Ashish Rai

Multi-unit QSR, food retail and hospitality operations leader with 17+ years of experience in outlet performance, operational audits, food safety and hygiene compliance, SOP implementation, inventory discipline, cost control and team development. Experienced in identifying operational gaps, coordinating corrective-action follow-ups, coaching managers and standardising execution across multiple locations. Contributed to reducing wastage from 1.4% to 0.6% through data-led indenting and storage planning, and has hands-on experience supporting food-service compliance and recurring FSSAI food-handler training/assessment requirements.

Assistant Manager – Operations at NOTO Ice Creams (2025-09 – 2026-02)

• Supported pan-India operations across 186 outlets in 12 cities, with a monthly business portfolio exceeding ■2 crore.
• Helped reduce wastage from 1.4% to 0.6% through data-driven indenting and improved frozen-storage capacity utilisation.
• Developed standardised SOPs and training frameworks for cloud kitchens and dark stores to improve consistency and execution.
• Led operational coordination for multi-city events, including REIMAGINE, across Jaipur, Pune, Bengaluru and Delhi.

Cluster Manager at Theobroma Foods Pvt. Ltd. (2022-04 – 2025-08)

• Conducted monthly store audits and used findings to identify gaps, set improvement priorities and support follow-up actions.
• Partnered with Regional Operations leadership to address operational risks and improve consistency across the cluster.
• Coached and trained restaurant/area managers, identified development needs and supported performance management.
• Managed cluster budgets and monitored performance trends affecting service delivery and operational results.
• Coordinated with materials management, administration, inventory and online-channel teams to strengthen execution.
• Supported food safety, hygiene, SOP adherence, customer experience and operational compliance across outlets.

Restaurant General Manager at Theobroma Foods Pvt. Ltd. (2018-01 – 2022-03)

• Delivered more than 30% unit contribution (UC) in the final three quarters of tenure while focusing on store profitability.
• Maintained store standards through regular operational checks, audit readiness, customer-satisfaction focus and adherence to company procedures.
• Supported food safety, hygiene, inventory control and team performance while maintaining staff turnover below 1%.
• Coordinated with cross-functional teams to resolve store-level operational issues and maintain service standards.

Restaurant Manager at La Folie Patisserie (2015-02 – 2017-04)

• Managed retail-store ordering, food and supply availability, resource utilisation and wastage control.
• Maintained product-temperature controls, health and safety procedures, staff grooming and customer-service standards.

Assistant Restaurant Manager at Yum Restaurants Pvt. Ltd. (2013-01 – 2014-08)

• Managed daily restaurant operations, labour scheduling, food and supply ordering, recruitment and employee training.
• Supported statutory compliance, P&L; controls, waste reduction and store-cost reviews.

Waiter Supervisor at Costa Crociere (2008-10 – 2012-07)

• Supervised buffet service, staff allocation, service readiness and hygiene standards.
• Maintained temperature, time-tracking, equipment-maintenance and work-order logs; briefed and trained team members.

– Arun Muchhala College of Hotel Management and Catering Technology, University of Mumbai (2002 – 2005)

HSC in Science – Ramniranjan Jhunjhunwala College, Ghatkopar