SHUBHRA BISWAS

• Promoted a positive work culture by fostering teamwork, open communication, and professional development opportunities for staff members.
• Implemented cost control measures to minimize waste and optimize inventory levels, reducing operational expenses.
• Collaborated with culinary teams to create diverse menus reflecting seasonal ingredients and trending flavors.
• Enhanced customer satisfaction by implementing innovative food and beverage menu concepts.
• Improved overall dining experience by maintaining a clean, inviting, and well-organized environment for guests.
• Increased staff performance with thorough training programs focused on service, safety, and product knowledge.

• Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
• Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
• Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
• Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.

•Ensuring the highest standards of Food and Beverage Service.

•Taking care of 194 covers Coffee Shop along with the Coffee Shop Bar.

•Responsible for training & developing restaurant staff.

•Dealing with queries and resolving Guest complaints.

•Advising Guests on Food & Beverage selection.

Resolving Guest complaints by fulfilling their expectations.

•Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests.

•Plan and conduct meetings for outlets monthly to ensure staff are correctly communicated with and that staff are consistently trained and well- motivated.