KIRAN KRISHNAN

• Developed and implemented performance improvement strategies and plans to promote continuous improvement.
• Maintained energy and enthusiasm in fast-paced environment.
• Created plans and communicated deadlines to ensure projects were completed on time.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Led projects and analyzed data to identify opportunities for improvement.
• Developed and maintained courteous and effective working relationships.
• Managed team of 60 employees, overseeing hiring, training, and professional growth of employees.
• Participated in team-building activities to enhance working relationships.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Worked with qualified chef to diversify menu with new offerings.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Helped general management develop prices based on inventory costs and portion sizes.
• Enhanced business productivity by training 35 team members and 25 servers on best practices and protocols.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Developed unique events and special promotions to drive sales.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

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• Developed standard operating procedures and document workflows for current and future process steps
• Played Key role in Pre-Opening of Hotel
• Engaged client executives to assess strategic business needs and challenges and translate business strategy
• Managed high-value existing and new business partnerships to deliver on objectives and maximize corporate revenue, support, and awareness
• Collaborated with team to define business requirements for organizational processes, achieve productivity standards, and adhere to accuracy standards
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Monitored social media and online sources for industry trends
• Developed, updated, and maintained database of existing and potential customers
• Communicated value and position to sales team and developed tools to support selling process
• Investigated and resolved customer complaints to foster satisfaction
• Conducted training and change management processes to improve operations
• Operated with high integrity, built trust, and earned sustained credibility with internal and external clientele
• Developed exceptional attendance record with special attention to punctuality and preparation to work upon arrival
• Managed and archived quality documentation and participated in internal and external quality audits
• Led complete review of operational costs and potentially wasteful practices, resulting in minimal cost increases as company headcount and business volume skyrocketed

• In charge of wine, program budged over million dollars annually of one of fine dining restaurant (Seven) at Ritz Carlton Grand Cayman
• Maximized customer service by training staff, overseeing operations, and resolve issues in a timely manner
• Assisted the team in meeting sales, stock loss, labor objectives, and margin goals to increase profitability
• Prepared and maintained inventory records
• Traveled to vineyards around world to discover obscure vintages and varieties and better understand global winemaking process
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperatures
• Promoted special wine menu for holidays including Thanksgiving and Christmas to complement chef's dinner specialties

• Achieved and maintained a 20% annual growth in profit through the management of controllable costs such as reducing unnecessary overtime and inventory waste and bringing in luxury offerings
• Responsible for the restaurant wine program (SEVEN)which is over a million-dollar budgeted for the year
• In charge of outlet and beverage program(HONOR BAR) of over half-million-dollar annual budget. Reports to Asst. Director of food and beverage
• Led projects to bring new innovative ideas to department with changes in product and service to excel in profit maximization up to 25% overall monthly budgets
• Strategically developed effective marketing plans to increase sales and profits while managing costs
• Led and directed team members on effective methods, operations and procedures
• Prepared for and executed new menu implementations with effective menu engineering
• Awarded five star supervisor of quarter for third quarter 2018 for outstanding performance and bringing luxury offerings to hotel
• Nominated for five star award for supervisor of hotel for second quarter 2017
• Awarded for outstanding contribution for Cayman cookout 2017(wine) Awarded best leader " U Rock "award from General manager for outstanding contribution

• An avid wine professional, over four-year experience at award-winning restaurant Blue by Eric Ripert. Extensive knowledge of high-end ingredients and food and wine pairings. Efficient sommelier with strong interpersonal and coaching skills
• Achieved profit over 10 % over budget for the year
• Responsible for over a million-dollar wine program budgeted annually
• Reduced costs by 10% percent by using Corvine,setting standards for pouring wines and minimizing waste and maximizing profit
• Played a key role in increasing the sales of wine up to 40 % in busy months
• Maintained updated knowledge of local competition and restaurant industry trends and new wine trends
• Developed wine by the glass menu, pricing and special wine offerings using Corvine to increase revenue and customer satisfaction
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Regularly interacted with guests to obtain feedback on product quality and service levels

• Up-sold wines, liquors, and seven course tasting menu with professional appearance and mannerism
• Consistently exceeded sales expectations achieved top sales within one month of hire
• Utilized a personal system to organize customers orders and provide excellent service acquired loyal customers and received outstanding reviews
• Prepared for large parties and reservations, anticipating planning and staffing needs
• Seated guests by pulling out chairs, placing clean and current menus in front of guests and recording accurate drink orders
• Delivered quality service by providing warm and welcoming environment
• Maintained complete knowledge of restaurant menu, including daily specials
• Listened to, understood and clarified guest concerns and issues
• Promoted items on beverage lists and restaurant specials