Mukesh Pathak

• Assigning and coordinating staff operations
• Supervising meal services and quality and quantity of the food
• Inspecting dining areas and kitchen utensils, equipments to ensure sanitary standards are met.
• Requisitions and inspections of food stuffs, supplies and equipments to maintain stock levels and ensure quality standards.
• Ensure food safety regulations.
• Maintain food and equipment inventories
• Supervising dining areas
• Conduct client satisfactions, food wastage, sanitation and safety
• Train food service workers
• Development of departmental objectives, budgets and policies.

supervise on average 9 member of staff

- Welcoming and handling customers

- Following complete ethics of hospitality industry to ensure smooth departmental operation and adherence to the required standards and specifications.

- Increasing daily sales for the restaurant.

- Managing staff supervision and delegating their tasks on rotation basis.

- MOnitoring the departmental costs, revenue and the overall F & B sales

- Keeping costs under control.

- Provide quality services to the customers and managing restaurant image

- Providing complete daily report to the owner.