Seby Joseph Email & Phone Number

Bengaluru, Ka, In

Bengaluru, Karnataka, India

Restaurant launch, menus, staffing, Operations etc

Free lance consultant for hotels, restaurants, fast food, coffee shops etc. Curating menus. Costings. Recipes, Operations, pre- launch. Launch. etc

Bengaluru, Karnataka, India

Bengaluru Area, India

Entrepreneur & Managing partner - Cafe & restaurant

Bengaluru, Karnataka, India

New concepts, Planning & launch of Cafes, Resto Cafes, QSR outlets, Food joints. Pre launch activities. Launch marketing. Promotions & day to day Management. Operations

Bangalore; Kuwait

SME embedded with Manthan Systems - for Operations Data Analytics , Best practices & Change management

Bengaluru Area, India

P & L; Growth; Brand building; Expansion; Course correction Brands : Wok N Tava - Cloud Kitchen & Blackcurrant Catering - Bulk caterings

Chennai

P & L , New sign ups; franchising; Scale-ups, funding for expansion

Day to day Operations, New outlet openings, P & L, Senior staff onboarding . Outlets in Bangalore , Chennai, Hyderabad & Pune.

Bangalore

Daily operations of the food business.New initiatives. Concept & menu development.Integral part of the entire operations covering:Food court operations - planning areas, tenants & concepts, brand building. Restaurants - as franchisees for Sanjeev Kapoors 3 The Yellow Chilli.Food for Gloria Jeans Coffees - outlet food as Citymax is the master franchises in India.

Owned by Britannia Industries Retail Operations & Business DevelopmentRetail Focus through managing Operations across 10 cities for three brands namely: Daily Bread, Deluacs and Daily Brew. Multi brand multi city tie ups for counters and sales locations with various national brandsEffectively handled critical situations in Retail Operations, Selling, Expansion and Sales promotions. Distinction of managing the retail stores operating for various formats selling assorted bakery products.

Proactively worked at coffee shop operating in various web worlds in various part of Reliance Group.Significantly contributed towards the project from the initial stage of conception to market launch in Chennai and Bangalore. Involved in marketing/selling operations from start-up stage at Cochin and Trivandrum. Functioned as an in-charge of the men, machinery and material in the state.

A 50 room four star hotel, one full a la carte restaurant with 62 covers, one bar, coffee shop and banquet area totaling 15,000 sq. ft. for about 1800 persons.Functioned as a key member for the:Core decision-making body for all hotel policies. Planning day-to-day activities of the department. Proactively worked towards planning for the menus and functions. Guided a team comprising of 5 managers and over 75 permanent staff members. Effectively arranged food festivals and promotions, sales targets, control the inventory and purchase planning of items for food and beverage dept. staff members.

An independent chain in Nairobi, they had a 130 seater Indian restaurant called The Taj Palace. Later the group went on to open, handled a 110 seaters Chinese and Indian restaurant called Copper Chimney and a 60-seater nouvelle Indian cuisine restaurant called Bombay Brasserie.Proactively worked towards planning, execution and establishing 2 outlets.Efficiently managed 3 outlets operating in different parts of Nairobi city. Distinction of managing the complete purchase for the kitchen and dining room floor management, cash and fund flow, outside party catering. Was responsible for the profitability of the group and was overseeing all aspects of the staffing including both local and expatriate staff.

Hotel projects and planning dept. of Hiranadani Group, setting up a luxury hotel in Udaipur and Mumbai, developing various hotel formats.Efficiently handled the resource planning, report creation, liaison and coordination with consultants and other agencies & pre-operational setup.Worked on go -karting, laundromats etc

Mumbai Area, India

3 Year Diploma, Hotel Managment

B.A, Arts

H S C, Eng, Logic, History

S S C, General Studies, Distinction