Banty

• Crafted authentic Mexican dishes using fresh ingredients and traditional recipes.
• Managed kitchen operations to optimize food preparation and service efficiency.
• Trained junior chefs on advanced cooking techniques and strict food safety standards.
• Collaborated with suppliers to enhance ingredient quality and minimize waste.
• Monitored inventory levels to guarantee availability of essential cooking supplies.
• Implemented sanitation practices to comply with health department regulations.

• Grilled various cuts of meat and seafood to meet customer specifications and food safety standards.
• Monitored cooking temperatures to uphold quality and safety throughout service.
• Maintained cleanliness and organization of grill area during shifts.
• Collaborated with kitchen staff to coordinate meal timing and presentation.
• Prepared ingredients for stir-fries, salads, and appetizers by chopping, dicing, and slicing.
• Stocked supplies and ingredients to ensure continuous grill operations.
• Performed closing duties including organizing leftovers for refrigeration or disposal, cleaning grills, and emptying grease traps.

• Disposed of trash and recyclables daily to prevent waste accumulation.
• Refilled guest amenities and supplies in housekeeping storage areas.
• Organized linen closets and gathered supplies for efficient room restocking.
• Maintained clean and polished building entryway glass for professional appearance.
• Reported lost guest items and merchandise damage to on-duty managers.
• Changed bed linens and collected soiled linens for laundering.
• Rotated linens in storerooms, replenishing supplies as needed.

• Mopped and vacuumed floors to remove residue and restore finished appearance.
• Wiped windows, tables and other surface areas to eliminate dust and residue and increase aesthetic value.
• Used time management and efficient cleaning methods to meet deadlines.
• Handled equipment, chemicals, and materials properly and with caution.
• Scrubbed and sanitized toilets and trash cans to maintain healthy environment.
• Removed rubbish from trash receptacles, disposing of waste in specified areas to eliminate risk of pests.
• Ordered and stocked cleaning supplies based on current workload and upcoming jobs.
• Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.

• Loaded and unloaded trucks with customer possessions and merchandise efficiently.
• Packed boxes by optimizing space, considering size, dimensions, and weight.
• Followed safety protocols to minimize risks of accidents and injuries.
• Secured items with straps over protective padding during transportation.
• Utilized utility dolly and truck ramp for moving furniture and boxes.
• Maintained clean, organized work environment free of hazards.

Managing over 190 Hotel Partner across all the Punjab to drive revenue and occupancy to make the HUB profitable.

• Monitored market trends and competitor activities to identify areas of potential opportunity.
• Built relationships with customers and community to establish long-term business growth.
• Reached out to potential customers via telephone, email and in-person inquiries.
• Generated new business with marketing initiatives and strategic plans.
• Established relationships with key decision-makers within customer's organization to promote growth and retention.
• Negotiated, prepared and signed contracts with clients.
• Boosted marketing, reviewed pricing strategies and expanded distribution channels to increase sales revenue.

Managed over 1500 inventory and 200+ Partners in assigned territory to drive revenue and occupancy to make the region profitable.

• Interacting with Business Partners regularly to resolve their issues.
• Franchisee support for any issue related to operations.
• Addressed problems with accounting, billing, and service delivery to maintain and enhance client satisfaction.
• Trained new staff on job duties, company policies, and safety procedures for rapid onboarding.
• Maintained strong Partner connections, including dynamic pricing and reconciliation process and managing maximum availability of DSRN

• Coached employees through day-to-day work and complex problems.
• Reconciled end-of-day reports to determine accurate billing and payment processing.
• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Set priorities and problem-solved workflow issues to maintain rapport with customers and managers.