Jino Kuriakose

Responsible for the smooth function of restaurant bar, meeting standard operating procedure (SOPs).
Responsible for the consumption report and menu engineering.
Interacting with guests to obtain feedback on product quality and service.
Shift in Charge.
Indenting and taking inventory.
Employee training, development & evaluation
Setting up new developments, menu improvements & training for the employees
Responsible for the P&L performance of the outlets
Responsible for developing and setting up the venue
Cost analysis & evaluation of the performance in all outlet operations, payroll, and inventory control and monitoring food cost.