523 Qsr Jobs - Page 13

Job Title: Area Manager Brand: My Coffee Co. Location: Gurugram Experience Required: 4-5 in the Food & Beverage / Hospitality industry Job Summary: The Area Manager will oversee the operations, team performance, customer satisfaction, and business development of multiple outlets within a designated region. You will play a pivotal role in ensuring brand standards, driving sales, maintaining operational excellence, and developing future leaders within the stores. Key Responsibilities: Outlet Operations Management: Monitor daily operations across multiple stores to ensure adherence to SOPs, hygiene, and safety standards. Conduct regular audits and surprise checks. Team Leadership & Training: Recruit, train, and mentor store managers and their teams. Build a performance-driven culture by setting clear KPIs and conducting regular reviews. Customer Experience: Ensure high levels of customer satisfaction by enforcing quality service standards. Handle escalated customer concerns promptly and professionally. Sales & Business Development: Drive revenue growth through strategic planning, local marketing initiatives, and customer engagement. Identify and recommend potential areas for new store openings. Inventory & Cost Control: Oversee stock levels, procurement planning, and wastage control. Analyze P&L statements to maintain profitability. Reporting & Coordination: Prepare regular performance reports for senior management. Liaise with central support teams like HR, Marketing, and Supply Chain for smooth functioning. Key Requirements: Proven experience as an Area Manager or similar role in F&B, QSR, or hospitality chains. Strong leadership, interpersonal, and communication skills. Ability to manage multiple locations and teams efficiently. Analytical mindset with familiarity in budgeting and performance metrics. Willingness to travel frequently. Bachelors degree in Hospitality, Business Administration, or related field. Perks & Benefits: Competitive Salary + Incentives Travel Allowance Annual Bonus Employee Discounts at all My Coffee Co. outlets Career growth opportunities within the brand Role & responsibilities Preferred candidate profile

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Shift manager or similar experience in a reputed QSR brand, Managers with minimum 3-5 years of working expecience with QSR Perks and benefits

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Manager or similar experience in a reputed QSR brand, Managers with minimum 5-8 years of working experience with QSR Perks and benefits

Role & responsibilities Ensuring flawless execution of operations with excellent customer service standards , ensuring the smooth running of shift, Ensure proper utilization of team to get the best efficiency in Restaurant. Optimise use of Equipments. Strict follow on the Hygiene standards which are prescribed by the comapany to meet the Pizza Production at restaurant, zero compromise. To insure the quality parameters to be followed during the operations. Preferred candidate profile Shift manager or similar experience in a reputed QSR brand, Managers with minimum 3-5 years of working expecience with QSR Perks and benefits

Job Title: Demi Chef de Partie (DCDP) - Multi-Cuisine Location: Select Citywalk Saket, Delhi Reports to: Chef de Partie / Sous Chef Department: Kitchen / Culinary Job Summary: The The Demi Chef de Partie (DCDP) will be responsible for supporting the Chef de Partie and the culinary team in preparing, cooking, and presenting dishes across multiple cuisines. The role involves contributing to the overall success of the restaurant by ensuring the highest standards of food quality, consistency, and cleanliness. Key Responsibilities: Assist in preparing and cooking high-quality dishes across various cuisines, including Indian, Continental, Asian, and Mediterranean. Ensure that dishes are prepared and presented according to the recipes, portion controls, and quality standards set by the head chef. Monitor and maintain stock levels, ensuring efficient usage of ingredients to minimize waste. Assist in mise-en-place preparation and ensure that workstations are clean and organized at all times. Maintain food safety and hygiene standards, adhering to health and safety regulations. Support the Chef de Partie and Sous Chef in managing and training junior kitchen staff. Ensure kitchen equipment is properly used, maintained, and cleaned. Participate in menu planning and contribute ideas for new dishes and seasonal specials. Handle any special dietary requirements and requests from guests with attention to detail. Qualifications and Skills: Minimum of 3 years of experience in a culinary role, with experience across multiple cuisines. Diploma or certification in culinary arts or equivalent experience. Good knowledge of cooking techniques and food safety practices. Ability to work well under pressure in a fast-paced environment. Strong organizational skills with an eye for detail and quality. Excellent team player with strong communication skills. Willingness to take on new challenges and learn. Physical Requirements: Ability to stand for long hours. Comfortable working in a fast-paced kitchen environment. Capable of lifting and carrying items up to 25 kg. Work Schedule: Flexible schedule, including weekends, evenings, and public holidays.

