Urgent Opening GM Operations Delhi

Job Description

1 Managing Staff (in coordination with HR Team) Accomplishes human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining management staff. Identify training needs, assist in developing formal training plans ans their implementations during training sessions. Enforcing HR policies and procedures. Monitoring and reviewing performances, appraisals and increments of team . Control attrition. Ensure that the staff training, grooming, uniform supply ,meals, duty hours , attendance , droppings, leaves and holidays are all taken care off. Any staff concerns should be immediately reported to HR. 2 Overall Restaurant Management and Operations Maintains operations by preparing policies and standard operating procedures. determining and implementing system improvements. Ensure quality and guest-service standards Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage and service offerings. initiating improvements from time to time. Accomplishes company goals by taking ownership for accomplishing new and different requests. exploring opportunities in order to add value to job accomplishments. Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Daily meeting with the RM and monthly huddle with entire service team. Schedule routine inspections of all housekeeping and public areas on a regular basis to ensure furnishing, facilities and equipment are clean and in good shape, well maintained and replaced / refurbished as required. Maintains availability for meetings with all other departments as and when required. Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. Suggest ideas for upselling and incentify staff accordingly. 3 Restaurant Budjet & Sales Target (In coordination with Finance team) Forecasting and preparing annual budgets in coordination with Finance Ensuring that all expenses are within the budget. Meeting sales targets and ensuring profitability of the business unit. Analysing variances and taking corrective actions. Enforcing any ongoing promotional activities and ensuring results. 4 Sales, Marketing & PR (In coordination with sales & marketing team) Establishes restaurant business plan by surveying restaurant demand. Conferring with people in the community. Identifying and evaluating competitors. Developing and implementing strategies to increase sale/footfalls. Attracts guests by developing and implementing marketing, advertising, public and community relations programs; evaluating program results Identifying and tracking changing demands. building relationships with guests and ensure happy and repeat customers. Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry. attending educational workshops ,reviewing professional publications and participating in professional societies. 5 Maintains vendor relation, quality check and coordination with centralised stores Controls purchases and inventory with Finance manager; negotiating prices and contracts. developing preferred supplier lists. reviewing and evaluating usage reports. Ensure delivery of quality products. Ensure that on time requisition is sent to stores for timely delivery. 6 Over all Kitchen operations Menu planning in coordination with Exe. Chef Ensure timely requisition is sent to stores and on time delivery of goods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Must take corrective measures to control food costs. Ensure that standard recipes and techniques for food preparation and presentation is made by the chef which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Ensures that high standards of sanitation, cleanliness and safety is maintained throughout the kitchen. Support safe work habits and a safe working environment at all times. Minimise N/A food items from the menu by proper coordination between purchase and Kitchen. Ensure that all dishes are presented as per the predesided portion size and ,plating and garnish. ,

Keyskills :
hrpolicies qualitycheck menuplanning stafftraining trainingneeds annualbudgets emergingtrends foodpreparation guestsatisfaction communityrelations alesmarketing tioncontrol perf mancereview