 Ownership of Budget: Taking ownership ofbudget & P&L Management and make strategicplanning to achieve them. Oversee Daily Operations: Ensure that allaspects of the restaurant are running smoothly,including kitchen, dining area, and bar. Customer Experience: Ensure a high level ofcustomer satisfaction by addressing complaintsand feedback promptly and professionally. Staff Management: Hire, train, schedule, andsupervise staff, including chefs, cooks, servers,bartenders, and support staff. Vendor Relations: Establish and maintainrelationships with suppliers to ensure timelydelivery of quality ingredients and supplies. Financial Reporting: Prepare and analyzefinancial reports, such as sales reports, profit andloss statements, and inventory reports, to identifyareas for improvement.

Site Assessment and Selection: Conductfeasibility studies and market research todetermine the best location for the new store. Budgeting and Financial Planning: Develop andmanage the budget for the new store opening.Forecast expenses and revenues, ensuringfinancial targets are met.Project Management: Create a detailed projectplan for the store opening, including timelines andmilestones. Coordinate with contractors, suppliers,and vendors to ensure timely delivery ofequipment and supplies. Regulatory Compliance: Ensure all necessarypermits and licenses are obtained by Franchiseeowners. Infrastructure and Equipment: Ensure allequipment is installed correctly and is operational.Oversee the setup of kitchen and dining areaequipment. Staffing and Training: Develop a staffing planand recruit staff for various positions. Design andimplement comprehensive training programs fornew hires. Marketing and Promotion: Develop and executea marketing plan to promote the new storeopening. Coordinate activities, promotions, andspecial offers for the opening day.

 Operations Management: Oversee daily restaurantoperations, including opening and closingprocedures. Ensure proper inventorymanagement, ordering, and stock control forIndian spices, ingredients, and supplies. Cultural & Menu Management: Train staff onIndian dining culture, traditions, and etiquette,ensuring proper communication of the cuisine’sauthenticity. Customer Experience: Ensure a high level ofcustomer satisfaction by addressing complaintsand feedback promptly and professionally. Staff Management: Hire, train, schedule, andsupervise staff, including chefs, cooks, servers,bartenders, and support staff. Vendor Relations: Establish and maintainrelationships with suppliers to ensure timelydelivery of quality ingredients and supplies. Financial Management: Manage restaurantbudget, monitor daily sales, and ensureprofitability. Oversee payroll, manage staffschedules, and control labor costs. Preparefinancial reports, etc

Budgeting and Forecasting: Prepare andmanage the restaurant’s budget, includingforecasting sales, controlling costs, andmaximizing profitability. Cost Control: Monitor and control food and laborcosts, reducing waste and optimizing staffefficiency. Financial Reporting: Prepare and analyzefinancial reports, such as sales reports, profit & loss.Customer Experience: Ensure high levels ofcustomer satisfaction by addressing complaintsand resolving issues promptly and effectively. Promotions and Marketing: Implementpromotions, deals, or events to attract customers,especially during slow periods.

Have worked with Park Ascent, Noida-62 as a banquet manager from May 2016 to till date.ASCENT, NOIDA Operational Management: Oversee the dailyoperations of the restaurant, ensuring smoothfunctioning in all areas including kitchen, service,and front-of-house. Financial Oversight: Prepare and analyze financialreports, such as sales reports, profit and lossstatements, and inventory reports, to identify areasfor improvements Staff Management: Recruit, train, supervise, andevaluate staff. Ensure all team members adhere tocompany standards and protocols. Staff Scheduling: Create staff schedules toensure optimal coverage during peak and off-peakhours, balancing labor costs with customer serviceneeds. Inventory Control: Manage inventory, ordersupplies, and monitor stock levels to ensure therestaurant is adequately equipped withoutoverstocking. Cost Management: Monitor food and labor costs,and implement measures to maintain these withinprescribed limits.

On completion of my management trainee programme, resumed my role as an Asst. Manager-F&B.Operational Management: Overseeing dailyoperations, ensuring efficient service and highquality standards. Staff Supervision: Training, managing, andscheduling staff to ensure proper coverage andadherence to service protocols. Customer Service: Addressing customerinquiries and resolving complaints to ensure apositive dining experience. Inventory Control: Monitoring stock levels,ordering supplies, and managing inventory toprevent shortages or waste. Financial Management: Assisting with budgeting,monitoring expenses, and ensuring profitability. Compliance: Ensuring adherence to health,safety, and hygiene regulations. Event Coordination: Assisting with planning andexecuting special events or banquets. Reporting: Preparing operational reports andproviding feedback to senior management.

Started my career as Management Trainee in campus placement.