RAVI SHANKAR JHA

• Recruited and hired employees who would bring talent, charisma and experience to the restaurant team.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Supervised all areas of the restaurant so that it always looked clean and well-maintained.
• Pitched in to help the host, waitstaff and bussers during exceptionally busy times, especially the dinner hour. 
• Supervised, trained and developed team members in accordance with company policies and procedures.
• Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
• Followed checklists for shift start and end to help with smooth transitions.

• Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
• Described menu items, special offerings and appropriately identified wine pairings.
• Set dining tables according to type of event and service standards.
• Oversaw [Number]% decrease in customer complaints.
• Addressed guest concerns and resolved all issues to guests’ satisfaction.
• Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
• Supervised, trained and developed team members in accordance with company policies and procedures.
• Promoted items on beverage lists and restaurant specials.
• Listened to, understood and clarified guest concerns and issues.
• Motivated and disciplined employees according to established requirements.
• Served beverages, breads and butter and replenished items as necessary.
• Carried out supervisory responsibilities in accordance with company policies and applicable laws.

• Developed unique events and special promotions to drive sales.
• Received frequent customer compliments for going above and beyond normal duties.
• Attended to new tables promptly to answer first questions and take drink orders.
• Set performance expectations and provided honest feedback.
• Prepared for large parties and reservations, anticipating planning and staffing needs.
• Assisted in cashiering and Point of Sale (POS) system procedures during busy hours.

• Observed customer purchases in line and differentiated between standard portions.
• Maintained food safety standards at all times.
• Cooked batches of food according to standard recipes.
• Cleaned and sanitized work areas, utensils and pans.

•  On 1st April 2013 I got the promotion for the post of OPERATION TRAINEE. On this level I was transferred to two different lounges inside the Delhi itself ( Khan Market and Lajpat Nagar)to handle the outlet as an in charge.
• Researched and updated all required materials needed for firm and partners.
• Implemented marketing strategies which resulted in 12% growth of customer base.
• Designed, developed and tested embedded software applications for use in the [Description] industry.

• Performed initial client assessment and analysis to begin research process.
•  On 1st October 2012, I was promoted as GUEST RELATION EXECUTIVE and transfer to THE SQUARE (a premium outlet of Café Coffee Day) Connaught Place.
• Managed design of dynamic widgets focused on [Area].
• Produced ad hoc reports and documents for senior team members.
• Validated schematic designs working alongside hardware engineers.

• Performed initial client assessment and analysis to begin research process.
•  Joined Café Coffee Day Lounge, Delhi as a HOST on 16th of August 2011 and after serving the six months of probationary period I was promoted as A Brew Master (BARISTA).
• Obtained documents, clearances, certificates and approvals from local, state and federal agencies.

 I did my 20 weeks Industrial Training from the hotel TAJ CHANDIGARH from 9th November 2009 to 27th march 2010 in all the four major departments (Front Office, Food & Beverage Services, Food & Beverage Production and House Keeping).