Gopinath Muthu

Supervised daily restaurant operations to ensure efficiency.

• Managed staff scheduling and training for optimal performance.

• Maintained high standards of customer service and satisfaction.

• Assisted in inventory management and supply ordering.

• Ensured compliance with health and safety regulations.

• Handled customer complaints and resolved issues promptly.

• Supported the restaurant manager in achieving business goals.

• Improved beverage selection by analyzing customer preferences and market trends.
• Led team of baristas to enhance service quality and efficiency.
• Maximized sales with strategic promotions and upselling techniques.
• Increased customer satisfaction, providing personalized beverage recommendations.

• Main in charge of All the outlet and BQT Ballroom bar which is capacity of 1200 pax, functions room bar, outside catering bar
• Planning daily roster
• Handling more than 1000 labels of wine and champagne & hard liquor
• Main in charge of F1 Paddock & Podium Lounge
• Handling department P&L

• Being in charge wine and spirits-team which is create by hotel to introduce own Cocktail for promotions and also be a personal Beverage butler for all VIP events
• Beverage operation in charge for F1 Paddock and Podium Lounge
• In charge of departments Good Idea programs
• Motivate and guide bartenders to contribute ideas that implement save cost to the hotel
• Handling Sunday Brunch bar and Super Brunch bar

• Daily walk through of both the back and front of the house to ensure cleanliness safety of work environment, assuring all clearance of fire emergency exit surroundings right after bar been close
• Outlet wine inventory and print out vintage change list if there is any wines came with different vintages

• Chosen as a 5-star leader and sent for franchise opening in Jakarta
• Assist the restaurant manager during the operation period
• Planning roster for daily operation
• Handling Outlet P&L