Prasad Kadam

• Directed daily restaurant operations, including staff scheduling, vendor coordination, and service oversight.
• Supervised both front- and back-of-house teams to ensure seamless service and operational efficiency.
• Maintained high standards for food quality, presentation, and adherence to brand identity.
• Enhanced order turnaround time through workflow optimization and revised service protocols.
• Executed cost-control strategies, significantly reducing waste and enhancing profit margins.
• Administered cash handling, POS reconciliation, and end-of-day financial reporting with precision.
• Conducted regular team briefings and performance evaluations to promote development and accountability.
• Addressed customer feedback with professionalism, resulting in improved customer retention.
• Collaborated with marketing to implement promotional events and special menu initiatives.
• Ensured full compliance with UAE’s food safety, hygiene, and labor law regulations.

• Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
• Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
• Ensured exceptional health and safety standards by closely monitoring restaurant operations.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Promoting The Restaurant
• Managing the Finances
• Developing Business Strategy
• Supervising Employees
• Observing the preparation and serving of food.
• Administering payroll.
• Actioned and resolved guest feedback to boost service quality.
• Hired and trained all new employees, whilst also demonstrating the best methods for servicing clients and guests.
• Inspected rooms and reception areas to achieve pristine presentation and cleanliness.
• Assisted guests at check-in, providing information on various services within hotel.
• Made sure that guest complaints were handled in the most effective manner possible and that complimentary services were offered to maintain high guest satisfaction rates.
• Prioritized guests' needs, elevated overall satisfaction levels.

• Promoting The Restaurant
• Managing the Finances
• Developing Business Strategy
• Supervising Employees
• Observing the preparation and serving of food.
• Administrating Payroll

• Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
• Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
• Ensured exceptional health and safety standards by closely monitoring restaurant operations.
• Protected brand image with exceptional restaurant presentation and maintenance.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.

• Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
• Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
• Ensured exceptional health and safety standards by closely monitoring restaurant operations.
• Protected brand image with exceptional restaurant presentation and maintenance.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.

• Served high volumes of guests in fast-paced service environments with
  exceptional customer care.
• Resolved guest complaints promptly and professionally, notifying
  restaurant management of concerns.
• Served meals and drinks with professionalism and skill, maintaining
  high presentation and quality standards.
• Assisted customers with menu selection, offering knowledge of current
  special dishes and personal recommendations to build rapport.