Sethuraman Sundaram

• Assist in the concept development for new F&B outlets including theme, cuisine planning, service style, and branding.
• Develop and implement standard operating procedures (SOPs) for kitchen, service, hygiene, and safety.
• Lead pre-opening activities including layout planning, vendor sourcing, recruitment, and staff training.
• Create and optimize menu engineering strategies, including pricing, costing, and food styling support.
• Provide restaurant marketing consultation including digital presence, influencer tie-ups, and aggregator platform setup.
• Conduct operational audits to evaluate current restaurant processes, service standards, and overall guest experience.
• Review and guide on P&L analysis, cost control, and budgeting to improve overall financial health.
• Train service and kitchen teams in guest handling, upselling, hygiene, and soft skills.
• Offer vendor and supply chain consultation, including sourcing of sustainable and cost-effective products.
• Set up or improve inventory management systems and procurement controls.
• Help restaurateurs with licensing support, regulatory compliance, and FSSAI standards
• Negotiated with vendors to obtain favorable rates for goods and services while maintaining good working relationships.
• Analyzed financial performance of property and adjusted strategies or processes as needed to improve outcomes.
• Created and managed accurate occupancy forecasts and budgets.
• Developed and implemented promotional strategies to increase occupancy.
• Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Provide aggregator onboarding and performance management support (Zomato, Swiggy, etc.).
• Provided d technology tools (POS systems, reservation platforms, CRM software) for streamlined operations.
• Offer turnaround strategies for underperforming outlets, including brand repositioning
• Conducted mystery audits and competitor benchmarking to assess market positioning.

Opened a South Indian food retail brand.

Manufacturing millet dosa batters.

Managed inception, production and sales.

Focussed on B2C and B2B

• Heading the division and responsible for overall functioning of the department. Major roles include Marketing of the restaurants, business development, team motivation, yearly budgeting

• Department Head for the F&B division – supervising the service aspect of the F&B operations of the hotel. The Hotel is Mumbai’s premier gateway hotel with 401 rooms and preferred choice for all business travelers. Known for its modern design, sophisticated ambience and personalized and efficient service. Consists of 3 food and beverage outlets in addition to in-room dinning and large banqueting space targeting Mice and social marriage business

• Preopening team member at Hyatt Regency Pune, responsible for establishing and opening the new banquet space. Was applauded by the General Manager for the successful opening and being tagged the best banqueting operations in the city within the first 3 months. Responsibilities also included outdoor catering supervision and events planning in coordination with convention sales team

• Job responsibilities included to run the outlet as an individual revenue center while maximizing profits. The restaurant was the main restaurant for all meal periods including an elaborate buffet spread.

• Successfully launched the school of hospitality training module in tune with Hyatt’s new training program for all hotels. Played a major role in divisional day to day trainings to achieve consistency in service and guest satisfaction