Bharat Kumar

Hospitality Operations Leader with 16+ years of international experience across luxury hotels, cruise lines, premium catering, destination weddings, and large-scale food & beverage operations in India, the UK, and the USA. Proven track record of leading operations with revenues exceeding ₹100 Cr, managing multi-site teams of 300+ employees, driving EBITDA improvement, optimizing P&L performance, implementing menu engineering, strengthening HACCP & food safety compliance, and delivering exceptional guest experiences. Experienced in strategic planning, operational excellence, business expansion, and executive stakeholder management.

General Manager Operations at Millets Events & Dining (Present)

• Directing end-to-end operations across catering, banqueting, procurement, logistics, and guest services.
• Developed operational strategies to improve efficiency, productivity, and profitability.
• Managed operational budgets exceeding ₹50 Cr while driving cost optimization and financial performance.
• Led cross-functional teams and drove operational excellence through process improvements.
• Managed vendor partnerships, contract negotiations, and compliance with food safety and quality standards.
• Presented operational performance reports and strategic recommendations to senior leadership.

Operations Manager at Foodlink F&B Holdings (2024-01 – 2026-01)

• Managed premium outdoor catering and banqueting operations with annual revenue exceeding ₹100 Crore.
• Led luxury weddings, destination weddings, corporate events, and VIP hospitality operations.
• Owned P&L, budgeting, manpower planning, procurement, inventory, and logistics.
• Improved profitability through menu engineering, cost control, and EBITDA-focused operations.
• Ensured HACCP and FSSAI compliance while leading team training and quality audits.
• Collaborated with internationally renowned chefs to deliver premium culinary events.

Food & Beverage Manager at MSC Cruises (2017-01 – 2023-01)

• Managed daily food & beverage operations, ensuring exceptional guest satisfaction and operational excellence.
• Led multicultural teams while optimizing productivity, service quality, and operational efficiency.
• Controlled costs and maintained 20–25% Net Profit Margin (NPM).
• Developed specialty menus, wine events, and seasonal dining concepts.
• Ensured compliance with international food safety, hygiene, and operational standards.
• Partnered with internationally acclaimed chefs to deliver signature culinary experiences.

Assistant Manager – Dining Operations at Carnival UK (2012-01 – 2017-01)

Sindhu by Atul Kochhar

• Managed daily restaurant operations, delivering luxury dining experiences and service excellence.
• Supervised service teams, inventory, reservations, and supplier coordination.
• Conducted UKPH & USPH audit preparations, ensuring full compliance with food safety standards.
• Supported menu development, wine service, and premium guest experiences.
• Prepared operational reports and managed catering for corporate and private events.

Team Leader at The Leela Palace (2011-01 – 2012-01)

Le Cirque

• Supervised daily front-of-house operations in a luxury fine dining restaurant.
• Led service teams to deliver exceptional guest experiences and operational standards.
• Managed reservations, guest relations, and quality service execution.
• Maintained hygiene, presentation, and service excellence.

Food & Beverage Executive at The Oberoi (2010-01 – 2011-01)

360°

• Delivered luxury dining experiences while maintaining Oberoi service standards.
• Coordinated food and beverage service, guest engagement, and order execution.
• Ensured operational readiness, hygiene compliance, and guest satisfaction.

Bachelor of Tourism Studies in Tourism Studies – Indira Gandhi National Open University (IGNOU)

Professional Hospitality Management Programme in Hospitality Management – The Oberoi Centre of Learning & Development (OCLD) (2007-01 – 2010-01)

Senior Secondary in Humanities – CBSE (2007-01)

Secondary School – CBSE (2005-01)