Experience

BugendaiTech

• United States
• IT Services and IT Consulting
• 100 - 200 Employee

• Chief Operating Officer

  • Jan 2022 - Present

• Salesforce Developer and Project Manager

  • Jan 2019 - Present

  Develop a strategy the team will use to reach its goalProvide any training that team members needCommunicate clear instructions to team membersListen to team members' feedbackMonitor team members' participation to ensure the training they providing is being put into use, and also to see if any additional training is neededManage the flow of day-to-day operationsCreate reports to update the company on the team's progressCreated an internal, quarterly newsletter in Publisher to inform the company of new and upcoming marketing projects.Respond to ad-hoc request for reports/analysis from management and other team members. Maintain marketing calendar and deadlines in Trello.Utilized creative and analytical skills to create product documentations in PowerPoint, helped with the creation of brand names for SG’s products, and analyzed SG’s social media to find ways to increase lead generation.Planned marketing events by building out a registration website in CVENT and choosing creative SWAG.



Dhaba estd 1986 Delhi

• Director Of Sales Marketing

  • Mar 2016 - Nov 2019

  Used Salesforce to manage account for Dhaba. Focus on building a business model which can be sustained from a financial point of viewDevelop a product portfolio which balances ‘footfall generators’ and ‘footfall preservers’Invest in building collaborative distribution models to enhance depth and breadth of coverageand reachEnsure on delivering high standards in customer relationship and experience managementFocus and engage with the media facilitator to undertake regular and appropriatecommunication with the users



Tandoor

• Spain
• Restaurants
• 1 - 100 Employee

• Restaurant Operation Manager

  • Jul 2014 - Apr 2015

  Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.



The Mint Restaurant and Lounge

• Restaurant Manager

  • Jan 2013 - May 2014

  Responsible for supervision of wait staff and plate presentation.• Train staff in new promotions and best practices• Train and assist international interns • Assisted in menu preparation for holidays and buffets.• Assisted in wine list preparation and wine training• Assisted in weekly scheduling and training, • Communicated pertinent information at daily/department meetings with restaurant and kitchen staff.• Interview of new applicants• Operational understanding of In room dinning and Regency club• Decreased turnover of full time staff



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Bar Supervisor

  • Apr 2011 - Nov 2012

  Supervise the smooth running of the bars Ensure all venues open on time and that they are ready for business. Ensure excellent front of house service, allocate and support staff throughout the shift to maintainspeed of service and cleanliness of venue. Keep staff busy and productive at all times. Ensure staff meet the standards of the bars, addressing and correcting bad practice where need be. Maintain back of house and cellars to a high standard. Liaise on shift with Head Chef to resolve problems and ensure great service. Complete daily paperwork to ensure the safe running of the venues, and for those standards to bemonitored and maintained throughout the shift. Pre-empt and actively responding to problems that arise and keeping management up to date. Ensure all venues close on time, end of day jobs completed to a high standard, staff are signed offpromptly, all back and front of house areas checked and secured and that venues are in excellentorder for the next day’s service. To actively maintain all areas within your remit, i.e. toilets, Atrium, smoking area. To clean and maintain all equipment and notify management of any issues. Assist in cash handling procedures as required Feedback on your shift to the managers and supervisor taking over.



The Luxury Collection Hotel

• Supervisor

  • Jan 2008 - Jun 2011

  My contribution as a supervisor are listed below:-Screening, interviewing, hiring, and training restaurant staff.Managing restaurant 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.