Subhajit Biswas

Joined as a Floor Manager as pre-opening staff for a 600-cover property.
Managed daily operations of a busy city centre restaurant, overseeing both front-of-house and kitchen staff to maintain high service standards.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Trained new staff members in customer service and operational procedures, enhancing team competence and service quality.
Scheduled employees to keep shifts well-staffed.
Led through a customer and quality-focused approach to improve guest experience.
Pitched in to help with meal service and kitchen tasks during peak periods and employee absences.
Interviewed and hired skilled personnel to fill restaurant positions.
Monitored service periods and realigned team positions to provide optimal coverage to meet customer demands.
Maintained up-to-date knowledge of food and beverage trends, incorporating popular items into the menu offerings.
Delivered pre-shift briefings setting individual and collective responsibilities.
Monitored compliance with food hygiene regulations, conducting regular training sessions to ensure staff adherence to standards.
Collaborated with the kitchen team to streamline order processes, reducing wait times and enhancing customer satisfaction.
Coordinated with chefs to develop seasonal menus, incorporating feedback from customers to continually improve dining experience.
Managed event bookings, coordinating with clients to tailor services for special occasions and ensure seamless execution.
Analysed customer feedback, identifying areas for improvement and implementing changes to boost dining experience.
Supervised inventory management, ordering supplies and negotiating with vendors to control costs and maintain stock levels.
Trained newly hired employees on service techniques, company procedures and safety processes.
Ran operations successfully according to industry best practices and owner standards.

• Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
• Improved customer satisfaction by ensuring consistent quality of food and service.
• Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
• Maintained compliance with state and local regulations pertaining to food safety and sanitation practices.
• Ensured timely order preparation and delivery by optimizing kitchen workflow processes.
• Collaborated with kitchen staff to develop new menu items that boosted sales revenue.

• Optimized seating arrangements to accommodate maximum occupancy while maintaining excellent levels of customer comfort.
• Created a positive work culture by fostering open communication channels between staff members.
• Increased overall revenue through targeted marketing campaigns and promotional activities.
• Boosted employee retention rates through regular performance reviews, feedback sessions, and opportunities for professional development.
• Handled customer complaints professionally and efficiently while taking proactive steps to prevent future issues from arising.

• Coordinated dining room staff schedules to provide adequate floor coverage.
• Displayed functional familiarity with Microsoft Office functions such as Excel and Word.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Monitored staff performance to ensure consistent excellence in service delivery.
• Served as a liaison between kitchen staff and guests, communicating special requests or allergy concerns effectively.
• Collaborated with chefs to accommodate dietary restrictions or special requests from guests.
• Completed restaurant opening and closing functions that included POS report generation.
• Coordinated dining room staff schedules to provide adequate floor coverage.
• Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.

• Identified operational inefficiencies and implemented corrective measures to increase effectiveness.
• Championed continuous improvement efforts within the organization by promoting best practices for processes, tools, or technologies.
• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
• Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.

• Assisted in menu planning, offering insights into guest preferences and dietary requirements for tailored dining experiences.
• Developed strong relationships with suppliers, negotiating favorable terms on bulk orders while maintaining high-quality product standards.
• Led training sessions for new hires, instilling the importance of teamwork and customer service excellence from day one.
• Facilitated cross-departmental collaboration by participating in weekly management meetings, sharing insights from the stewarding team''s perspective to inform strategic decision-making processes.
• Conducted regular performance reviews of stewarding team members, identifying areas of improvement and opportunities for growth within the organization.

• Managed inventory control, reducing waste and maintaining optimal stock levels for efficient operations.
• Assisted in menu planning, offering insights into guest preferences and dietary requirements for tailored dining experiences.
• Developed a comprehensive onboarding process for new hires, providing them with essential knowledge and resources to excel in their role from day one.
• Collaborated with kitchen staff to maintain seamless communication, resulting in timely food delivery and enhanced guest experience.
• Mentored junior stewards, providing guidance on best practices and fostering a strong team dynamic for consistent service excellence.

• Played an active role in reducing waste and energy consumption by following eco-friendly practices throughout daily tasks.
• Maintained accurate inventory management for food supplies and tableware, avoiding shortages or overstocking issues.
• Collaborated with team members to maintain smooth operations during high-traffic periods, minimizing wait times.
• Assisted in training new stewards on company policies and procedures, fostering a supportive team environment.
• Contributed to overall guest satisfaction by promptly addressing inquiries or requests made throughout their stay.

• Handled challenging situations with tact and professionalism, resolving passenger complaints and concerns.
• Demonstrated strong multitasking abilities by managing multiple tables simultaneously while maintaining friendly demeanor.
• Played an active role in reducing waste and energy consumption by following eco-friendly practices throughout daily tasks.
• Performed thorough cleaning tasks after each shift, maintaining a spotless work area for colleagues and patrons alike.

• Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
• Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
• Collaborated with team members to ensure seamless coordination during peak service hours.
• Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.