Aditya Gs

I am looking for platforms to showcase my capabilities in meeting deadlines by unique techniques and always Improvise on getting the job by keeping it simple

Personal Trainer at Gold’s Gym Kalyanagar (2017-09 – 2019-01)

• Certified Trainer from GGFI at Gold’s Gym Kalyanagar
• Passionate about helping clients achieve their fitness goals through personalized workout program
• Designed and implemented customized fitness programs tailored to individual client needs.
• Conducted fitness assessments to evaluate body composition, endurance, and strength levels.
• Provided guidance on proper exercise techniques to prevent injuries and maximize results

FREELANCE PERSONAL TRAINER (2019-02 – 2020-03)

• Personalized fitness programming
• Strength training & conditioning
• Weight loss coaching
• Nutritional guidance
• Client motivation & goal setting

Restaurant Owner/Manager at Rolls & Bowls by FeedX (2020-04 – 2023-11)

Cuisine: Continental and North Indian

• Managed end-to-end responsibilities, including operations, sales, staff supervision, and customer service.
• Strategically planned menu innovations and promotional activities to drive customer engagement.
• Menu Development & Cost Control

Restaurant Owner/Manager at Anjanadri Tiffin Centre (2023 – 2024)

Cuisine: South Indian and Chinese

• Generated monthly sales of ₹6,00,000 through effective business strategies.
• Oversaw daily operations, staff management, inventory control, and customer satisfaction.
• Successfully introduced cross-cuisine dishes, leveraging customer preferences and local market trends.
• Ensured quality standards and maintained a high level of operational efficiency.
• Manage catering operations for corporate events, weddings, and private parties.
• Coordinate logistics for off-site catering, including setup, food transportation, and client communication.
• Ensure high standards of food presentation and customer satisfaction for catering services.

Restaurant General Manager at Maiz Hospitality (2025-03 – 2025-08)

Key Achievements at Maiz Hospitality (Cloud Kitchen)

• Increased monthly sales by 30% (from ₹50K to ₹70K) within the first 60 days by optimizing Swiggy and Zomato performance through menu engineering, pricing strategy, and targeted promotions.
• Improved kitchen efficiency by 30% by restructuring shift schedules and implementing a streamlined prep and packing system.
• Reduced order errors by 80% by introducing a standard operating procedure (SOP) for kitchen and packing teams, boosting customer satisfaction and platform ratings.
• Led a cross-functional team of 12, including 2 shift managers, 2 commis-level cooks (CTs), and 8 crew members, ensuring smooth operations across two brands (Maiz & Harvest) and multiple shifts.
• Improved Swiggy/Zomato ratings from 4.1★ to 4.5★, through better food consistency, faster dispatch times, and proactive customer service.
• Launched successful menu innovations and LTOs (Limited Time Offers) that contributed to a 20%+ spike in weekly orders.
• Cut down food wastage by 25% through real-time inventory management and portion control measures.

General Manager at Sri Udupi Food Hub (Parent Company of Opera Party Hall) (2025-09 – Present)

Key Achievements at Opera Party Hall & Sri Udupi Food Hub

• Increased banquet sales by 40% within the first 60 days by implementing dynamic pricing strategies, strengthening event partnerships, and improving conversion rates from walk-in and social media leads.
• Expanded average monthly business to ₹65–75 lakh, maintaining consistent occupancy through effective lead follow-up systems and collaboration with catering, décor, and event vendors.
• Optimized operations and staffing efficiency across 65+ employees by standardizing shift schedules, monitoring productivity metrics, and introducing clear KPIs for kitchen, service, and sales teams.
• Improved customer satisfaction and repeat bookings through structured feedback systems, personalized event packages, and enhanced food presentation and service standards.
• Developed strong online visibility by coordinating digital marketing campaigns and influencer tie-ups that drove consistent inquiry growth and increased conversion rates by 25%.
• Introduced corporate and weekday event packages, boosting midweek occupancy by 30% and improving overall profitability through targeted pricing and value-added services.
• Streamlined coordination between departments (Banquet, Kitchen, Accounts, and Marketing) ensuring smooth execution of 100+ events monthly with reduced operational delays and improved service turnaround time.

10th – KV Hebbal (2010 – 2011)

12th – KV IISc (2013 – 2014)

BBA – Jain College-CGS (2014 – 2017)