Operations Manager at The Grind Café (2026-04 – Present)
Scope: 5 outlets | ₹70 L monthly revenue | 6 departmental heads and 30+ staff
- Own overall operational, financial, and business performance of café outlets, maintaining direct accountability for sales, outlet P&L, food cost, labor cost, wastage, and operating expenses.
- Directed end-to-end launch of 3 new café locations, expanding brand footprint from 2 to 5 sites within 6 months while achieving operational break-even in under 90 days.
- Coordinate Central Kitchen inventory and stock movement across outlets, ensuring stock accuracy, strict FIFO execution, hygiene, and minimal wastage.
- Manage recipe and product costing, yields, portion control, and contribution margins, including pricing structures for corporate, bulk, and B2B orders.
- Lead and grow online business across Swiggy and Zomato by optimizing menus, listings, pricing, promotions, and conversion while controlling commissions.
- Drive local business development through B2B partnerships with corporates, co-living spaces, and communities, generating recurring bulk orders.
- Lead outlet manpower planning, recruitment, onboarding, training, and productivity; conduct operational audits for food safety and SOP compliance.
- Coordinate new outlet setup and launch from ground zero, covering equipment, store layout, staffing, menu, POS, aggregator onboarding, and operational stabilization.
- Part of the R&D team for new product development, including recipe trials, plating, presentation, and product standardization.
Area Manager at Just Bake, India (2025-05 – 2026-04)
Scope: 26 retail outlets | 2 production factories | ₹1.2 Cr monthly revenue | 70+ staff
- Managed multi-unit operations across 26 retail outlets and 2 production factories, ensuring strict product standards, service quality, and brand compliance.
- Led regional store managers, monitored KPIs and operational targets
- Drove a 10% regional sales uplift across 26 retail units by executing localized promotions, high-margin product bundles, and store-level merchandising.
- Analyzed P&L reports, identified cost-saving measures, and optimized resource utilization to improve financial efficiency.
- Implemented store openings, promotional rollouts, and compliance standards for hygiene, safety, and local regulations.
- Oversaw production planning, cold-chain distribution, and quarterly operational and weekly inventory audits.
- Collaborated directly with senior executive leadership on regional footprint expansion and operational profitability roadmaps.
City Head at FoodDarzee, Hyderabad (2020-01 – 2025-05)
City Head (2023–2025) | Cluster Manager (2021–2023) | Kitchen Manager (2020–2021) | 70+ headcount. Promoted through 3 management tiers. Delivered 5+ years of continuous city leadership managing end-to-end operations across commercial production kitchens, logistics, delivery fleets, and customer support.
- Owned city-level P&L and operational budgeting, consistently controlling food cost variance within ±1.5% of monthly targets across bulk production runs.
- Led recruitment, training, and KPI tracking for a cross-functional workforce of 70+ personnel across culinary, packing, dispatch, and customer service divisions.
- Scaled daily production capacity from initial cluster volumes to high-density commercial kitchen output while maintaining strict nutritional portion control and packaging integrity
- Reduced food wastage by 8% through yield tracking, workflow re-engineering, and strategic procurement.
- Restructured dispatch logistics and fleet scheduling, improving turnaround times and on-time delivery metrics.
- Managed central kitchen HACCP compliance, food safety audits, vendor reconciliations, and regional staff payroll.
Restaurant Manager at Burger King India Pvt. Ltd., Hyderabad (2019-06 – 2019-11)
Scope: 1 restaurant | ₹30 L monthly revenue | 15 staff
- Directed total restaurant operations, opening/closing protocols, high-volume drive-thru and front-counter peak-hour service standards
- Cut peak-hour order turnaround times by 10% via SOS line balancing, increasing hourly customer transaction volume during high-density rush windows.
- Controlled restaurant P&L, managing food cost variance, packaging wastage, monthly labor hours, and store utility expenses
- Conducted daily morning and evening walk-through audits, ensuring 100% adherence to global operational standards.
- Managed crew scheduling and shift rosters based on projected sales forecasts to maintain targeted labor productivity and guest satisfaction.
Assistant Restaurant Manager | Shift Manager | Team Member at Domino's Pizza (2016-06 – 2019-06)
- Supervised day-to-day store operations, shift execution, floor leadership, make-line productivity, and oven-tending during peak rush hours.
- Managed physical stock counts, daily inventory counts, dough management, cold-room temperature controls, and variance reporting to eliminate shrinkage.
- Played an active role in the pilot launch of Domino's 20-minute delivery initiative, contributing to operational readiness and delivery execution.
- Achieved a 97% performance score during the Domino's 20-minute delivery pilot, ranking No. 1 across all Domino's restaurants in India.
- Spent one year at one of the top 3 performing Domino's stores in India, gaining extensive high-volume and peak-hour operations experience.
- Prepared weekly employee rosters, monitored shift attendance, tracked payroll hours, and maintained labor cost within corporate target percentages.
Team Member (Part-time) at McDonald's, Hyderabad (2013-08 – 2014-11)
- Supported food preparation, front-counter ordering, and customer hospitality while strictly maintaining hygiene, safety, and brand standards, while executing peak-hour service procedures.
