VIVEK PRADHAN
Airline Managment
Pune
Summary
Accomplished F&B industry professional with expertise in product & service development, catering systems & processes, budgeting, service excellence, team management, and liaison & coordination. Aviation industry professional excelling in airline catering systems & processes, product & service development, budgeting, service excellence, team management, and liaison & coordination. Industrious professional consistently streamlining catering operations to meet company standards and client needs for profitability, quality, and excellent customer service. Skilled in establishing financial targets for passenger & guest experience delivery and creating financial reporting. Complete manager adept at handling business dynamics, nurturing teams with evolving management practices, and ensuring adherence to quality standards in airline operations. Strong track record in developing innovative strategies to transform business units into globally competitive ventures.
Overview
44
44
years of professional experience
12
12
years of post-secondary education
Work History
AVP – Mentor to Inflight Services
Tata SIA Airlines Limited (Vistara)
New Delhi
02.2024 - 11.2024
- Support the Catering team in all aspects
- Guide the team through the merger process with Air India
Head of Inflight Services
Air India
New Delhi
02.2023 - 01.2024
- Reporting to DSVP – Flight Operations
- Create a Catering and Cabin services plan for the airline
- Motivate an Air India Catering team of legacy staff and ‘newly’ hired
- Review and/or establish standards and processes
- Create new services and uplifts – Domestic and International
- Prepare service designs based on Flight/Route
- Implement an inventory management system
- Conduct a financial review of expenses versus budget
- Implement economy frozen meals project from UK, EU, Canada and USA stations
- Brief Caterers on the new ‘Air India’ and the need to upgrade menus
- Menu planning, Presentation, Pricing & Implementation
- Contract negotiation with caterers and product suppliers
- Launch new international & domestic stations
- Lead galley design team for Airbus 350 and Boeing aircraft
- Identify galley equipment for upgrading current aircraft and new
- Support development of new F&B crockery/cutlery/glassware and linen
- Signing-off on all performance measures for the IFS Department
- Preparing the Inflight Services Department manpower structure
- Achieving constant improvements across all areas of responsibilities, product quality, wastage, purchase cost and logistics
- Conducting briefing sessions on Catering Services – Product & processes to allied teams – In-flight crew, Airport Services, Security, Sales & Marketing, Finance etc.
AVP - Head of Inflight Services
Tata SIA Airlines Limited (Vistara)
New Delhi
05.2019 - 12.2022
- Reporting to Chief Commercial Officer (CCO)
- Responsible for Inflight Services (IFS) - Catering, Cabin services & AIC for operations/ costs/ product - domestic & international
- Budget preparation including the design & implementation of financial data gathering systems.
- Designing, implementing and monitoring a meal ordering to delivery system including invoice verification.
- Financial performance analysis on all parameters
- Established focused steps to reduce wastage – Meals (% of Meals to Guests) based on off load summaries, crew feedback and guest profile/time of year
- Regular reviews of uplift quantities – beverages (alcoholic/non-alcoholic), stores, equipment, to minimise weight on board while protecting product & services
- Menu planning, Presentation, Pricing & Implementation
- Contract negotiation with caterers and product suppliers
- Preparing service designs based on Flight/Route
- Signing-off on all performance measures for the IFS Department
- Review & update Standards/Services based on passenger feedback
- Initiating new product development – Innovative yet meeting cost & operational standards
- Briefing the Commercial team on current services and future plans / upgrades
- Keeping abreast of competition’s product & services
- Monitoring and assisting Purchase & Stores with future requirements, stock levels & product pricing
- Responsible for launching International Operations –Service plan & Menu, Caterer selection, pricing & contract negotiation
- Preparing the Inflight Services Department manpower structure. Involved in Recruiting/ Training the IFS Team
- Achieving constant improvements across all areas of responsibilities, product quality, wastage, purchase cost and logistics
- Conducting briefing sessions on Catering Services – Product & processes to allied teams – In-flight crew, Airport Services, Security, Sales & Marketing, Finance etc.
Executive Vice President – F&B
SPI Cinemas
Chennai
11.2014 - 12.2016
- Reporting to MD. Responsible for all F&B Operations/ Costs/ Product – Concessions & Restaurants.
- Creating a Vision document and way forward for all F&B operations.
- Launching new Restaurants under the ID brand.
- Launching new Concession products.
- Reviewing and improving Restaurant Service/ Product/ Sales.
- Reviewing and improving Concession Product including packaging/ Sales.
- Financial performance analysis on all parameters of Concession and Restaurants.
- Budget preparation including the design & implementation of financial data gathering systems.
- Regular briefings to site GM’s on performance & costs.
- Menu planning, Presentation, Pricing & Implementation.
- Contract negotiation with product suppliers.
- Training of F&B team in various aspects of Service
- Implementing HACCP standards
Vice President – Catering Services
Kingfisher Airlines
Mumbai
06.2006 - 10.2014
- Reporting to Executive Vice President – Commercial. Responsible for all Catering Operations/ Costs/ Product - Domestic & International.
- Budget preparation including the design & implementation of financial data gathering systems.
- Designing, implementing and monitoring a meal ordering to delivery system including invoice verification.
- Financial performance analysis on all parameters.
- Established focused steps to reduce wastage – Meals (% of Meals to Guests) based on off load summaries, crew feedback and guest profile/time of year.
