Harley’s Corner is India’s first ready-to-eat dog food brand. Conceptualised and promoted by myself, this brand is leading in the current market scenario with respect to ready to eat fresh dog food. The company is currently pivoting the distribution model from a routine brick and mortar system to an e-commerce eco-system.My role as an entrepreneur entails the following;Conceptualised, created and produced the recipes and final productsConceptualised, created and implemented the marketing, distribution and marketing planInitiated tie-ups with various market place players to launch the brand nationally

Consultancy Firm founded to offer a gamut of services to Start Ups with a focus on Hospitality & Retail Sectors. Have worked with companies right from Ideation to Operations stages which have been in various stages of fund raises, right from Seed to Series A.Core deliverables in these fields encompass the following;Core Service & Product Design Financial & Fund ManagementMarket Segmentation & Targeting Sales Focus & TargetsLeadership Parameters Sustaining Business LongevityNoodle Play – Chief Operating Officer Noodle Play is a virtual chain of restaurants; working only on a back-end, home delivery model. Core business strategy is to aggregate unused kitchen inventory across the city and utilise that to scale and grow.Anoushka Gourmet – Advisory BoardAnoushka Gourmet is a ready to eat food brand with basic focus on the HORECA industry. It prepares base gravies, marinades, ready to eat gravies, etcCreated, Established and Implemented the Standard Operating Procedures with respect to back-end operations, recipe management and food cost managementWork with the brand to fine tune the product based on the customers taste profile and end usage patternsAssist in finalising recipes and cooking nuances to help fine tune the taste profile for mass consumptionHarley’s Corner – Founder

The Bespoke Sikh is a DTC brand that brings you designer & bespoke Turbans and Turban accessories. The brand is going to venture into the space of Turbans for women and children too along with wider ranges in the fields of apparel and accessories.

Recommending and implementing changes within the department’s Standard Operating Procedures. Carried out to achieve Operational Efficiencies and Optimum Implementation of all related tasks. Recommending and implementing changes within the Airline’s Product Procurement Processes and Vendor Management. Reviewing existing purchase contracts, and improving the quality of products available on board.Conceptualisation and implementation of the introduction of the Buy on Board services for all Kingfisher Red flights across the network.Certifying Catering costs, budgets, rates and constant reviewing of financial performance for all services of the Airlines.Working in close conjunction with the food production team on introduction of new menus, new menu items, new service procedures and a constant up gradation of product on offer to guests on the airline.Responsible for network expansion with regard to Catering services. This includes sourcing alternate flight kitchens, service personnel and manpower.Ensuring all services and operational procedures follow and adhere to ISO standards.Responsible for Start-up of new Catering stations (domestic and international)Designing of Galleys for new aircraft based on the service styles, product on offer and on board additional service stations; eg Bar on Board.Oversee daily Catering operations; with emphasis on Meal Wastage, Inventory Control, Deviation from Standards and On Time PerformanceConducting audits of catering units on a regular basis, identifying areas of concern and conducting necessary remedial actions.Ensuring that direct reportees have a structured growth plan, with equal nomination for training programmes to develop them as an asset to the Company

Joined Kingfisher Training Academy as Senior Manager - Operations and within a year was promoted to Head - Operations & Sales.Set and Achieved Sales Targets (Student Enrolment) as per the approved Business Goals and Student Selection Criteria across the market in the specified time span.Conducted Quarterly Market research and provided Market Intelligence Report/Recommendation each Quarter End. This research is focused to understand consumer trends and business opportunities.Lead and Ensured Designing, Planning, Implementing and Controlling various sales activities PAN-INDIA as per approved projected budgets.Executed Below the Line (BTL) Marketing activities for the Organisation. Was responsible for contacting said agencies, negotiating rates and standardising deliverables for the same.Created, Established, Scripted and Finalised the Operations Manual with regards to all Standards and Deliverables for Kingfisher Training Academy. Have also Created, Established, Scripted and Finalised the Brand Standard Audit for the Operations department.Have formulated, finalised and procured “hands on” training programmes and equipment with relation to Hospitality training.Formulated, Designed and Implemented specialised Food & Beverage training modules for the International Cabin Crew of Kingfisher Airlines. Carried out training for over 150 Cabin Crew. Formulated, Implemented and Conducted a Train the Trainer programme for the In House Trainers of Kingfisher Airlines for the same.Responsible for Media Planning for the organisation; which has included in the formulation and implementation of the Media Plan and Strategy.Aided in formulation and finalisation of Financial Projections for all franchisee centers along with Financial Projections for Mumbai. Responsible for the preparation of all Operations budgets and adherence to the same.

Was instrumental in the day to day operations of Lotus Cafe which operates 24 hours a day throughout the year. I headed a team of 88 associates varying from rank and file to assistant managers. My responsibilities included conducting briefings and training sessions which included methods and means of maintaining standards of service within the restaurant and was also responsible for phrasing the terminology to be used in the restaurant with regards to guest interaction.

Worked closely in conjunction with the Marketing Communications Manager with regards to publicity and media related events, be it typecasting phrases to be used or images to be used for posters and flyers.Was constantly involved with conducting training programmes for the staff with regard to all aspects of operations. Was championing the Passports to Success training programme run by Marriott International for all the Food & Beverage associates in the hotel.

Was conducting an intensive training programme to ensure that the Food and Beverage Service personnel were following and implementing the Hyatt Brand Standards during all levels of operations. This involved constant monitoring of Food and Beverage operations and personnel right from Restaurant Managers downwards to ensure that the Hyatt Brand Standards were met and prescribed guidelines were rigidly followed.This is the first time that the Asia Pacific Region of Hyatt International had implemented such a training programme. I reported directly to the Resident and General Manager of Hyatt Regency Mumbai. On completion of the training programme, the Food & Beverage department of Hyatt Regency Mumbai had taken its score from 56% to 93%, which is currently the highest score by any Hyatt in India.

Was instrumental in the day to day operations of the Pub. My responsibilities included finalizing bar set ups, controlling liquor inventory, supervising the requisitioning of all items so as to control costs and was constantly involved in adding items to the menu.Have worked in close conjunction with an International Trainer with regards to Bar Set ups, Menu Engineering, Multi Skilling and Flair Bartending. Was constantly involved with conducting training programmes for the staff with regard to all aspects of operations.

Was instrumental in setting up the Conference and Banqueting Department at Hyatt Regency, Mumbai. My responsibilities were preparing policies and procedures, session plans, finalizing various bar, buffet and seating setups, capacity checks, and setting service standards. I was also involved with planning promotions for the Department.I trained the staff in Banquet Operations and other skills. I conducted first level interviews of candidates for the posts of Team Leader, Waiter and Apprentice. I also conducted Performance Appraisals for my immediate team.Was the chief co-ordinator for contractual services procured from external vendors.