Store in-charge
Rivoli Group
مجموع سنوات الخبرة :14 years, 4 أشهر
Managing and motivating the team to increase sales and ensure efficiency. Managing stock levels and making key decisions about stock control. Updating professional and technical knowledge by attending educational workshops and ensuring standards for quality customer service.
Responsible for the smooth and effective functioning of the store.
Managing Father's Business.
Lately I was indulge in handling my dad’s business, which is a 20 years old and well known Pastry shop called Cake Corner in a town called Shimoga, Karnataka, India.
As I am experienced in hospitality and retail business I took it as a challenge to myself to drive the sales and improve the reputation of the business in market. I studied the market for month or two and then I started introducing the new products keeping the local market in mind. The next step, creating awareness about the new products by marketing and promoting a little. Training the staff and setting the standards in both product and services was my next step and also working on the regular update in the menu and promotional products. And at the last but the most important thing of hospitality sector ‘the customer satisfaction’, by making shore that we always exceed the expectation of our customers.
At Walter Scott and partners, being a Hospitality supervisor I was responsible for running of all hospitality operations in and of the Co. And supporting the Manager and Facility Managers in ensuring that all aspects of facilities are functioning prior to the arrival of the staff and the guests and deal with all services related with hospitality and as well as technical related issues.
Started as a crew member during this time I have promoted as an Crew trainer with responsibilities of training staff, implementing the new products and procedures and assisting the manager with his work. I have also had to deal with customer complaints and try to give them best service possible.
Got trained as breakfast chef gradually promoted to Demi Chef De Partie. My responsibilities were looking after restaurants breakfast and dinner, training new staff, maintaining and upgrading the standards of the food and all the aspects related to it. I also helped the head chef with new menus and coming up with new ideas to promote the restaurant.