Pushkaraj J Gandhi

1. Oversee daily operations:

Manage restaurant staff, inventory, and logistics to ensure smooth operations.
2. Maintain quality standards:

Ensure high-quality food, service, and ambiance.
3. Implement policies and procedures:

Develop, implement, and enforce policies and procedures to ensure efficiency and consistency.
4. Manage inventory and supplies:

Order and manage inventory, supplies, and equipment to minimize waste, and optimize resources.
5. Maintain cleanliness and safety:

Ensure the restaurant meets health and safety standards.

6. Manage budgets and finances:

Create, manage, and control budgets, forecasts, and financial reports

• Manage and oversee the entire restaurant operations
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Hire new employees
• Training and evaluate staff performance
• Estimate consumption, forecast requirements, and maintain inventory.
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Implement innovative strategies to improve productivity and sales

• Assist in day-to-day operation of the kitchen; develops, implements and enforces all kitchen standard operating procedures
• In conjunction with director, maintain goals for kitchen anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities
• Establish and require strict adherence to health department and sanitation and food handling guidelines
• Places all orders and manages inventory
• Food and labor cost management; vendor relationship cultivation and management; inventory management
• Handling complaints, and oversee the service recovery procedures
• New Delivery Kitchen Opening in Pune & Bandra

• Provide leadership and strategic planning to all departments in support of service standards, maximized operations and guest satisfaction
• Responsible for managing the teams (Mag St Bread Co and Iktara) and overall hotel targets to deliver an excellent Guest experience
• Ensure full compliance to Kitchens operating controls, SOP's, policies, procedures and service standards
• Handling complaints, and oversee the service recovery procedures
• Manage on-going profitability of the delivery kitchens, ensuring revenue and guest satisfaction targets are met and exceeded
• A strong understanding of P&L statements and the ability to react with strong strategies
• Planning the budget (revenues, costs, etc.) for the owners and implementing strategies for achieving the targets
• Corporate client handling and take part in new client acquisition along with the sales team whenever required
• Planning expansion of deliveries in different cities (Pune, Alibaug, Surat & Indore)
• Manage and develop the Hotel Executive team to ensure career progression and development
• Lead in all aspects of business planning

• Ensuring the highest standards of food and beverage service
• Recruiting, staff training, leading and development of the team
• Supporting and supervising the Shift Supervisors and ensuring that the shifts are prepared and communicated efficiently to Crew Members
• Handling and resolving customer complaints
• Ensure the catering provision for guests, seeking guest feedback and fulfilling duty management responsibilities
• Overall day-to-day responsibility for catering services
• Maintain a high level of customer satisfaction and quality standards

• Ensuring the highest standards of food and beverage service
• Keeping control of food and labour costs
• Ensuring Health & Safety and also hygiene procedures & standards are maintained
• Responsible for recruiting, training & developing restaurant staff
• Dealing with and resolving customer complaints
• Maximizing all business opportunities to drive sales
• Communicating with the kitchen staff to ensure efficient food service
• Organizing the daily and weekly rota's for the Restaurant's staff
• Purchasing stock, supplies and negotiating best prices with trade suppliers
• Ability to create a great atmosphere & be a inspirational host
• Monitoring sales and then writing informative reports for the restaurant owners
• In charge of taking weekly and monthly store inventory

• Trained in Room Service which taught Time Management and Telephone Etiquettes
• Worked in Cranford Bar in which I was trained in making cocktails and mocktails
• Since the service pattern in bar was diverse, got an opportunity to acquire Speed and Efficiency
• Conference and Banquet management
• Promoted in Terrace restaurant wherein I worked as a Supervisor
• I was responsible for handling the shift which includes Allocation of Staff, Checking of availability of Food and Beverage, Store Requisitions, Cashiering, Sending Daily Sales Report and Updating Daily Log book
• Gained the skills of Customer Satisfaction and Complaints Handling which are the main factors of Sheraton Heathrow Hotel

• Managing and co-managing the day to day operations
• Responsible for front of house, initial customer interaction and making of weekly rotas
• Responsible for taking customer calls and bookings
• Training and supervision of all staff
• Checking stock and ordering supplies

• Ensured prompt and efficient Food and Beverage order delivery to guest as per standards
• Responsible for service of breakfast in dining room and Food beverage offerings in Lounge and Rooms
• Independent supervision of Night Shifts in Butlers department
• Suggesting the Products and Services being offered to the guests
• Ensuring Customer satisfaction
• Trained on Six Sigma, Area effectiveness and Fire Fighting training programs
• Suggesting and serving Wines and Spirits

• Responsible for smooth operation of Café
• Doing work as well as performance flair
• Managing cash
• Responsible for handling inventory of stores

• Welcoming and accommodating the Guest
• Doing food pick up and carrying out clearance
• Table setup and Buffet Layout
• Assisting Barman in day to day functioning
• Acting GRE during peak hours