Manikandan Dhanabalan

• Proven track record in effective management, marketing strategies, and operational excellence.
• Drove significant sales growth.
• Expertise in executing cost-saving strategies for optimized company operations.
• Established and sustained solid client partnerships.
• Excelled at recognizing trends and devising forward-thinking strategies.
• Adapted to dynamic environments and led teams through change initiatives.
• Consistently achieved and surpassed performance goals.
• Maintained facility to ensure outlet is well-kept.
• Planning and coordinating all installations and refurbishments
• Examined utility usage to reduce expenses.
• Oversaw coordination of parking allocations, waste management, and site security operations.
• Conducted routine team meetings to evaluate progress, resolve problems, and sync goals.

• Established efficient standard operation procedures.
• Handled profit and loss management efficiently.
• Managed recruitment, training, and development of team members.
• Enhanced revenue through collaboration across multiple teams.
• Provided strategies for improving facility performance.
• Oversaw multiple departmental teams.

• Supervised and directed various tasks.
• Boosted overall restaurant revenue.
• Developed comprehensive sales plans based on analysis.
• Set budgets for restaurant sales and inventory management.
• Managed the full operation of the restaurant by organizing work schedules.
• Resolved customer complaints regarding service.
• Led recruitment, training, and staff retention efforts.
• Preserved excellent standards of hygiene, health, and safety compliance.

• Arranged seating for guests while providing a warm welcome.
• Ensured service accuracy and efficient time management.
• Recruited, hired, and instructed team members for various positions.
• Facilitated seamless interaction between front-end and back-end functions.

• Managing and coordinating their work.
• Responsible for increasing the business of the restaurant.
• Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly.
• Set budgets and execute plans for restaurant sales, inventory management and staff development.

I. Check PRP readiness at make-line, Cut table.

II. Monitor the bike running status to ensure smooth operations.

III. Professionally handle and resolve guest complaints, ensuring prompt and satisfactory solutions.

IV. Ensure timely delivery of products, meeting or exceeding guest expectations and maintaining high levels of customer satisfaction

i. Maintain the restaurant's cleanliness and organization, ensuring a welcoming ambiance for guests.

ii. Receive and inspect stock deliveries, verifying quantities and quality.

iii. Store perishable items in the cold room, ensuring proper temperature control and food safety.

iv. Label products accurately, including pricing, ingredients, and allergen information, to ensure compliance with regulatory requirements and provide clear information to guests.