Vivek Sridhar

Led and motivated over 35 crew members per shift to ensure seamless coordination across all service areas.

Enforced hygiene and safety compliance as Health & Safety Manager, guaranteeing consistent adherence.

Monitored temperature checks and storage practices to maintain 100% compliance with Food Safety

Standards.

Delivered exceptional guest experiences through prompt, accurate service while upholding cleanliness

standards.

• Managed daily operations, supervising FOH and kitchen teams.
• Led and trained 40+ staff to deliver strong customer service.
• Supported menu planning and improved service through feedback.
• Ensured food safety, hygiene, and quality standards.
• Resolved customer and staff issues professionally.
• Controlled stock and reduced waste.
• Handled cash, including register balancing and deposits.
• Maintained cleanliness and smooth operations.

• Resolved customer complaints and ensured satisfaction.
• Supervised cash handling and staff performance.
• Managed staff scheduling and daily task allocation.
• Trained team on procedures and service standards.
• Maintained hygiene, cleanliness, and organisation.
• Coordinated with kitchen to ensure smooth service.
• Supported menu planning with management and chefs.
• Maintained high service standards and efficiency.

• Resolved customer complaints quickly to maintain satisfaction.
• Trained and mentored staff to improve service quality and efficiency.
• Managed daily operations, supervising FOH and kitchen teams.
• Assigned tasks and monitored staff performance.
• Ensured cleanliness, hygiene, and food safety standards.
• Maintained equipment and storage for safe, efficient operations.
• Supported team of 30–45 staff, boosting morale and productivity.
• Assisted management with reports and operational improvements.

• Trained new team members on procedures and daily operations.
• Demonstrated excellent customer service and work standards.
• Coached staff to improve performance, hygiene, and service quality.
• Monitored team performance and provided feedback for improvement.
• Ensured food safety and hygiene standards were followed.