Should know Chinese and Conti
Travel to customer locations for scheduled washes and detailing. Perform exterior washing, vacuuming, interior cleaning, polishing, and basic detailing. Use portable equipment (pressure washer, vacuum, steam cleaner, etc.) safely and efficiently. Maintain quality standards and ensure customer satisfaction at every visit. Keep tools, van, and supplies organized and clean. Handle minor customer communication professionally and politely.
⭐ ROLE OVERVIEW The Restaurant & Banquet Manager is responsible for smooth daily operations of the restaurant and managing small banquet events including pre-weddings, birthdays, kitty parties, corporate meets, and theme nights. The manager will ensure service excellence, staff discipline, customer satisfaction, and revenue growth. ⭐ KEY RESPONSIBILITIES 1. Restaurant Operations Management Supervise daily restaurant operations (opening to closing). Ensure service quality, table management, cleanliness, and hygiene standards. Handle guest queries, complaints, and special requests professionally. Maintain proper coordination between kitchen & service staff for timely food delivery. Manage food ordering, KOT accuracy, and avoid wastage. Conduct daily briefing with staff on specials, targets, and issues. 2. Staff Management & Training Create staff roster for captains, waiters, helpers. Train staff on service standards, behaviour, upselling & guest handling. Enforce discipline: grooming, attendance, punctuality. Monitor performance and take corrective action when required. 3. Banquet/Event Management Handle bookings for birthdays, pre-weddings, kitty parties & small events. Conduct event meetings with clients for theme, food, décor & timing. Prepare event sheets & coordinate with kitchen, décor, DJ, and service teams. Oversee event setup, seating, buffet layout & live counters. Ensure smooth execution of events from check-in to settlement of bill. 4. Financial Responsibilities Daily sales & cash handling with proper settlement. Maintain registers: sales, expenses, petty cash & vendor payments. Control food cost, reduce pilferage, and prevent billing leakage. Achieve monthly sales targets through upselling & marketing. Track banquet profitability & propose new packages. 5. Inventory & Vendor Control Monitor daily stock of essentials (water, soft drinks, disposables, tissues). Check consumption and approve requisitions. Prevent over-ordering, wastage & misuse of items. Coordinate with vendors for timely supply & quality. 6. Customer Experience Excellence Ensure warm, friendly hospitality. Resolve guest complaints immediately. Collect guest feedback & maintain database for repeat clients. Ensure quick service at peak hours. 7. Hygiene, Safety & Standards Ensure FSSAI hygiene standards in kitchen & service. Enforce cleanliness protocols for dining area, washrooms & banquet hall. Ensure staff follows grooming and cleanliness SOP. SKILLS & QUALIFICATIONS Minimum 2–5 years experience as Restaurant Manager / F&B Supervisor. Experience with small banquet or event operations preferred. Strong leadership, communication & team training skills. Knowledge of billing, POS, reservation systems. Ability to handle pressure & peak crowd. Strong problem-solving & customer handling skills. PERFORMANCE INCENTIVES Monthly sales target achievement Banquet booking conversions Customer feedback score Staff performance and discipline Cost control & reduced wastage