DIPTI SURVE

* Key role in planning and execution of food operations, conferences, special events at multiple corporate clients.

* Working on budget and GOP as per site operations.

* Monitoring safety and hygiene in food areas by conducting site audits

* Vendor evaluation & quality check as per company standards.

* Regular meetings with multiple clients to review operations and implementing processes to enhance services by analyzing feedbacks.

* Planning and organizing festival, special theme lunches at client sites.

* Coordinating with centralized SCM team & site managers for new purchase at sites by aligning requirements

* Monitoring daily Foodcourt operations & events at client premises.

* Working on MIS to generate more GOP as per budget for cafeteria and banquet operations.

* Handling on site team of 45 food service & production staff with high standards of services and preparing their monthly payroll data.

* Managing food safety and hygiene in cafeteria by conducting regular monitoring, briefings, and documentations.

* Supervising stock inventory and regular check on material consumption to maintain food cost as per budget.

* Material quality check standards and communicate the same with centralized sourcing team for any gaps.

* Meetings with clients to review daily operations and taking feedback to implement progressions accordingly.

* Managing cafeteria inventory and preparing PR for new purchases with proper documentations and client approvals. * Conducting R&R, trainings for all staff on importance of food safety, personal grooming & hygiene, controlling food wastage, work safety, service standards, communication skills

* Key role in planning and monitoring of regular food operations, regular & VIP events, and guest house operations at multiple locations.

* Guest House Management – Safety audits, Quality checks, Inventory & Asset verification, Staff trainings & documentations.

* Maintained records of food audits conducted on site and providing reports to clients in timely manner with recommendation possible approaches to close gaps & follow up on the same with IFM team.

* Regular quality check of raw material and vendor evaluation to maintain high service standards.

* Scrutinized employee feedback and accordingly implemented advanced processes.

* Key role in planning food operation for offices and coordinated with onsite team for standard procedures and systems.

* Planned special corporate events as per client requirement and executed with coordination of team.

* Responsible in managing budgets with the evaluation of sales and profitability.

* Visited all sites regularly to check food operations and shared the reports with senior managements.

* Maintained records of client’s feedback and prepared database to evaluate the services.

* Planned & Executed Cafeteria operations for students and faculty members according to their preferences and nutritional values.

* Managed on- site team of 20 food service & kitchen operations staff with high standard of hygiene and cleanliness at cafeteria premises.

* Handled regular and VIP events from planning till execution. * Responsible for maintaining all relevant reports, checklists and legal documents required for on-site food operations.

* Evaluated client’s feedback on regular basis and created innovative menu to enhance the daily cafeteria operations.

* Developed set catering procedures on site with defined client’s expectations by planning & executing cafeteria operations.

* Had undertaken special training and programs with staff on hygiene and food safety, dietary balance in menu planning, hygiene audits.

* Provided P&L reports to the management and maintained feedback, complaints & client anticipations.

* Promoted banquet venues for corporate and social events, conferences, get together etc.

* Confirmed the deal with competitive proposals, menu, and other amenities for respective functions.

* Coordinated with banquet operations team to make proper arrangements on event day.

* Analyzed monthly banquet sale budget and made necessary POA along with senior management to achieve the same.

* Member of the pre-opening team coordinated with senior management to set banquet proposals.

* Managed social & corporate events by setting up menus and other requirements.

* Coordinated with F&B outlets as a SPOC for in-house events and maintained events data, feedback.