Sushil Shrestha
Bicheno,TAS
Summary
Accomplished Assistant Manager with in-depth experience consistently rising through ranks. Well-versed in sales, personnel management, accounting and inventory management. Forward-thinking team leader skilled at operating departments efficiently to meet goals. Proactive and hardworking individual focused on continuous operational improvement.
Overview
3
3
years of professional experience
Work History
Assistant-manager
Freycinet Marine Farm
09.2022 - Current
- Acted as in-store sales leader and maintained strong presence on floor to build relationships with customers, support and develop team and increase revenue.
- Handled customer service by dealing with complaints, organizing stock and answering customer questions.
- Controlled operational compliance, safety and business standards to maximize efficiency and comply with corporate policy.
- Controlled store inventory and reviewed cash handling and operations reports.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Mentored team members to enhance professional development and accountability in workplace.
- Developed strategy to increase sales and drive profits.
- Reviewed sales and gross profit report to assess company efficiency.
- Made hiring recommendations to increase company's productivity and profitability with quality workers.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Defined clear targets and objectives and communicated to other team members.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
Chef
Freycinet Marine Farm
01.2021 - 08.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
Education
BBA - Accounting
King's Own Institute
Sydney, NSW03.2019
Certificate III - Commercial Cookery
RGIT
Hobart, TAS01.2021
Certificate IV - Commercial Cookery
Swiss Institute Australia
Melbourne, VIC02.2021
Skills
- Problem Resolution
- Attention to Detail
- Troubleshooting
- Employee Performance Evaluations
- Task Delegation
- Cost Reduction
- Staff Supervision
- Team Motivation
References:
Hugh Whitehouse
Restaurant Manager- Freycinet Marine Farm
hugh@freycinetmarinefarm.com
0488244717
Timeline
Assistant-manager
Freycinet Marine Farm
09.2022 - Current
Chef
Freycinet Marine Farm
01.2021 - 08.2022
BBA - Accounting
King's Own Institute
Certificate III - Commercial Cookery
RGIT
Certificate IV - Commercial Cookery
Swiss Institute Australia
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