Unnikrishnan KP

• Growing a brand with re branding and revenue growth from a regional player to multi state and Pan India brand.
• Revenue from 5 Cr annually to 24 Cr annually within year closure of 12% profit.
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
• Improved project efficiency with strategic planning, resource allocation, and time management practices.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Implemented innovative solutions to solve complex problems, resulting in increased productivity and streamlined operations.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.

• Established B2B food program solutions for key clients by mapping key parameters demography & age group
• Promoted and led performance enhancement culture by actively coaching and mentoring direct reports.
• Communicated business concepts and expected functional behavior to developers and other stakeholders.
• Key tie ups with famous food brands part of food program which improves sales and guest satisfaction
• Promoted and led performance enhancement culture by actively coaching and mentoring direct reports
• Helped VPs add value and growth to annual sales volume
• Established performance goals for department and provided methods for reaching milestones

• Earned top spot out of Revenue for the segment from 24 Cr annual to 60 Cr annual and the best 02 digit profits.
  •Turn key project of Asia's Largest Industrial food Kitchen from Planning, Mobilization & Execution of Operations for Tata group, India
• Created comprehensive reports for executive leadership, highlighting key metrics related to national account performance.
• Streamlined internal processes for greater efficiency, reducing overhead costs and improving overall team productivity.
• Delivered exceptional client service by addressing concerns promptly and offering innovative solutions to complex challenges.
• Successfully resolved escalated customer issues through diplomacy and creative problem-solving approaches.
• Cultivated a culture focused on continuous improvement within the team, encouraging ongoing professional development efforts.
• Maintained oversight of budgetary responsibilities associated with managing national accounts operations.

• Operated 03 states with 17 food & facilities management sites, 80 Cr revenue with 12% Margin
• Devised, deployed and monitored processes to boost long-term business success and achieved increased annual profitability 3.5%.
• YOY business growth while leading operations, strategic vision and long-range planning.
• Segment Head business reviews and 24 Managers day-to-day activities to rectify issues resulting in improving Productivity and client satisfaction.
• Successful retail launch and achieved growth 23% developing initial product roadmap and go-to-market strategy.
• Staff engagement, gender diversity achieved 30% and above at all sites and created 02 angel sites at top international school brands which got recognized by client and organization.
• Tracked and analyzed profitability and key metrics of business to improve overall profitability and bring in new large clientele.
• Executed "Kudos" instant employee recognition program which boosted productivity and improved morale.
• Achieved13% increase in year on year annual organic growth revenue.
• Achieved 90+ HSE scores for all client audits across region.
• Interacted well with all clients and customers to build connections and nurture relationships resulting 100% retention from 2016 to 2020 March

• Devised turnaround plan for loss making business unit by monitoring processes and lean management processes to boost long-term business success and improved profitability to double digit Margins consistent 20-22% GOP
• Engaged with all airline partner clients for offering new menu development and partner relationships, enabling to negotiate revised rates to improve revenue growth and profitability
• Maximized profits through effective cost control, staff scheduling, inventory management and ordering
• Reporting to Director Operations, and Managing Director India to brainstorm, discuss strategy and mitigate risks and improve collections and over dues and reduce DSO from 10 days to 55 days
• Achieved GREEN consistently in 02 NSF hygiene audits
• Trained, coached and mentored staff to support smooth adoption of new logistics planning programs.
• Chaired weekly meetings with executive leadership to identify opportunities for improvement, establish milestones, and tailor products to individual markets
• Designed modern employee recognition program which boosted productivity and improved morale
• Enhanced and redefined organizational structure to maintain competitive edge across territories
• Analyzed sales statistics to properly forecast, schedule and control labor costs

• Achieved startup contract of 05 premium Hospitals of leading Hospital chain in India for transforming food operation in-patient and retail dining experience in Hospital
• Started and effectively mobilized food business with 03 healthcare sites in 30 days and 05 sites in 50 days
• 25 Cr annual revenue with 15% GOP
• Analyzed operational issues and implemented corrective action plans to improve profitability and efficiency
• Developed quarterly business plans to evaluate cost projections
• Optimized operations to increase quarterly profits by 2 %
• Negotiated and drafted contracts with business partners, clients and vendors, saving lean period losses which helped protect 1% overall margin
• Maintained P&L and shouldered corporate fiscal responsibility, resulting in successful start up and handing over profitable operation

• Devised processes to boost long-term business success and increase profit levels
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines
• Food cost management in line with budgetary targets
• Attrition less than 4% at site level Vs budget of 6%
• Diversity percentage 22% Vs 16% benchmark as per HR
• Annual highest profitable margin and been 01st among top 10 sites in all areas like Finance people and infrastructure
• Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
• Devised processes to boost long-term business success and increase profit levels.
• Set, enforced, and optimized internal policies to maintain responsiveness to demands
• Identified and resolved unauthorized, unsafe, or ineffective practices

• Meal Sampling and Menu planning
• International Catering Unit audits
• Feedback analysis and corrective actions
• Caterer performance evaluation not less than 85% benchmark
• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
• Planning all sorts of catering provided to first and business class lounges and VVIP charter flights on daily basis for Airline.
• Handled catering scheduling, ordered food and planned events
• Verified prepared food met standards for quality and quantity before serving to customers

• Established New Generation food program for Qatar Airways First Class and Business class galley and on 10 flagship routes
• Determined operational weak points with inflight training team and implemented corrective actions to resolve Operational delays and catering equipment inventory concerns and facilitate on time dispatch of flights with Zero Catering delays
• Ensure HACCP and cold chain processes are followed and documented in shifts by process owners
• Overseeing smooth & scheduled implementation of brand standards so as to minimize gaps in actual v/s required standards as per service block time
• Worked with Chefs to plan menus according to client needs and budgets for Business Lounge
• Performed and Supervised all VVIP & Amiri flight food requirements during tenure

• Managed food requirements and galley planning for 23 departures from Mumbai.
• Maintaining the Par stock & inventory with Caterers
• Verified compliance in preparation of menu items and customer special meal requests
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prepared daily and weekly sales and cost reports to review financial performance
• Maintained costs for services by recording meal counts and sales of catered events
• Proactively managed guest feedback and recorded tracking and communications

• Managed wide variety of narrow body and wide body Boeing & Airbus aircrafts operated to International destinations from Mumbai airport catered by Taj SATS
• Base Coordinator First Class tray setup International flights
• Established strong relationship with key account & food program managers for improvisation of service models, implementation of new service standards , meal sampling, audits and invoicing.

• Managed British Airways and KLM Northwest flight handling ensuring 800 plus ancillaries loaded along with gourmet menu for all departures out of Mumbai airport.
• Catering orders to verify accuracy and completeness
• Inspected catering equipment and utensils regularly to manage wear and tear
• Supervised and trained junior catering staff to carry out correct tasks and apply best practices