SANTHOSH KUMAR DAITHA

* Holding 4th Best Breakfast in Middle East Asia [IHG]

• Holding the 3rd Bar and Lounge Ranking in Middle East (IHG)
• Achieved Highest Revenue & Covers in December 2022, Sultanate of Oman.
• 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 [15] restaurant staff, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Worked closely with restaurant owner to develop and implement marketing initiatives.
• Analyzed daily sales figures and developed strategies to increase sales.
• Designed and implemented strategies to reduce costs and waste.
• Developed and implemented strategies to improve revenue and profitability.
• Created and maintained detailed financial records and reports to inform future strategies.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Oversaw food preparation and monitored safety protocols.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Purchased food and cultivated strong vendor relationships.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Developed unique events and special promotions to drive sales.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Maximized quality assurance by completing frequent line checks.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated with catering staff to deliver food services for special events and functions.

• Holding the 3rd Bar and Lounge Ranking in Middle East (IHG)
• Introduced Bistro concept in The Edge
• Restaurant to increase the revenue