Kishor Kale

overall daily operation of the restaurant and manage both FOH & BOH. Hiring staffs, training them, introducing new drinks in the menu, laising with Executive Chef in deciding Menu items & Menu Planning, Housekeeping Supervision of the entire premises, ordering Food and Beverage supplies, choosing right vendors, generating various reports, Inventory & Storage, Maintenance, Guest feedback and replies through calls & emails, online social media accounts handling, POS Set up, Cashiering & online ordering software training to staffs, Events Management in the Banquets Hall & Restaurant, liase with Delivery partners, Govt License and certification renewal, etc.

Supervise/manage the following:
- Assigning Staff members roles and responsibilities
- Participating management’s weekly meetings.
- Stock and storage
- Follow Health and safety policy
- Staff training activities such as service, promotional sales and products upsale
- Flow of information
- Handles Reservation & Appointments
- Acts as

Supervise/manage the following:
- Ensure all products are within the Company Standards
- Understand guest needs & wants. Solve the guest problems & identify the
solution.
- Make the weekly & daily duty allocation for staff, Providing training to the staff,
take the feedbacks from the guests, and act on it.
- Take daily checks of food and beverage quality.
- Do the daily indenting of raw material and food. Inventory of all products.
Merchandise various products.
- Make PROFIT & LOSS Account for each month.
- Look after the maintenance issues & get it solved.
- Make daily sales report & submit it to the Area Manager.
- Make the staff appraisals report.
- Collect reports of consumption & damages & send it to the Area Manager
- Maintaining hygienic standards & ensuring the efficient service to the Guests
- Banking of Cash sales. Petty cash claims and purchase orders

Giving Standard Service to the guest.
- Taking orders for food & beverages. Hold the section, suggestions & up selling of
the food & beverages.
- Take guest feedbacks & send it to the manager. Try to achieve the sales target of
the day. Help the supervisors/ Asst manager in inventory of the bar. Arrange the
training sessions for the staff.
- Buffet management for lunch & on special functions..
- Restaurant pre-operation and after the operation set up. Make the staff appraisals
report. Buffet management in lunch operation, Check the entire restaurant
pre-operation and after the operation arrangements.
- Maintaining restaurant hygiene & cleanliness

Supervise/manage the following:
- Providing the efficient service to the Guests
- Taking the food and drinks order.
- Suggestive selling and up sale
- Taking the feedbacks on food and drinks.
- Duty allocation in the section.
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- Responsible for holding the section with other team members and follow the
service sequence
- Responsible for buffet management for lunch session.
- Maintaining the service and hygiene standards.
- Inventory of utensils and linen.
- Preparations prior to the lunch and dinner sessions and table set ups.
- Closing of the sections.
● Participated in Heineken Bar Star program