Role & responsibilities 1. Recruitment and Staffing: Develop and implement effective recruitment strategies to attract and hire qualified candidates for all restaurant positions, including chefs, service staff, supervisors, and managerial roles. Conduct interviews, assess candidate skills and fit, and manage the entire hiring process. Manage the hiring records and maintain an updated database of all applicants and employees. Conduct comprehensive background checks and reference verification for new hires. 2. Employee Relations and Management: Serve as the primary point of contact for all employee inquiries, concerns, and grievances. Mediate and resolve conflicts between employees or between staff and management. Implement and enforce company policies and procedures. Foster a positive and inclusive work environment that promotes employee engagement and retention. 3. Compensation and Benefits: Manage the end-to-end payroll process , ensuring timely and accurate salary disbursement, and compliance with all statutory regulations (e.g., Provident Fund, ESI). Administer and manage employee benefits and compensation packages. Monitor and track employee leaves, including sick leave, casual leave, and paid time off, ensuring accurate leave records . Handle employee reimbursements and manage their records. 4. Performance Management and Growth: Develop and implement performance management systems for all staff. Conduct regular performance reviews and provide constructive feedback. Identify training and development needs and create employee growth plans and training modules to enhance skills and career progression. Oversee the onboarding process for new hires, ensuring they are well-integrated into the team. Develop succession plans for key roles to ensure business continuity. 5. Compliance and Administration: Ensure strict adherence to all labor laws, regulations, and statutory requirements applicable in Noida and India. Maintain accurate and confidential people records including personal details, contracts, performance reviews, and disciplinary actions. Prepare and submit all necessary reports to management and government authorities as required. Develop, update, and maintain the employee handbook and company policies. Preferred candidate profile Bachelors degree in Human Resources, Business Administration, or a related field. Proven experience as an HR Manager, preferably in the restaurant or hospitality industry . Strong knowledge of Indian labor laws and regulations. Experience with payroll management , HR software, and people management systems. Excellent interpersonal, communication, and negotiation skills. Ability to handle confidential information with discretion and professionalism. Problem-solving attitude and a proactive approach to managing HR challenges.
Job Summary The Chief Operating Officer (COO) is a strategic and visionary leader responsible for the day-to-day operations and execution of the company's growth strategy. As the right hand to the CEO, the COO will translate the company's vision into a high-performing operational reality. This role requires an experienced, hands-on leader who can drive operational excellence across all restaurant units, optimize systems and processes, and foster a culture of exceptional performance and guest satisfaction. The COO will be directly responsible for leading the operations, culinary, and supply chain teams. Key Responsibilities 1. Operational Leadership & Strategy: Strategic Execution: Partner with the CEO and executive team to define and implement the company's operational strategy, ensuring alignment with overall business objectives, including new market entry and aggressive unit expansion. Performance Management: Develop, track, and analyze key operational performance indicators (KPIs) such as labor cost, food cost, speed of service, and guest satisfaction scores. Implement corrective actions to drive continuous improvement. Process Optimization: Identify and address operational inefficiencies. Design and implement scalable systems and processes for new restaurant openings, daily operations, and quality control. Crisis Management: Lead the response to operational challenges and crises, ensuring business continuity, brand integrity, and employee and guest safety. 2. Multi-Unit Operations Management: Team Leadership: Directly manage and mentor a team of regional and district managers, providing clear direction, coaching, and accountability to achieve operational and financial goals. New Store Openings (NSOs): Oversee the entire new store opening process, from site readiness to staffing, training, and a successful launch. Develop and refine the NSO playbook to ensure a seamless and efficient rollout. Standards & Compliance: Ensure all restaurant units consistently adhere to company standards for food quality, service, cleanliness, and brand image. Guarantee compliance with all health, safety, and labor regulations. 3. Culinary & Supply Chain Oversight: Culinary Excellence: Collaborate with the Head of Culinary to ensure menu innovation, recipe consistency, and high-quality food execution across all locations. Supply Chain & Vendor Management: Oversee the supply chain function, including procurement, distribution, and logistics. Negotiate key vendor contracts to ensure favorable pricing and product availability while maintaining quality standards. Inventory & Cost Control: Implement effective inventory management systems to minimize waste, prevent loss, and control food costs. 