Karthik Bakthavathsalem
Singapore
Summary
Dynamic and results-driven Food & Beverage professional with over 18 years of experience across diverse cultures and international markets. Proven expertise in restaurant operations, business development, restaurant analytics, and operations strategy, consistently optimizing efficiency and enhancing customer satisfaction. Skilled in building and managing high-performing teams, fostering collaboration and innovation in multi-unit operations.
International experience in navigating cultural nuances to ensure that dining experiences align with local expectations while upholding global standards. As a mentor to future leaders, fostering a culture of growth and excellence, and aligning strategic initiatives with business objectives for superior outcomes.
Renowned for a commitment to talent development and operational success, thriving in dynamic environments, and leveraging skills to create memorable dining experiences and elevate brand reputation. A passion for restaurant operation and culinary arts, combined with a keen understanding of market trends.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Conceptualiser
ammākase
01.2023 - Current
- Conceptualized and established ammākase, a Neo-Indian Omakase fine dining restaurant located in the heart of Singapore, which opened on January8,2024
- Designed a unique dining experience that takes guests on a culinary journey along the coasts of India and Sri Lanka, featuring dishes that blend traditional recipes with avant-garde techniques influenced by Japanese, French, Italian, Korean, and other Asian cuisines
- Collaborated with local farms to create a sustainable dining model, ensuring a seasonal and locally sourced menu that supports regional farming communities
- Developed a diverse menu that includes an Executive Lunch (4 Course Menu from79++), Indulgence Lunch & Dinner (6 Course Menu from139++), and Experiential Dinner & Brunch (8 Course Menu from189++), promising an immersive dining experience
- Created a luxurious ambiance that marries modern aesthetics with traditional Indian elements, including a Chef's Table for an intimate culinary experience and a private room for special events
- Spearheaded the liaison with food and beverage suppliers to ensure high-quality, traceable ingredients for the restaurant's offerings
- Implemented tech stack platforms to streamline operations, enhance guest experience, and improve overall efficiency
- Developed and executed comprehensive staff training programs to ensure exceptional service standards and operational excellence
- Analysed guest feedback and analytics to continuously refine the dining experience, ensuring alignment with customer preferences and expectations
Manager, Diploma in Food & Beverage Business
Nanyang Polytechnic
08.2014 - Current
- Oversee operations at L'Rez, a120 seater restaurant training facility, and Coffeeman café, managing budgeting, forecasting, digital marketing, purchasing, logistics, and customer experience to align with organizational objectives
- Mentor students through hands-on management training, enhancing their skills in hospitality, customer service, and operational efficiency
- Spearhead strategic initiatives to elevate guest experiences and operational performance, fostering a culture of continuous improvement and innovation
- Direct curriculum development for Hospitality, Food & Beverage Business, and Integrated Marketing courses, ensuring alignment with industry standards
- Facilitate structured student internship programs in collaboration with industry leaders, ensuring impactful placements
- Evaluate and refine instructional materials and semester plans, aligning content with market trends and academic goals
- Mentor new faculty and students, cultivating a collaborative and innovative learning environment
- Led team to achieve operational excellence through strategic planning and execution.
- Improved team productivity by implementing efficient workflow processes.
- Managed daily operations for seamless business functionality.
General Manager & Group Training Manager
Chili's Grill & Bar
01.2009 - 10.2014
- Conducted operational audits and efficiency evaluations across locations, driving improvements in store bottom lines and operational standards
- Led the successful opening of four Chili's restaurants in Singapore, establishing front-of-house SOPs, hiring plans, and training protocols
- Enhanced kitchen operations by implementing cost-effective changes, reducing food costs by1.8%
- Certified Chili's Singapore as a training hub for domestic market managers in partnership with Brinker International
- Launched five new menus and introduced a trial breakfast program, managing market analysis, staff training, and rollouts
- Spearheaded strategic initiatives to improve regional performance, including marketing campaigns and team development programs
- Trained and mentored8 managers and12 key team members, fostering leadership and operational competence
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
Adjunct Lecturer
Republic Polytechnic
09.2012 - 09.2014
- Delivered operational and management-based courses for the School of Hospitality, focusing on restaurant, culinary, and hotel operations
- Designed and assessed interactive learning modules to enhance student engagement and understanding of industry practices
Operations Manager
Outback Steakhouse
11.2007 - 01.2009
- Managed multi-unit operations with teams ranging from28 to56 members, achieving high customer satisfaction across2,000+ weekly guests
- Introduced innovative marketing campaigns, including partnerships with credit card companies and local media, to drive brand awareness and revenue growth
- Spearheaded new lunch combo programs and concierge initiatives, boosting sales by53% and enhancing guest engagement
- Implemented staff training programs in customer handling, cost control, and operational efficiency
Kitchen Manager
Outback Steakhouse
09.2005 - 12.2005
- Streamlined food cost operations, reducing costs by2.7% and increasing overall profitability
- Launched and managed a new restaurant within six months of joining, leading a team of22 staff members
- Developed and implemented new menu offerings, adopted across multiple regional outlets in Southeast Asia
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Front Office Operations
Radisson Blu Hotel
03.2001 - 12.2001
- Managed Food & Beverage and Room Service departments, ensuring seamless guest experiences and operational efficiency
- Acted as a liaison between clients and the hotel to resolve guest concerns promptly and effectively
Education
Master of Education - Curriculum and Teaching
Nanyang Technological University
Singapore01.2019
BSc (Hons) - Hospitality and Restaurant Management
Oxford Brookes University
Oxford, United Kingdom01.2003
Skills
- Multi-Unit Operations Management
- Budgeting & Financial Forecasting
- Leadership Development & Mentorship
- Curriculum Design & Delivery
- Customer Experience Management
- Strategic Marketing & Digital Campaigns
Certification
WSET Level2 in Wines and Spirits
Timeline
Conceptualiser
ammākase
01.2023 - Current
Manager, Diploma in Food & Beverage Business
Nanyang Polytechnic
08.2014 - Current
Adjunct Lecturer
Republic Polytechnic
09.2012 - 09.2014
General Manager & Group Training Manager
Chili's Grill & Bar
01.2009 - 10.2014
Operations Manager
Outback Steakhouse
11.2007 - 01.2009
Kitchen Manager
Outback Steakhouse
09.2005 - 12.2005
Front Office Operations
Radisson Blu Hotel
03.2001 - 12.2001
Master of Education - Curriculum and Teaching
Nanyang Technological University
BSc (Hons) - Hospitality and Restaurant Management
Oxford Brookes University
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