identifying individual training needs
- Recruiting, selecting and training new staff and fully inducting the restaurant team in accordance with company policy
- Motivating and inspiring the members of staff to work harder through good training and budgeted incentive plans
- Dealing with problems, queries, complaints from staff and customers in a professional manner
