Sidharth Modi

• Managing day to day operations of the store providing great customer service.
• Managing a team of 20 people including Shift Managers, Floor and Kitchen Staff.
• Taking Food, Beverage and Dessert orders from the table and entering into the RMMS system and serving food and beverage along with the desserts.
• Making sure that all the channels in the restaurants are open such as Dining Area and Online food delivery channels like Door dash, Uber.
• Preparing roster for every week and updating the roster into the Zambion online system and preparing payroll log to be sent to the head office.
• Following the Sale and Supply of Alcohol Act 2012 and ensuring that we provide safe environment for our customers and the team by adhering to the Health and Safety Policy.
• Maintaining Food Safety by following the company checklists and checking the temperatures of the fridges and freezers every shift.
• Guiding and helping my team on the Front and Back of house for running the store operations smoothly and efficiently.
• Cash handling through the company structured RMMS system.
• Stock ordering on the daily and weekly basis by controlling food costs and managing the inventory by doing stock take at the end of the month.
• Assigning daily cleaning tasks to the floor and kitchen staff.
• Maintaining all the records relating to the Food Control Plan and Maintenance records.
• Hiring and Termination of Staff.
• Training new staff according to the company standards.

• Supervised all areas of restaurant to keep it clean and well-maintained.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Managed team of up to 40 restaurant staff, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Kept restaurant compliant with all local hygiene and food safety regulations.

• Monitoring all Food Regulation under Food Act 2014,
• Following all Health and Safety Act Regulations 2015,
• Adhering to the Sale and Supply of Alcohol Act 2012,
• Manage Gaming/TAB machines as per DIA regulations,
• TAB Day to day operation
• Banking
• Day to day smooth operation of the bar,
• Customer focused,
• Ordering and receiving stock orders and maintaining stock levels,
• Responsible for managing and maintaining room
• temperature to preserve food freshness,
• Responsible for cleaning/hygiene of restaurant,
• Responsible for the health and safety of other team
• members and patrons,
• Adhering to the company’s Host Responsibility Policy.

• Ensure customer service is maintained at a high level

• Ensure health and safety regulations are followed

• Help serve food and drinks

• Ensure food is prepared and cooked to set company specifications

• Plan budgets and rosters

• Plan menus with cooks or chefs

• Undertake marketing and promotion

• Arranging the purchasing and pricing of goods according to budget

• Maintaining records of stock levels and financial transactions

• Ensuring the shop, dining and kitchen facilities are clean, functional and of suitable appearance

• Assist in taking orders and take customer bookings

• Explaining and enforcing hygiene regulations

• Planning and organising special functions

• Operating till, taking orders and cash handling.
• Following essential hygiene standards.
• Providing excellent customer service.
• Performing store closing procedures.
• Performing routine cleaning in dining areas.
• Assisting supervisors and manager in any manner for the smooth and effective functioning of the store.
• Stocking the cabinets with cabinet food and drinks.
• Making coffees and serving customers

• Providing excellent customer service, greeting and serving.
• Operating till, taking orders and cash handling.
• Clean and refill condiments and check table decorations.
• Preparing hot and cold drinks.
• Hosting and taking bookings for the tables for dinner service by executing time management skills.

• Serving food and beverages to clients in a friendly, efficient and professional manner.
• Ensuring the cleanliness of dining area including clearing and wiping down tables after customers have left the area.
• Adhering to company health and safety standards.
• Cash handling and accepting payments.
• Maintaining a high standard of personal appearance and hygiene.

• Customer service.
• Stocking shelves.
• Stock rotation.
• Adhering to health and safety.
• Cleaning.