SUMAN JUNG RAYAMAJHI
Stuart Park,NT
Summary
Dedicated hospitality professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic manager eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of managing and training in team. Motivated to learn, grow and excel in hospitality. Experienced Venue Manager skilled in minimizing risk through implementation of safety policies. Bilingual self-starter with expertise in public relations, team oversight and facility management. Skilled professional promoting expertise in task prioritization and crowd control. Confident Venue Manager known for planning and supervising exciting events that draw in new business.
Overview
9
9
years of professional experience
Work History
Venue Manager
Parap Tavern, ALH GROUP
06.2021 - Current
- Preparing venue 90-day plan and involving management team and key employees to develop and delegate actions to meet measurable goals.
- Forecasting weekly demand for goods and services, plus control of payroll and CODB expenses.
- Monitoring all associated business costs on a weekly basis - margins, labour and expenses and take corrective action as needed.
- Ensuring timeliness of reporting / recording of all employee or patron incidents and completion of all safety reviews through CSA, Loss Prevention, Internal Audit and any External audits.
- Ensure all retail faced areas eg bars/bistro tills, accommodation reception are attractively visually merchandised to promote the venues products and services to best possible visual effect.
- Managing conflict effectively and obtaining appropriate co-operation from all team members.
- Monitoring and providing performance feedback on an ongoing basis to address performance issues, motivate employees, develop identify training needs.
- The ability to lead and influence venue team to deliver commercial outcomes whilst delivering outstanding venue standards of execution and service.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Maintained energy and enthusiasm in fast-paced environment.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Enhanced customer satisfaction with excellent communication, problem-solving skills, and timely resolution of issues.
- Managed staff scheduling, hiring, and training to ensure a high level of service quality at all times.
- Evaluated customer feedback on a regular basis to identify areas for improvement within venue operations and implemented necessary changes accordingly.
- Supervised events from start to finish using effective crowd control methods.
- Implemented and enforced safety policies and procedures to manage risks and prevent accidents and mishaps.
Assistant Manager
Airport Tavern, Jingili
07.2020 - 06.2021
- Handling some of the business and administrative tasks associated with running a bar
- Typical responsibilities include basic administrative tasks such as filing and database management and more complicated duties, such as payroll administration, resolving interpersonal office conflicts, and coordinating staff schedules and holidays
- Lead employees to meet the organization's expectations for productivity and quality
- Provide effective performance feedback through employee recognition
- Overseeing daily operations, ensuring employee productivity, monitoring efficiency of all processes, and creating a positive work environment for employees.
Restaurant Manager
Albion Hotel, ALH Group
01.2018 - 01.2020
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and bar supplies
- Conducted 3 inventories of bar and drink supplies to keep stock on hand and avoid expensive rush orders
- Shared knowledge of menu items and flavours, enabling customers to make personal decisions based on taste and interest
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly, and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g., discounts and social media ads)
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
- Carefully interviewed, selected, trained and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Duty Manager
Royal George Hotel
01.2015 - 01.2020
- Recruited and trained bartenders and bar backs and scouted and auditioned performers for various special events
- Maintain transparent communication.
- Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, and regular interpersonal communication.
- Increased bar revenue by 25% through development and marketing of featured cocktails.
- Responded to customer concerns by providing friendly, knowledgeable support and maintaining composure and professionalism.
- Initiated plans to improve customer relations, quality standards and service efficiency.
- Conducted continuous reviews of accounts, procedures and personnel to optimize processes and improve performance.
- Set goals for department and supported employees in meeting expectations.
- Established team priorities, maintained schedules and monitored performance.
Restaurant manager
Communal Bar and Eat House
01.2015 - 01.2019
- Displayed enthusiasm and promoted excellent service to customers, which resulted in increased walk-in business
- Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Purchased adequate quantities of food, beverages, equipment and supplies.
- Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Education
Certificate IV in Project Management Practice -
Charles Darwin University
Darwin, NT04.2024
Bachelor of Commerce - Accounting And Business Management
University of Sunshine Coast
Sunshine Coast, QLD02.2019
Higher Secondary Level - Accounting
Global College of Management
Kathmandu, Nepal2012
Skills
Effective managerial techniques
- Organized managerial style
- Project manager supervision
- Developing managers
- Managerial Accounting
- Administrative Support
- Office Streamlining
- Strategic Planning
- Personnel Management
- Relationship Building
Timeline
Venue Manager
Parap Tavern, ALH GROUP
06.2021 - Current
Assistant Manager
Airport Tavern, Jingili
07.2020 - 06.2021
Restaurant Manager
Albion Hotel, ALH Group
01.2018 - 01.2020
Duty Manager
Royal George Hotel
01.2015 - 01.2020
Restaurant manager
Communal Bar and Eat House
01.2015 - 01.2019
Certificate IV in Project Management Practice -
Charles Darwin University
Bachelor of Commerce - Accounting And Business Management
University of Sunshine Coast
Higher Secondary Level - Accounting
Global College of Management
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