SACHIN THAKUR

• Oversee day to day operations, make strategy and set goals for growth.
• Recruitment for restaurant positions and give training to new employees.
• Maintain the budget and optimize the expenses.
• Led and directed team members on effective methods, operations, and procedures.
• Maintain duty rosters for staff.
• Handling customers complaint and enquiries.
• Negotiate the budget with food suppliers and for catering orders.

Maintain record of stocks and sales.

Monitor activity of staff who prepares the food as well as who serve the food.

Train new staff in job duties and responsibility.

• Takes the order for drinks, starters and assists in the seating of guests.
• Maintain cleanliness at the workstation. Wipe the glasses and lay the covers.

• Worked in all departments of hotels such as food production, housekeeping, front office and food and beverage service.