VIKASKUMAR MEWATI
Hyderabad
Summary
Hospitality professional with 20+ years of experience in concept creation, brand building, and multi-format operations (QSR, casual & fine dining) across India and Dubai. Proven expertise in business operations, culinary strategy, and leading high-performance teams to deliver scalable and profitable F&B brands.
Overview
25
25
years of professional experience
Work History
Business Head - India
Samvik Hospitality Pvt Ltd
Hyderabad
10.2025 - Current
- As an Business Head, I work on concept development for restaurants by strategically focusing on the Brand Design Identity, Positioning Strategy, Customer Experience Journey, and developing the kitchen layout and service blueprint as per the concept.
- I handle Product Development & Menu Engineering, keeping the concept aligned with the target audience and food cost goals.
- I design Operational Excellence by building the SOPs for FOH & BOH teams, along with staffing structure, roles & responsibilities, and shift planning.
- I design the Training modules based on operational requirements and coach managers on leadership, guest engagement, upselling, and service culture.
- I guide on brand storytelling, digital marketing, and launch strategies, including planning promotional calendars and loyalty programs to boost sales.
- As an F&B Advisor, I provide financial and business advisory services to develop revenue forecasts, cost budgets, and ROI models.
Vice-President Operations
TSK Food Works [ TSK/ TERRAI / LOQA]
Hyderabad
11.2023 - 11.2025
- Heading the business across all F&B verticals within the TSK Food Works portfolio - from strengthening the flagship Telangana Spice Kitchen to creating new brands such as Terrai – Neo Telangana Kitchen and LOQA – The Cocktail Room.
- Led the R&D team to develop brand stories and concepts for each format, aligning culinary strategies with beverage programs to ensure cohesive brand positioning.
- Transitioned the organization from an owner-driven firm to a structured corporate setup by establishing all core departments and defining clear hierarchies across outlets and the corporate office.
- Designed and implemented the Human Resource Policy, focusing on talent acquisition, training, and employee retention strategies.
- Formulated the organization’s vision and mission statements, ensuring alignment across business functions and teams.
- Managed project operations and introduced streamlined financial processes for better efficiency and transparency.
- Developed operational workflows and Standard Operating Procedures (SOPs) for all departments and functional sections.
- Created a franchise module to facilitate brand expansion and consistent replication of the business model.
- Led and oversaw corporate and outdoor catering operations, collaborating closely with the corporate sales and operations teams to drive performance and growth.
- Designed guest experience touchpoints and supervised CRM tools to strengthen guest engagement and retention.
- Monitored P&L performance and implemented control measures to ensure profitability and financial discipline across business units.
Senior Implementation Consultant - APAC / MEA
Unifocus [ Singapore & India ]
Gurgaon
07.2022 - 09.2023
- Gain a clear understanding of customers' business and requirements to ensure that the chosen modules fit in seamlessly.
- Developed and maintained strong client relationships through regular communication and outstanding service.
- Lead software implementation on the client site and ensure the success of every project from the planning stage to following up after the system is up and running.
- Deliver outstanding training to clients across departments and positions.
- Assume responsibility for pre-site preparation and post-implementation feedback.
- Proactively conduct account reviews with customers on a regular basis
- Contribute to Product Improvement and Innovation based on customer feedback.
General Manager Operations [ India & DUBAI ]
Kings Group Ventures, KGV, Circle of Crust
04.2018 - 06.2022
- Conceptualized and created the QSR pizza brand – Circle of Crust, defining its brand identity, operational model, and customer experience journey.
- Led the creation and expansion of Circle of Crust, a multi-outlet QSR pizza chain across Pune, Punjab, and Dubai.
- Designed and implemented complete QSR operations and SOPs, covering order flow, service timelines, kitchen layouts, food safety, and quality control systems.
- Hired, trained, and developed cross-functional teams to ensure smooth inter-departmental coordination and ease of replication for multi-city expansion.
- Opened and managed 18+ outlets, including central kitchens, commissaries, and purchase hubs, ensuring consistency across locations.
- Set up a centralized call centre for order management, delivery coordination, and customer service to streamline the QSR operations in the Pune region.
- Implemented recipe costing, waste management, and cost-control mechanisms, ensuring optimized food cost and operational efficiency.
- Developed centralized purchasing and logistics SOPs, standardizing vendor management and supply chain efficiency for scalable operations.
- Specialized in QSR-style menu engineering, optimizing kitchen throughput, pricing, and product profitability.
- Managed end-to-end supply chain, vendor negotiations, and procurement for a high-volume, quick-turnaround environment.
- Planned and executed marketing and LSM (Local Store Marketing) campaigns, supporting delivery, dine-in, and takeaway business models.
- Drove operational excellence in casual dining formats, ensuring guest satisfaction, repeat business, and brand consistency.
- Implemented technology integration across POS, CRM, and inventory systems to enhance operational tracking and guest experience.
