Sunit Singh Yadav

Operational Oversight Staff Management Strategic Planning and Development

• Coordinate daily operations across both front-of-house (FOH) and back-of-house (BOH) to ensure seamless service.
• Monitor and maintain inventory levels, placing orders as necessary to prevent shortages.
• Ensure compliance with health, safety, and sanitation regulations to provide a safe dining environment.
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Recruit, hire, and train staff members, fostering a team-oriented atmosphere.
• Develop staff schedules, manage payroll, and conduct performance evaluations.
• Provide ongoing training and feedback to enhance service quality and operational efficiency.
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Implement policies and protocols that will maintain future restaurant operations.
• Collaborate with senior management to set long-term goals and business strategies.
• Stay informed about industry trends and competitor activities to adapt and innovate.
• Implement new technologies and processes to enhance operational efficiency.
• Familiarity with restaurant management software, like Opera,Micros,Showman Ultra,Win-HMS
• Strong leadership, motivational and people skills.
• Acute financial management skills.

• Manager for Pre-Opening of Brewery Seven Rivers Brewing Co.in Taj Holiday Village, Goa
• Manager for Pre-opening of House of Nomad(Gastro Bar) in Taj Holiday Village, Goa.
• Overseeing the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training.
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behaviour on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check the quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.

• Opening and closing the restaurant.
• Hire, train and mentor new staff members.
• Schedule shifts and assign table sections to waitstaff.
• Resolve customer questions and complaints professionally.
• Conduct payroll activities accurately and on time.
• Ensure the restaurant follows health and safety regulations.
• Place orders for ingredients, utensils and equipment as stock is depleted or damaged.
• Source better deals on resources and equipment as needed.
• Record all income and expenses, make sure cash registers are balanced at the end of every shift.

• Worked as an Outlet In Charge Of In Suite Dining.
• Have exposure of Multi-Cuisine Restaurant, looked after all the operations.
• Exposed to all the hotel department in order to understand the basic operations and coordination with food & beverage department.
• Supervised 20 plus employees during a shift.
• Knowledge of information technology principals & terminology.
• Knowledge of windows operating system and applications.
• Know how to operate SAP & MS OFFICE.
• Holding full responsibility for operational functioning, procedural enhancements, and coaching, quality management, team motivation, and administrative efficiency throughout my 6-year career as an In Suite Dining Incharge.
• Worked as Personal Butler in the Retreat, during VIP visits in Wedding Seasons as, we were the first point of contact in the hotel after, guests Checks-in.

• Worked in Surya mahal, Multi-cuisine restaurant with 140 cover capacity.
• Senior incharge of crockery, cutlery,and glassware inventory.
• Nominated as the Best Employee of the department for the year 2016.
• Assigned as trainer for new assistant in order to familiarize them with the department operations and requirements and to settle them well in the department.
• Conducted feasibility study to determine acquisition value of every guest.
• Decreased office expenditures 15% by implementing needed controls on stock/supplies and standardizing ordering procedures.