SRIMOY BHATTACHARYA

• Implemented new technologies to streamline workflow processes within the unit.
• Adhered to company-wide policies regarding confidentiality of information.
• Addressed and resolved customer complaints, ensuring satisfaction and maintaining service quality.
• Established performance standards and operational procedures in line with organizational goals.
• Developed and maintained budgets for the unit, closely monitoring expenses.
• Coordinated with other departments to facilitate smooth workflow and achieve company objectives.
• Created and managed unit's budget and trained and hired employees.
• Created reports on departmental activities for senior management review.

• Reviewed and updated menus in collaboration with chefs, incorporating seasonal ingredients and customer preferences.
• Trained newly hired employees on service techniques, company procedures and safety processes.
• Analysed customer feedback to identify areas for improvement, leading to increased satisfaction rates.
• Maintained cleanliness and organisation within the dining area, adhering to hygiene standards.
• Managed inventory, placed orders for supplies, and monitored stock levels to maintain optimal operational flow.
• Supervised a team of 15 staff members, providing training and feedback to improve service standards.
• Ran operations successfully according to industry best practices and owner standards.
• Coordinated with the kitchen team to ensure timely preparation and delivery of high-quality dishes.
• Monitored customer feedback, implementing changes to rectify issues and bolster satisfaction levels.

• Managed daily operations of the restaurant, overseeing food quality and customer service standards.
• Scheduled employees to keep shifts well-staffed.
• Managed daily operations of a busy city centre restaurant, overseeing both front-of-house and kitchen staff to maintain high service standards.
• Handled inventory management, including ordering supplies and conducting regular stock takes.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Coordinated with the kitchen team to maintain timely food delivery and high-quality presentation.
• Resolved customer complaints with professionalism, offering solutions to ensure satisfaction.
• Maintained high levels of cleanliness, organisation, storage and sanitation of food and beverage products to ensure quality.

• As a bar executive
• Collaborated with team members to achieve target results.
• Managed complaints with calm, clear communication and problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Engaged with customers to better understand needs and deliver excellent service.
• Resolved customer queries and problems using effective communication and providing step-by-step solutions.
• Handled customer concerns and escalated major issues to supervisor.
• Picked up additional tasks to aid team success.

• As a bar Executive
• Collaborated with team members to achieve target results.
• Managed complaints with calm, clear communication and problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Engaged with customers to better understand needs and deliver excellent service.
• Resolved customer queries and problems using effective communication and providing step-by-step solutions.
• Handled customer concerns and escalated major issues to supervisor.

• As a snr bartendar
• Kept bar stocked and organised for easy access and quick service to customers.
• Took customer orders and prepared drinks following best practices for each type.
• Cleaned bar of discarded items and wiped up spills without delay to maintain professional appearance.
• Washed and put away glassware after customer use, maintaining ready stock for customer service.
• Adhered to strict hygiene and cleanliness standards, maintaining a spotless bar area at all times.
• Verified customer age using official government identifications prior to serving alcohol.
• Managed bar inventory, conducted stock takes, and placed orders to maintain optimal supplies.

• Kept bar stocked and organised for easy access and quick service to customers.
• Took customer orders and prepared drinks following best practices for each type.
• Cleaned bar of discarded items and wiped up spills without delay to maintain professional appearance.
• Assisted with stock counting, ordering and replenishing.
• Verified customer age using official government identifications prior to serving alcohol.
• Managed bar inventory, conducted stock takes, and placed orders to maintain optimal supplies.
• Customised drink orders based on customer preferences, demonstrating versatility and expertise.

As an assistant bartender.

• Managed complaints with calm, clear communication and problem-solving.
• Maintained clean, safe working environments to eliminate accident risks.
• Built and maintained courteous and effective working relationships.
• Handled customer concerns and escalated major issues to supervisor.
• Resolved customer queries and problems using effective communication and providing step-by-step solutions.