Experience

FOOD FORUM

• India
• Food and Beverage Services
• 1 - 100 Employee

• National Head

  • May 2018 - Present

  - Responsible for food court business across India. - Managing all aspects of Operations, Marketing, Production, Human Resources, Projects, Vendor Development, IT and Business Development. - Responsible for developing, implementing business strategies and plans for exponential growth and accomplishing top and bottom line results. - Part of bidding team, site selections and carrying out reviews of the identified site and evaluating business prospects in the area based on business plans, market mapping, market surveys and consumer trends. Show less



Devyani International Limited

• India
• Food and Beverage Services
• 700 & Above Employee

• Regional Manager

  • Jan 2017 - May 2018

  Key Responsibilities Areas (Business Development)Responsible for business development and strategy planning.Responsible for site identification, basis on geographic and demographic mapping, catchment analysis, market mapping, commercial negotiations, property feasibility report, re-negotiations for YUM Brands (KFC, Pizza Hut and Costa Coffee) for new stores roll-out in North and Central India Region.Co-ordination for license management.Co-ordination for due diligence and legal/contract management.Co-ordination within various departments like Legal, Projects and Operations and with YUM team for facilitation of entire store opening process.Achievements:-Opened 8 Pizza hut and 5 KFC stores during the year and added 37 Cr. to the top line and 6.6 Cr. in the bottom line to both the brands.Achieved revenue of 38 lacs to the bottom line through rent negotiation. Show less

• Area Manager

  • Jan 2012 - Dec 2017

  Key Responsibilities AreasManage 8 locations with 35 members of management team and over 200 associates producing over 2.26 cr. Sales numbers monthly.Brand profitability. Collaborated with corporate office and landlords for the rent reductions to add on to the bottom line reduced the loss by 30%. Resulted increasing the brand profitability.Coordination with excise officials for different audits and Liasoning.Lead and analyses each restaurant’s financial performance and create a follow up plan to maximize profitability without compromising the customer experience.Ensure correct standard operating procedures are regularly followed by auditing the restaurants.Hire, train and develop successful General Managers/ Assistant General Managers for operational excellence.Complete bench planning and develop people’s capacity by promoting from within the organization.Conduct Monthly, quarterly and yearly General Manager’s meeting to review profit and loss and share best practices among the leaders. Attends meetings as scheduled by Franchisee head for the purpose of planning, training and reviewing operations/management procedures and policies.Achievements:-Reduced payroll costs by 1.9% yearly below budget. Follows up to ensure company tools are being used to effectively manage the business.Initiated culture of excellence and accountability which retained over 80% of top managers over nine years.Managed to bring down associate team attrition from 30% to 10% through development programs and team Motivation.Achieved annual sales volume in excess of 70 lakh through ODC channel.Introduced Wine and Beer to the brand along with special promotions. Which have elevated the beverages sale by 5%. Show less

• Restaurant General Manager

  • Apr 2008 - Dec 2011

  Leading & managing profit centre operations of the organization.Establish organizational goals, short term and long term budgets, forecasts and developing business plans for the achievement of these goals.Actively involved in business planning, monitoring performance and analysis for assessment of revenue potential in business opportunities.Preparing monthly business plan in co- coordination with the authorities & identifying key resources, timelines and milestones along with budget and cost estimates.Conceptualizing and implementing the strategic plans in tune with the micro business plans, thereby achieving profitability.Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests’ requests & resolving complaints.Executing policies & procedures in the operating systems to achieve greater customer delight.Achievements:-Proficiently added New Zones to delivery area to strengthen our sales.Efficiently reduced the electricity consumption of equipment’s through scheduling chart of all equipment’s.Achieved the Best Restaurant Award from Yum (parent company). Show less



The Grand New Delhi Hotel and Residences

• India
• Hospitality
• 100 - 200 Employee

• Operation Manager

  • Jan 2006 - Mar 2008

  Managing Customer Relation Operations and ensure maximum Customer Satisfaction by providing good services. Interacting & developing report with all external/internal constituents of the client at all levels; for maximum client retention and achievement of revenues. Creating & sustaining a dynamic environment that fosters development opportunities & motivates high performance amongst team members. Coordinating activities for the identification of training needs of employees in upgrading their technical skills. Monitors and posts daily sales information as it applies to the guest services team, and develops strategies to meet or exceed booking and sales goals. Incorporates the Company Vision and Mission to our Guests in day-to-day tasks. To exceed the guest’s expectations by providing the guest with impeccable guest service, expertise, and the finest quality products. Assists with recruiting and hiring of the F& B Staff. Effectively communicates job responsibilities and performance expectations. Develops and motivates staff, providing feedback on the quality of work and taking corrective action when needed; provides input in the preparation of effective performance reviews for various staff members. Achievements:- Recognized as best trainer for training the bartenders from all the outlets so as to standardize the Cocktails. Recognized as best seller of "Single malt Whiskey" Show less



The Imperial Hotel (New Delhi)

• India
• Hospitality
• 1 - 100 Employee

• Catering Executive

  • Aug 2004 - Feb 2006

  Menu Engineering working with chef and outlet Manager Knowing the Customer Product Knowledge Customer Satisfaction P & L Statement Responsible for day to day operation of the Bars. Devised the method to measure their performance for equal representation and recognition of their work. This was done through guest feedback history created by self to constantly monitor and to reach to any decision on putting across the remarks on their appraisals. Excellent follow up standards to ensure a high level of service standards. Show less