RHAGAVENDRAN SIVAMANI

RESTAURANT MANAGER

• Maximized performance by monitoring daily activities and mentoring team members.
• Controlled costs to keep business operating within budget and increase profits.
• Improved marketing to attract new customers and promote business.
• Clearly communicate organizational goals to team members.
• Delegate tasks based on individual skills and experience.
• Set key performance indicators (KPIs) to measure team success.
• Hire and train new employees, ensuring they are well-integrated into the team.
• Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
• Provided training assistance for new hires, helping them acclimate quickly to restaurant procedures and expectations for excellent service delivery.
• Managed high-volume order requests during peak hours while maintaining accurate order fulfillment and prompt service.

DEMI CHEF

• Help prepare, cook, and present food for service. They may work in a specific station in the kitchen.
• Assist in cooking tasks, following instructions from senior chefs to ensure that meals are prepared according to established standards
• Help receive kitchen deliveries, verify the quality and quantity of items received, and organize them for use in meal preparation.
• Participated in regular team meetings to discuss operational improvements, upcoming promotions or menu changes, and address any concerns regarding staff performance or procedures.
• Increased overall guest satisfaction by efficiently managing food and beverage orders, promptly addressing concerns, and making recommendations based on individual preferences.
• Delivered top-notch service during peak hours by effectively multitasking between taking orders, serving guests, handling payments, and maintaining cleanliness standards.
• Assisted in the development of new menu offerings, contributing to an increase in revenue with innovative dishes and drinks.

RESTAURANT WAITER

• Proven food and beverage management experience
• Ability to spot and resolve problems efficiently
• Communication and leadership skills
• Mastery in delegating multiple tasks
• Implementing new sales plans and advertising
• Recruiting, training, scheduling, coaching, and managing marketing and sales teams to meet sales and marketing human resource objectives
• Analyzing budgets, preparing annual budget plans, scheduling expenditures, and ensuring that the sales team meets their quotas and goals
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Collaborated with kitchen staff to ensure timely delivery of food orders, resulting in positive feedback from customers.