Ashish Yadav

Launched and managed two interconnected ventures focused on the physical side of retail branding. We didn't just make signages, we handled the full lifecycle—from manufacturing the front-facade signage for BabyHug, First Cry, Sodexo, NapTap Go and Blue Tokai to providing specialized signage maintenance.

• Started the Signage Cleaning for brand like Lenskart PAN India.
• Personally oversaw the Client connect and operational standards that allowed us to scale and work with some of the biggest names in the QSR and retail space, ensuring their stores looked as good on the outside as they functioned on the inside.
• Setting strategic direction and day-to-day operations for a facility hygiene startup serving commercial and institutional clients.
• Built processes, SOPs and client systems from scratch, drawing on two decades of QSR operations experience.
• Working on brand trust, client retention and scaling service delivery across new geographies.

• Visited 150+ stores to identify dine-in performance gaps; implemented revised strategies that drove measurable sales recovery.
• Grew Fountain Drinks contribution from 15% to 45% through targeted sales activation and vendor renegotiation.
• Led the Cheesy Rewards program rollout across Tech and Ops teams; received commendation from the CBO and Chairman.
• Launched regional pizzas and reworked make-line processes to improve product consistency across all locations.
• Introduced lid-less packaging nationally, cutting annual costs by Rs. 5 Cr. Recognised by the leadership team for the initiative.
• Revamped POS systems to improve front-line usability, reducing errors and improving the team member and guest experience.
• Raised the Mystery Shopper Cleanliness and Hygiene score from 45 to 80+ through hands-on coaching and standard-setting.
• Reviewed slow-moving SKUs and redesigned packaging to cut daily wastage and improve gross margins.
• Explored robotics integration for store operations to improve consistency and reduce dependency on manual processes.

• Ran Punjab Region with 40+ stores. Made it the most profitable market in the country, with several locations among the top EBITDA performers nationally.
• Negotiated rental reductions across locations during COVID-19 and shifted the region to Takeaway and Drive-Thru to keep sales moving.
• Grew regional sales by 60% during the McDonald's market disruption through hands-on management and localised strategies.
• Led the India launch of BK Cafe, with flagship stores at LPU and Zirakpur recording the highest footfall and sales in the chain.
• Kept attrition the lowest in the region by investing in team development, internal promotions and consistent engagement.
• Reviewed reports, recommendations and requests from subordinate leadership.
• Appointed new dealers and improved organisation's diversity initiative by increasing business objectives and benchmarks.
• Oversaw day-to-day functioning of Punjab, Haryana & Rajasthan operation.

• Strategic Mission: Handpicked to lead a flagship "Quiet Store" operated by specially-abled team members. Tasked with clearing the BOR (Business Operations Review) and transforming a low-performing unit into a benchmark for Great Running Restaurants (GRR).
• Operational Turnaround & BOR Excellence: Successfully cleared the Business Operations Review (BOR) by implementing rigorous "Back to Basics" protocols, ensuring 100% compliance with Yum! India Food Safety and Quality standards.
• Special-Abled Team Leadership: Adapted leadership and communication styles to manage, mentor, and empower a diverse, specially-abled workforce. Developed visual training aids and non-verbal cues to optimize workflow, resulting in a 5% increase in overall output.
• Audit Mastery (CHAMPS, CER & FER): Overhauled store standards to turn around Audit scores, achieving "Green" status in FSC (Food Safety Compliance) and significantly improving CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, Speed) metrics.
• Sales & Profitability Growth: Drove a 11% YOY sales increase at the Vasant Kunj outlet by improving Dine In & Delivery speed and local store marketing. Optimized P&L by reducing controllable costs (Labor, COGS, and Electricity) to hit record profitability targets.
• People Performance & Retention: Reduced employee turnover by 8% through the creation of an inclusive, high-morale work culture. Focused on "Learning a Great Running Restaurant" principles to build a self-sustaining management tier.
• Guest Experience: Elevated the Net Promoter Score by bridging the gap between special-abled service and guest expectations, fostering a unique and empathetic dining atmosphere.

• Focus: Business Results, People Culture, and P&L.
• P&L Management: Total accountability for the restaurant’s Profit & Loss statement; successfully reduced Food Waste and Labor Variance by [X]% through rigorous scheduling and inventory controls.
• Department Management: Oversaw the Three-Department (RDM) structure—Guest Service, Kitchen, and People—ensuring Department Managers met their monthly goals.
• FOR/SOR Readiness: Led the team to achieve a "Meeting Expectations" or "Exceptional" rating during Full Operations Review (FOR), Short Operations Review (SOR) or internal Quality, Service, and Cleanliness (QSC) audits.
• Community Engagement: Executed Local Store Marketing (LSM) initiatives and McHappy Day events to drive community presence and brand loyalty.
• Streamlined operational processes, introducing new technologies to improve order accuracy and speed up service delivery.
• Determined root cause of performance trends, developing process improvement plans to target assurance in safety, quality and customer satisfaction.
• Drove revenue by coaching team members on customer service and up-selling techniques.
• Fostered a culture of excellence among staff, recognising and rewarding outstanding performance to motivate and retain top talent.
• Implemented energy-saving measures, reducing utility costs and promoting sustainability within the restaurant's operations.
• Implemented effective stock control procedures, reducing waste by 15% and improving profit margins through careful inventory management.
• Counselled and disciplined staff, addressing issues promptly and providing constructive feedback.

• People Lead: Managed the crew lifecycle, including hiring instore, conducting orientation, and maintaining the Training Verification Folder.
• Internal Promotions: Successfully coached and promoted 19 Crew Members to Crew Trainers and Managers.
• Health & Safety: Acted as the designated Safety Lead, ensuring all HACCP logs and Daily Safety Checklists were completed accurately.

Second Assistant Manager

Focus: Specific Department Ownership (Kitchen or Guest Service)

• Production Management: (If Kitchen Lead) Optimized KVS times and ensured "Made for You" (MFY) gold standards were met during peak periods.
• Inventory Control: Managed the weekly and monthly Stock Counts via the ISP/RGM system, identifying and correcting "Gap to Goal" variances in high-value items (e.g., Variance, Yield gain/loss, Oil).
• Equipment Care: Oversaw the Planned Maintenance (PM) calendar to reduce equipment downtime during "Peak Time" windows.

Focus: Shift Excellence and Speed of Service

• Shift Leadership: Led high-volume "Gold Standard" shifts, consistently hitting MSP targets Above 90% and Delivery throughput goals.
• Floor Control: Executed "Travel Paths" every 30 minutes to ensure food safety, cleanliness, and crew positioning were optimal.
• Guest Recovery: Handled real-time guest complaints using the LAST method (Listen, Apologize, Solve, Thank) to ensure 100% guest satisfaction.

Focus: Foundation and Peer Coaching

• Station Mastery: Demonstrated 100% proficiency across all zones: Front Counter, Kitchen (Initiator/Assembler) & Dining Area.
• Training: (As Crew Trainer) Training of Onboarded new starters using the SOC (Station Observation Checklist) process to ensure 100% procedural compliance.