VINEETH NAIR

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Report to the Group Managing Director.  Oversaw financial and operational performance, successfully managing an annual turnover of AED 4.2 million  Spearhead strategic planning, operational leadership, and financial management for multi-unit F&B outlets.  Responsible for 2,500 sq. ft. production facility along with two retail outlets (1550 sq. ft. and 820 sq. ft.), managing the complete lifecycle from design and construction to full operational launch, compliance, and staffing.  Collaborated with the Executive Chef to design and implement production plans, ensuring seamless supply of white- label artisanal chocolates, pastries, and cakes to leading hotels and cafés.  Responsible for budgeting, P&L oversight, vendor management, inventory control, and supply chain optimization.  Oversaw supply chain and logistics operations, ensuring regulatory compliance and consistent, timely delivery to high- profile hospitality clients.  Implemented a customer engagement practice by training staff to greet regular clients by name, enhancing recognition and customer satisfaction  Designed seasonal promotional campaigns around Ramadan and both Eids, leveraging Arabic sweets and chocolate ranges to drive customer engagement and revenue growth.  Managed a diverse team of 40 Plus employees, focusing on skill development, engagement, and retention to sustain long-term organizational success.  Worked closely with the Executive Chef – Hot Kitchen to upskill the production team, introducing time-based preparation methods that improved service speed and increased order turnaround.  Introduced automation systems, reducing manual workload by 25%.  Established pricing frameworks based on cost analysis, maintaining profitability without overpricing products  Strengthened organizational culture by training staff to embrace accountability and represent the brand with pride and responsibility  Designed and implemented marketing campaigns and upselling initiatives, driving higher sales and revenue growth.  Implemented and monitored compliance with UAE regulatory requirements, HACCP standards, and operational SOPs to ensure audit readiness and food safety.  Partnered with landlords, suppliers, and corporate entities to secure prime locations and strengthen business growth.  Analyzed competitor offerings and pricing models to refine product pricing and elevate guest experience. Achieved a 22% annual revenue increase by implementing targeted marketing campaigns and optimizing the menu offering.  Lowered operating expenses by 15% via supplier negotiations, consolidation, and cost-control initiatives  Increased outlet profitability by 20% by restructuring operations and streamlining resource allocation.  Delivered guest satisfaction scores exceeding 95% through staff coaching, service improvements, and quality assurance  Achieved a 25% reduction in employee turnover by implementing structured training and career development initiatives  Maintained high levels of repeat customers year-on-year through loyalty programs, service personalization, and engagement strategies.

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Directed daily restaurant operations across QSR, casual dining, and multi-cuisine outlets.  Planned and executed private catering events, delivering exceptional guest experiences and achieving profitability targets.  Collaborated with dhow cruise operators to deliver onsite buffet services, tailoring menus to suit the preferences of different tour groups  Encouraged staff to address regular customers by name, fostering personalized service and stronger customer loyalty  Collaborated with delivery partners to expand distribution reach and ensure customers received their orders as early as possible, maintaining freshness and service excellence  Implemented training programs to build staff menu expertise, giving them a competitive edge in delivering personalized recommendations and boosting sales. Led the pre-opening process of outlets, including recruitment, training, workflow planning, and SOP implementation  Managed workforce scheduling and daily service execution, ensuring efficiency and consistent brand experience  Conducted food safety and hygiene training programs, reinforcing compliance and high operational standards.  Negotiated and managed supplier contracts, streamlining procurement to ensure quality, consistency, and cost control  Designed and implemented loyalty programs and promotional campaigns, increasing repeat business and customer engagement  Optimized workflows to improve service speed and increase table turnover, boosting revenue potential. Implemented structured upselling strategies, increasing average transaction value and overall revenue. Key Results & Achievements:  Secured positive guest reviews across multiple outlets by driving service quality and operational consistency.  Achieved a 12% increase in average shift revenue by implementing upselling strategies and improving service speed  Achieved 7% reduction in supply costs by negotiating favorable terms with suppliers and optimizing procurement.  Delivered 10% above monthly sales targets by leveraging seasonal campaigns, upselling, and staff motivation.  Ensured full compliance in all audits through proactive monitoring, staff training, and adherence to regulatory requirements.  Enhanced workforce productivity by 15% by introducing performance tracking systems and operational improvements.  Achieved a 15% reduction in peak-hour wait times by streamlining kitchen workflows and improving staff allocation