Sandeep Shankar Devadiga

• Spearheaded food program innovation across campuses, conceptualizing and executing one of the most efficient in-house kitchens for new projects.
• Managed end-to-end café operations, enhancing service delivery and customer satisfaction, while driving cost-saving and sustainable initiatives.
• Championed compliance with stringent EHS and HACCP standards, ensuring hygienic and safe service environments.
• Developed and led continuous improvement initiatives, fostering operational excellence aligned with ESG principles.
• Collaborated closely with vendors and stakeholders to ensure a seamless tenant/employee experience and facility upkeep.
• Organized and executed high-profile stakeholder engagement events to strengthen the community culture.
• Skilled at working independently and collaboratively in a team environment.
• Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.

• Directed operational strategies for 18 cinema locations, managing INR 375 Cr in annual revenues, with consistent EBITDA margins of 18%.
• Ensured seamless technical and operational coordination across multiple internal and external teams, driving safety, compliance, and service quality.
• Initiated and implemented innovative food and beverage programs, integrating sustainability and waste reduction, and enhancing guest satisfaction.
• Led cross-functional collaborations, optimizing asset utilization and workforce productivity, and supporting guest servicing goals.
• Developed SOPs embedding ESG and hospitality-led service excellence, elevating the overall guest and tenant brand experience.
• Organized community engagement programs and events, fostering loyal guest relationships.
• Analyzed market trends to identify opportunities for expansion and competitive positioning.
• Trained and mentored management staff to build leadership capacity within the region.
• Established clear communication channels between departments, fostering improved teamwork and collaboration.
• Championed corporate initiatives by promoting a culture of continuous improvement among regional teams.

• Led operations across multiple Google sites in India, serving 15,000 stakeholders daily, with $50M in annual revenues.
• Designed service delivery models and kitchen equipment layouts to optimize tenant experience and operational efficiency.
• Ensured food law compliance, and promoted sustainable procurement strategies, supporting diverse supplier engagement initiatives.
• Championed escalation-free delivery and mobilization of new food spaces in collaboration with regional teams.
• Led cross-functional teams to enhance service delivery and operational efficiency.
• Developed and implemented strategic initiatives to optimize resource allocation and reduce costs.
• Fostered strong relationships with stakeholders to align operational goals with business objectives.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Implemented operational strategies and effectively built customer and employee loyalty.

• Directed a team of over 300, managing food service and facility management across Southern India, starting with Bangalore, focusing on excellence and innovation.
• Integrated digital platforms and hospitality practices to enhance service delivery and tenant satisfaction.
• Responsibilities included expanding business into new regions, strategic planning, and F&B operations.
• Achieved INR 75 Cr annual business within 15 months.
• Supervised food service personnel, assigned tasks, and coordinated operations for efficiency.
• Spearheaded initiatives to enhance customer engagement, improving overall satisfaction and retention.
• Collaborated with senior management to develop strategic initiatives and long term goals.
• Negotiated high-value contracts that maximized profitability while mitigating risks for the organization.
• Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.

Led cafeteria and F&B operations for 17 Oracle locations in India.

Part of team that managed an INR 130 Cr real estate budget annually.

Directed business planning, meal consumption forecasting, staff management, daily operations, training, compliance, safety, and reporting.

• Led cross-functional teams to deliver strategic initiatives aligning with organizational goals.
• Streamlined project management processes, enhancing efficiency and reducing time-to-market for software solutions.
• Held monthly meetings to create business plans and workshops to drive successful business.
• Collaborated closely with peers from other departments to drive organizational success jointly as one cohesive unit.
• Mentored junior staff members for skill development and career progression within the organization.
• Achieved operational excellence by streamlining processes and implementing best practices.
• Drove adoption of new technology solutions, modernizing operations and improving operational efficiency.

• Managed cafeteria and F&B operations for seven Cisco locations nationwide.
• Supervised multiple vendors offering approximately 30 cuisines and food varieties.
• Played a key role in formulating annual budgets totaling $123 million.

• Supervised operations and food service at various locations, and implemented safety regulations.
• Increased operational efficiency by 35% through strategic business planning and accurate meal consumption forecasting.
• Authoring daily execution plans and communicating goals to staff.

• Managed and transitioned catering operations across multiple venues for quality assurance.
• Resulted in a 30% increase in quality consistency by developing strategic plans and operational processes.
• Streamlined operational processes, enhancing efficiency across multiple departments.
• Led cross-functional teams to implement new inventory management systems.
• Analyzed performance metrics to identify areas for process improvement.
• Developed training programs for staff, improving overall productivity and engagement.

• Played a key role in goal setting, forecasting, and partnership management to drive catering success.
• Supervised daily hospitality operations and ensured 100% compliance with industry standards.
• Passionate about learning and committed to continual improvement.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked flexible hours across night, weekend, and holiday shifts.
• Learned and adapted quickly to new technology and software applications.

• Assisted in day-to-day catering operations to uphold 100% service standards.
• Increased client satisfaction by 50% by managing on-site catering tasks and facilitating 50+ event setups.