Pruthvi Kundanagurthi

Restaurant Manager

Symposium Cafe Restaurant & Lounge

11.2019 - 01.2023

Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
Carefully interviewed, selected, trained, and supervised staff.
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
Managed staff schedules and maintained adequate coverage for all shifts.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.