Restaurant Manager

Restaurant Manager with at least 10 years of experience.

Roles and Responsibilities include,

Hiring and Training: Recruit, interview, and hire staff for various roles, such as servers, chefs, and cleaning staff. Provide training on customer service, food preparation, and safety protocols.

Scheduling: Create work schedules to ensure adequate coverage during peak hours and manage employee time-off requests.

Supervision: Oversee staff performance, monitor customer interactions, and provide feedback or coaching as needed.

Conflict Resolution: Handle any disputes or issues between staff or customers in a professional manner.

Guest Experience: Ensure guests receive top-notch service by monitoring the overall dining experience, including the quality of food, service speed, and ambiance.

Problem Solving: Address any complaints or concerns from guests and resolve them promptly, aiming to exceed customer expectations.

Table Management: Coordinate seating arrangements to ensure efficient flow and minimize wait times.

Inventory Control: Manage stock levels for food, beverages, and supplies. Place orders with vendors and ensure timely deliveries. Keep track of inventory usage to prevent waste.

Cost Control: Monitor food and labor costs, ensuring they align with budgeted targets. Look for ways to increase profitability without compromising quality or service.

Health and Safety: Ensure the restaurant complies with health and safety regulations. Oversee sanitation practices and ensure staff follow safety guidelines for food handling.

Maintenance: Ensure the restaurant is clean, well-maintained, and equipment is in good working order. Arrange repairs or replacements as needed.

Budgeting: Develop and manage the restaurant's budget, tracking expenses and revenues to ensure profitability.

Reporting: Generate and analyze financial reports, including daily sales, labor costs, and food costs.

Quality Control: Ensure that the quality of food and beverages consistently meets the restaurant's standards.

Goal Setting: Establish short-term and long-term goals for the restaurant in areas like sales growth, customer satisfaction, and operational efficiency.

Market Research: Keep up with trends in the restaurant industry, competitor performance, and customer preferences to make informed business decisions.

Special Events: Plan and execute private events, catering, or large parties, ensuring they align with the restaurant’s standards and goals.

Corporate or Group Bookings: Manage group reservations, set up special menus, and coordinate staff for large-scale events.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Weekend availability

Supplemental Pay:

• Overtime pay

Experience:

• total work: 10 years (Preferred)

Work Location: In person