Customer Service Assistant
Resume:
Anurag Chambel
Sohar, Oman
******.*******@*****.***
CAREER
OBJECTIVE
EXPERIENCE
Restaurant manager with 14+ Years
of experience managing a high-
quality and fast paced five star
restaurant. Ability to train staff to
the highest standards of customer
service, ensuring increased
customer satisfaction, reduced staff
turnover rates, and a 92% rise in
sales through upselling techniques.
Looking to use my skills and proven
track record of assisting restaurants
to achieve new levels of
profitability and efficiency for your
establishment
SKILLS
Accounting operation
Budgeting
Attention to detail
Customer focused
Profit and loss
Capex
Coaching
Decision making
Enthusiastic
P.O.S.
Menu planning/Costing
Dec 2022 -
Till now
July 2020 -
Jan 2022
Aug 2018 –
July 2020
Sep 2016 –
Aug 2018
March 2012
– Aug 2016
June 2011 –
Feb 2012
Jan 2009 –
June 2011
JOB TITLE – Outlet manager
Radisson Group (Hotel) – Sohar, Oman
Restaurant name- Al Zafaran (International
cuisine)
JOB TITLE – Unit manager
Ripples Kitopi (Cloud Kitchen)– Riyadh, Saudi Arabia Kitchen name-Kitopi Olaya ( Italian, American,
Chinese, Arabian, Japanese )
JOB TITLE – Assistant restaurant manager
Compass Sky view (Hotel) – Bangkok, Thailand
Restaurant name-Prime prime+ steak house
Restaurant and bar – Mojjo (Japanese cuisine)
JOB TITLE – F&B team leader
Burj Al Arab (Hotel) – Dubai
Restaurant name- Scape (Peruvian, Italian)
JOB TITLE – F&B service assistant
Grosvenor House (Hotel) – Dubai
Embassy Dubai (nightclub, Italian)
Buddha bar (Chinese and Japanese cuisine, Bar)
JOB TITLE – F&B service assistant
Taj Lake Palace (Hotel) – Udaipur, India
Neel Kamal (Fine dining Indian cuisine restaurant) JOB TITLE – F&B service assistant
Leela Kempinski (Hotel) – Udaipur, India
Restaurant name-Sheesh Mahal (Fine dining Indian)
Excellent interpersonal skills
Sales oriented
TRAININGS
Train the trainer
Haccp certified
WSET Level 1, Dubai
EDUCATION
2007-2008 Diploma – I.H.M. – Jodhpur, India
Diploma in food and beverage production.
2005-2007 SENIOR SECONDARY – - S.V.M. Kashipur, India S.V.M. Senior secondary school
2004-2005 HIGH SCHOOL – S.G.M. – Kashipur, India
S.G.M. High school
DUTIES
AND
RESPONSIBILITIES
Managing venue’s finance and sales, food
cost, revenue targets,man power cost,
payroll etc.
Build sales and guest counts through
leadership of service staff and involved in
the actual operations of the restaurant.
Perform monthly inventory for all
restaurant equipment, china, glassware,
cutleries, machines and big equipment’s
endorsed under my responsibility.
Ensuring all the orders and presentation of
food are preparing as per standard.
Efficiently resolves customer concerns to
mutual satisfaction of all involved parties.
Walk through inspection of restaurant,
timeliness and ensure excellent guest
service quality.
Updates of sales-program and constantly
inform team members on all promotions,
novelties and changes in the sales-
program.
Clearly communicate priorities concerning
restaurant readiness, the menu, and
promotions through pre-shift and regularly
scheduled monthly departmental meetings
with team.
Coach assistant managers, supervisor and
junior team members.
Organize the department in such a way
that the department functions well, also
during my absence.
Instruct team about local food hygiene and
HACCP guidelines.
Develop menus in conjunction with the
head chef and head sommelier.
Assign tasks and coordinating work shifts,
timetables and staff leaves.
Monitor stock levels and control orders
for food and drink supplies.
Ensuring excellent customer service and
dealing with customer feedbacks.
ACHIEVEMENTS
Restaurant Hired, trained, and coached 50+ staff members on customer service skills, food and
beverage knowledge, and COVID-19 safety standards
in preparation for the April 2020 restaurant grand opening.
Reduced variable costs by 7% through tighter controls on overtime expenditures and inventory waste.
Consistently exceeded monthly goal by a minimum of 10% by training FOH staff on upselling techniques and creating a featured food and beverage program.
Maintained an employee retention rate 25% higher than the industry standard through management
training programs, periodic performance reviews, and motivational coaching tactics.
Increased the profit margin of select menu items by 15% by switching to a local supplier with lower
ingredient costs.
Ensuring all the orders and presentation of food are preparing as per standard.
Created a cross-training program ensuring FOH staff members were able to perform confidently and
effectively in all positions.
Increased customer engagement on company social
media accounts by 20% through interactive
promotions and contests.
Provided extensive health and safety training to all staff members, achieving a score of 99% from the
Restaurant Health Inspection Committee.
Implemented a revised inventory system focused on storage conditions, and ordering techniques resulting in a 6% decrease in losses created by food waste.
Designed wine and food paring which generates a full 40%increase in monthly wine sale.
Designed monthly booklet of promotions so guest has a brief idea about our monthly promotions.
Implemented a new reservation platform, which
encourages our in house guest to dine with in the
same or in sister group, and it is a raise in 15% sale of other venues.
PERSONAL
DETAILS
Gender- Male
Nationality- Indian
Date of birth- 14-03-1990
Maritial status- Single
Language proficiency- Hindi,English
Contact this candidate