Sunil Kumar Email & Phone Number

Middle EAST

Successfully opened three casual dine in restaurants ( international brand) including in a new region within one year.

Riyadh

• Conducting Site Surveys and Feasibility studies for the proposed locations.
• Visiting Potential Locations along with Business Development team
• Sending Site Acceptance Review (SAR) to Master Franchise and getting approvals.
• Communicating and getting approvals for projects from Board of Directors.
• Working with U.S Architects and reviewing each stage of designing.
• Getting quotes from Contractors and Negotiations.

Riyadh

• RESPONSIBILITY
• Worked hand to hand with the Kitchen Equipment Suppliers and Contractor, for Ordering with the Suppliers and follow up on US Design respectively.
• Worked with Purchasing to meet the Local requirements.
• Handled U.S Ordering Shipment which needed for the Brand after analyzing different P Mix Reports of other franchisers and our target sales.
• Supporting all internal customers (staff) so that they are able to provide excellent products and services to our paying guests.
• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures.

• Control the labor cost, plan the staffing requirements, staff recruitment and training new staff and updating the existing ones.
• Maintain high standard of operational performance as per the guidelines.
• Assist the Operations Manager to conduct and implement health &safety audit of restaurant and performance appraisal of staffs.
• Carry out all internal & external communication independently and efficiently
• Ensure the quality control and improve standard of food &services
• Maintaining the consistency in food taste and portion controlling

Hyderabad Area, India

• Independently handling Two Restaurants (24hr Coffee shop & Ala carte Restaurant), Banquets, Outdoor catering, Room Service and assisting the Executive House keeper for better Service and Hospitality.
• Design and implement menu planning in coordination with General Manager, F&B Manager & Executive Chef so as to minimize the food cost and maximize the operating contribution from the Restaurants, Banquets, Outdoor.
• Independently handle the overall functional management. Conceptualize & implement measures for enhancing operational efficiency & optimizing resource optimization.
• Formulate & implement strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Responsible for handling different cuisine and dynamic operations, managing office operations, including inter / intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising.
• Play a key role in collecting and generating periodic reports for monitoring movement of key business indicators & to facilitate decision making process.

Bachelor Of Hotel Management, Food Technology And Processing

Pre Degree, Physical Sciences, B