Summary
Overview
Work History
Education
Skills
Timeline
Generic
Neeraj Agrawal

Neeraj Agrawal

Cambridge

Summary

Dynamic & service focused General Manager with 18+ years of experience, a strong work ethic and proven expertise in driving restaurant revenue at Camarosa Restaurant. Enhanced customer satisfaction through innovative selling techniques and exceptional service.

Orchestrates optimal resource utilization to handle expected operational needs. Consistently exceeding guest expectations while fostering a positive team environment.

Sales leader with sound judgment, good planning abilities and interpersonal communication strengths.

Committed to continuous improvement and operational excellence.

Overview

18
18
years of professional experience

Work History

General-manager

Camarosa Restaurant
11.2020 - Current
  • Managing all aspects of daily operations, staff schedules, adequate staffing, managing budgets, inventory control, and vendor relations.
  • Maintained high standards of cleanliness throughout the establishment by regularly inspecting facilities and addressing maintenance issues promptly.
  • Carefully interviewed, selected, trained, and supervised staff. Setting clear expectations and creating positive working environment
  • Promoting positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Ensured compliance and implement food control plan, liquor license, health & safety regulations as well as company policies and procedures.
  • Developed events eg: book outs, degustation, long lunches, cocktail & gin evenings and special promotions to drive sales.
  • Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
  • Boosted restaurant revenue by implementing innovative selling techniques, in-house promotions & incentivising wait staff.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • New food & drinks menu or seasonal changes every 6 months to keep the offerings fresh and appealing, resulting in increased sales and exceeding overall guest experience.
  • Collaborated with culinary team members to develop menus that catered to diverse tastes while maximizing profit margins.
  • Analyze restaurant business plan every 3 months by reviewing demands, analyzing competitors, market trends, improving efficiency.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.


Restaurant Manager

Alpino Cucina E Vino
02.2016 - 10.2020
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Established rapport with patrons through personalized service that consistently exceeded expectations resulting in repeat business.
  • Maintained a comprehensive knowledge of current industry trends to stay ahead of competition and offer an exceptional experience for guests.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Crafted special drink and cocktail menu items for seasonal
  • offerings.
  • Increased revenue by optimizing pricing strategies, offering seasonal specials, and upselling premium products.
  • Beverages well-stocked and organized to meet expected demands.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Motivated staff to perform at peak efficiency and quality.
  • Strengthened team performance with regular coaching sessions, performance evaluations, and constructive feedback.
  • Closed out cash register and prepared cashier report at close of business.
  • Maintained cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Cafe Front of House Manager

Cafe Botannix
07.2014 - 01.2016
  • Oversaw daily cafe operations to maintain smooth workflow in both front-of-house and back-of-house areas.
  • Grew cafe sales by effectively marketing business and improving customer relations strategies.
  • Trained cafe employees to consistently exceed customers' expectations and provide superior service.
  • Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.
  • Developed and led barista training programs to improve coffee quality and service speed, elevating customer satisfaction.
  • Collaborated on special event planning for the café such as themed nights or holiday promotions.
  • Spearheaded introduction of seasonal menus, keeping cafe's offerings fresh and enticing to customers.

Assistant Restaurant Manager

Onyx Cafe & Bar
12.2011 - 06.2015
  • Enhanced customer dining experience with superior service
  • Managed inventory and working with restaurant manager to reduce costs, ensuring profitability.
  • Boosted sales of high-margin items by upselling
  • Handled customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
  • Immediately resolved issues with patrons by employing careful listening and communication skills.
  • Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.

Food and Beverage Attendant

Novotel Auckland Ellerslie
07.2008 - 11.2011
  • Maintained clean and organized restaurant to comply with hygiene and health regulations.
  • Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
  • Greeted and seated guests to provide friendly and welcoming experience.
  • Maintained clean and organized dining areas for an enjoyable guest experience.
  • Developed strong relationships with regular customers, leading to increased loyalty and repeat business.
  • Delivered exceptional service even under high-pressure situations, maintaining the highest standards of professionalism.
  • Opened, poured and served hot and cold beverages to customers to complement food and dining experience.
  • Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
  • Adhered to food safety guidelines consistently, maintaining a safe and sanitary working environment at all times.
  • Maintained stock levels of cups, lids, straws, and condiments throughout shift.
  • Provided guests with information about menu items, specials and promotions to provide quality service.
  • Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
  • Customized food and beverage options to accommodate special dietary requirements, increasing customer loyalty.
  • Maintained cleanliness and organization in dining area, ensuring welcoming environment for customers.
  • Checked dining area supplies of linens, wrapped silverware, and replenished low stock.
  • Provided attentive service and proactively assessed guest needs.
  • Engaged in suggestive selling and other sales techniques.

Hotel Operational Trainee

ITC Grand Central
04.2007 - 04.2008
  • Participated in staff training programs to enhance skills and knowledge in various areas of hospitality management.
  • Assisted in maintaining high standards of cleanliness throughout the property, ensuring a positive guest experience.
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Served food and beverages promptly with focused attention to customer needs.
  • Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
  • Explained menu items and suggested appropriate options for food allergy concerns.
  • Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
  • Built rapport with guests to enhance their dining experience and encourage return visits.

Education

Post Graduate Diploma in International Hospitality - Hospitality And Tourism Management

Auckland University of Technology
Auckland, NZ
06-2009

Skills

  • Reliability and Dependability
  • Strong Work Ethic
  • Expertise and Skill
  • Professional Demeanour
  • Positive Attitude
  • Problem-Solving
  • Emotional Intelligence
  • Adaptability
  • Continuous Improvement

Timeline

General-manager

Camarosa Restaurant
11.2020 - Current

Restaurant Manager

Alpino Cucina E Vino
02.2016 - 10.2020

Cafe Front of House Manager

Cafe Botannix
07.2014 - 01.2016

Assistant Restaurant Manager

Onyx Cafe & Bar
12.2011 - 06.2015

Food and Beverage Attendant

Novotel Auckland Ellerslie
07.2008 - 11.2011

Hotel Operational Trainee

ITC Grand Central
04.2007 - 04.2008

Post Graduate Diploma in International Hospitality - Hospitality And Tourism Management

Auckland University of Technology

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