Veeraj Shenoy

Malpani Group is well diversified business house active in Renewable energy, FMCG products, Amusement and Water Park, Real estate, Hotels etc.

• Portfolio of marquee Theme and water parks - Imagicaa, Wet N Joy, Sai Teerth, Dave and Busters etc.
• Business head for all F&B across pan India Parks
• Aligned organizational objectives with company mission to increase business growth and integrate work strategies.
• Refined organizational structure to consolidate, streamline, and delineate necessary functions.
• Managed procurement activities to secure resource acquisitions at best possible cost.
• Monitored and analyzed industry trends to identify opportunities for organizational growth and competitiveness.
• Made large-scale financial decisions and supervised company spending to reduce material losses and maximize profits.
• Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
• Represented organization at external meetings and events to promote and build relationships with key stakeholders.
• Formulated and executed strategic initiatives to improve product offerings.
• Devised and presented business plans and forecasts to board of directors.
• Managed financial, operational and human resources to optimize business performance.

JOLLYWOOD is an upcoming magical and fun-filled world of its own, offering immersive entertainment, fun, relaxation, dining, shopping, and events at a single location.

World-class Theme Park and Water park with essence and tribute to Movies and adventure. Spread over 50 acres.

Promoted by VELS Group from Chennai

• Identified plans and resources required to meet project goals and objectives.
• Developed and initiated projects, managed costs, and monitored performance.
• Built and managed project scopes, plans and budgets to maximize resource utilization.
• Entire conceptualization and Design for F&B over 2 million SFT in a park

Consulted and determined Post Covid Strategies for Brands like Imagica Guardian Media. etc.

• Established performance goals for department and provided methods for reaching milestones.
• Used market insights to capitalize on key business opportunities for new advantageous partnerships.
• Demonstrated proficient leadership skills to motivate employees and build competent teams.
• Collaborated with senior management to develop strategic initiatives and long term goals.

• Business Head for Entire Non ticketing at Imagicaa and Aquamagicaa
• Created Marquee backended brands for the park and Adlabs
• Accountable for F&B and Retail verticals
• Maximize the return on capital employed
• Develop comprehensive business plans consistent with the company's overall goals and strategies
• To oversee and approve the buying budget, capital and operational.
• Oversee overall business plans in the areas of pricing, promotion, assortment and allocation for each unit.
• Sync with Marketing on the yearly marketing calendar keeping F&B in mind.
• Conceptualized restaurants at the theme park.
• Created various models of F&B across park including vending points and Kiosks
• Created food carts across the park.
• Have developed a pizza outlet, an express format for Red Bonnet and Food court beside multiple kiosk and carts for the water park.
• Run Kitchen operations along with the other operations of the destination.
• Overall Business head for AEL—RETAIL and F&B

Mumbai Airport Operations – Domestic and International Airport Muscat & Salalah / Trivandrum/ Jaipur Airport Operations Delhi Airport Operations – Domestic and International Airport

• Heading the Main Kitchen and commissary for the GVK TFS joint venture- 65 Outlets (Mumbai Ops) ,and GMR TFS joint venture - 38 Out- lets (Delhi Ops)
• Instrumental in designing and setting up the outlets at the international terminal, Kitchen Planning and designing with projects and successful opening of International and Domestic wing of T3 at Delhi
• Responsible for directly supervising a team of 210 kitchen staff members (Mumbai Ops), 130 kitchen staff (Delhi ops)
• Overseeing man power planning and development, retention and empowerment of the team
• Managing staff training and development, resulting in up gradation of skill levels of restaurant staff and ensuring excellence of the finished product
• Controlling of the food cost in the different units without compromising with the standard/quality; consistently introducing effective cost saving measures
• Ensuring compliance with standard recipes, implementation of standard
operating and hygiene procedures across the restaurant outlets
• Vendor development for perishable/ nonperishable products, serve
ware, cutlery and crockery.
• Developed and implemented procedures, control systems for maintaining hygiene and quality standards ensuring profitability of operations.
• Constant auditing of the unit operations through guest comment cards and guest feedback

• Responsible for the opening and running of brands like Gelato Italiano, Spaghetti Kitchen, Spoon food courts, Copper Chimney, Food Talk- Gourmet Food courts , Bombay Blue Restaurants &Express formats
• Business development for the above brands in Southern India
• Overall responsible for the profitability, Top Line and Bottom line of Southern India for the Group
• Handled the entire in stadia and Hospitality for IPL 2010
• Controlling of the food cost in the different units without compromising with the standard/quality; consistently introducing effective cost saving measures
• Managing staff training and development, resulting in up gradation of skill levels of restaurant staff and ensuring excellence of the finished product

• Responsible for the entire production of the Kitchen Brigade
• Ensuring smooth Functioning of the massive catering operation
• Key role in implementing and ensuring United states Public Health manual and HACCP plans in the Main Galley
• Supervising and maintaining the functions of all the employee facilities and related costs
• Maintaining an High Guest feedback rating at Dining rooms and all day dining restaurants
• Responsible for maintaining an effective employee relation, Morale, motivation as there are over 60 different Nationalities working on board
• Developing formal training programs for all the team members- Safe- ty, Management systems, Food styling and new menus

• Joined the company initially as a Kitchen Management Trainee and was subsequently elevated to Senior Sous Chef

• Responsible for kitchen brigade of 42 Team members, maintaining effective employee relations, morale, motivation & Interdepartmental
relationships

• Key role in menu engineering and planning, participate in the pricing policies in consultation with F&B Controller and other Outlet Managers in consideration of Local requirements , Market Needs, Competition, Trends, Recipes, Potential Cost, Availability of product ingredients.

• Controlling and analyzing Quality levels of F&B production and presentation including the employee cafeteria, Guest satisfaction

• Having a comparative analysis of other competitive hotels and restaurants and using ways and techniques to enhance the quality & creating a Brand of the hotel

• Innovate new recipes, new methods and focus to standardize operating procedures to increase productivity and enhance quality

• Responsible for maintaining the budgeted food cost by keeping a tight control on pilferages, reducing waste due to negligence and improper planning in liaison with the F&B Controller to get various indicators
• Handling Banqueting events in coordination with the Banquet Sales Manager
• Inspection of all perishable food items, Production areas & equipment
• Assisting in planning of yearly budgets and Goal setting for every year

• Key role in controlling Food Cost in order to achieve maximum