Dhiraj Soni

Operations Manager with over 20 years of experience in multi-brand restaurant and hospitality operations. Proven expertise in handling large teams, driving revenue growth, managing bar and banquet operations, and ensuring operational excellence across high-volume outlets. Strong background in budgeting, compliance, staff development, and customer experience management.

Experienced in leading structured daily briefings, strengthening brand visibility through social media initiatives, and maintaining smooth service during peak hours. Seeking to contribute operational leadership within premium dining, lounge, or club environments.

General Store Manager - Tonique - Pune

(2026-06)

• Managed day-to-day store operations, ensuring smooth functioning and exceptional customer service.
• Led and supervised store staff, including scheduling, training, and performance management.
• Achieved sales targets through effective merchandising, upselling, and customer relationship management.
• Maintained inventory accuracy by monitoring stock levels, coordinating replenishment, and reducing stock losses.
• Ensured compliance with liquor licensing regulations, store policies, and safety standards.
• Handled cash management, billing, daily sales reconciliation, and financial reporting.
• Resolved customer queries and complaints promptly to maintain high customer satisfaction.
• Coordinated with distributors and suppliers for timely procurement and stock availability.
• Planned and executed in-store promotions, festive campaigns, and product displays to increase sales.
• Analyzed sales trends and prepared reports to improve store performance and profitability.

General Manager - Malvan Tadka - Pune

(2026-01 - 2026-03)

Multi-brand restaurant group operating multiple outlets across Pune and Mumbai.

• Oversee day-to-day operations and overall well-being of multiple restaurant brands
• Lead a team strength of 102 employees across outlets
• Responsible for operational efficiency and maintaining high service and product standards
• Ensure compliance with licensing laws, health, hygiene, safety, and statutory regulations
• Manage budgeting, financial planning, and cost control across brands
• Conduct daily briefings and staff grooming sessions; onboard and train new hires
• Coordinate with Executive Chef to maintain kitchen performance and quality benchmarks
• Manage banquet operations and bar operations including stock monitoring
• Introduced dedicated social media and event teams to enhance brand visibility
• Increased organic social media reach to 5+ lakh through structured digital engagement strategy
• Contributed to achieving highest recorded sales performance for the group
• Troubleshoot operational challenges across outlets to ensure smooth functioning

Managing Partner - Moti Mahal - Jamshedpur

(2013 - 2025)

Multi-cuisine 100-cover restaurant established and developed from concept stage.

• Set up the restaurant from scratch including layout planning, vendor finalization, kitchen setup, and service structure
• Designed menu, pricing strategy, and portion control systems
• Handled complete business operations including finance, procurement, staffing, and daily supervision
• Recruited, trained, and developed service and kitchen staff
• Implemented food cost control, inventory monitoring, and purchase planning

Director - Aroma Hospitality Catering Unit - Pune

(2010 - 2012)

Centralized kitchen managing daily meals and snacks for approximately 3000+ corporate clients in Pune.

• Supervised large-scale food production and logistics operations
• Managed manpower planning, procurement, and vendor coordination
• Ensured timely delivery and strict quality control standards
• Implemented cost-control practices to improve operational margins
• Maintained hygiene and compliance standards for high-volume food production

General Manager - Herbs & Spice, Pune - Pune

(2004 - 2010)

Renowned Fine Dining Restaurant - 90-cover multi-cuisine restaurant with banquet operations.

• Led one of Pune's most reputed restaurants, managing all aspects of operations, from staffing and supplier management to financial oversight and inventory control.
• Focused on delivering premium dining experiences, maintaining brand reputation, and implementing strategies for growth and efficiency.
• Supervised service floor and kitchen coordination
• Ensured smooth execution during high-footfall evenings and event bookings
• Coordinated group bookings, private events, and space allocation

Operations Manager - Sizzling Wok, Nagpur - Nagpur

(1999 - 2003)

Thai-Chinese Restaurant - 75-Cover Restaurant. Initially managed operations before spearheading the setup of a specialized Thai-Chinese restaurant. Handled concept development, menu creation, vendor selection, hiring, and staff training. Ensured smooth daily operations and customer satisfaction.

Operations Manager - Highway Glory Bar and restaurant - Nagpur

(1997 - 1999)

300-Cover Restaurant. Managed end-to-end restaurant operations, overseeing staffing, supplier coordination, financial planning, and daily service execution. Focused on optimizing workflows, enhancing guest experiences, and maintaining high-quality standards in a high-volume dining setup.

Operations Manager - Hotel Giriraj - Nagpur

(1995 - 1997)

• Managed end-to-end operations of a 45-room hotel, ensuring smooth functioning across all departments including front office, housekeeping, food & beverage, and maintenance
• Oversaw daily operations of the in-house restaurant and bar, ensuring high standards of service, hygiene, and customer satisfaction
• Supervised and coordinated staff across departments, improving team efficiency and service delivery
• Handled guest relations, resolved complaints, and maintained a strong focus on customer experience and repeat business
• Monitored inventory, procurement, and vendor coordination for hotel and F&B operations
• Ensured compliance with operational standards, safety regulations, and licensing requirements for bar and restaurant services
• Supported revenue growth through effective room management, occupancy optimization, and F&B sales initiatives
• Maintained financial discipline by controlling costs, tracking daily revenues, and minimizing wastage

Bachelor of Commerce - Jamshedpur Cooperative College (1991 - 1994)