Gaurav Goel

Pre-opening phase

· Conceptualized and prepared a detailed budget calculation for a cloud kitchen (Thousand Flavors) which included estimation of capital expense (capex) & operating expense (opex).

· Zeroed in real estate kitchen space and negotiated the rent upto 20% & concluded the renting agreement terms & conditions.

· Conducted competition research and finalized the type of cuisines & list of equipments.

· Visited a fabrication factory & gathered the kitchen equipment data which further helped in designing a tentative kitchen layout.

· Designed a tentative kitchen layout using the kitchen equipment information, collected while visiting a fabrication factory.

· Generated the kitchen equipment specifications & datasheets and came up with an MR (Material requisition) and floated in the market to get the competitive quotes.

· Designed the plumbing & electrical layouts, formulated the respective material BOQs (Bill of Quantity) with the help of technicians and procured these & got the respective work done.

· Reviewed a total of 06 technical bids and came up with 02 technically compliant vendors for commercial bid review and awarded the equipment fabrication contract, after multiple round of negotiation, to the lowest one with a dedicated timeline.

· Arranged the HVAC layout with the help of a consultant, prepared the material BOQ, procured it and got the work done.

· Reviewed, commented & approved the vendor's drawings of various equipments and inspected these after fabrication and got the shortcomings implemented before delivery.

· Arranged the documents for food business license, filled the form online, responded to licensing officer's comments & got the license.

· Prepared launch menu, list of cook wares & first grocery and procured these and also hired the complete team after resource planning.

· Saved approximately 25% of the capex through self procurement & execution in lieu of complete offloading of the kitchen set up project.

· Conducted trials of all the dishes on launch menu & suggested recipe modifications to culinary team and prepared standard gram-wise recipes & did the cost calculation.

· Finalized all the routine requirement vendors such as packaging, grocery, vegetable, dairy & poultry.

and hired the graphic designer for branding work.

· Reviewed, commented & approved the branding designs from graphic designer & got them printed as stickers for packaging material.

· Hired the social media marketing team and also hired professional food photography team & got the shoot done for launch menu.

· Coordinated with online food aggregators & got our self onboard started the operations.

After opening phase:

· Managed, supervised, and trained seven employees in restaurant procedures & food safety.

· Implemented standard recipes to maintain the consistency in taste and fixed portion recipes to maintain the consistency in quantity.

· Updated the delivery menu time to time, and clicked, edited & uploaded the image of new menu item to existing online menu on food aggregator's platform.

· Took customers feedback regularly and implemented corrective actions to ensure better delivery of customer service resulting into repeat business.

· Boosted the revenue by 7% by successfully building strong connections with repeat customers and upselling orders.

· Scheduled and directed team in work assignments to maximize productivity which included preparing duty roaster, hygiene & cleaning schedules and implementing them.

· Reviewed, commented & approved social media marketing banners on regular basis and discussed & suggested the marketing team with strategy.

· Managed raw material inventory & listed the requirements on regular basis. Scheduled and received grocery-vegetables-poultry deliveries and checked these to verify their quality and quantity.

· Implemented stock rotation & safe food storage practices such as first in first out (FIFO) & first expire first out (FEFO).

· Executed cost control measures such as yield management & standard portion sizing, proper utilization of resources without wasting them.

· Supervised the point of sale (POS) software in order to timely receiving of the order & further conveying it to culinary team.

· Conducted various skill enhancement sessions for the team such as English classes & computer training.

· Maintained day-to-day ledger book and monitored budgets and payroll records and reviewed financial transactions to ensure that expenditures are authorized and budgeted.

· Oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

· Conducted Internal food safety & quality audit and also got the external audit done and received Very Good rating.

· Maintained budgets & payroll records, reviewed financial transactions to ensure that expenditures are budgeted, and organized tax documents for accountant to file tax returns.

· Established personnel performance evaluation standards & implemented recognition & rewards mechanism (such as employee of the month) for team motivation.

· Took the restaurant rating from 0 to 4.6 on food aggregator's platform.

· Followed & implemented COVID-19 Standard Operating Procedures.

Established consumer grievance redressal mechanism to ensure that customers are heard & responded with courtesy, to identify root cause of the complaint & to promptly resolve it.

09 years of versatile experience in designing and detailed engineering of Control & Instrumentation (C&I) in power generation, oil and gas and metal-mining projects projects.

Gained expertise in areas of - Preparation of Material Requisition including technical datasheets for instrumentation packages & equipments and Procurement Support by Technical Bid Evaluation with quick turnaround time for avoiding project delays during my involvement in 10 different projects across 03 different organizations with working knowledge of industry standards.