Amit Kamble

Background

About Amit Kamble

Accountable for all Area Operations under the span of control and seek intervention from superior as appropriate. • Maintaining Swiggy & Zomato Food rating for all set of Kitchen for All Brands. • Checking Area in Terms of PEP (Product, Equipment, People) Every Day. • Observing Kitchen Operation thru CCTV Camera and Share Feedback to Store manager. • Taking Unannounced audit (NPER / Inventory Audit/ Camera Audit) • Taking Care of Area PnL. • Checking Kitchen food cost Every Day & Kitchen Core X. • Surprise night Audit to Check night Operation. • Interaction with Kitchen team during Visit to Understand issue if any and Providing solution. • Store managers meet Every month with there last month KPI Performance. • Calibration of Shift Manager During Visit thru (KMVC-Kitchen Management Verification Checklist) • Ensure Profitable operations By Optimizing Cost. • Keeping Eye on Electricity & Gas Cost for Optimize Used. • Keeping Eye on Store Over Head for Correct Used. • Keeping Eye on Kitchen pilferage. • Proper planning and coordination with support team for recovery if any. • 100% Compliance of KPI. • Continuous Process Improvement and Adherence of Quality Standards at all times. • Ensuring Customers are delighted at all times. • Ensuring stock accuracy is maintained at all Kitchen assigned to him. • Promptly and effectively manage customer escalations. • Ensuring employee engagement initiatives are implemented. • Ensure 100% ZTP (Zero Tolerance Policy). • Filling Gaps in employee head count within turnaround time. • Kitchen Performance reporting. • Ensure commercial and statutory compliances are met along with the support of teams. • Team Management, Training and Development of Kitchen teams. • Achieving Maximum Productivity of manpower. • Managing environmental bodies and statutory compliance. • Continuously improve in reducing Error rate in Operations Management. • Maintain high quality hygiene and safety for Facility & People. • Grievance Handling and Conducting Open House/meetings with Kitchen teams. • Ensure low attrition rate. • Ensure availability of adequate and trained manpower as per plan. • Conduct Monthly Review Meeting (MRM) along with Kitchen Store Manager and Support team. • Achieving capacity utilization as per budget. • Correct inappropriate behavior of employees in the assigned Kitchen as per the Disciplinary Process