DHAN B. DANGI

* Ensuring Fridge/Cooler’s temperature for the food safety.

*Maintaining a clean, tidy presentable lounge environment, including regularly cleaning restoring cages and Fridge areas.

* Food and goods delivery to the lounge from designated storage.

* Adhering the stablished safety and security protocol within the Lounge and SFO TSA.

* Working closely with the team member, supervisor and department to ensure the Lounge operation smoothly and uphold high service standards.

* Handling Kitchen staff’s concern regarding their need and resolving issues promptly and efficiently by delivering items as soon as possible.

• Streamlined staff scheduling to optimize coverage, resulting in enhanced service efficiency and improved customer satisfaction.
• Ensured health and safety compliance, maintaining high standards.
• Cultivated a positive work environment that encouraged teamwork and collaboration, enhancing staff morale and productivity.
• Directed restaurant operations, enhancing service efficiency and workflow.
• Trained and managed staff, improving performance and reducing scheduling conflicts.
• Fostered a supportive team culture through effective training programs, leading to increased employee engagement and reduced turnover.
• Developed a new inventory management system, minimizing waste and ensuring timely supply orders for consistent service delivery.
• Analyzed customer feedback to implement service improvements, achieving noticeable gains in repeat patronage and overall dining experience.
• Resolved customer inquiries and complaints, fostering a positive dining experience.
• Managed inventory and supplies, ensuring cost-effective procurement.

• Recruit, train, and schedule kitchen personnel. Conduct performance evaluations and foster a positive, productive work culture.
• Manage daily prep lists, oversee food production, and ensure every plate meets quality and portion standards.
• Maintain strict compliance with local health and fire department regulations, ensuring all staff follow sanitation protocols.
• Work with the Executive Chef or Restaurant Manager on menu development, pricing, and special event planning.
• Track inventory levels, order supplies from vendors, and implement strategies to reduce food waste and labor costs.

• Overseeing daily activities, ensuring compliance with local hygiene/sanitation regulations, and maintaining brand standards.
• Hiring, training, rostering, and motivating staff to ensure smooth service.
• Managing operational costs, reducing waste, and meeting revenue targets.
• Handling feedback, complaints, and maintaining high-quality food/service.
• Auditing stock levels, ordering supplies, and managing supplier relationships.
• Stringent enforcement of Food Safety and Standards Authority of India (FSSAI) norms.
• Managing budgets to maximize profits, including controlling food costs and minimizing waste.
• Ensuring the outlet adheres to the standardized, national chain's operational protocols.

• Processed deposits, withdrawals, and loan payments with precision, enhancing customer satisfaction.
• Managed financial instructions like money orders, ensuring compliance and accuracy.
• Balanced cash drawers efficiently, maintaining zero discrepancies in daily transactions.
• Delivered exceptional customer service, resolving account inquiries promptly.
• Executed transactions swiftly, contributing to seamless banking operations.
• Processed financial transactions with precision, ensuring accuracy and compliance, leading to enhanced customer trust and reduced errors.
• Provided exceptional customer service, assisting clients with account inquiries and fostering strong relationships to improve client retention.