Panjanadun Steven

• Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
• Monitored budget and utilized operational resources.
• Oversaw day-to-day production activities in accordance with business objectives.
• Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.

Managing the opening

• Mentored and coached team members to foster productive and engaging work environment.
• Collaborated with senior management to develop and execute long-term corporate goals and objectives.
• Managed budgets and resources, optimizing allocation for maximum impact on business objectives.

• Managed inventory effectively, reducing waste and optimizing stock levels.
• Resolved customer complaints involving food or beverage quality and service.
• Developed staff training programs to enhance service skills and increase overall efficiency.
• Maintained highest standards for beverage quality and service.
• Organized successful special events that contributed to increased sales figures.
• Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
• Improved customer satisfaction by implementing innovative food and beverage menu options.
• Oversaw the hiring process for new employees, selecting top talent to join our team.

• Implemented cost control measures to effectively manage expenses without compromising quality or customer satisfaction levels.
• Coordinated special events, working closely with clients to ensure their needs were met while maintaining budgetary constraints.
• Developed strong relationships with vendors to negotiate favorable pricing and delivery schedules for products.
• Maintained open lines of communication with kitchen staff to ensure timely execution of orders during peak service periods.

• 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.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.