Job Description

Key Responsibilities :

1. Operational & Shift Management

Daily Set-up:

Oversee the preparation of all F&B outlets, ensuring concession stands, bars, and lounges are fully stocked and operational before showtimes.

Service Coordination:

Manage the "rush" periods during movie intervals to ensure speed of service and guest satisfaction.

Equipment Maintenance:

Monitor and report any malfunctions in kitchen or concession equipment (e.g., popcorn machines, soda dispensers) to avoid service disruptions.

2. Inventory & Cost Control

Stock Monitoring:

Conduct daily and weekly inventory counts, track shortages, and manage stock replenishment with vendors.

Wastage Control:

Record and analyze food wastage (e.g., unsold prepared items) and implement measures to minimize losses.

Supply Management:

Assist in ordering F&B supplies and non-consumables like cleaning fluids or packaging materials.

3. Team Leadership & Development

Staff Training:

Onboard new staff on product knowledge, upselling techniques, and food handling safety.

Roster Management:

Prepare weekly duty rosters and manage shift rotations to ensure adequate staffing during peak hours.

Briefings:

Conduct pre-shift meetings to communicate daily targets, promotional combo offers, and movie-specific specials.

4. Customer Experience & Sales

Upselling:

Drive revenue by training staff in suggestive selling and promoting high-margin items or loyalty programs.

Complaint Resolution:

Act as the first point of contact for guest issues related to food quality or service speed.

Quality Assurance:

Ensure all products (popcorn, hot food, beverages) meet established quality, taste, and presentation standards.

5. Financial & Compliance Duties

Cash Handling:

Supervise POS operations, reconcile daily cash receipts, and manage till balances to prevent pilferage.

Health & Safety:

Enforce strict adherence to food safety regulations (e.g., FSSAI) and maintain cleanliness standards in all food preparation and storage areas.

Reporting:

Prepare shift-end reports detailing sales figures, inventory status, and any operational incidents.

Educational Qualifications

Minimum Education:

A

Bachelor's Degree

is the standard requirement in 2026.

Preferred Specializations:

Bachelor's in

Hotel Management

(BHM/BHMCT). B.Sc. in

Hospitality & Hotel Administration

. BBA in

Hotel Management

or Hospitality.

Professional Experience

Total Experience:

Generally

2-4 years

in food and beverage operations.

Supervisory Background:

At least

1 year

in a leadership or senior associate role is often mandatory.

Industry Background:

Preference is given to candidates with experience in: Multiplexes or high-volume cinemas. Quick Service Restaurants (QSR) or high-volume cafes. Upscale restaurants or luxury hotel hospitality.

Male candidates only....

Madurai candidates only....

Contact HR

8807374254. 9677771337.

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?25,000.00 per month

Work Location: In person