03
PEOPLE & OPERATIONS

Great hospitality depends on great people, but consistency comes from systems.

I work across restaurant operations, SOPs, recipe costing, inventory, procurement, vendor management, budgeting, forecasting and P&L tracking. At the same time, I work with teams on recruitment, training, service excellence, upselling, complaint handling and performance.

I have managed portfolios of up to 22 units across 14 cities and teams of more than 350 people, across operations, kitchen, marketing and supply chain.

In one 21-unit operation, I led a turnaround covering procurement, labour scheduling, pricing, cost controls and stock and cash leakages.

My objective is straightforward: better systems, better people and tighter operational control — creating restaurants that perform consistently every day.