Sathish Nayak

Company Overview: Sai Vishram (formerly E-Inn) is a business hotel with 252 rooms/suites and a vegetarian restaurant that aims at providing a healthy living atmosphere, encouraging guests to resist smoking and consumption of alcohol. The restaurant in the hotel serves vegetarian cuisines from all over the world.

Role:

• Manage all F&B and day-to-day operations within budgeted guidelines.
• Facilitated staff training, resulting in better customer service.
• Cultivated strong relationships with clients to secure repeat business.
• Boosted department efficiency by streamlining operational processes.
• Coordinated cross-departmental collaboration for improved workflow.
• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Monitored health and safety measures for guaranteed compliance.
• Identify customers needs and respond proactively to all of their concerns.
• Leading the F&B team to comply with all health and safety regulations.

• Supervising the overall operations of the Restaurant holding Weekly Meetings for all the staff to resolve problems and update on the new procedure.
• Daily review operation to ensure Quality fresh food and clean environment.
• Efficiently coordinated for setting up new units of Vasudev Adigas Restaurant ensuring Timelines.
• Trained and supervised front office crew of 20 in customer service and front office procedures. Receiving frequent praise for managing people.
• Handled end to end out door catering starting from planning production Setting Buffet.
• Coordination of party Hall booking and out door catering setting F & B Menu for the customers based on the budget and requirement.
• Administering Housekeeping, Security, Statutory Compliance ensuring Labour Guidelines ad promotions of the restaurants.
• Managing inventory & ordering kitchen supplies like dry goods, dairy, Spices ensuring inventory to accommodate constantly changing menu and performing monthly stock audit.

• Staff Briefing.
• Up selling.
• Handed Hotel reservations.
• Customer Relations.
• Handled team of 15 crews in the front office.
• Cash Management.
• Handling large and small party orders.