The Restaurant Manager will oversee the daily operations of the restaurant, ensuring high standards of food quality, customer service, hygiene, and profitability. This role involves managing staff, maintaining budgets, improving efficiency, and creating a welcoming atmosphere for guests. Operational ManagementSupervise day-to-day restaurant operations, ensuring smooth workflow. Monitor food preparation and service to maintain quality and hygiene standards. Ensure compliance with health, safety, and food hygiene regulations. Oversee inventory management, including ordering and stock control. Staff ManagementRecruit, train, and supervise restaurant staff. Create staff schedules and ensure proper shift coverage. Conduct performance reviews and provide training for skill enhancement. Motivate staff to achieve excellent customer service. Customer ServiceHandle customer complaints and ensure a positive dining experience. Implement strategies to improve customer satisfaction and retention. Engage with guests to receive feedback and build relationships. Financial ManagementManage budgets, control costs, and maximize profitability. Analyze sales data and prepare performance reports. Implement marketing and promotional strategies to boost sales. Qualifications & Skills:Bachelor’s degree in Hospitality Management or related field (preferred). 3–5 years of experience in restaurant or hospitality management. Strong leadership and team management skills. Excellent customer service and communication abilities. Ability to handle pressure in a fast-paced environment. Knowledge of food safety regulations and inventory control. Proficiency in MS Office and POS (Point of Sale) systems.
We are looking for a skilled Continental Chef to prepare and present high-quality Continental dishes. The ideal candidate should be creative, detail-oriented, and have expertise in European/Western cuisines including soups, salads, sauces, grills, pasta, and baked dishes. Prepare and cook a variety of Continental dishes as per menu. Innovate and create new recipes to enhance the menu. Ensure consistent taste, presentation, and portioning. Manage kitchen inventory, food costing, and minimize wastage. Supervise and train junior chefs and kitchen staff. Maintain kitchen hygiene and follow food safety standards. Coordinate with management for menu planning and special events. 3–5 years of experience as a Continental Chef in a reputed restaurant/hotel. Strong knowledge of Continental recipes, sauces, and plating styles. Ability to work in a fast-paced environment. Good communication and team management skills. Competitive, based on experience + food & accommodation (if applicable).