Sijin Ramakrishnan Vadakkad

Developed new restaurant brand identity and engineered menus.

Managed operational budgeting, vendor relations, purchasing, and inventory.

Implemented cost control strategies, reducing expenses while maintaining quality. Introduced new training
methodologies to improve staff performance.

Managed 200+ staff through cross-training programs.
• Ensured compliance with food safety and sanitation standards.
• Directed financial planning, budgeting, and forecasting.
• Improved staff morale via recognition and performance programs.

consulting
brand development
cost control
menu receipie
costing menu
staff hiring and training
marketing strategy
purchase management
profit and loss management

Head of all operations
cost control
recruitment
marketing strategy
businesses development
Event management
Training and development of Staffing
Menu costing
Pricing
Menu engineering
Procurement deals

Operation Manager, implementing new tasks for the service crew, training and developing each crew to maintain the quality of work, scheduling FOH and BOH staff, implementing new formats for the upcoming branches, overall Incharge of the outlets more over updating pre opening branches checklist & hiring employees from different region setting up new projects in each location in Saudi Arabia.

Brands develop such as -

Design the bar and entire concept of the upcoming stores with Engineers and preparing the pre opening checklist which in heavy duty equipments and small equipment till entire requirements tools, Training and developing new teams to prepare for new branches opening, setting plans for organizational structure to develop a department to make sure reporting strategies should be as per the systematic way, dealing with many suppliers for the good and finest quality of products, making new recipes for new products with sop plan, making the new products recipes and training every Area Managers to implement all over Saudi Arabia.

Fully incharge of Operation department that all the documents and training procedures and sops are following each branch and giving them task to develop every quarters .

Evaluate the branches all the region on monthly basis to appraise the best 3 Branch to motivate the managers as well as the entire team .

Am handling now 30 branches in Saudi Arabia and Dubai including many different concept of cafe

Dining
premium dining
drive Thru
kiosk

350 staff are working under with my department
6 Area Managers
30 Managers

doing 100-120 millions sales per year .

Italian and American fusion concept casual dining Restaurant.Outlet Incharge day to day operation, training and development, motivating team members guiding them to reach monthly and yearly goals, planning and organizing them according to the operation, delighting them with job rotation giving more responsibilities, administrative Hello work such as payroll and other formalities etc. 100% guest satisfaction and checking regular maintenance and hygiene activities.

Indian contemporary fine dining concept restaurant Outlet incharge and day to day operations, staff welfare and motivate Assigning targets to team members, training and development skills. ISO audit paper work and cost controll procedures.
I have started here as team leader worked Italian Mediterranean and Iranian as well as Indian fine dining cuisine and worked with great experienced chef and lead a small team then got an opportunity for supervisory level showed my great working level and enthusiasm of hospitality environment reached the satisfactory level of each guest had a good relationship with potential guest got one more new challenge as assistant restaurant manager handling of day to day operation checking schedule of manning inventory management cost control staff training and development daily briefing and moved to some other chain of restaurant of same organization had proven the level of my professionalism it was a great exposure and learning from the integral food service organization with great management and good leaders.

Coordinate daily Front of the House and Back of the House restaurant operations.

Deliver superior service and maximize customer satisfaction.

Respond efficiently and accurately to customer complaints.

Regularly review product quality and accommodation research new vendors
Organize and supervise shifts.

Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products.

Ensure compliance with sanitation and safety regulations.

Manage restaurant’s good image and suggest ways to improve it.

Control operational costs and identify measures to cut waste.

Create detailed reports on weekly, monthly and annual revenues and expenses.

Promote the brand in the local community through word-of-mouth and restaurant events.

Recommend ways to reach a broader audience (e.g. discounts and social media ads).

Train new and current employees on proper customer service practices.

Implement policies and protocols that will maintain future restaurant operations.

Day to day operation incharge, food safety check, audit cleanliness and quality check, staff duty allocation and cost controll.

customers feedback and satisfaction
Daily food items ordering
checking the inventory
Daily briefing
staff development and motivational task

shift incharge and staff management, day to day operations assisting hospitality manager.

making staff schedule
checking food safety documents
briefing for team members
Tarining and development for food safety
cost controll and quality check