Dilip Trivedi

Highly competent and results-driven Hospitality Operations & F&B; Management Professional with extensive experience in managing full-scale restaurant operations, large-scale outdoor caterings, and banquet events. Proven expertise in optimizing profit centre metrics through standard recipe control books, rigorous inventory checks, structured checklists, and project files. Recognized for exceptional client handling with validated executive relationships and modern technical command over POS architectures including Petpooja, IDS5, and advanced restaurant ERP environments.

Adept at driving customer satisfaction, cost control, and tactical brand building.

Hospitality Entrepreneur & Operations Consultant at Munching Craves & Independent Catering Ventures (2022-01 – Present)

• Successfully conceptualized, structured, and managed end-to-end F&B; operations for independent food ventures.
• Implemented Petpooja and specialized cloud-kitchen software architectures to streamline real-time billing, menu management, and sales projections.
• Developed comprehensive Standard Recipe Control Books to guarantee uniform taste, strict food cost reductions, and structural portions control.
• Managed daily operations through high-standard performance checklists, dry/wet inventory logs, and comprehensive financial project files.
• Cultivated excellent client rapport with corporate and local community leaders, yielding exemplary stakeholder feedback and digital business endorsement from enterprise owners.

Banquet Manager at Hotel Sky Suites (2020-01 – 2022-12)

• Directed absolute banquet execution, space management, and high-volume corporate and family event coordination.
• Managed corporate payrolls, crew scheduling, guest count forecasting, and structural communication lines between front-of-house and back-of-house teams.

Catering Operations Manager at NM Foods (2019-01 – 2020-12)

• Regulated multi-city catering operations, kitchen raw material lines, paper costings, and labor efficiencies to consistently hit weekly target growths.
• Executed detailed HACCP guidelines and strict Personal Hygiene Programs across large production counters.

Captain & Event Coordinator at Independent Luxury Caterers & Premium Event Agencies (2014-01 – 2019-12)

5+ Years Accumulative Experience

• Managed high-profile outdoor luxury caterings, floor layouts, service structures, and premium guest relations.
• Spearheaded elite floor coordination, customer escalation recovery, and continuous training of on-site crew members.

F&B; Operations Associate at Hotel Hive (2018-01 – 2019-08)

1 Year 8 Months

• Operated professional property management frameworks via IDS5 Software Training covering guest billing, order dispatch systems, and material controls.

Kitchen Management Trainee / Commis at Sarovar Portico Hotel

• Gained robust foundational expertise in kitchen production lines, food safety, inventory management, and basic shift control parameters.

Management Training at Spring Leaf Retail

6 Months Management Training

Industrial Training at Shree Ram International

Bachelor of Commerce in Commerce – Jiwaji University

Higher Secondary School Certificate – M.P. Board

High School Certificate – M.P. Board