*As a Restaurant Manager, part of my value to company comes from my ability to "manage" certain metrics leading to service excellence and store profitability. Metrics such as Food Cost, Labor, and Customer satisfaction are things for which I am compensated for managing, monitoring and improving

Planning  Developing and implementing strategies to achieve a larger market share and attract new segments.  Forecasting trends in budget for F&B sales, APC and other revenue.  Finalizing systems and procedures that achieve higher cost efficiency and guest satisfaction. Operations Management Managing F&B Service operations encompassing optimum resource utilisation, analysis of regret business, implementation of SOPs.  Handling operations of Resetaurant,Bar,Banquet,Room Service, bills and cashiering as well as coordinating with the various departments for smooth operations. Sustaining profitable operations through focus on budgeting cost analysis, cost optimisation and maintenance of cordial relations. Involved in business development in coordination with sales and marketing department for Food promos, Food Festivals, Corporate Discounts, and New Accounts etc.Guest Relationship Management Ensuring high quality services, resulting in customer delight by extensive interaction with guest and quick resolution of problems. Monitoring highest customer satisfaction by coordinating with in-house and potential guests to understand their requirements and customizing product and services accordingly. Securing payment from guests, collecting feedback and making guest comfortable during their stay. Maintaining updated records of all the regular guests. Coordinating with accounts on all payment related issues connected to the Banquet guests. Creating work environment that is high in employee morale provides constant learning & development. Monitoring the business of competition hotels in terms of new Companies and rates for Banquets.

Restaurant Executive