A'la Liberty Restaurant

We are seeking a dynamic and results-driven Senior Sales Manager to lead and drive sales for our growing chain of restaurants and banquet facilities. The ideal candidate will have strong experience in hospitality sales, particularly in group bookings, corporate events, weddings, and social gatherings. This role involves overseeing a team, developing strategic sales plans, and ensuring revenue growth through proactive lead generation and relationship management. Key Responsibilities: Develop and execute strategic sales plans to drive revenue across restaurants and banquet locations. Build and maintain relationships with corporate clients, event planners, wedding organizers, and local businesses. Lead the sales team, set targets, and monitor performance to ensure KPIs are achieved. Collaborate with operations, marketing, and culinary teams to create attractive packages and offerings. Manage end-to-end sales process from lead generation to contract closure. Conduct market research and competitor analysis to identify trends and opportunities. Participate in promotional events, trade shows, and networking activities. Prepare and present regular sales reports and forecasts to senior management. Negotiate contracts and ensure all bookings comply with company policies. Drive customer satisfaction and ensure seamless execution of events in coordination with operations. Requirements: Bachelor’s degree in Business, Hospitality Management, or related field. MBA is a plus. 6–10 years of sales experience in hospitality, with at least 3 years in a leadership role. Proven track record in banquet/event sales and revenue generation. Strong understanding of the F&B industry, catering services, and customer expectations. Excellent communication, negotiation, and leadership skills. Proficiency in CRM software and Microsoft Office Suite. Ability to work under pressure and meet tight deadlines. Flexibility to work evenings/weekends as required by event schedules. Preferred Qualities: Strong network within the corporate and events industry. Creative thinker with a passion for hospitality and guest experience. Self-motivated, goal-oriented, and a strong team player. Job Types: Full-time, Permanent Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person

To support daily store operations, including receiving, storing, and issuing goods for multiple restaurant and banquet outlets, while ensuring accuracy in stock records and compliance with inventory procedures. Key Responsibilities: Receiving & Inspection: Receive goods from vendors and inspect for quality, quantity, and expiry. Match received items against Purchase Orders (POs) and report any discrepancies. Storage & Stock Handling: Store items in designated areas following FIFO (First-In, First-Out) principles. Ensure hygienic and safe storage conditions for perishables and non-perishables. Maintain cleanliness and organization of the store area. Issuance & Distribution: Issue stock to kitchen and service departments based on indents. Maintain proper records of items issued to each outlet/department. Ensure timely distribution to multiple locations as required. Stock Management & Documentation: Update stock registers and software (ERP/POS/inventory tools) regularly. Participate in periodic physical stock counts. Assist in reconciling stock discrepancies and preparing stock reports. Coordination: Work closely with purchasing, kitchen, and service teams to understand daily needs. Coordinate with suppliers and logistics for delivery follow-ups. Compliance & Reporting: Follow all SOPs related to inventory and food safety (FSSAI guidelines). Report spoilage, breakage, or theft immediately to the Store Manager. Qualifications & Experience: Minimum qualification: Bachelor’s or Diploma in Commerce, Hotel Management, or related field. 1–3 years of experience in inventory/store handling, preferably in restaurants or hospitality. Basic knowledge of food items and storage techniques. Familiarity with inventory software is a plus. Key Skills: Basic inventory and stock handling knowledge Attention to detail and record-keeping Good communication and coordination skills Computer literacy (Excel, inventory systems) Ability to work under pressure and meet timelines Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Work Location: In person

To efficiently manage the inventory and store operations across a chain of restaurants and banquets, ensuring timely procurement, optimal stock levels, cost control, and compliance with company policies. Key Responsibilities: Inventory Management: Oversee the day-to-day operations of the central and outlet-level stores. Maintain accurate stock levels of food, beverage, disposables, and other supplies. Conduct regular physical stock verification and reconcile discrepancies. Ensure proper storage, labeling, and rotation (FIFO/LIFO) of stock. Procurement & Vendor Coordination: Raise purchase orders based on consumption and stock levels. Coordinate with approved vendors for timely delivery of quality materials. Evaluate and recommend new vendors when necessary. Negotiate prices and maintain procurement cost efficiency. Documentation & Systems: Maintain GRNs (Goods Receipt Notes), invoices, and stock registers. Use inventory software (e.g., POS, ERP, or any restaurant inventory tool) to record transactions. Generate and analyse reports on stock movement, wastage, and consumption trends. Cost Control & Budgeting: Monitor usage trends to minimize pilferage and wastage. Ensure purchase within the allocated budget. Support monthly audits and provide explanations for variances. Team Management: Train and supervise storekeepers and assistants. Assign responsibilities and ensure adherence to SOPs. Compliance & Hygiene: Ensure all goods are stored in hygienic, safe conditions. Comply with FSSAI standards, fire safety, and internal audit requirements. Qualifications & Experience: Bachelor’s degree in Supply Chain, Commerce, Hotel Management, or related field. Minimum 3–5 years of experience as a Store Manager, preferably in the F&B or hospitality sector. Familiarity with inventory management software. Knowledge of local Hyderabad market and suppliers is a plus. Key Skills: Strong organizational and multitasking skills Analytical and problem-solving ability Vendor management and negotiation Knowledge of food safety and hygiene standards Proficient in MS Excel and inventory systems Attention to detail and accuracy Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Provident Fund Schedule: Rotational shift Weekend availability Work Location: In person

To support daily store operations, including receiving, storing, and issuing goods for multiple restaurant and banquet outlets, while ensuring accuracy in stock records and compliance with inventory procedures. Key Responsibilities: Receiving & Inspection: Receive goods from vendors and inspect for quality, quantity, and expiry. Match received items against Purchase Orders (POs) and report any discrepancies. Storage & Stock Handling: Store items in designated areas following FIFO (First-In, First-Out) principles. Ensure hygienic and safe storage conditions for perishables and non-perishables. Maintain cleanliness and organization of the store area. Issuance & Distribution: Issue stock to kitchen and service departments based on indents. Maintain proper records of items issued to each outlet/department. Ensure timely distribution to multiple locations as required. Stock Management & Documentation: Update stock registers and software (ERP/POS/inventory tools) regularly. Participate in periodic physical stock counts. Assist in reconciling stock discrepancies and preparing stock reports. Coordination: Work closely with purchasing, kitchen, and service teams to understand daily needs. Coordinate with suppliers and logistics for delivery follow-ups. Compliance & Reporting: Follow all SOPs related to inventory and food safety (FSSAI guidelines). Report spoilage, breakage, or theft immediately to the Store Manager. Qualifications & Experience: Minimum qualification: Bachelor’s or Diploma in Commerce, Hotel Management, or related field. 1–3 years of experience in inventory/store handling, preferably in restaurants or hospitality. Basic knowledge of food items and storage techniques. Familiarity with inventory software is a plus. Key Skills: Basic inventory and stock handling knowledge Attention to detail and record-keeping Good communication and coordination skills Computer literacy (Excel, inventory systems) Ability to work under pressure and meet timelines Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Work Location: In person