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Work experience

Jun 20142015

RESTAURANT OWNER & managing director


Job Description
A Restaurant OWNER is responsible for the overall operation of a store and also ensures compliance requirements in the areas of operational activities, company policies and procedures. One also makes sure store sales targets are met and the store runs profitably.

Key Duties & Responsibilities

1.Ensure store is clean and as per the standards communicated from time to time.
2.Ensure store has adequate staff
3.Ensure that the ambience, service and food standards of the store represents the brand image
4.Ensure that store is spring cleaned once a week - grave yard shifting
5.Ensure that the opening and closing of the store are done on time and as per policies

1.Happy and motivated.
2.Staff rooms are cleaned and well maintained and utilities are paid.
3.Visit staff rooms on weekly basis and check for cleanliness, maintenance and any unauthorized persons.
4.Record attendance properly
5.Reduce of labor turnover
6.To ensure proper training of the staff
7.To display the staff holiday roster

1.Deliver on the sales targets
2.Manage the petty cash with in budgets
3.Ensure that the payroll cost per store is within budget.
4.Ensure variable costs like fuel, coal, power, water, transportation etc is in control and monitored.

1.Ensure that the utility bills like power, water, phones, internet etc are paid on time for the store to avoid disruptions.
2.Support delivery for the marketing campaigns
3.Make sure that the pest controls are done in each store.
4.Make sure that the store closed properly and securely.
5.Ensure that the food is stored and handled properly
6.Address the emergencies in the store and escalate if not solved to operations head.

1.Ensure that the store and machinery there- bikes, packing machines, fridges etc. are properly cleaned, serviced and maintained.
2.Ensure that the store follow preventive maintenance rather than disruptive maintenance.
3.Make sure that the company assets are properly handled and never misused.
4.Personally check each equipment in the store
5.To make sure that the checklists are being followed
6.Check water RO at regular intervals.

1.Follow manager checklist each day.
2. Prepare DSR report each day, Checklists at 12 & 7 PM and update regularly for accounts.
3.Accurately placing purchase orders to the base kitchen
4.Report maintenance requirements for the store and monitor them to completion
5.Participate in weekly store managers meeting
6.Record and report the inventory including fixed assets of the store and track them.

1.Check and audit account of the store
2.Ensuring that accounts are settled with finance team by 5th of each month.
3.Minimize petty cash expenses
4.Make sure that the banking is proper and on time

Corporate, events, bulk orders:
1.Reach out to the customers / corporate for bulk orders and parties
2.Manage each of such order and execute to perfection

1.Meet and greet customers and share the feedback with the team and management
2.Resolve customer complaints and ensure that the customer is happy

Home Deliveries
1.Make sure that the home delivery is working well as per customer expectations.
2.Ensure that the delivery infrastructure like bikes and telephones are proper.
3.Ensure each bike has proper documents
4.Develop delivery grid for each outlet with the area manager

Aug 2013May 2014

Restaurant General Manager

Nizam's kebabs biryanis and more.

Responsible for the smooth running of the restaurant& its business performance. Maintaining high standards of food, service, health and safety.Helping to deliver best service to customers at all times.


1.Inspiring bar staff to deliver prompt, friendly and efficient service at all times.

2.Providing day-to-day support to the Retail Area Managers.

3.Daily Stock Control and full weekly audit.

4. HR responsibilities including recruitment, training and development of staff.

5.Organising the daily rota and duties.

6. Analysing data and drawing conclusions for the business.

7. Daily and weekly reconciliation of sales/end of month/payroll.

8. In-depth understand of measurements and weights of drink levels.

9.Managing a team of 12 casual staff & supervisors.

10.Working with the Hospitality Manager in coordinating & planning for big events.

11. Re-evaluating theFood & Beverage list offered, highlighting trends & newproducts to managers.

Jul 2011Aug 2013

Line Cook

Om Pizaa & Eats India Pvt

I was working in an international casual dinner named as Chili's Grill n Bar in Pune. I am working on Grill n Expo station where i have to grill chicken, steak, beef, fish, shrimp and have to plate it as per the standers. This place offer authentic Texmas cuisine which is fusion of TEXAS and Mexican cuisine.


1. Maintain cleanliness throughout the kitchen. Cleans & sanitizes throughout the shift.

2. Keep prepared food continuously flowing out of kitchen.

3. Communicates ticket time & potential problems with QA, Manager & servers as needed.

4. completes assingned prep work to stock & sat up station as necessary.

5. Breaks down & clean station or work area at end of shift.

6. Ensure proper rotation of all products &stock to par.

7. Perform shift change such as opening or closing. I work here in two shifts I. e OPENING SHIFT and CLOSING SHIFT.

Opening Shift Duties :I have to clean and sanitized my station then refill it with all mis-en-place. I also have to prepare sufficient amount of backup for next shift.

Closing Shift Duties IN this shift i have to check all mis-en-place then take proper hand over from opening shift. When restaurant closes we have to perform through cleaning of kitchen.

Jun 2009Nov 2009


Hotel Central Park Pune




AISSMS College of Hotel Management