Roles and Responsibilities
1. Leading vendor liasoning for the allocated region
2. Assessing product quality on the ground across the region
3. Have a keen eye for detail at recognising pain points and gaps in food dispensing mechanism and taking immediate corrective action for the same
4. Responsible for periodic product and vendor assessment across the region
5. Partake in appropriate training and Quality Check functions for patisserie, confectionery and commissary operations
6. Should liaison closely with Operations, L&D and QAQC departments to maintain smooth functioning of food dispensing at store level
7. Function as key stakeholder and take ownership for the performance of food category in the allocated region
8. Take lead in new city openings in the dedicated region from a culinary category scope.
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