In my current role, I collaborate closely with the leadership team to track, evaluate, and reengineer processes related to hospitality operations and other verticals. By transitioning manual and repetitive tasks into a digital framework, I enhance efficiency, transparency, and accuracy. This transformation results in superior service delivery and customer delight, significantly impacting the guests who use our products and services.I focus on refining the UI and UX of our proprietary software to meet the specific needs of hospitality operations. Additionally, I oversee the onboarding and training of new team members, helping them overcome any challenges to ensure smooth adoption of the software. This empowers employees to deliver exceptional service with confidence, supported by a streamlined, transparent, and data-driven system that provides necessary inputs on demand.By facilitating these improvements, I ensure our team is equipped to perform their duties efficiently, ultimately contributing to an enhanced guest experience and the overall success of our operations.

Refining and reimagining processes and software programs for more effective and efficient collaboration across various industries including Hospitality, Retail, Electric Mobility, Manufacturing and Education Sectors

Handled the Pre-Opening of Tamara Leisure Experience's first business hotel, co-created brand standards and standard operating procedures, lead to the hotel to being the number one business hotel in the city staving of challenges from well established brands, successfully launched Trivandrum's highest rated restaurant and bar.

Customer Centricity, Operational Efficiency & Continuous Improvement, Cost Optimization & Profit Maximization, Nurturing & motivating my team through meaningful challenges.

• Day to day operations of 400 plus rooms spread across the country in 14 major cities that cater exclusively to top brass business travelers representing the Who is Who of Indian MNCs. Also responsible for the day to affairs of the corporate office located in Bangalore and the regional offices in Mumbai and Chennai. • Responsible for ratifying training initiatives as proposed by the HR team and also contribute towards content development for training modules in the operations domain• Ensuring that the rooms in the corporate residences are impeccably maintained (housekeeping, security and maintenance) and the provisions for food and beverage is provided as per SLAs with agreed with the respective clients, in a cost effective manner• Through scheduled and structured inspections and MIS monitoring and ensuring that the guest facilities and services at these facilities are of the highest order and as per industry norms• Heading the Operations Team including Regional Operations Managers, Senior Managers, Executives and a pool of over 370 staff. • Part of the Strategic Team that engages in meetings with top corporate representatives for Business Development and Client Acquisition• Oversee issues pertaining to statutory compliance with various statutory bodies through AVP HR and AVP Finance and ensuring 100% compliance • Vendor Development and selection of vendors for Operational requirements, negotiating rate contracts, supply and payment terms with vendors along with AVP procurement • Ensuring that new projects are completed on time and within approved cost parameters as well as smoothly transitioned to operations team, with proper documentation• Manpower planning

• Driving “Operational Excellence” by developing and streamlining the SOPs for day to operations that result in smoother operations, enhanced guest satisfaction and better profitability• Studying the training needs/ gaps of staff and executives across various levels and charting out a training program for them.• Designing and conducting training programs for the senior and middle management team. • Creating various matrices to measure performance, for the operational resort, so that these maybe used as the prototype for SOPs at the three upcoming resorts. • The areas covered under these SOPs include but are not limited to Guest Service Parameters, Reception, Dining Experience, Housekeeping and Resort Maintenance, Stores and Purchases, Vendor Management, Budgeting, Asset Management, Manpower Planning etc• In-charge of coordinating with architects, contractors, vendors and various suppliers of capital equipments, operational supplies, to ensure that the three projects that were in the pipeline will be executed well within the time frames set for them and the budgets laid out. • Link between the operational team at the resort and the corporate office based in Bangalore.

• Overseeing systems compliance (ISO 9001:2000) across all operational departments at the various units through periodic audits• HR initiatives with specific relation to Training needs at the resorts owned and managed by the company Developing need based and regular training programs, induction schedules, manuals, charting developmental milestones, developing appraisal forms, presentations for recruitment campaigns and study modules amongst others• Developing Training modules, conducting Training programs for Senior and Middle Management team. Preparing, collecting and analyzing training feedback forms, measuring training impacts • Dealing with annual and monthly revenue budgets as well as task targets, monitoring and benchmarking performance against established norms • Ensuring that the newly repositioned Brand Strategy of the organization is communicated down the line through proper internal communications. • Convener of the Administrative Committee Meetings and the Steering Committee on Orange County Branding Initiative. • Liaison with various government agencies for the necessary licenses, permits, approvals and clearances. • Seeking, scrutinizing, selecting and finalizing various suppliers and contracts pertaining to Hotel Operations.• Manpower planning and Recruitment. Planning for operational requirements both Capital and Consumables. • Setting up of policies and norms that would help streamline the Hotel Operations. • Menu planning, menu standardization and assistance in food costing.