Admin F&b Manager - Rajalakshmi Engineering College
(2025-01 - 2025-07)
- Oversaw daily operations of food and beverage services, enhancing guest experiences through efficient service management.
- Developed and implemented training programs for staff, fostering a culture of excellence and improving service quality.
- Coordinated inventory management processes, ensuring optimal stock levels and reducing waste through effective forecasting.
- Established vendor relationships to secure quality products, resulting in improved menu offerings and customer satisfaction.
- Monitored compliance with health and safety regulations, maintaining high standards and safeguarding guest well-being.
- Analyzed customer feedback to refine service strategies, leading to increased repeat business and enhanced brand loyalty.
F&b Manager - Sri Saravanass Hotels Pvt Ltd
(2024-09 - 2024-12)
- Led the development and implementation of innovative food and beverage programs, enhancing customer satisfaction and brand loyalty.
- Streamlined operations by optimizing supply chain processes, resulting in improved inventory management and reduced waste.
- Managed staff training and development, fostering a culture of excellence that increased team performance and service quality.
- Coordinated with vendors and suppliers to negotiate contracts, securing favorable terms that contributed to cost savings and quality assurance.
- Developed and maintained operational budgets, tracking expenditures to ensure financial targets were met without compromising service quality.
- Championed sustainability initiatives, implementing practices that reduced environmental impact and resonated with eco-conscious clientele.
Multi-unit Operation Manager - Alba Gourmet
(2024-02 - 2024-06)
- Streamlined operational processes across multiple units, enhancing efficiency and reducing waste in daily operations.
- Oversaw staff training programs, improving team performance and fostering a culture of continuous improvement.
- Managed inventory systems to ensure optimal stock levels, contributing to cost control and resource allocation.
- Developed and implemented strategic plans to align operational goals with organizational objectives, driving overall performance.
- Facilitated cross-departmental collaboration to enhance communication and streamline workflows across multiple locations.
- Analyzed operational data to identify trends, leading to actionable insights that informed decision-making processes.
Area Manager - Gangha Sweets &Restaurant
(2023-03 - 2023-12)
- Led operational improvements across multiple locations, enhancing service efficiency and optimizing staff performance in high-demand environments.
- Developed and implemented training programs for staff, resulting in improved customer service and employee satisfaction ratings.
- Streamlined inventory management processes, reducing waste and ensuring product availability during peak service hours.
- Collaborated with kitchen teams to refine menu offerings, aligning with customer preferences and increasing overall sales.
- Mentored junior managers, promoting professional development and ensuring alignment with company standards and best practices.
- Conducted regular quality assurance checks, maintaining high standards of food safety and customer satisfaction in all restaurant operations.
Branch Manager - Sangeetha Veg Restaurant
(2012-11 - 2023-02)
- Led daily operations by managing staff schedules and inventory levels, ensuring optimal performance and service quality.
- Developed and implemented training programs for team members, enhancing service delivery and employee engagement.
- Monitored financial performance and implemented cost-saving measures, contributing to improved profitability and operational efficiency.
- Optimized workflow processes by introducing new inventory management systems, reducing waste and increasing accuracy.
Restaurant Captain & Promoted As Asst Manager - Saravanaa Bhavan
(2003-02 - 2012-09)
- Led daily operations, ensuring exemplary service standards were consistently met, resulting in enhanced customer satisfaction and loyalty.
- Coordinated staff schedules and training programs, optimizing team performance and improving service efficiency across all shifts.
- Streamlined inventory management processes, reducing waste and ensuring timely replenishment of stock, benefiting overall operational flow.
- Implemented customer feedback systems, utilizing insights to refine menu offerings and enhance overall dining experiences.
Owner - Saravana Tiffin Center
(1998-05 - 2003-01)
- Developed and implemented efficient food preparation processes, resulting in improved service speed and customer satisfaction.
- Led a team of staff in daily operations, fostering a collaborative environment that enhanced productivity and teamwork.
- Managed inventory levels and supplier relationships, ensuring timely deliveries and minimizing operational disruptions.
- Trained and mentored new employees, contributing to a knowledgeable workforce and consistent service quality.
Restaurant Supervisor - Vasantha Bhavan Pvt Ltd
(1996-01 - 1998-03)
- Supervised daily restaurant operations, ensuring compliance with health and safety regulations, which improved overall service quality.
- Trained and mentored new staff on customer service protocols, enhancing team efficiency and guest satisfaction.
- Managed inventory levels and coordinated stock replenishment, resulting in reduced waste and cost savings.
- Developed and implemented staff schedules, optimizing labor resources and ensuring adequate coverage during peak hours.
