Harsha Patel

Om Restaurant & Guest House

01.2021 - Current

Kept costs under control by managing portions and minimizing food waste caused by overcooking.
Resolved customer satisfaction issues with food service to maintain establishment loyalty.
Controlled labor costs with good planning, scheduling and delegating abilities.
Mentored junior staff members to improve their skills, fostering a positive work environment that encouraged professional growth.
Helped with coverage demands by encouraging cross-training and continuous professional development of kitchen staff.
Developed strong rapport with customers, addressing any concerns promptly and professionally to maintain excellent client relations.
Managed regular cleaning and sanitation to keep kitchen free of debris or build-up and minimize infection risks.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Reviewed and approved employee schedules and timesheets.
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Directed work of cooks, food handlers and dishwashers to maintain efficient operations.
Streamlined kitchen operations for increased efficiency by optimizing staff schedules and task allocation.
Controlled expenses and boosted profitability by managing food and labor costs.

Summary