Project management: - • Played an instrumental role in strategic planning on various aspects of Amenity Services for the launch of JP Morgan chase & Towers Hyderabad (Magma) as1st Consolidation projects of JPMC • Worked on Vendor selection, finalization of operating model, commissioning & testing of kitchen equipment’s, technology set up, thoughtful Mock runs, SOP formulation and training for the launch of Magma in Sep 2021.Financial discipline & operational excellence: - • Working with various groups towards strategic planning with best-in-class service model with appropriate usage of innovation, modern technology, state of the art infrastructure offering over 11 different food conceptsCustomer delight & stake holder engagement: -• Partner in with the food concessionaire to plan & execute innovative food festivals, culinary talk show, Nutritionist session etc. - Data analytics & technology enhancements: - • Driving transparent open book operating model with fine vendor governance to achieve a healthy P&L & controlled food cost • Partner along with the concessionaire to implement digital café models through - real time order display monitoring system, cashier less self - check kiosk, Grab -Scan – go concept, multiple payment options.• Ensuring firm processes in place to have good control on inventory & par stock upkeep.Hygiene sanitation & sustainability: -•Ensuring high level of hygiene & sanitation is maintained & reverified through periodic food sample audits & inspection across all food counters & kitchen. •Spearheading the onsite ISO 22000 certification program for JPMC HYD, working along with related stake holders to get the site ISO 22000 certified.

- As dining lead ensured operational excellence through fine vendor Management, un compromised hygiene & Sanitation checks, continuous customer interaction to facilitate flawless employee Dining operation & events- Introduced app-based submission of checklist & records – promoting automation & paperless work space- Ensure appropriate vendor governance through various vendor engagement programmes & recognition- Plan & execute Business continuity plan and risk management with adherence of Labor compliance & mandatory licensing.- Plan to ensure seamless execution of internal & external events- Work with site leadership SPOCs to mitigate dining related issues & continues enhancement of food program

> Spearheaded a Team of 80 members managing distinct concepts F&B outelts with keen focus on achieving revenue target & service excellence > Propose & design unique business strategies to achieve revenue targets for individual profit centre heads.> Maintain close check on expenses to attain high GOP.> Monitor through key business indicators to recommend Management ,proposing, designing & implementing various food & beverage promotion/festivals to create activity in outlets to maximize footfalls & revenues.> Propose & design unique business strategies to achieve revenue targets for individual profit centre heads.

- Spearhead entire F&B Operation includes 7 F&B outlets including banqueting space of approx 30000 Sq.Ft. - An astute & courteous professional with the distinction of managing various Food & Beverage operations - Recognized for outstanding organisional skills, creativity, guests focused & strive for attain high standards.

Managing operations for Trendz - Contemporary would cuisine elite speciality restaurant

- Preopening Team Leader for Banquet and In room Dining.- Handled large volume of corporate and social banquet events with proper usage of resources & execution of duties. - Had designed & successfully implemented the In Room Dining set up area ,work flow with focus on SOP's. (130 Rooms).

• Worked as Guests Service Associate gained expertise in handling various kinds of F&B operations.• Responsible for the efficient day to day running of the Bar operation, ensuring highest level of service • Responsible of control & ordering of all liquor stocks.• Awarded as excellent performer for two consecutive years.