2,394 Restaurant Managers jobs in India

Short Description

**Key Responsibilities:**

- Ensure strict adherence to safety and hygiene policies

- Monitor ingredient quality and quantities, oversee staff training on standards

- Maintain hygiene records and incident reports

- Collaborate with QMHSE and H&FS teams on policy implementation

- Report incidents promptly and own operational processes

- Communicate on-site hazards to relevant departments

**Key Focus Areas:**

- Food Operation

- Wastage Control and Cost Management

- Procurement and Inventory Management

**Qualifications:**

- IHM graduate with 10+ years of experience

- Strong business acumen and quality commitment

- Proficient in financial management and budgeting

- Excellent written and verbal communication skills

- Professional appearance reflecting Sodexo's standards

- Exceptional interpersonal skills and customer-centric approach

- Proficiency in Excel

Interested candidates can email resumes to to explore this opportunity.

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About the Company

Sodexo India is committed to producing and presenting food items to meet customer and client expectations while maintaining high standards of safety and hygiene. Our mission is to continuously improve the efficiency and profitability of our operations, fostering a culture of excellence and inclusivity.

About the Role

Responsible for producing and presenting food items to meet customer and client expectations and Sodexo India standards as well as maintain and continuously improve the efficiency and profitability of the operation.

Responsibilities

• Ensure that safety and hygiene policy is strictly followed at the site.
• Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality.
• Responsible for maintaining record of all hygiene related procedures, initiatives and incidents.
• Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process.
• Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time.
• Operational ownership of all the QMHSE and H&FS processes.
• Timely communication of all possible on site hazards to the concerned department.

Key Responsibilities

• Food Operation
• Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client.
• Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special events.
• Initiate development of new menus, upgrade old menus and special event Menus.
• Taste the food before service begins.
• Develop new ideas for promotions, festivals and other special events.
• Plan the pre-preparation area to ensure that the items are processed according to the recipes.
• Consistently maintain standards of quality, cost, presentation, and flavour of foods.
• Organic Growth and Profitability
• Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers.
• Sustain and build site profitability through timely analysis of reports and provide solutions to counter any discrepancies.
• Cash and Debtors Management
• Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents.
• Ensure that all the invoices are raised and delivered to the client as per Schedule.
• People Management and Training
• Manage the on-site team including cooks, MPWs, stewards, cashiers, Stores assistants etc.
• Ensure that all the HR processes and staff welfare activities are implemented and carried out.
• Communication and Client Retention
• Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same.
• Ensure 100% client retention.
• Wastage Control and Cost Management
• Maintain a record of the daily leftovers; plan and prepare the production based on this data.
• Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards.
• Legal Compliances
• Co-ordinate with the HR, QMHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained.
• Systems Implementation and Process Management
• Ensure that all the systems and processes are implemented and followed as per the company policy.
• Ensure that all the work processes are documented and displayed.
• Procurement and Inventory Management
• Responsible for monitoring the daily raw material indent.

Qualifications

• Should be IHM pass out with 10 yrs of work experience.

Required Skills

• Strong in business acumen.
• Commitment to quality.
• Strong financial and budgeting skills.
• Sound written and verbal communication.
• Well-groomed and able to represent Sodexo in a professional manner.
• Should have strong interpersonal skills & be very Customer focused.

Pay range and compensation package

Details regarding pay range or salary or compensation will be discussed during the interview process.

Equal Opportunity Statement

Sodexo India is committed to diversity and inclusivity in the workplace, ensuring equal opportunity for all employees and applicants

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5-7 years of progressive experience in hotel or restaurant management.
• Demonstrated leadership abilities with experience in managing large teams.
• Exceptional communication, interpersonal, and customer service skills.
• Proficiency in hotel management software and POS systems.
• Strong financial acumen and budget management skills.
• Ability to work under pressure and make sound decisions in fast-paced environments.
• Must be adaptable and possess a strong work ethic.

• Oversee day-to-day operations of the hospitality establishment.
• Manage and motivate a team of hospitality professionals.
• Ensure exceptional guest service standards are met and exceeded.
• Develop and implement operational policies and procedures.
• Manage budgets, expenses, and revenue targets.
• Maintain strict adherence to health, safety, and sanitation regulations.
• Conduct regular staff training and performance evaluations.
• Handle guest feedback and resolve complaints effectively.
• Collaborate with cross-functional teams on marketing and sales initiatives.
• Identify opportunities for service improvement and innovation.
• Control inventory and manage supplier relationships.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5-7 years of progressive experience in hospitality management.
• Proven leadership and team management skills.
• Strong understanding of hotel operations, F&B, and event management.
• Excellent communication, interpersonal, and customer service skills.
• Proficiency in relevant hotel management software.
• Ability to work under pressure and manage multiple priorities.
• Creative thinking and problem-solving capabilities.