Sujit Kumar Singh

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.

- Managed daily restaurant operations, including front-of-house, back-of-house, and administrative functions.
- Led a team of 50+ employees, including servers, bartenders, hosts/hostesses, and kitchen staff.
- Developed and implemented strategies to increase revenue, reduce costs, and improve customer satisfaction.
- Analyzed sales data, customer feedback, and market trends to inform business decisions.
- Collaborated with the culinary team to develop new menu items and promotions.

- Dealing with promoters, Planning events

• Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
• Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Carefully interviewed, selected, trained, and supervised staff.
• Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
• Correctly calculated inventory and ordered appropriate supplies.

- Assisted the General Manager in overseeing daily restaurant operations.
- Supervised a team of 20+ employees, including servers, bartenders, and hosts/hostesses.
- Coordinated events, parties, and catering functions.
- Assisted with inventory management, ordering supplies, and controlling labor costs.