Ashith Don

Event Planning and Coordination:

• Collaborate with clients to understand event needs and preferences.
• Develop event plans, timelines, and logistics.
• Oversee the setup and breakdown of events, ensuring all details are executed flawlessly.

Staff Management:

• Recruit, train, and supervise banquet staff.
• Create staff schedules and ensure adequate staffing levels.
• Motivate and mentor staff to maintain high service standards.

Logistics and Operations:

• Work with the culinary team to plan menus and ensure food quality.
• Manage inventory of food, beverages, and supplies.
• Ensure availability of equipment and maintain cleanliness in the banquet area.

Client and Guest Relations:

• Interact with clients and guests during events, addressing concerns and ensuring satisfaction.
• Handle guest complaints and resolve issues promptly.
• Build and maintain positive relationships with clients and vendors.

Financial Management:

• Assist in developing event budgets and provide cost estimates.
• Monitor expenses to ensure events stay within budget.
• Health and Safety:
• Ensure compliance with health and safety regulations.
• Implement and enforce food safety standards.

Post-Event Evaluation:

• Gather feedback and identify areas for improvement.
• Analyze event performance and make data-driven improvements.

Operations Management:

• Oversee daily restaurant operations (front and back-of-house).
• Ensure smooth service, resolve issues, and maintain customer satisfaction.
• Maintain food quality, cleanliness, and restaurant presentation.
• Manage inventory, order supplies, and control food costs.
• Ensure compliance with health and safety regulations.

Staff Management:

• Recruit, train, and develop new employees.
• Create staff schedules and ensure proper coverage.
• Conduct performance evaluations and address performance issues.
• Foster a positive, motivating work environment.

Financial Management:

• Develop and manage budgets, forecast sales and expenses.
• Monitor expenses and identify cost reduction opportunities.
• Implement strategies to increase revenue through promotions and marketing.

Customer Service:

• Ensure guest satisfaction, resolve complaints promptly.
• Build relationships with guests to encourage loyalty.

Marketing and Promotion:

• Promote the restaurant’s brand and develop marketing strategies.
• Engage with the local community and participate in promotional events.

Leadership and Communication:

• Set clear goals for the restaurant and staff.
• Make informed decisions to improve performance.
• Communicate effectively with staff, guests, and stakeholders.

• Oversaw daily kitchen operations, ensuring adherence to food safety standards and regulations.
• Led a team of culinary staff, providing training and mentorship to enhance skills and productivity.
• Developed and implemented standard operating procedures to improve workflow efficiency in the kitchen.
• Coordinated menu planning with chefs, incorporating seasonal ingredients for optimal flavor profiles.
• Streamlined communication between front-of-house and back-of-house teams, enhancing service delivery speed.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

• Developed diverse menus that enhanced client satisfaction and catered to various dietary preferences.
• Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
• Trained and mentored junior chefs, fostering a collaborative environment and enhancing culinary skills across the team.
• Oversaw food preparation processes, ensuring compliance with health and safety regulations for optimal kitchen performance.
• Collaborated with event coordinators to customize catering services, aligning culinary experiences with client expectations.