Nischal Pradhan
Hobart
Summary
Friendly Bartender with exceptional social and learning skills. Keep work area clean, stocked and conveniently organized at all times. Successful in delivering quality service in fast-paced environments with high-volumes of patrons. A can-do attitude mindset who loves to bring a positive vibe to the workplace. Consistent and dependable in any given situation.
Overview
8
8
years of professional experience
Work History
Bar Manager
The Pavilion At Salamanca
03.2023 - Current
- Boosted customer satisfaction by implementing innovative bar management strategies.
- Enhanced team productivity through effective scheduling and task delegation.
- Increased revenue with creative marketing initiatives and promotional events.
- Streamlined bar operations for increased efficiency by implementing new inventory management systems.
- Improved staff performance through comprehensive training programs and regular feedback sessions.
- Maintained high standards of cleanliness and safety, ensuring compliance with local health regulations.
- Supervised and trained staff on preparing and delivering drinks, handling food, and money and setting up bar at beginning of shift and breaking down at end of shift to facilitate operations.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Kept bar presentable and well-stocked to meet customer needs.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Recruited and trained new bartenders and barbacks to help maintain talented team.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Monitored food inventory and supplies to prevent waste.
- Controlled expenses and boosted profitability by managing food and labor costs.
Bar Manager
Phat Fish Salamanca
06.2022 - 03.2023
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Closed out cash register and prepared cashier report at close of business.
- Managed financial aspects of the business, including budgeting, forecasting, and reporting.
- Implemented cost control measures to maximize profit margins without compromising on quality or service levels.
- Collaborated with kitchen team for seamless integration of food and beverage offerings.
- Enhanced team productivity through effective scheduling and task delegation.
- Boosted customer satisfaction by implementing innovative bar management strategies.
Chef
Mr Burger Tasmania
06.2021 - 04.2022
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
Bar Luca Sydney
06.2016 - 05.2021
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
Education
Bachelors of Accountancy -
University of Technology Sydney
Sydney, NSWSkills
- Staff Training
- Verbal and Written Communication
- Use of POS
- Counting Money
- Menu Updating
- Supply Ordering
- Suggestive Selling
- Cocktail Knowledge
- Drink Consistency
- Social Perceptiveness
- Safety and Sanitation Standards
Timeline
Bar Manager
The Pavilion At Salamanca
03.2023 - Current
Bar Manager
Phat Fish Salamanca
06.2022 - 03.2023
Chef
Mr Burger Tasmania
06.2021 - 04.2022
Chef
Bar Luca Sydney
06.2016 - 05.2021
Bachelors of Accountancy -
University of Technology Sydney
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