40 Restaurant Operations Jobs - Page 2

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Hostess is responsible to assist with receiving guests in the hotel's restaurants, manages the inventory of the outlet, and assists the service staff whenever necessary. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 1 year work experience in hotel operations. Good customer service, communications and interpersonal skills are a must.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Manager - Outlet or Team Leader in a hotel or large restaurant with good standards.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Team Leader is responsible to assist the Outlet Manager in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times. He/She works specially in Japanese or Oriental Restaurant. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience in hotel operations. Good problem solving, administrative and interpersonal skills are a must.

We're looking for a dynamic Outlet Manager who can function as both a Business Manager and a Marketing Specialist for our outlet. You'll be responsible for ensuring the successful and profitable operation of the outlet, in line with the hotel's standards. Qualifications Ideally, you'll have a relevant degree. A minimum of 2 years of work experience as an Outlet Manager or Assistant Manager in a hotel or a large restaurant with good standards is required.

He is responsible for designing, delivering, and managing training programs that elevate employee skills, knowledge, and compliance within the food and beverage industry. This role ensures all staff members, including front-of-house, back-of-house, and management, are equipped to provide exceptional service, maintain food safety standards, and support operational excellence. He collaborates closely with management to align training initiatives with business goals and regulatory requirements. Key Responsibilities: Training Program Design and Development: Assess training needs across all departments, including kitchen staff, servers, bartenders, and management. Develop training materials focused on food safety, customer service, menu knowledge, operational procedures, and industry best practices. Customize training content for new hires, seasonal employees, and long-term staff. Training Delivery: Conduct onboarding sessions for new employees, emphasizing company values, policies, and standards. Facilitate workshops and hands-on training sessions for skills development, including service techniques, culinary skills, and health & safety practices. Introduce e-learning modules and ensure accessibility for all team members. Compliance and Standards: Ensure all staff adhere to food safety regulations, hygiene standards, and alcohol service laws. Conduct regular training updates based on changes in laws, industry regulations, and company policies. Oversee certifications such as Food Handlers or ServSafe, ensuring timely renewals. Performance Evaluation and Improvement: Evaluate the effectiveness of training programs through employee feedback, assessments, and operational performance metrics. Identify knowledge or skill gaps and implement corrective training. Provide ongoing coaching to employees and supervisors to sustain learning outcomes. Collaboration and Coordination: Work closely with department heads and supervisors to identify training priorities and support operational goals. Partner with external training providers, industry experts, and certification bodies as needed. Organize cross-training opportunities to enhance team flexibility and versatility. Team Leadership and Management: Lead a team of trainers and allocate resources efficiently. Manage training budgets, schedules, and resources. Foster a culture of continuous improvement and learning across all locations or outlets. Qualifications and Requirements: Education: Bachelors degree in Hospitality Management, Human Resources, Education, or a related field. Experience: Minimum 5 years of experience in training and development, preferably in the food and beverage or hospitality industry. Hands-on experience in food safety, service standards, and restaurant operations is highly desirable. Skills and Competencies: In-depth knowledge of food safety regulations and hospitality service standards. Exceptional communication and presentation skills. Strong organizational and project management abilities. Proficiency in training tools, LMS, and e-learning platforms. Ability inspire and motivate a diverse workforce.

Role Description This is a full-time, on-site role for a Assistant Restaurant Manager located in Gurugram, Ludhiana and Rajpura. The Assistant restaurant Manager will be responsible for managing day-to-day operations, assisting the restaurant manager, ensuring customer satisfaction and managing food and beverage operations of the store. The Restaurant Manager will also be responsible for hiring, training, and overseeing the restaurant staff while maintaining open communication. Qualifications * Customer Satisfaction and Customer Service skills * Significant experience in the food and beverage industry * Strong communication skills * Ability to hire, train, and manage staff * Bachelor's degree in Hospitality, Business Management or related field * Experience in managing restaurant operations is preferred * Worked with a QSR, Cafe and Bakery outlets. Interested candidate can share their resume at careers@bahrihospitality.in along with current and expected CTC. Brand website: delifrancerestaurants.in International website: delifrance.com

We are seeking highly motivated and experienced Restaurant Managers/Shift Managers/GRE/Barista to be part of our growing brand. If your are a team player and love to interact with people/customers with the positive attitute then we are the one. Key Responsibilities: Oversee all aspects of restaurant operations, including staff management, inventory, and budgeting. Ensure high standards of food quality, service, and hygiene. Handle customer feedback and resolve complaints effectively. Drive sales and profitability while managing costs. Lead recruitment, training, and development of staff.

