RAYMOND S DSOUZA
RESTAURANT OPERATIONS HEAD
Pune
Summary
Hospitality professional with strong background in managing restaurant operations, staff training, and customer service. Adept at overseeing inventory, coordinating with suppliers, and ensuring compliance with health and safety standards. Skilled in enhancing guest experiences and driving team performance.
Overview
26
26
years of professional experience
Work History
RESTAURANT MANAGER
RADIOBAR
Hyderabad
04.2025 - Current
- Opening Staff
- Scheduled employees to keep shifts well-staffed.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Worked closely with chef and cooks to determine menu plans for special events or occasions.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Analyzed customer feedback, initiating changes in service and menu offerings to address concerns and boost repeat business.
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Managed conflict resolution among staff and with customers, diplomatically addressing issues to maintain a positive atmosphere.
- Balanced cash registers, reconciled transactions and deposited establishment's earnings.
- Monitored compliance with food hygiene regulations, conducting regular training sessions to ensure staff adherence to standards.
- Maintained cleanliness and sanitation across food service, storage and preparation areas.
- Interviewed and hired skilled personnel to fill restaurant positions.
- Educated staff members on procedural and menu changes.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Directed staff in daily work assignments to help each achieve goals and uphold restaurant reputation.
- Managed daily operations of a busy city centre restaurant, overseeing both front-of-house and kitchen staff to maintain high service standards.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
RESTAURANT MANAGER
RS53 RestoBar Lounge & Lazeez Fusion
03.2021 - 02.2024
- Opening Staff
- Scheduled employees to keep shifts well-staffed.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Streamlined operational processes, introducing new technologies to improve order accuracy and speed up service delivery.
- Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.
- Engaged with patrons to boost customer service and identify ways to improve experiences.
- Developed marketing strategies to promote the restaurant, including social media campaigns and local advertising to increase visibility.
- Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
- Counselled and disciplined staff, addressing issues promptly and providing constructive feedback.
- Coordinated with chefs to develop seasonal menus, incorporating feedback from customers to continually improve dining experience.
RESTAURANT MANAGER
Hardrock Café
01.2018 - 01.2020
- Opening Staff
- Scheduled employees to keep shifts well-staffed.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Worked closely with chef and cooks to determine menu plans for special events or occasions.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Analysed customer feedback, initiating changes in service and menu offerings to address concerns and boost repeat business.
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Managed conflict resolution among staff and with customers, diplomatically addressing issues to maintain a positive atmosphere.
- Balanced cash registers, reconciled transactions and deposited establishment's earnings.
- Monitored compliance with food hygiene regulations, conducting regular training sessions to ensure staff adherence to standards.
- Maintained cleanliness and sanitation across food service, storage and preparation areas.
- Interviewed and hired skilled personnel to fill restaurant positions.
- Educated staff members on procedural and menu changes.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Directed staff in daily work assignments to help each achieve goals and uphold restaurant reputation.
- Championed 100% guest satisfaction by providing excellent dining experience.
- Controlled budget and financial performance, closely monitoring expenditure and revenue to meet targets and drive profitability.
- Ran operations successfully according to industry best practices and owner standards.
- Coordinated staff schedules to ensure adequate coverage during peak times, balancing workload and minimising overtime costs.
RESTAURANT MANAGER
The Little Door Restaurant
01.2016 - 01.2018
- Scheduled employees to keep shifts well-staffed.
- Trained workers in every position, including food preparation, money handling and cleaning roles.
- Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
- Pitched in to help with meal service and kitchen tasks during peak periods and employee absences.
- Developed marketing strategies to promote the restaurant, including social media campaigns and local advertising to increase visibility.
- Engaged with patrons to boost customer service and identify ways to improve experiences.
- Implemented effective stock control procedures, reducing waste by 15% and improving profit margins through careful inventory management.
- Estimated supply requirements based on historical needs and projected business levels.
- Balanced registers nightly, recorded any discrepancies for management and completed nightly bank deposits.
