Restaurant Manager

Role & responsibilities Oversee all front-of-house and back-of-house operations to ensure smooth daily functioning. Maintain high standards of food quality, presentation, hygiene, and guest service. Collaborate with chefs to ensure authenticity and consistency in Indian cuisine offerings. Manage staff scheduling, recruitment, training, and performance evaluations. Drive restaurant revenue through strategic upselling, customer engagement, and local marketing initiatives. Monitor inventory, stock levels, and coordinate with procurement for kitchen and restaurant supplies. Ensure adherence to all health, safety, and sanitation regulations. Resolve customer complaints promptly and effectively to ensure satisfaction and loyalty. Analyze P&L reports, control costs, and implement cost-effective practices. Coordinate events, theme nights, or festivals centered around Indian cuisine to boost engagement and footfall. Preferred candidate profile Minimum 5 to7 years of experience in restaurant management, preferably with a focus on Indian cuisine. Degree/Diploma in Hotel Management or related field. In-depth knowledge of various Indian regional cuisines and cultural dining practices. Strong leadership, communication, and interpersonal skills. Ability to work under pressure and manage a diverse team. Proficient in restaurant POS systems and MS Office.