Ravikant Kumar

1. Multi-Brand Operational Management
Oversee daily operations for all brands under the group, ensuring consistent performance and adherence to
brand standards.
Develop and implement operational strategies to improve efficiency, reduce costs, and enhance customer
satisfaction.
Monitor KPIs and performance reports for each brand, ensuring timely corrective actions where required. Central Kitchen Oversight
Manage central kitchen operations, ensuring timely production and dispatch of food items to all outlets.
Maintain food quality, hygiene, and safety standards in line with local regulations.
Coordinate with R&D and production teams to support menu development and seasonal offerings.

• Managed lounge, central kitchen, and cloud kitchen operations.
• Oversaw procurement, vendor relationships, and cost control measures.
• Designed and implemented menu engineering strategies, increasing sales and optimizing product mix.
• Facilitated expansion planning and new store openings.

• Managed operational excellence across multiple outlets.
• Developed promotional campaigns to drive footfall and revenue.
• Led training programs to elevate service quality and operational compliance.

• Boosted sales performance through strategic promotions and operational improvements.
• Maintained rigorous stock management and waste reduction systems.

Key Accountabilities:-

Process Indicators

To manage smooth & efficient operations of the cluster of outlets within Brand guidelines to ensure maximum customer satisfaction & profitability.
Implements all store processes & Scores satisfactorily in compliance checks & Audits.
Complies with Safety and Security norms and meets local legal requirements.
Prepare weekly reports and provide relevant feedback and suggestions to Area /Operations Manager to maximize operational efficiency
Assuring the Timely & Accurate indent is placed for the Café.



Financials
 Proactively works with the store teams to achieve and exceed the Store Sales targets.
Analyses Business Reports to drive key actions for self and the store teams..
Aims to maximize the Average Transaction Value, Unit per Transaction and conversion.
Manage Wastage and Variance as per agreed target.
Assist in Cash handling activities and develop expense and revenue reports
Manages Controllable costs / expenses effectively.

People

 Responsible for managing performance for store staff by setting KPIs and tracking it periodically.
Coaches and gives development feedback to store teams, provides training support.
 Delivers Company Code of Conduct and People Processes.
Organize regular meetings to discuss about issues and updates.
Creates a second line who is prepared to take up succession roles.
Schedule orientations and Job trainings to outlet associates

Customer orientation

Lead by example and makes sure he and the store teams deliver excellent Customer service.
Attends to customer queries and complaints and prioritizes escalations keeping in mind Customer Comes First.
Efficiently manages the manpower resources to ensure maximum operational and customer service coverage.
Organize special events and entertainments to attract more customers.

Functional Responsibilities:

•Maximize Café sales performance and drive profits.
•Sales forecasting and apportioning targets across teams.
•Wastage control measures.
•Ensuring the compliance of the SOPs on cash & all the tenders.
•Motivating the team to ensure the sales target in met.
•Grievance handling & solving issues.
•Ensuring all the documentation related to the Cafe is done on time (Sales Reports/ Café Registers).
•Ensuring the Quality Audits done on day to day basis.
•Integrity cost controllable Management.
•Analysis of Customer database complaints & drive the footfall in the cafes.
•Recruit team members

• Supervised multiple café outlets, delivering consistent revenue growth.
• Managed budgets, inventory control, and staff performance.
• Achieved high customer satisfaction scores through quality service delivery.

Functional Responsibilities

•Coordinating the entire operation of the restaurant during scheduled shifts.
•Managing staff and providing them with feedback;
•Responding to customer complaints
•Ensuring that all employees adhere to the company’s uniform standards
•Recruiting, training and motivating staff;
•Organizing and supervising the shifts of kitchen, Service and cleaning staff
•Preparing cash drawers and providing petty cash as required
•Checking stock levels and ordering supplies;
•Preparing reports at the end of the shift/week, including staff control, food control, MIS and sales;