Roshan -

• Job Responsibilities at Cinepolis:.
• Developing & Implementing Plans & Training goals to ensure optimum customer satisfaction by means of high service standards, sales potential and profitability on an ongoing basis.
• Handling Team Size of 130 people at site having various roles and responsibilities.
• Managing Profit & Loss of cinema.
• Manages the functions of all personnel through direct & Indirect Supervision of Managers & Supervisors.
• Monitors the present & future trends, practices and system by the competitor.
• Maximizing BOR & F&B revenue thus ensuring high profitability & market share.
• Participates actively in selling the multiplex through involvement with all potential markets.
• Responsible for safety & security of both internal & external customers and ensures emergency procedures are well publicized, practiced and reinforced.
• Implement Management development and succession plans in coordination with corporate & departmental staff and recommends high quality management candidates from within the multiplex.
• Monitors applicable laws & regulations and ensures compliance with the same.
• Establish & maintains effective internal communications, including managers & supervisors meeting, to ensure optimum teamwork & productivity.
• Oversee & directs the personnel function of the multiplex including recruitment, hiring, orientation, coaching, counseling, training, wage and salary administration, labor relations, performance appraisals and succession planning.
• Conducts profit and loss review meetings on a monthly basis with other heads of Unit and plan strategies for maximizing sales.
• Maintains harmony & best work environment in the multiplex.
• To implement policies & procedures to enable smooth flow of day to day operations.
• Upkeep & maintenance of property.
• Effective Movie programming.
• Liasoning with mall management/local administration.
• Organizing Events, promotions etc to optimize brand visibility and maximize revenue.
• Job Responsibilities at McDonald’s India Ensuring Exceptional, Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.
• Leading Food and Beverage Teams.
• Handles all employee concerns with a sense of urgency.
• Treats all team members fairly and with respect.
• Recognizes team members for demonstrating desired behavior and performance.
• Ensures no team member is placed in position until all training is complete.
• Provides regular communication to team including goals and results.
• Uses team member feedback to improve restaurant performance.
• Source, trains, retains, and develops team members that improve the Guest experience.
• Executes team service through effective scheduling, cross training, and deployment.
• Holds team members accountable for their behavior and performance.
• Delegates appropriately to team based on their skill level.
• Executes development plans for talented team members to grow their career.
• Maintains appropriate staffing levels to meet business needs Drives Sales Growth:.
• Executes all in store marketing promotions in a timely and professional manner.
• Owns local store marketing in trade area, becoming integrated into the community.
• Executes new product rollouts including team training, marketing, and sampling.
• Involves entire team by communicating goals, results, and action plans.
• Ensures each shift is appropriately staffed to meet hospitality with speed goals.
• Ensures the restaurant is well maintained including cleanliness.
• Ensure all products are available to Guests every shift and execute all products to standard.
• Utilizes appropriate suggestive selling Manages Profit & Loss and Restaurant Compliance:.
• Analyzes business information looking for trends and identifying root causes.
• Problem solves issues and executes sound business decisions that improve performance.
• Takes accountability for all controllable profit line items on P&L.
• Executes system to control Cost of Sales to include effective ordering and inventory.
• Executes effective hiring and scheduling to meet Cost of Labor goals.
• Completes MOC’s, minimum every other month, and executes actions plans to address opportunities.
• Managing cash loss through cash control procedures.
• Follows a maintenance schedule for equipment and facility.
• Sets goals and track results Plans and Communicates:.
• Discusses issues with other managers.
• Discusses shift plan with team.
• Involves entire team by communicating goals, results, and action plans.
• Makes adjustments to assignments during the shift to achieve goals.
• Ensures self and team handles all Guest concerns utilizing LAST with a sense of urgency.
• Trained and guided team members to maintain high productivity and performance metrics.

1) Executes all in-store marketing promotions in a timely and professional manner.
2) Executes new product rollouts including team training, marketing, and sampling.
3) Involves the entire team by communicating goals, results, and action plans.
4) Ensuring each shift is appropriately staffed to meet hospitality with speed goals.
5) Ensures the restaurant is well maintained including cleanliness.
6) Ensure all products are available to Guests every shift and execute all products to standard.
7) Analyzes business information looking for trends and identifying root causes.
8) Takes accountability for all controllable profit line items on P&L.
9) Executes system to control the Cost of Sales to include effective ordering and inventory.
10) Executes effective hiring and scheduling to meet Cost of Labor goals.
11) Follows a maintenance schedule for equipment and facility.
12) Recognizes team members for demonstrating desired behavior and performance.
13) Provides regular communication to team including goals and results.
14) Source, train, retains, and develop team members that improve the Guest experience.
15) Executing development plans for talented team members to grow their careers.
16) Maintains appropriate staffing levels to meet business needs.
17) Review the crew training plan/schedule for every month.
18) Making sure that the learning & development process should be there for everyone.
19) Making sure all training materials should be there for reference.
20) Coaching and developing a training manager for preparing a training plan for next month.
21) Taking training team meetings and establishing training goals for the next and current month.

1)Lead and manage people in your crew.
2)Conduct training of the crew, trainee managers, and second assistants on Workplace Safety policies and procedures and security.
3)Manage and implement the restaurant training system.
4)Provide a safe working environment.
5)Implement the restaurant’s recruitment and retention plan.
6)Conduct regular crew meetings.
7)Assist in complying and presenting performance reviews based on defined goals and objectives for crew and assistant managers.
8)Conduct management meetings in the absence of the restaurant manager.
9)Model performance standards for all crew and managers.
10)Gather customer feedback and identify patterns and trends, initiating specific actions to improve customer satisfaction.
11)Maintain Quality Service and Cleanliness levels in the restaurant at all times.
12)Develop and implement restaurant extensions of national promotions.
13)Respond to changes in volume patterns and promotional activities and make adjustments as needed to ensure operational standards are maintained.
14)Enforce and coaching others on all.
15)Undertaking risk assessment where the absence of these could pose a risk to personnel health and safety.
16)Undertaking inspection and testing on plant and equipment.
17)Administer Human resources policy.
18)Complete and analyze the restaurant reports and complete action plans.

1)Ensure that excellent levels of service are being delivered to the guests during service.
2)The leadership of the service & production team to facilitate a positive work environment focused on quality and the highest levels of service.
3)enforcement of service standards and operating procedures as set with the Manager and service team
4)Ensure that all equipment used is in safe working order, checked regularly and any faults are reported to management while ensuring equipment is not used until safe.
5)Action guest concerns and compliments by praising staff and resolve complaints in a timely manner.
6)Comply with all McDonald's policies and procedures and rules and regulations.
7)Shift management in support of the management team.
8)Running food and performing table service during busy periods to support your service team.
9)Assisting the Restaurant Manager Manager in all aspects of restaurant operations.
10) Handling and completing different training modules like training, Inventory management, Planned maintenance, Scheduling, food safety, etc.
11) Complying all-cash processes as laid by the company.

1) Training in all the areas.
2) Understanding how the company operates.
3) Supporting managers with various tasks.
4) completing the management development program module for basic and advance shift management.
5) Learning to evaluate performance.
6) Goal setting and action plan implementation.
7) Involving the entire team by communicating goals, results, and action plans.
8) Speaking to customers and taking their feedback regarding service.
9) Learning FSSAI guidelines.
10) Restaurant Cleaning and upkeep.