- Recruitment & Training: Hiring, onboarding, and training new front-of-house and back-of-house employees to meet service standards.
- Scheduling: Creating weekly shift rosters that ensure adequate floor coverage while keeping labor costs optimized.
- Leadership & Coaching: Mediating employee disputes, conducting performance evaluations, and fostering a positive workplace culture.
Financial & Business Operations
- Budgeting & Profitability: Analyzing sales levels, tracking revenue, and managing budgets to maximize the restaurant's financial stability.
- Cost Control: Minimizing food waste, ensuring proper portion control, and optimizing supply chains.
- Reporting: Preparing daily, weekly, or monthly financial reports detailing sales and labor costs.
Customer Experience & Quality
- Guest Relations: Greeting customers, ensuring a high-quality dining experience, and building patron loyalty.
- Complaint Resolution: Stepping in to handle difficult guests, addressing feedback professionally, and finding immediate solutions.
- Menu Collaboration: Working alongside the Head Chef or kitchen staff to plan menus, adjust pricing, and refine food presentation.
Inventory & Supply Chain
- Stock Management: Monitoring the inventory of food, beverages, and cleaning supplies to prevent shortages.
- Vendor Relations: Placing orders, negotiating prices with suppliers, and coordinating deliveries.
- Equipment Maintenance: Ensuring all kitchen equipment and restaurant facilities are clean, functional, and regularly serviced.
Compliance & Safety
- Health & Safety: Enforcing food safety, sanitation, and hygiene regulations across all food-preparation and serving areas.
- Licensing & Laws: Ensuring the business adheres to local labor laws, alcohol licensing regulations, and fire safety codes.
Pay: ₹40,000.00 - ₹50,000.00 per month
Work Location: In person
