 #Working with a department consisting of 14 team members. As Asst Restaurant manager. #To attend daily morning meeting with F & B Manager to plan daily operation.  #Maintained the standard and procedures for 24 hr. coffee shop. #Responsible for making banquet reservations and coordinating with guests for resolving their concerns/ needs.  #Managing the outdoor catering schedules with constant tie-ups with major corporate and implementing sales promotional strategies #Maintain records for inventory, labour cost, food cost etc. #To assist in menu planning and pricing. #Achievement of budgeted food sales, beverage sales and labour costs. #To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. #Following of proper purchasing and requisitioning procedures  #Develop and implement strategies to achieve a larger market share and attract new segments. #Create a work environment that is high in employee morale and provides constant learning & development.  #Develop and implement strategies for optimization of sale.  #Monitor daily performance and manage revenue through revenue management techniques. #Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests

 #Working with a department consisting of 10 team members. As a F & B EXECUTIVE. #To attend daily morning meeting with F & B MANAGER to plan daily operation.  #Maintain the standard and procedures for MULTI-CUSINE RESTAURANT AND BAR.#Develop and implement strategies to achieve a larger market share and attract new segments. #Create a work environment that is high in employee morale and provides constant learning & development.  #Develop and implement strategies for optimization of sale.  #Monitor daily performance and manage revenue through revenue management techniques. #Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests.

 #Working with a department consisting of 16 team members. As a CAPTAIN.  #Set the basic policy and procedures for 24 Coffee shop . #Conducting daily briefing. #Taking inventory of ccg at the end of the month. #Making duty roaster for the week. #Making tip statement for the month. #Making indent for the coffee shop operation on daily basis.