Lijo Koshy

•Oversaw daily operations for a luxury restaurant, managing a team of 15+ F&B associates with a focus on exceptional service standards.
• Drove revenue growth by over 30% through strategic menu engineering, effective upselling programs, and targeted marketing initiatives.
• Enhanced event average spend by 20% through tailored proposals and attractive packaged add-ons.
• Achieved a 9% reduction in controllable costs by implementing labor forecasting, precise scheduling, and vendor consolidation strategies.
• Recruited, trained, and developed a high-performing team, maintaining zero turnover and fostering a positive work environment.
• Cultivated a culture of excellence, ensuring consistent delivery of outstanding dining experiences.

Led the full pre-opening setup including concept design, brand positioning, menu engineering, and operational
planning.
Spearheaded revenue-boosting initiatives to increase sales and footfalls.
Achieved monthly revenue targets exceeding budget by 25% MoM through strategic promotions and guest
engagement.
Initiated and launched Shisha Lounge and live entertainment, driving 10% revenue growth.
Negotiated with vendors to optimize costs, achieving 20% savings on F&B procurement while maintaining quality
standards.

• Spearheaded transformative initiatives in the Indo-Chinese restaurant sector, focusing on customer-centric menu design.
• Executed a comprehensive recruitment and training program, enhancing team capabilities and achieving high service standards.
• Developed innovative menus that strengthened brand identity and aligned with customer preferences, increasing market competitiveness.
• Oversaw a successful redesign of restaurant layout, significantly improving service delivery and team efficiency.
• Strategically managed budgets to optimize operational performance and enhance overall service quality.
• Fostered a culture of excellence, leading to a notable increase in customer satisfaction and repeat business.

Oversaw the management of 394 keys, including Minibar and Executive Lounges, enhancing operational efciency and
inventory control.
Ensured compliance with HACCP and OSHA standards, prioritizing guest safety and quality.
Implemented cost control measures that improved proft margins and streamlined inventory management.
Ensured prompt service delivery through efective monitoring of order processes and adherence to quality standards.
Designed and executed training programs that signifcantly improved staf performance and guest satisfaction.
Coordinated with vendors to streamline supply chain processes, achieving cost savings and efciency in operations.

Directed end-to-end operations across award-winning outlets, covering guest service, culinary coordination,
workforce planning, and P&L performance.
Achieved 18-25% YoY revenue growth through menu engineering, promotions, and upselling.
Maintained food cost at 28-32% and labor productivity within budget while protecting service standards.
Reopened the Steak House, Grill & Lounge; refreshed menus and guest engagement (2015-2016).
Served as Duty Manager across restaurants to ensure brand standards (2016-2017).
Led the Pool Restaurant & Bar, incl. the Palace Brunch, optimizing operations and guest experience (2017-2018).
Reopened a high-capacity All Day Dining venue, delivering up to 2, 000 covers across breakfast, lunch, and dinner.
Analyzed guest feedback, KPIs, sales trends, and P&L to drive continuous improvement.

• Acted as Manager of BBQ Steakhouse, Grill & Lounge, overseeing daily operations and driving revenue growth through innovative marketing strategies.
• Enhanced customer engagement by implementing targeted promotions and initiatives.
• Maintained high service standards at Family Pool Restaurant & Bar, fostering a collaborative team culture that improved guest satisfaction and retention.
• Directed all aspects of day-to-day operations and marketing efforts for BBQ Steakhouse, significantly improving customer interaction and experience.
• Ensured compliance with HACCP and OSHA regulations, prioritizing guest safety and quality assurance.
• Developed and trained staff to uphold service excellence, contributing to a positive dining atmosphere.

• Hospitality professional with a strong background in luxury dining, specializing in food and beverage operations and outstanding guest service.
• Supervised daily operations of a fine dining seafood restaurant, significantly enhancing guest experiences and service quality.
• Directed an Italian restaurant, creating innovative menus and engaging food promotions that boosted customer engagement and sales.
• Executed effective inventory management and cost control strategies, optimizing profitability while ensuring compliance with industry standards.
• Passionate about fostering a positive dining atmosphere and maintaining high service standards to elevate overall guest satisfaction.

Assisted all aspects of Safron Indian Restaurant operations, focusing on food and beverage performance, customer
service, and inventory control.
Actively practised upselling and menu engineering that aligned with customer preferences and industry trends,
contributing to a memorable dining experience.
Assisted in achieving budget to ensure proftability, achieving signifcant revenue growth.
Part of a diverse team, fostering an environment of collaboration and excellence while ensuring compliance with
health and safety standards.