Manish Kumar
Hyderabad
Summary
Results-driven professional with 15 years of experience in Food & Beverage operations within Hospitality and corporate sectors. Consistently achieved high customer satisfaction through exceptional service delivery and effective team management. Expertise in optimizing revenue streams and developing talent while ensuring compliance for operational excellence. Currently managing a cafeteria for 12,500 employees at Compass Group in Hyderabad, overseeing 18 food programs at round the clock Cafe.
Overview
14
14
years of professional experience
Work History
Cluster Food & Beverage Manager
Compass Group
Hyderabad
2026.04 - Current
- Manages Two caféterias with total employee strength of 12500, with round the clock cafe operations.
- Managing a team of 240 staff at the site, with a focus on improvingtheir skills, developing them for their next roles, and improving staffproductivity.
- Focus on daily food projections in coordination with the kitchen
team to reduce food wastage and improve profitability. - Managing a team of 240 staff at the site, with a focus on improving
their skills, developing them for their next roles, and improving staff
productivity. - Working collaboratively with clients to enhance food and beverage
experience at the site. - Ensuring all HSEQ standards are followed on site, with daily
walkthroughs and vendor audits, with the HSEQ team.
Project Manager
Compass Group
Hyderbad
2024.03 - 2026.04
- Oversaw café operations as Site Lead at Amazon Campus HYD 13, with an employee strength of 13,500, serving 5,000 meals per session with 32 food programmes at the site.
- Managed corporate and special events on site, generating average revenue of Rs 30 lakhs per month.
- Coordinated daily food projections with kitchen team, minimising food wastage and enhancing profitability.
- Managing a team of 165 staff at the site, with a focus on improving their skills, developing them for their next roles, and improving staff productivity.
- Ensuring all compliance is met for financial and social audits.
- Collaborated with clients to improve food and beverage experience at the site.
- Ensuring all HSEQ standards are followed on site, with daily walkthroughs and vendor audits, with the HSEQ team.
- Managing PnL of 1.5 to 1.8 cr. with a healthy unit profit of 10 to 12% per month.
General Manager
Red Rhino Craft Brewery and Inspired Kitchen
Hyderabad
2022.11 - 2024.03
- Responsible and Accountable for overall Restaurant operation
- Heading weekly HOD meetings, discussing about bottle necks and looking solutions
- Planning and Forecasting monthly budgets and expense budget
- Weekly Revenue meeting with COO and owners, discussing about way forward
- Closing working with Marketing team and online aggregators for improving footfalls.
Assistant General Manager - Operations
Byg Brewski Brewing Co.
Bengaluru
2022.01 - 2022.10
- Overseeing daily business activities, improving overall business functions, training down the line staff, managing budgets, developing strategic plans, creating policies, and communicating business goals
- Maintained strong and long-lasting relationships with employees by providing friendly and positive work environments
- Managed employee issues, queries and complaints in a timely fashion, providing efficient solutions to maintain peace in the workplace
- Managed the hiring of new staff, completing matters including reviewing applications, conducting interviews and selecting candidates
- Set company sales targets and other goals based on previous performance and forecasts
- Addressing customers and operational issues in a timely fashion
- Ensured daily business operations ran smoothly and efficiently by closely monitoring procedures and staff operations
- Conducted daily staff meetings to communicate target and delicate tasks
- Maximized team potential through targeted training and development, reducing staff turnover and improving service provisions
- Inspired, coached and motivated large teams to consistently deliver against the highest service standards
- Conducted colleague meetings to provide feedback on successes and training required
- Engaged staff in monthly performance goals, motivating and incentivizing effectively to achieve them.
Senior Operations Manager
Byg Brewski Brewing Co.
Bengaluru
2020.01 - 2021.12
- Responsible for Restaurant and Home Delivery Operations
- Streamlined productivity initiatives through compliance with restaurant protocols
- Coordinated team meetings to discuss priorities and outstanding tasks, maintaining efficient operations.
Restaurant & In Room Dining Manager
Holiday Inn Chennai OMR IT Expressway
Chennai
2019.06 - 2020.01
- Accountable for All Day Dining Restaurant- Café G - 140 covers, In Room dining, Tea Lounge - 40 Covers & Lobby level Cake shop
- Delivered food and drinks to tables in line with restaurant standards, acting as point of contact for customer queries, feedback and concerns
- Stayed up-to-date in restaurant's product range, including dish ingredients, allergens and daily specials to efficiently answer customer queries
- Maintained safe hygiene and food handling standards for full compliance
- Received customer complaints in calm and polite manner, providing effective solutions to resolve issues and maintain excellent customer satisfaction
- Coaching and counseling employees regarding performance on and on-going basis to reach their fullest potential
- Responsible for exceeding budget and achieving targets for the Restaurant and In Room Dining
- Answerable for Online guest survey scores
- Monitor and optimize the stock status to control the cost.
