PURPOSE

This position is responsible for supporting the day-to-day operations of the restaurant, ensuring seamless service delivery, guest satisfaction, and adherence to brand standards. The role involves supervising service staff, managing floor operations, addressing guest feedback, and assisting in achieving revenue and operational goals.

KEY ORGANIZATIONAL RELATIONSHIPS

Reports to: Restaurant Manager

Reporting Roles: F&B; Executive, F&B; Supervisor, F&B; Associate

Interacts with:

- External - Members/ Guests, Vendors, Consultants, Service providers, Authorities
- Internal - Managers, Supervisors, Staff and Contractual Staff

KEY RESPONSIBILITIES

Driving Operational Excellence

- Oversee daily opening and closing of the restaurant while ensuring smooth shift handovers.
- Monitor compliance with health, hygiene, and safety regulations, ensuring all operational standards are met.
- Manage equipment maintenance and raise requisitions for repair or replacement as required.
- Ensure the restaurant maintains inventory levels by overseeing daily supply requisitions and resource availability.

People Management

- Assist in recruitment, onboarding, and mentoring of current team members in alignment with service standards.
- Conduct daily briefings to update staff on menu changes, service updates, and event plans.
- Schedule shifts, assign tables, and ensure optimal staff deployment for effective floor operations.
- Handle employee attendance and coordinate payroll inputs accurately and on time.

Applied Learning

- Promote a learning-oriented culture through on-the-job training and role-based coaching.
- Support staff development by identifying skill gaps and aligning them with the training needs identified (TNI) and the training calendar.
- Share feedback with the team post events or service deviations to embed a continuous improvement mindset.




- Reinforce compliance with Permit to Work (PTW), near-miss reporting, and incident investigation processes.

Business & Financial Acumen

- Maintain accurate records of restaurant income, expenses, and stock utilization.
- Assist in budget management by monitoring costs and optimizing day-to-day expenditures.
- Coordinate and execute F&B; initiatives such as food pop-ups, festivals, and promotions to enhance revenue.
- Ensure compliance with licensing, safety certifications, and other statutory requirements.

Leadership & Executive Presence

- Act as the escalation point for member feedback, complaints, and grievance resolution.
- Demonstrate safety-first leadership through proactive risk identification, mitigation, and compliance with OH&S; protocols.
- Lead by example in enforcing emergency response preparedness including fire safety, first aid, and incident logging.
- Collaborate with leadership and service teams to continuously elevate guest experience and brand image.

Occupational Health & Safety Responsibilities

- Implement HSSE practices and ensure systematic risk assessment and mitigation.
- Train staff in fire safety, first aid, hazard awareness, and emergency procedures.
- Investigate and log incidents; implement corrective/preventive actions.
- Ensure audit compliance and readiness of Local Management System (LMS).

JOB REQUIREMENTS / HIRING PROFILE

QUALIFICATIONS

Degree or Diploma from an accredited university in Hotel Management or Hospitality Services.

WORK EXPERIENCE

Minimum 4 years of experience in the hospitality sector. Prior experience in a supervisory role within a restaurant or food service environment.

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Assistant Manager - F&B Service (New Delhi)
🏢 The Chanakaya
📍 New Delhi