 Carried out responsibilities in accordance with all organizational policies and applicable laws. Assistant to CEO and Director: travel arrangements, expense reports, meeting, and presentation preparation. Ensures operations team provides excellent customer service and quality by having properly trained and delegated staff. Finalized crew schedule, production timeline, and equipment rental for each event. Finalized the vender (Food & Beverage, technical, housekeeping, electrical, Transport, Merchandise etc.)  Fulfilled dynamic roles during exponential company growth by supporting the sales, marketing, and production teams. Managed venue logistics and regulations, contracts, crew scheduling, and vendor/venue relations. Moved to the event site for a month and managed lodging, transportation, scheduling, security, meals, trucking, and equipment each day. Used online project management tools to increase communication and project sharing capabilities with the event team and senior staff Analyze, streamline, redesign and create documents - MOUs, Premier Event Master Scope (consolidating departmental needs into one spreadsheet), Volunteer Manual, and others. Managed six subordinate supervisors with associate oversight Responsible for event order translation, event staffing, setup, and performance across of full event venue.  Carried out responsibilities in accordance with all organizational policies and applicable laws.

 Developed, implemented, and managed business plans to promote profitable food and beverage sales. Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business. Led and directed team members on effective methods, operations, and procedures. Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies. Prepared for and executed new menu implementations. Maintained safe working and guest environment to reduce risk of injury and accidents. Carefully developed lucrative annual food and beverage marketing plan and strict budget to maximize profits. Carefully interviewed, selected, trained, and supervised staff. Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas. Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately. Quickly identified problem situations and skilfully resolved incidents to satisfaction of involved parties. Oversaw front of house personnel to maintain adequate staffing and minimize overtime. Correctly calculated inventory and ordered appropriate supplies. Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes. Created fun team building activities to engage staff in up-selling to meet revenue targets. Right staff hiring for right department

 Oversee the operations functions of the hotel, as per the Organizational chart. Hold regular briefings and meetings with all heads of departments. Ensure full compliance to hotel operating controls, SOP’s, policies, procedures, and service standards & lead in all aspects of business planning. Lead all key property issues including capital projects, customer service and refurbishment, handling complaints, and overseeing the service recovery procedures. Manage profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded, developing improvement actions, carry out costs savings. Ensure all decisions are made in the best interests of the hotels and management. A strong understanding of P&L statements and the ability to react with impactful strategies and closely monitor the hotels business reports on a daily basis and take decisions accordingly.  Prepare a monthly financial report for the owner & draw up plans and budget (revenues, costs, etc.) for the owners, helping in the procurement of operating supplies and equipment. Overseeing and managing all departments and working closely with department heads daily, provide effective leadership to hotel team members. Be accountable for responsibilities of department heads and take ownership of all guest complaints,

 Prepared status reports to ensure project tasks and production & sales goals were completed accordingly. Developed significant business relationship with area’s largest distributes and achieved highest ever sales during off season and control logistic part (dispatch coordinate with cold store and warehouse)  Responsible for human resources benefits hiring, training and orientation & analyzed monthly P&L with detailed critique.  Responsible for budgets, timelines, staffing, training, sales, and marketing. Organized and directed worker training programs, resolved personnel problems, maintained staff, and evaluated employee performance. Visit the distributor’s stores and check the product quality, product storing condition and temperature. Responsible for Sports events (IPL, one day & Test cricket Matches) Cooperate event. B 2 B events.  Review Koppersmith SOPs, process improvement, best practice, and other processes to ensure optimal performance of department.  Maximize utility of available resources people and to ensure maximum outcomes.

 Monitoring budgets and reviewing financial transactions in order to ensure that expenditures are authorized and budgeted. Execute daily operations & standards, concept compliance and marketing plans.  Financial tracking, operational evaluations, and employee evaluations was instrumental in opening and creating a profitable store. Trained and managed achieved significant improvements in their productivity. Supervised and managed total store operations and profitability & successfully managed the division from monthly revenue. Structured and maintained systems that created store monthly growth & Established standards for personnel performance and customer service. Assessed staffing needs and recruited staff using methods such as newspaper advertisements.

 Responsible day to day smoothly operations and control logistic part on daily basses’ dispatch coordinate with outlet and warehouse.  Billed the good strong team for operational. Ensure projects meet regulatory requirements and will achieve company objectives. Maximize utility of available resources people and to ensure maximum outcomes. Prepare budget estimates and monitor departmental expenditures.  Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget. Responsible for DSSR & MSSR

 Lead, manage, support, and develop a team of RKHS, training staff as required to ensure optimal job performance and potential. Work collaboratively within the management team and Client management team. Ensure projects meet regulatory requirements and will achieve company objectives. Maximize utility of available resources people and to ensure maximum outcomes. Monitoring daily registers for Attendance, Checklists, Daily Sales reports,  Random auditing the stores to ensure FIFO mechanism. Ensure availability of food during lunch and Dinner Handling events for clients and monitoring the meeting requests on a daily basis.

 Maintained accurate production and service records.  Worked with executive chefs to develop menus and programs that ensured the latest in menu trends and customer satisfaction.  Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget. Participated in all aspects of the function as needed (preparation, set-up, service, clean-up).  Made deliveries as needed.  Trained and scheduled full-time staff.  Supervise, train, and direct service staff.  Visited all catering side for checking food standard, Handling events for clients and monitoring the meeting requests daily.

 Responsible for floor, delivery, production & sales on working shift. Monitored the pizza & pasta production on an hourly basis. Taking orders for Pizza on phone and coordinating with production team Intending of raw material required for each shift. Preparing the weekly roster for all the staff as per requirements Maintain logbook and temperature logbook on daily basis. Preparing and checking the inventory of items on monthly basis Take staff briefing daily. Set a daily sale goal on a daily basis and give task accordingly to staff.