VIKASKUMAR MEWATI
Hyderabad
Summary
A Hospitality professional with over 18 years of rich cross-functional experience at some of the finest hotels and Restaurants in Mumbai, Bangalore & Pune. Proficiency in leading diverse teams for running successful business operations and experience in developing procedures and service standards for business excellence. Respected leader of creative operations and culinary teams, specializing in orchestrating multi-level management strategies that effectively reinforce and build restaurants and brands. Expert in the operations, technical, and development of sales-driven brands. Proven ability to create high-performance team collaborations across verticals in hotels and restaurants, as well as execution of successful project launches.
Overview
23
23
years of professional experience
Work History
Vice President of Operations
TSK Foodworks [ Telangana Spice Kitchen ]
11.2023 - Current
- Organizational Structure Transition: Define the new corporate structure and hierarchy for the expanded organization.
Identify key roles needed at the corporate level
Determine reporting lines and decision-making processes.
- Setting Up Corporate Departments: Establish core departments such as Finance, HR, Marketing, Operations, and IT.
Hire skilled professionals to head each department based on expertise and experience.
Ensure clear job descriptions and responsibilities for each department head.
- Defining Culture, Vision & Mission: Engage with stakeholders to develop a compelling vision and mission statement.
Define the company's values and desired culture.
Communicate these principles across the organization to foster alignment and commitment.
- Project Management for Expansion: Develop a detailed project plan outlining timelines, milestones, and responsibilities.
Use project management tools to track progress and manage tasks efficiently.
Anticipate and mitigate potential risks associated with expansion and transition.
- Financial Management Streamlining: Implement robust financial processes and controls.
Set up budgeting and forecasting systems aligned with the organization's goals.
Monitor financial performance regularly and adapt strategies as needed.
- Creating Operational Flows and SOPs: Collaborate with department heads to establish operational workflows.
Document Standard Operating Procedures (SOPs) for each department and outlet.
Ensure consistency and efficiency across all processes to maintain quality standards.
- Recruitment and Talent Management: Develop a recruitment strategy to attract top talent for key positions.
Implement effective onboarding and training programs.
Foster a culture of continuous learning and development to retain skilled employees.
- Communication and Change Management: Communicate transparently with employees about the company's changes and goals.
Address concerns and provide opportunities for feedback.
Implement change management strategies to facilitate a smooth transition.
- Technology Implementation: Evaluate technology needs and implement systems that support scalability and efficiency.
Invest in tools for communication, project management, and data analytics.
- Continuous Improvement and Monitoring: Establish mechanisms for monitoring performance and gathering feedback.
Continuously refine processes based on insights and lessons learned.
Encourage innovation and adaptability to stay competitive in the market.
Senior Consultant Client Services
Unifocus
07.2022 - 09.2023
- Understand Customers' Business and Requirements: Conduct thorough consultations with clients to understand their business processes and specific requirements.
Gather detailed information on existing systems, pain points, and desired outcomes.
- Lead Software Implementation: Develop and execute comprehensive project plans for software implementation.
Coordinate with internal teams and client stakeholders to ensure alignment and smooth execution.
Monitor project progress closely and proactively address any issues or risks.
- Deliver Outstanding Training: Develop customized training programs based on client needs and roles.
Conduct interactive and engaging training sessions both onsite and remotely.
Provide ongoing support and resources to facilitate user adoption and proficiency.
- Pre-Site Preparation and Post-Implementation Feedback: Collaborate with clients to prepare for implementation, including data migration and system setup.
Ensure thorough testing and validation before going live.
Gather feedback post-implementation to identify areas for improvement and address any concerns promptly.
- Proactive Account Reviews: Schedule regular account reviews with clients to assess satisfaction levels and identify opportunities for enhancement.
Use feedback from reviews to drive continuous improvement and strengthen customer relationships.
- Contribute to Product Improvement and Innovation: Serve as a bridge between clients and the product development team.
Collect and analyze customer feedback to inform product enhancements and new feature development.
Advocate for customer needs and priorities within the organization.
- Effective Communication and Stakeholder Management: Maintain open lines of communication with clients and internal stakeholders throughout the project lifecycle.
Set clear expectations and ensure alignment on project goals and deliverables.
Handle escalations promptly and professionally, seeking resolutions that prioritize customer satisfaction.
- Documentation and Knowledge Sharing: Document project activities, decisions, and outcomes for future reference and continuous improvement.
Share best practices and lessons learned with the broader team to enhance overall service delivery.
General Manager Operations
Kings Group Ventures, KGV, Circle of Crust
04.2018 - 06.2022
- Brand Creation and Expansion: Successfully launched and expanded the Circle of Crust brand across multiple locations in India (Pune, Punjab) and Dubai.
Oversaw the opening of central kitchens, purchase stores, and retail outlets to support brand growth and operational efficiency.
