RAVI KUMAR

• Managed daily operations of resort, including budgeting, scheduling, hiring and training staff.
• Oversaw maintenance of grounds, facilities and equipment at resort.
• Supervised team members, established performance goals, provided feedback, and conducted performance reviews.
• Resolved employee issues in timely manner by providing guidance and counseling as needed.
• Prepared reports on various aspects of organizational operations for senior management review.
• Coordinated with external vendors to obtain materials at competitive prices while meeting quality requirements.
• Provided leadership support in developing business plans, budgeting, forecasting, marketing activities.
• Collaborated with other departmental heads to ensure efficient utilization of resources across organization
• Established strong relationships with internal teams as well as external partners, suppliers, vendors.
• Evaluated staff training needs and developed and facilitated professional development opportunities.
• Monitored inventory levels and ordered supplies when needed.
• Recruited, hired, trained, developed and supervised team of 110 employees.
• Prepared staff work schedules and assigned team members to specific duties(during big events like marriage,anniversary,birthday).
• Coached staff on strategies to enhance performance and improve customer relations.
• Maintained up-to-date knowledge about industry trends and best practices related to general management functions.
• Oversaw implementation of corrective actions to improve efficiency and reduce waste.
• Tracked monthly sales to generate reports for business development planning.
• Collaborated with clients to identify their goals and expectations from event.
• Ensured effective communication between vendors and suppliers before, during and after event.
• Facilitated meetings between vendors and clients in order to discuss overall project scope and timeline.
• Created annual budgets for each department within resort based on projected revenue and expenses.
• Organized employee recognition programs designed to motivate staff members.
• Planned corporate retreats for business clients using variety of amenities offered by resort.
• Responded to and resolved guest issues or complaints.

Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost control, menu planning and guest service.

• Developed and implemented standard operating procedures for all restaurant operations to ensure compliance with health regulations and quality standards.
• Created monthly financial reports to analyze sales trends, labor costs and other expenses related to food and beverage department.
• Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
• Performed regular price comparisons with vendors in order to obtain best possible deals on food ingredients.
• Resolved customer complaints regarding meal quality or service issues in timely manner while ensuring satisfaction is achieved.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout entire dining experience.
• Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
• Trained new employees to perform duties.
• Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
• Ordered supplies for kitchen staff in order to maintain adequate levels of inventory for daily operations.
• Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
• Partnered with chefs in developing new recipes while maintaining cost-effective approach that maximizes profits.
• Analyzed sales data from POS systems on weekly basis in order to track progress against budget targets.
• Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervise 38 team members and fulfilled dining needs and desires of patrons.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Oversaw food preparation, production and presentation according to quality standards.
• Explained goals and expectations required of trainees.
• Inspected dining and serving areas for cleanliness and proper setup.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Developed new menus in collaboration with executive chef to ensure quality control standards were met.
• Maintained records of monthly expenses related to food and beverage services such as payroll costs, utilities bills.

• Supervised and trained staff in customer service, food handling, and safety protocols.
• Updated computer systems with new pricing and daily food specials.
• Created detailed reports on weekly and monthly revenues and expenses.
• Maintained detailed records of sales transactions and daily shift reports.
• Performed regular maintenance checks on equipment to ensure proper functioning.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Resolved and investigated complaints regarding service, food quality and accommodations.

• Greeted and welcomed guests to restaurant.
• Assigned duties to wait staff and ensured were completed in timely manner.
• Coordinated with kitchen staff regarding menu items availability, modifications, and specials.
• Trained new hires on restaurant operations such as order-taking processes, POS systems usage.
• Performed daily opening, closing duties such as setting up dining room, bar area prior to opening time.
• Trained servers on menu items, food and beverage pairings, ingredients and service standards.
• Provided guests with excellent dining experiences.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Assisted in preparing salads, appetizers and desserts to speed up food service.
• Delivered food to tables in timely manner.
• Ensured all dishes were prepared according to restaurant standards.
• Stocked condiments, toppings and other food items during slow hours to avoid dashing to kitchen during peak times.
• Promoted desserts, appetizers and specialty drinks to optimize sales.
• Oversaw inventory in buffet and reported replacement needs to kitchen management.