General Responsibilities:

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

Specific responsibilities:

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




- Ø Conducting quarterly reviews for all executives and managers.
- Ø Succession planning of all managers and executives in the system.
- Ø Ensuring the Employee satisfaction survey is done every quarter, and necessary action is taken based on submitted feedback.
- Ø Ensuring 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.
- Ø Energy 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.
- Ø Liaising with local authorities and governing bodies to ensure no obstacles in daily operations.

Job requirements:

Knowledge & Skill

- Extremely organized with solid 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

📌 Assistant Manager/ Restaurant Manager- Ouzo (India)
🏢 Rosetta Hospitality
📍 India