Navindran Inthiraratnam Email & Phone Number

Malaysia

• Manage operations for smooth functioning operation while maintaining a high standard of customer satisfaction across 26 outlets.
• Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets.
• Implemented group wide employee appraisal system to keep track on employees productivity
• Managed back of house operations including food preparation, quality control and expediting: continuously achieved a 100% audit on food quality and a 98% customer service satisfaction on overall service level.
• Developed close relationships with clients and analysed their needs to develop and build menus and personalized events to ensure top level customer service, retention and referrals.
• Focused on continuous staff training and development to ensure policies and procedures are followed.

Malaysia

• Creating and implementation of kitchen bible for the Rock Bottom and Rockafellers Brand.
• Standardization of all recipes and prep, seeing a decrease of over 65% guests complaints.
• Training on kitchen management flow, from receiving and storing of goods, to proper shelf life recording to ensure wastage is brought down.
• Creating and monitoring of group food cost targets are being met, through expected yield of ingredients, wastage limits, gross margin and profit analysis.
• Creating a bar bible for the group to ensure beverages are prepared according to standards set,
• Introduction of master copy of beverage inventory, in ensuring wastages and pilferages are being monitored, as well as tracking of liquor inventory performances.

Singapore

• Responsible for day to day operational efficiency where service delivery and product quality is second to none for both outlets at Singapore and Kuala Lumpur. Contributed to store by:-Singapore Operations
• Establishing and achieving targets, restaurant KPI's, policies and procedures.
• Oversee and monitoring overall operation in adherence to service standards, productivity and costs.
• Managing sales budget and consistently meeting a monthly sales volume of SGD190 000.
• Maintaining trip advisor ranking as #1 Italian Restaurant in Singapore and Top 10 Restaurants in Singapore.
• Published Standard Operating Procedure for restaurant and streamlined service and operational guidelines.Kuala Lumpur Operations

Kuala Lumpur, Malaysia

Assist and deputize for the Operations Director in the smooth running of the food and beverage of 5 outlets and 2 brands. Responsible in developing, innovating and delivering excellent service and quality product mix whilst maintaining aggressive financial returns. Operations: 1. Establishing and achieving targets, restaurant KPI's, policies and.

Selangor, Malaysia

Responsible for day to day operational efficiency and creating a relaxed environment where service delivery and product quality is second to none.Operations:1. Bringing down labour cost by 25% while increasing profitability, food and service quality and guest satisfaction.2. Introducing Employee Recognition Program to effect continuous improvements in.

Kuala Lumpur, Malaysia

Managing the front and the back of the house operations for this restaurant that meets a monthly sales volume of RM950 000. Overseeing the quality of recipes, service standards from back of the house to the front of the house through constant ongoing training and QC’s.

Kuala Lumpur, Malaysia

Managing the front of the house operations.1. Scheduling of all staff and working crew up to 60 members.2. Managing and distributing payrolls and administration of Human Resources function.3. Managing employee relations and welfare, training, personal evaluation and development.4. Overseeing the quality of recipes, service standards from BOH to FOH.5. To.