- Regular reviews of uplift quantities – beverages (alcoholic/non-alcoholic), stores, equipment, newspapers/magazines to minimise weight on board while protecting product & services.
- Menu planning, Presentation, Pricing & Implementation.
- Contract negotiation with caterers and product suppliers.
- Preparing a service designs based on Flight/Route.
- Signing-off on all Guest Commitments & performance measures for the Catering Department.
- Review & update Standards/Services based on Guest feedback.
- Handling product development – Innovative yet meeting cost & operational standards.
- Providing information to Sales & Marketing on current services and future plans/ upgrades.
- Keeping abreast of competition’s product & services.
- Monitoring and assisting Purchase & Stores with future requirements, stock levels & product pricing.
- Responsible for launching International Operations – Menu & Service plan, Caterer selection, pricing & contract negotiation.
- Preparing the Catering Department manpower structure. Involved in Recruiting/ Training the Catering Services Team.
- Achieving constant improvements across all areas of responsibilities, product quality, wastage, purchase cost and logistics.
- Conducting briefing sessions on Catering Services – Product & processes to allied teams – In-flight crew, Airport Services, Security, Sales & Marketing, Finance, Yield Management etc.
General Manager – Catering Services
Jet Airways
Mumbai
04.1999 - 05.2006
- Reported to VP – Commercial and was responsible for all Catering Operations/Costs/Product Domestic & International.
- Accountable for Modernising Catering Services, establishing all systems & procedures Operational & Financial.
- Monitoring and assisting Purchase & Stores with future requirements, stock levels & product pricing.
- Trained existing Catering Staff on new procedures, systems & processes.
- Prepared Budget & MIS on Catering Services including monthly review systems.
- Took focused steps to reduce wastage – Meals (% of Meals to Guests) based on off load summaries, crew feedback and guest profile/time of year.
- Established regular reviews of uplift quantities – beverages (alcoholic/non-alcoholic), stores, equipment, newspapers/magazines to minimise weight on board while protecting product & services.
- Signed-off on all Catering Department’s Guest Commitments & Performance measures.
- Reviewed & updated Standards/Services based on Guest feedback – brief key stakeholders and implement.
- Efficiently handled product development – Innovative yet meeting cost & operational standards.
- Providing information to Sales & Marketing on current services and future plans/ upgrades.
- Kept abreast of competition’s product & services.
- Maximized the available resources by developing well balanced teams (Right person for the right task at the right time).
Executive Asst. Manager
Krishna Oberoi
01.1997 - 12.1998
- Reported to the General Manager and handled the responsibility for all F&B Operations & Sales.
- In the absence of the GM was responsible for the unit in totality.
- Efficiently provided Training to F&B team, upgraded the F&B Services and the property.
- Increased the service offer, redesigned and re-launched the coffee shop, launched a discotheque/night club.
- Increased sales in both restaurants & banquets.
- Established a ‘club’ floor with exclusive lounge & butler service.
Food & Beverage Manager
Taj West End
01.1993 - 12.1997
- Reported to the General Manager and handled the responsibility for all F&B Operations & Sales.
- Upgraded the F&B services – menu, product and new service methods with standards.
- Recruited & trained a F&B team.
- Introduced new restaurants and the Club Floor with butler service.
- Revamped banquets offer, menus & presentation.
- Established both financial & service standards for the F&B department.
Room Service & 24 hours Coffee Shop Manager
The Oberoi Towers
01.1981 - 12.1985
- Reported to the F&B Manager and handled the responsibility of Room Service & 24-hour Coffee Shop Operations & Sales.
- Handled two 24 hour operations simultaneously with a large team.
Education
Diploma in Hotel Management - Hotel Management
Oberoi School of Hotel Management
New Delhi 01.1979 - 01.1981
O, OA & A Levels - Mathematics, Physics, Chemistry & French
Lancing College
Sussex, England 01.1975 - 01.1978
High School Diploma -
Swiss State Schools
Geneva, Switzerland 01.1968 - 01.1975
Skills
Channel management
Internal communications
Crisis management
Operations management
Personal Information
- Date of Birth: 06/19/59
- Nationality: Indian
Timeline
AVP – Mentor to Inflight Services
Tata SIA Airlines Limited (Vistara)
02.2024 - 11.2024
Head of Inflight Services
Air India
02.2023 - 01.2024
AVP - Head of Inflight Services
Tata SIA Airlines Limited (Vistara)
05.2019 - 12.2022
Executive Vice President – F&B
SPI Cinemas
11.2014 - 12.2016
Vice President – Catering Services
Kingfisher Airlines
06.2006 - 10.2014
General Manager – Catering Services
Jet Airways
04.1999 - 05.2006
Executive Asst. Manager
Krishna Oberoi
01.1997 - 12.1998
Food & Beverage Manager
Taj West End
01.1993 - 12.1997
Room Service & 24 hours Coffee Shop Manager
The Oberoi Towers
01.1981 - 12.1985
Diploma in Hotel Management - Hotel Management
Oberoi School of Hotel Management
01.1979 - 01.1981
O, OA & A Levels - Mathematics, Physics, Chemistry & French
Lancing College
01.1975 - 01.1978
High School Diploma -
Swiss State Schools
01.1968 - 01.1975
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