selection criteria cit

1. Demonstrated ability to consistently display commitment and leadership in high quality

customer service principles practices and attributes.

As a Manager for flavours of India, Gungahlin for over 2yrs, I have effectively utilized my time
management and prioritising skills, to run the restaurant efficiently and in a relaxed atmosphere. I
have utilized and improved on my people’s skills by effectively communicating with staff members
and customer’s to make their working and dining experience a memorable one.

As a restaurant manager, I have managed and assisted the owner to put in various methods in place
that would help in higher employee retention. I have effectively utilized my excel skills and created a
spreadsheet which was easily manageable in terms of maintaining timesheets of employees and also
managing their payroll. This reduces the owner’s out of pocket expenses while effectively helping
the employees to receive the required shifts without anyone being missed out.

I am an easy going, friendly person who is approachable and confident about their work. In times of
need I assist my employees during work by providing them with a helping hand as required. As a
manager, I also conduct training and induction for new comer’s so that they are comfortable with
their atmosphere and has an understanding of what is expected of them.

2. Sound organisational skills and ability to set priorities, monitor work flows and to meet
objectives both individually and as a team supervisor

As a manager, I have utilized my time management and prioritising skills to effectively manage
workloads. Right from maintaining rosters of employees to managing the inventory of a busy Indian
restaurant, I make sure that I put in the required time and prioritize according to the requirement
of the task in hand. For e.g: while managing the inventory of the restaurant, I make sure that the
employees and the chef are using the required food rotations technique. I refer to the food chart
used that has the information in regards to the inventories use by date. I make sure that the charts
are used and updated as the inventories are consumed. This technique minimizes wastage of
inventory and helps in maintaining the food quality. Also, depending on the season, I make sure that
the inventory is maintained according to the demands, while not being over budget. To achieve such
tasks, I manage the financial books of the restaurant and maintain the vendor list to make sure that
the correct inventory is ordered in the right amount and within a reasonable price. I utilize my
people’s skills and effective negotiation skills to achieve tasks as such.

3. Demonstrated ability to supervise and train staff and the ability to coordinate prioritise tasks
and exercise a considerable degree of independent judgement within established policies,
priorities and regulations.

As a restaurant manager, my role demands the ability to coordinate, prioritize tasks and supervise
and train staff. During my 2yrs+ experience as a restaurant manager, I have trained and supervised
numerous staff members in order to effectively perform their duties and responsibilities. I take up
coordination, supervising and prioritizing duties in a daily manner by managing the daily
management of the restaurant. During a typical day managing the restaurant, I coordinate with the
staff members to effectively manage the flow of customers in the restaurant in addition to cash
management at the register. Tasks include assigning the desired seats and making sure the orders
are put through in a timely and efficient manner. I also take feedback from customers wherever
required. I also make sure that the staff members are motivated and are provided with the
necessary rest breaks. Wherever required, I coordinate with the staff members and fill in for
members who are away on their break.
4. Ability to motivate teams to embrace change and challenges arising from ongoing
enhancements to systems and processes.

Working in a restaurant can be quite challenging. This results in a frequent change of team
members. This disrupts the normal flow of interaction within team members and can finally reflect
in the performance of the team. Irregular interaction between members can have a negative impact
on the performance f the team members which affects the customer experience of the restaurant. In
order to maintain and motivate team members, I as a manager, along with the owner of the
restaurant, organize informal get together (every second Saturday) with team members to discuss
any issues or changes that might have effected a team member in particular. This meeting also
provides the opportunity for new members to interact with the rest of the team in a stress free
environment. During the interview stage, I make meeting a mandatory requirement if mentioned
otherwise by the owner.
Apart from the meetings, I facilitate the occasional cash prizes that are mostly given out as Christmas
bonuses to members who have provided exceptional customer service experience. As the majority
of staff members tend to be university students, this prizes motivate them to work harder and
enable them to be motivated at work.

5. Sound computing skills, including word processing/document production, spreadsheet and

database and management information systems

As a university student in the university of Canberra and CIT, I have effectively used computer and
computer systems for over 5 yrs to complete my assignments and acquire information in relation to
my courses. I have used MS word, spreadsheet and MS office suite as a whole in both university and
work environment. I have used Microsoft office to write and manage document files in university
and work.

I have used MS Excel (spreadsheet management tool) to maintain and store information such as
vendors list and manage the accounts payable and receivable registers of the restaurant. I have also
used excel to manage the rosters and payment of employees.

6. Sound written and oral communication skills and ability to liaise effectively with students,
staff, industry and clients at all levels

Both personally and professionally, I have the ability to communicate effectively and efficiently. As a
manager, I have sound communication skills both written and verbal. I effectively communicate with
client/customer’s on a daily basis as the first person contact for Flavours of India restaurant.
Occasionally, I also interact with customer’s and staff members to specifically gather feedback as an
ongoing self evaluation. This requires me to interact with customers and document the findings
precisely. This is further forwarded to the owner and a copy of the customer feedback saved for
future reference and as a part of document/information management. I am friendly, approachable
and a contributor to the team.