Shashank More Email & Phone Number

Hyderabad, In

Telangana, India

As an Assistant Restaurant Manager specializing in fine dining, my role revolves around ensuring an exceptional guest experience by combining meticulous attention to detail with outstanding service standards. I oversee daily operations, ensuring the seamless flow of service from reservations to table settings, menu presentation, and guest departures. Collaborating closely with the restaurant manager, I manage and train the service team, instilling a passion for hospitality and fine dining etiquette.My responsibilities include curating a welcoming ambiance, ensuring precise table settings, and orchestrating service timing to enhance the dining experience. I also work alongside the culinary team to understand menu offerings and wine pairings, enabling staff to deliver informed recommendations. Handling guest inquiries, accommodating special requests, and resolving concerns promptly are central to my role in maintaining high customer satisfaction.I contribute to the business’s success by monitoring inventory, controlling costs, and analyzing feedback to refine service quality. My ability to adapt to high-pressure environments, maintain composure, and lead by example ensures the restaurant upholds its reputation for excellence in fine dining.

Hyderabad, Telangana, India

A restaurant manager has many responsibilities, including: Customer service: Ensure excellent customer service and implement customer service policies Staff management: Recruit, train, and schedule staff shifts Inventory management: Ensure the restaurant has the necessary supplies and inventory to support staff and diners Menu planning: Create and price menus, sometimes seasonally Financial management: Understand business and financial principles to ensure the restaurant's financial health Marketing: Develop a marketing strategy to ensure the restaurant reaches its audience Food safety: Ensure food safety procedures are followed and that the restaurant is compliant with sanitary regulations Compliance and safety: Ensure everyone follows health and safety laws and stay up to date on guidelines Cleaning: Clean the kitchen according to regulatory guidelines Working with suppliers: Work with food and drink suppliers Revenue objectives: Work with management to meet revenue objectives Adverse trends: Implement strategies to resolve adverse trends and improve sales

Doha, Qatar

Planning and executing menus: Collaborate with other colleagues to plan and execute menus Ensuring adequate supplies: Ensure that there are enough supplies at all times, and place orders in a timely manner Managing ingredients: Manage ingredients that are frequently used on a daily basis Following directions: Follow the directions of the executive and sous chef Suggesting new ideas: Suggest new ways to present dishes, and new rules and procedures to improve the cooking process Maintaining kitchen standards: Ensure that the kitchen is safe and sanitary, and that all relevant health, safety, and hygiene standards are adhered to Keeping the kitchen clean: Ensure that the kitchen areas, equipment, and utensils are always clean and tidy Preparing food: Prepare food in a timely manner, and ensure that dishes are cooked to the highest quality standards Assisting others: Assist in other areas of the kitchen when required

Maldives

Food preparation: Preparing and cooking meals to the restaurant's standards Kitchen management: Managing kitchen inventory effectively Quality control: Ensuring that food comes out simultaneously, in high quality, and in a timely fashion Health and safety: Upholding the highest levels of kitchen hygiene and safety Mentoring: Mentoring and leading junior kitchen staff Menu development: Contributing to menu planning and development by suggesting new dishes, recipes, and presentation techniques Cleaning: Ensuring the kitchen areas are clean and tidy Following instructions: Answering, reporting, and following executive or sous chef's instructions Stocking: Stocking inventory appropriately Training: Assisting in training and supervising junior chefs and kitchen staff members

India

Ensuring compliance: Ensuring that food meets health and safety standards and that employees follow food safety procedures. This includes understanding and implementing all local, state, and federal food safety laws. Training employees: Training employees on proper food handling techniques. Monitoring food: Checking temperatures and dates on food, and monitoring temperatures in refrigerators and freezers. Conducting audits: Conducting safety audits. Responding to complaints: Responding to any food safety-related complaints from staff or patrons. Managing crisis: Managing the business approach to unexpected issues such as food recalls. Building programs: Building new program processes, improving existing processes, and executing program management of food safety and compliance initiatives.

India

Meal preparation: Supervising meal preparation on weekdays in accordance with a menu planOrdering and storage: Ordering and storing food and related supplies In-flight catering is an important part of the aviation industry, and it plays a key role in enhancing the passenger experience. Here are some other roles and responsibilities related to in-flight catering: Catering services supervisorResponsible for supervising the in-flight catering team, interacting with clients and the team, and ensuring a safe working environment Operations managerResponsible for the performance of all operational departments, ensuring health and safety regulations are followed, and developing and managing a rostering schedule Service crewResponsible for presenting menus, taking orders, answering questions, making recommendations, and serving food and beverages to customers

Staff managementSupervising, training, and mentoring staff, and providing feedback on their performance Customer serviceInteracting with customers, resolving complaints, and providing a welcoming environment Inventory managementPurchasing inventory based on trends, availability, and customer interest, and organizing inventory Sales and promotionsOrganizing sales and product demonstrations, and writing sales and customer reports Store operationsCoordinating store operations, ensuring employees meet schedules, and leading store opening and closing processes Quality controlPreparing orders accurately, performing quality control, and coaching staff on process changes Store performanceProviding input to leadership on improving store performance, operational processes, and employee performance

Bachelor Of Hotel Management & Catering Technology

Pioneer Institute Of Hotel Management And Catering Technology, Hotel, Motel, And Restaurant Management