● Oversaw all aspects of operations from designing restaurant interiors to food production to business development of several successful restaurant businesses from inception.● Developed and implemented strategic business plans to drive revenue growth and profitability.● Sourced, built and led several high-performing teams, fostering a culture of excellence, collaboration,and customer service.● Established relationships with suppliers, negotiated contracts, and managed inventory to ensurecost-effectiveness and quality control.● Adopted cost control methods by analysing and bringing down production costs and wastage.● Hired and trained hundred plus staff on F&B knowledge and customer service skills.● Brought down employee attrition by motivating staff with target incentive programme.● Documented guidelines for food production and maintaining hygiene in kitchen and restaurant.● Partnered with Swiggy and Zomato to offer online ordering service to customers.● Implemented Covid safety standards in the restaurant and kitchen during the pandemic.● Collaborated with digital media agencies to build brand awareness and increase reach, and createconversations on social media pages.● Enjoying patronage of a loyal satisfied customer base in Trivandrum since 2017.

● Managed Trivandrum’s first cold slab ice cream concept, ‘Scoop Station’, one of the most sought-after ice cream stations in Trivandrum before the pandemic.● Scoop Station boasted of an innovative concept, ‘Make Your Own Icecream’, wherein customers chose and blended their own flavours and toppings, in addition to various other standard frozen desserts - ‘Candy Man’, ‘Fruit Shot’, ‘WTF Ferrero’ and ‘Choconut Mash’ etc.

● Managed a premium vegetarian restaurant in Kowdiar, Trivandrum which grossed over 2 C.● Converted 2500 square feet empty shell into a functioning tasteful restaurant.● Designed and built the entire interiors and kitchen.● Managed procurement of kitchen equipment, utensils and furniture etc.● Organised F & B procurement, including setting up different kinds of freezers and stores.● Sourced staff from across the country and trained them.● Handled menu engineering and introduced several novel dishes as a result of dedicated R&D - FilterCoffee Shake, Pink Dosa, Tendulkar Dosa etc.● First to introduce Chinese varieties of dosa in the city.