Hrushikesh More

• Oversaw daily operations of multiple food and beverage outlets, including restaurant and lounge.
  Supervised and developed a team of 30 associates through training and performance feedback.
  Coordinated staffing and scheduling to optimize operational efficiency and meet productivity goals.
  Managed food, beverage, and liquor inventories while implementing cost-control measures.
  Oversaw banquet operations from setup to execution, ensuring high-quality service standards.
  Addressed guest concerns and executed service recovery strategies to enhance satisfaction.
  Maintained compliance with food safety regulations and conducted operational audits.
  Assisted with administrative tasks, including payroll review and onboarding processes.

• Initiated hospitality management career as food and beverage trainee at Hyatt Regency Lost Pines Resort & Spa via J-1 program.
  Engaged in diverse operations including banquets, restaurants, bars, and special events within a large resort environment.
  Assumed various leadership roles such as banquet captain and restaurant supervisor to enhance operational understanding.
  Cultivated skills in guest service excellence and event coordination to elevate service delivery standards.
  Partnered with department leaders to master scheduling, labor controls, cost management, and planning processes.
  Oversaw high-capacity banquet functions and daily restaurant operations while upholding stellar guest experiences.
  Established strong foundation for management career through exposure to both operational and leadership tasks.
  Positioned for advancement as food and beverage supervisor with long-term goals in management.

Oversaw operations of three fine-dining Indian restaurants, ensuring consistent service standards.

Led front-of-house teams, supervising managers and staff to deliver exceptional dining experiences.

• Managed staffing, scheduling, recruitment, training, performance management, and compliance with health regulations.
• Collaborated with executive chefs to coordinate kitchen and service operations for events and promotions.
• Implemented cost-control measures and analyzed sales trends to enhance profitability across locations.
• Built strong relationships with guests, managing service recovery and ensuring personalized experiences.
• Contributed to operational excellence and brand reputation in Singapore's competitive hospitality market.
• Supported high-volume restaurant operations, maintaining adherence to brand standards and guest satisfaction.

• Oversaw daily operations of high-volume restaurant and bar, prioritizing guest service and operational efficiency.
  Managed front-of-house teams, focusing on staff scheduling and comprehensive training programs.
  Resolved guest concerns swiftly, enhancing overall service quality.
  Collaborated with kitchen and bar teams to facilitate smooth operational processes.
  Participated in inventory management and cost control efforts, driving financial success.
  Executed cash handling procedures with strict adherence to compliance standards.
  Ensured food safety compliance through diligent monitoring of health practices.
  Fostered team development strategies to support revenue growth objectives.

• Started my career at Hard Rock Cafe as a Server, was promoted to Bartender, and subsequently advanced to the role of Food & Beverage Rocker (Supervisor) based on strong performance and leadership abilities. Supervised daily restaurant and bar operations, led service teams during high-volume shifts, ensured exceptional guest experiences, trained and developed team members, handled guest concerns, and maintained brand standards. Worked closely with management to support operational efficiency, sales growth, and team performance in a fast-paced hospitality environment.