OPERATIONS MANAGER
PURE PUNJABI RESTAURANTS LLC
Total years of experience :9 years, 6 Months
• Managing entire operations for 23 restaurants under the brand Pure Punjabi/ Punjabi Dhaba/ Go Thai.
• Overseeing and managing central store inventories, purchasing and despatching stores to all outlets eficiently.
• Managing and controlling food costs to achieve the monthly food cost target and taking continuous measures to keep it under control.
• Managing over 250 employees in terms of work culture, work environment, training employees, motivating employees, increasing employee eficiency, handling their grievances, ensuring employee satisfaction and loyalty.
• Ensuring compliance with food and work safety protocols.
• Hiring staf at managerial level and across hierarchy, conducting training sessions for staf on regular intervals.
• Analysing financial reports like commutative sales report, aggregator sales report, Income statements, cash flow statements, commutative purchasing reports and taking necessary actions on it.
• Reviewing and upgrading menus as per the standards of menu engineering.
• Managing marketing functions to develop and promote various marketing strategies at an extensive scale and ensuring results from it.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Meeting with department heads & assistants and analysing performance, strategic goals, shortcomings and necessary departmental policies.
• Planning profitability of entire business by achieving revenue targets and budgeting across all departments keeping in mind an eficient workflow.
• Setting up periodic training sessions to ensure health, safety regulations are followed.
• Holding staf motivational sessions to improve staf productivity and getting out most out of them ensuring proper implementation of service profit chain.
• Allocating strategic goals to department managers and setting up a roadmap to meet the goals, identifying KPIs to track their completion.
• Overseeing marketing and demand generation.
Leading 3 brands of restaurants in Mumbai with different concepts; North Indian Cuisine (Punjabi Bagh), Quick Service Restaurant (Hot Plate Express Kitchen), North Indian Street food Restaurant (Chandni Chowk).
• Assisting, developing and implementing the Business Strategic Plan, Marketing Plan, Budget and Goals Programme to ensure on-going optimal Guest satisfaction, sales potential and profitability.
• Monitoring all Quality Assurance Programmes, particularly related to Guest Satisfaction and Online Reputation Management.
• Responsible for the training and development of the F&B employees.
• Assist in monitoring present and future trends in the hotel industry. Determining and ensuring execution of competitive programme as directed.
• Participated in conducting weekly inspections and ensuring physical facilities are kept in optimal condition by full implementation of Preventive Maintenance Programme and Planning.
• Monitoring applicable laws and regulations, including Health & Safety and ensure compliance.
• Establishing and maintaining effective internal team huddles and meetings structures to ensure optimum teamwork and productivity.
• Taking interest in other department functions, practices, and issues in order to support a guide for the benefit of the restaurant.
• Establishing and maintaining effective employer relationships including open communications with all employees.
• Delivering 1500 corporate meals on monthly basis to IDFC First Bank, L&T Finance and Mahindra & Mahindra and more since 2021. Acquiring catering orders from corporate clients.
• By following the model of Service Profit Chain, we have achieved 3x higher revenue and profitability each following year by ensuring compliance with all policies.
• Sourcing and Governing cost effective inventories for kitchen operations. Hiring and managing staff operations by training teams and enhancing standards.
• Bridging and managing with food aggregators (Zomato/Swiggy/Uber Eats).
• Leading 3 brands of restaurants in Mumbai with diferent concepts; North Indian Cuisine (Punjabi Bagh), Quick Service Restaurant (Hot Plate Express Kitchen), North Indian Street food Restaurant (Chandni Chowk).
• Assisting, developing and implementing the Business Strategic Plan, Marketing Plan, Budget and Goals Programme to ensure on-going optimal Guest satisfaction, sales potential and profitability.
• Monitoring all Quality Assurance Programmes, particularly related to Guest Satisfaction and Online Reputation Management.
• Responsible for the training and development of the F&B employees.
• Assist in monitoring present and future trends in the hotel industry. Determining and ensuring execution of competitive programme as directed.
• Participated in conducting weekly inspections and ensuring physical facilities are kept in optimal condition by full implementation of Preventive Maintenance Programme and Planning.
• Monitoring applicable laws and regulations, including Health & Safety and ensure compliance.
• Establishing and maintaining efective internal team huddles and meetings structures to ensure optimum teamwork and productivity.
• Taking interest in other department functions, practices, and issues in order to support a guide for the benefit of the restaurant.
• Establishing and maintaining efective employer relationships including open communications with all employees.
• Delivering 1500 corporate meals on monthly basis to IDFC First Bank, L&T Finance and Mahindra & Mahindra and more since 2021. Acquiring catering orders from corporate clients.
• By following the model of Service Profit Chain, we have achieved 3x higher revenue and profitability each following year by ensuring compliance with all policies.
• Sourcing and Governing cost efective inventories for kitchen operations. Hiring and managing staf operations by training teams and enhancing standards.
• Bridging and managing with food aggregators (Zomato/Swiggy/Uber Eats).
Owned and operated a 62 cover restaurant in Mumbai, right from conceptualisation, menu
engineering to procurement of necessary equipments.
• Executed extensive marketing via Digital & Print media and was successful in achieving targeted
40% increase in APC (Average Per Cover) in 2nd week of operations. Achieved 30% growth
over target sales.
• Post recruitment, Integrated training of accurate job ethics and handled rush responsibilities by allocating sections to staff efficiently.
• Undertook and served more than 3000 guests in bulk catering orders for marriages, corporate events, social get-togethers.
• Managed kitchen with Executive Chef to ensure consistency in food, in time delivery of food to guests.
