Harish Muddasani
Dublin 15
Summary
Accomplished Food and Beverage Professional with over 9 years of diverse experience in prestigious restaurant chains across Australia and India. Proven track record in executive support and team leadership, excelling in office management, accounting, and vendor negotiations. Recognized for outstanding customer service and effective collaboration, adept at multitasking in fast-paced environments. Aiming to leverage extensive expertise to drive operational excellence and enhance guest experiences in a dynamic culinary setting.
Overview
10
10
years of professional experience
Work History
Operations Manager
FSD Hospitality
Hyderabad
12.2024 - 01.2025
- Managed scheduling, training and inventory control.
- Implemented policies and standard operating procedures and managed quality, customer service and logistics.
- Delegated work to staff, setting priorities and goals.
- Implemented innovative strategies that reduced operating costs while maintaining high levels of customer satisfaction.
- Produced SOPs to document workplace procedures and optimize productivity through standardization.
- Analyzed and controlled materials, supplies and equipment operational expenses.
Assistant Food and Beverage Manager
Minerva Grand Hotels PVT LTD
Hyderabad
01.2024 - 11.2024
- Analyzed financial data to ensure the profitability of operations.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coached staff on strategies to enhance performance and improve customer relations.
- Created and delivered orientation and training for new team members and professional development activities for experienced associates.
- Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
- Implemented marketing initiatives to promote the restaurant's brand image and increase sales revenue.
- Developed effective cost-saving measures to reduce expenses without sacrificing quality or service.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Created weekly reports detailing sales figures and labor costs.
- Tracked customer feedback through surveys and online reviews in order to identify opportunities for improvement.
- Collaborated with chefs regarding menu items and recipes in order to create unique dining experiences for guests.
Restaurant Manager
Minerva Grand Hotels PVT LTD
Hyderabad
11.2021 - 01.2024
- Optimized profits by controlling food, beverage and labor costs.
- Oversaw food preparation, production and presentation according to quality standards.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Maintained detailed records of sales transactions and daily shift reports.
- Assisted with kitchen preparation during peak times as needed.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Coached staff on strategies to enhance performance and improve customer relations.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Adhered to all health department regulations regarding food storage and preparation.
- Resolved problems or concerns to satisfaction of involved parties.
CRM
Minerva Grand Hotels PVT
Hyderabad
01.2021 - 11.2021
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Provided exemplary level of service to customers to extend relationships for future business opportunities.
- Prepared and presented regular reports on customer relationship activities and outcomes to senior management.
- Trained and mentored new team members to promote productivity, accuracy and friendly customer service.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
- Addressed inquiries from clients and department team members.
- Drove customer escalations to resolution by engaging directly with clients.
- Delegated work to staff, setting priorities and goals.
- Conducted competitive analyses to understand market position and identify unique selling propositions.
- Produced thorough, accurate and timely reports of project activities.
Chef De Partie
SalaamNamaste's - Dosahut
Melbourne
03.2015 - 07.2020
- Observed food safety and sanitation protocols to reduce germ spread.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Distributed food to service staff for prompt delivery to customers.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Monitored temperatures of prepared food and cold-storage areas.
- Supervised food preparation staff to deliver high-quality results.
- Trained kitchen workers on culinary techniques.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Monitor and prepare Tandoori dishes.
- Prepared a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
- Preparing, cooking, and presenting complete meals or individual dishes.
- Monitoring the quality of dishes, portion sizes, and waste control.
Education
Diploma in Business Administration - Business Administration And Management
Boston Institute of Technology
Melbourne, Australia05-2018
Bachelor of Science - Bachelors of Honours in Mechanical Engineering
Sree Chaitanya College of Engineering (JNTU HYD)
Karimnagar, Telangana, India05-2013
Diploma in Commercial Cookery - Food And Nutrition
Boston Institute of Technology
Melbourne, AustraliaSkills
- Assignment delegation
- Emergency response
- Marketing
- Multidisciplinary collaboration
- Project management abilities
- Flexible scheduling
- Staff training and development
- Adaptability and resilience
- Cash handling experience
- Menu planning proficiency
- Sanitation standards compliance
- Food safety
- POS system operation
- Table setting techniques
- Organizational growth
- Self motivation
- Analytical thinking
- Team contribution
- Problem-solving abilities
- Decision-making
- Phone orders
- Menu development
- Food preparation
- Portioning
- Staff supervision
- Inventory management
- Buffet maintenance
- Adaptability under pressure
- Sanitizing
- Guest services
- Meal service set up
- Order management
Languages
Telugu
First Language
English
Proficient (C2)
C2
Hindi
Upper Intermediate (B2)
B2
References
References available upon request.
Timeline
Operations Manager
FSD Hospitality
12.2024 - 01.2025
Assistant Food and Beverage Manager
Minerva Grand Hotels PVT LTD
01.2024 - 11.2024
Restaurant Manager
Minerva Grand Hotels PVT LTD
11.2021 - 01.2024
CRM
Minerva Grand Hotels PVT
01.2021 - 11.2021
Chef De Partie
SalaamNamaste's - Dosahut
03.2015 - 07.2020
Diploma in Business Administration - Business Administration And Management
Boston Institute of Technology
Bachelor of Science - Bachelors of Honours in Mechanical Engineering
Sree Chaitanya College of Engineering (JNTU HYD)
Diploma in Commercial Cookery - Food And Nutrition
Boston Institute of Technology
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