Company Description Ratna Cafe is Chennai's oldest Vegetarian Restaurant Chain, established in 1948 with several branches across Chennai, We're looking for dynamic people to join our growing team! Role Description This is a full-time on-site Restaurant Manager role located in Chennai at Ratna Cafe. The Restaurant Manager will be responsible for ensuring customer satisfaction, overseeing customer service, managing hiring processes, effective communication, and optimizing food & beverage operations. The Manager shall be responsible for the complete operations of the designated outlet. Qualifications Customer Satisfaction and Customer Service skills Hiring skills Effective Communication skills Food & Beverage knowledge Experience in restaurant management Leadership and team management skills Ability to work in a fast-paced environment Bachelor's degree in Hospitality Management or related field Experience Minimum 5 years experience in mid-level management role with a graduation degree. Show more Show less
Ideal candidate will be repsonsible for their allotted shift and floor operations -Welcoming and seating customers -ensuring order is taken promptly -upselling menu items and increasing AOV -responsible for managing restaurant staff and reporting schedules -ensuring restaurant cleanliness and housekeeping -providing improved guest experience and customer service -work in a team
To greet and engage with Customers To represent the Brand before customers To understand the entire menu of the restaurant Be proactive in cash management Have an aptitude for accuracy Manage Online order acceptance
Job Summary Head waiters are the dining room supervisors for dining establishments. Their job is to provide great customer service while performing their regular waiter duties, as well as managing their fellow waiters. One must be a great multi-tasker and quick decision maker to succeed in this position. Head waiters are employed exclusively in the restaurant industry. Their duties and work environment differ based on the establishment; a pub will tend to have a more relaxed environment than a fine dining establishment. Work hours also vary by establishment. Head waiters can usually expect to work evenings, weekends, and holidays. Head waiters serve in a supervisory capacity; their responsibilities include helping the host/hostess assign waitstaff tables, talking to patrons to ensure they have a good experience, and performing opening and closing duties . Responsibilities and Duties Head waiters have supervisory responsibilities on top of their serving responsibilities. We researched head waiter job descriptions to come up with the following list of the most relevant head waiter duties and responsibilities: Guide patrons to their seats Head waiters work with the host/hostess to guide patrons to open tables, informing them of the day’s food and drink specials. They must maintain an upbeat and friendly attitude throughout this process. Assign Waitstaff to Tables Head waiters also work with the host/hostess to assign tables to waitstaff in addition to waiting on their own tables. Place Food and Drink Orders Head waiters take the orders from their tables, communicating with the kitchen and bar staff to place food and drink orders. They also check that the waitstaff place orders correctly and deliver them to the correct tables. Train New Waitstaff The head waiter trains new waitstaff on basic techniques and the specific expectations and procedures of their employer. Manage Waitstaff This includes creating weekly schedules, managing callouts, coordinating shift covers, and disciplining waitstaff as necessary. Perform Opening and Closing Duties These include tasks such as making sure the dining area is clean, opening or closing the registers, cleaning windows, and preparing the specials board. Job Types: Full-time, Part-time, Permanent, Fresher, Internship Pay: From ₹14,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Schedule: Day shift Evening shift Morning shift Weekend availability Weekend only Supplemental Pay: Overtime pay Performance bonus Yearly bonus Ability to commute/relocate: Triplicane, Chennai, Tamil Nadu: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)
We are seeking a highly motivated and experienced Restaurant Manager to lead daily operations, ensure excellent customer service, manage staff, and drive profitability. The ideal candidate will have a strong background in food and beverage operations, leadership skills, and a commitment to maintaining high standards of food quality and service.
The Shift Manager will be responsible for overseeing daily restaurant operations during their assigned shifts, ensuring smooth service, maintaining high standards of food quality and cleanliness, and managing staff. The Shift Manager will also be responsible for customer satisfaction, resolving any issues that arise, and ensuring that all staff work efficiently and effectively. The Assistant Restaurant Manager assists the Restaurant Manager in overseeing daily operations, ensuring smooth and efficient service, and maintaining high standards of food quality, customer service, and hygiene. This role involves managing staff, handling customer complaints, monitoring financial performance, and ensuring that the restaurant meets health and safety standards.
