We are hiring a Regional Operations Manager for our Pune location, with 8–12 years of experience in the F&B industry. OPERATIONS (FOOD & BEVERAGE): Develops the operations business plan along with the budgets. Make recommendations for capital improvements to enhance the assets of the brand. Develops and monitors the performance of financial and operational plans which support the overall objectives of the brands. Directs the overall operation to maximize performance, profitability and return on investment by creating a positive and productive work environment. Maximize food and beverage revenues by ensuring optimal use of outlet space by having events and promotional activities. Facilitate flow of information from operations so as to provide regular MIS reports of the brands to the Co Founders. Ensures the development of strategic marketing opportunities and tactical sales plans in coordination with sales and marketing department. Conduct operations audit and submit a report to the Sr. V.P. Operations. Prepare and be the custodian of the standard operating procedures of the operations department. SALES AND PROFITS: Prepares annual budget and business plan to ensure the smooth operation of the restaurant, set financial goals, and plan expenses. Then, monitors actual sales and revenues to determine variance and assess goal accomplishments. Conducts cash drops, review credit card totals to ensure correct amount was collected and entered, and verifies deposit slips. Observes employees’ while they work to ensure adherence to policy and positive guest experience. Balances staffing levels and labour costs to achieve a cost-effective plan for running restaurant. Monitors and controls food, labour, and liquor costs using established methods to meet goals. Works with Director of OPS (DO) regarding sales, new procedures, legal concerns, or other restaurant business to keep him/her informed. Evaluates condition of equipment, and conducts routine maintenance and minor repairs to ensure smooth operation and save on costs. Builds business/market share by thinking of new ways to promote company and new programs that will bring in business, and by participating in local events to increase sales and profits. Reads and reviews invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the restaurant. Supervises deliveries by counting and checking product quality to ensure that the billing and delivery meet amount and standards. Places orders with vendors to maintain adequate stock of inventory. Calibrates kitchen equipment and gauges with thermometer to ensure compliance with HACCP standards. Inspects, tastes and touches food and bar items to ensure freshness, proper temperature, and recipe adherence during line checks. Compares register receipts with servers, bartenders total ticket sales and maintains proper financial records to comps and discounts to ensure proper money collection. Investigates safety issues by interviewing those involved in the accident/event to determine causes and recommend solutions. Expedites food preparation by checking lead times and monitoring ticket times to ensure that food is prepared and served timely. Performs employees’ tasks such as preparing menu items, bussing tables and serving food to ensure the quality of the guest experience. NEW STORE OPENINGS: Plan the pre opening activities of new store openings by making a PERT chart. Conduct preopening audit to check on the readiness of the outlet for opening. Ensure a smooth & timely opening of all new outlets. HUMAN RESOURCES: Fosters the development of a positive work environment for all employees. Mentors all levels of employees through formal and informal meetings, discussions and performance feedback. Establishes and maintains a proactive human resources function to ensure employee motivation, training and development, pay and benefit administration, and compliance with policies and procedures and local labour regulations. Works effectively with the operations team to address cultural and/or work environment issues so as to affect positive employee and guest experiences. Works closely with operating team in ensuring optimum staffing levels relative to volume and productivity levels in all areas of the brands. Maximizes training initiatives and plans to drive efficiencies and enhance operating and service performance of the brand. COMPETENCIES Result Oriented Knowledge of Business Customer Focus Leadership and Teamwork Adaptability Implementation Skills Problem Solving and Decision making Impacting and Influencing
We are hiring an Assistant Restaurant Manager for our Solapur location, with 4-7 years of experience in the F&B industry. Key Responsibilities: Operations & Service Excellence: Oversee daily floor operations to ensure smooth coordination between bar, kitchen, and service teams. Maintain a refined yet vibrant dining atmosphere suited to both fine dining and live sports experiences. Conduct daily briefings to align teams on reservations, events, and special promotions. Ensure adherence to service SOPs, hygiene, and safety protocols at all times. Manage opening and closing procedures, including cash handling and end-of-day reports. Guest Experience & Engagement: Lead by example in providing exceptional hospitality and personalized guest service. Handle guest concerns or complaints promptly and professionally. Engage with guests to enhance their experience — from menu recommendations to event updates. Support the implementation of guest loyalty programs and brand activations. Team Management: Supervise and motivate floor, bar, and host teams to deliver consistent, high-quality service. Support recruitment, training, and performance management of staff. Ensure grooming standards and professional conduct of all team members. Foster a positive and team-oriented work culture. Sales, Promotions & Revenue Management: Assist in planning and executing themed nights, sports screenings, and special dining events. Implement upselling techniques and monitor sales performance. Ensure cost control in inventory, wastage, and manpower scheduling. Analyze daily sales reports and assist in meeting revenue and profitability goals. Compliance & Safety: Ensure all operations comply with FSSAI, liquor license regulations, and POSH guidelines. Maintain a safe and hygienic environment for both guests and employees. Conduct regular audits on cleanliness, food safety, and service quality.
We are hiring a Storekeeper for our Mumbai location, with 5-10 years of experience in the F&B industry. The Storekeeper is responsible for overseeing the procurement of all food, beverage, and non-food items for the restaurant, ensuring timely availability, quality consistency, and cost efficiency. The role requires strong vendor management, negotiation skills, and knowledge of F&B purchasing standards aligned with fine dining operations. Key Responsibilities: Procurement & Vendor Management: Source and procure all raw materials, ingredients, beverages, and operating supplies as per brand quality standards. Identify, evaluate, and maintain relationships with reliable suppliers and vendors. Negotiate pricing, credit terms, and delivery schedules to ensure cost control and timely supply. Conduct periodic vendor performance reviews and maintain approved vendor lists. Inventory & Cost Control: Coordinate with the kitchen, bar, and operations teams to plan purchase requirements based on consumption trends. Monitor inventory levels and ensure optimal stock without over-purchasing or stockouts. Maintain accurate purchase records and cost analysis reports. Support cost control initiatives and track purchase-to-sale ratios to maintain profitability. Quality & Compliance: Ensure all purchased items meet company specifications and food safety standards. Conduct regular quality checks on delivered goods in coordination with the culinary team. Ensure adherence to FSSAI, HACCP, and other compliance requirements related to sourcing and storage. Maintain documentation for vendor certifications, hygiene audits, and statutory compliance. Coordination & Documentation: Work closely with Finance for purchase order approvals, invoice processing, and payment schedules. Collaborate with the culinary and bar teams for special menu requirements, seasonal items, or event-specific sourcing. Maintain transparent records of purchase orders, quotations, and delivery notes for audits. Strategic Planning: Identify cost-saving opportunities without compromising quality. Research new suppliers, products, and market trends to enhance menu offerings and profitability. Contribute to sustainability initiatives — such as sourcing local and eco-friendly products. Qualifications & Skills: Bachelor’s degree in Supply Chain Management, Hotel Management, or a related field. 5-10 years of experience in F&B procurement, preferably in fine dining or hospitality setups. Strong negotiation and vendor management skills. Sound knowledge of food and beverage categories, perishables, and kitchen operations. Proficiency in MS Excel, inventory software, and POS back-end systems. Excellent communication and coordination abilities. Key Competencies: Cost Optimization & Analytical Thinking Vendor Relationship Management Attention to Detail & Quality Focus Strategic Sourcing Time Management & Planning Integrity & Accountability