Speciality Restaurants is an established hospitality group in the restaurant industry, known for operating a portfolio of premium dining brands across multiple cuisines. Headquartered in Mumbai, the company manages well-known concepts such as Mainlan...
"I enjoy the pace and the variety — every day is different," says a line cook with three years at the brand. Another employee shares, "Training was hands-on and fast; you learn a lot if you are willing to hustle." You will also hear managers praise dedicated team players. Overall, feedback is a mix of pride in service and calls for clearer communication from above.
The company culture at Speciality Restaurants leans toward fast-paced, customer-focused hospitality. You will find pride in brand standards, emphasis on consistency, and a strong sense of teamwork on the floor. There are still typical industry pressures, but many employees report supportive peers and opportunities to try new stations. For anyone researching company culture at Speciality Restaurants, expect a service-first mindset with warm peer bonds.
People talk candidly about work-life balance at Speciality Restaurants. You will have busy shifts and occasional late nights, especially on weekends and during festivals. Staff appreciate flexible shift swaps and managers who try to accommodate personal needs. If you value predictable 9-to-5 routines, this may not be ideal. If you like dynamic schedules and can plan around peak times, you will find workable balance options.
Job security is moderate and tied to seasonal demand and location performance. There are periods of steady hiring and periods of tightening, depending on market conditions. Employees will often be kept on during busy seasons, and top performers will usually retain their roles. Contracts for corporate roles tend to be more stable than for frontline hourly staff.
Leadership places clear emphasis on operations, guest experience, and cost controls. Senior management will set ambitious targets and expect managers to execute efficiently. Communication from the top can be inconsistent across regions; some units report transparent directives while others experience slower feedback loops. There is a strategic focus on expansion and brand positioning.
Store and restaurant managers are generally described as hardworking and pragmatic. They will often be present on the floor and involved in daily problem-solving. Good managers invest in their teams and will mentor staff for promotions. Less experienced managers may struggle with balancing service demands and administrative tasks, which can affect team morale at times.
There are structured onboarding programs and on-the-job training for kitchen and service roles. Employees will get hands-on learning, menu training, and sometimes external workshops for specific cuisines. Corporate staff will have access to occasional leadership training and operational seminars. Continuous learning opportunities are present but vary by role and location.
Internal mobility exists, particularly for those showing initiative on the floor. Line staff who demonstrate consistency and leadership will often be considered for supervisory roles. Corporate tracks offer clearer promotion ladders, although competition can be stiff. Advancement is achievable for those who take extra responsibility and show alignment with company goals.
Wages for frontline roles are competitive within the hospitality sector but are often entry-level. Salaries for supervisory and managerial positions will vary widely by city and experience. Corporate salaries follow market norms for mid-sized hospitality groups. Compensation is frequently supplemented by tips and shift differentials in customer-facing roles.
Bonuses are typically performance-driven and may be tied to store sales targets or monthly KPIs. Incentive schemes will differ across outlets; some locations run team-based rewards while others offer individual recognition. Corporate employees will have access to defined bonus structures depending on role and seniority.
Health and insurance benefits are available for eligible full-time employees and corporate staff. Plans will typically include basic medical coverage and may include additional options for dependents at higher tiers. Part-time and hourly staff may have limited access depending on hours worked and local regulations.
The company will organize periodic staff events, team-building activities, and festival celebrations to keep morale high. Local outlets often celebrate milestones with small parties and recognition boards. Engagement efforts are stronger in units with proactive managers and can be less visible where management bandwidth is tight.
Remote work options are limited mainly to corporate functions such as marketing, HR, and finance. Field and operations roles will require on-site presence. For eligible employees, remote work policies will be governed by role requirements and location-specific guidelines.
Average working hours for frontline staff will range from standard shifts of 8–10 hours, with peak periods extending into late nights or weekends. Corporate roles generally follow a 40-hour week, with additional hours during project peaks. Shift patterns will vary by outlet and seasonality.
Attrition is higher than average for the hospitality industry, which reflects the seasonal nature of the business and the typical movement of entry-level staff. Layoffs have occurred in past downturns and during restructuring but are usually targeted rather than company-wide. Performance and location profitability influence staffing changes.
Overall, this is a company that will appeal to people who enjoy fast-paced service environments and learning on the job. There will be growth pathways for motivated staff and solid operational training. Areas for improvement include more consistent communication from senior leadership and clearer career progression for hourly employees. For those considering working at Speciality Restaurants, the experience will be rewarding if you are adaptable, service-oriented, and ready to work in a lively hospitality setting.
Read authentic experiences from current and former employees at Speciality Restaurants
Supportive managers, clear SOPs and strong focus on staff training. Lots of opportunity to take on responsibility.
Long weekend shifts during peak season.
Great kitchen team. Learned modern techniques and menu development.
Inconsistent schedules and salary hikes are slow.
Flexible hours, decent benefits and approachable senior leads.
A bit of bureaucracy; decision-making can be slow sometimes.
