Personal updated resume, willing to accept challenges coming my way in the realm of food & beverage operations, either on a consulting basis or as a full-time opportunity

1. SRIRAM SUBRAMANIAM
CAREER PROGRESSION DETAILS
alias Sunny Sriram
(‘Sunny’ prefixed during the overseas sojourns in
Japan and New Zealand to enable pronunciation
convenience, has remained entrenched in the
professional realm!)
Address: B4 Anubhav CHS, Sri Raghavendra
Swami Marg, Sarvodaya Nagar, Mulund West,
Mumbai, Maharashtra, India 400080.
Email: sunnysriram@gmail.com
Mobile: +919769545955

2. PERSONAL STATEMENT
A consummate hospitality professional, enriched with a
multi-cultural exposure of over 26 years in supervisory
and senior positions. The diverse experience includes
managing a wide range of hospitality operations, from
boutique QSRs and coffee chains, urban Business hotels
to Heritage hotels, Wildlife Park resorts to Boutique
hotels, Resorts & Motels. Adept in managing QSRs,
especially chain-stores; conceptualizing, installing and
operating fine dine & specialty restaurants; restrobars,
interactive dining areas, banqueting and industrial
catering operations. Have had an enriched exposure in
project stages of heritage hotels, business boutique
hotels and pilgrimage resorts as well.

3. CORE COMPETENCIES
Germinating greenhorn projects
ROI strategizing
F&b marketing and business development
Good articulation skills, strengths in merging
performances with enduring relationships
 Multi-tasking in multi-cultural environments the
forte
Strengths in analytics while choosing alternatives
for decision making

4. CAREER SUMMARY
India:
Arrow Hospitality Consulting, Chief Consultant and Proprietor since April 2012
Aromas Café & Lounges (Ideal Hospitality Private Limited), President from February
2009 – February 2012. Wo r ke d u n d e r p r i n c i p a l s b a s e d a t
B r i s b a n e , W Au s t r a l i a fo r s e t t i n g u p b o u t i q u e c a f é Q S R
c h a i n i n I n d i a a n d m e n t o r i n g i t s i n i t i a l p h a s e
Rodas , a boutique Ecotel Hotel (Concept Hospitality Limited), General Manager
during Dec 2001 – Dec 2006
Lotus Nikko Hotels & Restaurants, Group General Manager during Apr 2001 - Dec
2001
WelcomHeritage Noor-us-Sabah Palace, General Manager from Jul 2000 - Jan 2001
The Sariska Group of Hotels, Vice President - Operations & Sales from Sept 1999 -
Jun 2000
New Zealand:
Easydine Consulting, Managing Director from Apr 2007 - Feb 2009
Japan:
The Taj Mahal Group, GM Operations & Sales from Sept 1994 - May 1999

5. CAREER IN CHRONOLOGICAL DETAIL
Since April, 2012
ARROW Hospitality Consulting (Founder & Principal Consultant)
Details of prowess summary in ensuing slides…
February 15th 2009 until February 14th 2012 - Mumbai
Aromas Cafe & Lounge (Ideal Hospitality Private Limited) www.aromas.asia,
Position: President
Reporting to: Chairman and Managing Director
Responsibilities: Mentored the Indian JV partner at the onset of operations,
under guidance from Aromas Australia, the gourmet coffee chain, HQ in
Brisbane. The primary task was to build an f&b organization with high
international standards. Gave vision and direction to business expansion
plans, and suitably amended strategies, keeping the focus on primary
objectives, which were to deliver operational break-even and ROI within
taut timelines. Codified processes for strict implementation for scalable
implementation. Also travelled extensively to Tier 1 and 2 cities pan-India
to study topical sensibilities and prepare region-specific templates for ROI
potential.

6. CONTD…2/-
Key responsibilities that remained until the tenure, besides leading the team, were:
(a) Prepare customized strategic business plans for
ROI of individual locations pan India based on
research on customer preferences and lifestyles.
Work to establish 99 outlets in Tier 1 and Tier 2
cities in Phase 1 plan.
(b) Formulate policies and budgets for performance;
monitor progress month-on-month and take
corrective action on variances.
(c) Review efforts to reduce Capex and Opex costs while increasing covers and APC in all
outlets.
(d) Maintain rapport with landlords and stakeholders, and ensure statutory
compliances.
Achievements: Successfully installed 7 outlets in just over a year, and well set to open
multiple outlets in 2012 ~2013.

