Manager Assistant
Resume:
Sangeeta Sehgal
** ********* ***** • New York, NY 10024 • ****************@*****.***
Objective
To manage a fine dining restaurant in New York City
Employment
Assistant General Manager & Beverage Director 2012 – Present
Tony’s di Napoli Restaurant New York City
-Manage front of the house restaurant operations for this high volume, family-owned restaurant.
-Direct efficient guest flow through participative shift management, scheduling a full working staff of up to 100 crew members including servers, bus persons, hosts/hostesses and bartenders.
-Oversee relations encompassing staff recruitment, training and performance evaluation.
-Prepare and distribute payroll for up to 200 employees.
-Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
-Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
-Report directly to the Owners.
-Ensure the integrity of restaurant operations through excellence in customer relations.
-Participate in Menu Planning meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
-Formulated extensive food menu & popular cocktail list as well as re-vamped a 100 bottle wine list that included an extensive selection of wines for a rotational by the glass program.
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Assistant General Manager 2010 – 2012
Becco Restaurant - Batali & Bastianich Hospitality Group New York City
-Manage front of the house restaurant operations for this high volume, celebrity-owned restaurant.
-Direct efficient guest flow through participative shift management, scheduling a full working staff of up to 75 crew members including servers, bus persons, hosts/hostesses and bartenders.
-Oversee relations encompassing staff recruitment, training and performance evaluation.
-Prepare and distribute payroll for up to 160 employees.
-Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
-Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
-Report directly to the Owner.
-Ensure the integrity of restaurant operations through excellence in customer relations.
General Manager & Wine Director 2005 - 2010
Gonzo Restaurant New York City
-Manage front house/back house restaurant operations for this high volume restaurant.
-Direct efficient guest flow through participative shift management, scheduling a full working staff of up to fifty crew members including servers, bus persons, hosts/hostesses and bartenders.
-Oversee relations encompassing staff recruitment, training and performance evaluation.
-Prepare and distribute payroll for up to 45 employees.
-Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
-Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.
-Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
-Report directly to the Owner.
-Ensure the integrity of restaurant operations through excellence in customer relations.
-Participate in Menu Planning meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
-Formulated extensive food menu & popular cocktail list as well as an all-Italian wine list that included a selection of 40 wines by the glass program.
Assistant General Manager & Wine Director 2002 - 2005
Aquagrill Restaurant New York City
-Was instrumental in maintaining a Wine Spectator Award winning wine list & cellar and managing a staff of 30 plus employees.
-Directed the recruitment, interviewing, hiring, training, motivation and evaluation of front of the house staff
-Coordinated work schedules, ordered beverages and supplies, and developed restaurant team.
-Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
-Ensured a safe workplace and pleasant customer service experience.
Education
Completed Study of Wines & Wine Service 2001 Windows on the World, New York City
Completed Intensive La Technique Course 2000
French Culinary Institute, New York City
Bachelor of Arts 1990 - 1994
City College of New York, CUNY, New York City
Grammar School & High School 1979 - 1989
The Calhoun School, New York City
Fluent in English, Spanish and Hindi
Completed New York City Department of Health and Mental Hygiene Food Protection Course
Worked with MS Word and Excel, Open Table, MICROS, AVERO and Positouch.
Traveled extensively throughout Europe and Asia
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