Hitesh Suvarna
Mississauga,Canada
Summary
Seeking to take on more responsibility and challenging assignments to enhance skills, knowledge, and gain recognition. Looking to join a team-oriented environment that fosters growth and offers opportunities for career advancement, while making a meaningful impact on the organization.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Production Manager
Newest Toronto
01.2023 - 04.2025
- Operating on WINREST SOFTWARE
- Overseeing the employee workforce in the department
- Managing scheduling for maximum workforce efficiency
- Evaluating, adjusting and creating new policies and procedures as needed for effective operations
- Ensuring that HACCP,GMP & HSE guidelines are followed
- Operating Synerion Payroll software
- Acting as a liaison between management and Union workers
- Managing risk to minimize losses and maximize profits
- Leading and encouraging staff to operate at a high level of effectiveness
- Involved in MADINA /GEMBA audit
- Ensure that all food service deliveries are carried out as per contractual terms and conditions agreed upon.
- Initiate Menu reengineering to upgrade old menus and special event menus in line with the budget and coordinate with CSM
- Carry out kitchen, Supply, Warehouse, Cutlery, Tray-setup, Prep area operational Quality, and hygiene audits to check for confirmation to laid down processes and policies.
- Ensure that all the systems and processes are implemented and followed as per the company policy.
- Responsible for following up with Management on the effectiveness of each process and providing details on alterations to be made to the same day of Flight.
- Ensure the kitchen Quality, hygiene, and sanitization standards are maintained at each site as per Food Safety compliance.
- Supervises the execution of recipes, making sure that recipes maintain standardized so that the highest levels of food quality and consistency can be achieved in high-volume production
- Identifies and gets the right people involved to resolve product shortages
- Ensures proper equipment handling, cleanliness, storage, and maintenance; performs daily checks before and after production to maintain an efficient workflow.
- Motivates and directs team members to do what it takes to exceed customer expectations with food Works with team members to act on customer feedback and resolve customer complaints in a timely, friendly, and professional manner Coaches others on the management team with knowledge of culinary talent.
- Assists with Profit & Loss Management: helps lead the implementation of new recipes, maintains inventory, manages staff, and applies financial reports across shifts to enhance kitchen results.
- Helps to remove performance barriers and provide resources for team members to perform well
- Resolved issues quickly to maintain productivity goals.
- Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
- Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
- Fostered a culture of continuous improvement by encouraging open communication between team members and regularly soliciting feedback on operational procedures.
- Managed continuous improvement initiatives to drive gains in quality, flow, and output.
- Collaborated with cross-functional teams to ensure timely delivery of high-quality products according to customer requirements.
- Managed internal operational standards and productivity targets.
- Delivered direct feedback to senior management regarding project visibility and status.
- Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
- Reduced waste and material costs by optimizing resource allocation and inventory management.
- Estimated labor requirements to support anticipated workload.
- Determined suitable crew requirements, scheduled employees, and worked with human resources to meet changing production schedules.
- Conducted root cause analysis on production issues, devising corrective actions to prevent recurrence.
- Monitored team budgets to keep projects on task and avoid waste.
- Partnered with leadership on recruiting, hiring and coaching production personnel.
- Devised and administered cost control initiatives saving $[Amount].
Restaurant Manager
Saravanaa Bhavan
08.2022 - 12.2022
- Managing kitchen P&L, food cost control, procurement, and vendor management.
- Running core kitchen operations and-to-ended people management
- Supervises the execution of recipes, making sure that recipes maintain standardized so that the highest levels of food quality and consistency can be achieved in high-volume production
- Identifies and gets the right people involved to resolve product shortages
- Ensures proper equipment handling, cleanliness, storage, and maintenance; performs daily checks before and after production to maintain an efficient workflow.
- Motivates and directs team members to do what it takes to exceed customer expectations with food Works with team members to act on customer feedback and resolve customer complaints in a timely, friendly, and professional manner Coaches others on the management team with knowledge of culinary talent.
- Assists with Profit & Loss Management: helps lead the implementation of new recipes, maintains inventory, manages staff, and applies financial reports across shifts to enhance kitchen results.
- Helps to remove performance barriers and provide resources for team members to perform well
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
Operations Manager
Shree Sukhsagar Hospitality Services
11.2021 - 04.2022
- Managing daily Operations of the company which includes (Corporate Houses/Education Institution/Govt Offices/Hospitals/Restaurants/Hotels/
- Reporting to Directors
- Audits by adhering to ISO, HACCP, FOSTAC, standard prescribed by Clients
- Regular Tool Box Meeting & Food Hygiene Trainings for Sukhsagar, employees belong to each Zone
- Involved in Tendering & Budgeting
- Organized some high-profile Events which includes President of India and top Dignitaries of Indian Govt, at Raigadh Fort & Ambewadi (Maharashtra)
- Mobilization of new projects
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
Operations Manager
Super Care Catering Pvt. Ltd.
08.2015 - 10.2021
- Managing inventory of food supplies, conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual versus standardised norms
- Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’ requests & resolving complaints
- Communicating with Corporate Management and Supercare, Operations Coordinator to disseminate local catering issues
- Ensuring:
- Highest standards and directing food preparation for all special functions
- Correct food temperatures and maintenance of hygiene rules by catering personnel
- Conducting:
- Audits by adhering to ISO, HACCP,FOSTAC, standard prescribed by Clients
- Regular Tool Box Meeting & Food Hygiene Trainings for Supercare, employees belongs to each Zone
- Devising monthly reports for Team Leader based on Catering &Hygiene matters
- Supervising quality of supplied and stored food items as per standard to meet operational requirements
- Updating the database of employee’s food handling medicals records.
