Goutam Nayak

Business Development:

• Improving the business through effective planning and executing the plans.
• Promoting company standards of customer service and teamwork.
• Analyzing grid reports and creating a leafleting planner to build on delivery sales.
• Running effective competition among teams to give positive results to the business.
• Handling customer complaints in line with company procedures.

Operations Management:

• Implementing procedures and control systems for maintaining quality and hygiene standards, streamlining processes, and generating cost savings in operations.
• In-depth knowledge of actual food and beverage operations.
• Identifying bottlenecks and eliminating barriers to service, especially during peak operational hours. Also, monitoring the workflow for better operation every time.
• Ensuring policies and procedures are adhered to and complied with, including security and cash control.
• Ensuring proper training for correct ordering to enable good storage and waste control.
• Monitoring base food cost, operating cost, maintenance cost, and controlling expenses to agreed budgets.
• Control of variable costs and labor costs in order to maximize profit.
• Conducting in-store audits to ensure everything is in its proper place.
• Daily monitoring and communication of store sales to budget.
• Efficient in achieving or exceeding sales and profit budgets.
• Proficient in securing corporate tie-ups for ODCs to improve business.

People management:

• Managing HR, induction, staffing, recruitment, training, coaching, and counseling.
• Handling operational functions like pre-shift staff briefings, creating duty rosters, and shift management.
• Imparting appropriate training on food preparation, service excellence, and teamwork to restaurants and cafes.
• Monitoring the effectiveness of training by conducting tests on station observation checklists.
• Imparting appropriate training on food safety and how to check on the same.
• Creating a monthly planner for each team member to ensure everyone is trained on each station.
• Conducting special training classes on the launch of a new product, and getting them ready for the same.
• Conducting training classes for enhancing the service skills of team members and subordinates.

• Supervised daily restaurant operations to ensure efficient workflows.
• Trained and mentored staff on service standards and procedures.
• Managed inventory levels, ordering supplies as needed to maintain stock.
• Coordinated staff schedules to align with operational demands.
• Resolved customer complaints promptly to enhance satisfaction.
• Collaborated with management to drive improvements in operational efficiency.

• Conducted ongoing training sessions to elevate team performance standards.
• Trained new servers on menu items and service protocols.
• Monitored service quality, delivering real-time feedback to enhance operations.
• Assisted management in creating comprehensive training materials for new hires.
• Evaluated server competencies through assessments and practical demonstrations.
• Resolved customer service issues by guiding staff toward effective solutions.
• Educated waitstaff on menu details and effective information delivery strategies.
• Provided individualized support to ensure successful achievement of training objectives.

• Delivered exceptional customer service to elevate dining experiences.
• Managed food and beverage orders for timely service delivery.
• Collaborated with kitchen staff to guarantee accurate order preparation.
• Maintained cleanliness of dining area and tables during shifts.
• Trained new servers on menu items and service protocols.
• Processed payments following company procedures and handled cash transactions.
• Operated POS terminals for order entry, bill splitting, and total calculations.
• Addressed guest inquiries and complaints promptly and professionally.