SATYENDRA SINGH

• Identified areas of improvement in processes related to operations and sales activities.
• Drafted strategic plans for launching new products or services into the marketplace.
• Implemented cost-saving measures throughout all areas of the organization.
• Directed marketing and advertising strategies to increase brand awareness and customer engagement.
• Coordinated logistics and operations to optimize delivery times and reduce operational costs.
• Established relationships with key customers, vendors, and partners.
• Researched competitors' products and services in order to identify gaps in the market.
• Managed overall workflow of projects from conception to completion.

• Improved financial performance of high-volume restaurant by managing controllable costs effectively.
  Successfully increased profit margins for select menu items by partnering with local suppliers.
  Achieved seven percent reduction in variable costs through stringent controls on overtime and inventory management.
  Trained and developed over 30 staff members in essential service skills and safety protocols.
  Surpassed yearly revenue targets by minimum of ten percent via upselling techniques training for FOH staff.
  Established an optimized inventory system focused on storage practices that minimized food waste losses by seven percent.
  Directed restaurant team to maintain high standards of service quality and efficiency.
  Enhanced operational workflows to maximise productivity across all restaurant functions.
• Analyzed financial statements and prepared budgets for the restaurant.
• Performed administrative tasks such as payroll processing and accounts receivable management.
• Analyzed sales figures and trends to develop sales strategies that maximize profits.

• Supervised the closing shift team during peak hours of operation.
• Resolved customer complaints in a timely manner by listening to their concerns and finding solutions that best fit their needs.
• Managed day-to-day operations including scheduling shifts, ordering supplies, overseeing inventory levels, and ensuring compliance with health codes.
• Created monthly financial reports to track sales goals and profit margins.
• Ensured that all customers received prompt, friendly, and courteous service.
• Trained kitchen staff on proper sanitation techniques, safe food handling procedures, menu items, cooking times.
• Assisted in the hiring process for new employees and conducted orientation sessions.
• Developed strategies for increasing revenue through marketing initiatives such as loyalty programs or catering services.

• Performed weekly safety inspections of the premises including checking emergency exits and fire extinguishers.
• Resolved customer complaints in a professional manner while maintaining brand integrity.
• Analyzed operational data such as sales reports, customer feedback surveys and other metrics to identify opportunities for improvement.
• Monitored employee performance to ensure compliance with company standards.
• Created weekly schedules for FOH staff that optimized efficiency while meeting labor cost goals.
• Ensured the restaurant complied with health regulations by conducting regular inspections of food storage areas, equipment and surfaces.
• Maintained accurate records of daily transactions, including cash, credit card and check payments.
• Provided guidance and support to FOH personnel when dealing with difficult customers or situations.
• Trained new staff on proper customer service techniques, policies and procedures.

• Coordinated team activities and delegated tasks to ensure efficient completion of projects.
• Created training materials and conducted group trainings on new processes or procedures.
• Established clear expectations for employees, providing guidance when needed.
• Resolved customer complaints in an effective manner while maintaining a high level of customer service.
• Reviewed customer service surveys and implemented strategies to improve customer satisfaction ratings.
• Reviewed completed work to verify consistency, quality, and conformance.
• Kept work areas clean, neat and free of safety hazards to maximize efficiency.
• Motivated and empowered team members to build customer satisfaction and loyalty to support retention and growth.

Oversaw complete event operations at Cambay Hotel from booking to execution.
Collaborated with events manager to finalize client specifications efficiently.
Engaged with guests throughout events, addressing needs promptly.
Led kitchen and food & beverage teams to ensure seamless task completion.
Confirmed all arrangements prior to event dates to guarantee readiness.
Exhibited strong multitasking skills in managing event logistics and team coordination.

• Assisted in the development of menus, ensured quality control, monitored stock levels and liaised with suppliers.

Oversaw events from setup to completion, ensuring alignment with organizer specifications.
Managed team responsibilities and delegated tasks effectively among banquet associates.
Executed operational strategies for 342 guest rooms and extensive event spaces.
Gained in-depth knowledge of banquet operations and event management processes.
Facilitated communication between departments to enhance service delivery.
Achieved prompt promotion to event executive within months due to outstanding performance.
Supervised banquet activities, maintaining high standards of service and organization.
Coordinated logistics for largest conference room, accommodating diverse events.

• Executed table and buffet setups for breakfast, lunch, and dinner services.
  Enhanced guest experience through upselling and suggestive selling techniques.
  Utilized food and beverage service methods to achieve exceptional guest satisfaction.
  Gained experience in bar, in-room dining, and tea lounge operations.
  Contributed to successful banquet operations and event management.
  Promoted to senior associate in banquets and events due to outstanding performance.
  Recognized as Employee of the Month twice for exemplary service delivery.