Resturant manager

Operations Management

• Oversee Daily Operations: Supervise the smooth running of both front-of-house and back-of-house operations.
• Inventory & Purchasing: Monitor stock levels, order food and supplies, and manage supplier relationships to control costs.
• Menu & Quality Control: Plan menus with chefs and ensure consistent food quality and service delivery.

Staff Management

• Recruitment & Training: Recruit, hire, and train new staff members on procedures, customer service, and food safety.
• Scheduling & Performance: Create staff schedules (rotas) and evaluate employee performance, providing feedback for improvement.
• Conflict Resolution: Address and resolve staff conflicts and provide support.

Financial Management

• Budgeting & Cost Control: Manage budgets, track expenses, and identify ways to reduce costs and maximize profits.
• Financial Reporting: Create and review detailed financial reports on weekly, monthly, and annual revenues and expenses.

Customer Experience

• Service Excellence: Ensure the delivery of superior service to maximize customer satisfaction.
• Complaint Resolution: Efficiently and accurately address customer complaints and feedback.

Compliance & Safety

• Health & Safety: Ensure the restaurant strictly adheres to health, safety, and food hygiene standards and regulations.
• Compliance: Enforce all company policies and procedures, including those related to cash handling and equipment.

Marketing & Business Development

• Marketing Strategies: Implement and coordinate marketing strategies to promote the restaurant and attract a broader audience.
• Reputation Management: Manage the restaurant's brand image and suggest improvements to enhance its local reputation.

Job Type: Full-time

Pay: ₹14, ₹44,937.52 per month

Benefits:

• Food provided

Work Location: In person