- Established training manuals and performance standards for service, kitchen, and delivery teams to align with QSR best practices.
- Oversaw P&L management for multiple outlets, ensuring profitability and financial control across all business units.
Head of Operations
Phoenix Mills- Bellona Hospitality Services Ltd
08.2015 - 03.2018
- Directed operations for eight new hospitality brands, driving revenue growth and system enhancements.
- Spearheaded development of food and beverage verticals in Phoenix Market City Pune.
- Managed multi-unit operations while fostering strategic partnerships and alliances.
- Conducted product market analysis to establish superior growth parameters.
- Oversaw vendor negotiations and sourcing to optimise operational efficiency.
- Led budgeting and financial planning, ensuring effective resource allocation and cost savings.
- Cultivated strong relationships with stakeholders to support business objectives.
- Streamlined customer service operations, significantly improving response times and customer satisfaction ratings.
- Analysed performance data to identify trends, making strategic decisions to boost operational success.
- Facilitated continuous improvement initiatives, encouraging innovation and excellence in operations.
- Managed budgets and financial planning, achieving cost savings without compromising on quality.
Executive Senior Manager
Speciality Restaurants Pvt Ltd
06.2014 - 07.2015
- As an Executive Senior Manager, my role was to handle Multiple brands in Pune city for Speciality Restaurants Ltd. Brands Include Sigree Global Grill, Café Mezzuna, Hoppipola & Mainland China
- Provide guidance, support, and performance evaluations for restaurant managers and their staff.
- Monitor the performance of each restaurant in the area, analyzing financial reports, sales figures, and customer feedback.
- Set and communicate performance targets and key performance indicators (KPIs) for each restaurant.Ensure that each restaurant maintains high operational standards, including food quality, cleanliness, safety, and adherence to company policies.
- Implement and enforce standard operating procedures (SOPs) consistently across all restaurants.
- Address operational challenges and provide solutions to improve efficiency.
- Develop action plans and strategies to improve underperforming locations.
- Develop and manage the budget for each restaurant and the entire area.
- Monitor expenses, control costs, and optimize profitability.
- Conduct financial analysis to identify areas for improvement and growth.
- Collaborate with senior management to develop and execute strategic plans for the area.
- Contribute to the growth and expansion of the restaurant chain by identifying new locations and potential markets.
- Collaborate with the marketing team to execute marketing strategies and promotions at the local level.
- Ensure that marketing materials and initiatives are effectively implemented in each restaurant.
- Ensure a high level of customer satisfaction across all restaurants.
- Address customer complaints and feedback promptly and effectively.
- Identify and nurture talent within the organization for career advancement.
- Promote a culture of continuous learning and development.
- Ensure that all restaurants within the area comply with local, state, and federal regulations, including health and safety codes, employment laws, and licensing requirements.
- Stay informed about changes in regulations and update restaurant operations accordingly.
Area Operation Manager
Mirah Hospitality Pvt Ltd
02.2012 - 05.2014
- The key role was to handle operations of Multiple outlets across Multiple cities for Brand Café Mangii [ Pune, Goa & Le Mangii- Mumbai ]
- Monitor and manage inventory, including food and beverage supplies, to control costs and reduce waste.
- Implement and enforce safety and sanitation standards to ensure a clean and safe environment for both customers and employees.
- Manage the restaurant's budget, including tracking expenses and revenue.
- Analyze financial reports to identify areas for cost savings and revenue growth.
- Implement cost-control measures to optimize profitability.
- Handle customer complaints and resolve issues promptly and professionally.
- Hire, train, and supervise restaurant staff, including servers, cooks, and support personnel.
- Set clear expectations and provide ongoing feedback to ensure high levels of performance.
- Create staff schedules and manage labor costs.
- Collaborate with the chef or kitchen staff to maintain the quality and consistency of food and beverages.
- Update and adjust the menu as needed to meet customer preferences and market trends.
- Ensure that all food safety regulations and standards are followed.
- Assist in developing and executing marketing strategies to attract customers and increase sales.
- Plan and coordinate special events, promotions, and marketing campaigns.
- Engage with the local community to build a strong customer base.
- Prepare regular reports on the restaurant's performance, including financial metrics, customer feedback, and employee performance.
- Analyze data to identify trends and opportunities for improvement.
Restaurant Manager
Ruby Tuesday Nariman Point
06.2011 - 02.2012
- Handling day-to-day Operation of the Restaurant and building relations with guests to boost unit-level sales
- Resolve customer complaints about food quality or service
- Staff training related to service standards, menu knowledge & handling operations with high customer service
- Taking care of all outlets-related reports and Inventory
- Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records
- Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed
- May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks
- Schedule staff work hours and activities
- Record information about inventory and health practices
- Taking care of Local store Marketing (LSM) and do corporate tie-up
Sous Chef
Taj Hotels Resorts and Palaces- Taj Land's End Mumbai
06.2006 - 05.2011
- Joined the Taj Group of Hotels & Resorts under the prestigious Taj Hospitality Training Programme (THTP) – a structured management trainee program in the Food & Beverage Production Department.
