Shiva Jayachandran
Montgomery Village,MD
Summary
Dynamic restaurant owner and operator with a proven track record at Jyoti Indian Cuisine, excelling in staff management and operational efficiency. Successfully implemented waste reduction strategies, enhancing profitability while fostering strong vendor relationships. Adept at customer engagement, ensuring exceptional service and satisfaction, leading to increased loyalty and repeat business.
Seasoned restaurant operator with hands-on experience in all areas of restaurant operations. Excellent communication, organizational and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction.
Overview
14
14
years of professional experience
Work History
Restaurant Owner/Operator
Jyoti Indian Cuisine
07.2016 - 06.2025
- Identified team weak points and implemented corrective actions to resolve concerns.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Recruited, hired, and trained talented staff to fill vacancies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Managed payroll, daily deposits, and cost controls.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Maintained positive relationships with local community and government officials.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
Restaurant Manager
Saffron Indian Cusine
11.2014 - 06.2016
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Carefully interviewed, selected, trained, and supervised staff.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Restaurant Supervisor
Spice Xing
05.2011 - 10.2014
- Boosted customer satisfaction and service delivery to strengthen customer loyalty.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Organized implementation of new banners, displays, and menus.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Set and oversaw weekly and special event menu plans.
- Served consistent portions following recipes and control standards.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Supervised food presentation and plating to enhance visual appeal.
Education
High School Diploma -
St Joseph High School
Chennai, India05-1997
Skills
- Staff management
- Operational efficiency
- Menu development
- Small business operations
- Employee scheduling
- Cost control
- Financial planning
- Operations management
- Sales oversight
- Business marketing
- Customer engagement
- Health code compliance
- Budget monitoring
- Labor cost controls
- Vendor relations
- Table management
Languages
English
Native or Bilingual
Spanish
Limited Working
Hindi
Native or Bilingual
Tamil
Native or Bilingual
Telugu
Native or Bilingual
Malayalam
Native or Bilingual
Technology
Microsoft Office Suite, POS Systems (Aloha, TouchBistro, Toast, Square), Reservation Systems (Opentable, Resy, Yelp)
Timeline
Restaurant Owner/Operator
Jyoti Indian Cuisine
07.2016 - 06.2025
Restaurant Manager
Saffron Indian Cusine
11.2014 - 06.2016
Restaurant Supervisor
Spice Xing
05.2011 - 10.2014
High School Diploma -
St Joseph High School
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