Vaibhav Mahale

Company Overview:

At the heart of our neighbourhood pub is a carefully curated selection of craft beers, fine wines, and exquisite cocktails. Basque-inspired restaurant is all about the finest fresh seafood, fire-grilled meats, and exceptional ingredients, all cooked over a wood-fired grill

• Operational Leadership: Managed all aspects of restaurant operations for three months during the opening phase, including staffing, inventory management, and vendor relations to ensure smooth day-to-day functioning
• Staff Recruitment and Training: Successfully recruited, trained, and managed a diverse team of over 20-25 staff members, including front-of-house and back-of-house personnel
• Developed training programs focused on Basque culinary techniques, customer service excellence, and adherence to health and safety standards
• Menu Development: Collaborated with the Head Chef and culinary team to curate a seasonal menu that highlights traditional Basque dishes while integrating modern culinary trends
• Conducted taste tests and gathered guest feedback to refine offerings
• Guest Experience Management: Focused on enhancing overall dining experiences by implementing customer feedback processes, which led to increase in positive guest reviews online platforms
• Financial Oversight: Managed the restaurant's budget, monitored financial performance, and implemented cost control measures that reduced food waste and maximized profitability
• Marketing and Promotions: Designed and executed marketing strategies, including social media campaigns and local community events, to increase brand awareness and attract a diverse clientele, resulting rise in foot traffic during the opening months
• Quality Control: Established and enforced quality control standards for food presentation and service to maintain high levels of guest satisfaction and brand reputation
• Health and Safety Compliance: Ensured compliance with local health and safety regulations, conducted regular training sessions for staff, and maintained high sanitization standards, resulting in successful inspections from health authorities
• Attained an average customer satisfaction rating of 5 stars on major review platforms within few months of operation
• Increased repeat customer rate by 40% through personalized service initiatives and loyalty programs
• Fostered a strong team culture that enhanced employee retention compared to industry averages
• Skills Developed: Expertise in Spanish Basque cuisine and culinary techniques, Strong leadership and team management skills, Financial acumen in budgeting and cost analysis, Proficient in restaurant management software and POS systems, Excellent communication and interpersonal skills

Company Overview:

Located in the heart of Wimbledon Village, The Ivy Café offers sophisticated all-day dining in a friendly, relaxed atmosphereFrom modern British cuisine to café-style classics and fantastic vegan and vegetarian dishes, there's something for everyone to love, seven days a week.

• As an Assistant Restaurant Manager at The Ivy Wimbledon, I have been overseeing daily operations, ensuring that the restaurant maintains a high standard of service and hospitality
• Leading the front-of-house team, managing administrative tasks, and working closely with the kitchen staff to provide an exceptional dining experience for our guests
• Operational Management: Ensuring smooth daily operations of the restaurant, including opening and closing procedures
• Overseeing the seating, reservations, and overall guest experience
• Maintaining high standards of safety, hygiene, and cleanliness in the restaurant
• Staff Leadership & Training: Recruiting, training, and motivating staff to deliver exceptional service
• Conducting performance reviews and providing continuous feedback to team members
• Foster a positive and collaborative working environment
• Financial Management: Managing daily banking procedures, including cash handling and reconciliation of cash drawers
• Preparing and submitting financial reports, budgets, and forecasts
• Monitoring restaurant expenses and managing costs effectively
• Guest Relations: Creating a welcoming atmosphere for guests and handling any complaints or issues
• Developing and implementing strategies to enhance customer satisfaction and loyalty
• Building relationships with regular customers to encourage repeat visits
• Inventory & Supply Management: Managing inventory levels and placing orders as necessary to ensure a smooth operation
• Collaborating with suppliers for best pricing and quality of products
• Regularly conducting stock takes to minimise waste and manage costs
• Located in the heart of Wimbledon Village, The Ivy Café offers sophisticated all-day dining in a friendly, relaxed atmosphere
• From modern British cuisine to café-style classics and fantastic vegan and vegetarian dishes, there's something for everyone to love, seven days a week
• Providing excellent customer service in a fast-paced environment, ensuring a positive dining experience for guests
• Assisting with maintaining the cleanliness and organisation of the dining area and bar
• Collaborating closely with kitchen and bar staff to ensure timely and accurate delivery of food and beverage orders
• Handling cash and credit transactions, following proper cash handling procedures
• Grewing guest loyalty through personalised service and by anticipating needs
• Participated in training sessions to enhance service skills and product knowledge
• Supported the restaurant manager during busy service times, assisting with seating arrangements and managing reservations

Company Overview:

Colbert, a renowned French restaurant located in the heart of Sloane Square, offers an exquisite dining experience that showcases traditional French cuisine in a stylish and sophisticated atmosphere.