- Worked across multiple Taj luxury properties – Taj West End (Bangalore), Taj Connemara (Chennai) and Taj Lands End (Mumbai) – gaining exposure to diverse culinary operations and guest service excellence.
- Specialized in Continental and Italian cuisine, while also gaining extensive experience in Indian [ Curries / Tandoor / Halwai ] and Oriental cuisines.
- Handled Banquet Kitchen operations and led outdoor catering projects for Taj Lands End, ensuring high-quality execution and seamless coordination for large-scale luxury events.
- Headed the Taj Club Lounge Kitchen for over two years, delivering personalized dining experiences for VIP and Club Floor guests, maintaining premium service standards and guest satisfaction.
- Played a key role in maintaining GSTS scores above 99% in both the Club Lounge and Vista Kitchen, reflecting consistent excellence in food quality, service, and overall guest experience.
- Worked in the Coffee Shop - Vista Kitchen, managing buffet operations for breakfast, lunch, and dinner while ensuring efficient In-Room Dining (IRD) order execution.
- Enhanced operational efficiency through hands-on learning in kitchen management, workflow optimization, and cross-departmental coordination.
- Built a strong foundation in culinary management, menu engineering, guest engagement, and luxury service operations that shaped a robust understanding of end-to-end F&B functions.
JW MARRIOTT HOTEL MUMBAI
10.2001 - 01.2004
- Industrial Training in all the Departments of the Hotel.
Education
Bachelor in Hospitality Management. - Hotel Management
National Council of Hotel Management & Catering Technology
Bangalore2006
Skills
- Business Development & Brand Expansion
- Strategic Planning & Market Positioning
- Multi-Unit Operations Management
- Project Planning & New Restaurant Openings
- P&L Management & Financial Control
- Franchise Development & Growth Strategy
- Concept Creation & Brand Building
- QSR, Casual Dining & Fine Dining Format Expertise
- Culinary Strategy & Menu Engineering
- Brand Storytelling & Identity Development
- Guest Experience Design & CRM Management
- SOP Design & Process Standardization
- Workflow Optimization & Quality Assurance
- Supply Chain & Vendor Management
- Central Kitchen & Procurement Operations
- Food Costing, Inventory & Waste Control
- Health, Safety & Hygiene Compliance
- POS, CRM & Inventory Systems Implementation
- Data-Driven Decision Making
- Organizational Structure & Policy Development
- Employee Retention & Culture Building
- Leadership Across Multi-City & Multi-Brand Teams
Affiliations
- Terrai Winning Times Food Awards 2025 for Best Telangana casual dining Restaurant in Hyderabad.
- Terrai winning Food Connoisseurs Award 2025 for Best Telangana cuisine / Best Newcomer Restaurant and Best Restaurant in Hyderabad.
- TSK Winning Best Restaurant chain of the year Hyderabad 2025.
- Shizusan winning Times Food Awards 2017 for Best Pan Asian restaurant.
- 212 All Day Cafe & Bar winning Times food Awards 2017 for Best Sunday Brunch.
- 212 All Day Cafe & Bar winning Restaurant India 2017 Award for Best Casual Dining restaurant in West India.
- Shizusan winning Times Food Awards 2018 for Best Pan Asian Restaurant.
- Circle of Crust winning Times Hospitality Icons 2020 Award for Best Iconic Pizza Chain.
- Circle of Crust Winning Times Food & Nightlife Awards 2021 for Best Pizza in Dine-in & Best Pizza in Delivery category.
Timeline
Business Head - India
Samvik Hospitality Pvt Ltd
10.2025 - Current
Vice-President Operations
TSK Food Works [ TSK/ TERRAI / LOQA]
11.2023 - 11.2025
Senior Implementation Consultant - APAC / MEA
Unifocus [ Singapore & India ]
07.2022 - 09.2023
General Manager Operations [ India & DUBAI ]
Kings Group Ventures, KGV, Circle of Crust
04.2018 - 06.2022
Head of Operations
Phoenix Mills- Bellona Hospitality Services Ltd
08.2015 - 03.2018
Executive Senior Manager
Speciality Restaurants Pvt Ltd
06.2014 - 07.2015
Area Operation Manager
Mirah Hospitality Pvt Ltd
02.2012 - 05.2014
Restaurant Manager
Ruby Tuesday Nariman Point
06.2011 - 02.2012
Sous Chef
Taj Hotels Resorts and Palaces- Taj Land's End Mumbai
06.2006 - 05.2011
JW MARRIOTT HOTEL MUMBAI
10.2001 - 01.2004
Bachelor in Hospitality Management. - Hotel Management
National Council of Hotel Management & Catering Technology