Balaji Govindasamy
Halifax,NS
Summary
Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Ambitious Restaurant Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Chef Inspired
09.2022 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Reconciled cash and credit card transactions to maintain accurate records.
- Carefully interviewed, selected, trained, and supervised staff.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Restaurant Supervisor /Sommelier
Cheval Blanc Randheli • Noonu atoll
01.2014 - 05.2020
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Organized implementation of new banners, displays, and menus.
- Evaluated vendor relationships periodically, seeking competitive pricing options while maintaining high-quality product standards.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- procuring and managing wine cellar and helping guests to choose wines for special occasions
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Scheduled staff shifts efficiently, considering individual availability and skill sets for optimal workforce distribution.
- Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
- Maintained accurate records of sales, labor and other costs.
- Coordinated event planning, managing logistics for successful private dining experiences.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
Butler/Butler Coordinator
Taj Exotica resort and Spa • Male
08.2011 - 12.2013
- Enhanced guest experiences by providing personalized and attentive services as per their preferences.
- Assisted with event planning and execution, ensuring successful gatherings that left lasting impressions on attendees.
- Coordinated travel arrangements for family members and guests, leading to hassle-free trips and enjoyable experiences.
- Maintained high standards of cleanliness and organization throughout the property, resulting in a consistently welcoming environment for residents and guests.
- Participated in team meetings and staff training sessions.
- Developed and implemented individual care plans tailored to needs of each client.
- Worked on cleaning team to service hotels, offices, and other commercial buildings.
- Handled correspondence on behalf of the employer, ensuring timely responses while maintaining appropriate discretion with sensitive information.
F&B Assistant
Oberoi group of Hotels and Resorts
12.2010 - 08.2011
- Improved customer satisfaction by providing friendly and efficient service to guests.
- Enhanced overall dining experience with attentive table service, ensuring prompt refills and special requests were met.
- Managed reservations effectively, optimizing seating arrangements to accommodate walk-in guests during peak hours.
- Supported inventory management by restocking supplies and monitoring stock levels.
- Assisted in maintaining a clean and organized dining area for an enjoyable guest experience.
- Conducted regular quality checks on prepared dishes before serving them to patrons, ensuring presentation met desired standards.
F&B Associate
Lalit Ashok group of Hotels
11.2009 - 12.2010
- Collaborated with team members to ensure smooth operations during peak service hours.
- Reduced waste by closely monitoring product levels and rotating stock appropriately.
- Demonstrated adaptability through cross-training in various F&B roles, including server, bartender, and host/hostess positions.
- Enhanced guest satisfaction by providing exceptional service and maintaining a clean dining environment.
- Consistently met or exceeded performance goals set forth by management regarding sales targets, labor costs, and other key metrics.
- Contributed to successful events by setting up banquet spaces and executing proper service techniques.
Trainee Captain and Steward
Zara Tapas Bar
06.2008 - 11.2009
- Actively participated in continuing education programs, staying current with industry trends and best practices to provide the highest level of service on board.
- Enhanced crew performance by implementing effective training programs and providing consistent feedback.
- Played a key role in achieving cost-saving measures by identifying areas where resources could be better utilized or conserved onboard the ship.
- Mentored junior staff members, sharing knowledge and experience to help them advance in their careers within the industry.
- Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.
- Assisted servers by providing glassware and utensils to guests.
- Conducted regular quality checks on food items, ensuring freshness and reducing waste by timely rotation of stock.
- Addressed and resolved spills in dining areas and provided polite guidance around hazards.
- Monitored dining room inventory and replenished as necessary.
Education
BSC - hospitality and Hotel administration
Shevaroys
MBA - Hotel Management and Tourism
Annamalai university
2012
Skills
- Customer loyalty
- Staff Scheduling
- Operations Management
- Staff Management
- Food Service Background
- Recruitment
- Supervisory skills
- Wine Knowledge
- Inventory control and record keeping
- Recipes and menu planning
- Calm and Pleasant Demeanor
Certification
Certified Sommelier I have completed Wset level 2 and I worked as sommelier in LVMH group in
Maldives
Languages
English
Full Professional
Hindi
Full Professional
Tamil
Native or Bilingual
employee of the month
I am one of the Best employee in my previous organisation i was nominated best employee and employee of the year several times
Timeline
Restaurant Manager
Chef Inspired
09.2022 - Current
Restaurant Supervisor /Sommelier
Cheval Blanc Randheli • Noonu atoll
01.2014 - 05.2020
Butler/Butler Coordinator
Taj Exotica resort and Spa • Male
08.2011 - 12.2013
F&B Assistant
Oberoi group of Hotels and Resorts
12.2010 - 08.2011
F&B Associate
Lalit Ashok group of Hotels
11.2009 - 12.2010
Trainee Captain and Steward
Zara Tapas Bar
06.2008 - 11.2009
BSC - hospitality and Hotel administration
Shevaroys
MBA - Hotel Management and Tourism
Annamalai university
Certified Sommelier I have completed Wset level 2 and I worked as sommelier in LVMH group in
Maldives
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