8.0 - 10.0 years

7 - 8 Lacs

Pune

Work from Office

Area Manager Little Italy Restaurants Reporting To: Head of Operations Location: Pune Role Objective: To drive operational excellence, cost control, guest satisfaction, staff development, and business growth across multiple outlets (dine-in, cloud kitchens, and franchises). The Area Manager acts as the brands frontline leader, ensuring execution and accountability in every unit. Nature of Role: Hands-On, Field-Focused, SOP-Driven This is not a desk job —it requires active, on-ground presence. The Area Manager must be present at outlets from 12:00 noon until restaurant closing , engaging during peak service times. This role demands strict execution of all assigned tasks and responsibilities in line with brand SOPs and scheduled timelines . The Area Manager is expected to lead by example , providing hands-on support, coaching, and guidance to outlet teams. A key part of this role is building rapport with guests , promoting services (e.g., catering, banquets), and ensuring consistent guest delight. Key Responsibilities & Role Tasks 1. Outlet Audits & SOP Compliance Conduct minimum 25 travel path audits per month —1 per outlet. Ensure 100% resolution of all issues flagged in previous audits within timelines. All audits must follow brand-defined checklists and formats. 2. Food Cost Control & Inventory Accuracy Maintain outlet food cost as follows: • Dine-In: 30% • Cloud Kitchens: 35% • Piazza: 40% Ensure daily wastage (pre & raw) and monthly inventory reports (kitchen, service, store, bar) are submitted with 100% compliance. 3. Utility Cost Management Ensure electricity and water bills remain 5% of net sales , monitored via MIS and actual bills. 4. Staff Training & Development Conduct a minimum of 2 structured training sessions per month , covering: • Service SOPs • Menu/product knowledge • Guest handling • Presentation standards Personally mentor team members through hands-on coaching on the floor. 5. Revenue Target & Sales Monitoring Ensure 100% achievement of monthly sales targets per outlet as per budget. Analyze underperforming locations and implement corrective actions proactively. 6. Operational & Reporting Compliance Ensure timely and accurate submission of: • 5P Weekly Reports (Every Monday EOD) • Monthly AM Review Files (1st of each month EOD) • Monthly MPRs (Outlet-wise) • Guest Calling Data (Every Monday EOD) 7. Outdoor Catering & Event Execution Oversee ODCs to ensure SOPs are strictly followed , including: • Pre-event checklists • FP book updates • Post-event party item consumption reports 8. Guest Experience & Feedback Oversight Ensure 80%+ weekly compliance in: • Reservation updates • Feedback collection • Birthday/Anniversary guest calls Personally interact with guests, resolve concerns, and upsell services. 9. Staffing & Retention Management Maintain 5% attrition rate across all outlets. Share updated staffing lists by the 15th of each month . Coordinate closely with HR for hiring, welfare, and grievance resolution. Additional Expectations Foster strong relationships with franchise owners and act as their operational support point. Benchmark against competitors regularly and report observations. Be available for last-minute operational needs, event escalations, or special assignments. Continuously build knowledge through exposure, field learning, and local market awareness. Ideal Candidate Profile – Area Manager - Little Italy Restaurants 1. Skills (What the candidate must be able to do effectively) Operational Leadership: Manage day-to-day restaurant operations across multiple outlets with precision and consistency. People Development: Coach, train, and uplift staff performance through hands-on guidance and mentoring. Customer Engagement: Interact with guests, resolve complaints, and drive loyalty through exceptional service. SOP Compliance & Auditing: Enforce and monitor adherence to operational, service, food, and hygiene standards. Sales Monitoring & Cost Control: Track daily sales, control food/utilities costs, and optimize profitability. Time & Task Management: Execute scheduled responsibilities across outlets without delay or deviation. Training Delivery: Conduct effective, on-ground training in service SOPs, guest experience, and menu knowledge. Reporting & Documentation: Maintain reporting discipline (weekly, monthly, audits, staffing, guest data). 2. Knowledge (What the candidate must know deeply) Restaurant Operations SOPs: Opening-closing, hygiene, service, inventory, and guest management standards. Food Costing & Inventory Systems: Understanding of how to manage and monitor raw material and yield. Guest Service Protocols: Standards for fine/casual dine-in service, catering, banquet operations, and customer delight. HR & Staffing Basics: Team scheduling, staff hygiene, performance evaluation, attrition control. Local Market Dynamics: Basic awareness of competitor pricing, service quality, and consumer preferences. Event & Catering Execution: Familiarity with ODC/banquet checklists, setup standards, reporting. Compliance & Audit Readiness: Awareness of audit points, internal checklists, and best practices.

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Event Manager - Food Division Indrayani Biotech Ltd

3.0 - 4.0 years

9 - 11 Lacs

Chennai

Work from Office

1. To achieve Sales targets 2. To ensure client satisfaction 3. To build brand 4. To ensure timely collections 5. To work with the management and align with the organisational goals 6. Should be well versed in outdoor catering order such as Corporate party orders, wedding, party orders and other catering orders with a handling capacity of 100 to 10,000 pax. 7. To be able to execute the orders taken to the satisfaction of the clients. 8. Monthly targets to be achieved as set by the management 9. Entire Event management of the organisation to be handled

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