Restaurant/Store Manager responsibilities include maintaining the restaurants revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Management skills and experience in both front and back of the house is required. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as youll hire qualified Kitchen Crew, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. The education process is critical to a new hires success. It should include role-specific training and shadowing, customer service/kitchen training, and tech training. Well expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. Take responsibility for the business performance of the restaurant, analyse and plan restaurant sales levels and profitability. Hire, train, and supervise restaurant employees. Retention of ground level staff and provide training. Train new and current employees following company policies. Coordinate daily with Front and Back of the House restaurant operations and supervise shifts. Create staff schedule to ensure appropriate staffing. Review product quality and track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary. Maintain and keep a record of Store inventory with help of the sub-ordinates. Take ownership of budgets and cost control methods to minimize expenses. Address customer needs, and complaints and ensure to deliver superior service resulting customer satisfaction. Adhere to and enforce employee compliance with health, safety, and sanitation standards Process payroll and maintain all relevant records. Ensure all employees are working within outlined operating standards. Implement innovative strategies to improve productivity and sales. Report on financial performance, inventory, and personnel Requirements: A high school qualification or equivalent. Experience working in the restaurant industry. Strong interpersonal and communication skills. Exceptional organization and leadership skills Ability to professionally address customer complaints. Familiar with point-of-sale computers and software. Good financial management skills Critical thinker and problem-solving skills Team player Good time-management skills

Achieving revenue targets. Overseeing daily operations, managing cost budgets Expansion with different models Setting performance objectives. Recruiting, training, and supporting team as well as conducting regular performance appraisals. Developing and implementing business, marketing, and advertising plans. Preparing and presenting monthly, quarterly, and annual budgeting, analysis and reports of operations and P&L. Driving customer Experience New Store Launches Overall responsibility for the City Candidates must have experience in Dine In Restaurants

Take Reservation Take Food Orders Ensure all customers are served appropriately Lead the team of Stewards Ensure Food Safety standards are met Address Customer feedback. Location - Faridabad,Gurugram,Chandigarh,Amritsar,Bengaluru.

Manager Rest. Operations Maintain 10% growth comparative to last month. Manage restaurant and ensuring all operational SOPs are being adhered to at all times. Creating systems for improved & standardized working in the restaurant & increasing operational efficiency. Inventory management. Read and interpret P/L statement. Guest relations for feedback & complaints. Controlling cost controlling food cost, labor cost, etc. Quality Control of food & service. Maintain sanitation & entertainment standards of the property. Oversee all front and back end operations. Liaison with relevant government bodies / municipal authorities/ local authorized bodies for compliance. Vendor & suppliers management for food and alcohol. Regular MIS reporting to management about daily activities and progress. Attrition and leave management of team members. Coordinating parties, events and promotional activities. Table visits and promoting sale of merchandise. Market research and analysis. Responsible for handling all operations related to F &B services, billing , cleanliness , music , lighting etc. on the restaurant & bar floor. Responsible for smooth inter - departmental coordination for better flow of work and materials. Interacting with guests & building customer loyalty through effective measures. Doing sales calls to improve business networks and gain new clientele through Corporate tie Ups etc. Resolving guests complaints positively in minimum time. Effectively handle all guests queries & calls for reservations. Hiring and Training staff for effective communication skills, grooming, manners and way of working. Daily briefing for staff on day-to-day functions & weekly forecast and to understand staff problems at work and maintaining discipline. Making duty roasters for staff in shifts and delegation of responsibilities to staff in various assignments. Taking charge in Taking charge in any crisis situation. Attending meetings / briefings and passing relevant information to all associates. Liaisoning with vendors / suppliers to keep everything in place on the floor. 2 yrs minimum as Floor Manager in a Restaurant

Roles and Responsibilities Assist in managing daily restaurant operations, including inventory management, ordering supplies, and maintaining cleanliness standards. Collaborate with other departments (e.g., kitchen staff) to ensure seamless execution of menu items and maintain high-quality dining experiences for guests. Participate in training programs to develop skills in hotel management, QSR operations, restaurant management, and F&B services. Contribute to continuous improvement initiatives by identifying areas for process enhancements and implementing changes as needed.

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.

Effectively manage the restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team * Not above 35 years of age Exp.- Min 4 years in total and 1 year as a Manager

Effectively manage the restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team * Not above 40 years of age