Santhosh Jeyabal

Background

About Santhosh Jeyabal

Experienced Assistant Manager with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Microsoft Excel, Customer Service, and Hospitality Management. Strong operations professional with a Diploma in Professional Cookery focused in Food & Beverage Production from Indian Institute of Management Studies Kochi. Responsibilities: Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the Customers on a daily basis. To control quality levels of products and services, operation cost, sanitation, cleanliness and hygiene on an ongoing basis. To assist the Executive Chef in establishing and maintaining such Systems and methods as they are necessary to supply all outlets and production areas with clean, correct and timely mis-en-place. Minimize cost by reducing breakage, loss, misuse of Equipment as well as excessive chemical and supply usage to the correct but efficient levels. To establishment and maintain effective employee relations. To conduction the job training sessions for Stewarding employees. To assist Executive Sous Chef in keeping up to date records which but not limited to the specifications of cost, breakage, par stock, training etc. To assist in maintaining administrative records including but not limited to Attendance records, Duty Rosters, Health and Hygiene Inspection Records, Back of the house Checklist, etc. To ensure cleanliness of all facilities and Equipment. Monitor and control cost of all operating and cleaning supplies particularly chemicals. Maximize employee productivity and morale within the department and consistently maintain discipline within the Hotels guidelines and local legislations. Maintain a high standard of personal appearance and hygiene at all times. To control quarterly inventory of Standard operating Equipment with all the Outlet managers and Chef De Cuisines. Trains associates in safety procedures. Provides feed back to individuals based on observation of service behaviors. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Communicates performance expectations in accordance with job descriptions for each position. Celebrates successes in publicly recognizing the contributions of team members. Reviews associate satisfaction results to identify and address associate problems or concerns. Ensures hotel policies are administered fairly and consistently. Controls inventories of equipment, small ware, and report shortages to designated personnel.