Executive Chef

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure excellent customer service, high food quality, and efficient staff management. This role involves managing resources, ensuring compliance with health and safety regulations, and leading the team to deliver an outstanding dining experience.

Key Responsibilities:

• Supervise day-to-day restaurant operations.
• Manage staff schedules, training, and performance.
• Ensure excellent customer service and handle customer complaints.
• Maintain food quality and presentation standards.
• Monitor inventory and coordinate with suppliers.
• Oversee budgeting, cost control, and sales performance.
• Ensure restaurant complies with health, safety, and sanitation regulations.
• Promote the restaurant and implement marketing strategies.
• Manage reservations and optimize table turnover.
• Conduct regular team meetings and foster a positive work environment.

Qualifications and Skills:

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Proven experience as a Restaurant Manager or similar role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Good understanding of financial management and customer service principles.
• Ability to work in a fast-paced environment.
• Knowledge of restaurant software (POS systems, inventory systems).

Work Schedule:

• Full-time
• Flexible shifts including weekends, holidays, and evenings.

Job Type: Full-time

Pay: Up to ₹60,000.00 per month

Benefits:

• Provident Fund

Work Location: In person