A self-motivated professional with 5+ years of experience in hospitality management, specializing in building and growing ventures in the Food and Beverage sector. Expertise in Business Development, Marketing and Strategic collaborations.
Built a healthy single diner delivery venture, providing customised subscription and ala carte meal plans.
Improved business development and key account management directly accounting for 60% of sales.
Improved average ticket size by 20% through enhanced offerings based on ordering and market trends.
Established a 600+ client base within 4 months of operarations through a targeted branding approach.
Junior Sous Chef – ITC Ltd- Hotel Operations
Led a team of 40 for end-to-end planning and production for 15+ Food and Beverage outlets across multiple ITC Luxury Collection Hotels.
Conceptualized and executed marketing strategies through promotional fests, managing social media campaigns through influencer engagement and food styling sessions.
Junior Sous Chef – ITC Ltd. - R&D, Ready to Eat Foods
Spearheaded the core team that conceptualized the setup, food trials, menu standardization, and execution of the first of its kind ‘ITC MasterChef café, a venture of ITC Frozen Foods Division, Bangalore.
Managed the coordination for product trials and roll-out for 32+ lactose-free nut and seed milk-based lactose-free offerings across 15+ ITC Luxury collection Hotels pan India.
Assistant Manager – Carlson Rezidor Group of Hotels
Leveraged guest feedback through data collation, analyzed customer preferences, and worked on enhancing the existing range of offerings.