Devendra Kumar Setia

Looking for a Challenging position in a challenging atmosphere with independent responsibility for the career projects where I utilize my skills, potentiality and experience to promote sales & lead 100% customer satisfaction in a hospitality manner. Ability to deal effectively with all levels of an organization. An attitude for continuous improvement with proven track record of nearly 20 years of Restaurant & Hotel Experience.

Committed to ensure highest level of guest service at all times, resolving complaints & issues efficiently. Recognized for outstanding organizational skills, creativity, artistic display, public relations and an ability to consistently exceed guest expectation. Adroit at planning and implementing quality parameters for service areas in line with the standard and international guidelines.

Proven ability of delivering value-added customer service, maintenance of a hygienic environment and achieving customer delight by providing customized products as per requirements. Proven expertise in purchasing, logistics, events management, business development, marketing and service operations. Skilled in implementing business development plans in tune with the macro-business for achieving the profitability.

Unit Manager - Masala Synergy Restaurant & Bar (Chillz Zone LLP) - IFC M3M MALL, Sec. 66, Gurugram, INDIA

(2025-09)

Managing Operations – Restaurant & Bar

• Public Relation
• Service Management
• Co-ordination with all departments
• Developing & Implementing new policies
• Hiring staff
• Helping in designing menu
• Handle existing operations in the same premises
• Staff strength: 38

Restaurant General Manager - The Patiala Kkitchen Restaurant & Bar (Triple Nine Hospitality Pvt. Ltd.) - Noida

(2024-12 - 2025-08)

Handling Operations – Restaurant & Bar

• Public Relation
• Service Management
• Co-ordination with all departments
• Developing & Implementing new policies
• Hiring staff
• Helping in designing menu
• Handle existing operations in the same premises
• Staff strength: 38

Sr. Operations Manager - PotPot Restaurant & Cloud Kitchens - Delhi/ NCR

(2021-05 - 2024-07)

Managing operations (Multiple Outlets) – Restaurant & Cloud kitchens

• Public Relation
• Service Management
• Co-ordination with all departments
• Developing & Implementing new policies
• Hiring staff
• Helping in designing menu
• Handle existing operations in the same premises
• Staff strength: 38

Unit Head - Kill The Bill Cafe bar - Connaught Place, New Delhi

(2016-09 - 2021-02)

Managing operations – Café Bar

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises
• Staff strength: 48

Operations Manager - Bollywood Biistro Cafe Lounge bar - Punjabi Bagh, New Delhi

(2015-06 - 2016-07)

Managing operations – Café Bar

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises
• Staff strength: 36

Restaurant Operations Manager - SURA VIE (Chef Sanjeev Kapoor's) - New Delhi

(2013-12 - 2015-05)

Hi End Fine Dining

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises

Sr. Restaurant Manager (Operations) - CIBO (A unit of Veda restaurants) - Janpath, C.P. New Delhi

(2012-11 - 2013-11)

Managing operations at CIBO – A Restaurant & Bar

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises
• Staff strength: 35

Manager Operations - ZINOS - DLF -3, Gurgaon

(2009-01 - 2012-10)

Managing operations at ZINOS – A Restaurant & Bar (170 covers premium buffet restaurant bar)

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises
• Staff strength: 43

Restt. Manager - Veda - Connaught Place, New Delhi

(2005-10 - 2008-03)

Managing operations at Veda (World Class 5 Star Restaurant) – Hi End Fine Dining. Comes under best 82 in the world.

• Public Relation
• Co-ordination with all departments
• Merchandising
• Developing & Implementing new policies
• Hiring staff
• Designing menu
• Preparing food cost
• Launch of new operations
• Handle existing operations in the same premises
• Staff strength: 37

Restt. Manager - Mystique Heights - New Friends Colony, New Delhi

(2003-12 - 2005-09)

Managing operations at Mystique Heights – A Fine Dining Restaurant & Bed-Lounge Bar, A Part Of Bed-Lounge Bar Chain in New Delhi.

• Managing & Supervising operations
• Briefing
• Scheduling
• Performance Appraisal
• Handling Guest Complaints
• Supervising Actual Service
• Public Relation
• Co-ordination with staff
• Merchandising
• Develop & Implement new policies
• Staff strength: 55

Senior Captain - Capitol/Concord - New Delhi

(2003-05 - 2003-12)

Opening of new Restro-Lounge Bar. Supervising operations at Concord – Food Court & Restro-Lounge Bar and a similar set up at Manesar called Manesar Club.

• Staff strength: 400

Captain - Hotel The Bristol - D.L.F.-2, Gurgaon

(2000-02 - 2003-05)

5 Star Deluxe Hotel. Supervising operations, Briefing, Scheduling, Performance Appraisal, Training, Handling Guest Complaints, Supervising Actual Service.

• Staff strength: 210

Diploma - Hotel Management - School of Vocational Studies (1996 - 1998)

Secondary - 10th - C.B.S.E., DELHI, INDIA (1992 - 1993)

Intermediate - 10+2 - C.B.S.E., DELHI, INDIA (1995 - 1996)