Alwyn Mathias

• Managing the overseeing all aspects of operations.
• Taking care of cost controlling, profitability, payroll, sales forecasting, monthly budget planning, inventory controls.
• Managing and scheduling and motivating team members with weekly feedbacks.
• Ensuring grooming standards is maintained.
• Ensuring daily, weekly and monthly checklist is followed.
• Conducts daily pre-briefings, as well as monthly meetings.
• Managing and handled catering orders.
• Ensuring food quality and hygiene standards are met to optimal level.
• Ensuring food handling compliance is followed regularly.
• Keeping a track and check of haccp protocols.
• Ordering stock supplies as per the sales required and negotiating deals with suppliers and vendors and keeping a follow-up with purchase dept. as well.
• Ensuring cash handling and banking is done thoroughly.
• Keeping a check on the maintenance of the equipments and store maintenance as per the budget allocated.
• Providing inputs and feedbacks for the marketing team if any
• Handling customer complaints / feedbacks with utmost priority.
• Creating relationship / friendly bond with the guest to ensure their satisfactory feedbacks and to make them our regular customers.

Overall taking care of the multi unit restaurant for quality, management of day to day daily operations.

Taking care of restaurant operations, keeping a check on th quality of food and service. Time management for the team, Schedule of the team. Hygiene and maintaince of the restaurant.

Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.

Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., grecational or training programs or classes, and teaches or instructs others.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzing information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices in absence of Restaurant Manager.

Assisting the restaurant manager in Handling the floor operations and keeping a follow-up check for standards and procedures being followed. Scheduling duty rota for the team, hygiene check for rhe team and the restaurant . weekly inventory along with the restaurant manager and Head chef and keeping a tap on the waste and accounting into the backup database. Training of the FOH team in terms of hospitality and service and minutes in the service required. Motivating the team in upselling and suggestive selling and focusing on their feedback for the given month in a timely manner and awarding them in my own way for the te member who achieves the target. Back office job to be taken of for the emails and filling to be done in a timely manner. END OF THE DAY banking and filling and impt documents for the store in a discipline way. Weekly maintenance of the store to check and report if necessary and urgent. Line check to be done for the restaurant kitchen and the bar along wid checking the hygiene checklist. Checking the prep board for the day and checking the backup for the day.