Sourabh Jaitwal

Operations and hospitality management professional with 10+ years of experience across institutional dining, corporate hospitality, luxury hotels and large-scale catering. Experienced in managing high-volume workplace-style service environments, cafeteria operations, vendor governance, procurement coordination, inventory control, operational compliance, events and cross-functional service delivery. Strong track record of leading teams, standardising workflows, resolving operational issues, controlling costs and maintaining high standards of hygiene, safety and employee/guest experience.

Seeking to transition this hands-on operations expertise into an Administration & Workplace Operations role.

Manager – Food Services & Dining Operations at OP Jindal Global University (2025-11 – Present)

• Lead large-scale dining and cafeteria operations, ensuring consistent service delivery, operational readiness and a high-quality experience for thousands of daily patrons.
• Coordinate institutional catering, corporate conferences, high-profile events and VIP hospitality, including planning, service logistics and execution.
• Develop and implement operational workflows and SOPs to streamline service delivery, improve efficiency and optimise operating costs.
• Manage vendor and supplier relationships, procurement coordination, inventory control and continuity of supply for day-to-day operations.
• Conduct regular hygiene and food-safety inspections, maintain compliance records and support readiness for third-party audits.
• Lead recruitment, training and performance development of operational teams, reinforcing service standards, safety and accountability.
• Monitor operational issues, coordinate resolutions and maintain service continuity across multiple high-volume service environments.

Food & Beverage Supervisor at Indian Accent – The Lodhi Hotel (2023-11 – 2025-08)

• Supervised daily restaurant operations in a luxury hospitality environment, coordinating front-of-house and back-of-house teams for seamless service delivery.
• Managed operational logistics for high-profile catering events and VIP/diplomatic hospitality functions.
• Coordinated with culinary, service and support teams to maintain service standards during high-volume operating periods.
• Resolved customer and operational escalations efficiently while protecting service quality and stakeholder satisfaction.
• Delivered staff briefings and operational training focused on SOP adherence, service standards, hygiene and compliance.

Food & Beverage Executive at Malcha Restaurant (2023-05 – 2023-10)

• Managed daily operational workflows, host coordination and dining-floor logistics to improve service efficiency.
• Worked with the culinary team on menu engineering, food-cost analysis and waste-reduction initiatives.
• Reviewed customer feedback and operating performance to identify and implement service improvements.

Senior Steward at Club Mahindra Resorts (2021-08 – 2023-02)

• Oversaw restaurant floor operations, banquet events and large-scale resort catering activities.
• Monitored compliance with SOPs covering hygiene, food presentation and guest service recovery.

Vocational Trainer – Tourism & Hospitality at Centum Learning (2016-08 – 2020-08)

• Designed and delivered training programs covering hospitality excellence, cross-functional communication and event operations.

Hospitality Associate at Vana Retreats by Six Senses (2013-08 – 2016-05)

• Supported premium dining setups, daily food operations and adherence to global hospitality standards.

B.Sc. in Hospitality & Hotel Management – Institute of Hotel Management (IHM) (2013)

Senior Secondary Education in Commerce – CBSE – Bharti Public School (2010)