DRAVESH KUMAR
New Delhi
Summary
A committed and result oriented professional with 14+ years of progressive experience, interested in career opportunity with a growth-oriented organization where educational and practical abilities will be valued, appreciated and opportunities develop interpersonal skills to create excellent working condition at workplace. Holds exceptional people skills, decision making abilities and offers to contribute above-standard work ethics with focus on quality and customer satisfaction. An effective leader and communicator who fosters a spirit of achievement to accomplish personal & organizational objectives.
Overview
15
15
years of professional experience
Work History
General Manager Operations
Naturals Now LLP
Mumbai, India
01.2022 - Current
- As General Manager Operations, holding a business capacity of Premium segment of Naturals which falls under Naturals Now LLP, escalated into Maharashtra & Karnataka region
- Reviewing the business on daily basis & discussing the same with individual store teams on weekly basis
- Analyzing guest requirement & market trend & implementing new items to the menu with the help of chef, ensuring good options considering all age groups
- Developing and implementing strategies to achieve business goals and objectives
- Overseeing the company's day-to-day operations, including managing budgets, resources, and employees
- Monitoring market and industry trends to determine business opportunities and challenges
- Develop and maintain relationships with customers & vendors
- Ensuring business compliance with relevant laws and regulations
- Analyzing data and performance metrics to make informed decisions
- Driving performance towards business goals
- Tracking and assessing the performance of teams
- Managing timelines for successful and timely delivery of duties
- Developing and justifying vertical-specific budgets
- Enforcing business policies, procedures, and processes
- Ensuring adherence to legal and administrative guidelines
- Resolving internal and external conflicts through mediation
Self-Owned Restro Café
DROOL KARO
Goa, India
08.2020 - 11.2021
- The operations of the restaurant were diligently handled by me, which also included accounting and keeping track of the P&L of the restaurant
- Breakfast menu planning for the entire week to avoid any frequent repetitions & focusing on varieties with controlled cost
- Guest interactions which help in engaging & solving any of their issues with keen decision making
- Organizing Small events & birthday parties which include - decoration, music & food setup as per guest requirement
- Used to take care of the Raw material procurement, ensuring availability of all the menu items & this helps in reducing the wastage too
- Maintenance of the equipment's for smooth functioning and longer shelf life, this helps in avoiding sudden breakages or equipment failure
- Recruiting staff
- Maintained strong communication between hotel's front desk and restaurant for any special requests and queries including in-house small events/meetings
- Acted as a helping hand to the chef during peak hours for smooth flow of restaurant
General Manager Operation's
ORAVEL STAYS PVT. LTD.
Goa, India
10.2018 - 08.2020
- Interpreting P&L of various properties under the portfolio (which Includes 280 number of room's count scattered under 8 properties at different locations)
- Managing team strength of 100+ staff across portfolio which includes Hotel Managers, Guest Relation Executives, Guest Relation Attendants, Multi-skill Technicians, Gardner's, Security Services & other supporting staff members
- Keeping a daily track of unhappy percentage of guest's staying at every different property and share the same with Hotel Managers to check upon if something went wrong during their stays, this helps in rectifying the issue (if any) for better guest experience in future
- As a No.1 leader was responsible for Overall management of Outlet operations
- Keeping a strong focus on occupancy level (80% minimum) across portfolio by reviewing room tariffs in every 2 hours with continuous follow-ups with H
- M's
- Ensuring delighted guest stays against every single booking, by making sure that correct hiring has been done, which is further trained & aligned with the process as stipulated by the organization
- Focusing on contribution margins generated by the properties by reducing unnecessary expenses, improving capability in terms of stock keeping as per the requirement with buffer stock
- Keeping proper tracking record of expenses at different property levels which helps in raising queries (if incorporated wrongly in P&L) to ensure maximum property margin
Restaurant General Manager
YUM/SAPPHIRE RESTAURANTS INDIA PVT. LTD.
Delhi, India
08.2015 - 09.2018
- As a No.1 leader was responsible for Overall management of Outlet operations by handling a team of an ARM, 2 shift managers and 25 team members, which includes both Full timers and part timers
- Taking care of People (employees), customers, sales and overall profit to ensure better Balance Score Card (BSC)
- Being customer centric thus ensuring guest satisfaction by randomly interacting with the Customers on the floor & reviewing Guest feedback Register
- Interpreting P&L on Mid-month and Monthly basis, representing the same during weekly Area coach success review (ACSR)
- Reviewing Daily and weekly orders for smooth operations and minimal wastages
- Ensuring all the reports related to FSSAI, water report, Area Coach Visit report, latest CER/ Rocc, TMTS, and other related reports are maintained & updated
- Team handling in terms of training new & old candidates with the help of Asst
- Manager by cross verifying their station knowledge and referring respective employee growth files (maintained at outlet level)
- Thorough upkeep of store in adherence to the standards as stipulated by the company by conducting internal Champs Excellence Review (CER)/ Restaurant Operation Compliance Check (ROCC)
- Ensuring proper Team members know-how at their respective stations and as per station certifications by conducting instore TMTS
- Conducting surprise checks with Area Coach on Monthly and quarterly basis to know self-evaluation of Store
- Reviewing managers performances as per blue chip shared with them at the start of each quarter to make them more capable for their job roles which helps in getting them prepared for the next level
- Cross auditing stores of the Patch as per Ar
- Coach Alignment with the help of standardized checklist to enhance capability needed for next level and overall patch performance
- Active participation in Monthly and quarterly Champs agenda meeting which includes knowledge about store performance, new updates, performances, recognitions and various fun activities
Assistant Restaurant Manager
YUM RESTAURANTS INDIA PVT. LTD.
