Restaurant Manager

A restaurant manager oversees daily operations, manages staff, and ensures customer satisfaction and profitability. Key responsibilities include managing staff schedules, controlling inventory and budgets, ensuring compliance with health and safety standards, handling customer complaints, and driving sales through various strategies. Key responsibilities

• Staff and operations management:
• Supervise and train employees, create work schedules, and handle payroll data.
• Ensure smooth daily operations for both front-of-house and back-of-house staff.
• Recruit, hire, and train new employees.
• Customer and guest relations:
• Ensure excellent customer service and address complaints professionally.
• Greet and advise customers, and handle bookings.
• Monitor customer interactions to ensure a positive dining experience.
• Financial and inventory control:
• Manage budgets, track sales, and prepare financial reports.
• Oversee inventory levels, audit stock, and place orders for supplies.
• Control operational costs and find ways to increase profitability.
• Quality and safety assurance:
• Ensure food quality is maintained and that staff adhere to all food safety and hygiene regulations.
• Ensure the restaurant environment is clean and safe.
• Strategic planning:
• Develop and implement strategies to improve sales and achieve revenue objectives.
• Organize special events and help with marketing initiatives to grow the customer base.
• Liaise with suppliers, and identify areas for improvement in operations.

Job Types: Full-time, Permanent

Pay: ₹70,000.00 - ₹100,000.00 per month

Benefits:

• Health insurance
• Provident Fund

Work Location: In person