Rishi Kothari

Organized and results-driven Senior F&B Operations Management professional with 13+ years of experience in the industry managing managing Multi Unit Cloud Kitchens, Casual Dining, Fast Casual, QSR and Cafes.

Consistently achieved performance goals, achieved consistent sales growth year on year, and reduced staff and operational costs by 5% — proven success in implementing brand standards and delivering results in a competitive food and beverage retail environment.

As someone who seeks out new strategies and skills, I can leverage my abilities in global and multicultural environments. My past work experience has given me opportunities to work in challenging environments, making me more adaptable to tough business situations

Operations Management F&B

Food & Beverage Manager 

Let’s Eat - (F&B Group with Restaurants, Catering and Cloud Kitchen) - Oct 2019 – November 2021
The group is a dynamic F&B Group which operates multiple F&B related business verticals, including but not
Limited to Restaurants, Catering, and Multiple Cloud Kitchen Locations and Concepts.
F&B - Head of Operations and Development
 Spearheading the overall business development plan and strategy for the company.
 Lead the planning, development and start-up of the Central Production and Cloud Kitchen units.
o Successfully launched 2 Locations, operating 14+ Brands within 12 months.
o Worked on Kitchen Flow and Design, IT, Tech Setup and Implementation.
o Involved in doing the feasibility plans for multiple locations within Dubai and UAE.
 Scouting, negotiating, and proposing new locations for the development of our brands and Cloud Kitchens.
 Development of Brands, Including Menu, SoP, Costing and Operating Standard for Cloud Brands.
o 14 Operating Brands + 4 in Development.
 Working closely with the marketing team to do market and competitor research.
o To identify gaps and needs in particular geographies and areas.
 Handling overall Operational and Administrative responsibilities for the Organization
 Implemented a system to develop and traceable and approved supply chain.
 Direct Reports include HR, Purchase, Admin and Marketing Departments.
Crave Restaurant Management – Oct -2017 – July 2019
CRM is a fast-growing management company that Operates Multiple Brands in Casual Dining, QSR, and Cloud Kitchens
in Abu Dhabi & Developing across other emirates. (Brands - SUMAQ and Joud Café – Specialty Coffee Shop)
Head of Operations & Development 
 Handling the overall business with full P&L Responsibility and reporting directly to the CEO.
 Development –Involved with Planning, Designing, and Execution of a purpose-built Central Kitchen – which 
also served as one of a kind delivery hub for all our concepts. 
 Advised the CEO to venture and develop the delivery focused brand and foray into Virtual Delivery Restaurants
o Develop new menus and concepts for the Cloud Kitchens, Delivered 9 Brands.
o Operated 2 Dark Kitchen Locations offering a total of 9 Cloud Brands.
 Proposed Development Plans backed by Feasibility studies for our Casual Dining Specialty Café.
 Developed and started implementation of restaurant operational systems, SOPs, manuals for all existing and 
upcoming projects.
 Implemented Performance management and measuring tools.
 KPI Matrix for Outlet management, covering P&L, Quality, Speed and Customer and Employee Satisfaction.
 Revamped the Organizational Structure with specific Authority matrix for the Operations team, in line with the 
updated Job Descriptions and profiles.
 Ensure only approved vendors are utilized to ensure best value and quality. 
 Implemented inventory and cost control systems; Prepared weekly /monthly/yearly budgets, forecasts and 
P&L statements;
 Joud Café – Winner of Timeout Abu Dhabi 2018- Best Café, 2019 Highly Recommended.

Texas Chicken - First Food Services - Olayan Food Division July 2016 –September 2017 
Texas Chicken is a convenience food brand Franchised and operated by Olayan Food Division in multiple countries 
across the GCC.
Multi Unit Operations Manager -Responsible for Managing Complete Operations of Multiple Locations (12+) 
across Dubai, UAE.
 Managing cumulative monthly revenues of 1.25 Million Dollar +.
 Managing Costs and Business Optimization- Reduced Operational expenses by up to 5%.
 Conducting Quality Service & Cleanliness audits and ensuring the brand standards are followed and 
implemented. Ensuring the required remedial action is carried out promptly. 
 Quality, Revenue, and Profitability Goals achieved most efficiently. 
 Maintained the highest Speed of Service and Restaurant Evaluation Scores.
 Planning and implementing quarterly and annual budgets, developing action plans to achieve goals and targets. 
 Responsible for ensuring compliance with EHS requirements of ENOC/EPPCO.
Allied Brothers Co. (Rumaithy Investment Group), Abu Dhabi Dec 2013- July 2016 
Allied Brothers Co. is the hospitality division of Abu Dhabi based Rumaithy Investment Group, with Master Franchises 
for multiple brands in the GCC/MENA region. The company has also successfully developed its brands. 
Operations Manager
 Handling Operations of 5+ Restaurants and Concepts with monthly sales of approximately AED 2 Million. 
 Operational responsibility in Concept creation/ Pre opening and Management for 3 Casual Dining and 2 
International franchises.
o Upscale Café & Restaurants - Café Diego –, The Shack – Fresh Seafood concept and Lavazza Expression Café. 
o Hwy55 Burgers Shakes and Fries – 50's Themed American Diner & Yam Yam to Go – A to go Asian Concept.
 Pre opening feasibility, budgeting, and cost Planning for all concepts franchised and In-house brands.
 Development and opening of 4 projects – Completed and delivered all four within approved timelines.
 Development of F&B Trading Division – Distribution of Veen Water, Approved for all UAE Presidential Flights.
SUBWAY (DA Inc.) Foodway Subway (UAE) and Al Dhya National Enterprise, Muscat, Oman 2009-2012 
Subway Restaurant is the largest single-brand restaurant chain and the largest restaurant operator globally.
Operations Manager and Field Consultant (2009-2012)
 Successfully managed operational and development activities of 25 restaurants within 2 countries. 
 Grew Average weekly sales from OMR1900 to OMR 3000 per store, over three years.
 Managed a team of 200+ employees, including five direct reporting Managers and over 20 restaurant 
supervisory staff, Reduced staff turnover by approximately 15%. 
 Successfully opened 8 new franchised restaurants and guided new franchisees pre-sale to ensure best 
practices and to attain maximum profitability.
 Reported directly to the Country Development Head and Regional Director of Development.
Food & Beverage Consultancy Projects
Below is a list of some F&B Consultancy projects done in an individual Capacity. 
 Operations Optimization and Food Cost Management – Which Wich – ( Trident Food’s UAE) 2018
 Concept Development and Menu Costing Project – Fat Cheeks Bake house - 2020

HULT INTERNATIONAL BUSINESS SCHOOL, Boston Massachusetts, August 2013
Master of Business Administration (MBA) 
 Winner, MBA Action Project (for a proposal designed to meet the growth and innovation within the 
Fortune 100)
 Dean’s List at the Hult International Business School
NORTHWOOD UNIVERSITY (USA), Swiss Campus, Montreux, Switzerland, June 2009
BBA (Honors) Dual Majors – Business Management and International Hospitality, Restaurant and Resort Management 
HOTEL INSTITUTE MONTREUX, Montreux, Switzerland, June 2007