General Manager Operations (Restaurant General Manager) Opportunity- Luxury Restaurant/ Hospitality group- INDIA- Mumbai- Confidential
This position is open to Indian nationals who are currently designated as Senior Restaurant Manager working with any of the major luxury Indian or International hotel group/s or hospitality industry at large with a minimum 8 years of experience in the Hospitality Industry or a similar industry.
If interested, please inbox me your CV at neha@redkite.co.in
Designation: General Manager – Operations
Qualification: Minimum Graduate or Equivalent Qualification in Hospitality Management
Minimum Requirement: Minimum 8 years of experience in Hospitality or similar Industry
Job Description:
Principal Responsibilities and Key Accountabilities:
· Ensure all operational duties are completed and adhered to by the team, and each department is operating in a smooth and efficient manner through the forecasting and planning of sufficient manning in line with the needs of the business
· Be fully aware of the restaurant order of service and standards, and provide support to the team with service to ensure the guest’s needs are understood and fulfilled
· Oversee the management of daily, weekly and global stock take, and with reporting, ensure all items are stocked to the required par levels to deliver an uninterrupted dining experience and service excellence
· Assist in the compilation of annual budgets, and retain cost of sales, payroll, and other operational costs in line with agreed budget
· Ensure all contractors fulfil their duties and maintain service records. Liaise with the Maintenance team of all repair and maintenance work required for the restaurant, detecting any potential work requirement.
· Recruitment of the restaurant management team, organize training and carry out one to one appraisals and other feedback meeting, including performance management meetings with the restaurant team
· Ensure the team have the necessary tools to carry out their duties and the team are properly trained in line with the training manuals and brands standards and all training is recorded, provide regular feedback to help improve the team’s performance and the performance of the restaurant.
· Daily meeting with department heads to share progress on performance and decision making on day to day issues
· Single point of contact for coordination of various approvals and implementing set brand standards from the principal brand owners
· Monthly business performance reviews with outlet Managers, build strategy and action plans along with Managers to enhance sales going forward
· Ensure all operational duties are completed and adhered to by the team, and each department is operating in a smooth and efficient manner through the forecasting and planning of sufficient manning in line with the needs of the business
· Be fully aware of the restaurant order of service and standards, and provide support to the team with service to ensure the guest’s needs are understood and fulfilled
· Oversee the management of daily, weekly and global stock take, and with reporting, ensure all items are stocked to the required par levels to deliver an uninterrupted dining experience and service excellence
· Ensure the completion of cash pick up and banking duties take place, at the end of each shift as per procedures and complete weekly financial reports to be presented at monthly meetings, with a focus on cost of sales and continually recommend areas for improvement
· Assist in the compilation of annual budgets, and retain cost of sales, payroll, and other operational costs in line with agreed budget
· Ensure all contractors fulfil their duties and maintain service records. Liaise with the Maintenance team of all repair and maintenance work required for the restaurant, detecting any potential work requirement.
· Provide and monitor point of sales training and implement a contingency plan should the point of sales fail to operate
· Responsible for achieving Revenue, Covers and EBITDA budgets (P&L Management)
· Responsible for upkeep, maintenance and Inventory all Fixed Assets at units
· Ensure timely updates and reporting from Unit Heads and Function Heads.
· Ensure operations excellency
· Responsible for generating Sales through corporates, events, parties, third party associations and through other initiatives within and outside the restaurant
· To be responsible for timely Staff performance management and review
· Monitor indent and manage indent level by ensuring there is No overstocking of items
· To participate and lead Monthly MIS reviews and Functional reviews
· To ensure continuous improvement in Mystery audit scores
· To build personal connects with Top 100 PXs guest and ensure personal attention to these guests on their visits to restaurants
· Continuously monitoring guest experience on daily basis
· Changing the menu on a regular interval based on menu engineering in coordination with superiors at RSC
· Designing & formatting the menu as per brand standards
· Designing menus as per guest requirements
· Menu planning as per S&M activities, festive specials, promotional menus
· Creating POS database and set up of each menu along with IT
· To review performance of Unit Managers and other direct reporting HOD’s and rate their performance on monthly basis as per their KPI parameters
· Ensure adherence to brand guide lines and company policies
Financial Objectives:
· To meet restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances; initiating corrective actions, Monitor revenue performance against set budgets and planning way forward.
· Monitor revenue performance against set budgets to plan way forward.
· Review Profitability with Head Of Operations / COO / CEO.
· Responsible for Profit and loss Management and device strategy to increase revenue and reduce cost
· To ensure timely recovery of City Ledger
Customer experience objectives:
· To achieve restaurant customer experience objectives by excelling at building and maintaining customer experience. Must be clear on ‘Moment of Truth’ concepts and must be able to inspire and enable every team member to provide customer delight’ at all times
Vendor Management:
· Coordination regarding any SCM related issues with SCM head
· Ensure all Outsource agency contracts and AMC contracts are renewed on timely basis
Sales:
· Planning and executing strategies to derive more foot fall and awareness about the brand in the market
Housekeeping:
· Monitoring and be responsible of upkeep and hygiene standards in the restaurant
Security & Valet:
· To check daily manning and deployment of all guards and valets
· To have daily meeting with the head of security to discuss critical issues if any.
· To ensure that CCTV report and other security measures are checked and in case of any variances the same need to be discussed with the head of security.
Maintenance:
· To discuss the daily snag list and approve for all cash purchases required for R&M works
· To get a weekly update all PMC and AMC from Maintenance head and take important decisions as needed.
· To monitor Maintenance snags and ensure time actions to resolve all issues
· Coordinate with Vendor for renewal of AMC’s and timely preventive maintenance of items under AMC
· To monitor and control R&M cost and provide capex planning for half yearly replenishment of equipment’s
· To supervise daily activity of Maintenance team and ensure proper guidance for efficient execution
· To keep R&M cost under budget and take special approvals as and when required.
PR & Business Development:
· Work in close association with the Marketing / Sales team and relevant spocs and ensure effective PR activities are in place
Disaster Management
· Attending to the guest complain on priority basis
· Attending to the employee issues
· Action taking concerning the necessary department i.e. HR, S&M, Legal etc.
Budget:
· Responsible for planning and maintaining yearly budget
· Planning the budget along with Finance
· Undertaking strategic analysis and assisting with strategic planning
· Producing long-term business plans
· Developing and managing financial systems/models
· Carrying out business modelling and risk assessments
Legal:
· Along with legal department coordination and work that requires to be done
· All restaurant license renewal and any legal issues to be resolved.
· To review and ensure all required licenses for operating restaurant and available and renewed within time
· Coordinate with legal team for renewal of licenses / contracts / agreements etc
Administration:
· Daily briefing with VP Operations to provide updates on operations, information sharing, seek approvals and decisions
Human Resource:
· Prepare Manning budgets and share with HR
· Review and finalize requirements that have been shortlisted prior by HR and department heads
· Conduct Bi annual performance development discussions and department heads
· Reduce employee turnover via employee engagement activities in conjunction with HR
· To device and execute development plan for all operation team members to ensure their development and growth within the company and timely monitor the same.
This is a confidential position, please do not leave comments on the posting. Photograph used is for illustration purpose only.
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