Hi, I’m
Alomong TK Sangtam
Assistant Restaurant Manager
Dimapur
Summary
Sharp Assistant Restaurant Manager focused on increasing patronage and boosting revenues. Offering exemplary food safety skills and team development skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
4
years of professional experience
19
years of post-secondary education
2
Languages
Work History
ManagerCoimbatore
Assistant Restaurant Manager
01.2020 - Current
Job overview
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Worked closely with restaurant owner to develop and implement marketing initiatives.
- Developed and implemented strategies to improve revenue and profitability.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Created and maintained detailed financial records and reports to inform future strategies.
- Managed team of up to Number restaurant staff, maintaining exceptional customer service and quality standards.
- Analyzed daily sales figures and developed strategies to increase sales.
- Designed and implemented strategies to reduce costs and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
Education
Eastern Christian CollegeDimapur ,Nagaland
Bachelor Of Arts from Economics
02.2000 - 10.2018
University Overview
- Member of Eastern Naga Student Federation.
Skills
Food and beverage knowledge
Opening and closing procedures
Recruitment
Safe food handling
Workflow planning
Recipes and menu planning
Kitchen staff coordination
Scheduling
Kitchen equipment operation and maintenance
Food plating and presentation
Strategic planning
Timeline
Assistant Restaurant Manager
Manager
01.2020 - Current
Eastern Christian College
Bachelor Of Arts from Economics
02.2000 - 10.2018