7. CONTD..3/-
April 22nd 2007 ~ January 5th 2009 - Auckland
Easydine Consulting
Position: Managing Director
Clients: Sai Motels Ltd., Auckland; Dakshin Food Products Ltd., Auckland;
Denny’s Restaurants, New Zealand; Spice Traders Ltd. , Auckland, Concordia
Institute of Business, Auckland, Auckland University Canteen.
For Sai Motels Ltd., Consultant–cum-Resident Business Development
Manager . The role involved daily
operations as well as marketing the
property through corporates. revamping
the motel by adding dining hall,
conference venue and swimming pool.
Personalized operations and marketed
the property resulting in 38% growth,
despite the recession.

8. CONTD..4/-
For Dakshin Food Products Ltd. (Jewel of India Restaurant, Mission Bay, Auckland;
Office catering operations; South Indian brunch service; Ready-to-eat packaged
foods marketing). In Auckland's oldest
170-cover Indian restaurant, streamlined
operations and achieved growth
in sales, customer service and productivity.
Planned and executed the commencement of
brunch service. Besides drafting Standard
Operating Procedures and framework for
service quality audits, worked hands-on in the
restaurant. Conceptualized and commissioned the Office catering which grew
from zero to 17 clients within 3 months. Sales rose by 31% during this period,
with a healthy upward trend at the time of closure of contract.
For Spice Traders Ltd., gave consultancy that included handling of daily operations
and marketing. Achieved a 22% increase in sales within a short period of time
for their Oriental outlet in Albany.

9. CONTD..5/-
February 22nd 2007 ~ April 21st 2007 - Auckland
Denny’s Restaurants, New Zealand
Position: Training Manager
Reporting to Chairman
Responsibilities: Initial responsibilities were to manage flagship restaurants at
Manukau and New Lynn, and thereafter deputed to revise existing Standard
Operating Procedures and conduct scheduled technical training programmes
exclusively for supervisory staff across the 6 stores in New Zealand.
December 2001 ~ December 2006 - Mumbai
RODAS, an Ecotel Hotel, managed by Concept Hospitality Limited, Mumbai, India
(www.rodashotel.com. Part of the Orchid group of hotels. Ecotel operates
environmentally sensitive hotels)
Position: General Manager
Reporting to: Technical Director
Responsibilities: Sales & Marketing, Daily operations, Budgeting, besides initiating
and conceptualizing projects of 4 new food & beverage outlets.

10. CONTD.. 6/-
Achievements: a) ROI in 3 years and 8 months; b) the highest GOP per employee in
the Group, c) the lowest Cost % to Sales in the Group, d) the lowest manpower
attrition % in the Group. As GM of the luxury boutique township hotel in North
Mumbai, the unit rose from a fledgling 36 room and 11 serviced apartments, a
coffee shop, to a specialty interactive Oriental
restaurant, 4 banquet halls, a rooftop
barbeque, a Patisserie, a 'Room Service'
operation catering to the township, a
Discotheque, an event-based Restrobar,
outdoor catering operations, Industrial
catering, besides two off-location f&b outlets.
The role included business development, creating
business plans and execute the timebound strategy plans. During the 5 years,
presentations and pitches were given to corporates, and strategic contracts
were negotiated in view with the boutique nature of operations. Conceptualized
over 50 events and festivals to promote f&b outlets and maintained a high ARR.

11. CONTD..7/-
Key projects handled were
(a) Launch of Zwigs, a trendy nightclub and musical theatre, that catered to the
over 30,000 staff of call-centres in the close vicinity;
(b) Launch of the first event-based RestroBar of Mumbai, Aura, with live
entertainment packaged alongwith an eclectic gourmet cuisine;
(c) Launch of the first fully interactive fine-dine specialty Restaurant, the Far East;
(d) Launch of Industrial catering, RICK’s within the township.
Created a demand for fine dining (higher end APC) and industrial catering (lower
end APC), and executed the creation of 3 fine-dine specialty restaurants and
RICK's, an industrial catering unit. The hotel received various National awards in
Environment conservation.
April 2001 ~ December 2001 – New Delhi
Lotus Nikko Hotels & Restaurants, New Delhi, India
5 Specialty Oriental Restaurants in New Delhi, and Buddhist circuit Hotels in
Kushinagar and Shravasti, and an Indian restaurant in Nagoya, Japan.
Position: Group General Manager
Reporting to: Director

