General responsibilities:

- Handling daily operations of the restaurant
- Daily briefing of Executives and Managers.
- Weekly inspection of each restaurant under your supervision.
- Review of all guest feedback and make necessary changes.
- In charge of the overall Guest Satisfaction Index
- Create a guest database in each city.
- Establish a good rapport with corporate clientele in each city.
- Assist in the recruitment process.
- In charge of handling employee satisfaction and retention
- Train all executive and managerial cadre employees.
- Assist in creating the BRISOPs for our restaurant vertical.
- Quality check on Food and beverage of all outlets.
- Maintain Hygiene levels via audits and compliance checklist set by local laws and Rosetta BRISOPS.
- Establish good relationships with local authorities.
- Liaison with state/local government bodies.
- Handling all external/third party agencies we contract with.

Specific responsibilities:

- Examine guest feedback daily and take corrective action- product, process and price.
- All guest feedback to be collated and submitted at the end of every week.
- An overall 9.7 GSI score must be maintained month on month.
- Assist 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.
- Training of all managers and executives so that they reflect the BRISOPs of the company.
- Review of the monthly training calendar set by individual restaurant managers for the team.
- Setting of targets for the various job roles in the restaurant.
- Conducting quarterly reviews for all executives and managers.




- Succession planning of all managers and executives in the system.
- Ensuring the Employee satisfaction survey is done every quarter, and necessary action is taken based on submitted feedback.
- Ensuring the attrition level across all levels are within the budgeted range.
- Responsible for achieving budgeted food and beverage revenues of the restaurant vertical.
- Monitor and control the expenditure in each of the restaurants.
- Energy cost to be monitored by tracking daily consumption.
- Forecast revenue and the vertical's operational expenditure every month.
- Responsible for creating the revenue, expense, CAPEX and OPEX budget for all restaurants under your purview along with the Head of F&B; Experiences.
- Responsible for maintaining the beverage cost as per the budget without compromising the quality.
- Prepare monthly, quarterly, half yearly and annual reports for management reviews.
- Approves all purchases of Beverage items (spirits, beer, wine, soft) after reviewing the consumption pattern and operational requirements and par level.
- 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.




- Keep a close watch on the bar opening and closing inventories, accurate bar summaries, and cash deposits.
- Review of all monthly inventories.
- Keep abreast of the latest industry trends & practices of the Food and Beverage preparations and service concepts through trade literature and actual visits.
- Conducts competitive analysis every six months.
- Participates and proposes input towards F&B; Marketing activities.
- Liaising with local authorities and governing bodies to ensure no obstacles in daily operations.
- 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.

JOB SPECIFICATION:

Knowledge & Skill:

- Extremely organized with strong administrative and communication skills
- Strong Leadership abilities and 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 P&L;, Forecast, Budget.

Disposition & personality:

- Possess the tenacity to work in high stress situations while maintaining a calm demeanour.
- Robust 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 a natural ability to encourage and motivate those around you.

📌 Guest Service Associate/GSP (Goa)
🏢 Rosetta Hospitality
📍 Goa