Experience

• 

  Student biryani restaurant

  Feb 2009 - Apr 2011

  Floor supervisor

  - Manage supplies deliveries, inventory and maintain records of invoices- Ensure safety & sanitation- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.- Observe employees to ensure the safe service- Organize shift pattern- Managing staff and providing them with feedback.- Responsible for improvement to quality, service, and operations

• 

  Mirchili

  May 2011 - Aug 2013

  Assistant general manager

  - Taking responsibility for the business performance of the restaurant.- Analyzing and planning restaurant sales levels and profitability.- Organizing marketing activities, such as promotional events and discount schemes.- Preparing reports at the end of the shift/week, including staff control, food control and sales.- Creating and executing plans for department sales, profit and staff development.- Setting budgets and/or agreeing them with senior management.- Planning and coordinating menus. Show less

• 

  Taco el paso

  Oct 2013 - now

  General manager

  1-Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.2-Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.3-Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.4-Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.5-Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.6-Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Show less