• Chief Operating Officer

Industry Hotels / Restaurants / Airlines / Travel
Location Bengaluru
Experience Range 15 - 18 Years
Qualification Degree in Food Service Management
Not active

Functional ITES / BPO / KPO / Customer Service / Operations
Job Description
About Us
About Company
They are started their journey in Bangalore in 2011 but they don’t intend for it to end there and plan to expand the business in the coming months and years to other cities and regions of India and take their delicious Italian menus and truly modern Italian style to a much wider audience.
Roles and Responsibility
We are looking for an experienced Chief Operating Officer (COO) to oversee our company’s sales and operations. Hebe co-responsible to drive extensive and sustainable growth of the company. 
The COO role is a key member of the senior management team, reporting to the Whole-Time Director and to the Board of Directors. The position is a senior management role with overseeing the day-to-day operational and administrative functions of a business that ensures operation meets the brand’s target, customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of each and every company outlet as well as at the company level. He needs to maintain total control of the day-to-day business operations including staffing, products and sales. With the Whole-Time Director he co-operates on business development, marketing, IT, finance, commercials and legal. 

Education and Experience: 
  • Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, with at least 15+ years of experience in the food and beverage, culinary, or related professional area.

Skills and Knowledge: 
  • Strong Leadership Merits -Demonstrated competency in strategic planning, operation management, financial management. Good organisational skills and team building skills. Have the ability to manage multiple responsibilities simultaneously, often under pressure, and be flexible to changes in priorities. 
  • Must excel in approaching business from an operational point of view, be driven and focused on the front line to achieve a maximum level of productivity to reach all strategic targets. 
  • Customer Service - Knowledge of principles and processes for providing best customer services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, leadership technique, working methods, and coordination of people and resources. 
  • Applied Business Knowledge - Understanding market dynamics, company level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses. Anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. 

Sales and Profitability: 
  • With the Whole-Time Director prepare and submit the company budget to the Board of Directors and effectively manage, monitor and report on progress using various data. 
  • With the Whole-Time Director prepare an annual target to meet company financial objectives by forecasting requirements; scheduling expenditures; analysing variances and initiating corrective actions. 
  • To draw a business plan and execute strategies against overall financial objectives and develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. 
  • Drive contingency planning; ensuring company can manage unexpected financial situations, market shifts and periods of both growth and contraction. 
  • Achieve and exceed all goals parameters including performance, budget and team goals, etc. Exceptional Customer Service: 
  • Empower employees to provide services that are above and beyond for customer satisfaction and retention. 
  • Improve service by communicating and assisting team to understand guests needs, providing guidance, feedback, and individual coaching when needed. 
  • Review findings from internal feedbacks and online portals etc to share the guest satisfaction results with the team and ensures appropriate corrective action is taken. 
  • Provide a world class experience to the patrons by maintaining the cleaning, hygiene and undamaged look & feel of the restaurant at all the time. 

Team Management and Development: 
  • Foster a growth oriented, positive and encouraging work environment while keeping accountable to company policies, procedures and guidelines. 
  • Work closely with the senior team to create, implement and roll out plans for operational processes, internal infrastructures, reporting systems and company policies all designed to encourage growth, profitability and efficiencies within the company.
  • Leading, mentoring & monitoring the performance of the team to ensure efficiency in process operations & meeting of individual & group targets. 
  • Motivate and lead a high-performance management team; attract, recruit, and retain required members of the operational team not currently in place; provide mentoring for management development and succession planning. 
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. 
  • Marketing strategies, review of all the branding, PR & marketing exercises liaising with the concerned teams. 
  • Stay aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. 
  • Develop the identified marketing initiatives for each location based on promotional strategies and market research. 
  • Introduction of various sales offers & promotion. Planning & execution of all marketing/promotion communication. 
  • Evaluate and track customer research, customer feedback, market conditions, religious festivals, feedback from guests and competitor data. 

Inventory, F&B cost and Wastage Control: 
  • Monitoring & controlling all stock related matters in coordination with the operation and purchase team. 
  • Insuring that each restaurant food and beverage cost is within the budget. 
  • Eliminating and minimising wastage. Creating consistency on portion, control, quantity and quality of the recipe 
  • Basically creating and maintaining a consistency culture at every level in the company. 

Information Technology (IT): 
  • Must possess the financial aptitude and knowledge of business software necessary to compile reports, forecast trends and monitor progress. 
  • Good knowledge of assessing and implementing improved processes and new technologies, and collaborating with management regarding the implementation of these improvements.
  •  Understand scope of billing software application, inventory and asset management etc. 

Administration and reporting: 
  • Analyse internal systems and recommend enhancements to improve productivity. 
  • To be responsible that effective administration systems are set up and maintained. 
  • Review all reports including daily log book prepared by department to ensure complete information, relevance, accuracy and follow-up points with a systematic distribution policy to ensure prompt management review. 
  • Ensure that all department meetings are organized and well planned, with a focus on effective results. 
  • Build and maintain departmental structure, operating standards, and practices that are responsive and adaptable to evolving business need. 
  • Manage/mitigate the organizations legal risk and govern all compliance related issues. 
  • Working knowledge of data analysis and performance/operations metrics. 
  • Be proficient in Microsoft Office systems such as Word, Excel, Outlook, and Power Point. 

Menu & Pricing Planning: 
  • Actively involved in planning food menu drink menu & daily specials etc. 
  • Defining menu pricing strategy. 
  • Monitoring the performance of regular menu and new launches. 

New Store Opening (NSO): 
  • Lead market research, consumer survey and key decisions in terms of geography and type of offering. 
  • Conducting the detailed financial feasibility studies for projects. Lead the strategy and execution of project and ensure project timelines are kept in line. 
  • Planning of New store launches with new innovative mediums and achieving cost efficiency (Which include catchments analysis, roll-out plan & launch). 
  • Deck & Intro, design concepts, drawing handover, manpower budgeting, taxation and licensing, visual look and feel & operations. 
  • In charge of the complete leasing process. 
  • Plan, organize, and execute NSO marketing & sales programs. 
  • Working with cross function and vendors to ensure snag -free NSO operations and ensuring all snags are identified and cleared within the stipulated timeline. 
  • Ensure the new restaurant is operational as per stipulated timelines
Recruiter Name Chandrakanth
Recruiter Email Id chandrakanth.p@multirecruit.com
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