- Working closely with the client to ensure client delight- Ensuring that work performed is covered by the contract and properly reimbursed from the client- Preparing proposals and negotiating profitable compensation for requested work outside the original contract.- Establishing process performance metrics; tracking, analyzing, and reporting performance in terms of quality, safety, cost, and customer satisfaction. - Providing timely and effective communications with all employee levels within the project, the client’s organization, and Sodexo. Building strong win-win relationships.- Understands the contract terms and conditions, service levels as well as customer expectations at a detailed level and takes ownership for outcomes.- Reviews and recommends staff and employee training programs, workshops, seminars and classes to facilitate development and improvement of competencies and proficiencies.- Works closely with the customer, peers and subordinates to foster a strong working relationship and builds strong win-win relationships.- Manages priorities and time to ensure timely completion of all assignments, tasks, activities and processes to provide quality outputs, deliverables and reports.- Establishes a standard monthly performance scorecard to provide performance reports on quality, safety, financial management, service delivery and customer satisfaction.-Directs the use of the scorecard to take corrective and proactive actions to bring about required change.- Periodically conducts business reviews with the customer to ensure alignment between expectations and delivery.- Communicates regularly with the customer to ensure that account management resources are responding effectively and efficiently to the customer’s changing needs.- Conduct performance reviews and goal-setting with each employee under his/her direction.

Led as Business Head for Telangana & Andhra Pradesh, overseeing complete PNL responsibilityfor 36 restaurantsManaged cross-functional team of Operations, HR, Training, Quality, Maintenance, OOH, andSCMDeveloped career paths for 600+ team members within the zoneGenerated business through various platforms including web, app, call center, and third-partyaggregators such as Swiggy and ZomatoOptimized COGS and labor cost budget for maximum efficiency along with Meeting budgetedvariance and gross margin targets for the zoneMonitored brand-wise top line numbers and EBITDA contribution for FAASOS, Behrouz Biryani,Ovenstory, Sweet Truth, and Firangi BakeCoordinated with government authorities for regulatory compliance and managed official visitsConducted regular review of daily, weekly, and monthly reports to implement corrective actionsOrganized recruitment drives at college campuses in collaboration with HR team to attract freshtalentConducted performance appraisals and bell curve plotting for Area Managers and Implementedsuccession planning for talent pipeline and developed backup replacementsOversaw city-level Maintenance & Repair team to ensure budget compliance and executepreventive maintenance schedules to minimize breakdowns.

Successfully developed and achieved the P&L plan for 12 kitchens in Bangalore, Mysore, andMangaloreExpertise in managing home delivery sales models and corporate counters in Wipro and CiscoCampusEffectively controlled operating costs to maximize Store Operating Income (SOI)Led a team of 180+ individuals including Crew/Shift Managers/Store Managers to deliverexceptional business results in operations, sales, and profitPlayed a key role in the development and promotion of 3 individuals to Area Managers and 8individuals to Store Managers

Successfully achieved Plan P&L for 9 Kitchens in Bangalore & MysoreManaged controllable food costs to optimize GP margin, including raw waste, completed waste,oil usage, and condiments usageExecuted LSM activities to optimize sales, including school/college visits, tie-ups, andpartnerships with other storesOptimized labor costs by maintaining the right number of team members and managersLed recruitment efforts to achieve critical workforce strength at the restaurantAchieved Mystery Shopping results as per expectations

-Managed daily/weekly/monthly orders of chilled/frozen/dry products for store operations-Oversaw and controlled M&R costs, including utilities such as electricity, gas, water, and diesel,to meet cost targets-Conducted orientation and ongoing training for new crew members on various work stations-Assisted the store manager in the hiring process-Completed performance reviews for managers-Implemented initiatives to drive sales, such as collecting visiting cards from guests, sending-Bulk SMSs to customers, and conducting flier marketing campaigns for Home Deliverypromotions.-Effective measures have been implemented to control variances, contributing to a more streamlined and cost-efficient operation-Beyond food costs and variances,have implemented robust control mechanisms across various operational facets, ensuring judicious expenditure and resource utilization

-Oversaw inventory management for bakery products and raw materials, Controlled wastage ofdaily shelf life products by implementing inventory plans and promotional offers for 8 Stores Across bangalore-Conducted team training at store level-Managed operations of franchise outlets & Monitored franchise outlet PNL and implementedcost control measures-Assisted franchise partners in hiring employees at multiple locations-Planned special initiatives for major sales events to boost revenue.-Supervised planned maintenance of all store equipment.

-Developed and implemented procedures and control systems to maintain hygiene and qualitystandards, ensuring profitability of operations-Managed inventory for food products and other food supplies (raw materials & spares) basedon sales requirements and utilization forecasts-Oversaw smooth functioning of restaurant operations including setting goals, budgets, plans,and administrative activities-Coordinated with in-house and potential guests to understand their requirements andcustomized products and services accordingly

-Oversaw all aspects of kitchen management, including monitoring food production andensuring aesthetic presentation of food and beverages-Delivered high-value restaurant services to upscale customers, exceeding satisfaction levels-Ensured high-quality services and achieved customer delight through extensive guestinteraction and quick problem resolution-Managed inventory for food items and other supplies based on business requirements-Monitored daily and weekly food costs, as well as cashless reports and banking activities