• GM Operations Jobs in Mumbai,India - 23790796

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  • 10 - 18 Years
  • Posted : above 1 month

Job Description:

1 Managing Staff (in coordination with HR Team)

Accomplishes human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff
Identify training needs, assist in developing formal training plans ans their implementations during training sessions
Enforcing HR policies and procedures
Monitoring and reviewing performances, appraisals and increments of team
Control attrition
Ensure that the staff training, grooming, uniform supply ,meals, duty hours , attendance , droppings, leaves and holidays are all taken care off
Any staff concerns should be immediately reported to HR

2 Overall Restaurant Management and Operations Maintains operations by preparing policies and standard operating procedures
determining and implementing system improvements
Ensure quality and guest-service standards
Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage and service offerings initiating improvements from time to time
Accomplishes company goals by taking ownership for accomplishing new and different requests
exploring opportunities in order to add value to job accomplishments
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
Daily meeting with the RM and monthly huddle with entire service team
Schedule routine inspections of all housekeeping and public areas on a regular basis to ensure furnishing, facilities and equipment are clean and in good shape, well maintained and replaced / refurbished as required
Maintains availability for meetings with all other departments as and when required
Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance
Suggest ideas for upselling and incentify staff accordingly

3 Restaurant Budjet & Sales Target (In coordination with Finance team) Forecasting and preparing annual budgets in coordination with Finance
Ensuring that all expenses are within the budget
Meeting sales targets and ensuring profitability of the business unit
Analysing variances and taking corrective actions
Enforcing any ongoing promotional activities and ensuring results

4 Sales, Marketing & PR (In coordination with sales & marketing team)
Establishes restaurant business plan by surveying restaurant demand
Conferring with people in the community
Identifying and evaluating competitors
Developing and implementing strategies to increase sale/footfalls
Attracts guests by developing and implementing marketing, advertising, public and community relations programs; evaluating program results
Identifying and tracking changing demands
building relationships with guests and ensure happy and repeat customers
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry
attending educational workshops ,reviewing professional publications and participating in professional societies

5 Maintains vendor relation, quality check and coordination with centralised stores Controls purchases and inventory with Finance manager; negotiating prices and contracts
developing preferred supplier lists
reviewing and evaluating usage reports
Ensure delivery of quality products
Ensure that on time requisition is sent to stores for timely delivery

6 Over all Kitchen operations Menu planning in coordination with Exe Chef
Ensure timely requisition is sent to stores and on time delivery of goods
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability Must take corrective measures to control food costs
Ensure that standard recipes and techniques for food preparation and presentation is made by the chef which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Ensures that high standards of sanitation, cleanliness and safety is maintained throughout the kitchen Support safe work habits and a safe working environment at all times
Minimise N/A food items from the menu by proper coordination between purchase and Kitchen
Ensure that all dishes are presented as per the predesided portion size and ,plating and garnish

Salary Not Disclosed by Recruiter

IndustryTravel / Hotels / Restaurants / Airlines / Railways

Functional AreaHotels, Restaurants

Role CategoryFood & Beverage

RoleF&B Manager


Training Needs Guest Satisfaction Staff Management Performance Review Staff Training Restaurant Management Food HR Policies Recruitment Operations Management

Desired Candidate Profile

Please refer to the Job description above

Company Profile

Zodiac HR Consultants (I) Pvt Ltd

Leading Fine Dine Restaurant

Profile Summary:

Employment Type : Full Time
Eligibility : Any Graduate
Industry : Hotel/Travel/Tourism/Airlines/Hospitality
Functional Area : HR/PM/IR/Training
Role : Recruitment
Salary : As per Industry Standards
Deadline : 11th Apr 2020

Key Skills:

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