Deepu Jacob

• Led end-to-end restaurant operations, including front-of-house management, floor supervision, daily sales analysis, operational
KPI tracking, and performance improvement initiatives to achieve business and service objectives.
• Drove revenue growth through effective guest engagement, structured upselling strategies, and continuous improvement of
service efficiency.
• Directed food and beverage cost control through inventory governance, stock rotation controls, wastage reduction, and
adherence to cost targets.
• Led and oversaw staffing operations for a team of 20-25 service and kitchen staff, ensuring effective manpower planning,
productivity, and service consistency across all shifts.
• Ensured full compliance with hygiene standards, food safety regulations, and brand SOPs in line with company policies and
local authority requirements.
• Managed guest feedback, complaints, and service recovery to maintain high satisfaction levels and repeat business.
• Contributed to revenue improvement within six months of opening through structured upselling, suggestive selling, and menu
engineering initiatives.
• Managed monthly P&L, budget performance, revenue analysis, and cost control initiatives, ensuring food & beverage costs,
labor costs, and operating expenses remained within target while maximizing profitability.

• Direct restaurant operations, overseeing floor management, guest service, staffing, sales performance, and opera
tional KPIs.
• Lead a team of 20-25 front-of-house and kitchen employees, ensuring productivity and service consistency.
• Drove a 14%+ increase in total revenue by converting an underutilized dining area into a dedicated banquet and
event space.
• Manage monthly P&L, budgeting, labor and food costs, operating expenses, and profitability.
• Reduced food wastage through FIFO, inventory control, stock rotation, and purchasing optimization.
• Monitor sales reports, operational metrics, and guest feedback to drive continuous improvement.
• Resolve guest concerns promptly, enhancing guest satisfaction and repeat business.
• Ensure compliance with municipality regulations, HACCP, hygiene standards, and company SOPs.
• Led banquet and private event operations by coordinating with clients, preparing event requirements, managing
service teams, and ensuring the successful execution of corporate and social functions.

• Supervised daily restaurant and bar operations ensuring smooth service flow, staff coordination, and guest satisfaction.
• Planned staffing schedules, allocated duties, and monitored staff performance during high-volume shifts.
• Acted as Assigned Supervisor for outdoor catering and banquet events, coordinating with kitchen and bar teams.
• Ensured service quality, food presentation standards, bar hygiene, and safety compliance.
• Supported management with inventory monitoring, bar cost control, and daily operational reporting.

• Supervised daily restaurant and bar operations while maintaining efficient service flow during high-volume periods.
• Coordinated staffing schedules, task allocation, and shift execution to maximize operational efficiency.
• Managed banquet functions and outdoor catering events, collaborating closely with culinary and beverage teams.
• Maintained food presentation, beverage quality, hygiene standards, and workplace safety compliance.
• Assisted management with inventory monitoring, beverage cost control, operational reporting, and performance
tracking.

• Managed Zoka Pan-Asian Restaurant operations, overseeing restaurant and bar performance, guest service, and
operational standards.
• Supported the successful pre-opening through SOP implementation, bar setup, and operational readiness.
• Developed beverage menus, cocktail recipes, pricing strategies, and mixology standards.
• Controlled beverage inventory, stock requisitions, par levels, and wastage to achieve cost targets.
• Monitored KPIs, including average check, cover count, beverage mix, and guest satisfaction.
• Prepared daily, weekly, and monthly financial and operational reports for management.
• Supported profitability through revenue tracking, cost optimization, and budget control.

• Delivered premium beverage service across luxury cruise venues, including Johnnie Walker House at Sea and
Penfolds Wine Vault.
• Prepared classic and contemporary cocktails while maintaining luxury hospitality standards.
• Managed beverage inventory, stock counts, requisitions, par levels, and wastage controls.
• Supported supervisors in beverage cost management, compliance, and daily operational planning.
• Delivered high-volume service at the 360° Bar while consistently meeting premium guest experience standards.

• Demonstrated strong mixology expertise, executing classic and contemporary cocktails in premium and club-style bar
environments.
• Worked at Johnnie Walker House at Sea and supported Penfolds Wine Vault operations with strict storage and inventory
standards.
• Managed bar inventory including stock counts, par levels, requisitions, and wastage control.
• Supported bar supervisors in daily bar operations, cost control, and beverage SOP compliance.
• Delivered high-volume service at the 360° Bar while maintaining luxury service standards.

• Supervised daily operations of Masala, one of the busiest all-day dining buffet restaurants in Cochin.
• Led and coordinated service teams across buffet breakfast, lunch, and dinner during high-volume periods.
• Acted as Assistant Restaurant Manager in the absence of the Restaurant Manager, overseeing floor operations.
• Handled guest relations, feedback, and service recovery to ensure repeat business.
• Ensured compliance with IHG SOPs, hygiene, safety, and service standards.
• Successfully handled brand audits, hygiene inspections, and SOP compliance checks.

• Supervised operations of one of Kochis busiest all-day dining buffet restaurants.
• Led front-of-house service teams during peak occupancy periods, managing an average daily volume of 350+
covers across all-day dining buffet operations.
• Performed Assistant Restaurant Manager responsibilities during management absences.
• Managed guest relations, complaint resolution, and service recovery to strengthen guest loyalty.
• Maintained compliance with IHG operational standards, hygiene regulations, and food safety requirements.
• Successfully supported internal audits, hygiene inspections, and brand compliance assessments.

• Delivered guest service across all-day dining restaurant and lounge bar operations, maintaining service quality in both
restaurant and nightlife bar environments.
• Handled table service and bar service support, including order taking, food and beverage delivery, billing, and guest interaction.
• Assisted in lounge bar operations at Ava Lounge Bar, supporting beverage service, guest seating, and service flow during peak
evening hours.
• Maintained assigned service sections in line with hygiene, safety, and brand SOP standards.
• Responded professionally to guest requests and feedback, contributing to positive guest experiences and repeat visits.

• Delivered restaurant and lounge bar service while maintaining exceptional hospitality standards.
• Managed table service, order processing, billing, beverage delivery, and guest engagement.
• Supported Ava Lounge Bar operations during peak evening service.
• Maintained cleanliness, hygiene compliance, and operational readiness throughout assigned service areas.
• Responded professionally to guest requests, contributing to positive dining experiences and repeat visits.

• Joined as Food & Beverage associate and promoted to Captain based on performance.
• Handled restaurant supervision, staff guidance, and floor coordination during service hours.
• Maintained service quality, hygiene standards, and SOP compliance.

• Joined as Food & Beverage Associate and earned promotion to Captain based on strong performance.
• Coordinated restaurant floor operations, staff supervision, and service execution.
• Guided service teams to maintain operational efficiency and high guest satisfaction.
• Ensured compliance with hygiene standards, food safety procedures, and company SOPs.