Niral Jayaswal

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Checked and tested foods to verify quality and temperature.
• Manage inventory to ensure all necessary ingredients are consistently stocked for service.
• Hire, train, and mentor new staff, ensuring quick acclimation and high performance.
• Streamline kitchen processes to maintain efficiency and prompt service times.
• Collaborate with corporate leadership to develop and implement restaurant menus.
• Establish and enforce regular cleaning and sanitation standards.
• Create and manage staff schedules to optimize kitchen operations.
• Track kitchen finances to identify cost-saving opportunities and improve profitability.
• Research and evaluate vendors to ensure high-quality ingredients and optimal pricing.

• Led a high-performing kitchen team while maintaining a positive and professional work environment.
• Oversaw all aspects of kitchen operations, including food preparation, cooking, and quality control.
• Supervised, coached, and motivated employees to maximize efficiency and teamwork.
• Maintained weekly and monthly cost reports to monitor expenses and control costs.
• Ensured strict adherence to sanitation and safety standards in the kitchen.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Generated repeat business through exceptional customer service.
• Managed daily operations across multiple store locations, overseeing 15+ employees per shift.
• Conducted inventory analysis three times daily to optimize ingredient orders and minimize waste.
• Improved health inspection ratings across seven locations by implementing best practices for cleanliness, hospitality, and ingredient placement.
• Provided strategic recommendations to the Vice President to enhance profitability and efficiency.
• Led a team of five employees and three store managers to launch a new location in North Texas.
• Conducted weekly and monthly compliance audits, identifying risks and opportunities for operational improvements.
• Maintained records for inventory, personnel, orders, supplies, and equipment maintenance.