anirudh pal

• Coordinate with 20-25 employee daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand through word-of-mouth and restaurant events and promotions.
• Implement policies and protocols that will maintain future restaurant operations
• Planning menus.
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
• Promoting and marketing the business.
• Overseeing stock levels.
• Ordering supplies.

Ensuring and coordinating the highest standards of Daily management restaurant operations.
• Achieved superior Food & Beverage service and maximizing customer satisfaction.
• Responding efficiently and accurately to restaurant customers complaints.
• Successfully ensured that restaurant maintaining the revenue, profitability and quality goals.
• Achieved to Control operational costs and identify measure to cut waste.
• Implement effective policies and protocols that will maintain future restaurant operations.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Holding an in-depth knowledge of all menus.
• Leading for training & developing restaurant staff.
• Maximizing all business opportunities to drive sales.
• Communicating with the kitchen staff to ensure efficient food service. .
• Brain storming with the Head Chef to discuss and develop the menu.
• Monitoring the daily and weekly rotas for the Restaurant’s staff.
• Achieved superior Food & Beverage service and maximizing customer satisfaction.
• Achieved to Control operational costs and identify measure to cut waste.
• Achieved the highest standards of food and beverage service. .
• Holding an in-depth knowledge of all menus.
• Leading for training & developing restaurant staff.
• Communicating with the kitchen staff to ensure efficient food service. .

Roles and Responsibilities

• Conducting classes for students on Entrepreneurship and Food and Beverage Service.
• Ensuring Students are getting the best quality teaching pedagogy methods.
• To ensure the upcoming events with the food services coordinator.
• Coordinator of National skill Certification Program.
• Sports and Gym coordinator.
• Handling VIP AND VVIP Services.
• External examiner for HSR students in Hyatt hotels, Radisson hotels, Leela hotels etc.
• Maintaining restaurant goods and overseeing inventory.

Conducting ROR (Restaurant Operations Review) of the store every month.
•Assisted in the preparation of the OER (Operation evaluation report) conducted every 3 months.
•Motivate and conduct a briefing among the team members.
•Organizing the staff's daily duties.
•Ensuring all equipments are properly functioning in the store.
•Ensuring customers are getting the best quality service along with maintaining cleanliness of the store.
•Attending periodic meeting to improve customer service and discuss staff issues.
•Monitoring inventory and stock of store.
•Organizing training activities for performance improvements.
•Maintaining staff's leaves schedule.
•Handled the customer complaints online as well as restaurant level.