Sales Supervisor
Tuta Sushi
Total years of experience :22 years, 0 Months
1) Overseeing 7 co operative society
2) Placing Purchase Orders
3) Checking Inventory in Warehouse and supermarket
4) Maintaining Visual Display of All Products on Supermarket shelves
•Develop sales strategy to achieve sales goals
•Set targets for sales associates
•Oversee that activities and responsibilities of the sales team
•Monitor the achievement of sales objectives by the sales team
•Evaluate performance of sales staff
•Plan and direct sales team training
•Generate sales report
•Maintain inventory control
•Conduct market research
•Develop promotional ideas
•Help in preparing budget and Forecasting sales revenue (KPI's)
•Managed staff of 20 sales associates.
•Assigned employees to specific duties to best meet the needs of the store.
•Instructed staff on appropriately handling difficult and complicated sales.
•Trained and Evaluated staff in selling essentials and customer service.
•Scheduled and led weekly store meetings for all employees.
•Increased profits through effective sales training and troubleshooting profit loss areas.
•Reported to the Sales manager regarding all store and staff issues.
•Trained and developed new associates on POS system and key sales tactics.
•Correctly calculated inventory and ordered appropriate supplies.
•Strategically developed effective marketing plans to increase sales and profits while managing costs.
•Developed, implemented and managed business plans to promote profitable food and beverage sales.
•Skillfully interacted with external vendors to obtain the best quality in pricing and product.
•Created fun team building activities to engage staff in up-selling to meet revenue targets.
•Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
•Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
•Manage day to day F&B operation with budgeted guidelines
•Maintain excellent customer service internally and externally
•Design menu's with Executive chef on a seasonal basis
•Identify Customer needs and respond to their concerns
•Establish Targets, KPI's, Scheduling, Policies and Procedures
•Comply with health and safety regulation
•Prepare reports highlighting the sales results and productivity
•Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
•Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
•Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
•Actively participated in ongoing customer service programs to build sales and rapport in the community.
•Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
•Led and directed team members on effective methods, operations and procedures.
•Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
•Maintained a safe working and guest environment to reduce the risk of injury and accidents.
•Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
•Responsible to assist the Chef De Partie and Sous Chef
•Support the development of junior kitchen staff
•Abide by the hygiene and safety as per hotel policies
•Monitor Kitchen Maintenance and report to Chef De Partie
•Controlling the cost of all the items in the kitchen
•Working with standard recipe and plate presentation to ensure that everything is done according to the hotel policy
•To anticipate guest’s needs wherever possible
•To enhance guest’s satisfaction;
•To report any guest complaints, comments or problems to your manager or supervisor
•To ensure guests are greeted politely and food & beverage orders requested by the guests are served at the correct temperature within the correct time frame
•Responsible to assist the Chef De Partie and Sous Chef
•Support the development of junior kitchen staff
•Abide by the hygiene and safety as per hotel policies
•Monitor Kitchen Maintenance and report to Chef De Partie
•Controlling the cost of all the items in the kitchen
•Working with standard recipe and plate presentation to ensure that everything is done according to the hotel policy
♦ Swiss Hotel Management School 1st and 2nd year pass (2004 - 2007)
Completed high school from CENTRAL BOARD OF SECONDARY EDUCATION. New Delhi