VOBILINENI VENKATESH

• Hide suggestions Area Manager at Rebel Foods, Main focus is on ensuring that all kitchens meet or exceed operational and quality standards while driving business growth and customer satisfaction. I am responsible for managing a team of kitchen staff, optimizing processes, and collaborating with various departments to achieve organizational goals.
• Monitor kitchen performance metrics, such as food quality, and delivery times, implementing improvements are needed.
• Manage inventory levels, order supplies, and coordinate with vendors to ensure a smooth supply chain.
• Monitor and manage budgetary constraints, optimizing costs without compromising on quality or service.
• Ensure compliance with local health and safety regulations, food safety standards, and licensing requirements.
• Implemented process optimizations that resulted in improved order fulfillment and reduce delivery times. Successfully managed budgetary constraints, achieving significant cost Savings with put compromising on service quality.
• Increased overall sales by 20% through capitalizing on new potential opportunities
• Supervised 7 locations to enforce high-quality standards of operation.

• I have Proven experience as a Restaurant General Manager in the hospitality industry. Strong leadership, communication, and organizational skills
• Direct and oversee all aspects of the restaurant's daily operations. Ensure compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance, and inventory management.
• Control costs and optimize restaurant financial performance through effective budgeting, forecasting, and cost control measures.
• Recruit, train, supervise, and motivate restaurant staff. Create and maintain a positive
• and productive work environment, ensuring staff morale remains high.
• Develop and implement marketing strategies to promote the restaurant's services. Drive
• sales and maximize profitability through effective sales techniques and
• promotional activities. Oversee inventory levels and ensure accurate inventory
• control. Monitor food and beverage costs and inventory wastage.
• Developed Multiple during the tenure period had 16 people trained and promoted to different designation, supporting on the career growth.

• · Maintain food and equipment inventories, and keep inventory records.
• · Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
• · Catering and a Food Truck Served specialized menu made out of millets making it a healthier option to have food for the customer. My duty & responsibility is to Design menu and ensure right quality and taste being served to the client and also working with Sent out banquet event orders and worked closely with customers in the planning of their events. Work well with the direction of other people and as part of a team.
• Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them
• Developed systems and procedures to improve operational quality and team efficiency

· Main role is assisting Restaurant Managers in all management tasks also running The restaurant in absence of store manager. Decision making in leading the team. I also have responsibility of supervision of planning teams their training and recruitment and their respective controls ensure that quality and safety are safeguarded in restaurants as well as contribute in operational results and sales forecasts. .