Sai Krishna Goud Mekala

Focus on driving strategic initiatives and cross-functional projects in the Middle East, Africa, and the Asia-Pacific region while working closely with members of the CEO's Executive Committee to enhance overall operational efficiency across Premium, Midscale and Economy brands.

• Developed a new communication plan based on employee surveys and senior management interviews, addressing cultural and hierarchical communication gaps across EMEA.
• Conducted mixed-method research and used PERT and Gantt charts to identify stakeholders, plan deliverables, and ensure effective project execution across EMEA, APAC, and Americas.
• Delivered region-specific recommendations and implementation plans, in alignment with the company’s mission and strategic goals.

• Advocated for local alcohol trade unions and collaborated with state-level government representatives to implement post-lockdown measures, ensuring compliance and smooth operations.
• Identified gaps and implemented strategies for new food menu, pricing, and structural redesign to meet market trends.
• Spearheaded the transition of food operations from outsourcing to in-house services during the COVID-19 crisis, resulting in a 23% revenue increase during restrictions and 37% growth post-restrictions.
• Monitored daily operations, recruitment and training, safety and sanitation standards, valet and security as well as financial statements.

• Conceptualized and launched a new sports bar and redeveloped a pub within a modest budget of $120,000 in an upscale market.
• Market research involved studying the location, competition, restaurant’s clientele, obtaining of required licenses, investigating the pub’s reputation in the locality.
• Developed the business plan and curated the menu offerings with a target food cost percentage of 22%.
• Created various branding materials, including place mats, logos, menus, packaging, and flyers, for use in both print and social media marketing campaigns.
• Managed cross-functional teams, including culinary, marketing & events, to ensure successful execution of new concepts.
• Monitored quality checks of equipment and pantry, evaluation of restaurant staff, and P&L performance.
• Built strong relationships with customers and business contacts, creating a committed clientele, and generating positive online reviews.