Summary
Overview
Work History
Education
Skills
Timeline
Generic

Sunil Sukumaran

Wesley Chapel,FL

Summary

  • Qualified restaurant manager with 10+ years of professional experience in restaurant management and proven success in organizing tasks, increasing sales, and multiplying business from limited material and resources is searching for a hospitality industry where my experience and skills would be put in use.
  • Multi-tasking abilities that help them coordinating different sections in the restaurant
  • Inventiveness in introducing new ideas that would increase the business
  • Proficient in handling administration and paperwork

Overview

11
11
years of professional experience

Work History

Restaurant General Manager

The Grand Indian Cuisine
Roseville, CA
06.2023 - 01.2024
  • Distributed food to service staff for prompt delivery to customers.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Established restaurant business plan by conferring with people in community to select food and beverage offerings.
  • Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Managed accounts payable, accounts receivable and payroll.
  • Ensured compliance with health, safety and sanitation standards.
  • Updated computer systems with new pricing and daily food specials.
  • Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Scheduled staff shifts and monitored labor costs.
  • Recruited, trained and supervised staff members.

Manager

Tirupathi Bhimas
Milpitas, Ca
01.2021 - 04.2023
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Distributed food to service staff for prompt delivery to customers.
  • Optimized profits by controlling food, beverage and labor costs.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Ensured compliance with all food safety regulations and sanitation standards.
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Assisted staff by serving food and beverages or bussing tables.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Provided exceptional customer service by anticipating guest needs before they arise.
  • Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
  • Collaborated with others to discuss new opportunities.
  • Achieved cost-savings by developing functional solutions to problems

Manager

Royal Khyber
Santa Ana, Ca
07.2017 - 01.2021
  • Managing the entire staff of the restaurant and coordinating their work
  • Responsible for increasing the business of the restaurant
  • Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly
  • Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
  • Set budgets and execute plans for department sales, product purchase and staff development
  • Coordinating and managing the entire operation of restaurant by scheduling shifts
  • Assisted the customers in answering their queries regarding food quality and service
  • Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff
  • Created new menu formats keeping in mind customer preferences and upcoming varieties available
  • Searched the market regarding new dishes and recipes or latest trends in restaurants that could help improve business
  • Recruiting, training and motivating staff
  • Maintain high standard quality hygiene, health and safety
  • Estimated the daily food consumption and placed orders with suppliers accordingly – Ordered utensils and contacted merchants regarding their supplies on a regular interval
  • Hired staff for various departments according to skills required
  • Trained new staff; delineated their responsibilities and restaurant work ethics
  • Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety
  • Maintained a friendly environment for staff and customers.

Manager

Paradise Biriyani Point
San Diego, Ca
06.2017 - 07.2017
  • Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection
  • Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control
  • Specialized in training and motivating new staff regarding their work and responsibilities
  • Controlled the overall cash flow on a daily basis to meet the weekly expenditures
  • Maintained accounting books regarding employee payroll and sales summaries of the restaurant
  • Helped in promoting business through social interaction in community events
  • Estimated the daily food consumption and placed orders with suppliers accordingly – Ordered utensils and contacted merchants regarding their supplies on a regular interval
  • Hired staff for various departments according to skills required
  • Trained new staff; delineated their responsibilities and restaurant work ethics
  • Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety
  • Maintained a friendly environment for staff and customers
  • Scheduled working hours of staff and rotation of shifts
  • Assisted the customers in answering their queries regarding food quality and service
  • Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff
  • Created new menu formats keeping in mind customer preferences and upcoming varieties available
  • Searched the market regarding new dishes and recipes or latest trends in restaurants that could help improve business.

Manager

Flavors of India
Mount Laurel, NJ
01.2016 - 05.2017
  • Managing the entire staff of the restaurant and coordinating their work
  • Responsible for increasing the business of the restaurant
  • Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly
  • Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
  • Set budgets and execute plans for department sales, product purchase and staff development
  • Coordinating and managing the entire operation of restaurant by scheduling shifts
  • Provide customer support by resolving their complaints about service or food quality
  • Meeting and greeting customers and organize table reservations
  • Recruiting, training and motivating staff
  • Maintain high standard quality hygiene, health and safety.

Manager

Hyderabad Bawarchi Biriyani
Edison, NJ
05.2013 - 01.2016
  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and research new vendors
  • Organize and supervise shifts
  • Appraise staff performance and provide feedback to improve productivity
  • Estimate future needs for goods, kitchen utensils and cleaning products
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Control operational costs and identify measures to cut waste
  • Create detailed reports on weekly, monthly and annual revenues and expenses
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g
  • Discounts and social media ads)
  • Train new and current employees on proper customer service practices
  • Implement policies and protocols that will maintain future restaurant operations.

Education

Diploma - Hotel Management

Oriental School of Hotel Management
Kerala India
03-2007

Bachelor of Science - Mathematics

SN College
Kerala India
06-2003

Skills

  • Training & Development
  • Hospitality Management
  • Customer Service
  • Labor Planning
  • Relationship Building
  • Budgeting, forecasting and financial analysis
  • Inventory/ Cost control
  • Food Management
  • Purchasing
  • Customer Engagement
  • Business Management
  • Operations Management
  • Schedule Coordination

Timeline

Restaurant General Manager

The Grand Indian Cuisine
06.2023 - 01.2024

Manager

Tirupathi Bhimas
01.2021 - 04.2023

Manager

Royal Khyber
07.2017 - 01.2021

Manager

Paradise Biriyani Point
06.2017 - 07.2017

Manager

Flavors of India
01.2016 - 05.2017

Manager

Hyderabad Bawarchi Biriyani
05.2013 - 01.2016

Diploma - Hotel Management

Oriental School of Hotel Management

Bachelor of Science - Mathematics

SN College

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Sunil Sukumaran