Assistant Restaurant Manager
Intercontinental Chennai Mahabalipuram Resort
Chennai
2017.07 - 2019.05
- Accountable for Fine Dining Contemporary Chinese Restaurant - Tao of Peng-85 Covers and Banquet Operations
- Interact with Guests to obtain Feedback on product quality and service levels
- Encouraging employees to provide excellent service keeping in mind standard operating procedures
- Coaching and Counseling employees regarding performance on and on-going basis to reach their fullest potential
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules
- Ensure compliance with all restaurant policies, standards and procedures
- Responsible for exceeding budget and achieving targets for the Restaurant and Banquets
- Responsible for meeting the guest prior to the function to discuss set ups, Layouts, menus and pricing
- Designed the layout of all storage space in the back of the house area so as to optimize the use of resources
- Responsible for vendor management and contracting for outsourcing equipment's and Manpower
- Follow up on vendor payments and developing relations with them for better and prompt service
- Consistent check of Banquet Food and Beverage quality, Banquet services and Buffet presentation
- Teamwork/Relations with co-workers and management
- Answerable to Training Manager for departmental training and staff development.
Food and Beverage Team Leader
Intercontinental Chennai Mahabalipuram Resort
Chennai
2016.01 - 2017.06
- Handling All day dining 'The Melting Pot'- 140 covers with alfresco seating
- Answered phones politely and promptly while accurately recording and confirming reservations
- Monitored inventory levels, promptly ordering low-stocked supplies and ordering extra for busier periods
- Facilitated excellent customer experience by providing friendly, attentive and proactive customer service
- Kept work surfaces, tables, chairs and customer areas clean by conducting sanitation in-line with standards
- Retained knowledge of current menu selections for accurate, reliable customer guidance.
Food and Beverage Team Leader
Grand Mercure Goa Shrem Resort
Goa
2015.04 - 2015.12
- Ensure that department goals are communicated, understood and met by all associates
- Responsible for being on the floor in all the operations and taking care of all the guests for their needs and their satisfaction to increase the Guest survey and social media ranking
- Ensuring that all the Banqueting space are ready before the events as the guest details
- Responsible for daily food and beverage operations of the Banquets and smooth functioning of the department
- Supervising, motivating and training the staff with technical and soft skills for increasing the productivity and enhancing the customer experience
- Handling a strong workforce of 5 Team members
- Handling guest complaints and giving faster solutions.
Food and Beverage Senior Associate
Grand Mercure Goa Shrem Resort
Goa
2014.06 - 2015.03
- Worked as a Pre Opening team member
- Worked in All day dining restaurant and Pool bar.
Food and Beverage Senior Associate
Sayaji Hotel
Pune
2014.01 - 2014.06
- Worked with Concept Restaurant - Barbeque Nation and Coffee Shop.
Food and Beverage Associate
ITC Fortune Landmark
Ahmedabad
2012.09 - 2013.12
- Fine Dining North Indian Restaurant 'Earthen Oven' and Coffee shop
- Delivering the Best Service to all guests
- Present menus to the guests and answer questions about menu items, or making recommendations
- Suggestive and smart selling for better sales
- Taking food and beverage orders as per standards and serving the same
- Ensuring guests recognition to ensure repetitive business and to create better goodwill of the hotel
- Establish and maintain effective working relationships with other employees and other departments for smooth operations.
Education
Bachelor of Science - Hospitality and Hotel Administration
IHM GOA
Goa2012-01
Skills
- Proficient in MS Applications- Word, Excel & Power Point
- People Oriented, Diligent, Aspiring, Socially responsible, Flexible & Patience
- Client relationship management
- Compliance management
- Event coordination
- Team leadership
- Budget forecasting
- Food service operations
Accomplishments
- Been part of a pre-opening team for Grand Mercure Goa Shrem Resort, Goa 2015.
- Achieved maximum Score for Brand Standard Audit 2016 (IHG).
- Has been Awarded as an Employee of the Year 2016 (IHG).
- Name featured in IHG Outstanding Performer Employee Magazine for the outstanding work in 2016.
- Times Food Award 2016 - Best Noteworthy Newcomer - The Melting Pot
- Times Food Award 2017- Best Chinese Fine Dining Restaurant - Tao of Peng.
- Times Food Award 2018- Best Chinese Fine Dining Restaurant - Tao of Peng.
- Has been awarded as Manager of Quarter (July to Sept.) in 2017
- Times Food Award 2021- Best Microbrewery in Bangalore.
- Times Food Award 2021- Best Customer experience.
Timeline
Cluster Food & Beverage Manager
Compass Group
2026.04 - Current
Project Manager
Compass Group
2024.03 - 2026.04
General Manager
Red Rhino Craft Brewery and Inspired Kitchen
2022.11 - 2024.03
Assistant General Manager - Operations
Byg Brewski Brewing Co.
2022.01 - 2022.10
Senior Operations Manager
Byg Brewski Brewing Co.
2020.01 - 2021.12
Restaurant & In Room Dining Manager
Holiday Inn Chennai OMR IT Expressway
2019.06 - 2020.01
Assistant Restaurant Manager
Intercontinental Chennai Mahabalipuram Resort
2017.07 - 2019.05
Food and Beverage Team Leader
Intercontinental Chennai Mahabalipuram Resort
2016.01 - 2017.06
Food and Beverage Team Leader
Grand Mercure Goa Shrem Resort
2015.04 - 2015.12
Food and Beverage Senior Associate
Grand Mercure Goa Shrem Resort
2014.06 - 2015.03
Food and Beverage Senior Associate
Sayaji Hotel
2014.01 - 2014.06
Food and Beverage Associate
ITC Fortune Landmark
2012.09 - 2013.12
Bachelor of Science - Hospitality and Hotel Administration
IHM GOA