Job Description: Cosa Nostra is a Lahore-based restaurant focused on Italian cuisine, quality food, contemporary dining, and memorable hospitality. We are seeking Business Operation Leads to help deliver consistent, efficient restaurant operations and a welcoming guest experience at our Lahore location.
In this role, you will coordinate day-to-day restaurant activity, support teams across service and kitchen operations, and help uphold the standards behind our food and hospitality. You will monitor performance, identify operational issues, and work with colleagues to improve processes while maintaining a positive dining experience.
- Oversee daily restaurant operations and coordinate front-of-house and kitchen teams during service.
- Support staffing, shift coordination, team communication, and adherence to operating procedures.
- Monitor guest service, food quality, cleanliness, and readiness across the restaurant.
- Review operational performance and help address service delays, workflow gaps, and customer concerns.
- Coordinate inventory awareness, supplies, and resource use with relevant team members.
- Contribute to staff coaching and consistent implementation of hospitality and safety standards.
- Share operational updates and recommendations with management to support ongoing improvement.
This position suits a hands-on operations professional who is organized, service-minded, and comfortable working in a fast-paced restaurant environment.
Job Specification:
- Experience coordinating daily operations in a restaurant, café, or comparable hospitality setting.
- Ability to organize service workflows and collaborate effectively with kitchen and front-of-house teams.
- Strong communication, team coordination, and practical problem-solving skills.
- Sound understanding of guest service standards, food quality expectations, cleanliness, and safe working practices.
- Ability to monitor operational details, identify bottlenecks, and follow through on corrective actions.
- Comfort with shift planning, staff guidance, and maintaining consistent procedures during busy service periods.
- Basic inventory awareness and responsible use of supplies and restaurant resources.
- Professional, dependable approach with the flexibility to respond calmly to changing operational needs.
- Clear reporting and organizational skills, including the ability to communicate issues and improvement ideas to management.