COO
Kebab Xpress
Jagjit Kandhari Singh is currently Chief Operating Officer at Rossell Hospitality, a position he has held for the past three-plus years. A post graduate in Operations Management, a Hotel Management Graduate and HACCP accreditation from Chicago Food Council, he is equipped with a unique combination of conceptual and culinary knowledge, besides strong operations management, sales, business development and project management skills. He brings with him an experience of over 24 years.
His past assignments have been with Blue Foods from Aug 2007 to March 2011, Starwood Hotels in North America from February 1998 to May 2007 and The prestigious Taj Group of Hotels in India from June 1990 to June 1997. He has extensive experience in Hospitality and Operations from start up to scaling and a strong dedication to retail food industry.
A Coca Cola Golden Spoon Awards 2015 nominee in the category of ‘Most Admired Foodservice Chain of the Year: QSR Indian Origin’, the menu mix at Kebab Xpress includes kebabs, biryanis, rolls, curries and more in a contemporary ambience with friendly service. The brand positions itself as a value player that serves food tasting delicious till the last bite. The chain registered a sales turnover of Rs 7.6 crore in 2014.
Currently operating nine outlets across NCR with a total retail space of close to 12,000 square feet, Rossell Hospitality is looking to boost its footprint in Delhi NCR and also venture out to a metro this year to take the outlet count to 30, although Singh foresees bottlenecks on the way.
“One of the many aspects that I value about the foodservice industry is the variety of disciplines and diverse career opportunities. Every opportunity has permitted me to grow, develop, re-organise and acquire knowledge that will help pave the way for an exciting journey,” Singh says.
“The best part is that no two days are the same. We have something new to crack every day. We are constantly trying to better our product — be that in marketing, production, operations or final delivery to end customer.”
“I enjoy being in retail because it is challenging, stimulating, fast paced and keeps you on your toes 24/7,” he says, while acknowledging that his biggest professional challenge is combining growth and profitability constantly. “Whilst the foodservice segment is growing at a rapid pace, some pertinent challenges are high real estate costs, rising food inflation, fragmented supply chain, lack of trained manpower and over-licensing.”
By Nupur Chakraborty
Must Read
