Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

• Interact with Client at regular intervals to ensure effective service and satisfaction.• Menu planning to suit various client preferences• Cost control rolled out effectively.• Arranging and managing Corporate Parties, Staff Meeting.(EVENT)• Generate department monthly reports • Upgrade services & products.• Plan effective Advertising & Publicity. • Regular meeting with the clients to get new business orders.• Maintain Guest data base • Vendor compliances and fixing up of vendor• Take care of IT department- Networking & Server

• Motivate the staff to cultivate the habit of suggestive selling.• Have a track record of all the staff & their duties performed and generate a report for their personal file.• Generating various Revenue & Sales report to achieve productive sale in the future. Handling Guest complaints • Achieving Guest needs by monitoring the popularity chart and suggesting for the Menu change for future betterment of sale figures.• Give close and effective attention and supervision to weekly room service inventory to ensure losses do not exceed budget allotment.• Conduct guest satisfaction and service survey on daily basis.• Ensure all daily specials are promoted and ensure that daily pre-meal briefing is conducted.• Keep the F&B Manager informed daily on guests and employees activities.• Participate in the preparation of the F&B department budgets and goals.• Train new team members in order to meet the company service standards.

• Worked as a Shift-in-charge responsible for the operations during that session.• Responsible for customer satisfaction, staffing and on-the-job training.