Rajesh Ulhare

* Coordinate daily Front of the House and Back

of the House restaurant operations

• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organise and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Control operational costs and identify measures to cut waste

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

• Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.