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Job description Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate profile Required Knowledge, skills and abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund

Role & responsibilities A restaurant manager would be responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining quality standards. Key duties include recruiting, training, and supervising staff, creating staffing rosters, planning menus, and managing budgets. They also need to ensure compliance with hygiene and health & safety regulations, promote the restaurant, and manage stock levels. Preferred candidate profile Restaurant Management Experience: Previous experience as a restaurant manager, assistant manager, or in a similar role is highly valued. Food and Beverage Industry: Experience in the food and beverage industry is generally preferred, demonstrating a foundational understanding of restaurant operations and customer service. Management Experience: Direct experience in managing teams, overseeing operations, and handling customer service issues is crucial. Skills: Customer Satisfaction and Service: A strong focus on customer satisfaction and excellent customer service skills are essential. Communication: Effective communication skills are needed for interacting with staff and customers, resolving issues, and ensuring smooth operations. Leadership: Strong leadership skills are necessary for motivating and managing a team of restaurant staff. Problem-Solving: The ability to quickly assess and resolve problems that arise in a fast-paced restaurant environment is crucial. Food and Beverage Knowledge: A solid understanding of food and beverage operations, including inventory management and quality control, is important. Restaurant Management Software: Proficiency in restaurant management software and point-of-sale systems is often preferred. Qualifications: Hospitality Management Degree: A degree in hospitality management or a related field is often a plus, but not always required. Relevant Training: Relevant training or apprenticeships in hospitality or restaurant management are also beneficial.

Looking for an energetic talent to launch our Hyderabad stores shortly Opening: Team Member/Sr. Team Member/Shift Manager Job Location: Bangalore & Hyderabad Contact us for more information Contact: +91-9967045101 Email: Shraddha.m@goodflippin.com

GOOD FLIPPIN' BURGERS® is on the lookout for energetic candidates to join our restaurant team! Job Location: Thane/Mumbai/Hyderabad/Delhi Call 7700034369 Email: shraddha.m@goodflippin.com

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Greet customers, seat them, and provide them with menus Take food and beverage orders and ensure accuracy Serve food and beverages to customers and provide exceptional customer service Clean tables and dining areas after customers leave Maintain a clean and organized dining area, including sweeping and mopping floors, wiping down tables and chairs, and keeping condiments and utensils organized Assist kitchen staff with food preparation and plating as needed Answer customer inquiries and complaints, and escalate issues to management as needed Process customer payments and reconcile cash register at the end of each shift Assist in opening and closing duties, including setting up tables and chairs, preparing condiments, and locking up at the end of the day Follow all health and safety regulations and company policies Strong communication and interpersonal skills

Role & responsibilities This is a full-time on-site role for a Shift Manager located in Mumbai Area. The Shift Manager will be responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining quality control. They will manage inventory, coordinate with vendors, and uphold regulatory compliance. Additionally, the Shift Manager will handle staff scheduling, training, and performance evaluations to ensure smooth operation of the store. Preferred candidate profile Strong leadership and team management skills Excellent customer service abilities Ability to manage inventory and vendor coordination High attention to detail and quality control Knowledge of regulatory compliance in the food industry Effective communication and interpersonal skills Prior experience in the QSR or F&B industry is a plus Ability to work in a fast-paced environment Bachelor's degree in Hospitality Management or related field is preferred

EXPERIENCE – Minimum 4 years Experience as a Assistant Quality Manager in any restaurant or FOOD PRODUCTION INDUSTRY

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Our Recruiters Aviral- 7008123875 Reema9354692492 Jahanvi—7651823919

Looking for a Restaurant Manager with 2+ yrs experience in QSR. Responsible for daily operations, team handling, sales targets, hygiene, and customer service. Must be flexible with shifts. Strong leadership & communication skills required.