Ravi Mehra
Niagara Falls
Summary
Dedicated, ambitious and self motivated 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.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Inchin's Indian Kitchen
09.2023 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Assistant Restaurant Manager
The Camellias, DLF
12.2021 - 09.2023
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
- Maintained positive relationships with vendors to ensure timely delivery of high-quality products at competitive prices.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Identified team weak points and implemented corrective actions to resolve concerns.
Food & Beverage Executive
The Camellias, DLF
10.2020 - 11.2021
- Interacted positively with the residents/members while promoting club facilities and services
- Organized special events in restaurant including promotions and corporate dinners
- Strategically developed effective marketing plans to increase sales and profits while managing costs
- Promoted a positive working environment
- Delivered exceptional food and service to the residents/members.
- Led a team of professionals to achieve significant improvements in customer satisfaction ratings.
Food & Beverage Executive
JW Marriott, New Delhi
03.2018 - 02.2020
- Supervised the daily restaurant operations and ensured efficient service and customer satisfaction
- Worked together with the team to improve and maintain the Guest Satisfaction Survey Scores
- Ensured the team follows all the Brand Standards during the operations
- Being the department trainer, conducted daily and weekly trainings with the entire restaurant team
- Maintained training man hour records for the restaurant for each associate
- Motivated the team to push sales and achieve targets
- Worked together with the team for achieving monthly budgets.
Food & Beverage Supervisor
Trident Hotel, Gurugram
01.2015 - 03.2018
- Conducted departmental meeting to ensure organization efficiency
- Maintained a clean and organized work environment as per the company standards.
- Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
- Trained and developed new employees
- Continually monitored restaurant and had taken appropriate actions to ensure food quality and guest service standards are consistently met
- Scored 93.5% in the mystery audit for service standards
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
Food & Beverage Assistant
Trident Hotel, Gurugram
06.2013 - 12.2014
- Assisted in creating a warm and welcoming environment for guest
- Ensured that guest is seated and provided with menus promptly
- Ensured that all guest request and queries are responded promptly and effectively
- Worked together with the team to improve and maintain the Guest Satisfaction Survey scores
- Ensured the team follows all the Brand Standards during the operations
- Ensured all cash, charge, float and till procedures are carried out in line with agreed procedures.
Education
Bachelor of Science - Hospitality & Hotel Administration
Oriental School of Hotel Management - Kerala
Kerala, Lakkidi01.2012
CBSE Board Certification -
Dev Samaj Vidya Niketan
01.2009
Skills
- Customer Engagement
- Team Management
- Inventory control and record keeping
- Operations Management
- Point of Sale (POS) system operation
- Customer-Oriented
- Staff Scheduling
- Adaptable
- Reliable and Responsible
- Inventory Management
- Coaching and Mentoring
- Staff Management
Personal Information
Title: Restaurant Manager
Date of birth : January 1992
Languages
English
Native or Bilingual
Certification
- Consistently received a 100% rate of customer satisfaction.
- Awarded as an employee of the month by the General Manager at the Trident Hotel.
- Successfully completed SDP program (Management Development)
- Smart serve license
- Part of a pre-opening team member for The Camellias super luxury residences portfolio by DLF
Timeline
Restaurant Manager
Inchin's Indian Kitchen
09.2023 - Current
Assistant Restaurant Manager
The Camellias, DLF
12.2021 - 09.2023
Food & Beverage Executive
The Camellias, DLF
10.2020 - 11.2021
Food & Beverage Executive
JW Marriott, New Delhi
03.2018 - 02.2020
Food & Beverage Supervisor
Trident Hotel, Gurugram
01.2015 - 03.2018
Food & Beverage Assistant
Trident Hotel, Gurugram
06.2013 - 12.2014
Bachelor of Science - Hospitality & Hotel Administration
Oriental School of Hotel Management - Kerala
CBSE Board Certification -
Dev Samaj Vidya Niketan
- Consistently received a 100% rate of customer satisfaction.
- Awarded as an employee of the month by the General Manager at the Trident Hotel.
- Successfully completed SDP program (Management Development)
- Smart serve license
- Part of a pre-opening team member for The Camellias super luxury residences portfolio by DLF
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