About
Hospitality professional with extensive experience in restaurant, cafe, bar, and fine-dining operations. Strong background in team leadership, guest relations, operations management, and business growth across multi-format food and beverage venues.
Experience
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Founder and independently managed the day-to-day operations of Crazy Bundle CaféFreelance · Vyankatesh Nagar, Nandanwan, NagpurOct 2024 – Jan 2026
Founded and independently managed the day-to-day operations of Crazy Bundle Café, overseeing business activities from setup through daily operations. Managed cafe operations, customer service, sales, inventory, procurement, vendor coordination, staff scheduling, training, supervision, billing, record keeping, purchasing, and daily financial reconciliation. Monitored sales, expenses, cash flow, and operational costs, maintained food quality and service standards, and planned promotional activities to increase customer engagement and repeat business.
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Manager – OperationsHarshala Enterprises Private Ltd. · Nagpur, MaharashtraApr 2012 – Mar 2018
Led operations and teams across Ten Downing Street and Amaira Fine Dine. Managed recruitment, onboarding, training, scheduling, performance, restaurant setup, manpower planning, operational execution, inventory, purchasing, budgets, customer service, promotions, and revenue growth.
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Freelance Hospitality ConsultantFreelance · Nagpur, MaharashtraMay 2010 – Mar 2012
Led end-to-end restaurant setup from planning to launch readiness. Established organizational structure, operational workflows, SOPs, kitchen, restaurant and menu setup, built and trained the initial operating team, implemented standardized procedures, and supported event planning and execution.
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Manager – OperationsCavim Hospitality Pvt. Ltd. · Nariman Point, MumbaiNov 2008 – Feb 2010
Led end-to-end recruitment, built service teams across restaurant, kitchen, and lounge operations, managed staff scheduling, station allocation, performance, training, peak operations, special events, and high-profile guest engagements, and maintained standards of guest satisfaction, food quality, hygiene, and operational discipline.
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RoleBay Leaf Hospitality · Andheri East, MumbaiJun 2008 – Oct 2008
Led and coordinated teams across eight specialty food counters, optimized staff deployment and shift coordination, trained team members on service standards and customer handling, coordinated kitchen and frontline teams, and maintained service quality, hygiene, and customer satisfaction.
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Unit Head – Fine Dining OperationsEmerald Park HotelsJan 2005 – Feb 2008
Led fine dining, kitchen, bar, and service operations; launched and developed new brands and concepts; established an industrial catering division; managed recruitment, training, appraisals, budgets, purchasing, inventory, cost control, and overall financial performance; and drove revenue and profit growth through menu strategy, promotions, and process optimization.