KIRAN KADAM

Provide an accurate account of all classifications of beverage inventories and calculate cost of sales;

∙ Conduct one-on-ones with the staff and management team to provide feedback on a regular basis;

∙ Provide a monthly variance report relating to the current profit and loss statements; ∙ Place orders for nonperishable supplies (linen, stationary & computer supplies); ∙ Supervise the execution of elevated Food and Beverage Services and Fan experience within the

Telus Club and Dutton’s Lounge in the Scotiabank Saddledome and East Suites at McMahon Stadium;

∙ Responsible for the generation of financial reconciliation of events, end of night daily sales summary reporting and the resolution of credit card and billing discrepancies;

∙ Ensure the implementation of nightly and month end inventory reconciliation is adhered to and calculates cost of sales;

∙ Work with IT team in relation to Point of Sale to include maintenance of the system and general updating in coordination with System Administrator;

∙ Actively research, develop and execute both the Telus Club and Dutton’s Lounge for business opportunities;

∙ Coordinate the ordering of all required inventory and supplies with the Warehouse and Director, Restaurants equipment supplies;

∙ Constantly monitor staff levels, adjusting labor as required, optimizing customer service and labor cost control;

∙ Attend weekly department meetings;

Administration of payroll for all employees within the Telus Club and Dutton’s Lounge; ∙

• Managed and motivated team of eight employees to be productive and engaged in work
• Maintained highest standard of customer service by assisting customers in-person and over the phone at Calgary office
• Developed and maintained professional relationship with new and existing accounts in core downtown
• Conducted one on ones with the CSRs and Site Managers to provide feedback

• Managed food and beverage retail operations for two post-secondary campuses in downtown Calgary;
• SAIT Culinary Campus and The Tastemarket by SAIT
• Implemented and delivered formal training on new tools such as POS, payroll system, and payment terminals
• Built and maintained positive working relationships with SAIT alumni, service providers, vendors, and local businesses surrounding the campus to support the business activities
• Built and maintained customer database
• Planned menus and events suitable to the targeted demographic
• Generated new revenue streams through organizing in-house events such as bake sales, monthly breakfast, and pop-up events
• Responsible for employee succession planning, end-to-end recruitment, and training of the newly hired unionized employees
• Led and managed a high-performing team of 40 plus employees
• Responsible for employee development, training, coaching, employee retention practices, and performance management
• Managed catering operations for two outlets with consistent growth in catering sales 2

• Responsible for managing operations and providing one-of-kind service experience while ensuring the profitability of the venue
• Led and managed a team of 50 employees while maintaining targeted payroll costs
• Responsible for staff scheduling
• Built and maintained positive working relationships with large box retailers in the mall such as Hudson
• Bay, Sports Check, and Apple store to support the restaurant events and promotional activities
• Conducted performance management and provide continuous coaching with feedback
• Performed HR and other administrative tasks such as recruitment including interviews, assist new hires with initial setups, health and safety orientation for new hires, disciplinary actions
• Planned and executed group reservations, and in-house events for up to 200 people
• Active participation in marketing events to promote the brand

• Provided concierge service over the phone to meet guest requirements such as information about local attractions, restaurant recommendations, travel arrangements, etc
• Answered phone calls professionally and courteously in the ‘At Your Service’ call department
• Managing service calls volume and effectively allocating duties to the respective departments
• Monitored all special or VIP guests/group requests and tried to accommodate the same
• Communicated needs and requirements of long-stayers with other departments
• Ensured guest needs are taken care of and followed high service standards

• Performed operations during assigned shifts, looked after the overall management and HR administrative tasks for two food and beverage outlets
• Trained new hires and existing staff on service excellence
• Built and maintained relationships with customers, vendors, and other stakeholders