Controls flow of cash into and out of the Outlet / Restaurant and prepares the daily deposit in a timely and accurate manner:
Generate bill / invoice from Restaurant POS Gold/ SHAWMAN
Issues safety deposit box keys as needed:
Handle petty cash payments:
Ensure all internal controls are in place to minimise fraud in cash handling.
Process and reconcile all stock take documents with Accounts Payable.
Investigate and report all variances.
Calculate and report daily food cost to Brand Head and Financial Controller.
Debit miscellaneous food cost deductions on daily fresh food.
Reconcile food and Beverage inventories to Balance Sheet Accounts.
Maintain daily codes.
Assist beverage requisitions to departments are completed in a timely manner, when required.
Gives personal attention, takes personal responsibility and uses teamwork when providing guest services.
Listens, apologises with empathy, finds a solution and follows through when resolving guest problems.
Attends work on time and as scheduled.
Follows restaurant grooming, hygiene and dress standards.
Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
At all times projects a favourable image of Brand to the public.
Job Description of F&B Controller-
F&B Controller responsibility is overall smooth operations at the central stores/ kitchen, controlling all outlets Food and Beverage day to day cost.
Material Management all store:
1. Verify Outlets Material Requisition and sanctioning the quantity as per requirement
2. Daily detailed issues register. (Outlet wise including central Kitchen) (Centralized Kitchen & Store)
3. Daily detailed stock in Hand Report Bar, Kitchen and Store (Centralized Kitchen & Store)
4. Daily central Kitchen production report. (Centralized Kitchen, Bakery & Store
5. Daily central kitchen dispatch report (Quantity as well as amount) (Centralized Kitchen & Store
6. Taking inventory on last day of every month for all departments. (Provision, Bakery and Confectionery, Noodle Kitchen and Main Kitchen, Bar.)
Cost Control & budget:
1.Monitoring on day to day basis F& B Budget as per Sale
2.Reporting to Management on daily basis Variation report and coordinating with Chef and Manager
4. Preparing reports of per portion package of raw materials which has to be sent to different outlets.
5. To analyse and compare the food cost reports of previous months and take necessary action or put in front of the management.
6. Responsibility to check challans /bills of the restaurants and the suppliers on account of dispatching or receiving the goods as per the quantity and rates which have been finalized.
7. To supervise and guide production department, to avoid over production, pilferage and over indenting.
8. Responsibility to inform Management about the non-moving items in the stores
9. You should have reports of all your team members and you team members must report to you by 5.30 pm. On daily basis.
10 Taking Quantity Sale from KOT Department and preparing Quantity Budget all item.
11. Compulsory outlet wise weekly twice.
Job Description of Store Keeper
1. Stock Purchase
3. Stock Dispatch
4. Maintain PAR Stocks
5. Supply Chain Management
6. Stock Checks
7. Stock Variance Reports
8. well- versed with SHWAMAN/ POS Gold
Job Description of Store Helper/ Asst Store Keeper-
Responsible for storage of both food & beverage and operational stock.
Responsible for day-to day check on the storage facilities for upkeep and hygiene
Should be able to follow standards for issuing and receiving stock within the stores
Should have understanding of standards of HACCP in storage practices.
Salary: INR 1,25,000 - 3,00,000 P.A.
Industry:Travel / Hotels / Restaurants / Airlines / Railways
Functional Area:Hotels, Restaurants
Employment Type:Permanent Job, Full Time
Desired Candidate Profile
With the resounding success of his maiden venture, which introduced the critically acclaimed multi-award winning signature Punjab Grill brand over 5 years back, Mr. Zorawar Kalra has launched Massive Restaurants Pvt. Ltd. in December 2012. Massive Restaurants, spearheaded by Mr. Kalra, is in partnership with India's leading hospitality brand Mirah Hospitality lead by Mr. Gaurav Goenka, a part of the 800 cr Mirah Group.
Massive Restaurants Pvt. Ltd, will set up a chain of fine-dining, smart casual dining and luxury MITHAI (Indian sweets) outlets across the country by the name Made in Punjab, MITHAI, Masala Library & Farzi Cafe.
Brand: Farzi CafÃƒÂ©
Brand Brief: The word "Farzi" can have many connotations, but at Farzi CafÃƒÂ©, it has just one, "creating an illusion" with its cuisine. Focused at the gourmet diner as well as the youth of India, Farzi CafÃƒÂ© - Modern Indian Bistro & Tapas Bar, is best described as a gourmet experience amalgamating traditional global cuisine, with Indian influences, contemporary presentations, culinary styles and ambiance. Infusing a generous dose of Indian flavors and influences, it presents international dishes, where culinary art meets the alchemy of modern cooking techniques like molecular gastronomy.
Brand: Made In Punjab
Brand Brief: Made in Punjab is an Endeavour to revive the rich culinary history of the Kingdom of Punjab, under the leadership of Maharaja Ranjit Singh, and offer its patrons to experience the wonderful diversity of the Frontier Food. The menu at Made in Punjab comprises of food from the Sikh Kingdom, developed after in-depth study and research on the region's culinary history, tracing the geographical landscape of the Five Rivers, in its untouched form, reviving some of the lost recipes, in all its glory. It showcases the culinary strength of gourmet cities like Amritsar, Patiala, Lahore, Peshawar and Baluchistan among other notable regions in the erstwhile Princely State, which apart from being an urbanised amalgamation of different cultures also have been known for their distinguished culinary history. The menu draws inspiration from this amalgamation of different cultures and traditions, being influenced by the Muslim, Hindu and Sikh cuisines, flown down centuries.
Brand: Masala Library
Brand Brief: Masala Library by Jiggs Kalra is endeavouring to incorporate molecular gastronomy as an integral part of the menu, which forms a part of the vision of presenting the future of Indian cuisine - Indian Cuisine Version 2.0. the cuisine at its simplistic best, preparing them using authentic ingredients. It's 11 award winning restaurant till 2015. Last achieved sales was 1crore 5Lakhs.
Brand: PA PA YA-
Brand Brief:- It is a complete reinvention of Asian cuisine on a global scale. Leave your preconceived notions and perceptions out of the door, while enjoying a sensory experience at Pa Pa Ya. Here, eating is an experience unlike any, where we take you on a culinary journey through the landscape of Asia in a manner which has never been done before.
Pa Pa Ya is a modern Asian bistro & tapas bar from the House of Massive Restaurants and best described as a chic, modern and radical reinterpretation of Asian cuisine. Revolution arising the pan-Asian dining experience, Pa Pa Ya is an assimilation of various cooking techniques and cultures found across the Asian continent. It is as much about culinary art as it is about offering an exceptional gastronomic experience. It showcases super innovative presentations, the likes of which have never been seen before, integrated with cutting edge contemporary cooking techniques, including the use of the latest innovations & technology used in molecular gastronomy,
Brand Brief- A freestyle kitchen and bar with an elegant decor makes this place a perfect fine dine restaurant. Based on Asian and European cuisine.
Time and Venue
St. Regis Office, Floor 36, Massive Restaurants Pvt. Ltd, 462 Senapati Bapat Marg, Lower Parel, Mumbai