Key Responsibilities & Duties
1. Operations Management
- Oversee day-to-day restaurant operations, ensuring smooth service during all shifts.
- Ensure opening and closing procedures are followed as per SOP.
- Monitor table turnover, reservation flow, and guest waiting times.
- Coordinate with kitchen, bar, and service teams to ensure seamless service.
2. Guest Service & Experience
- Ensure all guests are welcomed warmly and served professionally.
- Personally handle guest complaints, feedback, and special requests.
- Maintain high standards of service etiquette and grooming among staff.
- Ensure VIPs, in-house guests, and repeat customers receive personalized attention.
3. Staff Management & Leadership
- Recruit, train, schedule, and supervise restaurant staff.
- Conduct daily briefings and shift meetings.
- Monitor staff attendance, discipline, and performance.
- Coach and motivate team members to improve service standards.
- Coordinate with HR for appraisals, leave planning, and disciplinary actions.
4. Food, Beverage & Quality Control
- Ensure food and beverage quality meets company standards.
- Coordinate with the Chef regarding menu execution, portion control, and presentation.
- Ensure menu knowledge among service staff.
- Monitor guest feedback on food quality and service.
5. Inventory, Cost & Revenue Control
- Monitor daily sales, covers, and average check value.
- Control food & beverage costs through proper stock management.
- Ensure correct billing, cash handling, and POS usage.
- Conduct regular stock checks and coordinate with stores and accounts.
- Identify upselling opportunities and promotional strategies.
6. Hygiene, Safety & Compliance
- Ensure compliance with FSSAI, hygiene, and safety standards.
- Maintain cleanliness of dining area, service stations, and restrooms.
- Ensure proper food handling, storage, and waste management.
- Enforce fire safety and emergency procedures.
7. Coordination & Reporting
- Coordinate with kitchen, housekeeping, maintenance, and security departments.
- Prepare daily and monthly reports on sales, staff performance, and guest feedback.
- Assist management in planning events, promotions, and special menus.
Key Skills & Competencies
- Strong leadership and people management skills
- Excellent communication and guest-handling skills
- Sound knowledge of food & beverage service
- Cost control and basic financial understanding
- Problem-solving and decision-making ability
- Ability to work under pressure and flexible hours
Educational Qualifications
- Degree or Diploma in Hotel Management / Hospitality Management preferred
- Relevant certifications in Food Safety or Service Excellence are an added advantage
Experience Requirements
- Minimum 3–6 years of experience in food & beverage service
- At least 1–2 years in a supervisory or managerial role
Working Conditions
- Shift-based duty including weekends and holidays
- Long standing hours during peak operations
- High guest interaction environment
Job Types: Full-time, Permanent
Pay: ₹30,000.00 - ₹50,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Provident Fund
Work Location: In person
