Jayaram Ethirajan

• Incorporated Policies and Operating procedures for the Newly opened restaurant, Opening team and Crew.
• Managed daily operations of the team to ensure a high level of efficiency, consistency, and quality in both food and service.
• Correctly calculated and monitored inventory and ordered appropriate supplies to avoid over stocking.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Improved overall customer satisfaction by implementing new service standards and staff training programs resulting in positive feedback on Google Reviews and other social media platforms.

• Managed team of up 20 restaurant staff, maintaining exceptional customer service and quality standards.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained effective supply levels by monitoring and reordering stock on a regular basis.

• Orchestrated positive guest experiences by overseeing and leading team of 24 Front of House staffs.
• Conducted daily briefing before every shift and actively communicate regarding daily reservations, events, item 86.
• Monitored Scheduling, Leave applications and weekly rooster to maintain adequate staffing, minimize overtime and maintained Labor cost to par.
• Reduced 10% of Expenses incurred by closely monitoring Inventory, Purchases and Food costing.
• Worked flexible hours across night, weekend and holiday shifts.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Led team by Hands-on attitude in helping all levels of service staffs be it Cashiering ,Bartending, Floor Operations especially when there is short of staff.
• Trained new employees on proper protocols and customer service standards.
• Over-looked and made sure that Social distancing, Hygiene Protocols, Workplace safety is always maintained in high level of standard.

• Supervised Diverse team of over 50 Front Of House and Back Of House restaurant staffs, while managing dining room, bar, and administrative responsibilities and paper works.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Managed ordering of Food supplies and beverages, as well as Inventory control, Month end Audit stock.
• Payroll, monitor Food Cost and Labor costing to ensure not to exceed budget, maintain adequate staffing and minimize overtime.
• Maintained and Developed excellent dining experience for families and business clienteles.
• Ensured Workplace Sanitation, Food and Hygiene measures, Manpower policies are up to mark.
• Cross-checked Food quality and Presentation with right garnish.
• Managed eco-friendly paperless project to improve and consolidate end-to-end service communication flow among all 4 departments and cut down paperwork by 75%
• Clearly and promptly communicated pertinent information to staffs by daily role-calls and briefings before shifts such as large reservations, last minute menu changes and items 86.

• Assisted Restaurant Manager with all daily tasks, and independently handled Events and Functions.
• Worked closely with all 4 departments and Liaise with suppliers in Cost Negotiations and finding Alternate source if items not available.
• Constantly made effort to promote restaurant brand and mission in social media during special seasonal festive events.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Conducted daily briefing and role-calls and kept staffs updated with item 86 before shift starts.
• Motivated and Enhanced SOPs by Training team members on best practices and protocols.

• Assisted Restaurant Manager in all aspects of Service Follow-up and guest Feedback.
• Staff training.
• Greeted and interacted positively with customers, promoting specials and providing information on key product offerings.
• Established and Contributed ideas for sales and marketing strategy to promote restaurant sales effectively.
• Performed with humble and positive drive and willingness to learn.

• Improved efficiency, sequence of service, order expediting table turnover time in the dining, achieving 20% increase
in daily covers.
•Playing a major role in Training team members on all aspects of the Restaurant’s Operations, Overseeing Interns.
•Oversee Stock & Inventory in line with guidelines preventing financial loss.
•Successfully created a Restaurant’s Training Manual which benefited the new staffs.
•Served as a friendly, humble and punctual employee.