Ravi Chikkala Email & Phone Number

Boston, Massachusetts, United States

Boston, Massachusetts, United States

♦Manage campus catering events ($2.2M annual sales/ 1K-2.5K attendees)♦Flawless end-to-end execution and management of various Presidential and Student Organization events (Commencements, Reunions, Luncheons, Receptions, Dinners, Lectures, etc.)♦Played major role in standing up Campus Covid-19 Quarantine Program successfully delivering 70K meals for 3.

Boston, MA

♦Independently oversee the entire catering business of the Federal Reserve Bank of Boston ♦End-to-end management of catering events to ensure successful and profitable execution♦Explore business opportunities to obtain new orders and expand business

John B. Hynes Veterans Memorial Convention Center

♦Co-managed high volume ($5M/event) events, catering to both American and European audiences♦Directed and managed casual and high-end plated meal events for up to 10,000 guests ♦Managed international-themed concessions and specialty menus for events of up to 25,000 guests♦Supervised a team of 100+ union employees, performed staff scheduling, training.

♦ Managed and shared P&L responsibility: $3.4 million in sales and $2.6 million in gross profit♦ Responsible for meeting and exceeding revenue targets and financial objectives by effectively managing labor and food & beverage cost♦ Developed and implemented innovative sales contests and seasonal promotions for local businesses to drive sales♦ Increased.

♦ Managed 165 seat restaurant with $4+ million in sales annually♦ Supervised a staff of 80 employees ♦ Led area to a sales increase of 3.4% in 2011 via proper staffing and training, cost controls, cleanliness and operational standards♦ Ranked 2nd best manager in the district on labor-to-control ratio ♦ Developed local marketing strategies and programs that.

♦ In the first year of service increased annual sales by 35% from $880K to over $1.2M♦ Generated over 30% increase in catering business by doubling the number of catering events♦ Managed planning and execution of the events of up to 500 guests, including selecting and costing menu items, pricing, arranging for equipment rental, staffing, budget management.

♦ Averaged 4.6% sales increases and 3.2% operating profit for each year of service♦ Restructured restaurant’s beverage program; lowered costs by 7% and increased beverage revenue by 9%♦ Improved restaurant’s ranking on top search engines♦ Responsible for day-to-day restaurant management, guest and area businesses relations♦ Managed performance.

Master'S Degree, Hospitality And Tourism Management

Bachelor'S Degree, Hotel Management And Catering Technology