Heading food and facility management at multiple sites (one of the biggest in India) of CIL Organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers Identifying and bringing new concept to the Business Sustain and build site profitability through timely analysis of reports and provide solutions to counter any discrepancies Ensure that all the invoices are raised and delivered to the client as per schedule and the entire invoiced amount is received from the client on time, so outstanding amount is minimal Strategies towards the activity schedules and assigning duties and cope with the unavoidable staff problems, sickness, shortage etc. Following SOP’s and bringing the Best Practices Bring best in class Training towards enhanced customer experience and team growth Exceed the expectations of the client in order to ensure complete satisfaction and address all issues pertaining to the client and the operations in a timely manner Develop controls to keep track of wastage, production, sale, leftovers etc. Close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Role out the branding policy and follow it as per the specifications Operational ownership of all the QMHSE and H&FS processes

Head- Operations for cafeteria services and 4 brands at site ( Rollmall Express, Celeste Café, La Cucina & Speedy Chow Express)

Served 8000 meals, 25000 Snacks, 22000 Tea and 800 Morning Breakfast Handling operations of 2 Kitchens, 2 Cafeterias of capacities of 1200, 7 Stores including 4 cold store, 5 Pantries and tea/snacks service to around 200 rest area on Shop Floor round the clock Responsible for monitoring and keeping track of monthly billing of 1.4 Crores and leading a team of 200 plus staffs Building a strong team and promoting a healthy and teamwork oriented atmosphere within Kitchen, Store and Cafeterias Responsible for monitoring the daily raw material indent and Inventory & Cost Control & Profitability Coordinate the ordering & indenting, in conjunction with the Chef to ensure achievement of budgets Spearheading and controlling activities related to service, purchase, store, food, cost, portion, budget, organization chart and equipments Schedule Reducing food cost, leftovers and conducting Menu and Sales analysis to understand trends and react to the same for positive results Strive to implement new ideas, items, products, Service Styles to increase Customer satisfaction

Head of three business units - Samsung, Moser Baer and New Holland Delivered all the services as per the terms and conditions agreed upon with the clienDeveloped new menus, upgrade old menus and special event menusOrganic growth of sales and sites by developing and promoting service excellence, retail offers and value added offersManaged the on-site team including cooks, MPWs, stewards, cashiers, stores assistants etc.Coordinate with Purchase department to understand the cost trends and revisionsCo-ordinate with HR and Legal departments to ensure that all the legal compliances are met withTimely renegotiation of the existing contract along with rate renewalsEnsure that all the systems and processes are implemented of Principal EmployerBusiness development in the region

Operated the food services and facilities management of the guest houses and offices of Reliance Infrastructure Ltd. and Essar Power at Singrauli, M.P. F&B services include site canteen/ guest houses catering Housekeeping and general maintenance like plumbing work, electric work, generator maintenance Superintending facility planning and estate management viz. office maintenance, guest houses, company property and residential flats Developing vendors and comparison and analysis of vendors Planning and procurement Planning and organizing of special events, food festivals

Set up the operation at Panacea Biotec Ltd.’s central kitchen and three cafeterias at Lalru,ChandigarhPreparation of MIS, P & L Statement, Projection for the monthOrganize training sessions for all categories of staffsAttend client meetings on matters related to Compliance of contract, quality and service standardsMaintain client relations to further business developmentsFollow-up with concerned clients for paymentApproval of Quotations for supplies to siteRegular inspections for Hygiene and Safety on sitesMarketing for business development within the regionLiasoning with Labour Deptt., Health Deptt. And local authorities for various statutory requirements

Opened and set up the operation at Honda Motorcycles & Scooters(India) cafeteriaServing approx. 2000 meals per dayResponsible for F & B control and material cost reduction plan through check on production, storage, service, cash etc.Implemented Standard Operating Procedures(SOP’s) for the departmentsTrained and lead a team of 75 staffs to achieve targetsHelped the base office in vendor development and rate negotiation

Unit head of business and industrial units( Gillette, YKK, Honey Well, Alcatel, LGEIL, GKN Drivelines etc.) , Healthcare units( ISIC Delhi, MAX Hospitals) , Facilities management (Sagar School , GE Capital), Executive Cafeterias(NHAI, TCS)Ownership of units as separate business centreMaintaining the food cost around 55% without compromising on food quality but by effective controlStandard recipe, yield, portion, presentation and costing of each and every items on the menu has been doneMonthly budget review with Operation Manager, prepared MIS, implemented company policies