Naveen Kumar

• Managing the premium brand, DHABA 1986. Accountability for brand performance, reputation in the market, and strategic vision for the expansion of the overall company.
  Established strategic partnerships that bolstered company's position in the market.
  Reduced downtimes by ensuring regular maintenance of equipment and machinery.
  Streamlined operations by reviewing and implementing efficient processes.
  Drove digital transformation initiatives for enhanced operational agility.
  Working on the franchisee module, to enhance the growth of the strategic business.

• Led operations across 15+ restaurants, overseeing P&L, staff management, customer experience, and new outlet openings, driving a 25% increase in overall revenue year-over-year.
• Spearheaded the successful opening of 6 new restaurant locations, completing projects 10% ahead of schedule and under budget, contributing to a 35% expansion in market presence.
• Designed and implemented a comprehensive training program for over 150 employees, resulting in a 40% improvement in employee performance metrics and a 30% reduction in turnover rates.
• Established operational standards, enforcing strict adherence to SOPs, which led to a 20% increase in customer satisfaction scores and 15% reduction in operational costs.
• Collaborated with senior leadership and cross-functional teams to execute cost-saving initiatives, optimizing labor and food costs by 22%.

• Company Overview: TGM operates a chain of hotels and resorts in pan-India under the brand names Khanshama and Marutiyam, as well as a delivery brand called Spice Tell Story to Go, which is live in Bengaluru and North India.
• Managing counter-quickie, Microbrewery and Spice tell to go. Accountability for brand performance, reputation in the market, and strategic vision for the expansion of the overall company.
• Successfully launched new restaurants, developed in-store sales strategies, conducted sales promotions, closed corporate tie-ups, and ensured effective sales growth.
• Strategic leadership, operational excellence, hospitality menu development, and F&B pre-opening team management.
• Leading and training team members to ensure business development and service excellence.

A wow excellence in hospitality at TGM Hotels & Resorts.

• Company Overview: Bestech Group has also forayed in to developing innovative and highly acclaimed dining concepts which unravel authentic cuisines from across the globe and various regions of India to the world. The Great Kebab factory.
• Developed and facilitated training programs for 120+ staff members, improving team efficiency by 22% and reducing guest service complaints by 18%.
• Partnered with the Operations team to standardize training content, aligning with the brand's quality standards and enhancing service consistency across departments.
• Managed training schedules and onboarding for new hires, contributing to a 25% faster ramp-up time for new employees.
• Implemented e-learning modules and on-the-job training for front-line staff, increasing knowledge retention rates by 30%.
• Ensured adherence to local and international safety and health regulations, achieving 100% compliance during audits.
• Bestech Group has also forayed in to developing innovative and highly acclaimed dining concepts which unravel authentic cuisines from across the globe and various regions of India to the world.

• Company Overview: One of the India's Largest and most dynamic and premium Food and beverage retail companies. Punjab Grill, Asia -7, Frescco, Zambar (CDR) SFI, Polo camparo, Wraps and Baker St. (QSR). Top Brands under one roof.
• Managed daily operations of a high-traffic restaurant, achieving a 15% increase in year-over-year sales through effective staff management and operational optimization.
• Enhanced guest satisfaction by 20% through the introduction of a customer feedback loop, leading to actionable insights and service improvements.
• Directed all aspects of restaurant operations, including inventory management, vendor negotiations, and cost control, achieving a 10% reduction in food waste.
• Trained and mentored a team of 30+ staff, fostering a positive work culture that improved team retention by 18%.
• Led weekly team meetings and performance reviews, implementing strategies that improved team productivity by 12%.
• One of the India's Largest and most dynamic and premium Food and beverage retail companies. Punjab Grill, Asia -7, Frescco, Zambar (CDR) SFI, Polo camparo, Wraps and Baker St. (QSR). Top Brands under one roof.

• Company Overview: Taj West End, Bengaluru houses some of the best restaurants in the city. From an immersive culinary journey of Indian cuisine at LOYA to the exquisite flavours of Vietnamese cuisine at Blue Ginger or crafted cocktails at the Blue Bar.
• Led a team of 10+ service staff, ensuring seamless guest experiences in a luxury dining setting, contributing to a 15% increase in repeat customer visits.
• Played a key role in implementing the hotel's customer service training program, improving team efficiency and reducing service-related complaints by 20%.
• Responsible for inventory control, guest satisfaction, and maintaining high operational standards, achieving a 98% guest satisfaction rate in post-service surveys.
• Assisted in coordinating high-profile events and banquets, maintaining excellent service standards under pressure, resulting in 100% client satisfaction for large events.
• Taj West End, Bengaluru houses some of the best restaurants in the city. From an immersive culinary journey of Indian cuisine at LOYA to the exquisite flavours of Vietnamese cuisine at Blue Ginger or crafted cocktails at the Blue Bar.

• Company Overview: Located in the heart of Bengaluru, ITC Windsor's distinct architecture draws inspiration from English manor houses while exuding urban elegance combined with an old-world charm.
• Led a team of 10+ service staff, ensuring seamless guest experiences in a luxury dining setting, contributing to a 15% increase in repeat customer visits.
• Played a key role in implementing the hotel's customer service training program, improving team efficiency and reducing service-related complaints by 20%.
• Responsible for inventory control, guest satisfaction, and maintaining high operational standards, achieving a 98% guest satisfaction rate in post-service surveys.
• Assisted in coordinating high-profile events and banquets, maintaining excellent service standards under pressure, resulting in 100% client satisfaction for large events.
• Located in the heart of Bengaluru, ITC Windsor's distinct architecture draws inspiration from English manor houses while exuding urban elegance combined with an old-world charm.

• Developed and implemented industrial safety protocols.
• Supported team by operating equipment.
• Trained in all Major departments, F & B service and Front Office

• Attended meetings with senior management teams to report on progress made by individual trainees throughout their period of study.
• Monitored and evaluated the effectiveness of the vocational training program.
• Met regularly with supervisors and managers to discuss progress made by each individual trainee in achieving goals set out in their respective programmes.
• Prepared reports summarising overall achievements made by each student upon completion of their programme.
• Conducted assessments to determine individual learning needs of trainees.
• Organized social events such as group outings and sporting activities provided an opportunity for networking between participants from different programs.
• Assisted with career guidance, job search strategies, and resume writing skills for trainees.