WAITER/CAPTAIN/CASHIER/MANAGER/KITCHEN INCHARGE/AAPPAM MASTER - NALAS AAPPAKADAI RESTAURANT - Chennai, India
(2007-01 - 2015-12)
- Greet guests and accompany them to their tables, Present menus and respond any questions regarding menu items.
- Serve food and beverages and check regularly with guests to make sure that they are enjoying their meals.
- Prepare list of overall meal costs along with sales taxes.
- Well-versed in presenting bill and accepting payment.
- Assisted other restaurant personnel and took necessary action to resolve any complaints.
- Awarded employee of the month for speed and accuracy at the cash register.
MANAGER - SAMUDRA FAMILY RESTAURANT - Tuticorin, India
(2016-01 - 2018-12)
- Greet guests and accompany them to their tables, Present menus and respond any questions regarding menu items.
- Serve food and beverages and check regularly with guests to make sure that they are enjoying their meals.
- Prepare list of overall meal costs along with sales taxes.
- Well-versed in presenting bill and accepting payment.
- Assisted other restaurant personnel and took necessary action to resolve any complaints.
- Awarded employee of the month for speed and accuracy at the cash register
BANQUET ASST. MANAGER - UNCLE SAMS KITCHEN - Chennai, India
(2019-01 - 2020-12)
- Willingness to develop team members and self
- Flexibility to respond to a range of different work situation
- Committed to delivering high levels of customer service
- Positive attitude
- Promotes a proactive work environment that creates an atmosphere of teamwork
MANAGER/OPERATION MANAGER - IDLI VADA SAMBAR RESTAURANT (O EATS PVT LTD) - Chennai, India
(2020-04 - 2026-06)
Responsible for the daily F&B operation of coordinating activities among various department. In room dining, restaurant operations, ensures that customer are satisfied with their dining experience.
- Hiring, training, and supervising all restaurant staff including servers, cooks.
- Scheduling staff to meet operational needs and labor cost targets.
- Performance evaluations and employee development
- Addressing staff concerns and resolving conflicts
- Monitoring daily operations to ensure smooth service flow
- Coordinating between front and back of house staff
- Maintaining quality standards for food and beverage service
- Implementing and enforcing operational policies and procedures
- Managing budgets and cost controls
- Analyzing sales trends and identifying areas for improvement
- Inventory management to minimize waste and optimize costs
- Reviewing financial reports and identifying cost-saving measures
- Ensuring exceptional customer service throughout the dining experience
- Handling customer complaints and resolving issues promptly
- Monitoring customer feedback and implementing improvements
- Adhering to all food safety regulations and sanitation standards
- Maintaining a safe working environment for staff and guests
- Maximum of guest satisfaction in the all the periods.
- Recruiting new employs and performance appraisal and training
- Negotiate arrangements with guests and execute.
- Motivate employee to work as a team, to ensure that food and service meet appropriate standard.
- Promotion for hotel.
Job Training - CHENNAI MGM BEACH RESORT - Chennai, India
Duration: 3 Months
- Assist in the development and implementation of new menu and local food and beverage marketing programs.
- Developed good customer relations.
