Tamas Varadi

Restaurant ManagerFull Time

• Job Details:Successfully managed day-to-day restaurant operations and financial management resulting in 10% increase in profitability. • Led and trained a team of 20 staff members, shift managers to achieve operational excellence and deliver exceptional customer service - Accomplished restaurant human resource objectives through recruitment, training, coaching, and performance management of employees. • Implemented labour cost controls and improved scheduling practices. • Maintained restaurant cleanliness and resolved maintenance issues promptly to ensure safe and pleasant dining experience for customers. Ensured high standards of quality control, hygiene, and safety compliance in all operations. • Led monthly inventory counts and managed vendor orders to maintain adequate inventory levels and minimize food waste. • Collaborated with Owners to set financial goals and achieve key performance metrics. Contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing changes. • Analysed and planned restaurant sales levels and profitability, organized marketing activities, and prepared reports for performance evaluation. Prepare reports at the end of the week/month, including staff control, food control and sales • Addressed customer queries and complaints, managed reservations, and provided menu advice to enhance customer experience. • Continuous assessment and monitoring of the menu and service satisfaction

Multi Unit Restaurant General ManagerFull Time

• Job Details:Successfully managed day-to-day restaurant operations and financial management resulting in 15% increase in profitability. • Led and trained a team of 60 staff members, shift managers to achieve operational excellence and deliver exceptional customer service - Accomplished restaurant human resource objectives through recruitment, training, coaching, and performance management of employees. • Implemented labour cost controls and improved scheduling practices resulting in 10% reduction in labour cost. • Maintained restaurant cleanliness and resolved maintenance issues promptly to ensure safe and pleasant dining experience for customers. Ensured high standards of quality control, hygiene, and safety compliance in all operations. • Led monthly inventory counts and managed vendor orders to maintain adequate inventory levels and minimize food waste. • Collaborated with Operations leadership team to set financial goals and achieve key performance metrics. Contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing changes. • Analysed and planned restaurant sales levels and profitability, organized marketing activities, and prepared reports for performance evaluation. Prepare reports at the end of the week/month, including staff control, food control and sales • Addressed customer queries and complaints, managed reservations, and provided menu advice to enhance customer experience. • Continuous assessment and monitoring of the menu and service satisfaction

Restaurant General ManagerFull Time

• Job Details:Successfully managed day-to-day restaurant operations and financial management resulting in increase of profitability. • Led and trained a team of 30 staff members, shift managers to achieve operational excellence and deliver exceptional customer service - Accomplished restaurant human resource objectives through recruitment, training, coaching, and performance management of employees. • Improved labour cost controls and scheduling practices. • Maintained restaurant cleanliness and resolved maintenance issues promptly to ensure safe and pleasant dining experience for customers. Ensured high standards of quality control, hygiene, and safety compliance in all operations. • Led monthly inventory counts and managed vendor orders to maintain adequate inventory levels and minimize food waste. • Collaborated with Owners and Operations Leadership Team to set financial goals and achieve key performance metrics. Contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing changes. • Analysed and planned restaurant sales levels and profitability, organized marketing activities, and prepared reports for performance evaluation. Prepare reports at the end of the week/month, including staff control, food control and sales • Addressed customer queries and complaints, managed reservations, and provided menu advice to enhance customer experience. • Continuous assessment and monitoring of the menu and service satisfaction