Customer Service General Manager

Nirajan Sitoula

***** ***** *****, ***********, ** 20155

703-***-**** · **************@***.***

EXPERIENCE

Garden Terrace Restaurant, Kathmandu, Nepal 08/2019-10/2020

General Manager

Performed all GM functions for a 60+ staff member restaurant. Managed BOH and FOH manager. I was instrumental in creating a people’s culture and driving sales by focusing on customer service and health&safety standards.

Red Robin, Fairfax, VA, 11/2015-05/2019

Operations General Manager

Managed all areas of the operations.

Assessed staffing and recruitment needs.

Planned and directed employee training programs.

Performed all hiring and onboarding functions.

Instrumental in reducing costs and turnovers

(Resigned from Red Robin in good standing to move to Nepal since I had to take care of my wife’s immigration visa to come to the US)

Rock Bottom Brewery, Arlington, VA 09/2014-06/2015

Assistant General Manager

Managed all FOH/BOH operations.

Won quarterly top People Manager for overall FOH performance

(Reason for leaving: Store closed)

Buffalo Wild Wings, Gainesville, VA 07/13-09/14

Operations General Manager

In Charge of overall operations.

Coached and trained FOH, Bar and Kitchen manager who reported to me.

Continually monitor restaurant and take appropriate action to ensure food quality and service standards are consistently met.

Optimize profits by controlling food, bar and labor costs on a daily basis.

Efficiently resolve problems or concerns to the satisfaction of all involved parties.

Instrumental in implementing the” Guest Experience Captain Model”(GEC) in two locations.

(Reason for leaving: Recruited by Rock Bottom)

Noodles & Company, Fairfax, VA 02/09 – 02/13

General Manager

Drive year on year sales growth.

Increase Profitability.

Develop and mentor future leaders of the company.

Recruit top performers.

(Reason for leaving: Wanted to move to full servie to better showcase my people skillsets)

Moe’s Southwest Grill, Ashburn VA 02/04 - 02/09

General Manager of three Units

Direct and coordinate staff in providing customer service activities. Reviews and acts upon customer requests, complaints and inquires.

Responsible for maximizing sales, transactions and profits within the restaurants. Control food cost, labor cost and store expenses, monitor and correct inventory/cash shortages and operate within established budget.

(Reason for leaving: Owner closing stores and no growth opportunites)

EDUCATION: BA in Management/Accounting, Luther College, Decorah IA.

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