Valerious Fernandes

Experienced Restaurant Manager with over 8 years of expertise in overseeing restaurant operations, managing teams, and delivering exceptional customer service in high-end dining environments. Adept at handling staff scheduling, cost control, inventory management, and complaint resolution while ensuring compliance with all health and safety regulations. Proven track record in increasing sales, optimizing service quality, and fostering long-term guest loyalty.

Assistant Manager at Nisa Experience (2025-08 – Present)

• Oversee the complete upkeep and day-to-day operations of the restaurant, ensuring a clean, safe, and well-maintained environment for guests and staff.
• Train, guide, and mentor employees to meet company service standards, focusing on guest experience, operational efficiency, and teamwork.
• Conduct regular performance checks and provide on-the-job coaching to maintain consistent service quality.
• Manage event bookings, coordinate with clients, and ensure smooth execution of private dining events, celebrations, and special occasions.
• Work closely with the kitchen and service teams to ensure seamless communication and timely delivery of food and beverage service.
• Monitor inventory levels, assist in ordering supplies, and support cost-control initiatives.
• Address guest concerns professionally and promptly to maintain high guest satisfaction.
• Support management in implementing standard operating procedures and improving operational workflows.

Assistant Manager at Heartwood Inns (2024-07 – 2025-06)

• Spearheaded the launch of new outlets, overseeing staffing, sales readiness, and guest experience, leading to seamless transitions and early revenue stabilization.
• Onboarded and negotiated successful event partnerships with major clients including PepsiCo, Reading Council, Mercedes-Benz, and NHS Berkshire, managing end-to-end coordination for their key functions and corporate events.
• Developed and implemented a P&L tracker and forecasting models to support budget alignment, strategic planning, and real-time corrective action.
• Oversaw all inventory ordering (food, beverages, supplies) and performed weekly stock audits, maintaining a gross profit variance under 0.5%.
• Ensure 100% compliance with health, safety, and food hygiene regulations through regular risk assessments and staff training.
• Led marketing campaigns and holiday promotions, boosting customer traffic and generating £30K+ in additional seasonal revenue.
• Resolved guest concerns swiftly, maintaining 90%+ satisfaction scores and driving repeat visits.
• Supported new venue launches and opened the restaurant daily, managing setup and service readiness.
• Developed and managed weekly staff schedules, ensuring optimal floor coverage and high service standards.
• Hired and trained new staff, embedding a culture of service excellence and adherence to operational standards.

Supervisor at Heartwood Inns (2022-02 – 2024-06)

• Managed restaurant floor operations during peak periods; led a 15+ member team with consistent high service delivery.
• Addressed guest issues and ensured timely resolutions, reducing complaints escalated to upper management by 70%.
• Directed end-to-end coordination for Christmas events (up to 150 guests), including dietary accommodations and table turnover planning.
• Monitored daily sales and expense reports, supporting budget alignment and operational efficiency.
• Managed site-level social media and promotions, resulting in a 30% increase in traffic and bookings.

Steward – India Jones at Trident Nariman Point (2019-02 – 2021-12)

• Delivered fine-dining service in a luxury setting, handling VIP clientele with discretion and professionalism.
• Assisted in organizing banquets and events of 500+ guests, including setup, service, and compliance.
• Rotated across front-of-house roles, from host to bartender, gaining a well-rounded skillset in guest interaction and service speed.

Assistant Steward at Trident Nariman Point (2017-06 – 2019-01)

• Delivered fine-dining service in a luxury setting, handling VIP clientele with discretion and professionalism.
• Assisted in organizing banquets and events of 500+ guests, including setup, service, and compliance.
• Managed inventory and POS systems (Micros, SAP), and ensured hygiene protocols were followed.
• Rotated across front-of-house roles, from host to bartender, gaining a well-rounded skillset in guest interaction and service speed.

Internship at Trident (2015-11 – 2016-03)

MSc in International Hotel and Tourism Management (Marketing Minor) – Oxford Brookes University (2023-01)

BSc in Hospitality & Tourism Management (F&B Major) – Mumbai University (2017-05)