- Leading Food and Beverage Team
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concern
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and customers
- Monitor product freshness and rotate out old product based on a schedule created by the restaurant
Restaurant Operations Manager
Royal Darbar Restaurant
01.2014 - 02.2015
- Managing Day-to-Day Operations
Project Administration Officer
BAE Systems E/Z
11.2006 - 10.2013
- Company Overview: Saudi Catering & Contracting Co.
- Received Letter of Appreciation & Commendation from BAE Systems for Seven consecutive years (2007, 2008, 2009,2010,2011 2012 & 2013)
Site Manager
Barrack Gold Mine & Grinaker Earthworks
10.2005 - 04.2006
- Company Overview: Universal Sodexho MNC Tanzania
Education
Bachelors - Economics
Mumbai University
Bombay, India01.2001
Skills
- Well versed with Windows, MS Office Suites and Internet Applications
- Production planning
- Operations management
- Staff management
- Production scheduling
- Continuous improvements
- Team development
- Dedication to product quality
- Safety management
- Production optimization
- Health and safety compliance
- Quality control
- Staff scheduling
Accomplishments
- Received Letter of Appreciation & Commendation from BAE Systems for Seven consecutive years (2007, 2008, 2009,2010,2011 2012 & 2013)
- Received Letter of Appreciation & Commendation from South East Asia Marine Engineering & Construction Ltd. (Oct’04)
Languages Known
English
Hindi
Certification
- Advanced Food Safety Certification Program from SafeCheck Learning & Certification Canada -2025
- WHMIS 2015: Canadian Centre for Occupational Health and Safety-(Canada:2025)
- 2025: KAIZEN APPROACH-Lean Methodology for Continuous Improvement(Alison CPD Certified)
- 2023: Implementation of HACCP Food Safety System in the Food Processing Industry(Alison CPD Certified)
- 2023: Food Safety: Good Manufacturing Practices (GMP) in the Food Industry (Alison CPD Certified)
- 2023: Fundamental of Six Sigma(6o)-Six Sigma White Belt (Alison CPD Certified)
- 2023: Food Safety Training -Safe Practices and Procedures (Alison CPD Certified)
- 2019: FOSTAC Certificate from GOVT of India
- 2010 Level 3 Awards in Supervising Food Safety in Catering from Charted Institute of Environmental Health UK.
- 2010 Induction Course (Personal Hygiene, Work Safety, Food Safety & Emergency Response), Institute of Saudi Catering &Contracting Co., KSA
- 2007 Foundation Certificate in Food Hygiene from Royal institute of Public Health, U.K.
- 2002 Diploma in Hotel Management from K.C. College of Management, Bombay.
PROFILE SUMMARY
- 25 years of experience in Operations and Team Management across Production, Catering & Hospitality Industry
- Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements and needs
- Adept at handling all aspects of service management including monitoring aesthetic presentation
- Recognized for outstanding organizational skills, creativity, artistic display, public relations and ability to consistently exceed guest expectation and satisfaction
- Expertise lies in human behavior, planned deployment of sub-ordinates, time management, customer retention, organized office/ operational administration and team building activities
- Good interpersonal skills with the ability to work in a multi-cultural environment comprising of different nationalities
CORE COMPETENCIES
- Handling smooth functioning of operations including menu preparation, Staff recruiting, Monthly Payrolls, conducting meetings, bills verifications and ensuring quality & quantity of prepared as well as raw materials, pantry services, etc.
- Ensuring high quality services to achieve customer delight by extensive interaction with guest, resolving problems and managing all aspects of management involved ambience management, in-house banqueting, catering, party service, etc.
- Identifying & developing quality vendor/supplier base for cost effective procurement of materials and preparing annual rate contracts with vendors for stock able items & ensuring timely renewal of contracts after review
- Overseeing activities of housekeeping staff, specifying service standards regarding cleanliness, amenities and maintenance in rooms/ public areas
- Managing inventory of food supplies, conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardised norms
- Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handling guests’ requests & resolving complaints
PREVIOUS EXPERIENCE
- Apr’04-Sep’05: MSV SEAMEC I, II, III Diving Vessel, Bombay High field as Camp Boss (Universal Sodexho MNC India)
- Mar’03-Apr’04: Oil & Natural Gas Corp. Ltd., (Govt. Ind.) Bombay High field as Catering Manager (Sita Oilfield & Catering Co.)
Timeline
Production Manager
Newest Toronto
01.2023 - 04.2025
Restaurant Manager
Saravanaa Bhavan
08.2022 - 12.2022
Operations Manager
Shree Sukhsagar Hospitality Services
11.2021 - 04.2022
Operations Manager
Super Care Catering Pvt. Ltd.
08.2015 - 10.2021
Restaurant Operations Manager
Royal Darbar Restaurant
01.2014 - 02.2015
Project Administration Officer
BAE Systems E/Z
11.2006 - 10.2013
Site Manager
Barrack Gold Mine & Grinaker Earthworks
10.2005 - 04.2006
Bachelors - Economics
Mumbai University