Manage staff schedules and ensure that all staff are trained and providing excellent customer service Order and manage inventory, including food, drinks, and supplies Ensure that all health and safety standards are followed, including food safety regulations Maintain financial records and budgets, including managing cash flow and payroll Develop and implement marketing strategies to increase customer traffic and sales Address customer complaints and concerns in a timely and professional manner Collaborate with the owner and other managers to develop and implement long-term goals for the restaurant Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time. Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying.
Responsibilities Monitor and analyze food and beverage costs. Prepare detailed cost reports and financial statements. Conduct regular audits of inventory and stock levels. Develop and implement cost control procedures. Collaborate with kitchen and service staff to optimize resource usage. Review purchase orders and supplier invoices for accuracy. Ensure compliance with financial regulations and policies. Identify areas of cost reduction and implement savings strategies. Assist in budgeting and forecasting activities.
Microbiology Laboratory Operations Perform routine microbiological analysis of food, water, raw materials, surfaces, and air samples as per laid down specification (TPC, Coliforms, Yeast & Mold, Pathogen detection, etc.). • Maintain, calibrate, and operate microbiological equipment (incubators, autoclaves, laminar flow hoods, etc.). • Prepare culture media, reagents, and maintain stock inventory. Document and interpret results, trend analysis, and share corrective actions with operations and kitchen teams. • Ensure compliance with internal SOPs, GLP (Good Laboratory Practices), and external regulatory requirements. Hygiene & Training • Conduct regular hygiene audits of kitchens, Stores, food preparation, and service areas / Restaurants • Monitor cleaning and sanitation practices for compliance with food safety standards . • Support pest control verification and hygiene-related preventive measures . • Develop and deliver training sessions for food handlers and staff on personal hygiene, sanitation, and microbiological risks. Assist in implementing HACCP plans, hygiene standards, and corrective actions for non-conformities. Qualifications & Skills • Masters degree / Bachelors in Microbiology / Food Microbiology / Biotechnology or related field. • Minimum 14 years of experience in food service, catering, hospitality, or food manufacturing microbiology labs. • Strong knowledge of FSSAI testing guidelines, HACCP, ISO 22000/FSSC 22000 standards. • Hands-on experience with microbial testing methods and laboratory management. • Good communication and training skills, with the ability to engage diverse staff groups. • Proficient in documentation, report preparation, and root cause analysis.
Role & Responsibilities : The ASM will be accountable for: Appointment of Distributors and Retail Distribution Stockists (RDS): Identifying, evaluating, and onboarding new partners to strengthen the distribution network. Achieving Sales Targets: Ensuring consistent performance to meet or exceed monthly, quarterly, and annual sales goals. Team Leadership & Motivation: Leading, guiding, and motivating the Sales Officers to drive performance, productivity, and field execution. Distribution Management: Achieving both width and depth of distribution to maximize market penetration and product availability. Policy & Strategy Implementation: Effectively executing the companys sales strategies, policies, and initiatives in the assigned territory. New Area Development: Proactively exploring and developing new markets with a readiness to face challenges and drive growth.Role & responsibilities
To design, co- ordinate and implement training activities for the staff, supervisors and management of the entire Hotel To identify the training needs of staff , supervisors and management To conduct induction and other suitable training programmes for all new employees To organise safety, fire prevention and control programmes for all employees To organise programmes for staff on methods , procedures and systems in guest handling, selling, cost consciousness, F&B Service, Food production, housekeeping, front office etc To organise periodic supervisory / executive development programmes To co- ordinate with departmental heads on various training programmes To have adequate information so as to be able to recommend external training programmes which might be of value in enhancing the professional capabilities of employees in the Hotel and by application of which the Hotel would benefit To conduct tests departmentally and submit proficiency reports To conduct audit report of the Hotel. To carry out daily spot checks on all departments to see that what has been taught in the classes is being applied on the job and discuss with the concerned departmental heads any problem that the employees may have To maintain liaison with catering institutes in India to keep abreast of developments in any field, and also to co- ordinate the Training of industrial trainees To supervise, plan and co- ordinate the training of all Industrial trainees in the Hotel To analyse guest complaints for identifying areas which require improvement, and handling training requirements for these areas To maintain a Hotel library and collection of slides, films and other training aids. To consciously and constantly develop better training material so as to make the training sessions more informative and enjoyable To send monthly MIS report to the G.M In addition to the above mentioned duties and job functions any other assignment given by the immediate superior or the management will have to be carried out.