12. CONTD..8/-
Responsibilities: Primarily responsible for Sales & marketing, however the scope
included daily administration of the Restaurants and Hotels including planning
and execution of strategies, projects, kitchen management, training and
appointment and handling promotions.
Achievements: Successfully completed projects in Front office systems
Applications, Kitchen Facility Planning in the Hotels, Recruitment of Senior
Managerial staff. Created and installed Standard Operating Procedures for all
departments, including review of quality standards. Signed strategic contracts
with key travel companies for the promotion of Buddhist pilgrimage tours, and
installation of customized services to attract Japanese tourists.
July 2000 ~ March 2001 - Bhopal
WelcomHeritage Noor-us-Sabah Palace, Bhopal,
India; Position: General Manager
Reporting to: Chairman & Managing Director
Responsibilities: Main responsibility besides
managing day to day operations was to head
the Sales and marketing for the boutique
hotel.

13. CONTD.. 9/-
Achievements: Liaised with State Tourism officials to organize the first-ever state
convention on tourism, which was represented by all major international travel
agents. Prepared SOPs for the city's first specialty fine dine Indian kebab
restaurant.
September 1999 ~ June 2000 - Rajasthan
The Sariska Group of Hotels, affiliated to the HRH hotels, Rajasthan, India
The Sariska Palace & The Kuchaman Fort, Rajasthan, India
Position: Vice President - Operations & Sales
Reporting to: Managing Director
Responsibilities: To position the Resort as the
Best Heritage Hotel of the country.
Achievements: Won President's medal for the
'Best heritage Hotel‘. Marketed the popular
Sariska Stayput Series concept and the
hugely popular “Night trek into the Jungle”.
Designed and developed the Sariska
Hermitage - ayurvedic spa. I also executed
the facility planning & kitchen management prior to the launch of 'The
Kuchaman Fort', one of India’s largest fort hotel. Key Clients handled included
Heads of State - Queen Wilhelmina Armgart Beatrix of Netherlands with her
family and entourage during the Millennium; and Richard Branson.

14. CONTD.. 10/-
Sept 1994 ~ May 1999 - Japan
The Taj Mahal Group, Sapporo, Hokkaido, Japan
7 Indian Specialty as QSRs and 21 takeaways in
Hokkaido, Japan.
Position: GM, Operations & Sales
Reporting to: Chairman & Managing Director
Responsibilities: Incharge of daily Operations
and Sales and Marketing.
Achievements: Conceptualized a central
production unit for standardization of operations. Executed 4 food festivals that
received extensive media coverage. Initiated automation for efficient MIS,
Logistics and Inventory Management. Pivotal in the over 400% increase in sales
at one of the premier restaurants.

15. CONTD..11/-
Earlier:
Food & Beverage Manager, Clarks Shiraz, Agra. June 1994 ~ September 1994
Bhatnagar Hotels & Resorts Ltd., New Delhi, India. April 1990 ~ June 1994
[Restaurant Manager; Resident Manager, Hotel Hawa Mahal, Jaipur; General Manager,
Hotels, Manali ; Group General Manager]
Assistant Manager Banquets, Ambassador Pallava, Chennai, India. July 1987 ~
December 1989.
Started hospitality career subsequent to completing Diploma in Hotel Management, as
Management trainee at Taj Group of hotels, Chennai

16. Academia Summary and Professional development
University of Delhi Bachelor of Commerce degree 1986
Institute of Hotel Management, Diploma in Hotel Management, 1987, Chennai,
India Catering Technology and Applied Nutrition
Masters in Business administration in Marketing (unfinished, 1990 - 1991) from
Newport University, California.
Auckland Regional Council General Manager's Certificate & License Controller
Qualification (NZ) 2007.
Presented a white paper to the Ministry of Tourism, Government of India on
destination analysis and marketing of the Bastar region of Madhya Pradesh with
self-experienced successful case study presentations from Sariska, Kuchaman,
Kushinagar and Shravasti.
Gave various representations on behalf of the Ecotel Group on environmentally
sensitive topics in seminars. Applied for and was successful in achieving the
prestigious 'Five Globes' quality standards from HVS International, a worldwide
environmental credit rating organization.
Achieved a '9, 9’ Managerial Grid stress assessment level during a corporate
training programme in 2005.
Was lauded as best speaker at the India International Coffee Festival 2012, as
invited speaker on the topic, ‘Café Experience in India’.
IT Credentials
Fluency in Computer applications: Lotus 123 & MS Office
Working knowledge of Hotel Operations softwares: Shawman, Roonsoft, Fidelio,
TCS.

