Raja Sekar.r

Strategic and hands-on F&B Operations Manager with extensive experience leading restaurant, catering, production and multi-unit hospitality operations in the UAE. Experienced in P&L and cost control, sales performance, food and labor cost optimization, inventory and procurement, SOP implementation, HACCP compliance, team leadership, POS and technology integration, delivery aggregators, and operational reporting. Proven ability to identify operational gaps, improve productivity, standardize processes and drive sustainable revenue growth while maintaining quality and guest experience.

OPERATIONS MANAGER – Multi Unit F&B operations - Yamanote Atelier Japanese Bakery & Restaurant - Dubai

(2024-06)

Head of culinary & fb operations. Oversee operations for 6 restaurant outlets and lead a team of 70+ staff members. Managing culinary and F&B operations across restaurant and bakery production, ensuring consistent food quality, service standards and operational efficiency.

• Coordinate with kitchen teams for production planning, daily operations, manpower allocation and workflow optimization.
• Developed and implemented SOPs, checking standardized recipes, portion controls and production procedures across operations in all the outlets.
• Support menu development, product improvement and checking consistency in across all locations.
• Monitored food cost, recipe costing, portion control, wastage and yield to improve profitability and operational performance.
• Supervising inventory planning, stock control, FIFO procedures purchasing requirements and coordination with suppliers.
• Worked closely with F&B and restaurant management teams to maintain service quality, product consistency and guest satisfaction.
• Trained and developed culinary teams on recipes, production standards, hygiene, food safety and operational procedures.
• Conducting weekly meeting with hygiene manager for internal audit report, corrective actions and make sure the team follows food safety management system properly.
• Coordinated with procurement, finance and operations teams to control costs and improve overall business efficiency.
• Supported sales growth through menu engineering, product development, promotions and improvement of high-performing menu items.
• Analyzed operational performance, food cost, sales and wastage reports to identify improvement opportunities and support management decisions.
• Managed new product launches and operational implementation from recipe development through production and service.
• Ensured consistent execution of brand standards across kitchen, bakery and F&B operations.
• Conducted weekly meetings with senior management to review business performance, operational planning and continuous improvement initiatives.
• Identified operational challenges and implemented practical solutions to improve efficiency and support future growth.
• Supporting in new outlet opening and pre-opening activities, including kitchen setup, equipment planning, operational readiness and team preparation.
• Managed outlet P&L performance, including revenue, food cost, labor cost, operating expenses and profitability.
• Reduced overall food cost by 5% through FIFO implementation, portion control and supplier price negotiations.
• Increased dine-in and delivery revenue by 8% through improved menu strategies and operational efficiency.
• Improved kitchen productivity and staff performance through structured training and workflow improvements.
• Successfully launched and managed the viral Japanese dessert pop-up concept 'Age-3'.
• Reduced food wastage by 7% through improved production planning, fifo control, portion standardization and inventory monitoring.

OPERATIONS & PRODUCTION HEAD – CATERING & PROJECTS - Sodexo - Dubai & Sharjah, UAE

(2021-07 - 2024-05)

• Oversaw large-scale catering and production operations across multiple client locations.
• Managed operational projects including site mobilization and service transitions.
• Led coordination between front-of-house and back-of-house teams to achieve SLA targets.
• Implemented operational SOPs, food safety standards and quality control procedures.
• Managed vendor coordination, procurement flow and production planning.
• Controlled operational costs, wastage reduction and manpower productivity.

HEAD OF CULINARY - Yamanote Atelier Japanese Bakery & Restaurant - Dubai

(2015-05 - 2021-06)

Promoted Role. Pre-Opening DIFC Branch, Rak, Alseef mall in Abu Dhabi.

• Led kitchen operations for a high-volume Japanese bakery and restaurant concept.
• Managed kitchen teams, production planning and quality control processes.
• Supported menu innovation and seasonal product launches.
• Maintained food safety, hygiene and HACCP compliance.

Hospitality Operations - Accor Group – Novotel Dubai - Dubai

(2014-02 - 2015-04)

Hospitality Operations - The H Hotel - Dubai

(2013-01 - 2014-01)

Hospitality Operations - Hilton Worldwide Resort - Ras Al Khaimah

(2010-11 - 2012-12)

Hotel Operations Management Training - ITC Park Sheraton - Chennai, India

(2008 - 2009)

Degree - Hotel Management - VLB Janakiyammal College