OLVI PINTO

Head of Operations (Oct 2024 – Present):

• Lead company-wide operations across multiple outlets in multiple cities, ensuring excellence in service, compliance, and profitability.
• Drive strategic planning, budgeting, new store openings, and performance optimization.
• Spearhead training programs and leadership development initiatives.

Area Manager - Goa (Oct 2022 – Sept 2024):

• Managed operations of multiple restaurant units with full accountability for P&L, staffing, and brand standards.
• Implemented operational improvements, increasing overall efficiency and customer satisfaction.
• Mentored and developed restaurant-level leadership teams.

General Manager - Jamun, Goa (Oct 2021 – Sep 2022):

• Oversaw full restaurant operations, including team leadership, financial performance, and guest experience.
• Successfully achieved revenue targets, and maintained high customer satisfaction scores.
• Managed cost controls, inventory, and staff development.

Restaurant Manager - Jamun, Goa (Oct 2020 – Sept 2021):

• Led daily restaurant activities, team supervision, and service delivery.
• Focused on achieving sales goals, quality standards, and customer loyalty.
• Introduced operational efficiencies to improve productivity.
  

• Responsible for managing the following:
• Training and supervising staff.
• Producing the staff roster.
• Handling administration and paperwork
• Handling guests' inquiries and complaints.
• Ensuring compliance with licensing, hygiene, and health and safety guidelines.
• Liaising with customers, employees, suppliers, licensing authorities, and sales representatives.
• Approached customers and engaged in conversation through use of effective interpersonal and people skills.
• Exceeded customer satisfaction by finding creative solutions to problems.

Responsible for managing the following:

• Training and supervising staff.
• Producing the staff roster.
• Handling administration and paperwork.
• Provided support and guidance to colleagues to maintain a collaborative work environment.

• Responsible for handling tables, sections and control sheet
• Responsible for handling guest bills and their settlements
• Responsible of dispensing of food from kitchen
• Responsible for taking and punching orders
• Responsible for making duty roster for the team
• Responsible for conducting team training
• Responsible for handling guest queries and complaints
• Departments associated: Restaurant Operations (All day dining (022), Banquet Operations, Business Centre Operations, Room service