LAXMAN PANDEY

Recruitment & Onboarding : Managed end-to-end hiring process — vacancy posting, CV screening, phone interviews, trial shifts, final interviews, right-to-work checks, and onboarding. Trained new hires on company systems and culture.

Sales Growth : Drove local partnerships with gyms, cinemas, schools, and hospitals; led sampling campaigns, school visits, and food drops — resulting in a 15% increase in footfall .

Guest Satisfaction : Maintained 90%+ NPS for the quarter by actively engaging with guests, resolving issues early, coaching staff, and leading daily pre-shift briefs.

Brand & Legal Standards : Achieved Gold rating (90+) in brand audit , passed Safe, Clean & Legal audits , and ensured 90%+ financial audit compliance .

Labour Management : Reduced labour costs by 12% through efficient rota planning, event forecasting, and aligning staffing levels to demand.

Waste Reduction : Lowered food wastage by 1% , consistently meeting the company benchmark of 0.5% through monitoring and team training.

Team Development and retention : Mentored and upskilled junior managers and front-line team members; reduced team turnover by 20% by fostering a positive team culture and leading by example

Leadership Behaviours : Took ownership, addressed challenges proactively, promoted open feedback, and fostered an inclusive, high-performing culture.

• Streamlined daily operations by delegating tasks effectively, ensuring smooth front-of-house performance in a high-volume environment.
• Boosted guest satisfaction by 15% in 6 months through consistent service training and a strong focus on hospitality standards.
• Reduced wait times by 15 minutes by optimising staff rotas and introducing proactive table-turn strategies, enhancing overall service efficiency.
• Resolved guest complaints quickly and professionally , driving customer loyalty and repeat business.
• Achieved full compliance in internal audits, including food safety, allergens, health & safety, and cleaning procedures.
• Collaborated closely with the kitchen team to maintain seamless table service during peak hours.
• Introduced structured team briefings , increasing staff awareness of daily goals, service standards, and promotions.
• Trained and developed 15 team members , with 3 successfully promoted to Team Leader roles , strengthening leadership pipeline and team performance.

• Maintained high levels of food quality and freshness for customer satisfaction.
• Demonstrated strong knife skills, improved speed and safety in the kitchen.
• Enhanced customer satisfaction by consistently delivering well-presented meals on time.
• Assisted head chef in menu planning, resulting in versatile and seasonal dishes.