- Operations Process and Brand Standards: Developed and implemented standardized operational processes and brand standards adhering to Quick Service Restaurant (QSR) formats.
Ensured consistency in operations across all outlets to deliver high-quality products and services.
- Menu Designing and Recipe Costing: Led menu design and engineering efforts, optimizing offerings for customer appeal and profitability.
Conducted recipe costing and implemented cost control measures to manage food costs effectively.
- Supply Chain and Inventory Management: Managed the end-to-end supply chain and inventory to maintain product availability and cost efficiency.
Established supplier relationships and negotiated favorable terms to support business operations.
- Financial Management and Budgeting: Developed and managed budgets for the entire pizza chain, monitoring expenses and optimizing profitability.
Conducted financial analysis to identify opportunities for cost savings and revenue growth.
- Logistics Operations: Setup central kitchens and central purchase operations to streamline logistics and supply chain activities.
Designed and implemented SOPs to ensure efficient and effective logistics management.
- Marketing Support and Promotions: Collaborated with the marketing team to design monthly promotional calendars and offers.
Implemented promotional campaigns effectively across all restaurant locations.
- Team Leadership and Development: Provided strong leadership and mentorship to store managers and operational teams.
Fostered a culture of teamwork, accountability, and continuous improvement within the operations department.
- Centralized Call Center Setup: Designed and established a centralized call center for Pune region operations.
Developed order taking processes and implemented monitoring modules for daily activities.
- SOP Development and Implementation: Created SOPs for central purchase, finance activities, and call center operations, ensuring standardized and efficient workflows.
Head of Operations
Phoenix Mills- Bellona Hospitality Services Ltd
08.2015 - 03.2018
- Building and Sustaining Operations for Multiple Brands: Successfully established and streamlined operations for 8 new hospitality brands.
Implemented systems and processes to ensure efficient day-to-day operations across all units.
- Revenue Growth and Generation: Developed strategies to drive revenue growth and achieve superior performance across all brands.
Conducted thorough product, market, and revenue analysis to identify growth opportunities.
- Team Leadership and Development: Led and mentored a team of high-potential managers and hospitality professionals.
Fostered a culture of teamwork, accountability, and continuous improvement.
- Multi-Unit Operations Management: Managed multi-unit operations effectively, ensuring consistency in service and quality across locations.
Implemented best practices for operational efficiency and cost control.
- Vendor Sourcing and Negotiation: Identified and sourced vendors for products and services, negotiating favorable terms and contracts.
Ensured quality standards and cost-efficiency in vendor relationships.
- Revenue and P&L Management: Oversaw revenue management and profit & loss (P&L) analysis for all brands.
Implemented strategies to optimize profitability and financial performance.
- Strategic Alliances and Partnerships: Established strategic alliances with partners to enhance brand visibility and market reach.
Leveraged partnerships for mutual business growth and expansion.
- Customer Relations and Satisfaction: Prioritized customer relations and satisfaction, implementing initiatives to enhance the guest experience.
Addressed customer feedback and concerns promptly to maintain high levels of satisfaction.
- SOPs Development and Process Improvement: Developed standardized operating procedures (SOPs) and processes to ensure consistency and quality.
Implemented internal and external audit mechanisms to monitor compliance and efficiency.
- Training and Mentoring: Conducted training programs for staff to enhance skills and performance.
Mentored team members to nurture talent and drive professional development.
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.
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
Chef De Partie
Taj Hotels Resorts and Palaces- Taj Land's End Mumbai
06.2006 - 05.2011
- Joined Taj Group of Hotels & Resorts under the Taj Hospitality Training Program (THTP) - A management trainee program in the Food & Beverage Production department
- My journey in Taj was with multiple Taj Luxury hotels like Taj West End Hotel Bangalore, Taj Connemara- Chennai & Taj Land's End Mumbai
- My specialization was in Continental & Italian Cuisine but also had a good hand on Indian, Chinese & Japanese cuisine.
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
Functional Competencies
Business Development
Operations Management
Retail Operations
Customer Service & Experience
Brand Strategy
New Projects and Restaurants Openings
Guest Relationship Management
New Product Implementation
Market Research
Brand Strategy
P&L Analysis
Menu Design and Engineering
F&B Controls and Purchase
Feedback Management
Training & Coaching
Languages
English
Advanced
C1
Hindi
Advanced
C1
Marathi
Advanced
C1
Punjabi
Intermediate
B1
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Affiliations
- 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
Vice President of Operations
TSK Foodworks [ Telangana Spice Kitchen ]
11.2023 - Current
Senior Consultant Client Services
Unifocus
07.2022 - 09.2023
General Manager Operations
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
Operation Manager
Mirah Hospitality Pvt Ltd
02.2012 - 05.2014
Restaurant Manager
Ruby Tuesday Nariman Point
06.2011 - 02.2012
Chef De Partie
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
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