SIDDHARTH HEGDE

• Carefully interviewed, selected, trained and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Reconciled cash and credit card transactions to maintain accurate records.
• Led and directed team members on effective methods, operations and procedures.
• Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations.

● Bar Design.

● Food and Beverage menu planning.

● Recruiting, Training and Supervising Staff.

● Ensuring Compliance with licensing, Hygiene and Safety Standards.

● Promoting and Marketing the business.

● Preparing and Presenting Reports (Sales, Inventory, Staffing).

● Overseeing stock.

● Agreeing and Managing Budgets.

● Producing Staff Rotas.

● Listing and Pricing the Bar Menu and Wine Menu.

● Planning and setting the Bar Layout and the Equipment.

● Handling F.L.R. and Excise.

● Implementing Control Procedures.

● Budgeting.

● Handling Bar Stock Inventory.

● Training the staff on Bar Hygiene Standards.

● Bar Costing.

● Purchase of Alcohol.

● Training the staff regarding bar service standards.

● Motivating staff.

● Making Infusion and Molecular Cocktails.

● Teaching basic cocktail flare and bar tricks.