The Sous Chef position at Food of Mangaluru in Pune requires expertise in Mangalorean cuisine and traditional cooking techniques. As a full-time role, you will be responsible for overseeing kitchen operations, assisting in menu planning, preparing and cooking dishes, supervising kitchen staff, maintaining food quality and hygiene standards, and ensuring smooth service during busy hours. It is essential to have experience in menu planning and kitchen management, strong culinary skills, and the ability to create flavorful dishes. Knowledge of food safety standards and practices is crucial, along with excellent communication and leadership skills. The ideal candidate should be able to work well under pressure and in a fast-paced environment, with proven experience as a Sous Chef or in a similar role. A culinary degree or relevant certification would be considered a plus.,
Location: Food of Mangaluru – Model Colony, Pune Company: Manasvi Hospitality Services Pvt. Ltd. Reporting to: Directors ⸻ About Us: Food of Mangaluru (FOM) is a premium South Indian veg and non-veg restaurant serving authentic Mangalorean coastal cuisine. We are opening our new outlet in Model Colony, Pune, with 80–100 seating capacity and a strong focus on quality, service, and guest experience. ⸻ Job Summary: The Restaurant Manager will oversee the daily operations of the restaurant, ensure smooth service, maintain quality standards, manage staff, and drive profitability. The role demands strong leadership, attention to detail, and a passion for hospitality. ⸻ Key Responsibilities: Operations & Service • Supervise day-to-day restaurant operations ensuring consistent high-quality service. • Monitor guest satisfaction and handle complaints or feedback professionally. • Ensure hygiene, cleanliness, and safety standards are always maintained. • Oversee table management, reservations, and peak-hour service flow. Staff Management • Recruit, train, and schedule staff (service, kitchen, housekeeping). • Conduct daily briefings and ensure discipline and grooming standards. • Motivate and lead the team to deliver excellent guest experiences. Sales & Financials • Assist management in achieving monthly sales and profit targets. • Monitor daily sales, petty cash, and control wastage and pilferage. • Work closely with accounts and management for inventory and cost control. Inventory & Coordination • Coordinate with chefs and purchasing team for daily requirements. • Monitor stock levels and ensure timely ordering and receiving of supplies. • Maintain vendor relationships and oversee deliveries. Brand & Marketing • Support marketing activities, promotions, and special events. • Maintain FOM’s brand image and customer experience standards. ⸻ Requirements: • Minimum 3–5 years of experience in restaurant or hotel management. • Strong leadership, communication, and customer service skills. • Knowledge of South Indian cuisine preferred. • Ability to work in a fast-paced, high-volume environment. • Diploma/Degree in Hotel Management or relevant field preferred.