Supervisory Responsibilities:Responsible for leading and managing restaurants.Hires and trains restaurant staff.Organizes and oversees the staff schedules.Conducts performance evaluations that are timely and constructive.Handles discipline and termination of employees in accordance with restaurant policy.Duties/Responsibilities:Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.Ensures customer satisfaction with all aspects of the restaurant and dining experience.Handles customer complaints, resolving issues in a diplomatic and courteous manner.Ensures compliance with alcoholic beverage regulations.Estimates food and beverage costs.Manages inventory and purchases food and supplies.Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.Collaborates with chefs to develop appetizing menus.Maintains sales records and tracks cash receipts.Prepares and submits operations reports and other documentation requested by the regional manager.Performs other duties as assigned.

• Maintenance work on the pumps , electric motors , rolling machines• Learned the working of lubrication system for the gears and machines in the mill.• Filling the checklist on daily basis.• Fabrication of chotte and machine parts • Ensure the safety in the mill.• Presents Toolbox talks for work.

• Worked on pumps, turbines ,electric motors, heat exchangers, boilers and compressors.• Issuance of work permit, checklists, safety rules, toolbox talks,evacuation plans fire drills.• Report on Gas Compression Plant and Purification Plant of PPL.• Report on Hazard identification and control measures to take in maintenance department.