Deepak Singh
53 B Penney Avenue,Mount Roskil
Summary
Dedicated and results-driven Restaurant Manager and duty manager with several years of experience in overseeing daily operations, staff development, and customer satisfaction within high-volume dining environments. Proven track record of achieving financial targets, optimizing workflows, and maintaining high standards of food quality and service. Skilled in team leadership, strategic planning, and implementing effective marketing strategies to enhance business profitability and guest satisfaction.
Overview
6
6
years of professional experience
Work History
Restaurant Manager
Bavarian Newmarket
02.2023 - Current
- Led a team of 20+ staff members, including hiring, training, and performance management
- Responding efficiently and accurately to restaurant customer complaints
- Organize and supervise shifts
- Control operational cost and identify measures to cut waste
- Weekly Labour cost tracker and forecast of the day
- Coordinate daily FOH and BOH restaurant operations
- Stocktake and Venue Audit.
Bar & Restaurant Manager
Okoroire Hot Spring Hotel
02.2021 - 02.2023
- Managing bar & Restaurant
- Ensured compliance with state liquor laws by monitoring alcohol service and providing ongoing staff education on responsible beverage serving practices.
- Bring New Cocktails and ordering for bar.
- Stock take every month
- Maintained a safe working environment by enforcing strict adherence to health and safety regulations among employees.
- Streamlined operational procedures for increased efficiency in daily tasks such as opening/closing routines, shift scheduling, and cash handling processes.
Senior bartender
Mekong Baby
11.2020 - 02.2021
- Introducing new cocktail
- Dealing with customers
- Stock taking
- Supervise the bar.
- Maintained strong relationships with vendors to ensure timely delivery of supplies at competitive prices.
- Optimized workflow efficiency by effectively delegating tasks among team members.
- Adhered to strict cleanliness standards throughout all aspects of bar operations.
Senior bartender
Saint Alice
05.2020 - 11.2020
- Making cocktail
- Making coffees
- Taking orders
- Restock
- Deep cleaning.
- Assisted management in creating promotional materials for upcoming events or specials.
Bartender
Dirty laundry January
01.2020 - 05.2020
- Making cocktail
- Making coffee
- Taking orders
- Deep cleaning of bar
- Stock taking
- Making smoothies.
F&B Attendant & Bartender
TheOakroom
03.2019 - 11.2019
- Setting tables
- Taking Order from Customers
- Clearance
- Pour Beer
- Making Spirits
- Making Cocktails
- Changing the Keg
- Cash up
- Deep cleaning every
Kitchen
TheOakroom
07.2018 - 03.2019
- Making la carte menu
- Stock taking
- Cleaning the Dishes
- Deep cleaning every Saturday
Kitchen hand
Sofitel Viaduct harbour
- 07.2018
- Washing dish
- Putting food in the loft
- Changing the Rubbish
- Peeling and Frying
- Broken the boxes
Skills
- Team Leadership and Development
- Operations Management
- Budgeting and Cost Control
- Inventory Management
- Customer Service Excellence
- Menu Planning and Pricing
- Regulatory Compliance
- Vendor Relations
- Marketing and Promotions
Educationqualification
- Completed Diploma in Applied Hospitality Management level 5 & 6 at Aspire2 international.
- Program Description - Principles and practices in hospitality management and supervisory roles
- Catering systems and management tools used in food and beverage service operations.
Availability
I am a New Zealand Residency. I am available for working weeks day and weekend as well in morning
References
ON DEMAND
Timeline
Restaurant Manager
Bavarian Newmarket
02.2023 - Current
Bar & Restaurant Manager
Okoroire Hot Spring Hotel
02.2021 - 02.2023
Senior bartender
Mekong Baby
11.2020 - 02.2021
Senior bartender
Saint Alice
05.2020 - 11.2020
Bartender
Dirty laundry January
01.2020 - 05.2020
F&B Attendant & Bartender
TheOakroom
03.2019 - 11.2019
Kitchen
TheOakroom
07.2018 - 03.2019
Kitchen hand
Sofitel Viaduct harbour
- 07.2018
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