Tomjit Mondal

Analyzed sales data to manage cluster performance and make informed financial decisions.

• Prepared budgets for 4 restaurant within cluster.
• Conducted mandatory health, safety and maintenance checks in cluster shops.
• Implemented trending initiatives to help drive sales across cluster.
• Coached, mentored and built high-performing sales team.
• Developed unique ways to drive sales through events, community activities and local marketing campaigns.
• Planned and managed budgets by initiating and assessing cost control techniques.
• Maintained in-stock levels through precise inventory management.
• Set, enforced, and optimized internal policies to maintain responsiveness to demands.
• Traveled to over 3 locations per week to manage each store and perform reviews of individual managers and employees.
• Assisted in recruiting, hiring and training of team members.
• Reported issues to higher management with great detail.
• Interacted well with customers to build connections and nurture relationships.
• Developed processes to save on costs and prevent losses.
• Enhanced regional branch performance by implementing proven management processes to increase revenue.
• Analyzed market trends and customer feedback to develop new strategies for improving operations.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Led weekly meetings with regional staff to review progress, address challenges and drive timely task completion.
• Spearheaded operational procedures and processes to improve efficiency and optimize operations.
• Devised and executed training plans for new and existing staff to support competency and compliance.
• Built and maintained relationships with local vendors, suppliers and partners to maximize supply chain management.
• Negotiated contracts and agreements to optimize cost savings and efficiency.
• Monitored and analyzed performance data, identifying areas of improvement and developing corrective action plans.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Developed efficient operational processes to optimize resources and improve overall cluster performance.

• Managed large-scale projects and introduced new systems, tools, and processes to achieve challenging objectives.
• Evaluated hiring, firing, and promotions requests.
• Ordered new equipment and inventory and scheduled repairs for damaged equipment.
• Implemented productivity benchmarks across all departments to maximize company revenue.
• Held monthly meetings to create business plans and workshops to drive successful business.
• Conducted performance evaluations, compensations and hiring to maintain appropriate staffing requirements.
• Executed appropriate staffing and budgetary plans to align with business forecasts.
• Provided strong leadership to enhance team productivity and morale.
• Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
• Recommended and implemented successful strategies to maximize revenue.
• Reviewed and analyzed reports, records and directives to obtain data required for planning department activities.
• Identified cost improvement changes and cost savings plans to increase company savings.
• Brainstormed and developed sales strategies to achieve short and long term sales revenue objectives.
• Established strong relationships with clients and stakeholders, ensuring long-term partnerships and repeat business.
• Reduced costs, optimized resource allocation, and improved efficiency in managing projects.
• Implemented and developed operational standards, policies and procedures.

• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Led and directed team members on effective methods, operations, and procedures.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Carefully interviewed, selected, trained, and supervised staff.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Oversaw food preparation and monitored safety protocols.
• Maximized quality assurance by completing frequent line checks.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Motivated staff to perform at peak efficiency and quality.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Analyzed daily sales figures and developed strategies to increase sales.
• Managed team of up 30 restaurant staff, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.

• Established objectives to offer team members clear roadmap to help company achieve overall goals.
• Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
• Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Reduced employee turnover with hands-on leadership and coaching.
• Met with management to discuss work plans and develop enhancements and strategies to achieve operational objectives.
• Evaluated work of 10 floor employees to improve performance.

• Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
• Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
• Set tables for basic and specialized services based on reservations.
• Prepared salads and desserts in tableside service.
• Greeted guests, answered questions about menu selections and offered drink pairings.
• Took basic reservations and communicated with waitstaff and kitchen about special accommodations.

• Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
• Offered advice and assistance to customers, paying attention to special needs or wants.
• Provided primary customer support to internal and external customers.
• Processed customer service orders promptly to increase customer satisfaction.

• Greeted guests warmly to foster welcoming environment.
• Maintained up-to-date knowledge of menu options, specialties, and menu deviations to accurately relay information to guests.
• Entered orders accurately to produce finalized checks and attain correct payments from guests.
• Cleaned and set up tables to promptly seat guests and reduce wait times.
• Provided courteous, friendly service while multitasking in fast-paced environment.
• Checked on guests throughout meal to attend to needs and provide great service.
• Remained focused, calm and professional during peak rush hours.