Restaurant Manager Job Responsibilities – 1. Operations Management Oversee daily restaurant operations to ensure smooth functioning. Monitor kitchen and dining areas for cleanliness, food quality, and efficiency. Ensure compliance with food safety and hygiene standards (FSSAI regulations). Manage opening and closing procedures. 2. Staff Management Recruit, train, and supervise staff (chefs, servers, cleaners, etc.). Prepare staff schedules and handle shift management. Motivate and manage team performance to deliver excellent customer service. Conduct regular team meetings and training sessions. 3. Customer Service Ensure a high level of customer satisfaction. Resolve customer complaints quickly and effectively. Maintain a welcoming and culturally authentic dining experience. 4. Inventory and Supply Chain Manage inventory of food items, especially South Indian ingredients (e.g., dosa batter, sambar spices, coconut, etc.). Coordinate with suppliers and vendors for timely procurement. Monitor stock levels and control wastage. 5. Financial Management Monitor daily sales and manage the cash register. Assist with budgeting, pricing, and cost control. Generate daily, weekly, and monthly financial reports. 6. Menu and Quality Control Work with chefs to maintain and update the South Indian menu. Ensure consistent food quality and presentation. Introduce seasonal or festival-based South Indian dishes. 7. Marketing and Promotions Collaborate on marketing strategies and local promotions. Manage social media presence and online reviews. Coordinate with food delivery platforms (Swiggy, Zomato, etc.). 8. Compliance and Safety Ensure compliance with local laws, labor regulations, and licensing. Implement health and safety policies. Conduct risk assessments and emergency drills.
South Indian Chef – Key Responsibilities 1. Menu Planning & Development Design and develop authentic South Indian dishes (e.g., dosas, idlis, vadas, sambar, rasam, etc.). Innovate traditional recipes with modern twists while preserving authenticity. Ensure menu reflects seasonal ingredients and regional specialties from states like Tamil Nadu, Kerala, Andhra Pradesh, Karnataka, and Telangana. 2. Food Preparation & Cooking Execute consistent preparation and presentation of South Indian dishes. Mastery in the use of ingredients like rice, lentils, coconut, curry leaves, tamarind, etc. Handle traditional cooking methods like steaming, tempering (tadka), and stone grinding. 3. Quality & Hygiene Standards Maintain high standards of hygiene and food safety (HACCP compliance). Ensure kitchen cleanliness and proper food storage. Conduct regular quality checks on ingredients and final dishes. 4. Team Management Supervise junior chefs, kitchen assistants, and support staff. Train and mentor staff in South Indian culinary techniques and kitchen protocols. Delegate tasks efficiently and maintain kitchen discipline. 5. Inventory & Cost Control Manage inventory for South Indian kitchen ingredients and supplies. Ensure minimal wastage and monitor food cost to align with budget. Liaise with suppliers for fresh, quality ingredients. 6. Customer Interaction & Feedback Occasionally interact with guests to explain dishes or receive feedback. Modify or customize dishes based on customer preferences or dietary needs. 7. Collaboration with Management Work with executive chef or restaurant manager to align kitchen operations with restaurant goals. Assist in planning events, special promotions, or South Indian-themed festivals.
A Senior Steward in a restaurant plays a crucial role in maintaining cleanliness, hygiene, and organization in the kitchen and dishwashing areas. While the role is generally non-cooking, it supports overall kitchen operations. Below are typical job responsibilities for a Senior Steward: Key Job Responsibilities of a Senior Steward Supervision of Stewarding Staff Lead and coordinate the activities of the stewarding team (junior stewards, dishwashers, etc.). Allocate daily tasks and ensure all duties are completed efficiently. Sanitation & Cleanliness Ensure the kitchen, storage areas, and dishwashing stations are cleaned and sanitized regularly. Monitor compliance with health, safety, and hygiene standards. Dishwashing & Equipment Maintenance Oversee dishwashing operations, ensuring all dishes, utensils, and cookware are properly cleaned and stored. Maintain cleanliness and proper function of dishwashing machines and equipment. Inventory & Supplies Monitor and replenish cleaning supplies, chemicals, and stewarding tools. Maintain stock levels and report shortages to kitchen management. Waste Management Ensure proper disposal of kitchen waste according to hygiene regulations. Manage recycling and reduce waste as much as possible. Training & Mentoring Train new stewarding staff in standard operating procedures. Enforce safety and cleanliness practices. Coordination with Kitchen & Service Staff Communicate and cooperate with chefs and service teams to ensure smooth operations. Support setup and breakdown of kitchen equipment during events or busy hours. Compliance & Safety