Commenced my role as a Brand General Manager (Growth & Evolution)Job Responsibility:Current Management Portfolio:Currently, oversight and management of Four distinct establishments located in Gurgaon and Jaipur.Strategic Planning:Formulating and executing long-term strategies aimed at fostering brand expansion and development to fuel organizational growth.Market Analysis:Conducting comprehensive market research and analysis to identify promising opportunities while evaluating potential risks.Brand Positioning:Defining and refining our brand identity, values, and differentiation strategies to sustain our competitive edge.Expansion Strategy:Leading the development of comprehensive strategies, encompassing market entry, franchise development, and strategic partnerships.Brand Identity Management:Ensuring the consistent maintenance of our brand identity across all channels and touchpoints.Marketing and Promotion:Overseeing marketing teams to create and implement brand-building campaigns that resonate with our target audience.Customer Experience:Dedicated to delivering a seamless, high-quality customer experience that keeps patrons returning.Brand Messaging:Crafting and refining brand messaging that effectively engages our target audience and supports our brand objectives.Performance Analysis:Monitoring brand performance through Key Performance Indicators (KPIs) and customer feedback to drive data-driven improvements.Financial Management:Managing budgets, financial forecasting, and cost control to support brand expansion and development efforts.Collaborations and Partnerships:Identifying and managing strategic collaborations to elevate our brand's reputation and extend our reach.Leadership and Team Management:Leading and nurturing high-performance teams responsible for executing brand expansion and development strategies.

Commenced my tenure with Dhaba Estd. 1986 Delhi as an Assistant Venue Manager at the Vegas Mall, Dwarka franchise outlet. After a dedicated 8-month period, I was transferred to Dhaba Estd. 1986Delhi, Aerocity, where I assumed the role of Assistant Venue Manager.Job Responsibilities:Reporting and Data Management:Responsible for the generation of daily, monthly reports, and Management Information System (MIS)documents.Efficient Operations Management:Overseeing portion control and monitoring food preparation quantities in collaboration with culinary professionals to minimize wastage.Strategic Planning:Collaborating with senior management to plan organizational targets and staff incentive programs.Data-Driven Performance Improvement:Applying performance data analysis to evaluate and enhance operations, addressing current business conditions and forecasting future needs.Participation in Meetings and Training:Actively attending weekly meetings and training sessions to stay updated on industry trends and organizational developments.Organizational Restructuring:Spearheading efforts to restructure the organization and realign business priorities for optimal efficiency.Brand Enhancement:Diligently working towards fostering a positive brand image by exceeding service standards and ensuring clients have a delightful experience.Inventory and Liquor Management:Overseeing all aspects of inventory management and liquor ordering.Employee Development and Motivation:Leading employee training, motivation, and counseling initiatives to foster professional growth.Team Growth Planning:Crafting a growth plan for the team to maintain high motivation and morale levels.Budget Achievement:Executing and motivating the team to attain monthly budgetary targets.

Assumed the role of General Manager of Operations for S.E.A. (South East Asian) and Masala House.Job Responsibilities:Bar Liquor Management:Overseeing and providing directives to the bar in charge for the procurement, receiving, inventory management, and maintenance of all relevant registers related to bar liquor.Collaborative Marketing and Promotions:Collaborating with junior management to strategize and execute marketing initiatives, promotions, and advertising campaigns.Training Schedule Coordination:Maintaining and conducting a structured training schedule in collaboration with managers from beverage companies.Daily Operations Oversight:Regularly gathering hourly status updates from restaurant operations managers and orchestrating daily planning accordingly.Monthly Promotion Planning:Strategically developing monthly plans for offers and deals in delivery and takeout, in collaboration with marketing managers from delivery partners, to boost promotional efforts.Event Coordination:Coordinating with singers and liquor sponsors for events taking place on Wednesdays (Masala House)and Thursdays (S.E.A) within the restaurant premises.

Commenced employment with Pind Balluchi as an Assistant Restaurant Manager and, following a one-year probationary period, was promoted to the position of Restaurant Manager.Job Responsibilities:Quality Assurance:Conducts regular inspections to ensure consistent high-quality preparation and service standards are maintained.Beverage Management:Assumes responsibility for bar liquor procurement, receiving, inventory management, and maintenance of all related registers.Collaborative Marketing and Events Planning:Collaborates closely with senior management personnel to strategize and execute marketing initiatives, advertising campaigns, and special restaurant functions.Administrative Efficiency:Manages and maintains a structured training schedule while diligently compiling daily consumption and sales reports.Equipment Oversight:Actively engages in the installation and maintenance of outlet equipment, ensuring operational efficiency.Event Coordination:Effectively organizes and hosts meetings, power lunches, fine dining experiences, and a la carte dining events.Compliance and Guest Relations:Supervises and ensures strict adherence to drinking age regulations and responsible alcohol service policies.Investigates and resolves guest complaints regarding food quality and service, taking proactive corrective measures to optimize guest satisfaction.Cultivates positive working relationships with kitchen and service staff.Team Leadership:Provides leadership and direction to team members, imparting effective methods, operations, and procedures.Strategic Business Management:Develops, implements, and oversees business plans aimed at promoting profitable food and beverage sales.

Initiated my tenure at Amour Bistro as a Captain. Following a dedicated 2 years I earned a promotion to the F&B Executive position.Job Responsibilities:Continuous Self-Improvement:Demonstrates a commitment to professional growth by regularly attending F&B product knowledge-related classes and proactively sharing acquired knowledge with junior staff.Interdepartmental Collaboration:Upholds outstanding interpersonal relations and professionalism while fostering a comprehensive understanding of cross-departmental processes.Sanitation and Compliance:Vigilantly enforces stringent sanitary practices for food handling, ensures general cleanliness, and maintains the pristine condition of dining areas, thereby adhering to all health and safety regulations.Training Leadership:Assumes responsibility for providing comprehensive training sessions to develop the skills and competencies of junior Service Associates.Service Excellence:Ensures the delivery of guest orders with a consistent adherence to appropriate service standards and established procedures, thereby enhancing the overall guest experience.Effective Teamwork:Exhibits exceptional teamwork abilities, collaborating seamlessly with colleagues to achieve collective goals and maintain a harmonious work environment

Initiated my career as a waiter, where I dedicated my efforts to delivering exceptional service and honing my skills.Job Responsibilities:Guest Order Management: Ensured timely delivery of guest orders in accordance with established service standards, enhancing overall guest satisfaction.Collaboration with Food Production: Maintained close coordination with the food production team to guarantee the proper presentation of meals, aligning culinary output with guest expectations.Quality Assurance: Committed to delivering the highest quality of service, ensuring that team members adhered to established standards for service excellence.Service Preparation: Practiced mise en scène and mise en place to facilitate efficient service delivery and optimize the dining experience for guests.Feedback Collection: Engaged with guests through personal interactions and feedback forms, effectively gathering insights and forwarding them to the departmental head for continuous improvement.Teamwork: Demonstrated strong teamwork abilities, working collaboratively with colleagues to create a positive and efficient work environment.