Summary
Overview
Work History
Education
Skills
Timeline
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Raksha Kumar

Fairfield Heights ,NSW

Summary

Highly proactive manager with 25 years of experience in team leadership in hospitality industry. Background includes sales, management and customer service in fast-paced settings. Flexible, results-oriented Manager offering focused leadership and business operations knowledge to drive profitability. Exceptional communication and staff oversight skills. Consistent career history of operations improvement, team building and revenue increases. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

25
25
years of professional experience

Work History

Restaurant General Manager

KFC
12.1998 - 12.2023
  • Enhanced customer satisfaction through consistent delivery of high-quality food and service.
  • Oversaw facility maintenance, ensuring a clean, safe, and inviting atmosphere for patrons.
  • Established relationships with local businesses and organizations to generate catering opportunities for additional revenue streams.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Ensured compliance with all health department regulations as well as company policies and procedures.
  • Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Conducted regular financial analyses of sales data in order to identify trends that informed future marketing efforts.
  • Purchased adequate quantities of food, beverages, equipment, and supplies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Set clear expectations and created positive working environment for employees.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Implemented new employee onboarding processes, providing comprehensive training that promoted retention and a strong understanding of company culture.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Reduced employee turnover by fostering a positive work environment and offering competitive compensation packages.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
  • Motivated staff to perform at peak efficiency and quality.
  • Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Streamlined operational processes to improve overall efficiency without compromising service or product quality.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Maintained facility and grounds to present positive image.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maximized quality assurance by completing frequent line checks.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Evaluated performance metrics regularly, identifying areas for improvement and adjusting strategies accordingly for continued growth in sales figures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Worked effectively in fast-paced environments.
  • Gained strong leadership skills by managing projects from start to finish.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Worked well in a team setting, providing support and guidance.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Applied effective time management techniques to meet tight deadlines.

Education

Diploma - Travel And Tourism

Bankstown Senior College
Bankstown, NSW
12.2003

Skills

  • Trained in performance and wage reviews
  • Coaching and Mentoring
  • Scheduling
  • Passion for customer satisfaction
  • Monitoring Food Preparation
  • Cost controls
  • Building Maintenance
  • Food Service Background
  • Reliable and Responsible
  • Business operations expertise
  • Recruitment and hiring
  • Customer Service
  • Employee Supervision
  • Pre-shift walk-through
  • ServSafe Food Manager
  • Quality Assurance
  • Catering Coordination
  • Customer Engagement
  • Purchasing
  • Supervisory skills
  • Front of House Management
  • Quality Control
  • Staff Supervision
  • Labor Management
  • Cost Control
  • Hiring Decisions
  • Team Management
  • Investigating Complaints
  • Scheduling Coordination
  • Order Management
  • Complaint resolution
  • Supply Ordering and Management
  • Facility Maintenance
  • Money Handling
  • Allergy awareness
  • Health Code Compliance
  • Delegating Assignments and Tasks
  • Recruitment
  • Conflict Resolution
  • Workflow Planning
  • Training and Onboarding
  • Budget Administration
  • Managing Deliveries
  • Inventory Management
  • Problem-Solving
  • Employee Performance Evaluations
  • Safe Food Handling
  • Kitchen staff coordination
  • Scheduling Staff
  • Team Leadership
  • Employee Retention
  • Fire Safety Regulations
  • Staff Scheduling
  • Regulatory Compliance
  • Sanitation
  • Restaurant Promotion
  • Critical Thinking
  • Labor and Overhead Cost Estimation
  • Business Management
  • Work Planning and Prioritization

Timeline

Restaurant General Manager

KFC
12.1998 - 12.2023

Diploma - Travel And Tourism

Bankstown Senior College

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Raksha Kumar