General Manager at GUTSY AFFAIR ENTERPRISE (2017-01 – Present)
Overall in charge of four F&B outlets operated in Coimbatore.
- Training Managers & Staff. Maintaining brand standards, policies and procedures.
- Responsible for assigning shift for managers and supervisors, assisting in overall management.
- Supervise and coordinate assigned shift; pre-meal meeting conducted with managers on daily. Assist in overall supervision of the department
- Check staff punctuality. Observe, teach, and correct staff's service.
- Communicate with guests and receive feedback.
- Examine food preparation. Examine beverage presentation.
- Checking that daily supplies ordered properly
- Follow up on established training steps.
- Handle guest comments and complaints.
- Ensure guest satisfaction.
- Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Recipe costing, Food cost and P&L.
Café operations manager at Café Udupi Ruchi (2015-01 – 2017-12)
- Training Staff and maintaining brand standards, policies and procedures.
- Responsible for assigned shift, assisting in overall management.
- Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily. Assist in overall supervision of the department
- Check staff punctuality. Observe, teach, and correct staff's service.
- Communicate with guests and receive feedback.
- Examine food preparation. Examine beverage presentation.
- Ordering daily supplies.
- Follow up on established training steps.
- Handle guest comments and complaints.
- Ensure guest satisfaction.
- Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Food cost and P&L.
Restaurant Manager at BurgerFuel (2013-01 – 2015-12)
Newzeland based groumet burger concept.
- Training Staff and maintaining brand standards, policies and procedures.
- Responsible for assigned shift, assisting in overall management.
- Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily. Assist in overall supervision of the department
- Check staff punctuality. Observe, teach, and correct staff's service.
- Communicate with guests and receive feedback.
- Examine food preparation. Examine beverage presentation.
- Ordering daily supplies.
- Follow up on established training steps.
- Handle guest comments and complaints.
- Ensure guest satisfaction.
- Responsible for monthly Inventory, Invoice Analysis, Monthly sales report, Food cost and P&L.
Admin - F&B Cost Controller at SULTAN CENTER – Good Food & Epicure Group (2011-01 – 2013-12)
- Prepare monthly financial statement (P&L Report).
- Entering recipes in FMC (Fidelio Materials Control).
- Responsible for F&B purchase.
- Responsible for Restaurant Inventory.
- Calculating food cost, cost margin and profit.
- Menu costing and price analysis.
- Preparing of price comparability report.
- Preparing variance report.
- Working in menu engineering and variance to analyze the cost price.
- To supervise periodic statement of product cost, monitoring actual costs against standard cost and analyzes and justify against the standard cost.
- To provide management with reports specifying and comparing factors affecting prices and profitability of products and services.
- Entering Price Quotes, Updating supplier list, Analyzing invoice and fixing price change.
RESTAURANT MANAGER at Appukutti Restaurant (2009-07 – 2011-08)
- In-Charge of all restaurant operation, costing, inventory, budgeting etc...
- Recruiting and Training Staff.
- ODC Operations.
- Check staff punctuality. Observe, teach, and correct staff's service.
- Communicate with guests and receive feedback.
- Examine food preparation. Examine beverage presentation.
- Ordering daily supplies.
- Handle guest comments and complaints.
- Ensure guest satisfaction.
- Checking up monthly Inventory, Invoice Analysis and Monthly sales report
MANAGEMENT TRAINEE at LE MERIDIEN (2008-05 – 2009-06)
- Work with the In Room Dinning Manager to achieve targets and company standards, filling in for the Restaurant Manger when needed.
- Promote and model the prompt and friendly treatment of customers in all aspects of service.
- Investigate and handle customer complaints and accidents tactfully.
- Monitoring all aspects of food presentation. Train staff and follow up as required.
- Participate actively in daily morning meeting.
- Prepare all shift related operations reports accurately.
- Perform other related duties, as assigned like in charge of Le Royal Club Lounge and Mini Bar Service.
- Telephonic order taking, promoting, upselling, ordering and prompt service within assigned time, getting guest comments after service.
