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.• Ordering & Shipping of entire requirement for Projects, Furniture’s, Equipment’s and Small wares.• Working along with Admin Dept. to get the preliminary License for Construction.• Visiting Construction Sites periodically, monitoring and validating the work based on Construction Documents along with Project Engineer.• Installation of equipment’s and commissioning.• Marketing and Arranging Opening Ceremony Plans. • Licensing and Store Compliance.• Recruiting Talent• Execution of New Store Opening across cities with High Standard and Process• Maintenance of machines, equipment and other infrastructure.• Liaison with local authorities like municipality & economic department.• Handling Corporate Business• Act as a crucial link, between the Business Development Dept /Brokers / Legal Dept / Projects & Store Design Dept / Finance Dept.

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. •Partner with Human Resources Manager to continuously train, develop and promote all restaurant teams through individual performance planning. Done Recruiting from NEPAL and PHILIPINNES•Responsible for performance evaluations, disciplinary recommendations and succession planning and management development to ensure needs are met. •Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor. •Maintain safety, guest service, Loss Prevention, cleanliness and food quality standards. •Responsible for monitoring daily business performance and making recommendations to maximize current trends. •Communicate with Managers departmental and corporate objectives. •Discuss restaurant challenges to Senior Management with recommendations for improvement. •Review and analyze restaurant performance results daily while identifying and resolving opportunities with Managers with a goal of exceeding annual cash flow targets. •Review weekly schedules and staffing levels maintaining competent, motivated, guest service oriented employees. •Work with counterparts in retail to maintain a Person in Charge for both areas at all times of park operation. •Drive Employee & Guest Satisfaction Scores in Restaurants.

• 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• Achieve the Budget Sales Revenues and profitability by developing outdoor catering, Party Catering& implementing sales promotions.• Prepare and submit weekly/ daily progress reports, inventory & stock control reports as per prescribed schedule and formats.• Sales forecasting, P&L reviewing, Cost Analysis and KPI Making.• Handled 2 times the whole Operations for Auntie Anne’s as Acting Operations Manager.

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 Caterings and Room Service Department.• 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 cost controls.• Play a key role in collecting and generating periodic reports for monitoring movement of key business indicators & to facilitate decision making process.• Oversee buffet set up,work towards highest levels of customer satisfaction as indicated through feedbacks. Responsible for handling reservations, bookings and maintaining guest records.• Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent as well as updating the existing ones; allocate work to the team members. • Responsible for daily operations, supervising all of the crew, maintaining cleanliness, correcting table settings, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel.• Making of Duty Rotas and helping H.R Manager for making Monthly Wages.

Bachelor Of Hotel Management, Food Technology And Processing

Pre Degree, Physical Sciences, B