17. LIST OF SUCCESSFULLY COMPLETED F&B PROJECTS - PAGE 1
Coffee Shops:
 Salt & Pepper, Chennai
 Bansuri, Agra
 Blossoms, Jaipur
 Parabola (World cuisine buffet coffee shop) Mumbai
 Aromas Café & Lounges at (1) Powai, (2) Dhole-Patil Road, (3) Koregaon
Park, (4) Thane, (5) Fergusson College Road, (6) Bandra
 Denny’s (Round-the-clock Family dining) at Manukau & New Lynn,
Auckland
Fine-dines:
 Talk of the Town (Fine-dine Continental Restaurant), Chennai
 New Delhi Metro (Themed multi-cuisine Restaurant), New Delhi
 Taj Mahal (Indian fine-dine specialty) at Honten, Kita-2-Jyo, ….

18. LIST OF SUCCESSFULLY COMPLETED F&B PROJECTS - PAGE 2
 …..Taj Mahal restaurants at Factory-ten, Nishioka, Asahikawa,
Miyanomori, Otaru (Hokkaido, Japan)
 Lotus Restaurants (Oriental fine-dine specialty) at Malcha Marg,
Bhikaji-Cama Place, Punjabi Bagh, New Delhi
 Far East (Oriental fine-dine specialty), Mumbai
 Jewel of India (Indian fine-dine specialty), Mission Bay, Auckland
 Aanch Indian fine-dine; XTC exclusive bar lounge; Kash hookah
lounge, Shoppers Stop Rajouri Garden, New Delhi
Lounge Bar:
 Society (A Grade Bar), Chennai
 Alleycat Bar, Hiranandani Meadows, Thane
 Aura (RestroBar & Lounge), Mumbai
 XTC (exclusive bar lounge); Kash (hookah lounge), New Delhi

19. LIST OF SUCCESSFULLY COMPLETED F&B PROJECTS - PAGE 3
Banquets:
 Dynasty (Banquet Hall), Chennai
 Pavilion (Banquet halls /Exclusive on location banqueting),
Mumbai
 Oasis Banquets, Hiranandani Estate, Thane
 Gallery (Banquet Hall), Auckland
QSRs:
 Domino's, South Extension Part II, New Delhi
 Taj Express (Indian Takeaway) at Mitsukoshi, Seiyu & Seibu,
Sapporo, Japan
 Lemongrass Thai Malay kiosk, Albany, Auckland
 Spice Traders (Indian takeaway), Onehunga, Auckland

20. LIST OF SUCCESSFULLY COMPLETED F&B PROJECTS - PAGE 4
 Auckland University of Technology Canteen, Auckland Domain
 Aromas Express Café s at Ghatkopar and within Crisil office
 Soup Bowl (India’s only soup chain) at Mumbai, Thane, Pune and
Bengaluru
Discotheques:
 Saturdate (Discotheque), Chennai
 Zwigs (Discotheque), Mumbai
Industrial Catering:
 RICK's (Industrial catering operations), Mumbai
 Dakshin Industrial catering (Indian cuisine office catering), Auckland

21. The ‘Experience’ specialists!
Proprietor & Chief Consultant
A Prowess Summary

22. WELCOME TO AN EXPERIENCE OF OPPORTUNITY CREATION
Extend your
hand! Let us
handhold you
through an
exciting
process of
consummation
of hospitality
success.
A team of hospitality professionals brought
together from a virtual pool to create synergies for
the flow of positive energies towards completion of
assignments. This briefly describes what to expect
from ARROW Hospitality Consulting.
Whether incubating a hospitality venture,
expanding or seeking solutions in existing outlets,
call us and let’s chat.
Our hands-on consulting is based on decades of
successfully understanding the industry in all its
facets.
An exclusive team shall be created to work on your
projects from the corpus of professional talent
available with us, to deliver extraordinary results
within tight deadlines.

