Venkat Kodiswaran
Venkat Kodiswaran
Restaurant Manager
Sector: Hospitality
Salary: AU$80000 / Yearly
(Age: 36 years)
Brisbane, Queensland, AustraliaAbout
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Academic Level Diploma
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Industry Hospitality
PROFESSIONAL SUMMARY
A energetic Restaurant Manager with 5+years of experince working in fast paced establishments managing multiple sites at once. I started my career in hospitality in 2013 working as Cook and worked my way to managing my first venue by 2016. I have developed the ability to train staff to the highest level of customer service, ensuring increased customer satisfication, reduce staff over rate while increasing sales with marketing strategies and unique upselling techniques. I have had to opportunity to work and manage in both face paced restaurants( Coffee Club, Burger Urge) and fine dining restaurants( Soverign, The Star Sydney). Looking to use my stong leadership skill and proven track record of assisting restaurants to achieve new levels of profitilibity and efficiency.
Education
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2016 - 2017
International Institue of Leadership and Management
Diploma In leadership and Management
Completed 6 Core Cource and Specialised in Managinig People Performance, Identify and evaluate markering strategies.
Experience
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2024 - 2024
Burger Urge
Venue Manager
• Managing and controlling the day-to-day operations of the restaurant • Monitoring customer satisfaction and handling feedback. Responding to customer complaints and taking actions to rectify the issue where appropriate. • Organising staff rosters arranging shifts. • Assist in recruiting and hiring new staff to meet company’s high service standards. • Supervising and managing staff and evaluating performances • Coordinating daily operations and delegating tasks accordingly • Supporting the leadership team in the day-to-day operations of the restaurant. • Working with Tanda for Rostering, Cooking the Books for Inventory Management of the store, Polygon for POS systems. • Power BI for monitoring and managing the venue on a day-to-day basis. • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
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2021 - 2022
The Star Entertainment, Sydeny
Food and Beverage Supervisor
• Leading, training and motivating our Food and Beverage to continuously provide exceptional service in line with The Star Service Culture. • Coordinating daily operations and delegating tasks accordingly • Supporting the leadership team in the day-to-day operations of the restaurant. • Responding promptly to guest feedback and implementing changes to prevent reoccurrences. • Providing personalised service for our high rollers. • Assist in the development of marketing initiatives and menu items to stimulate revenue. • Training and developing the team.
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2018 - 2021
Coffee Club
Cafe & Restaurant Manager
• Managing and controlling the day-to-day operations of the restaurant • Implementing budgets in consultation with senior management • Ensuring the budgetary requirements are met, monitoring sales and profit, and being responsible for the overall performance of the restaurant • Design and implementing marketing strategies such as social media campaigns, signage and special offers. • Monitoring customer satisfaction and handling feedback. Responding to customer complaints and taking actions to rectify the issue where appropriate. • Ensuring that appropriate stock levels are maintained by keeping detailed records and purchasing goods as necessary. • Implementing company policies with regards to heath and safely. Ensuring that employees comply with those policies and all applicable health goods as necessary. • Organising staff rosters arranging shifts. • Assist in recruiting and hiring new staff to meet company’s high service standards.
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2016 - 2018
Pink Lotus Restaurant
Restaurant Manager
• Plan menus after consulting with the chef • Purchasing and pricing of goods according to budget • Maintaining records of stock levels and financial transactions • Ensuring dining facilities comply with health regulations and are clean and functional • Conferring with customers to assess their satisfaction with meals and service • Recruiting, training and supervising wait and kitchen staff • Planning, monitoring, appraising, and reviewing job contributions • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Honors & awards
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2023
MVP
Awarded the MVP for the year 2013 throughout the entire network with Burger Urge Supporting LOCAL Community for Coffee Club- Sunshine Coast Restaurant Awards.