Strategic Planning: Develop and implement operational strategies to improve efficiency and achieve organizational goals. Process Improvement: Analyze and optimize operational processes to enhance productivity and reduce costs. Team Management: Lead, mentor, and manage operational staff, ensuring effective performance and professional growth. Budget Management: Oversee budgeting and financial planning to align with operational objectives.

• Team Leadership: Lead, train, and mentor a team of culinary and service professionals, fostering a positive and productive work environment.• Financial Oversight: Manage budgets, control costs, and optimize revenue streams to achieve profitability targets• Menu Development: Collaborate with culinary teams to create innovative and appealing menus that align with market trends and customer preferences.• Project Leadership: Spearhead the development and launch of 4 new food and beverage outlets, ensuring successful execution from concept to opening. (1.Meen by Chef Pillai Kochi, 2.Sanchari by Chef Pillai - Allepy, 3.Sanchari by Chef Pillai - Wayand, 4.Kothu Xpress - Trissur)

• Advanced Mixology: Craft and serve high-quality cocktails and beverages, including signature drinks and classic recipes, with a focus on precision and creativity.• Team Leadership: Mentor and train junior bartenders and bar staff, providing guidance on techniques, customer service, and best practices.• Customer Service: Deliver exceptional service by engaging with guests, understanding their preferences, and creating memorable experiences.• Inventory Management: Oversee bar inventory, including ordering, stock rotation, and control of waste to ensure optimal product availability and cost management.

• Bartender at all day dining restaurant (The Terrace Restaurant) and The Sky Bar. Incharge of the bar inventory and ordering. Co-ordinating with the beverage manager for any special event menu or any alcohol ordering. Maintaining the proper brand standard in the bar in terms of cleanliness, hygiene and beverage service standard. Beverage training of the restaurant staffs.• Upscale Presentation: Ensure the bar area and presentation meet the hotel’s premium standards of cleanliness and aesthetics.•Cash and Transaction Handling: Accurately process payments, handle cash, and manage tabs in accordance with hotel procedures.

Worked with Martini as a Bartender in various events organized in and around Mangalore

Pursued for 6 Month Internship at Conrad Hilton Bengaluru, in four Core Departments (Front office, F&B Service, Production and Housekeeping) in 2019-20.