General Manager Operations
sugar n spice
Total years of experience :11 years, 11 Months
Nov 2021- Till date
Sugar N Spice
General Manager Operations & Catering
Reporting to the Managing director of the company.
Provide motivation, inspiration, and guidance to the managers and leaders in the company.
Maintaining positive client relationships and new acquisitions.
Responsible for developing and implementing organisational goals procedures, and policies.
Managing, monitoring, and reviewing business operations.
Overseeing hiring activities and approving contracts.
Handling operations, managing finance, hiring and training staff.
Ensuring smooth operations
Handling a team of 300 employees and more with successful 23 outlets.
Supplying Food to corporate and private parties.
Banqueting & ODC (outdoor catering)
Trading of homemade cakes pastries
Trading of home made cookies
Trading of ready to eat snack items
• Promoting the business by coordinating with PR Agencies & discussing Marketing Plans with the owners for the restaurant and bar to achieve organisational objectives and operating standards
• Supervising F&B Items and maintaining appropriate documentation for inventory control for timely indenting of supplies
• Managing all aspects of service management involved ambiance management, in-house banqueting, outdoor catering, party service, & so on; coordinating with in-house and potential guests to understand and customise as per requirements
• Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages; managing high standards of sanitation and cleanliness is maintained throughout kitchen, bar & service areas at all times
• Devising and implementing policies & procedures in the operating systems to achieve greater customer delight
• Hiring, training and supervising the work of food & beverage, kitchen and subordinate staff; implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Developing periodic business plans & strategies, in coordination with plans of organization
• Formulating long-term / short-term strategic plans to enhance profitability & revenue; spearheading turnaround initiatives; guiding in the activities including employees, maintenance, sales, and profit / loss controls
• Executing policies & procedures in operating systems to achieve greater customer delight; ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, addressing guests’ requests & resolving complaints
• Proven track record of maintaining highest guest satisfaction ratings and low operational cost
• Established a Key Operating Procedure for a dedicated & effective Cost Control Committee, thus able to save on operating costs, thereby achieving revenue as per budget
• Played a vital role in conducting market research / competitor research and implemented measures which resulted in increase in the sales of the restaurant
• Planned for all purchase & pricing related to the restaurant as per budget; managed inventory for bond items, liquor and other food supplies by developing a chain of vendors
• Managed all aspects of service management involves ambience management, in-house banqueting, outdoor catering, party service, and so on
Key Result Areas
•Led restaurant operations and monitored inventory & stock control
•Executed and promoted food festivals &food promos
•Maintained reservations and guest relations in a high standards & hygienic environment with the restaurant staff
•Implemented cost control measure
•Ensured customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests’ requests & resolving complaints
Key Result Areas
•Designed& implemented different systems like computerized inventory control system, home delivery system, local/ international purchase system, restaurant cash control system, weekly ordering system and weekly scheduling system
•Coordinated with in-house and potential guests to understand and customize as per the requirements
•Facilitated MIS documentation and reporting
Key Result Areas
•Reduced wastage and pilferage; Controlled cost and enhanced revenue
•Supervised restaurant operations with major focus on customer service
•Augmented sales by up-selling the property
•Monitored staffing levels of the outlets; ensured that all staff of the outlet adheres to department’s operational strategies
Front-
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courses: WonLetterof Appreciation (F&B) from Hotel Park Plaza, Sarovar Group (Rajasthan),
