Ashwin John Mammen

• Liaised with sales, marketing and management teams to develop solutions and accomplish shared objectives.
• Built talented and valuable team of departmental employees through mentoring, coaching and teaching skills.
• Supervised and effectively trained 13 employees to decrease process lags and boost productivity.
• Promoted business strategy by implementing improvements based on guest feedback.
• Answered questions about store policies and addressed customer concerns.
• Trained and guided team members to maintain high productivity and performance metrics.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Demonstrated exceptional knowledge of process optimization in relation to profit and loss.
• Handled problematic customers and clients to assist team and maintain excellent customer service.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.

Signature Steakhouse- 665°F

• HYSTAR Diamond Award recipient for Q4 2020.
• Run shift without supervision and empowered decision making.
• Spot and turnaround underperforming KPI's.
• Analyzed trends, Profit & Loss statements and monitored customer behaviors to serve as predictors for future marketplace actions.
• Determined operational weak points and implemented corrective actions to resolve concerns and facilitate results.
• Menu Engineering and Analysis.
• Organized budget documentation and tracked expenses to maintain tight business controls..
• Developed and implemented performance improvement strategies and plans to promote continuous improvement.

Signature Steakhouse- 665°F

• Delivered in-depth training to customer- facing roles to promote strong team performance.
• Accurately completed and end-of-day financial tasks of cash and card transactions daily.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Guest Management and Resolve challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Enforcing brand standards and formulating SOP.

French All Day Dining Restaurant (Pre-Opening Team)

• Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
• Payroll and manning hours management.
• Achieved recognition from senior management for contribution to Restaurant's success, including managing sales, employees and operations to foster optimal performance.
• Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.

Awarded Fine Dine Contemporary European Restaurant

• Checked dining area supplies, including linens and wrapped silverware, and replenished low stock.
• Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.
• Assisted cashiers with processing customer payments and documenting orders.
• Delivered exceptional guest experiences through attentive service and quick response to issues.
• Monitored temperature of cases, shelves and storage areas and reported failures to manager.

Awarded Fine Dine Contemporary Australian Restaurant

• Rotated through all prep stations to learn different techniques.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Rotated food regularly, removing outdated items for proper disposal.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently to meet customer needs.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Decreased customer wait times by enlisting coworkers assistance for multi-order delivery to avoid spilling or dropping food.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.