Restaurant Manager

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.