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)
