Sagar Satish Bhosale

• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Trained and guided team members to maintain high productivity and performance metrics.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
• Reported issues to higher management with great detail.
• Reduced operational risks while organizing data to forecast performance trends.

• Introduced new methods, practices, and systems to reduce turnaround time.
• Set, enforced, and optimized internal policies to maintain responsiveness to demands.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Developed systems and procedures to improve operational quality and team efficiency.
• Supervised operations staff and kept employees compliant with company policies and procedures.

• Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
• Purchased adequate quantities of food, beverages, equipment, and supplies.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Set, enforced, and optimized internal policies to maintain responsiveness to demands.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Devised processes to boost long-term business success and increase profit levels.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Directed initiatives to improve work environment, company culture or overall business strategy.
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Increased profit by streamlining operations.
• Analyzed and reported on key performance metrics to senior management.
• Developed and maintained relationships with external vendors and suppliers.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
• Implemented innovative programs to increase employee loyalty and reduce turnover.

• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Led and directed team members on effective methods, operations, and procedures.
• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Carefully interviewed, selected, trained, and supervised staff.

• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Maximized quality assurance by completing frequent line checks.
• Developed unique events and special promotions to drive sales.

• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Coordinated with vendors and contractors to arrange services and repairs to be completed on time and to desired quality levels.
• Maintained inventory and ordered supplies to keep facility resources readily available.

• (Reporting to Mr Sameer Uttam Singh)
• Being a part and operational head for the all Sancho’s brand opening in Mumbai and Bangalore.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations, and procedures.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Coordinated with catering staff to deliver food services for special events and functions.
• Motivated staff to perform at peak efficiency and quality.

• Reporting to Mr Collin
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Worked closely with restaurant owner to develop and implement marketing initiatives.

• Took basic reservations and communicated with waitstaff and kitchen about special accommodations.
• Delivered outstanding dining experiences for patrons.
• Increased sales significantly by upselling higher-end products to customers.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

• Maintained professional yet personable relationship with employer by observing social boundaries and standards of privacy and confidentiality.
• Participated in team meetings and staff training sessions.
• Entrusted to handle confidential and sensitive situations in professional matter.
• Identified needs and coordinated plans for travel and out-of-town functions.
• Maintained entire family's schedule and organized events.

• Reporting to Mr. Collin Pereira
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

DUTIES & RESPONSIBILITIES

• To maintain the Hygiene and Grooming Standards in the outlet to our defined standards
• Effectively manage all the incidents ensuring that all relevant checks are completed
• Service quality improvement, effectively examine standards of service
• Training and recruiting new staff and making duty rota's for the team
• Service quality improvement, effectively examine standards of service.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.

• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Worked well in a team setting, providing support and guidance.
• Learned and adapted quickly to new technology and software applications.
• Proved successful working within tight deadlines and a fast-paced environment.
• Organized and detail-oriented with a strong work ethic.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
• Developed and implemented strategies to increase sales and profitability.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.