Yogesh Poojary

• Purchased adequate quantities of food, beverages, equipment and supplies.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Reconciled cash and credit card transactions to maintain accurate records.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Carefully interviewed, selected, trained and supervised staff.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Prepared for and executed new menu implementations.
• Correctly calculated inventory and ordered appropriate supplies.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Provide on-going training and refinement for existing staff
• Direct report to Restaurant General Manager
• Be motivating leader to staff to constantly improve and exceed customer expectations
• Maintain proper sanitation protocols at all times
• Ensure COGS budgets are being met while maintaining quality
• Learn all ordering and inventory systems
• Ensure proper food quality and presentation at all times

• Assist in overall supervision of department as outlined in manager’s job description
• Responsible for assigned shift, assisting in overall management
• Follow up on established training steps
• Order daily supplies
• Performing other tasks as directed by management
• Train and develop other management staff and team members
• Supporting management team and General Manager in their operational decisions
• Stay on floor during peak hours

• Responsible for operating F&B outlets assigned to him/ her.

• Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly.

• Organizing duty roster of service staff.

• Making Food Cost Report, inventory, Training

• Should able to introduce innovative ideas for generating targeted sale

• Guest interaction, menu planning. Addressing guest requirement and reaching to them.

Achievements :

Promoted as Asst. Restaurant Manager for F&B service

• Communicate service needs to chefs and stewards throughout functions.

• Ensure restaurants are ready for service.

• Ensure proper centerpieces are displayed on every table.

• Inspect cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction.

• Set tables according to type of event and service standards.

• Communicate additional meal requirements, allergies, dietary needs, and special requests to kitchen.

• Maintain cleanliness of work areas throughout the day.

• Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.

• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.

• Welcome and acknowledge all guests according to company standards.

• Speak with others using clear and professional language, and answer telephones using appropriate etiquette.

• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.

• Perform other reasonable job duties as requested by Supervisors.

• • Welcomes customers into restaurant and seat them according to their needs
• Interact with customers directly and quickly in manner which promotes highest level of customer service
• Responsible to receive and deliver of food orders in fast and friendly manner
• Ensure accurate cash handling and balancing of daily cash outs
• Demonstrate teamwork by keeping an eye on fellow server’s tables and help out when possible
• Responsible for delivering excellent customer service
• Bussing and resetting tables and ensuring dining area is clean and tidy
• Display knowledge of the food menu, wine & liquor menu, ingredients in specialty drinks, and liquor laws
• Moves along the dining experience along without rushing the guest, ensuring all the plates are cleared, coffee, desert or possible an after dinner drink is offered
• Achievements :
• Promoted as Bar Trainer for F&B service of 1st April 10
• Extra Work:
• 1. Writing FLR(Foreign liquor register) and maintain the register
• 2. Maintain physical liquor inventory and maintain inventory register

• Took orders, served food, cleared tables.

• Prepared restaurant for next shift (filled condiments, silverware, etc.).

• Cleaned wait station (wiped counter, cleaned soda/coffee/juice machines).

• Served customers and work with other staff in friendly/courteous/helpful/professional manner.

• Escorted customers to their tables.

• Informed customers of daily specials.

• Presented menus to patrons and answered questions about menu items, made recommendations upon request.

• Brought wine selections to tables with appropriate glasses, and poured wines for customers.

• Filled salt, pepper, sugar, cream, condiment, and napkin containers.

Achievements :

Promoted as Bartender on 1st April 09

1. Job Title : Bartender

• Mixed ingredients to prepare cocktails and other drinks.

• Displayed excellent customer service and cash handling skills.

• Served food to customers seated at the bar.

• Always create fun atmosphere at bar by introducing regular guest to the first time visitor.

• Ordered supplies from outside vendors and maintained an inventory of supplies.