Sudeep Nepal

• Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Reduced food waste through effective inventory management and menu planning.
• Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
• Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.

Supervise and coordinate F&B operations for the hotel Including restaurant, bar, and room service

• Train and manage a team of 60 personnel in ensuring high quality service and customer satisfaction

• Implement standard operating procedures and food safety protocols to maintain high standards of hygiene

• Ensure inventory control and stock rotation to minimize wastage and maximize profitability

• Monitor guest feedback and implement corrective actions to address any concerns or issues

Work Responsibility.

• Managing Lounge staff's work schedules.

• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene

and sanitation are maintained.

• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety

regulations.

• Checking in on dining customers to enquire about food quality and service.

• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately

stocked.

• Monitoring the restaurant’s cash flow and settling outstanding bills.

• Reviewing customer surveys to develop and implement ways to improve customer service.

• Resolving customer complaints in a professional manner.