Neeraj Singh Negi
Uttarakhand,India
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Talented leader offering over 8 years of experience in preparing and serving diverse foods. Capable of motivating employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Proactive and friendly leader committed to improving restaurant operations. Collaborates successfully with FOH staff and kitchen team to improve processes and elevate restaurant footfall and sales. Demonstrates exceptional conflict management skills, resolving incidents to maintain customer satisfaction and loyalty. Reliable and motivated individual seeking career in restaurant management. Applies training and problem-solving mindset to all assigned tasks. Eager to help improve and develop customer experiences to increase revenue. Knowledgeable management professional with background in overseeing smooth-running restaurant operations. Skilled at creating positive dining experiences guaranteeing exceptional food service for every customer. Encourages customer feedback to implement insightful changes.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Restaurant manager
Yukai Japanese Restaurant
Kuwait City, Kuwait
10.2023 - Current
- Established safe and secure dining environment with strong sanitation standards.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.
- Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Analysed operations to improve restaurant efficiency and service levels.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Developed, implemented and communicated business plans to promote profitable food and beverage sales.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Monitored and maintained stock levels for maximised efficiency and minimised waste.
- Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
- Created team building initiatives to encourage upselling and meet revenue targets.
Restaurant supervisor
Cure Restaurant
Shuwaikh industrial, Kuwait
11.2021 - 09.2023
- Ensured exceptional health and safety standards by closely monitoring restaurant operations.
- Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
- Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
- Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
- Protected brand image with exceptional restaurant presentation and maintenance.
- Attended regular training to obtain and update food safety certificates.
- Gained experience in all restaurant activities, including waiting, bar and front of house.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Boosted sales through targeted product training and upselling strategy.
- Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency.
- Built and maintained excellent working relationships with produce suppliers to ensure ingredient quality.
- Maintained safe working and guest environments, reducing injury and incident risks.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
Head waiter
Ora Japanese Tapas Restaurant
Sharq, Kuwait
11.2017 - 10.2021
- Upsold sides and beverages to increase restaurant revenue.
- Followed checklists for shift start and end to help with smooth transitions.
- Trained and supervised wait staff to maintain first-class customer service standards.
- Guided guests through menus while demonstrating detailed knowledge of dishes and ingredients.
- Served food to guests at proper temperatures by bringing items to table immediately.
- Delivered quality service by providing warm and welcoming environment.
- Worked closely with chef to provide tasty options for guests with food allergies or intolerances.
- Organised seating for groups and guests with special needs.
- Covered large parties and events, anticipating planning and staffing needs.
- Pleasantly greeted guests and offered to take drink orders while assisting with menu familiarisation.
- Increased order value by upselling sides, drinks and desserts.
Bartender
Radisson Blu Hotel
New Delhi, India
08.2016 - 08.2017
- Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
- Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
- Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
- Maintained bar stocks, replenishing daily as necessary.
- Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
- Provided efficient food and drinks service for high levels of customer satisfaction.
- Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
- Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
- Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
- Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
- Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
- Served guests spirits, lagers and stouts at bar.
- Delivered non-alcoholic drinks to guests using same flavourings and attractive presentations as alcoholic versions.
- Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.
Waiter bartender
The Grand Hotel
New Delhi, India
01.2016 - 07.2016
- Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
- Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
- Neatly set tables before guests' arrival, preparing and setting cutlery and refilling condiments.
- Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.
- Refused drinks service to guests without appropriate proof of age.
- Maintained bar stocks, replenishing daily as necessary.
- Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
Food and beverage trainee
The Westin Hotel
Mumbai, India
01.2015 - 07.2015
- Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
- Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
- Processed cash and card payments promptly, minimising customer waiting times and enabling swift table turnarounds.
- Provided friendly, courteous service, maximising positive customer satisfaction ratings.
- Calculated charges, issued bills and collected payments, processing accurately to avoid till discrepancies.
- Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
- Served high volumes of guests in fast-paced service environments with exceptional customer care.
- Kept guest tables neat and tidy by regularly clearing away dirty dishes and used glasses and wiping down surfaces.
- Informed customers regarding ingredients used to address allergy and dietary issues.
Education
Bachelor of Hotel Managment - Food and beverage Service
08.2013 - 08.2015
Intermediate - Science
04.2012 - 04.2013
Skills
- Wage management
- Waste reduction
- Food preparation and safety
- Strong work ethic
- Project budgeting
- Hospitality business management
- Front of House (FOH) recruitment
- End-of-day reconciliation
- Cost-controls
- Recipes and menu planning
- Staff scheduling
- Food plating and presentation
- Produce costings
- Employee management
- Food service background
- Passion for customer satisfaction
- Front of House (FOH) training
- Inventory control and record keeping
- Recruitment
- Natural leader
- Performance improvement
- Operations management
Languages
English
Fluent
Arabic
Beginner
Hindi
Fluent
Nepali
Intermediate
Timeline
Restaurant manager - Yukai Japanese Restaurant
10.2023 - Current
Restaurant supervisor - Cure Restaurant
11.2021 - 09.2023
Head waiter - Ora Japanese Tapas Restaurant
11.2017 - 10.2021
Bartender - Radisson Blu Hotel
08.2016 - 08.2017
Waiter bartender - The Grand Hotel
01.2016 - 07.2016
Food and beverage trainee - The Westin Hotel
01.2015 - 07.2015
Renaissance College of Hotel Management - Bachelor of Hotel Managment, Food and beverage Service
08.2013 - 08.2015
Uday raj Hindu Inter College - Intermediate, Science
04.2012 - 04.2013
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