• Guest Relations Management: Welcomed and seated guests with a warm and professional demeanour, ensuring an inviting atmosphere from the moment they arrive
• Order Management: Efficiently took and processed orders, served food and beverages with a focus on attentiveness and accuracy, and provided insightful recommendations on menu items and wine pairings to enhance the dining experience
• Customer Service Excellence: Strived to exceed guest expectations by delivering exceptional service; promptly addressed and resolved any guest concerns or complaints with professionalism and courtesy
• Reservation Coordination: Managed reservations effectively, coordinating seamlessly with the host/hostess team to optimize seating arrangements and maintain efficient table turnover
• Staff Development: Actively trained and mentored junior waitstaff, fostering an environment of continuous improvement and ensuring adherence to high service standards
• Dining Room Management: Maintained cleanliness and organization in the dining space, ensuring a pleasant atmosphere that aligns with the restaurant's brand image and hygiene standards
• Financial Transactions: Handled cash and credit card transactions with precision and accuracy, ensuring the security of financial dealings and adherence to financial protocols
• Health and Safety Compliance: Ensured strict compliance with all health and safety regulations, contributing to a safe dining environment for both guests and staff
• Collaborative Operations: Worked closely with kitchen staff to guarantee the timely and flawless delivery of meals, ensuring an efficient service flow during peak dining times
• Operational Support: Assisted in various opening and closing procedures to maintain operational efficiency and readiness for service
• Colbert, a renowned French restaurant located in the heart of Sloane Square, offers an exquisite dining experience that showcases traditional French cuisine in a stylish and sophisticated atmosphere
• This role required a blend of leadership, customer engagement, and operational oversight, key elements that contribute to Colbert's reputation as a premier dining destination in London

Company Overview:

I had the privilege of working at Gordon Ramsay Restaurants, a world-renowned chain known for its exceptional culinary standards and innovative dining experiences. My tenure included various roles across multiple prestigious locations, allowing me to develop a diverse skill set in high-pressure, luxury environments.

Head Waiter at Three Michelin Star Restaurant Gordon Ramsay

Duration: 8 months

• Delivered exceptional service in a prestigious fine dining setting, adhering to Michelin standards.
• Engaged actively with discerning guests to create personalized and memorable dining experiences.
• Collaborated with kitchen teams to ensure smooth operations and timely service.
• Developed a thorough understanding of wine pairings and menu intricacies to recommend selections effectively.

Waiter at Pizza East Shoreditch
Duration: 6 months

• Led and managed a dedicated team in a dynamic, contemporary Italian restaurant environment.
• Oversaw service delivery to ensure high standards of quality and efficiency.
• Cultivated a positive team atmosphere, promoting collaboration and motivation among staff.
• Addressed customer inquiries and feedback, enhancing guest satisfaction and loyalty.
  

Commis Waiter at Bread Street Kitchen and Bar, St. Paul’s
Duration: 4 months

• Gained hands-on experience in fast-paced service, assisting senior staff and kitchen operations.
• Enhanced teamwork skills by effectively coordinating with colleagues to streamline service processes.
• Learned to manage multiple tables and guest requests efficiently in a busy dining environment.
• Contributed to maintaining cleanliness and organization within the dining area to enhance guest experience.
  

Key Skills:

• Team leadership and staff management
• Exceptional customer service and communication
• Fine dining etiquette and culinary knowledge
• Time management in high-pressure settings
• Problem-solving and conflict resolution skills

Company Overview:

A 4 Star Modern property hotel in a commercial area of Wellington, New Zealand. As a Food and Beverage Waiter at Thorndon Hotel, my responsibilities included: Greeting and seating guests, taking orders, and serving food and beverages in a timely and courteous manner

• Collaborating with kitchen staff to ensure prompt and efficient service
• Setting and clearing tables, as well as maintaining cleanliness and organization in the dining area
• Assisting in other areas of the hotel as needed, including banquets and special events
• In addition to my duties as a Food and Beverage Waiter, I also used Micros software for processing orders and payments
• I was trained on how to input orders into the system, update menu items, and generate reports
• A 4 Star Modern property hotel in a commercial area of Wellington, New Zealand
• I became proficient in using Micros software during my time at Thorndon Hotel, and it greatly improved my efficiency and accuracy in my role as a Food and Beverage Waiter

• Assisting with the set-up and preparation of the dining area for service
• Greeting and seating guests in a professional and courteous manner
• Taking food and beverage orders accurately and efficiently
• Serving food and drinks to guests in a timely manner
• Providing excellent customer service and attending to any guest requests or concerns
• Assisting with the clearing and cleaning of tables after guests have finished their meals
• Collaborating with the kitchen and bar staff to ensure smooth and efficient service
• Adhering to all food safety and hygiene standards
• Participating in training sessions and improving my skills in the food and beverage service industry