Dec 2016 – Present · 9 yrs 4 mos · Navi Mumbai, Maharashtra, India · On-site

• Owner-operator of 7 hospitality brands across dine-in, lounge, and cloud kitchen formats
• Brands under management:
• Lord ForkLore – Book-themed dine-in restaurant
• Kalp – Elevated cuisine and cocktails
• Zero Degree – Lounge and bar
• Annada, Bisquette, Chindian, Pincuk – Cloud kitchen brands (Airoli, Navi Mumbai)
• Key responsibilities & outcomes:
• End-to-end ownership: concept design → launch → scaling → profitability
• Full P&L accountability across all brands (revenue, COGS, labor, occupancy, marketing)
• Managed vendor negotiations, staffing, compliance, inventory systems, and guest experience at scale
• Operated on Zomato/Swiggy for 6+ years; deep fluency in delivery logistics, POS integration, commission structures, and aggregator power dynamics
• Built hybrid operating model (dine-in + delivery) to stress-test kitchen workflows under variable demand
• Observed systematic margin erosion across restaurant partners due to platform commission creep, discounting pressure, and delayed payout cycles. This became the founding thesis for Hivago.

May 2015 – Oct 2016 · 1 yr 5 mos · Mumbai, Maharashtra, India · On-site

• Led last-mile food delivery operations for India's flagship luxury hotel
• Managed end-to-end in-room dining operations for 560+ rooms across a landmark luxury property with 24/7 service standards
• Owned the complete delivery value chain: order capture → kitchen coordination → tray assembly → room delivery → service recovery, essentially running a high-stakes, last-mile food delivery operation at luxury-hotel SLAs
• Led a team of 25+ staff across order-taking, kitchen liaison, runners, and supervisors; accountable for scheduling, training, and performance management
• Orchestrated real-time logistics across multiple kitchens (Indian, Continental, Patisserie, Bar) to ensure sub-20-minute delivery times during peak demand windows
• Managed guest expectations in a zero-tolerance-for-error environment: VIPs, dignitaries, and ultra-high-net-worth travellers where service failure = reputational risk
• Implemented process improvements that reduced average delivery time by 15% while maintaining 95%+ guest satisfaction scores
• Gained deep operational fluency in: demand forecasting, kitchen-to-delivery handoff optimization, real-time order tracking, complaint resolution, and high-pressure execution under variable load

Sep 2013 – May 2015 · 1 yr 8 mos · Mumbai, Maharashtra, India · On-site

• Led launch and operations of Cesky, a European fine-dining concept
• Handpicked by expat Chef Christian Cilia to lead the launch of Cesky, a new European fine-dining restaurant, based on my previous experience working under Chef Albert Roux at Sofitel London
• Instrumental in full concept development: restaurant positioning, ambiance design, service flow, and guest experience strategy
• Co-created the complete menu and wine program: collaborated directly with Chef Cilia on menu engineering, ingredient sourcing, pricing strategy, and dish presentation standards
• Curated an elevated wine list aligned with European fine-dining standards, including supplier negotiations, inventory planning, and sommelier training for service staff
• Managed full restaurant P&L post-launch: revenue optimization, cost controls, staffing, vendor management, and compliance
• Led operational execution across service delivery, team training, and guest satisfaction consistently achieving high ratings and repeat patronage
• Built Cesky from concept to profitable operation, demonstrating end-to-end capability in launching and scaling hospitality ventures

May 2011 – Aug 2013 · 2 yrs 3 mos · Mumbai, Maharashtra, India · On-site

• Managed all-day dining and in-room dining operations
• Led dual-format operations: managed both Tiara (all-day dining restaurant) and in-room dining simultaneously, handling variable demand across breakfast, lunch, dinner, and 24/7 room service
• Accountable for end-to-end execution across both outlets: guest experience, kitchen coordination, staff scheduling, inventory management, and service quality standards
• Managed in-room dining logistics: order capture, kitchen communication, tray assembly, delivery coordination, and complaint resolution early exposure to last-mile delivery operations that would later inform my work at Taj and eventually Hivago
• Supported restaurant P&L, vendor relationships, POS systems, and operational compliance
• Built operational fluency across multiple service formats (buffet, à la carte, room service) and trained junior staff on luxury hospitality standards
• Developed the foundation and credibility that led to my selection for the Cesky launch by Chef Christian Cilia

Oct 2007 – Jan 2011 · 3 yrs 3 mos · London Area, United Kingdom · On-site

• Fine dining service at Brasserie Roux, under the legacy of Chef Albert Roux
• Delivered white-glove service at Brasserie Roux, a restaurant menu curated and consulted by Chef Albert Roux, the first UK chef to receive 3 Michelin stars
• Operated in a Michelin-adjacent environment where precision, technique, and service choreography were non-negotiable
• Managed guest interactions, table-side preparation, and service execution for high-net-worth international clientele
• Gained deep exposure to European fine-dining standards, wine service, menu mechanics, and kitchen-front-of-house coordination under one of the industry's most respected culinary legacies
• This experience became the credibility foundation that led Chef Christian Cilia to handpick me years later to co-create and launch Cesky

Aug 2005 – Sep 2007 · 2 yrs 1 mo · Mumbai, Maharashtra, India · On-site

• Multi-format luxury hospitality operations across lounge bar and specialty dining
• Bombay High (Lounge Bar) - Starting Role:
• Began career in luxury bar operations; learned beverage service, inventory control, guest relations, and high-volume service execution
• Gained foundational exposure to hospitality operations, team dynamics, and Marriott Luxury Collection service standards
• Pan Asian (Specialty Restaurant) - Formative Experience:
• Transferred to ITC's specialty pan-asian cuisine restaurant, marking my first deep exposure to Asian culinary techniques, flavour profiles, and operational nuances
• Learned the intricacies of Pan-Asian cuisine: wok cooking techniques, ingredient sourcing, spice balancing, presentation standards, and regional variations (Thai, Chinese, Vietnamese, Japanese)
• This formative experience planted the seed for what would become Pincuk, my Pan-Asian cloud kitchen brand launched over a decade later in Airoli
• Built early-career fluency in multi-cuisine restaurant operations, service choreography, and guest experience management