Company Description Sandoz Restaurant is part of one of India’s fastest-growing hospitality groups, established in 1948 and known for North Indian and authentic Punjabi cuisine. Under the leadership of Mr.

Gurmeet Singh

Ahluwalia and Mr.

Inderpreet Singh

Ahluwalia, the brand has expanded to over 35 properties across the country. In addition to its restaurants, Sandoz operates banquets, lounges, cafes, and hotels, offering diverse dining and hospitality experiences. The company is committed to exceptional flavors, consistent quality, and memorable guest service. With strong support from loyal patrons, Sandoz continues to grow and diversify into new cuisines and formats.

Key Responsibilities

Operational Leadership & Quality Assurance

- Oversee day-to-day FOH and BOH operations, ensuring flawless execution, high service speeds, and seamless coordination between floor and kitchen teams.
- Enforce strict adherence to brand SOPs, quality assurance benchmarks, food safety standards, and hygiene guidelines.
- Conduct regular operational audits, stock checks, and facility inspections to maintain brand excellence.

Financial Management & Revenue Growth

- Take end-to-end P&L; accountability for the unit, driving top-line sales while optimizing bottom-line profitability.
- Monitor and control operational costs, including food cost, labor cost, wastage, inventory holding, and operational overheads.
- Partner with senior leadership to design and execute targeted local store marketing (LSM) strategies, seasonal campaigns, and sales initiatives.

Guest Experience & Reputation Management

- Ensure guest satisfaction by fostering an engaging, welcoming, and high-energy dining environment.
- Actively resolve complex guest feedback and service issues with swift, professional service recovery.
- Monitor online reviews, feedback channels, and customer ratings to continually refine the guest experience.

People Management & Team Leadership

- Lead, mentor, and motivate a multi-tier team,



establishing clear performance metrics and driving a positive workplace culture.
- Direct staff recruitment, onboarding, scheduling, attendance tracking, and continuous service training.
- Conduct regular team briefings, one-on-ones, and annual performance appraisals to develop internal talent and minimize turnover.

Inventory, Vendor & Compliance Management

- Oversee inventory management, stock audits, purchasing controls, and vendor relations to prevent shrinkage and supply chain bottlenecks.
- Direct bar and liquor operations (where applicable), ensuring complete compliance with excise laws, inventory tracking, and beverage costing.
- Ensure compliance with statutory regulations, labor laws, health & safety mandates, and local municipal guidelines.

Candidate Profile

Mandatory Qualifications & Skills

- Experience: 10 to 15+ years of progressive leadership experience in high-volume casual dining restaurants, large-format dining outlets, or hospitality groups.
- Location: Must be currently based in Delhi-NCR with deep familiarity with the local dining market.
- Industry Focus: Core background in restaurant operations, high-volume dining, or multi-outlet hospitality brands.
- Financial Acumen: Strong command of P&L; management, food and labor cost controls, forecasting, and target-driven growth strategies.
- Operational Expertise: Solid understanding of beverage and liquor operations, including excise compliance and bar management.
- Leadership: Proven ability to build, retain, and lead large operational teams (50+ staff members) in quick-paced environments.

Preferred Attributes

- Strong problem-solving, conflict-resolution, and interpersonal skills.
- Preferred Age Profile: 35–45 years.
- Commercially aggressive mindset with a passion for hospitality excellence.

What We Offer

- Competitive compensation package aligned with industry standards.
- Leadership role within an established, high-growth dining brand.
- Strategic involvement in brand scaling and operational decisions.

📌 Restaurant General Manager (Delhi)
🏢 Sandoz Restaurant
📍 Delhi