23. THE CONCEPT OF ‘EXPERIENCE’ CONSULTING
In the business of
restaurants, where
besides huge
investments by the
entrepreneurs,
careers of a
number of
professionals
depend on the
success of the f&b
establishment,
you’d need experts
to hold your hand.
Imagine walking into a cafe and smelling freshly
ground coffee, the sensation of the just-about-right
temperature, and pleasant chatter. You would want
to linger around, savor the pleasant feel it gives
your heart, and enjoy the 'experience‘. More than
attentive service, great food and impeccable
interiors, it is this experience that draws patrons to
their favorite eatery time and again.
As 'experience specialists‘, we make your staff feel
happy working, since only happy staff can make
guests happy. Valuable data collected during
operations is corroborated and post analysis,
course correction alternatives are presented. The
result:, higher mileage of productivity, better
presentation, increasing revenues and repeat new
customers.

24. THE SKULL AND BONES, NUTS AND GEARS
We have put down
a brief perspective
of what we do, but
this need not be
seen as limiting, as
requirements are
multi-dimensional
dependant on the
project.
Conduct effective research for multi-national
chains prospecting hospitality business in India.
Assess the requirement in realistic terms to
make business / working plan for establishing an
individual outlet / chain organization in the field of
hospitality
Make objective assessment of the organization’s
operational and training needs, including a
preliminary SWOT analysis
Assist in screening prospective locations for food
& beverage outlets; identification and finalization
on the basis of FiftyPointer* - a customized
package relevant to F&B outlets.
Work out Facility and Layout Plans and provide
alternate options for back areas (Receiving, Staff,
Admin, Security, Warehouse / Stores, Utility
Services, Maintenance and Back-up Power, etc.)
and front areas (Operational areas including
Kitchen, Restaurants, Lounge, etc.)
*Arrow Hospitality Consulting specially created programme

25. TISSUE AND CARTILAGE, LEVERS AND FULCRUM
The ambit is
large, but
never
intimidating…
Create Franchising documentation, develop
appropriate ecosystem to attract franchisees,
clinch and facilitate a healthy franchise
relationship.
Assess equipments required to be purchased for
operations, customize wherever required, screen
vendors and select, finalize BOQ, negotiate rates
and execute projects till their satisfactory
completion. Also assist in sourcing original or
customized products of high quality.
Review and upgrade existing management
strategies and tools including drafting / redrafting
SOPs and quality thresholds.
Provide innovative marketing strategies keeping
in focus the company goals, targeted customer
profile and using the latest in innovative
techniques.
Conduct Mystery shopping reports followed up
with recommended corrective plan and evaluator
visits.

26. IMPLEMENTATION OF LIFE EXPERIENCES IN REAL SITUATIONS
Clarity of
thought and
purpose, and
understanding
strengths and
weaknesses is
half the battle
won!
Implement effective HR and training strategies to
win employee loyalty, motivation and input. Drive
performance excellence through organizational
development, improved internal communication
and customer service training.
Equip business with custom-designed policies,
human resources strategies, job descriptions,
training and evaluation tools. Coach Supervisors in
problem-solving, effective people management,
employee motivation and overall supervisory
performance.
Develop and facilitate customized training
programs, seminars, workshops and employee
communication sessions. Train Trainers in a group
setting or through one-on-one coaching sessions.
Provide effective Customer Service Training; lead
participants to focus on Customer needs and
expectations, adopt an integrative approach and
help achieve marketing and business objectives.

27. NO SHORTCUTS TO SUCCESS AND NO ELEVATOR TO REDEMPTION
A disciplined and
contended team,
willing to jump
when
commanded, and
thirsting to achieve
realistic goals can
accomplish the
unimaginable!
Prepare dynamic employee handbooks as key
reference tools and as training guidelines; develop /
revise existing training and operational manuals; re-
write job descriptions in a manner that realistically
indicates what and how team is expected to
perform, and on the basis of which performances
get evaluated.
Professional assistance in areas served
outsourced by the company, such as event
organization, executive search, locating required
suppliers, internet research and marketing, etc.
Work in tandem with other consultants whose
values, quality, and mode of operation are in
harmony with ours.
Thank you for your time!