ADITYA KUMAR MATHUR
Hyderabad
Summary
Result Oriented professional with 15+ Years of progressive experience in food and beverage industry with strong track record in managing operations and elevating dining experiences. Possesses deep focus on team collaboration and achieving outstanding results. Reliable and adaptable, with expertise in customer service and staff management.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Asst. F&B Manager
Effotel by Sayaji
01.2025 - Current
- Responsibilities enjoying but not limited to:
- Guaranteed compliance with food safety procedures and quality control guidelines.
- Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.
- Abilities in Food & Beverage service management including Budgeting, monthly forecasting, analysing department P&L report and cost parameter. Expertise in event & restaurant/bar operation, sales & marketing.
- Excellent interpersonal, communication, people & customer relation skills with experience in recruitment and training of workforce.
- Monitored service periods and realigned team positions to provide optimal business initiatives.
Restaurant Manager
Sayaji Hotels Ltd
04.2023 - 12.2024
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Minimised loss and misuse of equipment through proper supervision and staff training.
- Developed and maintained staff to provide hospitable, professional service while adhering to policies and coverage to meet customer demands.
- Conducted daily pre-shift and weekly departmental meetings to maximise organisational efficiency.
- Performed restaurant walk-through to gauge timeliness and excellent service quality.
- Optimised profits by controlling food, beverage and labour costs daily.
- Championed 100% guest satisfaction by providing excellent dining experience.
- Estimated supply requirements based on historical needs and projected business levels.
- Managed rotas to cover high service level periods and avoid service delays.
- Implemented brand values and standards through friendly customer service to create memorable dining experiences.
- Determined root cause of performance trends, developing process improvement plans to target assurance in safety, quality and customer satisfaction.
- Leveraged communication skills to engage and encourage team understanding of tasks assigned.
- Led FOH team to proactively liaise with kitchen staff by building one cohesive unit to deliver for customers.
- Demonstrated leadership with hands-on approach in completing daily tasks and motivating team through pre-shift briefs.
Assistant Manager F&B
Sayaji Hotels Ltd
04.2017 - 03.2023
- Trained and helped less experienced staff manage workloads and assignments, facilitating fulfilment of organisational objectives.
- Developed long-term training strategies for new and existing employees across multiple departments.
- Optimised employee schedules by balancing company priorities with staff leave requests and shift preferences.
- Supervised and delegated tasks to employees to meet key productivity targets.
- Oversaw employee recognition programme to encourage professional development and high performance.
- Employed outstanding communication and relationship-building abilities to lead by example in providing first-class customer care.
- Fostered strong rapport with prospective clients and stakeholders to aid negotiations.
Assistant Manager F&B
Sayaji Hotel Ltd
04.2015 - 03.2017
- Helped senior management plan and carry out daily operations and meet key objectives.
- Scheduled weekly projects, anticipating timelines for milestones and completion dates.
- Overall Responsible for the Day to Day Operations of F&B Outlets.
- Ensuring optimum utilization of resources.
- Ensure all the guests leave with a WOW feel.
- Developed long-term training strategies for new and existing employees across multiple departments.
- Helped less experienced staff manage daily assignments.
- Established monthly goals, communicating priorities to staff and closely tracking progress to achieve success.
- Optimised employee schedules by balancing company priorities with staff leave requests and shift preferences.
- Supervised and delegated tasks to employees to meet key productivity targets.
Restaurant Captain
Sayaji Hotels Ltd
10.2014 - 03.2015
- Led by example in delivering friendly, courteous service, enhancing overall customer care standards.
- Completed daily opening and closing checklists to maintain standards and ready dining rooms for service.
- Trained and mentored large waitstaff teams, offering support and guidance to increase service efficiency.
- Arranged alternative selections for guests with food allergies through careful collaboration with kitchen teams.
- Anticipated and addressed guests' service needs.
- Upsold, cross-sold and recommended additional items to customers to grow restaurant sales.
- Delivered positive first impressions and exceeded customer expectations through seamless front-of-house service.
- Coordinated varied shift types, utilising staff members' strengths to create cohesive service.
- Communicated effectively with kitchen staff to maintain timely service and deliver special requests.
- Resolved customer complaints promptly, escalating larger operational concerns to management.
- Coordinated team members to take, serve and clear orders accurately and promptly.
- Adhered to quality expectations and standards.
- Supported other restaurant areas in set up and clean up for improved preparations.
- Informed guests of daily specials and menu offerings to facilitate decisions on starters, mains and desserts.
- Met upselling goals by promoting additional menu items and increasing average transaction values.
- Maintained safe hygiene and food handling standards for full compliance.
- Motivated servers and dining room hosts to provide positive customer care, proactively responding to guest needs.
Restaurant Captain
Sayaji Hotels Ltd
01.2011 - 09.2014
- Motivated servers and dining room hosts to provide positive customer care, proactively responding to guest needs.
- Met upselling goals by promoting additional menu items and increasing average transaction values.
- Informed guests of daily specials and menu offerings to facilitate decisions on starters, mains and desserts.
- Supported other restaurant areas in set up and clean up for improved preparations.
- Seated guests quickly and coordinated timely service to minimize table wait times.
- Adhered to quality expectations and standards.
- Coordinated team members to take, serve and clear orders accurately and promptly.
- Resolved customer complaints promptly, escalating larger operational concerns to management.
- Communicated effectively with kitchen staff to maintain timely service and deliver special requests.
- Collaborated with chefs to verify item availability and understand daily specials for menu promotion.
Management Trainee
Sayaji Hotels Ltd
06.2010 - 12.2010
- Gained knowledge on mentoring, training and managing own staff by shadowing senior staff.
