Job Summary We are looking for a motivated and operations-focused F loor to support day-to-day restaurant operations, manage staff, ensure service quality, and maintain customer satisfaction. The role requires strong leadership, attention to detail, and the ability to handle both front-of-house and back-of-house coordination. Key Responsibilities 1. Daily Operations Management Oversee daily restaurant operations (FOH + BOH). Ensure smooth opening and closing of the outlet. Monitor customer flow, service speed, cleanliness, and food quality. Handle escalations and ensure high service standards. 2. Staff Supervision & Training Manage service staff, cashiers, kitchen helpers, and housekeeping. Create daily work schedules and allocate duties. Train staff in service standards, hygiene, grooming, and customer handling. Ensure discipline and professional conduct. 3. Customer Experience & Service Quality Greet customers, resolve complaints, and ensure smooth service. Monitor tables, order flow, and turnaround time. Maintain a clean and welcoming environment at all times. 4. Hygiene, Safety & Compliance Ensure compliance with FSSAI, store hygiene norms, and food safety SOPs. Monitor staff hygiene, uniform, grooming, and safety standards. Conduct routine cleanliness checks of kitchen, dining, handwash, and storage areas. 5. Reporting & Coordination Report to the Operations Head. Prepare daily operational reports, staff attendance, and performance summaries. Coordinate with purchase, kitchen, store, and management teams Requirements 2–5 years of experience in a restaurant/QSR supervisory role . Strong people management and customer service skills. Good knowledge of restaurant operations, inventory, and billing systems. Familiarity with MIS/POS systems (billing + inventory modules). Leadership, problem-solving, and communication ability. Flexibility to work shifts, weekends, and peak hours. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Education: Higher Secondary(12th Pass) (Required) Work Location: In person
Job Summary We are looking for a motivated and operations-focused F loor to support day-to-day restaurant operations, manage staff, ensure service quality, and maintain customer satisfaction. The role requires strong leadership, attention to detail, and the ability to handle both front-of-house and back-of-house coordination. Key Responsibilities 1. Daily Operations Management Oversee daily restaurant operations (FOH + BOH). Ensure smooth opening and closing of the outlet. Monitor customer flow, service speed, cleanliness, and food quality. Handle escalations and ensure high service standards. 2. Staff Supervision & Training Manage service staff, cashiers, kitchen helpers, and housekeeping. Create daily work schedules and allocate duties. Train staff in service standards, hygiene, grooming, and customer handling. Ensure discipline and professional conduct. 3. Customer Experience & Service Quality Greet customers, resolve complaints, and ensure smooth service. Monitor tables, order flow, and turnaround time. Maintain a clean and welcoming environment at all times. 4. Hygiene, Safety & Compliance Ensure compliance with FSSAI, store hygiene norms, and food safety SOPs. Monitor staff hygiene, uniform, grooming, and safety standards. Conduct routine cleanliness checks of kitchen, dining, handwash, and storage areas. 5. Reporting & Coordination Report to the Operations Head. Prepare daily operational reports, staff attendance, and performance summaries. Coordinate with purchase, kitchen, store, and management teams Requirements 2–5 years of experience in a restaurant/QSR supervisory role . Strong people management and customer service skills. Good knowledge of restaurant operations, inventory, and billing systems. Familiarity with MIS/POS systems (billing + inventory modules). Leadership, problem-solving, and communication ability. Flexibility to work shifts, weekends, and peak hours. Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Benefits: Food provided Education: Higher Secondary(12th Pass) (Required) Work Location: In person
Key Responsibilities 1. Daily Stock & Inventory Management Maintain opening & closing stock of all raw materials, packaging, dairy, and ready items. Ensure par stock levels and raise purchase requirements in advance. Monitor consumption patterns and report discrepancies. 2. FIFO Implementation Follow FIFO for all materials (perishable & non-perishable). Ensure all items are date-labelled and older stock is issued first. Track near-expiry items and coordinate with the kitchen for priority usage. 3. Receiving & Quality Check Receive all vendor supplies and verify quantity, quality, and expiry. Match delivery with purchase orders and reject incorrect/damaged items. Prepare and update GRN (Goods Receipt Note) in MIS. 4. Material Issuance (Store → Kitchen) Issue ingredients, packaging, dairy, and ready items strictly against authorized requisitions. Maintain a physical issue register with signature verification. Ensure daily replenishment of kitchen stock. 5. Ready Items Management Manage ready food items (batter, chutney, masalas, sambar, sweets, snacks). Maintain correct storage temperature and rotation. Ensure items are prepared and issued as per daily requisition plan. 6. MIS / Inventory Software Entries Update all stock movements in the POS/MIS system: GRN Stock issues Wastage Adjustments Transfers Maintain accurate digital & physical documentation. 7. Store Hygiene & Compliance Maintain clean, organized, pest-free storage areas. Follow FSSAI standards for storage and food handling. Conduct weekly cleaning and stockroom audits. 8. Coordination & Reporting Share daily stock reports with the Outlet Manager/Operations Head. Report stock variances and consumption irregularities. Coordinate with the purchase and kitchen teams for smooth operations. Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Work Location: In person