Restaurant General Manager

Age: 40 - 45!

Key Responsibilities

• Operations Management: Supervise all aspects of the restaurant, including food service, kitchen operations, and front-of-house activities.
• Staff Management: Recruit, train, schedule, and motivate staff to ensure high service standards and a positive work environment.
• Financial Management: Create and manage budgets, monitor inventory, control costs, and analyze sales reports to achieve profitability.
• Customer Satisfaction: Ensure exceptional customer service, handle complaints effectively, and build relationships with patrons.
• Quality and Compliance: Uphold strict quality standards for food and service and ensure compliance with all health, safety, and sanitation regulations.
• Strategic Planning: Develop and implement strategies to increase revenue, improve efficiency, and enhance the overall dining experience.
• Inventory and Procurement: Monitor inventory levels, place orders for supplies as needed, and manage vendor relationships effectively.

Essential Skills

• Leadership: Ability to motivate and guide a team to achieve goals.
• Financial Acumen: Proficiency in budgeting, cost control, and financial reporting.
• Communication Skills: Effective communication with staff, customers, and other stakeholders.
• Strategic Thinking: Capability to develop and implement plans for business growth.
• Problem-Solving: Skill in resolving customer issues and operational challenges.
• Industry Knowledge: Staying updated on industry trends to maintain a competitive edge.

Education & Experience

• Bachelor's Degree: Often preferred in hospitality management, business administration, or a related field.
• Previous Experience: Several years of experience in food service and restaurant management are essential, with some roles requiring 5-10 years in a management position.
• Industry Certifications: Certifications in food handling or those from organizations like the National Restaurant Association can enhance qualifications.

Skills & Competencies

• Leadership & Team Management: Proven ability to lead, motivate, and manage staff effectively.
• Communication & Interpersonal Skills: Excellent abilities to communicate with staff, customers, and management.
• Financial Acumen: Experience with budgeting, payroll, inventory management, cost control, and achieving financial goals.
• Customer Service: A strong focus on delivering excellent customer service and ensuring customer satisfaction.
• Problem-Solving: Ability to handle stressful situations, resolve conflicts, and make quick, effective decisions.
• Organizational & Time Management Skills: Strong skills for managing operations, setting priorities, and delegating tasks.
• Technology Proficiency: Competency with point-of-sale (POS) systems and other restaurant management software.
• Operational Knowledge: Strong understanding of front-of-house and back-of-house operations, including food safety, health codes, and sanitation.

Job Type: Full-time

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

• Food provided

Work Location: In person