amit bhandari

Establishing targets, KPI’s, schedules, policies and procedures.
▪ Marketing the restaurant brands and devising promotional programs,
responsible for developing and implementing food promotions and new
menus.
▪ Driving team performance and monitoring the training and development for
staff.
▪ Leading F&B team by attracting, recruiting, training and appraising
talented personnel.
▪ Overseeing employee work on a daily basis to ensure adherence
to organizational standards and guidelines.
▪ Maintaining duty rosters and fime-sheets.
▪ Creating and delivering reports to senior-level officers and
maintain documentation.
▪ Identifying organizational or employee-related issues and create
effecfive solutions.
▪ Responsible for analyzing the PNL and to make plans to lower costs
▪ Always demonstrating the ability to lead by example Excellent time
management and organizational skills
▪ Managing municipality files as per the government requirement
▪ Leading F&B team by attracting, recruiting, training and appraising talented
personnel.
▪ Mobilizing the restaurant management team to oversee the financial
controls, operation, people development, customer service and compliance
within the restaurant across all shifts
▪ Food Hygiene, Safety and Sanitation - ensure strict compliance with all
relevant Hygiene and Safety legislation and requirements - ensure and
maintain staff awareness on health and safety, fire and hygieneregulations.

Restaurant rating on zomato
increased from 3.9 to 4.4 in just
6 months

multicuisine restaurant.
Fine dining restaurant with 120 Covers and it also had a lounge bar
with 36 Covers.
Duties and Responsibilities:
1. Took care of inventory of Food and Beverage and Alcohol in bar.
2. Opening & closing of the floor and the bar.
3. Cash handling of the floor and the bar.
4. Always maintained the decorum of the floor and the bar.
5. Ensured company Standards & Policies was followed at all times

Highest points in Boecker
6. Greeting and welcoming guests.
7. Allocating tables and seating guests.
8. Maintaining waiting lists.
9. Taking weekly inventory (Cutlery, crockery, glassware, Food &
bar menus)
10. Assist the manager in making Weekly Duty Roaster.