Location: Nashik Shift time: 3pm to 12am (or closing) Role Overview As the Owner’s Point of Contact (POC), you will act as the vital bridge between Element Retail Private Limited (Seva Group company) and the Restaurant operations team. Your primary responsibility is to safeguard our brand and conduct smooth operations and operational interests while ensuring the restaurant maintains hospitality standards. Key Responsibilities ● Serve as the primary liaison between ERPL, the Brand Team, and the Store Manager. ● Monitor daily operations of the 75\-seater restaurant to ensure compliance with brand SOPs, hygiene, and service standards. ● Review daily sales, inventory costs, wastages, and P\&L statements; report discrepancies directly to ERPL. ● Ensure the outlet strictly adheres to the vegetarian Italian menu compliance, portion controls, and ingredient sourcing mandated by the brand. ● Act as the first point of escalation for operational bottlenecks, staffing issues, or brand compliance notices. Candidate Profile ● Bachelor’s Degree / Diploma in Hotel Management (BHM) or Hospitality Administration is mandatory. ● 1\-2 years in upscale dining or premium QSR formats (experience with Italian cuisine or franchise models is a heavy plus). ● Strong grasp of restaurant metrics (Food Cost, Labor Cost), good communication, negotiation, and conflict\-resolution skills. Standard Operating Procedure (SOP) for POC 1\. Daily Routine (The Operational Pulse) ● Attend or review the minutes of the restaurant team’s morning huddle. Ensure the brand’s special promotions or daily targets are communicated. ● Verify the previous day’s closing sales reports against the POS data and bank deposits. ● Do a quick physical walk\-through of the kitchen/store. Review the daily wastage log (crucial for protecting margins in a vegetarian Italian setup where fresh cheese and produce spoil quickly). ● Weekly review of guest feedback, staff attrition, and local vendor issues. ● Coordinate upcoming seasonal marketing campaigns, menu updates, and address any brand audit compliance scores. ● Present a concise weekly dashboard highlighting Revenue, Food Cost %, Guest Satisfaction Score, and any critical operational hurdles. 2\. Monthly Review \& Compliance Audits ● Conduct a surprise audit using the Brand’s checklist (focusing on food plating, authentic Italian flavors, and service sequence). ● Ensure preventive maintenance for kitchen equipment (ovens, chillers) is done on time to avoid costly breakdowns. 3\. Crisis Management Protocol When a critical issue arises (e.g., a severe negative guest review, a breakdown of primary kitchen equipment, or a brand violation notice): 1\. Isolate \& Document: The POC immediately gathers facts from the Outlet Manager. 2\. Brand Alignment: If it impacts brand image, the POC coordinates with the Brand Team for standard PR/operational guidelines. 3\. Owner Briefing: The POC presents the issue to the Owners with two viable solutions already mapped out. 4\. Resolution Track: Execute the chosen solution and file a closure report to prevent future occurrences.
Pay: ₹30,000\.00 \- ₹50,000\.00 per hour
Work Location: In person