OPERATIONS MANAGER
Hard Rock Café
01.2010 - 01.2015
- Joined as Sever (2010) promoted to Operations Manager (2015)
- Recruiting for various departments within the restaurant
- Training new & old staff on a weekly basis
- Food & Beverage control, weekly inventory & responsible for food & beverage cost.
- Worked with monthly Budgets.
- Responsible for F&B Sales, Retail Sales & Party Sales.
- Conducted Monthly BPE for the Restaurant.
- Maintained weekly & Monthly Training Reports
- International Certified trainer.
- Was Part of the HRC Mumbai CTS in 2011.
- Did my MIT form Hard Rock Café Orlando (USA)
- Opened 4 Hard Rock Café’s
SENIOR WAITER
Sheraton Hotel & Towers
01.2004 - 01.2006
- Joined as Busboy (2004) promoted to Senior Waiter (2005)
- Handled customer complaints calmly and professionally, providing replacement items and offering discounts to maintain positive restaurant reputation.
- Reset tables between guests to maintain professional dining space and minimise service delays.
- Communicated effectively with kitchen staff to maintain timely service and deliver special requests.
- Maintained safe hygiene and food handling standards for full compliance.
- Seated guests quickly and coordinated timely service to minimise table wait times.
- Resolved customer complaints calmly and professionally, providing swift resolutions to maintain restaurant reputation.
WAITER
Park Hyatt
01.2002 - 01.2003
- Opening staff
- Served meals and drinks with professionalism and care, ensuring timely delivery to maintain high standards of service.
- Delivered friendly and fast service to process high-volume food and drink orders at peak times.
- Maintained safe hygiene and food handling standards for full compliance.
- Supported team members during rush hours, demonstrating flexibility and teamwork in a fast-paced environment.
- Greeted new customers, answered initial questions and took drink orders.
- Greeted new customers and offered immediate seating assistance.
- Maintained cleanliness and organisation in dining and service areas, adhering to health and safety regulations.
TRAINEE SQUAD
McDonalds
01.2000 - 01.2002
- Opened 3 Outlets in Mumbai & Pune
- Collaborated with team members to achieve target results.
- Managed complaints with calm, clear communication and problem-solving.
- Maintained clean, safe working environments to eliminate accident risks.
- Achieved service time and quality targets.
- Identified issues, analysed information and provided solutions to problems.
- Built and maintained courteous and effective working relationships.
- Handled customer concerns and escalated major issues to supervisor.
Education
Diploma - Hotel Management
Maharashtra State Institute of Hotel Management and Catering Technology
H.S.C - undefined
Maharashtrta Board
S.S.C - undefined
Maharashtrta Board
Skills
Employee training
Customer service
Conflict resolution
Menu planning
Staff scheduling
Food safety compliance
Cash handling
Operational efficiency
Marketing strategy
Team leadership
Quality control
Inventory management
Guest engagement
Passion for customer satisfaction
Interests
Travelling, Rock climbing
Timeline
RESTAURANT MANAGER
RADIOBAR
04.2025 - Current
RESTAURANT MANAGER
RS53 RestoBar Lounge & Lazeez Fusion
03.2021 - 02.2024
RESTAURANT MANAGER
Hardrock Café
01.2018 - 01.2020
RESTAURANT MANAGER
The Little Door Restaurant
01.2016 - 01.2018
OPERATIONS MANAGER
Hard Rock Café
01.2010 - 01.2015
SENIOR WAITER
Sheraton Hotel & Towers
01.2004 - 01.2006
WAITER
Park Hyatt
01.2002 - 01.2003
TRAINEE SQUAD
McDonalds
01.2000 - 01.2002
H.S.C - undefined
Maharashtrta Board
S.S.C - undefined
Maharashtrta Board
Diploma - Hotel Management
Maharashtra State Institute of Hotel Management and Catering Technology
DISCLAIMER
I assure you that all the information given by me is true to the best of my knowledge.
CUSTOM SECTION
- Restaurant Growth and Development
- Project management
- Theo Cost
- Microsoft Office
PERSONAL INFORMATION
Passport Number: Z7580420