• Provide superior service to all customers at all times, while following Red Lobster standards• Plan, supervise and coordinate the daily operations of the restaurant• Driving sales and guest satisfaction• Optimizing profit by controlling food, beverage and labor cost on daily, weekly and monthly basis.• Prepare a variety of administrative/operations reports and records; time-sheets, daily staffing reports, inventories, cash reports etc• Efficiently resolve problems or concerns to the satisfaction of all involved parties• Practicing and directing safe food handling procedures while maintaining a clean and safe environment for guest at all times• Consistently maintained high level of cleanliness, organization storage and sanitation of food and beverage product to ensure quality• Managing performance of team members, including conducting performance evaluations, training, coaching, and discipline• Selecting and hiring top talent for the team

 Delivering requested orders within the time frame.  Maintain hygiene and safe working environment. Taking orders for drive thru and placing them through POS.

 Responsible for handling all the outlets as and when required.(24 hrs Café Piano multi cuisine coffee shop, Mr. & Mrs. Somani Indian Cuisine restaurant, Fever 105 discotheque, Pop corn cinema and Club Café)  Responsible for opening and managing the new multi cuisine restaurant Ziba of 120 covers Organized a team for opening the outlet and prepared SOP for the restaurant Managing the work force of 40 employees  Responsible for forecasting and budgeting of the restaurant Set up target for the outlets for the month according to the fore cast Responsible for opening inventories, monthly inventories Trained staff according to the sequence for standard service  Managed daily operations, resolved guest queries and maintained daily sales register Recruited new staff and provided training for them Briefed staff on their tasks prior to the start of each shift Ensure each area of the establishment works together and communicate properly Greeting guests and ensuring they are happy throughout their meal Assess financial state of restaurant and making appropriate alterations to business plans Ensures that healthy and safety regulations are met at all times Proficient in POS and MIS reports Reviewed menus, merchandising local competition, pricing and presentation Responsible for revenue forecast, check night audits, accounts and regularly follow up of company ledger and their recovery Responsible for taking decision of group and events booking (banquets) Involved in purchasing, marketing and maintaining relations with existing companies, clients, travel agents and make new tie up with them Involved in decision making, handling guest complaints and public relations Managed daily operations for hotel, banquets and various functions Responsible for Menu planning in consultation with chefs/cooks Organized management team’s duties and rotas Conducted regular, meaningful performance appraisals in an effective manner

 Responsible for running the shift for 135covers Restaurant and 50 covers bar Controlling over all stock and provide support to Restaurant manager in staff training & revenue control Carry out cashing up and banking procedure at the end of the shifts Handle Duty Manager Shift whenever needed and resolve customer queries Supervised and managed the purchase and storage of food and beverage items Supervised and managed provision of crockery, cutlery, kitchen utensils and appliances Ensured relevant health, occupational health and safety and licensing regulations are met Oversee the maintenance of cleanliness and presentation of kitchens, dining rooms, bars, and service, storage and other areas, to the required standard

 Responsible for running shifts for the 96 cover hotel Bar and Lounge Provided general support to Bar Asst. Manager in cost control, staff training, revenue forecast and maintaining brand standards Involved in controlling liquor and beverage stock Ensure that guest service, operational needs and financial objectives are met Maintained safe working environment for the staff Maintained highest quality service and hospitality possible through effective supervision