Delhi, India
08.2013 - 07.2015
- Overall management of Outlet operations under the guidance of RGM
- Taking care of People (employees), customers, sales and overall profit to ensure better Balance Score Card (BSC), which is maintained on monthly and quarterly basis
- Conducting team members station wise training and OJT's as per schedule and file them in their respective growth files
- Educating team towards following the SOPs of ordering, receiving, storing and discarding and ensuring optimum utilization of cost and increase profitability
- Conducting surprise checks with RGM to avoid any sort of pilferage at store level
- Keeping and updating track records of medical fitness on weekly basis for all the employees and aligning if getting expired
- Attending ACSR on every third Thursday of every month under the guidance of RGM, which helps in getting prepared for the next level as well
- Tracking Attendance record and verifying at month end with HR for correct payouts and leave records
- Organizing CHAMPS agenda meetings happening on monthly and quarterly basis at store and patch level with the proper coordination with RGM & Area coach
- Ensuring all new downloads are being updated to the entire team on timely manner, keeping consistency & uniformity as top priority
- Ensuring all the data is properly and timely updated on respective notice boards
- Conducting mock service to ensure maximum thruput & improvised service
- Conducting doneness test of all the products to ensure right product with right temperature is being served to every guest
- Performing instore Rocc on random basis, to check & ensure that team remains all time ready for surprise audit
- Assisting Area Coach to perform finance audit on quarterly basis at store level & ensure that all the finance related practices are intact & targeting to achieve no or minimum deviation
- Monitoring stock with the help of Shift Managers to ensure no product outages during any of the shift
Assistant Restaurant Manager
MAINLAND CHINA (SPECIALITY GROUP OF RESTAURANTS)
Gurugram, India
06.2010 - 04.2013
- Handling Operations and services in term of delivering best food & service experiences to the guest
- Guest Interactions in taking feedback & resolving their queries
- Keeping record of Average per cover, station wise and discussing the same in team briefings
- Strong Communication & Interaction with the Kitchen Head chef to ensure smooth operations, controlled expenses and minimal wastages
- Parallelly acting as a Training Manager by providing Menu knowledge to the staff, Meal balancing & order taking process
- Team engagements in terms of thriving challenges and ready to adapt new roles and responsibilities with undying willingness to go some extra miles
- To provide updates and training regarding new product launches or any food festival update
- Reviewing guest feedback & presenting the same in Business Head's meetings on weekly basis
- Organizing fun activities on monthly meetings as per HR alignment
Education
MBA - HR
Shobhit University
Hotel Management -
Banarsidas Chandiwala Institute of Hotel Management and Catering Technology
Intermediate -
C.B.S.E.
DELHIHigh school -
C.B.S.E.
DELHISkills
Leadership Experience
Staff Skill Enhancement
Guest Relations
Team Management
Accomplishments
- Received SME award in 2022 & 2023 consistently.
- Awarded for generating & increasing the revenue by 45% as compared to previous years.
- Awarded as General Manager of the quarter for reducing unhappy % of guest, enhancing contribution margin in terms of high ARR (Average Room Rate) & food & beverage up-selling, reducing staff cost by proper people management at property level.
Industrial Exposure
- Successfully completed industrial training in f&b service department at ITC Maurya luxury.
- Participated in various outdoor caterings & gained exposure with various hotels such as ITC Maurya, TAJ palace, Hyatt regency, The Claridges.
Timeline
General Manager Operations
Naturals Now LLP
01.2022 - Current
Self-Owned Restro Café
DROOL KARO
08.2020 - 11.2021
General Manager Operation's
ORAVEL STAYS PVT. LTD.
10.2018 - 08.2020
Restaurant General Manager
YUM/SAPPHIRE RESTAURANTS INDIA PVT. LTD.
08.2015 - 09.2018
Assistant Restaurant Manager
YUM RESTAURANTS INDIA PVT. LTD.
08.2013 - 07.2015
Assistant Restaurant Manager
MAINLAND CHINA (SPECIALITY GROUP OF RESTAURANTS)
06.2010 - 04.2013
MBA - HR
Shobhit University
Hotel Management -
Banarsidas Chandiwala Institute of Hotel Management and Catering Technology
Intermediate -
C.B.S.E.
High school -
C.B.S.E.