Key Skills: Manager , Food Court Manager / Restaurant Manager with Very Good Experience in F&B and Restaurant Operations

OB SUMMARY

Responsible for the efficient and effective running of the assigned food court outlet maximizing profit opportunities.

To ensure maximizing footfalls and maintain operational parameters in the food court by constantly keeping abreast with the latest trends in the market.

Responsible for the execution of various marketing promotions ensuring they are properly represented of brand values.

To be in absolute agreement with the objectives and the vision of the organization, and to achieve the same, as set by the Management within the guidelines, policies and procedures of the organization.

RELATIONSHIP

1. Reports directly to the Head of Operations Food & Beverages.

2. Interacts professionally with all other Managers / Staff of the premises.

3. Maintains a high profile, interacting with individuals including but not limited to clients, suppliers, government officials, competitors and other members of the local community.

4. Coordinates with all kitchen staff in the food court, as also with the mall office.

5. Coordinates with the developers representative on day to day operational issues.

DUTIES AND RESPONSIBILITIES

1. Establishes and maintains professional, effective and efficient communication within the food court operations.

2. Implements policies and procedures under the guidance and direction of the Operations Head Food & Beverages

3. Ensures a control on the approved budget and keeps a control on all wastages if any.

4. Is responsible for all functions such as achieving budgets, service quality, and manpower and cost control.

5. Develops at all times new ideas, methods to improve the revenue, profitability and generate the needed guest awareness.

6. Interprets and acts upon information provided by the Operations Head Food & Beverages.

7. Review all operating reports and conducts regular and ad hoc meetings to correct operating problems.

8. Ensures that establishment standards of performance are maintained, achieving maximum guest satisfaction.

9. Ensures standardized training provided to staff, as and when required.

10. To work with the Chef / Brands / Retailers for the continued achievement of high quality standard and for the maintenance of a maximum level of profitability in the service and production of food.

11. To maintain an up to date knowledge of local and international market trends and to be constantly aware of the competitors.

12. Manage and maintain complete confidentiality of the food court commercial matrix i.e. financial terms and condition related to the space occupied of the food operator.

13. Professionally handle category management ensuring vendors and retailers work in tandem to streamline operations and increase revenue / sales.

14. To liaise with the Developer on a one to one basis regarding site agreement copies between the company and the vendor which dictates the terms and conditions to do business at the scheduled premise.

15. Calculate monthly CAM; Electricity, Water /Gas consumption for each food operator and proper collection of monthly rentals.

16. Timely renewal of agreements related to the food operators.

17. Making a conscious effort to maintain the P&L during a stipulated period of time (Profit and Loss) of the entire food court to understand the trading activity and associated expenditure of an organization over a defined period of time.

18. Ensure the income summary is duly filled along with all financial terms /collection of funds from the vendor such as security deposits and the intervals of collecting the same. Subsequently a new form is to be filled in case of any changes.

19. Proper MIS (Management Information System) reporting as per the prescribed formats and daily sms alerts of daily sales figures to all concerned. Also includes filling of different forms and formats followed by the company and send it to the concerned on a daily, weekly, fortnightly, monthly and quarterly basis.

20. Maintaining a healthy relationship with all food operators as per the standards prescribed by the Management to enable them to serve clientele in a professional environment.

21. Introduce cross promotions, food festivals, entertainment etc on a regular basis.

22. Being customer focused by paying equal attention to the floor and back of the house activities.

23. Maintaining the company assets and stock taking with regard to equipment inventory.

24. To ensure smooth operation at all times by conducting spot checks for any repair and maintenance requirement, and follow-up for an urgent completion of the job.

25. To be responsible and ensure that all banking functions are properly adhered to, within the specified norms of the organization.

26. Any deviations to the attention of the food court Chef to help standardize dishes on the menu.

27. Prepares and submits monthly revenue analysis report highlighting the previous month performance, variance (if any) and other relevant information.

28. Ensures timely submission of daily reports, in the specified format. These reports include revenue and cost, guest comment cards, follow-up taken of all previous comment cards with solutions to the guest complaints received.

29. To ensure all complaints, especially those of a serious nature, are handled personally, with a detailed report to the Operations Head Food & Beverages.

30. To ensure operating inventory and equipment inventory is conducted on a periodic basis, and that a report is submitted to the Operations Head Food & Beverages.

31. To randomly check food quality and presentation.

32. To highlight any problem faced by the staff, that requires the Managements immediate attention.

33. Attend all meetings and training programs from time to time.

34. Maintain all records (e.g. staff attendance, leave record, data of guests addresses, comment cards record and follow-up, guest correspondence, etc.)/ License copy / permits related to the respective outlet; in case of inspection by any government authority. Ensure the Management is reminded regarding timely renewals.

35. Oversees that daily briefings are conducted for every shift, as per the standard laid down.

36. Maintains a Food court logbook for daily exchange of communication between the Operations Manager, Floor Manager and the entire food court team.

37. Immediately on reporting for duty, walks in the food court and in the back areas.

38. Ensures daily/monthly inventories are maintained as per the schedules laid down in the standard operating procedure.

39. Schedules monthly pest control.

40. Ensure proper hygiene and sanitation is maintained within the premises of the Food Court floor and kitchen area.

41. Ensures regular servicing of all equipment in the kitchen and in the food court.

42. Ensures all store requisitions are picked up at the assigned time.

43. Maintains accounts on local purchases, conveyance and other miscellaneous expenses.

44. Maintains a firm, fair and healthy working relationship with all staff members.

Salary:

INR 2,75,000 - 3,50,000 P.A. Good Salary, Employee Discount Card by Future group
Industry:

Travel, Hotels, Restaurants, Airlines, Railways
Functional Area:

Hotels, Restaurants
Role Category:

Food & Beverage
Role:

Restaurant Manager
Keyskills:

Food Court Manager / Restaurant Manager with Very Good Experience in F&B and Restaurant Operations
Desired Candidate Profile
Education:

(UG - Any Graduate - Any Specialization, Graduation Not Required) AND (PG - Any PG Course - Any Specialization, Post Graduation Not Required)

Food Court Manager / Restaurant Manager with Very Good Experience in F&B and Food Court / Restaurant Operations .

Pantaloon Retails