- Learned cost management skills to increase organisational profitability.
- Completed professional training programme while managing current sales accounts and building business relationships.
- Understood cost control, reviewing P&L statements and providing recommendations to boost profit margins.
- Increased customer loyalty by working to resolve any customer issues and maintaining positive interactions.
- Coordinated multiple rotas and provided cover for emergencies and short-term staff absences.
- Influenced and interacted with various stakeholders, including customers, vendors and colleagues through strategic communication.
- Learnt problem-solving strategies and conflict management working closely with mentors.
- Received hands-on experience in sales, marketing and account management operations.
- Developed technical management knowledge in practical environment using theories already studied.
- Assisted associated departments with clerical and administrative support.
- Used technical and detailed information to prepare comprehensive reports.
- Helped staff with special projects by setting up schedules and organising resources.
- Took messages from clients and relayed them to relevant staff promptly.
- Sat in on meetings, hearings and conferences to document activities.
Industrial Trainee
Taj Krishna
12.2008 - 03.2009
- Gained practical experience of tool management by assisting managers and supervisors with various tasks.
- Completed all tasks efficiently and timely, as instructed by industrial managers.
- Kept work areas clean and organised by disposing of waste, removing dirt and conducting deep cleans.
- Attended training to advance current skills and learn new techniques, using expertise acquired in performing industrial jobs.
- Shadowed senior staff members during practical work, gaining insight and expertise in industrial operations and procedures.
Education
EMBA - Food & Beverage Management
Indian School of Business
Indore01.2014
BHMCT - HOTEL MANAGEMENT
Regency College of Hotel Management & CT
Hyderabad, TG01.2010
12th - Commerce
Ratna Junior College
Hyderabad, TG01.2007
10th - undefined
All Saints High School
Hyderabad, TG01.2005
Skills
- Operations management
- Restaurant marketing
- Workflow optimisation
- Event planning and management
- Supervisory skills
- Forecasting and planning
- Labour and food cost control
- Sales techniques
- Brand standards promotion
- Democratic leadership
- Bilingual in English, Hindi, Elementary Telugu
- Sales performance monitoring
- Staff development and mentoring
- Customer service best practices
- Full service restaurant background
- Incentive programme development
- Quality Assurance (QA)
- Staff supervision
- Diverse beverage knowledge
- Workflow planning
- Cost controls
- Shift scheduling
- Safe food handling
- Process improvement
- Performance evaluations
- Training
- Kitchen staff coordination
- Beverage making
- Food presentation
- Menu development
- Menu engineering
- Food and beverage operations
- Operations oversight
- Service delivery management
- Teamwork and collaboration
- Problem-solving
- Attention to detail
- Problem-solving abilities
- Team leadership
- Decision-making
- Operational efficiency
Accomplishments
- Efficiently operated two high volume restaurants with a combined staff of 60 restaurant professionals.
- Streamlined workflow by consolidating lengthy processes and redundant documentation which resulted in more effective and timely completion of tasks.
- Planned and coordinated various food promotions resulting in increased guest satisfaction.
- Recognized by management for leadership skills.
Affiliations
- Part of the prestigious Event of Gujarat Tourism - Rann Utsav 2017, 2018 & 2019 as a Team Leader - F&B
- Part of the Pre-Opening Team of Sayaji Hotel in Bhopal & Raipur
Certification
- Certified Departmental Trainer at Sayaji Hotels Ltd.
- Certificate in recognition in Passing Level 1 Foundation Course in Spirits from WSET - London
- Best Groomed Industrial Trainee by Taj Krishna, Hyderabad
Additional Information
Accomplishments
· Efficiently operated two high volume restaurants with a combined staff of 60 restaurant professionals.
· Streamlined workflow by consolidating lengthy processes and redundant documentation which resulted in more effective and timely completion of tasks.
· Planned and coordinated various food promotions resulting in increased guest satisfaction.
· Recognized by management for leadership skills.
Professional affiliations· Part of the prestigious Event of Gujarat Tourism
- Rann Utsav 2017, 2018 & 2019 as a Team Leader
- F&B
· Part of the Pre- Opening Team of Sayaji Hotel in Bhopal & Raipur.
Certifications· Certified Departmental Trainer at Sayaji Hotels Ltd.
· Certificate in recognition in Passing Level 1 Foundation Course in Spirits from WSET - London
· Best Groomed Industrial Trainee by Taj Krishna, Hyderabad
· Travelling
Cooking
· Listening Music
· Playing Volley ball
· Numismatics,
Languages
English, Hindi, Telugu
Timeline
Asst. F&B Manager
Effotel by Sayaji
01.2025 - Current
Restaurant Manager
Sayaji Hotels Ltd
04.2023 - 12.2024
Assistant Manager F&B
Sayaji Hotels Ltd
04.2017 - 03.2023
Assistant Manager F&B
Sayaji Hotel Ltd
04.2015 - 03.2017
Restaurant Captain
Sayaji Hotels Ltd
10.2014 - 03.2015
Restaurant Captain
Sayaji Hotels Ltd
01.2011 - 09.2014
Management Trainee
Sayaji Hotels Ltd
06.2010 - 12.2010
Industrial Trainee
Taj Krishna
12.2008 - 03.2009
BHMCT - HOTEL MANAGEMENT
Regency College of Hotel Management & CT
12th - Commerce
Ratna Junior College
10th - undefined
All Saints High School
EMBA - Food & Beverage Management
Indian School of Business
Interests
Travelling Cooking, Listening Music, Playing Volley ball, Numismatics, Team member in the college editorial board
Declaration
I Hereby declare that the above information mentioned is true & correct to the best of my knowledge
Date :
Aditya Kumar Mathur