John Quadros

· Manage Human Resources, Hire & discipline Employee.

· Welfare of 76 employee.

· Employee Appraisals & training development.

· Ensures the growth of the organisation’s employees

· Manage Promotions, to enhance sales.

· Manage customers Feedback, online & Dining comments.

· Manage Recipe Cost, Kitchen Costing & bar costing, daily, monthly.

· Manage Profit & loss statement, budgets.

· Verify Attendance, salaries, service charge & incentives

· Check Daily Reports for any errors.

· Handles Vendors, suppliers & their payments.

· Check Various Inventories, food production, wastage, cutlery, crockery, Bar & Asset inventories.

· Maintain Regular Checks on Quality of food & bar to ensure the best quality is served.

· Handel’s Maintenance issues and its cost.

· Manages Banquet enquires and its sales.

· Daily Meetings with department Heads for clarity, resolves issues & plan the day’s proceedings.

· A great motivator & team leader for the staff.

Ÿ Seating Capacity: 184 covers.

Ÿ Recruitment and Training of all new employees.

Ÿ Positive motivation and appraisals of employees.

Ÿ Setting of Incentives for staff to increase sale of products.

Ÿ Worked with Head Chef on In-house promotions to increase Business and Revenue.

Ÿ Took care of overall maintenance of the kitchen and restaurants.

Ÿ Daily & Monthly Costing Reports and sale analysis

Ÿ Met and exceeded sales goals

Ÿ Contact Guests daily feed backs

Ÿ Promotions on festive days and sports events

Ÿ Cleanliness and smooth functioning of the restaurant at all hours

Ÿ Organize functions for guests as per their requirements

Ÿ Seating Capacity: 132 – 188 covers.

Ÿ Recruitment and Training of all new employees.

Ÿ Setting of Incentives for staff to increase sale of products.

Ÿ Worked with Head Chef on In-house promotions to increase Business and Revenue.

Ÿ Liasoned with Government officials during their in-house visits.

Ÿ Took care of overall maintenance and smooth functioning of the kitchen and restaurants.

Ÿ Maintained strict vigilance to ensure Food and Beverage costs were within set limits.

Ÿ Always ensured good and prompt service was provided to all customers at all times.

Ÿ Managed outdoor Banqueting.

Ÿ Marketing – organised Events and Promotions throughout the year for the entire chain of Restaurants.

Ÿ Set up the Shaw Man of POS Gold Software System with the help of their Team, for the entire chain of Restaurants.

Ÿ Total set up from A to Z.

Ÿ Training and setting procedures for the front desk and accounting.

Ÿ Handling and setting up of the Asian heart hospital section at the Centre.

Ÿ Marketing and optimizing expenses.

Ÿ Boosting of Sales, Team motivation, ensure service of the highest standard.

Ÿ Ensuring the smooth operations of the whole Fitness and training

Centre.

Ÿ Ensuring total guest satisfaction.

Ÿ Making budgets for food, beverage and paper supply.

Ÿ Costing and menu designing.

Ÿ Monthly food and beverage costing and market survey.

Ÿ Achieving sales budgets and introduction of new items.

Ÿ Supervision of Eight staff, their development and training needs.

Ÿ Meeting bookings (90 covers), order taking and service of food and beverage.

Menu designing and costing.

Ÿ Handling faxes and emails for in house guests, the Oberoi and the

Oberoi Towers.

Ÿ Meeting sales targets for food and beverage.

Supervision of Four staff round the clock shifts, their training and

development needs.

Ÿ Looking after the Guest needs.

Ÿ Food and Beverage Service to the assigned Guest Room round the clock.

Ÿ Handling of parties and meetings in rooms.

Ÿ Taking care of 30 rooms and any other guest requirements.