• Evaluated changed markets post covid to identify trends and created market shift by focusing from dine-in to time bound deliveries
• Owned and operated a 62 cover restaurant in Mumbai, right from conceptualisation, menu engineering to procurement of necessary equipments.
• Executed extensive marketing via Digital & Print media and was successful in achieving targeted 40% increase in APC (Average Per Cover) in 2nd week of operations. Achieved 30% growth over target sales.
• Post recruitment, Integrated training of accurate job ethics and handled rush responsibilities by allocating sections to staf eficiently.
• Undertook and served more than 3000 guests in bulk catering orders for marriages, corporate events, social get-togethers.
• Managed kitchen with Executive Chef to ensure consistency in food, in time delivery of food to guests.
• Evaluated changed markets post covid to identify trends and created market shift by focusing from dine-in to time bound deliveries.
Working well in the budget allocated for the department under the Food and Beverage Manager.
• Ensured proper staffing, prepared rosters and allocated work sections alongside handling their grievances.
• Processing guest bookings, handling complaints and managed VIP guests.
• Using effective upselling techniques to increase customer interest in additional products.
• Working in hand with the kitchen for events, preparing menu and incorporating guests special
requests.
• Managing liquor inventory and handing it over to manager to process daily records.
• Ensured good food quality, food presentation by maintaining hygiene standards.
• Knowledge of operating Micros and MaitreD POS operation.
• Performed restaurant opening and closing duties.
• Working well in the budget allocated for the department under the Food and Beverage Director.
• Ensured proper stafing, prepared rosters and allocated work sections alongside handling their grievances.
• Driving the daily business of restaurant by supervising entire operations and working as a part of it.
• Recruiting staf at junior levels.
• Preparing the financial reports for restaurant on daily basis.
• Coordinating with guests to get catering and bulk orders.
• Processing guest bookings, handling complaints and managed VIP guests.
• Using efective upselling techniques to increase customer interest in additional products.
• Working in hand with the kitchen for events, preparing menu and incorporating guests special requests.
• Managing liquor inventory and handing it over to process daily records.
• Ensured good food quality, food presentation by maintaining hygiene standards.
• Knowledge of operating Micros and MaitreD POS operation.
• Performed restaurant opening and closing duties.
• Promptly and eficiently resolved guest complaints, appropriately compensating customers.
• Coordinated night shift operations, including late check-in and housekeeping operations.
• Acted as the main point of contact for both staf and customers concerning the front ofice functions during opening hours.
• Monitored and assessed lobby areas, communicating with housekeeping staf when cleaning was required by maintaining a smooth, harmonious and appropriate workflow.
• Recorded guest requests, including wake-up calls and reservations.
• Attended regular Front Ofice briefings, conveying relevant information to the crew, such as priorities and targets.
• Demonstrated understanding of best practices and safety regulations involved in food service.
• Recorded food and beverage sales using Point Of Sale (POS) system.
• Promptly resolved customer complaints, escalating larger operational concerns to management.
• Suggested products to customers based on dietary requests and latest food trends.
• Preparing and ordering required inventory for the daily event.
• Following advice from manager and ensuring enough stafing for events and managing payouts.
• Supervised employees and trained them achieve customer satisfaction by extending service skills.
• Maintained outstanding customer satisfaction by delivering food and drinks on time in high-pressure environments.
• Completed opening and closing checklists according to set standards.
Kept work surfaces, tables, chairs and customer areas clean by conducting sanitation in-line with
OSHA standards.
• Facilitated excellent customer experience by providing friendly, attentive and proactive
customer service.
• Maintained safe food handling standards by personally assisting food preparations and plating
snacks.
• Delivered exceptional, friendly and fast service to process high volume of food and drink orders
at peak times.
• Applied knowledge of current menu items, garnishes, ingredients and preparation methods.
• Monitored inventory levels, promptly ordering low-stocked supplies and stocking up for busier
periods.
• Kept work surfaces, tables, chairs and customer areas clean by conducting sanitation in-line with OSHA standards.
• Facilitated excellent customer experience by providing friendly, attentive and proactive customer service.
• Maintained safe food handling standards by personally assisting food preparations and plating snacks.
• Delivered exceptional, friendly and fast service to process high volume of food and drink orders at peak times.
• Applied knowledge of current menu items, garnishes, ingredients and preparation methods.
• Monitored inventory levels, promptly ordering low-stocked supplies and stocking up for busier periods.
• Answered phones politely and promptly while accurately recording and confirming reservations.
Recycled and disposed of food waste appropriately, improving overall kitchen sustainability.•
Maintained spotlessly clean working environments for optimal kitchen hygiene by
concentrating on safe food storage. Ensuring freshness of usable ingredients, maximised
their usage and reduced food wastage.
•
Worked with energy and enthusiasm to deliver high-quality meals in fast-paced restaurant
environments.
•
Paid close attention to recipe and presentation specifications to create exceptional food in line
with quality standards.
•
Supported chefs in developing innovative recipes thru research and prepared seasonal
• Recycled and disposed of food waste appropriately, improving overall kitchen sustainability.
• Maintained spotlessly clean working environments for optimal kitchen hygiene by concentrating on safe food storage. Ensuring freshness of usable ingredients, maximised their usage and reduced food wastage.
• Worked with energy and enthusiasm to deliver high-quality meals in fast-paced restaurant environments.
• Paid close attention to recipe and presentation specifications to create exceptional food in line with quality standards.
• Supported chefs in developing innovative recipes thru research and prepared seasonal menus.
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specialisation in business development, revenue management, guest experience, marketing management, operational management