COO Chief Operations Officer
Shada Hospitality
Total years of experience :27 years, 3 Months
India's largest F&B company (it owns 22 brands, and manges 9 franchised brands) -- presence across Airports, Malls, High Streets, Industrial & corporate catering. Its operations are across 11 Indian cities, and internationally at Abu Dabi, Singapore, Bangkok, and Washington DC
I am involved with operations, strategic decisions & mapping of all new F&B development and expansion. To ensure correct brand fitment, success matrix, marketing etc
Was looking after the entire F&B division of the Phoenix Group, which is into Mall development, It is India's leading mall developer.
apart from the F&B division i was also handling F&B leasing (third party) to get the right brand mix and creative F&B into the malls
• Complete Re-branding, re-structuring & re-positioning of the entire group into a new direction and sub-brands with their specific identities, values, brand strategies and expansion plans.
• 4 properties under management ( 3 Shada Suites in Jeddah & 1 Shada Hotel in Riyadh). Overseeing development for 4 more properties under various stages - in Jeddah, Riyadh & Dubai, across categories & brands.
• In addition to this also managing the F&B QSR business with 13 outlets Al Domiyati - in Abha, KSA.
• Strategic & Management responsibility for consolidation, expansion, growth and acceleration of the Company.
Developing a program for Third party asset management for Hotels and Franchise system for the QSR.
• Defined strategy and business plan which will achieve growth to a 1000+ keys by 2020, and increase the base from the current 4 properties to 12 properties and Organized due diligence in preparation for sale of business unit.
• Initiated programs & implemented the entire P&P's, SOP's for each department of the group both FOH &
BOH from scratch that standardized employee training and led to increase in customer satisfaction by 12%.
Developed company's first incentive performance plan which motivated key staff and resulted in 23% increase in sales.
• Responsible for designing and implementing strategies, budgets and business solutions for meeting
organizational requirements and growing business needs for 2 new brands and home catering unit.
• Implemented innovative change plans, policies and procedures to achieve top-line & bottom-line targets
and establishing corporate strategies with key focus on organizational setup.
• Developed a program-level implementation plan that helped achieve the business case, establishing the
critical business success criteria & closely managing the business within the critical success criteria during
project life cycle.
• Developed and managed new concepts in Food & Beverage Industry with overall accountability of solely
creating and running operations for Firefly (a bar), Chamanganj (a home delivery take away concept) and A
Home Catering division.
• Responsible for third party management with overall accountability of advising and formulating brand
expansion strategies as well as creating the outlets from ideation, creation to operations.
A part of the Alchemist Group of companies (2 billion dollar group) - Chandigarh, Delhi & USA
• Created two entire verticals (AHRL & AFBSL)from scratch for the group that was never into hospitality --- right from land bank consolidation, recruitment & hiring the best talent and creating new concepts both for hotels as well as restaurants.
• Integrated other verticals and created synergies with overall accountability of acquisition of running business for expansion, appointing the top architects & consultants together for concept creations.
• This also included the fleet management, catering for Alchemist Airways, and management of the entire
array of guest houses across the country for the group.
• Developed and implemented a system for tracking and reporting on the progress of the strategic plan
implementation while ensured the continued financial viability of operational units through sound fiscal
management.
• Retail & QSR -- Was instrumental in setting up the retail side of ROC (Republic Of Chicken), processed
chicken line/products, as part of the core executive team.
• AFBSL -- Creating a full-fledged restaurant division with 7 restaurants and a catering division (pan India). Under my supervision "Kebab khan" was an award winning restaurant as the best North Indian restaurant 2 years in a row. Zazen was the winner of the Best cocktails & Best Lounge bar. SpiceWaterTrail won the award for the best South Indian Restaurant.
• AHRL --3 operating Hotels & Resorts ( 2 in the USA - Chicago & Phoneix and 1 in Kufri) & 5 under hotels in pipeline at Pushkar, Chandigarh, Kolkata, Bangalore & Roopnagar. All the Indian hotels are in the Luxury category.
Directed and organized the work of the finance and operations teams while carried out detailed planning and scheduling to ensure seamless delivery of the projects as per the delivery matrix.
• Successfully created concepts & managed various properties right from inception to operations. The company boasted of Laidbackwaters (Delhi's first Seafood Lounge bar) winner of the best Lounge bar, best cocktails, best nightlife for many years.
• Shalom (Delhi's first Mediterranean Lounge Bar) one of the most successful and iconic places of Delhi for
over 14 years - an award winner pretty much every year. Shalom was also present in Goa with 2 outlets.
• Italic (6 outlets - Delhi /Gurgaon /Goa) -- an Italian casual dining place.
• Line of No Control (LONC) an award winning restaurant serving Indian food from undivided Punjab
Soul Vacation a boutique Resort in Goa at Colva beach.
Director of Banqueting & Catering
In-charge of a project of 16 Million US$)
•Defined business mission and performance standards across all functional areas and periodically reviewed performance with deft application of concurrent management audit procedures.
•Successfully managed pre & post opening of Entire Resort (64 villas) including entire Food & Beverage (3 outlets & Room service).
•Geared the activities to plan, organize, & manage internal procedures and resources to ensure maximum productivity and established healthy business relations for securing repeat business and long term customer loyalty
•Constantly monitored day-to-day operations at micro level, maintained daily checklists by executing the tasks assigned in accordance with organizational standards.
•Supervised the work of the staff members and make certain each member delivers prompt service to the customers and efficiently manage Crisis situations, provide feasible and innovative solutions to manage the situations.
•Established the entire F&B division right from ideation, creation and operation for:
•A 64 villa super luxury property with 3 restaurants, and room service.
•The resort won the award for the “Best Resort in the World” - By Harpers & Queen in 2002.
•The Best Resort Hotel within the Taj Group, also rated as the No.1 resort hotel in the world by the Conde Nast Traveller. Since then it has won many awards
3 year Hotel Management Diploma, with final year specialization in Food & Beverage Management. The diploma was awarded by the Taj group, jointly with the college and recognized by University Of Hudderfield
