Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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PREM KUMAR KODAMANCHILI

Hyderabad

Summary

Dynamic F&B Operations Manager with a proven track record at , excelling in menu development and vendor management. Adept at optimizing costs and enhancing service delivery, I foster strong client relationships while ensuring compliance with food safety standards. My leadership and operational audit skills drive exceptional results in high-volume environments.

Overview

2026
2026
years of professional experience

Work History

Administrative Head

3F Oil Palm Pvt.Ltd
Hyderabad
05.2021 - Current
  • F&B Management:
  • Overseeing facility & infrastructure management including maintenance & upkeep of café & Kitchen as per prescribed standards.
  • Coordinate with the vendors in all aspects of kitchen management from menu-planning to monitoring food production; kitchen area in accordance with health, hygiene and safety regulations
  • Monitor all the cafeteria’s quality of food and upkeep of the area cleaning
  • Check the bills of the vendors submitted and cross check with the data from the local cafeteria managers and ensure the billing is done accordingly.
  • To coordinate with the food providers for any equipment requirements and ensure they are provided within the budget.
  • Travel Management:
  • Booking all the travel tickets for all the employees who are travelling to various locations
  • Coordinate with the travel agency for Air tickets and ensure that the tickets are handover over to the employees within their travel.
  • Coordinate with the local Admin team and ensure the vehicles are sent to the employees according to their travel timelines
  • Ensure the hotels are booked according to employees travelling location and dates
  • To book the guest house accommodation according to their travel
  • To check the employees travelling allowances verify and submit to the accounts.
  • Vendor Management:
  • Procuring quotations from different vendors, preparing comparative statements and raising PR.
  • Processing vendor bills and coordinating with accounts team for clearing the vendor payments & disbursement.
  • Reviewing day-to-day consumption reports.
  • Ensuring the maintenance of stocks in an effective and efficient manner. Procure the required stock from the vendors.
  • Event Management:
  • Take care of banquets events with external vendors.
  • Preparing the checklist of the conference / meeting / event.
  • Deploy the manpower in coordination with the vendor for smooth run of the conference / meeting / event.
  • Crosscheck the arrangements before the start of the conference/Meetings
  • Preparing Month end events sale reports.
  • SPOC for all the events with coordination with the HOD’s.
  • Security Management:
  • To identify security service vendors, do the agreements according to our requirement, monitoring their work and ensure their services are up to the mark.
  • To do periodical visits in all the locations, check the records and ensure the manpower is according to the given agreement
  • Reviewing day-to-day operations and connect with the security personal if needed in any emergency like Theft/Manpower shortage & Manpower additional Requirements.
  • Ensuring the services are up to the mark upon agreed terms and conditions.

F&B Operations Manager

Sodexo - Qualcomm
  • Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client.
  • Initiate development of new menus upgrades old menus and special event menus.
  • Develop new ideas for promotions, festivals and other special events.
  • Ensure that safety and hygiene policy is strictly followed at site.
  • Carry out operational audits to check for confirmation to lay down processes and policies.
  • Communication and Client Retention
  • Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same.
  • Ensure that the branding policy is rolled out and followed as per the specifications.
  • Timely addresses of all issues with pertaining to the client and the operations
  • Cost Management
  • Responsible for establishing and maintaining multi-level and business unit relationships with clients ensuring a full understanding of the hierarchy and strategic vision of the client.
  • By maintaining and keeping a proper record without over writing to ensure an audit.
  • Identify training needs to ensure that the staff always remains competent.
  • Carry out daily inspection rounds planned and surprise visits to monitor and measure service delivery and take corrective actions where necessary.
  • Planning, scheduling and deployment of manpower and tasks efficiently to ensure that the required service scope and service levels as per SLA are achieved consistently.
  • Ensure that all F&B consumables used for delivering the services are optimized and stock controlled and ensure that all equipment used in the delivery of services are well maintained.
  • Build progressive client, staff and vendor relationships.
  • Working on weekly, monthly, quarterly, and annual management reports.
  • 5S Program- working on 5S program -Sort-Set in order – standardization -shine -Sustain. The facility is organized as per 5S program and is sustained on a daily basis.

