BHUMI RAJ GURUNG

• Enhanced customer satisfaction with excellent communication, problem-solving skills, and timely resolution of issues.
• Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
• Evaluated customer feedback on a regular basis to identify areas for improvement within venue operations and implemented necessary changes accordingly.
• Supervised events from start to finish using effective crowd control methods.
• Implemented inventory control measures for venue supplies and equipment to reduce waste and improve cost management.
• Developed annual budgets for the venue operations, closely monitoring expenses to ensure profitability targets were met or exceeded.
• Assisted in recruiting, hiring and training of team members.

• Planned and worked to budgets, maximized profits, administered payrolls
• Recruited new staff, trained and developed existing staff, coordinated staff schedules
• Ensured high standards of customer service were observed at all times
• Preparing reports and other performance analysis documentation
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Coordinated and organized all restaurant inventory.
• Motivated staff to perform at peak efficiency and quality.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

• Supervises daily shift operations and ensures compliance with Food & Beverage policies, standards and procedures.

• Reports and handles all complaints, concerns or special requests of guests.

• Conducts daily briefings and shares important operational and guest information with the team.

• Prepare staff rota/timesheets and ensure punctuality and management of meal breaks.

• Allocate tasks to the team to ensure all duties carried out thoroughly and on time.

• Coaches, trains and guides the team to enhance the skills of the team and ensures that established cultural and core standards are met.

• Maximize financial performance of the division by driving upselling and control of operating expenses through effective management of inventory and cash control.

• Ensure accurate and timely delivery of orders to guests whilst providing a distinctive experience.

• Performs additional duties within the F&B department and assists in the completion of administrative tasks and reports.

• Maintain par stock and ordering Items using Birch streets systems.

• Ensure staff is working together as a team to ensure optimum service and that guest needs are met.

• Inspect grooming and attire of staff, and rectify any deficiencies.

• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.

• Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests.

• Complete work orders for maintenance repairs(Samfex) and IT issue related.

• Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation.

• Develop and maintain positive working relationships with others, support team to reach common goals.

• Fill up Daily Operation Reports.

• Deputize in the absence of the restaurant manager and ensure smooth functioning of the restaurant.

• Assist with Manager for any Events, Function and Program.

• Briefing staff and duty allocation.

• Greet and Receive VIP guest and take order.

• Handling guest complaints.

• Maintain par stock and daily making of opening and closing inventory.

• Daily checking opening and closing checklist.

• Train the staff about the standard service and up selling and suggestive selling.

• Assist the Manager in Paper work.

• Daily closing of Total sales.

• Deputize in the absence of the supervisor and ensure smooth functioning of the restaurant.

• Assist with supervisor for any Events, Function and Program.

• Ensures that hotel brand standards and SOP's are consistently implemented.

• Conducts monthly inventory checks on all operating equipment and supplies.

• Take an active role in coaching and developing junior staff.

• Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.

• Completes the daily responsibilities that are set for each individual shift.

• Maintain par stock and daily making of opening and closing inventory.

• Daily checking opening and closing checklist.

• Complete closing duties, including restocking items, turning off lights, etc.