Sudeep Pande
Beaverton,OR
Summary
Enthusiastic and driven candidate with proven experience in fast-paced restaurant settings. Committed to providing friendly and professional service to customers to maintain consistent revenue.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Professional hospitality worker, ready to excel in fast-paced environment. Proven track record in ensuring exceptional customer service and satisfaction. Strong focus on teamwork and adaptability, consistently meeting changing needs. Skilled in managing multiple tasks, handling customer inquiries, and maintaining clean and organized workspace. Reliable and results-driven, with positive attitude and excellent communication skills.
Motivated person with engaging personality and flexible approach. Upbeat, friendly, and anticipating customer needs to facilitate enjoyable dining experiences.
Overview
7
7
years of professional experience
Work History
Working as a Front of House Manager
185th Indian Cuisine
12.2024 - 04.2025
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive customer environment.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
Front of House Manager
BIG TIKKA
09.2024 - 01.2025
- Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
- Resolved guests complaints while maintaining positive customer environment.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Maintained high standards of cleanliness and organization throughout the establishment, ensuring compliance with health codes and regulations.
- Enhanced customer satisfaction by implementing effective front of house management strategies.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed cash handling procedures, reconciling daily sales reports, and maintaining accurate records for financial reporting purposes.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
- Ensured consistent quality of service by regularly reviewing staff performance and providing constructive feedback during team meetings.
- Maintained high standards of cleanliness and organization throughout dining area and front-of-house operations, ensuring welcoming environment.
Manager
TURMERIC KITCHEN
01.2024 - 09.2024
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Improved safety procedures to create safe working conditions for workers.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
Head Chef
Oceania Cruises Inc.
08.2018 - 01.2022
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
CULINARY & CRUISE LINE ACADEMY - Hotel Management
KLS ENGLISH MEDIUM HIGH SCHOOL
TILAKWADI BELGAUM DISTRIRCT,INDIA11-2016
Skills
- Customer relations
- Conflict resolution
- Staff management
- Health and safety regulations
- Restaurant operations
- Reservation management
- Quality control
- Service prioritization
- Floor management
- Hygiene standards
- Customer service
- Collaboration and teamwork
Languages
English
Professional Working
Hindi
Native or Bilingual
kannada
Native or Bilingual
Marathi
Native or Bilingual
Timeline
Working as a Front of House Manager
185th Indian Cuisine
12.2024 - 04.2025
Front of House Manager
BIG TIKKA
09.2024 - 01.2025
Manager
TURMERIC KITCHEN
01.2024 - 09.2024
Head Chef
Oceania Cruises Inc.
08.2018 - 01.2022
CULINARY & CRUISE LINE ACADEMY - Hotel Management
KLS ENGLISH MEDIUM HIGH SCHOOL
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