Devashish Bhardwaj Email & Phone Number

Bengaluru, Ka, In

Bengaluru, Karnataka, India

Bengaluru, Karnataka, India

Bengaluru, Karnataka, India

• Leading the category business for Sales, RGM and Great Customer Experience• Planning Assortment, Buying, Sourcing & Merchandising and Inventory Management for the Category• Margin, Offers and Commercial Terms (TOT) negotiations with Vendors • Bench-marking Category Assortment & NPI while keeping it up to date by analyzing Market Trend. • Driving Team to achieve business objectives while facilitating their career growth• Conceptualized and developed In-House QSR Business Model – SPAR Kitchen within SPAR Hypermarket. One of its Kind and unique in Modern Retail. • New product ideas and innovation, New Store Layout Planning and Setup.• Product Life Cycle management and help generate innovative offering for a variety of consumer/customer segments.• Manage costing and profitability of the concept• Sensory tasting and consumer immersions.• COGS management & Back end profitability.• Instore execution in driving penetration and excitement • To calendarize store specific activation; • Create culinary leadership; competition tracking & bench-markingHighlightsConsistently achieved Highest Net Margin% and RGM among all Fresh Categories propelled by the Launch of SPAR Kitchen @ SPAR by bringing Dump Percentage near Zero, Implementing Cost Control Mechanism and Smart Menu Engineering. Ideated and Launched In-House QSR Brand - SPAR Kitchen, for Max Hypermarkets India Pvt. Ltd. & opened 16 SPAR Kitchens in the company’s portfolio.

Bengaluru Area, India

- New product ideation and innovation . - Product Life Cycle management and help generate innovative offering for a variety of consumer/customer segments. - To create new food concepts (Seasonal & Location specific). - Smooth execution of demonstration at customers end; building relationship and ensure service to various customers. - To workout costing and profitability of the concept - Sensory tasting and consumer immersions. - COGS management & Back end profitability.- In-store execution in driving penetration and excitement -To calendarize store specific activation;  Create culinary leadership; competition tracking & bench-marking

Bengaluru Area, India

Bangalore

- Responsible for the planning, execution and production of all the SKUs sold in the Live Kitchen – Hot kitchen/ Bakery andPatisserie, Artisan Cheese and Delicatessen, Ingredients of the World Cuisine- Quality control/ check for all the products sold in the store specially in imported cheese and cold cut section,- Responsible for sales and meeting the budget on a daily, weekly and monthly basis.- Currently handling entire store sans Store Manager

Bengaluru Area, India

Bangalore

Standardisation of recipes – including documenting the recipes along with photographsImproving the presentation of the product delivered at 100ft Planning various theme menus to be used for food festivals and other offers which can be provided to customer’s at regular intervalsReviewing the food cost and rationalising the same without compromising on the quality of the productUnderstanding customer needs on a regular basis by interacting with them and in cooperating the same in our food presentation and final productPlanning Menus for outdoor catering and developing product to suit the high volumes associated with out-door caterings

• Detailed planning and arrangement of Meetings, functions, Conferences, Exhibitions, Seminars, conferences• Responsible for achieving annual budget, negotiating with client to achieve premium rates • Responsible for quarterly revenue of INR 10000000. • Solicit and respond to leads by telephone, email or direct conversations with clients requiring guest rooms and banquets.• New account development and existing client service. • Detailed sales and planning of catered events such as in-house conventions, charity functions, meetings, weddings, reunions, etc.• Conduct site tours for potential clients. • Entertaining clients to establish a working relationship. • Work closely with clients on how their meeting rooms and banquet space work best for their functions. • Manage meetings up to 1,200 attendees while detailing banquet event orders, preparing detailed resumes, arranging room set-ups, and audio visual needs.• Accountable for gaining and soliciting new accounts to meet budget • Following up post-program with clients to obtain feedback and evaluations to implement and execute future events. • Work closely with all other hotel departments to ensure events went smoothly.• Work with clients to ensure events came within their budget. • Responsible for custom menu-planning, hands-on design and décor of large event halls including seating, floral set up, and cuisine. • Ensured clients’ complete satisfaction with the event and resolved concerns of the customer.

Mumbai

Bangalore

Received exposure of several cuisines and culinary skills while working in various kitchens – Coffee Shop, Garde Manger, Meat Fabrication, Banquets, Indian & Tandoor, Oriental (Thai, Japanese, Chinese and Korean cuisine) and Pastry & Bakery Extensive Theoretical inputs on Food and Beverage production and service.Went to The Leela Kempinski, Kovlam – a luxury resort property for cross-exposure for duration of 2 months.

Bachelor Of Science (B.S.), Hospitality And Hotel Administration

Aissce-Cbse, Science