Aufside Hospitality

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