Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Selvakumar S/O Subramaniam Steven

Summary

Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Highly proactive manager with 15 years of experience in team leadership in F&B industry. Background includes sales, management and customer service in fast-paced settings. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Management position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Highly proactive manager with 15 years of experience in team leadership in F&B industry. Background includes sales, management and customer service in fast-paced settings.

Overview

18
18
years of professional experience

Work History

Restaurant Manager

LWL SG PTE LTD / THE ORIGNAL VADAI
09.2023 - 01.2024
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Restaurant Manager

MY LITTLE SPANISH PLACE
09.2021 - 08.2023
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Outlet Manager

PRATA WALA
03.2021 - 07.2021
  • Answered questions about store policies and addressed customer concerns.
  • Built talented and valuable team of departmental employees through outstanding mentoring, coaching and teaching skills.
  • Supported professional development of team members and supervisors at all levels to place knowledgeable candidates in leadership roles.
  • Promoted business strategy by implementing improvements based on guest feedback.
  • Managed weekly inventory transactions by creating templates to track optimal food and beverage stock.
  • Established objectives to offer team members clear roadmap to help company achieve overall goals.
  • Reduced shrinkage 35% by closely monitoring inventory and security procedures.
  • Supervised and effectively trained10 employees to decrease process lags and boost productivity.
  • Assessed sales reports to identify and enhance sales performance, support inventory oversight, and capitalize on emerging trends.
  • Liaised with sales, marketing, and management teams to develop solutions and accomplish shared objectives.
  • Addressed and resolved strategy issues to support sales management and guide business direction.
  • Multiplied earnings through sales goal achievement, customer service improvements, and commitment to team objectives.
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
  • Trained new employees on proper protocols and customer service standards.
  • Interacted well with customers to build connections and nurture relationships.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Assisted in recruiting, hiring and training of team members.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Operations Manager

301 Bar & Kitchen
02.2019 - 02.2020
  • Supervised operations staff and kept employees compliant with company policies and procedures.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Led hiring, onboarding and training of new hires to fulfill business requirements.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
  • Developed and maintained relationships with external vendors and suppliers.
  • Analyzed and reported on key performance metrics to senior management.
  • Developed and implemented strategies to maximize customer satisfaction.
  • Identified and resolved unauthorized, unsafe, or ineffective practices.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
  • Increased profit by streamlining operations.
  • Directed initiatives to improve work environment, company culture or overall business strategy.
  • Set, enforced, and optimized internal policies to maintain responsiveness to demands.
  • Negotiated contracts with vendors and suppliers to obtain best pricing and terms.
  • Devised processes to boost long-term business success and increase profit levels.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Partnered with vendors and suppliers to effectively manage and budget.
  • Trained new employees on proper protocols and customer service standards.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Assisted in recruiting, hiring and training of team members.
  • Interacted well with customers to build connections and nurture relationships.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Reported issues to higher management with great detail.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Reduced operational risks while organizing data to forecast performance trends.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
  • Raised property accuracy and accountability by creating new automated tracking method.
  • Supervised creation of exciting merchandise displays to catch attention of store customers.
  • Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
  • Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.

Restaurant Manager

Standing Sushi Bar
03.2015 - 01.2018
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.

Head Chef

EBZIO
05.2010 - 02.2014
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Assistant Manager

Blue Lobster
02.2006 - 04.2010
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Mentored team members to enhance professional development and accountability in workplace.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Created employee schedules to align coverage with forecasted demands.
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Reviewed sales and gross profit report to assess company efficiency.
  • Developed strategy to increase sales and drive profits.

Education

IN FOOD SERVICES

WSQ
NTUC
05.2013

Skills

  • Recruitment
  • Schedule Coordination
  • Menu Development
  • Staff Management
  • Operations Management
  • Customer Engagement
  • Adaptable
  • Order Delivery Practices
  • Customer-Oriented
  • Business Operations Expertise
  • Passion for Customer Satisfaction
  • Trained in Performance and Wage Reviews
  • Customer Loyalty
  • Pre-Shift Walk-Through
  • Recipes and Menu Planning
  • Supervisory Skills
  • Point of Sale (POS) System Operation
  • Shift Management
  • Inventory Control and Record Keeping
  • Staff Scheduling
  • Food Service Background
  • Conflict Resolution Techniques
  • Kitchen Equipment Operation and Maintenance
  • Resource Allocation
  • Supply Chain Management
  • Regulatory Compliance
  • Food Plating and Presentation
  • Performance Improvement
  • Menu Pricing
  • Effective Communication
  • Wine Knowledge
  • Event Planning
  • Table Management
  • Promotions Planning
  • Vendor Relations
  • Organizational Skills
  • Reservation Handling
  • Interpersonal Skills
  • Problem Solving
  • Quality Assurance
  • Sales Techniques
  • Employee Retention
  • Performance Evaluation
  • Decision Making
  • Time Management
  • Staff Training
  • Financial Management
  • Leadership Abilities
  • Customer Service
  • Inventory Control
  • Portion Control
  • Team Management
  • Money Handling
  • Conflict Resolution
  • Event Coordination
  • Relationship Building
  • Payroll Administration
  • Expense Tracking
  • Strategic Planning

Languages

English
Upper intermediate (B2)
Malay
Intermediate (B1)
Tamil
Upper intermediate (B2)

Timeline

Restaurant Manager

LWL SG PTE LTD / THE ORIGNAL VADAI
09.2023 - 01.2024

Restaurant Manager

MY LITTLE SPANISH PLACE
09.2021 - 08.2023

Outlet Manager

PRATA WALA
03.2021 - 07.2021

Operations Manager

301 Bar & Kitchen
02.2019 - 02.2020

Restaurant Manager

Standing Sushi Bar
03.2015 - 01.2018

Head Chef

EBZIO
05.2010 - 02.2014

Assistant Manager

Blue Lobster
02.2006 - 04.2010

IN FOOD SERVICES

WSQ

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Selvakumar S/O Subramaniam Steven