Formulation Chemist who can Turn wild ideas into real, shelf-ready formulas that make oral hygiene actually exciting. You will lead our R&D lab to create toothpaste thats viral-worthy, dentist-approved, and earth-kind from first sketch to factory, Annual bonus Food allowance Provident fund
Responsibilities: * Coordinate meetings * Maintain confidentiality at all times * Manage executive schedule & communications * Ensure seamless operations management * Schedule appointments & events
Responsibilities: * Maintain accurate financial records using Tally and Excel * Prepare monthly GST returns * Manage accounts receivable and payable processes * Daily vendor payments *Daily counter closing report Annual bonus Food allowance Provident fund
Responsibilities: * Manage staff scheduling & performance * Oversee restaurant operations & finances * Ensure customer satisfaction & safety standards * Collaborate with marketing team on promotions & events
Responsibilities: * Manage calendar, schedule appointments & meetings * Provide administrative support as needed * Coordinate travel arrangements & bookings * Maintain confidentiality at all times
Restaurant Manager for a highvolume outlet. Owns daily operations, guest experience, staff performance, cash/POS, hygiene, and inventory. Leads the floor during peak rush, resolves issues fast, and drives sales, ratings, and profitability. staffing. Required Candidate profile restaurant/QSR exp. Floor leader, calm under rush, strong team coach. Handles POS/cash, inventory, hygiene, guest escalations. Data-savvy: reads sales/food cost/labor reports, drives targets.
Role & responsibilities: Multistore operations Oversee daily operations of all restaurants in the chain; review P&Ls, sales, and KPIs for each outlet. Standardize FOH/BOH processes, checklists, openin gclosing routines, and ensure every unit follows brand SOPs. People & staffing Recruit, train, and mentor restaurant managers, chefs, and supervisors; run performance reviews and succession plans. Create and approve manpower plans and schedules across outlets to balance labor cost vs. peakhour service. Establishment of SOPs: - Develop and implement Standard Operating Procedures (SOPs) for various operational aspects, including food preparation, service standards, cleanliness, and customer interactions. - Collaborate with cross-functional teams to streamline processes and enhance operational efficiency. - Conduct regular audits to ensure adherence to SOPs and identify areas for improvement. Quality Assurance: - Uphold the brand''s reputation for quality and consistency by monitoring food quality, presentation, and overall guest experience. - Address any customer complaints or concerns in a timely and professional manner, striving to exceed guest expectations. Customer experience & brand standards Conduct regular store visits and audits (service, food quality, hygiene, ambience); close gaps with action plans. Handle escalated guest complaints and maintain NPS/ratings targets on Swiggy, Zomato, Google, etc. Food safety, hygiene & compliance Ensure all outlets comply with FSSAI, fire safety, and local regulations; maintain documentation and licenses. Implement and monitor cleaning, sanitation, and kitchen safety protocols (HACCP-style checklists). Supply chain & inventory Coordinate central purchasing; negotiate with vendors; ensure consistent availability of SKUs across branches. Track food cost, wastage, and variance; implement recipe controls, portioning, and inventory systems. Financials & growth Own outletlevel P&Ls: revenue, COGS, labor, overheads; identify levers to improve contribution margins. Plan and execute new store openings, capacity expansion, and menu/margin optimization projects. - Collaborate with the finance department to develop and manage operational budgets for each restaurant location. ommunication and Coordination: - Serve as the primary point of contact for communication between corporate headquarters and restaurant managers. - Keep senior management informed of operational performance, challenges, and opportunities for improvement. - Facilitate collaboration and knowledge-sharing among restaurant managers to drive collective success. Qualifications: - Bachelor''s degree in Hospitality Management, Business Administration, or a related field. Master''s degree preferred. - Minimum years of progressive experience in restaurant operations management, with a proven track record of success. - Strong leadership and decision-making skills, with the ability to inspire and motivate teams. - Excellent communication and interpersonal skills, with the ability to build relationships at all levels of the organization. - Solid understanding of restaurant financials and business metrics. - Experience in developing and implementing SOPs and driving process improvements. - Ability to thrive in a fast-paced, dynamic environment and effectively manage multiple priorities. - Flexibility to work evenings, weekends, and holidays as needed.