Position Title: Restaurant Captain / Restaurant Supervisor Reports To: Restaurant Manager / Asst F&B Manager Position Summary: As a restaurant captain you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served. Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment. Restaurant Captain Duties and Responsibilities: Always greet and welcome guests promptly in a warm and friendly manner. Always thank and give fond farewell to guests conveying anticipation for their next visit. Assist guest with table reservation. Assist guest while seating. Ensure guest are serviced within specified time. Has a good knowledge of menu and presentation standards. Speak with guests and staff using clear and professional language, and answer phone calls usingappropriate telephone etiquette. Able to answer any questions regarding menu and assist with menu selections. Able to anticipate any unexpected guest need and reacts promptly and tactfully. Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm. Serve food courses and beverages to guests. Set tables according to type of event and service standards. Record transaction / orders in Point of Sales systems at the time of order. Communicate with the kitchen regarding any menu questions, the length of wait and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Check with guests to ensure satisfaction with each food course and beverages. Responsible for clearing, collecting and returning food and beverage items to proper area. Maintain cleanliness of work areas, china, glass, etc. throughout the shift. Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly. Present accuratefinal bill to guest and process payment. Perform shift closing on the Point of sales terminal and tally cash and credit card settlements. Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas. Ensures that hotel brand standards and SOP's are consistently implemented. Work with fellow staffs and manager to ensure that the restaurant achieves its full potential. Completes the daily responsibilities that are set for each individual shift. Complete closing duties, including restocking items, turning off lights, etc. Conducts monthly inventory checks on all operating equipment and supplies. Take an active role in coaching and developing junior staff. Any other duties related to food and beverage service assigned by the manager. Job Types: Full-time, Permanent Pay: Up to ₹25,000.00 per month Benefits: Flexible schedule Food provided Paid time off Provident Fund Schedule: Day shift Evening shift Morning shift Weekend availability Supplemental Pay: Overtime pay Yearly bonus Ability to commute/relocate: Adyar, Chennai, Tamil Nadu: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Experience: Restaurant Captain / Supervisor: 2 years (Required)
🍴 Job Description – Assistant Restaurant Manager & Shift Manager 🏢 Company: Ratna Cafe 📍 Location: Triplicane, Chennai, Tamil Nadu, India 💼 Position: Assistant Restaurant Manager & Shift Manager 👨 Eligibility: Only Male Candidates 📌 Job Responsibilities: 👨🍳 Supervise and manage day-to-day restaurant operations. 🤝 Lead and motivate staff, assign duties, and monitor performance. 🍲 Ensure food quality, hygiene, and excellent customer service. 💰 Manage billing, cash handling, and stock/inventory control. 📅 Prepare staff schedules and monitor attendance. 🎯 Drive sales, control costs, and achieve business targets. 📞 Address customer queries & complaints professionally. ✅ Requirements: 👨 Male candidates only. 🎓 Minimum 12th Pass. 🎂 Age: 20 – 40 years. 🗓️ Minimum 1 year of relevant experience in restaurant sector. 🗣️ Must know the local/regional language (Tamil). 💼 Strong communication, leadership, and problem-solving skills. 🎁 Benefits: 🏆 Annual Bonus 🛡️ PF & ESI (ESIC) 🍽️ Food/Meals provided 🚀 Career growth opportunities 📞 Interested candidates can contact: 👨💼 Ratna Cafe (Employer): 📱 9150149006
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Captain/Restaurant Captain for Tripicane, Adyar & Kilpauk Roles & Responsibilities Guest Relations: Greet and welcome guests promptly, manage reservations, and assign tables. Establish rapport with guests to build loyalty and gather feedback for improvement. Team Management: Oversee and train waitstaff, ensuring they are knowledgeable about the menu and service standards. Handle daily team member relations and encourage problem-solving through proper training. Service Oversight: Ensure that guests are serviced within specified time frames and that food and beverages are served with enthusiasm. Check with guests to ensure satisfaction with each course. Communication: Communicate effectively with kitchen staff regarding menu questions, special requests, and dietary needs. Use clear and professional language when interacting with guests and staff. Operational Duties: Maintain a safe and sanitary work environment, ensure high-quality products are served, and manage the dining area to ensure smooth operations during service.
Food Packing
Roles & Responsibilities: Staff and customer management Hire, train, and schedule staff: Recruit new employees, develop their skills through training, and create work schedules. Supervise and evaluate performance: Oversee both kitchen and waitstaff, provide feedback, and conduct performance evaluations to maintain high standards. Enhance customer satisfaction: Ensure excellent customer service, address complaints efficiently, and build a positive relationship with diners. Foster a positive work environment: Develop good working relationships and help resolve conflicts among staff. Financial and inventory management Manage budgets and costs: Create and monitor budgets, control labour costs, and identify measures to cut waste and increase profitability. Handle inventory: Monitor and manage food and supply inventory, estimate future needs, and negotiate with suppliers. Track financial performance: Analyse weekly, monthly, and annual revenues and expenses to create reports and identify trends. Operations and compliance Oversee daily operations: Ensure the restaurant runs smoothly and efficiently, coordinating both front and back-of-house activities. Maintain quality and safety: Ensure the strictest standards of food safety, sanitation, and cleanliness are met and maintained. Ensure regulatory compliance: Make sure all operations comply with health, safety, and other relevant regulations. Implement policies: Develop and implement operational policies and procedures to improve efficiency and maintain standards
Kitchen and staff management Supervise and guide kitchen staff in food preparation and presentation. Delegate tasks, set production schedules, and train new employees on operations and techniques. Ensure all staff adhere to hygiene, health, and safety regulations. Conduct administrative duties, including staff scheduling and performance management. Food preparation and quality control Prepare and cook high-quality dishes according to recipes and quality standards. Monitor food quality and presentation for all dishes. Inspect ingredients and supplies for freshness and quality. Maintain cleanliness and organization of the kitchen, equipment, and work areas. Menu planning and cost control Assist in menu planning and development, including creating new dishes and specials. Control food costs and manage budgets for the unit. Track inventory, order necessary food and supplies, and manage stock rotation. Analyze recipes and production processes to improve efficiency and quality.
