Junior's day to day responsibilities include:

1.Researching market options for procurement, restaurant supply vendors.

2. Developing new vendor relations for supply chain management.

3. Learning about different project management tools.

4. Working on internal team operational management coordination and client co-ordination.

5. Conducting operational training for restaurant staff, under the guidance.

6. Quality check and audits for restaurants and cafes to analyze their performance.

7. Operational flow of restaurant management exposure.

8. BOQs creation and price points understanding, evaluation and guiding the client.

Perks-

1. Exposure in various food brands and their business working for exposure in consulting.

2. Exposure to work on different consulting segments like cloud kitchens, QSR's, lounge Bars, Cafes and thematic restaurants.

3. Exposure to attending the food trails, getting much more Learning abilities on site.

4. Working with our operations head, to get the best guidance in the hospitality industry.