
Restaurant Manager
1 week ago
Role & responsibilities
- Oversee all front-of-house and back-of-house operations to ensure smooth daily functioning.
- Maintain high standards of food quality, presentation, hygiene, and guest service.
- Collaborate with chefs to ensure authenticity and consistency in Indian cuisine offerings.
- Manage staff scheduling, recruitment, training, and performance evaluations.
- Drive restaurant revenue through strategic upselling, customer engagement, and local marketing initiatives.
- Monitor inventory, stock levels, and coordinate with procurement for kitchen and restaurant supplies.
- Ensure adherence to all health, safety, and sanitation regulations.
- Resolve customer complaints promptly and effectively to ensure satisfaction and loyalty.
- Analyze P&L reports, control costs, and implement cost-effective practices.
- Coordinate events, theme nights, or festivals centered around Indian cuisine to boost engagement and footfall.
Preferred candidate profile
- Minimum 5 to7 years of experience in restaurant management, preferably with a focus on Indian cuisine.
- Degree/Diploma in Hotel Management or related field.
- In-depth knowledge of various Indian regional cuisines and cultural dining practices.
- Strong leadership, communication, and interpersonal skills.
- Ability to work under pressure and manage a diverse team.
- Proficient in restaurant POS systems and MS Office.
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