4. People & Culture Development: Talent Management: Partner with Human Resources to develop and implement a talent strategy for the operations team, focusing on recruitment, training, performance management, and career pathing for all restaurant-level staff. Culture & Engagement: Champion the company culture and values, fostering a positive, engaging, and high-energy work environment that attracts and retains top talent. Training & Development: Design and oversee comprehensive training programs for all operational roles, from new hires to leadership development. Qualifications Education: Bachelor's degree in Business Administration, Hospitality Management, or a related field required. An MBA is a plus. Experience: 10+ years of progressive leadership experience in the restaurant or multi-unit hospitality industry, with at least 5 years in a senior executive role (e.g., VP of Operations, COO). Must have a proven track record of managing multi-unit operations and leading aggressive growth. Industry Knowledge: Deep, hands-on knowledge of restaurant operations, including front-of-house and back-of-house procedures, kitchen efficiency, and guest service. Leadership Skills: Exceptional leadership, coaching, and team-building skills. The ability to motivate and lead a diverse, geographically dispersed team to achieve ambitious goals. Strategic & Analytical Acumen: Strong strategic thinking and problem-solving abilities. Proficient in data analysis to drive operational decisions and identify opportunities for improvement. Communication: Excellent verbal and written communication skills, with the ability to effectively present information to the executive team, board members, and restaurant-level staff. Personal Attributes: A roll-up-your-sleeves, action-oriented leader with a high level of integrity and a passion for the restaurant industry. Must be resilient, adaptable, and thrive in a fast-paced, high-growth environment. Reporting Structure The Chief Operating Officer (COO) reports directly to the Chief Executive Officer (CEO) and is a key member of the executive leadership team. Compensation Compensation will be competitive and commensurate with experience, including a base salary, performance-based bonus
Job Summary The Chief Financial Officer (CFO) will be a key member of the executive leadership team, responsible for the overall financial health and strategic direction of our rapidly expanding restaurant chain. This role requires a dynamic and experienced finance professional with a deep understanding of the restaurant and hospitality industry. The CFO will manage all aspects of financial operations, including budgeting, forecasting, financial reporting, and capital management. The ideal candidate is a strategic thinker, a strong leader, and a hands-on operator who can drive profitability and support the company's aggressive growth trajectory. Key Responsibilities 1. Strategic Financial Leadership & Planning: Strategic Planning: Partner with the CEO and executive team to develop and execute the company's long-term strategic plan, including new unit growth, market expansion, and concept development. Financial Modeling: Develop and maintain sophisticated financial models to support strategic decisions, evaluate new opportunities, and forecast performance. Capital Management: Manage and optimize the company's capital structure. Lead efforts to secure financing, manage investor relations, and plan for future capital needs to support expansion. M&A and Due Diligence: Evaluate potential acquisition targets, lead financial due diligence, and integrate acquired businesses. 2. Financial Operations & Reporting: Financial Oversight: Oversee all financial functions, including accounting, treasury, payroll, tax, and audit. Reporting: Prepare and present accurate and timely financial statements (P&L, balance sheet, cash flow) to the executive team, board of directors, and investors. Budgeting & Forecasting: Lead the annual budgeting process and create rolling forecasts. Monitor performance against budget and provide insightful variance analysis. Internal Controls: Establish and maintain a strong system of internal controls to safeguard company assets and ensure the integrity of financial data. 3. Performance Management & Analysis: KPI Tracking: Develop and track key performance indicators (KPIs) specific to the restaurant industry, such as prime cost, labor percentage, food cost, average ticket, and unit-level profitability. Operational Analysis: Partner with the operations team to analyze unit-level performance, identify areas for cost optimization, and drive profitability improvements. Technology & Systems: Lead the selection and implementation of financial management systems (e.g., ERP, POS integration) to support scalability and data-driven decision-making. 4. Leadership & Team Management: Team Leadership: Build, lead, and mentor a high-performing finance and accounting team. Foster a culture of accountability, continuous improvement, and professional development. Cross-Functional Collaboration: Serve as a key business partner to all departments (Operations, Marketing, HR, Supply Chain, etc.) to ensure financial considerations are integrated into all business decisions. 5. Investor & Stakeholder Relations: Investor Relations: Manage relationships with current and potential investors, preparing materials for board meetings and investor presentations. Banking & Legal: Maintain strong relationships with banks, auditors, lawyers, and other external partners. Qualifications Education: CA. Experience: 10+ years of progressive finance and accounting experience, with at least 3-5 years in a senior leadership role (VP of Finance, CFO) within a multi-unit, high-growth environment. Industry Knowledge: Essential to have experience in the restaurant, hospitality, or multi-unit retail industry. Must have a deep understanding of restaurant P&L, key metrics, and operational drivers. Financial Acumen: Strong proficiency in financial modeling, forecasting, budgeting, and data analysis. Strategic Thinking: Proven ability to think strategically and translate business goals into a clear financial strategy. Leadership Skills: Excellent leadership, communication, and interpersonal skills. Ability to influence and collaborate with diverse teams. Technical Skills: Advanced proficiency in Microsoft Excel. Experience with financial planning software (e.g., Vena, Anaplan) and ERP systems is a plus. Personal Attributes: High integrity, results-oriented, proactive, and adaptable. Must thrive in a fast-paced, entrepreneurial environment. Reporting Structure The CFO reports directly to the Chief Executive Officer (CEO) and is a member of the executive leadership team. Compensation Compensation will be competitive and commensurate with experience, including a base salary, performance-based bonus, and equity participation.