Venkata Vivek Boppana
Calgary,AB
Summary
- Highly proactive manager with 8 years of experience in team leadership in hospitality industry.
- Dedicated to providing highest level of service to customers and creating pleasant work environment for staff.
- Experienced in handling both FOH and BOH operations with excellent staff management skills.
- Well-versed in hospitality standards and natural knack for building relationships with customers.
- To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
8
8
years of professional experience
Work History
Restaurant Manager
Savoy's South Indian Kitchen
02.2023 - Current
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maximized quality assurance by completing frequent line checks.
Sous Chef
OTG Management Inc.
07.2019 - 05.2022
- Managed multiple kitchens and staff at the busiest Toronto Pearson Airport.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Kitchen Supervisor
OTG Management Inc.
07.2018 - 06.2019
- Supervised 7 Kitchens and over 50 staff per shift at the Toronto Pearson Airport.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Shipping and Receiving Supervisor
OTG Management Inc.
05.2017 - 06.2018
- Worked with vendors to schedule daily pickups and weekly deliveries.
- Boosted inventory and recordkeeping accuracy by conducting thorough inspections and comparing shipment contents with documentation.
- Oversaw warehouse crew stocking inventory and preparing loads.
- Monitored and tracked shipments to determine timely delivery and minimize delays.
- Generated end-of-day reports covering shipments, productivity, and financial totals.
- Processed returns and updated accounts.
- Reviewed paperwork to determine priorities and set schedules.
- Developed and maintained relationships with shipping vendors to achieve reliable delivery of orders and boost rapport.
- Handled day-to-day shipping and receiving overseeing food and beverages shipments for 6 restaurants at the airport.
- Supervised team of helpers, laborers and material movers to efficiently complete tasks.
- Inspected work areas to keep free of hazards and maintain proper function of safety equipment.
- Enforced team adherence to safety regulations and protocols.
- Resolved conflicts between team members and addressed complaints or grievances.
- Monitored progress of tasks to provide feedback for improvement.
- Determined staffing needs, developing schedules to staff all shifts.
- Assigned tasks to team members to complete within designated time frames.
Lead Line Cook
OTG Management Inc.
01.2016 - 04.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Trained and assisted new kitchen staff members.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Bachelor of Technology - Electronics And Computer Engineering Technology
Jawaharlal Technological University Hyderabad
IndiaAdvanced Diploma - Business Management
Humber Institute of Technology And Advanced Learning
Toronto, ON08.2017
Skills
- Recruitment
- Schedule Coordination
- Staff Management
- Operations Management
- Customer Engagement
- Regulatory Compliance
- Supply Chain Management
- Complaint Resolution
- Food Service Background
- Inventory Control and Record Keeping
- Point of Sale (POS) System Operation
- Supervisory Skills
- Shift Management
- Staff Scheduling
- Team Management
- Inventory Control
- Staff Training
- Interpersonal Skills
- Effective Communication
- Quality Assurance
- Payroll Administration
- Health Code Compliance
- Front of House Management
- Sales Promotion
- Coaching and Mentoring
- Problem-Solving
- Inventory Management Software
- Calendar and Scheduling Software
Timeline
Restaurant Manager
Savoy's South Indian Kitchen
02.2023 - Current
Sous Chef
OTG Management Inc.
07.2019 - 05.2022
Kitchen Supervisor
OTG Management Inc.
07.2018 - 06.2019
Shipping and Receiving Supervisor
OTG Management Inc.
05.2017 - 06.2018
Lead Line Cook
OTG Management Inc.
01.2016 - 04.2017
Bachelor of Technology - Electronics And Computer Engineering Technology
Jawaharlal Technological University Hyderabad
Advanced Diploma - Business Management
Humber Institute of Technology And Advanced Learning
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