HARSHIT BELWAL

• Managed daily operations for smooth restaurant functioning.
• Streamlined staff rotas to optimise efficiency.
• Enhanced customer satisfaction by addressing and resolving complaints promptly.
• Increased table turnover rate with efficient floor management.
• Coordinated events and parties to increase restaurant revenue.
• Maintained high standards of cleanliness within the restaurant premises, upheld reputation of establishment.
• Developed relationships with suppliers for better inventory management.
• Oversaw budgeting and financial planning, maintained profitable margins whilst ensuring top-notch service quality.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.

• Maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Applied expertise in market and menu trends to exceed restaurant performance standards.
• Estimated supply requirements based on historical needs and projected business levels.
• Developed and maintained staff to provide hospitable, professional service while adhering to policies and business initiatives.
• Facilitated staff training, resulting in better customer service.
• Conducted daily pre-shift and weekly departmental meetings to maximize organizational efficiency.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Trained workers in every position, including food preparation, money handling and cleaning roles.

• Setup as per the al Khoory Group standard.
• Have crafted FOOD MENU COMPODIUM
• Have studied the market and set the buffet prices to increase the footfall And Revenue
• Have successfully opened 1 Banquet venues Al Bustan and have done their setup as per the al Khoory Group standard.
• Have thoroughly studies the market and set the mocktail as per the trend.
• Have opened the one Indian Spices or one Arabic restaurant and set the SOP
• Assessed food and beverage quality before serving, confirming direct reports continuously produced items to high-quality standards.
• Maintained extensive knowledge of food and beverage menus to efficiently answer staff and customer queries.

• Prepared food items following standard recipes and menu to guarantee consistency and accuracy of product.
• Managed food and beverage inventory by counting stock counts daily and ordering low-stock supplies when required.
• Kept kitchen, restaurant and bar within hygiene regulations by instructing staff to sanitise areas regularly and after customer use.
• Maintained extensive knowledge of food and beverage menus to efficiently answer staff and customer queries.

• Improved customer satisfaction by providing attentive and professional service.
• Delivered impeccable service for enhanced dining experiences.
• Achieved prompt resolution of complaints with diplomatic dispute management.
• Managed high-volume orders to ensure timely delivery of meals.
• Maintained cleanliness in dining area for a pleasing atmosphere.
• Demonstrated menu knowledge to assist patrons in meal selections.

• Monitored inventory levels, promptly ordering low-stocked supplies and ordering extra for busier periods.
• Maintained outstanding customer satisfaction by delivering food and drinks on time in high-pressure environments.
• Promptly resolved customer complaints promptly, escalating larger operational concerns to management.
• Provide excellent customer and personalized service including recognizing needs, complaints resolution and achievement of quality service standards.

(Got awarded as Best trainee of the batch 2018 ).