Restaurant Manager

2 days ago

Chennai, Tamil Nadu, India Apollo Sindoori Full time ₹ 12,00,000 - ₹ 24,00,000 per year

Company Overview

Apollo Sindoori, a prominent entity of the Apollo Hospitals Group since 1998, excels in hospitality and catering services across India. Renowned for its expertise in large-scale food production and service excellence, the company serves a diverse clientele, including hospitals and corporates. With a strong emphasis on hygiene, nutrition, and customer satisfaction, Apollo Sindoori is a leading provider in the hospitality industry, headquartered in Chennai with a substantial workforce.

Job Overview

Apollo Sindoori is seeking an experienced Restaurant Manager for an Executive position at its Chennai location. The role demands a full-time commitment and a minimum work experience of 10 years, preferably up to 30 years. The candidate will oversee food and beverage operations, ensuring service excellence within a five-star hotel environment, and will be instrumental in maintaining the high standards associated with Apollo Sindoori.

Qualifications and Skills

  • Extensive experience in restaurant operations, with a proven track record over a period of 10 to 30 years.
  • Exceptional customer service skills, ensuring client satisfaction and fostering a positive dining experience.
  • Strong team leadership abilities to motivate, guide, and cultivate a high-performing team.
  • Well-versed in quality assurance procedures to maintain and enhance service standards.
  • Proficiency in managing food and beverage operations (Mandatory skill) to align with five-star hotel expectations.
  • Comprehensive understanding of five-star hotel environments (Mandatory skill), focusing on luxury service delivery.
  • Strategic thinker with excellent problem-solving abilities to effectively address operational challenges.
  • Strong communication skills to effectively liaise with different departments and ensure coherent teamwork.

Roles and Responsibilities

  • Oversee daily restaurant operations, ensuring adherence to quality and service standards.
  • Lead and manage restaurant staff, providing training and support to align with company objectives.
  • Maintain a high level of customer service, resolving any issues promptly and efficiently.
  • Implement quality assurance measures to uphold hygiene and nutrition standards.
  • Collaborate with the kitchen team to optimize menu offerings and service delivery.
  • Monitor financial performance, managing budgets to achieve economic efficiency.
  • Ensure compliance with health and safety regulations within the restaurant environment.
  • Drive initiatives to enhance customer satisfaction and encourage repeat business.

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