Full job description Job Overview: We are seeking a highly motivated and experienced General Manager to oversee the daily operations of our bustling restaurant & bar. The ideal candidate will have a strong background in hospitality management, exceptional leadership skills, and a passion for delivering outstanding customer service. The General Manager will be responsible for ensuring the overall success and profitability of the establishment by managing staff, controlling costs, and creating a welcoming and enjoyable atmosphere for guests. Responsibilities: Leadership and Team Management: Provide strong leadership to the entire staff, fostering a positive and collaborative work environment. Recruit, train, and supervise all front-of-house and back-of-house staff. Set performance expectations and conduct regular performance reviews. Customer Service: Ensure exceptional customer service standards are maintained at all times Address customer concerns and feedback promptly and professionally Create a warm and inviting atmosphere for guests Operational Management: Oversee the day-to-day operations of the bar and restaurant, ensuring smooth service and efficient workflow. Monitor inventory levels, order supplies, and manage vendor relationships. Implement and enforce health and safety standards Financial Management: Develop and manage budgets, ensuring financial targets are met. Control costs and optimize profitability through effective resource utilization. Monitor sales, expenses, and financial reports. Marketing and Promotions: Collaborate with the marketing team to develop and implement promotional strategies. Plan and execute events to attract and retain customers. Stay informed about industry trends and competitor activities. Quality Control: Maintain high-quality standards for food and beverage offerings. Conduct regular inspections to ensure cleanliness and adherence to health regulations. Implement and maintain quality control procedures. Compliance: Ensure compliance with all local, state, and federal regulations. Keep abreast of changes in licensing requirements and other relevant laws. Problem Solving: Address and resolve operational issues and conflicts in a timely and effective manner. Anticipate challenges and implement proactive solutions. Requirements: Proven experience as a General Manager in the hospitality industry. Strong leadership and organizational skills. Excellent communication and interpersonal abilities. Knowledge of food and beverage trends, industry regulations, and best practices. Ability to work flexible hours, including evenings, weekends, and holidays. Bachelor's degree in Hospitality Management or related field (preferred). 'If you are a dynamic and results-driven individual with a passion for delivering exceptional guest experiences, we invite you to apply for the position of General Manager at our vibrant bar and restaurant. Job Type: Full-time Pay: From ₹80,000.00 - 1,00,000/- per month Benefits: Food provided Schedule: Rotational shift: Performance bonus Education: Bachelor's (Preferred) Experience: total work: 5 years (Preferred) Management: 5 years (Preferred) Work Location: In person Kindly Whats App Only on 9873416462 and send cv! Show more Show less
Job description Company Description MOETS Hospitality Group is a well-established chain of restaurants in South Delhi, operating under popular brand names such as MOETS Curry Leaf, Oh BAO, Kulfi, Dirty Dough, and more. The group also offers home delivery services within 7 kms in Delhi/NCR and has been providing private, corporate, institutional, and wedding catering services for the last three decades. Additionally, MOETS manages a homestay property called Waterfront Vila in Manali. JOB ROLE CLARITY DOCUMENT FOR EXECUTIVE CHEF - MOETS Role Definition : EXECUTIVE CHEF is fully responsible for the management of the MOETS 2 flagships restaurants outlets. One in Defence Colony and the other in Civil Lines. The main purpose of the Chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Moets Standards. VERY IMPORTANT :- Should be an Expert in Indian Cuisine specially, including regional Indian, Indian Curry & Tandoor. Should have knowledge of Modern Indian Cuisine too and should be able to develop new dishes and recipes. QUALIFICATIONS REQUIRED FOR THE EXECUTIVE CHEF ROLE Culinary Education: A formal culinary education from a reputable culinary school or institute is a must Work Experience: Extensive experience in the culinary industry is crucial. Several years of progressive experience in various kitchen roles, including line cook, sous chef, and chef de cuisine is required. Culinary Skills: Exceptional culinary skills and knowledge of Indian, Modern Indian, Indian Regional Cuisine like Lucknawi, Punjabi, Mughali etc. An executive chef should be able to create and execute a diverse and high-quality menu that meets the standards of the restaurant. Leadership and Management Skills: Strong leadership and management skills are critical for overseeing kitchen operations. An executive chef should be able to lead and inspire a kitchen team, delegate tasks effectively, and maintain a positive and efficient work environment. Menu Planning and Cost Control: Experience in menu planning, development, and cost control is important. The executive is responsible for creating menus that balance culinary creativity with financial considerations. Hygiene and Safety Knowledge: Knowledge of food safety and sanitation practices is crucial for maintaining high standards of hygiene in the kitchen. Executive chef should ensure that the kitchen operates in compliance with health and safety regulations. Creativity and Innovation: The ability to bring creativity and innovation to the culinary offerings of the club is valued. This involves staying current with culinary trends, experimenting with new ingredients, and continuously improving the menu. Communication Skills: Effective communication skills are necessary for interacting with kitchen staff, committee members and club members. Executive chef also needs to communicate with suppliers and vendors. Time Management: The ability to manage time efficiently is crucial in a fast-paced kitchen environment. Executive chefs need to coordinate various tasks to ensure that meals are prepared and served on time. Adaptability: The hospitality industry is dynamic, and an executive chef should be adaptable to changing circumstances, such as seasonal variations in ingredients, special events, or unexpected challenges. Responsibility Deliverables: 1). Kitchen Management & Operations 2). Inventory & Food Cost Control 3). Training & Development of Kitchen Staff Tasks & Activities 1). Kitchen Management & Operations To create a Kitchen / Food Safety Manual/Checklist/SOP for MOETS Restaurants Implement and maintain health and Covid Safety Procedures Maintenance Quality, Appearance & Taste of Food To Create and Finalise Standard Recipes & exercise portion control Effective guest interaction to enhance guest satisfaction Administration of orders to minimise shortages and wastage and effective stock control Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard Ensure staff hygiene and appearance as per Moets Standards Effective Communication with kitchen and service department to ensure the smooth running of the department To review current staff strengths & have optimum staff for operations! Overseeing interdepartmental communication and smooth functioning Report any theft or unethical practices to the ROM or GM Operations Achieving service excellence though Teamwork Maintain confidentiality of proprietary information, and protect company assets 2). Inventory & Food Cost Control Maintaining fridges and stores to the highest hygiene and stock rotation standards Effective management of staff food No Food to Leave Kitchen without KOT Determine monthly par stock levels and inform store. Check daily requisitions and approve the same Do monthly item wise sales analysis of menu To assist in the automation of the entire inventory, consumption and back office operations To measure the amount and quantity of stock going from mother store and base kitchens to other outlets and ODC! 3). Training & Development of Kitchen Staff Train Kitchen Staff with Standard Recipes to be prepared. Planinng Staff Rota at all outlets Create Recipe Chart with Presentation Pictures & Portion Size for Kitchen Staff to See Organise a weekly meeting with the kitchen team and discuss all operational and personal issues Plan a Weekly Training Schedule for having Kitchen Staff on different topics like HACCP / Fire Safety Etc. Train staff on a weekly basis on new cooking techniques, new recipes, new cuisines Using Hospitality Specific Training Sessions from websites like https://www.typsy.com/ or https://www.udemy.com/ Job Location :- MOETS Defence Colony, New Delhi. Kindly what&aposs app cv on 9873416462, no call strictly. Show more Show less