Restaurant Manager

Job Title: Restaurant Manager (Food Production In-charge)

Department: Food & Beverage

Contact : 8825809203 /

Key Responsibilities:

Food Production & Quality Control:

• Plan, organize, and supervise all food production activities.
• Ensure all dishes are prepared and presented according to restaurant standards.
• Monitor portion control, taste, and presentation consistency.
• Introduce new menu items and seasonal specials in collaboration with the chef.

Operational Management:

• Manage kitchen operations to achieve efficiency and minimize wastage.
• Ensure compliance with food safety, hygiene, and sanitation standards (FSSAI, HACCP, etc.).
• Oversee inventory management, procurement, and storage of raw materials.
• Maintain equipment in proper working condition and coordinate repairs when required.

Team Management:

• Supervise and guide chefs, cooks, and support staff.
• Organize staff schedules to ensure smooth operations.
• Provide training and motivation to maintain a high-performance team.

Cost & Budget Control:

• Monitor food costs, kitchen expenses, and reduce wastage.
• Work closely with the accounts/finance team to manage budgets.
• Implement cost-effective purchasing strategies without compromising quality.

Customer Satisfaction & Feedback:

• Ensure all customer food-related complaints are resolved promptly.
• Maintain high standards of food quality to enhance guest experience.
• Gather feedback and make improvements in production processes.

Qualifications & Skills:

• Bachelor’s/Diploma in Hotel Management / Culinary Arts / Food Production.
• Minimum 3-5 years of experience in food production or restaurant management.
• Strong knowledge of food safety, hygiene, and quality standards.
• Excellent leadership, organizational, and problem-solving skills.
• Ability to handle pressure in a fast-paced environment.

Job Type: Full-time

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided

Work Location: In person