Devraj Basnet

• 1. Financial Performance:
  - Increased Food and Beverage sales by 5% by strategically implementing corporate guidelines and cost controls.
  - Decreased food costs by 9% by optimizing line checks, PAR levels, inventory management, and efficient ordering processes.
  - Reduced Beverage cost by 5%, achieving a favorable 20% cost percentage (down from 25%).
  
  2. Vendor Relations and Quality Enhancement:
  - Effective Vendor Management: Made informed purchasing decisions, ensuring high-quality ingredients and supplies.
  - Beverage Tasting Program: Collaborated with local and national vendors to organize tasting events, enhancing the beverage selection and guest experience.
  
  3. Guest Satisfaction and Service Excellence:
  - GSS Score Improvement: Raised Guest Satisfaction Survey (GSS) scores to 76+ through consistent service excellence.
  - Service Guidelines Enhancement: Implemented a comprehensive training and development program to elevate service standards across the team.
  - Created unique seasonal Food and Beverage menus based on the Guests comments and reviews.1. Financial Performance: - Increased Food and Beverage sales by 5% by strategically implementing corporate guidelines and cost controls. - Decreased food costs by 9% by optimizing line checks, PAR levels, inventory management, and efficient ordering processes. - Reduced Beverage cost by 5%, achieving a favorable 20% cost percentage (down from 25%). 2. Vendor Relations and Quality Enhancement: - Effective Vendor Management: Made informed purchasing decisions, ensuring high-quality ingredients and supplies. - Beverage Tasting Program: Collaborated with local and national vendors to organize tasting events, enhancing the beverage selection and guest experience. 3. Guest Satisfaction and Service Excellence: - GSS Score Improvement: Raised Guest Satisfaction Survey (GSS) scores to 76+ through consistent service excellence. - Service Guidelines Enhancement: Implemented a comprehensive training and development program to elevate service standards across the team. - Created unique seasonal Food and Beverage menus based on the Guests comments and reviews.
• Skills: Activations · Payroll Management · Food and Beverage Operations · Multi-Unit · Menu Development · Decision-Making · Culinary Management · Inventory Management · Cost Management.

• Played a vital role in, Water, building, and health inspections
• Kitchen setup, purchasing Necessary Items for FOH And BOH
• Crafted and refined menus and created a staffing Guide
• And choose compatible vendors
• Created SOP for BOH, FOH, and Accounting
• Set up the Bar guidelines and created cocktails and wine menus
• Hired executive Chefs and managers
• Configured the POS system
• Expertly supervised and inspired staff in daily operations
• Achieved $500K Monthly sales
• Attained 4.9 Google and Yelp stars for excellent service
• Created Incentive Plans for employees to maximize sales
• Generated monthly P&L reports
• Maintained Beverage cost 18%, food cost 23%, labor cost 18%
• Managed utility bills, vendors, rent, Government taxes, and Payroll
• Responsible for social media reviews
• (Left the company due to a fire incident in the kitchen)

Skills: Activations · Project Management · Recruiting · Menu Engineering · Culinary Management · Executive Leadership · Employee Training

• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
• Launched successful special events programming to drive additional revenue streams during off-peak times.

• Look out for daily construction progress/ While working on the staffing guide, vendors, and purchasing
• Design the Bar and Kitchen area, be involved in all the inspections, and make sure to comply
• Spearheaded compelling marketing and advertising campaigns
• Responsible for hiring Chefs and managers
• Responsible for Creating an Orientation manual booklet
• Responsible for Creating checklists and SOP
• Responsible for training food and alcohol safety standards for new hires
• Supervised 105 employees and looked after daily operations / Coached / directed managers and chefs
• 5.5 Million Business volume annually
• 17% Liquor cost, 19% wine cost, 24% food cost, 21% labor cost
• Maintained excellent staff Motivation
• Maintained Inventory control constantly
• Maintained food and beverage quality constantly.

Skills: Activations · Pre-opening experience · Recruiting · Payroll Management · Executive Leadership · Guest Service Management · Vendor Management · Culinary Management · Business Planning · Project Management

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods, and continuously make necessary improvements
• Identify guest needs and respond proactively to all their concerns
• Lead F&B team by attracting, recruiting, training, and appraising talented personnel
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
• Establish targets, schedules, policies and procedures
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Plan ahead and manage all food & beverage orders and staff according to budget as well as the highest standards
• Handle customer complaints about food quality and/or preparation
• Prepare alternative recipes to accommodate customers with special diets/food allergies
• Order food supplies, track shipments and communicate with vendors
• Ensure that food & beverages are prepared in accordance with established standards
• Maintain the kitchen in accordance with food & beverage, health and safety regulations
• Hire, train, and manage the food & beverage team
• Collaborate with staff, vendors and the Management team for special events
• Ensure that guests are welcomed into a clean and presentable environment.