F&B Operations Manager

Compass Group- Continental Hospitals/Hyundai R&D/Microsoft
  • Having a total three cafeteria’s area of 64,000 sq. ft. (14,500, 16,000 and 33,500) with sitting capacity of 1500, Cafeteria foot falls 3200 on average every day.
  • Being an in –charge of Food and Beverage Dept., responsible for F&B Day to day operations
  • Actively involved in Cafe come / Hyd Dining committee to update on challenges/ Issues and a way forward approach.
  • Successful in handling Clients & Team Events and ensuring smooth operations.
  • Kitchen hygiene audits, menu planning, organizing food festivals & food audits (External Agency).
  • Managing the Anchor Food Vendor – Compass Group Ind., and other vendors Ex: - Subway, Barista, Roll Call and Chocolate Hut Etc.
  • Maintaining the scorecard system and checklist
  • Maintaining monthly reports- Event details, Food wastage, Sales Count, Pax count, Accruals etc.
  • Maintaining the inventory on a weekly basis.
  • Monitoring the Events & Banquets with Internal and External Vendors.
  • Organizing Big and small set up of team events and cultural activities at café.
  • Briefing to cashiers on café POS operations and other safety operations.
  • Overseeing budget to make sure executions are planned as budgeted.
  • Ensuring adherence to standards regarding food handling practices, safety & sanitation, ascertaining proper cleaning & organisation of display cases and work areas.

F&B Asst.Manager

Apollo Hospitals – Apollo Sindhoori
  • Holding FSSAI (Food Safety Supervisor certificate of competence)
  • Managing food and beverage operations within budget and to the highest standards.
  • Implementing sop and checklists and, auditing forms for NABH norms
  • Handling with smooth operations with services round the clock with minimum complaints.
  • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
  • Preserve excellent levels of internal and external customer service
  • Design exceptional menus and continuously make necessary improvements
  • Identify patient needs and respond proactively to all of their concerns
  • Lead F&B team by attracting, recruiting, training and appraising talented personnel
  • Establish targets, KPI’s, schedules, policies and procedures
  • Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
  • Comply with all health and safety regulations
  • Report on management regarding sales results and productivity
  • Proven food and beverage management experience
  • Working knowledge of various computer software programs
  • Ability to spot and resolve problems efficiently
  • Mastery in delegating multiple tasks
  • Communication and leadership skills
  • Up to date with food and beverages trends and best practices
  • Ability to manage personnel and meet financial targets
  • Guest-oriented and service-minded
  • To make sure that meals are both tasty and nutritious, and planning menus is a big part.
  • Typically work closely with nutritionists and dietitians to plan and prepare both the regular and special diet.
  • Menus in hospitals. Often will have a rotating menu for common special diets, such as low-sodium or low-fat versions.

Education

Master of Business Administration - Operations Management

Sikkim Manipal University
04-2018

Bachelor of Science - Hotel & Catering Management

Allahabad University
03-2004

Diploma - Computer Engineering

Secondary Board of Technical Education
06-2000

Skills

  • Food safety compliance
  • Menu development
  • Vendor management
  • Cost control
  • Event coordination
  • Operational audits
  • Inventory management
  • Process optimization

Accomplishments

  • Reduced food wastage
  • 99% patient diet satisfaction with upkeeping
  • Costing is controlled with the given budget
  • Best department award from the NABH auditors
  • Participation in JCI audits and keeping the standards accordingly
  • Holding FSSAI (Food Safety Supervisor Certificate of Competence) 2019-2020 under pandemic situations
  • Central kitchen sanitation and restart process after finding COVID-19 positive cases, relaunch planner
  • Introduction of a health meal bowl at cafés

Timeline

Administrative Head

3F Oil Palm Pvt.Ltd
05.2021 - Current

F&B Operations Manager

Sodexo - Qualcomm

F&B Operations Manager

Compass Group- Continental Hospitals/Hyundai R&D/Microsoft

F&B Asst.Manager

Apollo Hospitals – Apollo Sindhoori

Master of Business Administration - Operations Management

Sikkim Manipal University

Bachelor of Science - Hotel & Catering Management

Allahabad University

Diploma - Computer Engineering

Secondary Board of Technical Education

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