Harsha Ramachandra

• Managed financial aspects of business, including budgeting, forecasting, and controlling costs.
• Ensured compliance with health and safety regulations through regular employee training sessions and facility inspections.
• Mentored and trained employees to improve performance and encourage professional growth.
• Continually refined menu options based on customer feedback, ensuring variety of choices that appealed to wide range of tastes and preferences.
• Facilitated open communication among team members, promoting positive work culture that encouraged collaboration and innovation.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.

Collaborated with diverse stakeholders to establish mutual goals and objectives in line with NGO''s mission.

• Strengthened partnerships with local organizations, government entities, and international agencies to enhance collaborative efforts.
• Mentored junior colleagues or interns in order to foster professional development within the organization.
• Spearheaded social media campaigns that raised awareness about pertinent issues affecting communities.

• Optimized staffing schedules to ensure adequate coverage during peak hours while minimizing labor costs.
• Enhanced store appearance with meticulous merchandising, visual displays, and well-organized inventory management.
• Exceeded sales targets consistently through proactive promotion of products/services while maintaining exceptional levels of customer service.
• Maintained strict compliance with all safety regulations, legal requirements, and company policies to protect the business from potential liabilities.
• Championed employee growth by providing ongoing coaching, mentorship, and opportunities for career development within the organization.
• Assisted in recruiting, hiring and training of team members.

• Built an extensive network of connections within the industry, facilitating collaboration and resource sharing among startups.
• Enhanced student understanding of study abroad programs by conducting informative presentations and workshops.
• Provided one-on-one advising sessions with students, addressing concerns and guiding them through the application process.
• Supported the Office of Study Abroad in hosting visiting scholars and international delegations, providing valuable cross-cultural learning experiences.
• Maintained up-to-date knowledge of global trends and developments within international education to better advise students on their options.

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Duration: 2006 to 2008

Duration: 2002 to 2005