Assistant Manager/ Restaurant Manager- Ouzo

Rosetta Hospitality; Bengaluru; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Rosetta Hospitality is seeking a dedicated manager for restaurant operations in Bengaluru, India. The role involves managing daily operations, ensuring guest satisfaction, and training staff while maintaining operational efficiency.

The ideal candidate will possess strong organizational and leadership skills, able to work under pressure and handle financial management. Responsibilities include training, budgeting, and ensuring a high standard of guest service.

Qualifications

• Extremely organized with strong administrative and communication skills.
• Hands-on experience with financial management DEL, Forecast, Budget.

Responsibilities

• Handle daily operations of the restaurant.
• Train all executive and managerial cadre employees.
• Conduct quarterly reviews for all executives and managers.
• Maintain hygiene levels via audits.
• Propose pricing of menu items based on competitive analysis.

Skills

Organizational skills

Leadership abilities

Guest relationship management

Financial management

Job description

Full-Time

General Responsibilities

• ØHandling daily operations of the restaurant
• ØDaily briefing of Executives and Managers.
• ØWeekly inspection of each restaurant under your supervision.
• ØReview of all guest feedback and make necessary changes.
• ØIn charge of the overall Guest Satisfaction Index
• ØCreate a guest database in each city.
• ØEstablish a good rapport with corporate clientele in each city.
• ØAssist in the recruitment process.
• ØIn charge of handling employee satisfaction and retention
• ØTrain all executive and managerial cadre employees.
• ØAssist in creating the BRISOPs for our restaurant vertical.
• ØQuality check on Food and beverage of all outlets.
• ØMaintain Hygiene levels via audits and compliance checklist set by local laws and Rosetta BRISOPs.
• ØEstablish good relationships with local authorities.
• ØLiaison with state/ local government bodies.
• ØHandling all external/ third party agencies we contract with.

Specific responsibilities

• Ø Analyse guest feedback daily and take corrective action- product, process and price.
• ØAll guest feedback to be collated and submitted at the end of every week.
• ØAn overall 9.7 GSI score must be maintained month on month.
• ØAssist in creating BRISOPs for the restaurant vertical and ensuring that they are tailor made for each restaurant based on the service style & food being served.
• ØTraining of all managers and executives so that they reflect the BRISOPs of the company.
• ØReview of the monthly training calendar set by individual restaurant managers for the team.
• ØSetting of targets for the various job roles in the restaurant.
• ØConducting quarterly reviews for all executives and managers.
• ØSuccession planning of all managers and executives in the system.
• ØEnsuring the Employee satisfaction survey is done every quarter, and necessary action is taken based on submitted feedback.
• ØEnsuring the attrition level across all levels are within the budgeted range.
• Ø Responsible for achieving budgeted food and beverage revenues of the restaurant vertical.
• Ø Monitor and control the expenditure in each of the restaurants.
• ØEnergy cost to be monitored by tracking daily consumption.
• Ø Forecast revenue and the vertical’s operational expenditure every month.
• Ø Responsible for creating the revenue, expense, CAPEX and OPEX budget for all restaurants under your purview along with the Head of F&B Experiences.
• Ø Responsible for maintaining the beverage cost as per the budget without compromising the quality.
• Ø Prepare monthly, quarterly, half yearly and annual reports for management reviews.
• Ø Approves all purchases of Beverage items (spirits, beer, wine, soft) after reviewing the consumption pattern and operational requirements and par level.
• Ø Work closely with the Purchase Manager and create a good rapport with the vendors and get the best quality and selection of products at competitive pricing.
• Ø Keep a close watch on the bar opening and closing inventories, accurate bar summaries, and cash deposits.
• Ø Review of all monthly inventories.
• Ø Keep abreast of the latest industry trends & practices of the Food and Beverage preparations and service concepts through trade literature and actual visits.
• Ø Propose pricing of menus items, beverage, and wine lists as per market dynamics and competition analysis in coordination with the Executive chef of the restaurant.
• Ø Conducts competitive analysis every six months.
• Ø Participates and proposes input towards F&B Marketing activities.
• ØLiaising with local authorities and governing bodies to ensure no obstacles in daily operations.

Job requirements

Knowledge & Skill

• Extremely organized with strong administrative and communication skills
• Strong Leadership abilities and s organizational skills.
• Strong guest and employee relationships management.
• Entrepreneurial, innovative, and able to drive change and look for operational efficiencies/synergies across the network.
• Hands-on experience with financial management DEL, Forecast, Budget

Disposition/ Personality

• Possess the tenacity to work in high stress situations while maintaining a cairn derneanour
• Strong analytical and problem-solving skills Ability to anticipate problems and be spontaneous with solutions.
• High emotional quotient that helps perform better in a people centric industry.
• Determined, Enthusiastic & Self motivated
• Social,charming and interactive With stral ability to encourage and mptivate those around you