Rakesh Ranjan

• Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Improved overall customer satisfaction by implementing new service standards and staff training programs.

• Manage operations for smooth functioning operation while maintaining a high standard of customer satisfaction.
• Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets.
• Focused on continuous staff training and development to ensure policies and procedures are followed
• Developed close relationships with clients and analyzed their needs to develop and build menus and personalized events to ensure top level customer service, retention and referrals.
• Ensure company standards for quality and service are exceeded by each team member
• Effectively implemented new systems and procedures that increased sales.
• Responsible for the strategic marketing and advertising efforts that increase brand awareness, exposure and overall revenues.
• Assisted with interviewing, hiring, training, and development of qualified employees.
• Managed front of house staff including servicers, bussers, hostesses.
• Managed back of house operations including food preparation, quality control and expediting.
• Ensured quality and critical communication between the front and back of house: this resulted in a record number of nights with zero mistakes and increased revenues.
• Created numerous in-store contests and promotions to increase sales, productivity and facilitate team building: ideas were so successful they were adopted by the corporate office and used for training purposes
• Deal with customer complaints and concerns achieving record 100% customer satisfaction ratings.
• Created employee schedule to ensure labor hours fall within projected guidelines and accommodating numerous employee requests.

Opened a cafe which served freshly brewed coffee, snacks, pastries and beverages.

• Oversaw timeliness and quality of food delivery at high-volume events.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Interpreted instructions to schedule and set up events to client specifications.
• Responsible for F&B Service, Staff Management, Hotel Internal & External Events operation.
• Responsible for meeting with clients for upcoming events to discuss the points needed for events.
• Responsible for reviewing the monthly P&L Report of the department, Budgeting, Bar & General Inventory.
• Coordinating with other department to maintain the standard of the department for any upcoming events.
• Attending classes and sharing knowledge with the team down the line.
• Responsible for preparing Weekly Duty Roaster, handling the vacation plan and responsible for any leave plan of down the line team.
• Responsible for preparation of monthly time sheet for all the staff including managers for the payroll purpose.
• Responsible for providing training to the new staff according to the company standard operation procedure.
• Making the restaurant floor plan as per operational requirements.
• Preparing operational reports on daily basis.

• Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Coordinated with vendors to guarantee timely delivery of food and beverage supplies.
• Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Developed and implemented standard operating procedures to maintain smooth operations.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.

• Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
• Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
• Coached lower-level servers on tableside preparation, deboning and flambéing.
• Prepared salads and desserts in tableside service.
• Set tables for basic and specialized services based on reservations.
• Maintained cleanliness of overall dining room.
• Processed orders and sent to kitchen employees for preparation.

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Managed food resources, memorized orders, and coordinated customer service.
• Bussed and reset tables to keep dining room and work areas clean.
• Inspected dishes and utensils for cleanliness.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.

• Kept server areas clean and stocked to increase efficiency while working tables.
• Used cash registers and credit card machines to cash out customers.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Upsold appetizers, drinks and desserts to increase restaurant profits.
• Answered customers' questions, recommended items, and recorded order information.
• Processed orders and sent to kitchen employees for preparation.

• Kept server areas clean and stocked to increase efficiency while working tables.
• Used cash registers and credit card machines to cash out customers.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Attended training courses to build understanding of processes, techniques, and industry.
• Learned new materials, processes, and programs quickly.
• Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
• Filled out timesheets and paperwork according to identified requirements.
• Got training in all the core department of Hotels with more focus on Food & Beverage Service & Culinary.