Vijay Arora Email & Phone Number

Greetings! As the Chief Operating Officer (COO) at Suvidha Kitchens, I lead our efforts in delivering seamless, turnkey solutions for new restaurant and project openings. With over 25 years of experience in the food and beverage sector, I specialize in overseeing projects from inception to completion, ensuring that every kitchen is fully operational and HACCP-compliant. My role involves coordinating cross-functional teams to ensure that installations are efficient, timelines are met, and all operational standards align with health and safety regulations. I am passionate about driving operational excellence and creating innovative culinary spaces that empower our clients to succeed.

As the Owner and Managing Director of Eatology Food Concepts, I successfully launched and operated Lavasa’s only food court, featuring five unique culinary brands. With a focus on new restaurant openings, I oversaw every aspect of the process—from concept development to operations—ensuring smooth execution and HACCP compliance. My hands-on leadership approach involved managing multiple projects simultaneously, streamlining operations, and driving brand growth. By creating efficient systems and fostering innovation, I built an environment where each brand thrived while maintaining high standards of quality and guest satisfaction.

Los Angeles, Us

As Chief Operating Officer at KWALS, I was responsible for overseeing the operations of renowned international brands such as IHOP and Potbelly across India. My role focused on managing large-scale projects, including new restaurant openings (NROs), ensuring that all locations adhered to operational, safety, and HACCP standards. I led cross-functional teams, streamlined processes, and implemented strategies that optimized performance across multiple departments. By driving financial planning, P&L management, and operational excellence, I played a pivotal role in expanding the brand’s presence and ensuring seamless day-to-day operations in a highly competitive market.

Abu Dhabi, Abu Dhabi, Ae

As General Manager at Sumaq Restaurant Management, I spearheaded the conceptualization, development, and successful launch of two homegrown brands in the UAE: Sumaq Grill and Joud Café. I held full accountability for the company’s operations, overseeing departments such as HR, Finance, Marketing, Projects, Training, IT, and Operations. With complete P&L responsibility, I ensured financial health and operational efficiency. Through innovative strategies and non-traditional approaches, I delivered significant value to stakeholders, driving business growth and maximizing returns on investment.

Kuwait City, Kw

As Senior Operations Manager at Applebee’s (Kout Food Group), I led the development and implementation of a "fit for purpose" strategy to align the brand with key business objectives. I successfully introduced franchised systems to enhance operational efficiency while recruiting, training, and developing multicultural management and customer service teams. My role involved providing regular, detailed reports to the Board and Senior Executives on brand performance, KPIs, risk management, and other benchmarks, fostering a proactive, "no surprises" culture. Taking a hands-on approach, I ensured smooth operations, exceptional guest service, and robust shareholder protection.

Dallas, Texas, Us

As Regional Operations Manager at International Food Concepts (IFC), I was responsible for overseeing 12 Chili’s locations across two countries, including global and domestic training restaurants. I led new restaurant openings (NROs) from concept to launch, improving operational efficiency and ensuring HACCP compliance. By reducing cost of sales and increasing net profit within a short span, I drove financial growth across both territories. I supervised Area Managers, Training Managers, and Culinary Specialists, fostering a high-performance culture while maintaining full P&L responsibility. My role also involved long-term financial planning, marketing coordination, and strategic recruitment to support brand growth.

Us

- Opened two new restaurants in Dubai and oversaw all aspects of their launch and performance.

Ae

- Receiving QMS (‘Quality Management Skills’) facilitator training from Dallas, Texas and executing the training sessions for the whole company.- Led training for 20+ restaurants across the region, ensuring franchise standards were met.

Dallas, Texas, Us

- Managed the company’s highest-volume restaurant, driving record sales and team performance.

Dubai, Ae

Rotated in all of its F&B outlets as a supervisor.Holding daily briefings for the staff & updating them on current issues.Preparing staff schedules for the outlet assigned.Bar Management & spoilage control.Closing of the outlets at the end of the Day.Bar inventory and accountability to the F&B controller.• Duty rosters and daily briefings.• Handling banquet reservations and organizing teams for each reservation.

Gnvq Advanced - Hospitality & Catering, Hospitality & Catering

Certificate - Essential Food Hygiene For The Food Industry, Food Science

Diploma In Food & Beverage Service, F&B Service Execution

Diploma In Food & Beverage Production, Gnvq Advanced - Hospitality

Diploma In Medical Laboratory, Medical Lab Technician

High School