ROSHAN NEEHAUL

• Managed daily restaurant operations, ensuring smooth service and customer satisfaction.
• Trained and supervised staff on operational procedures and customer service standards.
• Developed menus in collaboration with chefs to enhance dining experience and offerings.
• Implemented health and safety regulations to maintain a safe dining environment.
• Evaluated employee performance, providing feedback and coaching for improvement.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.

• Maintained an up-to-date knowledge of all menu items, ingredients and preparation methods.
• Supervised cleaning activities at the end of each shift to maintain a sanitary environment.
• Resolved customer complaints promptly in a professional manner.
• Monitored dining room activity to ensure promptness of service, cleanliness of tables and overall guest satisfaction levels.
• Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.

• Solved customer complaints effectively and efficiently.
• Provided support and guidance to colleagues to maintain a collaborative work environment.
• Assisted in the preparation of construction documents including details, specifications and schedules.
• Maintained updated knowledge through continuing education and advanced training.
• Stayed informed about daily specials, new menu items, promotions.
• Monitored dining room for cleanliness and proper set-up at all times.
• Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.

• Stayed informed about daily specials, new menu items, promotions.
• Monitored dining room for cleanliness and proper set-up at all times.Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
• Satisfied customers by topping off drinks and offering condiments, napkins andother items.
• Performed opening and closing duties such as setting up the dining area,restocking supplies.
• Trained new employees to perform duties.
• Checked with customers to determine satisfaction with meals, promptly takingaction to correct problems.
• Assisted in training new servers.
• Provided excellent customer service to ensure satisfaction.

• Ensured compliance with all food safety regulations and sanitation standards.

•Supervised and trained staff in customer service, food handling, and safetyprotocols.

•Developed strategies for improved operational efficiency and customer satisfaction.

•Managed day-to-day operations of restaurant, including scheduling, budgeting,and inventory control.

•Resolved customer complaints in a professional manner to maintain positive relationships with guests

•Provide excellent service to ensure satisfaction

•Greet customers and present menu

• Provided exceptional service to high volume of daily customers.

•Operated POS terminals to input orders, split bills and calculate totals.

•Checked with customers to determine satisfaction with meals, promptly takingaction to correct problems.

• Stayed informed about daily specials, new menu items, promotions.

•Dispatch daily tasks, allocates working area to other chef de rang

•To ensure all tasks have been achieved before closing

•Sets up Tables and working area as per hotel standard

•Engaged each and every restaurant guest through effective communication andactive listening skills, delivering exceptional service.

• Maintained knowledge of bar and menu options to preparedrinks and make food recommendations
• Resolved escalated customer complaints to maximize satisfaction
• Maintained detailed inventory of bar supplies and stocked work areas
• Interviewed, hired and trained staff to improve customer retention and bolstersales
• Introduced new concepts and signature drinks, developed promotions andcreated customer engagement events to increase revenue
• Created daily drink specials to increase sales volume and revenue.
• Planned and updated menus to accommodate customer preferences

•Checking in on dining customers to enquire about foodquality and service

•Monitoring inventory and ensuring that all food supplies and other restaurantessentials are adequately stocked

•Monitoring the restaurant's cash flow and settling outstanding bills

•Reviewing customer surveys to develop and implement ways to improve customerservice.

•Maintained dining and food service areas to maximize safety and cleanliness.

•Welcomed and thanked guests to demonstrate appreciation for patronage.

•Dispatch daily tasks, allocates working area to other chef de rang

•To ensure all tasks have been achieved before closing

•Sets up Tables and working area as per hotel standard.

•Engaged each and every restaurant guest through effective communication andactive listening skills, delivering exceptional service.

• Cordially welcomed guests to restaurant and led patrons to seats.

•Cleared away dishes, utensils and glasses when patrons finished eating andbrought clean silverware for subsequent course.

•Assisting management meeting

•Report and responding mail

•Opening and Closing of restaurant• Monthly Inventory

•Check daily occupancy

•Grooming of staff Supervise all front and back of the house

•Train new recruits and provide ongoing training for all restaurants staff

•Manage restaurant staff work schedules

•Implement and manage new pool drink program

•Attend and resolve customer complains tactfully and in a professional way

•Resolved client issues by delivering excellent customer service and maintainingpositive attitude

•Balanced cash drawer daily and performed all opening and closing duties

•Shadowed managers to gain understanding of organizational expectations andmanagement techniques.

•Dispatch daily tasks, allocates working area to other chef de rang

•To ensure all tasks have been achieved before closing

•Sets up Tables and working area as per hotel standard.

•Cordially welcomed guests to restaurant and led patrons to seats.

•Cleared away dishes, utensils and glasses when patrons finished eating andbrought clean silverware for subsequent course

•Provide excellent service to ensure

satisfaction

•Greet customers and present menu

•Maintained knowledge of menu items, ingredients and preparation methods to assist guests with menu selection.

•Serves meals to guests in their room

•Carries silverware and food on tray

•Clearing of tray from guests room.

•Maintained clean, neat and professional uniform to promote positive corporateimage.

•Took telephone orders, billed items to rooms and communicated orders to kitchen.