Founder & CMD of KPJ Hospitality Services.

• Pre Opening & Opening Experience.• Opening & Running successfully cdr & qsr formats operations.• Handling a multiple outlets in a Hotel & in Retails.• Hotel operations.• Restaurant operations.• Business Development.• Budget Planning.• Managing P&L.• Man management.• Man Power Planning.• Hiring of Staff.• Training & Development.• Sales Drive.• Brand building.• Brand Activation.• Market survey.• Market Research.• Sales & Marketing.• Event Management.• Menu Planning.• Menu Designing.• Menu Engineering.• Stock Checking.• Vendor Management.• QA&QC• Pilferage Control.• Inventory &Cost Control.• Purchase and store.• Audit of F&B Stores.• Audit of product.• Audit of service.• Government Liansoning.• Security, Housekeeping, Maintenance• Team Building.• Staff satisfaction, Staff motivating & Supervision.• Providing the strategies direction to the department heads.

•• Carrying 14 years of work experience in hospitality industries India & abroad.• Achieved rich experience in hospitality industry.• Having worked in variety of formats ranging from 5 star hotels, resort properties, restaurant chains, coffee shop chain, banquets and mall concepts.• Having a great experience in opening and running successfully CDR formats operations.• Having a great experience in opening and running successfully QSR formats operations.• Having a great experience in handling a multiple outlets in a Hotel.• Because of my rich experience in a hospitality industry, I am a successful business manager, in my past experience I have shown a turnaround in sales drastically in a given financial year. Key Skills Area include:-• Forecasting and generating the Restaurants budgets.• Achieving the top lines of the budgets.• Achieving the bottom lines of the budgets.• Sales drive.• Generating the profit and loss statement of the F&B departments.• Brand building.• Brand Activation.• Implementing of sale’s strategies.• Implementing of marketing strategies.• Implementing of P.R. Strategies.• Generating and implementing of culinary calendar.• Market survey.• Market Research.• New F&B store opening.• Man power planning.• Hiring of staff.• Training & Development.• Menu Planning.• Menu Engineering.• Inventory &Cost Control.• Government Liansoning.• Team Building.• Purchase and store.• Audit of product.• Audit of service.• Guest satisfaction.• Staff satisfaction.• Staff motivating & Supervision.• Providing the strategies direction to the department heads

« To oversee entire operation of all F&B departments. « Provide strategic direction to the departmental head’s on the ongoing basis. « Finalize the operational budgets and monitor the same. « Conduct periodic review along with the departmental head. « Planning, organizing, directing & controlling of work. « To make one complete team, to make them believe that we are a team and we all need to play a significant role in making our organization as a profit oriented center. « Motivating the staff for multitasking job. « Setting the target and motivating the staff to perform their level best. « Setting the SOP and check that all the team member for following that Procedure. « Supervise staff in term of manning. « Reviewing operational problems guest as well as staff. « Create new revenue opportunities by food festivals and promotional activates. « Conduct operational audit’s to sustain and effectiveness of all services. « Increase revenue by close monitoring of unit terms performance. « Evaluate the monthly P&L statement and provide an analysis of performance result. « Handling the day to day F&B operations. « Monitor & improve customer and staff satisfaction levels at outlet level to increase retention. « Responsible for cost controlling for entire food and beverage department. « Responsible for bringing food cost and wage budgets under budget. « Price out of all menus for catering, room service and restaurant. « Responsible for planning menu, promotions and events and parties.

*Managing Performance•Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines.•Ensure adherence to all local, state, and federal laws and regulations.•Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.•Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests.•Support and implement the Company local store marketing programs.•Responsible for the physical/aesthetic maintenance of the restaurants.Food Preparation & Production•Ensure that all menu items are made according to recipe and presented in a Famous manner. Guests and Associates•Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate managers and associates to act in a similar capacity.•Staff restaurant with quality employees who value guest service and are committed to high standards of performance. •Provide training and recognition to employees at all levels and maintains a team-oriented environment.Administration and Auditing•Responsible for forecasting and generating restaurant annual budget. Maximize profit opportunities by developing realistic budgets.•Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential. •Responsible to meet or exceed budgeted sales and profit goals.•Responsible for restaurant P&L performance.•Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, workers compensation reports, governmental compliance, etc.

« To oversee entire operation of all F&B departments.« Provide strategic direction to the departmental head’s on the ongoing basis.« Finalize the operational budgets and monitor the same.« Conduct periodic review along with the departmental head.« Planning, organizing, directing & controlling of work.« To make one complete team, to make them believe that we are a team and we all need to play a significant role in making our organization as a profit oriented center.« Motivating the staff for multitasking job.« Setting the target and motivating the staff to perform their level best. « Setting the SOP and check that all the team member for following that Procedure.« Supervise staff in term of manning.« Reviewing operational problems guest as well as staff.« Create new revenue opportunities by food festivals and promotional activates.« Conduct operational audit’s to sustain and effectiveness of all services.« Increase revenue by close monitoring of unit terms performance.« Evaluate the monthly P&L statement and provide an analysis of performance result.« Handling the day to day F&B operations.« Monitor & improve customer and staff satisfaction levels at outlet level to increase retention.« Responsible for cost controlling for entire food and beverage department.« Responsible for bringing food cost and wage budgets under budget.« Price out of all menus for catering, room service and restaurant.« Responsible for planning menu, promotions and events and parties.

« To oversee entire operation of all F&B departments.« Provide strategic direction to the departmental head’s on the ongoing basis.« Finalize the operational budgets and monitor the same.« Conduct periodic review along with the departmental head.« Planning, organizing, directing & controlling of work.« To make one complete team, to make them believe that we are a team and we all need to play a significant role in making our organization as a profit oriented center.« Motivating the staff for multitasking job.« Setting the target and motivating the staff to perform their level best. « Setting the SOP and check that all the team member for following that Procedure.« Supervise staff in term of manning.« Reviewing operational problems guest as well as staff.« Create new revenue opportunities by food festivals and promotional activates.« Conduct operational audit’s to sustain and effectiveness of all services.« Increase revenue by close monitoring of unit terms performance.« Evaluate the monthly P&L statement and provide an analysis of performance result.« Handling the day to day F&B operations.« Monitor & improve customer and staff satisfaction levels at outlet level to increase retention.« Responsible for cost controlling for entire food and beverage department.« Responsible for bringing food cost and wage budgets under budget.« Price out of all menus for catering, room service and restaurant.« Responsible for planning menu, promotions and events and parties.

• Joined as a Tanning ARM and rose to Assistant restaurant manager.• Reporting to Restaurant Manager.• Assisting Restaurant Manager in handling day to day F&B Operation, managing 30 staff

• Joined as a captain and rose to senior captain.• Reporting to Assistant Restaurant Manager.