Job Summary Head waiters are the dining room supervisors for dining establishments. Their job is to provide great customer service while performing their regular waiter duties, as well as managing their fellow waiters. One must be a great multi-tasker and quick decision maker to succeed in this position. Head waiters are employed exclusively in the restaurant industry. Their duties and work environment differ based on the establishment; a pub will tend to have a more relaxed environment than a fine dining establishment. Work hours also vary by establishment. Head waiters can usually expect to work evenings, weekends, and holidays. Head waiters serve in a supervisory capacity; their responsibilities include helping the host/hostess assign waitstaff tables, talking to patrons to ensure they have a good experience, and performing opening and closing duties . Responsibilities and Duties Head waiters have supervisory responsibilities on top of their serving responsibilities. We researched head waiter job descriptions to come up with the following list of the most relevant head waiter duties and responsibilities: Guide patrons to their seats Head waiters work with the host/hostess to guide patrons to open tables, informing them of the day’s food and drink specials. They must maintain an upbeat and friendly attitude throughout this process. Assign Waitstaff to Tables Head waiters also work with the host/hostess to assign tables to waitstaff in addition to waiting on their own tables. Place Food and Drink Orders Head waiters take the orders from their tables, communicating with the kitchen and bar staff to place food and drink orders. They also check that the waitstaff place orders correctly and deliver them to the correct tables. Train New Waitstaff The head waiter trains new waitstaff on basic techniques and the specific expectations and procedures of their employer. Manage Waitstaff This includes creating weekly schedules, managing callouts, coordinating shift covers, and disciplining waitstaff as necessary. Perform Opening and Closing Duties These include tasks such as making sure the dining area is clean, opening or closing the registers, cleaning windows, and preparing the specials board. Job Types: Full-time, Part-time, Permanent, Fresher, Internship Pay: From ₹16,000.00 per month Benefits: Flexible schedule Food provided Provident Fund Ability to commute/relocate: Triplicane, Chennai, Tamil Nadu: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)
CA (Preferred) 🎯 Role ObjectiveEnsure Ratna Cafe’s financial stability by managing cash flow, preparing and analyzing Profit & Loss statements, and implementing cost-control measures across all outlets. 📌 Core Responsibilities- Prepare daily/weekly/monthly P&L and cash flow statements - Track food cost, wastage, and outlet-level profitability - Manage vendor payments, payroll, and statutory dues cash flow - Forecast and budget sales, expenses, and working capital needs - Ensure compliance with GST, TDS, and audit requirements - Introduce financial SOPs and digital reporting systems - Train outlet teams on cost control and cash handling discipline 💡 Key Skills- Strong analytical and Excel skills - Knowledge of Tally / Zoho Books / QuickBooks - Understanding of F&B costing and inventory management - Good communication and reporting discipline 🎓 Qualification & Experience- B.Com / M.Com / MBA (Finance) / CA Inter preferred - 3–5 years’ experience in restaurant, retail, or hospitality finance - Multi-outlet reporting experience is an advantage 📈 Performance KPIs- Accuracy & timeliness of reports - Food cost control & wastage reduction - Positive cash flow and working capital efficiency - Compliance & process improvement adherence
Key responsibilities Customer interaction: Greet customers, help them find a table, and make them feel welcome. Order taking: Take food and beverage orders accurately, noting any special requests or dietary restrictions, and relay them to the kitchen. Menu knowledge: Be knowledgeable about the menu to answer questions, offer recommendations, and inform guests about specials. Service: Serve food and drinks promptly and accurately, checking in with guests to ensure satisfaction and refilling drinks as needed. Payment processing: Present bills and process payments accurately, handling cash or credit transactions. Table maintenance: Set up and clear tables, and ensure the dining area is clean, organized, and free of debris. Problem-solving: Handle customer complaints or concerns with professionalism and find solutions to ensure a positive experience. Safety and cleanliness: Follow all health and safety regulations, including proper food handling and sanitation standards. Skills and qualifications Customer service: A strong focus on customer satisfaction and a friendly attitude are essential. Communication: Excellent interpersonal and communication skills are needed to interact with guests and staff. Physical stamina: The ability to stand and walk for long hours is required. Problem-solving: Ability to handle stressful situations and resolve issues calmly. Attention to detail: Accuracy is crucial when taking orders and processing payments. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays.