1. Role Purpose
To assist the Restaurant Manager in running daily operations, supervising staff, ensuring service quality, managing guest experience, maintaining hygiene standards, and supporting smooth shift operations. The role acts as the operational in-charge during the Restaurant Manager’s absence.
2. Key Responsibilities
A. Daily Shift Operations
· Support day-to-day operations across dining, service, billing, and pantry.
· Ensure readiness of the outlet for each shift (cleanliness, stock, staff deployment).
· Enforce SOPs, grooming standards, checklists, and operational discipline.
B. Guest Service & Complaint Handling
· Welcome and engage with guests to ensure a positive dining experience.
· Resolve service issues at table level and escalate major concerns to the Restaurant Manager.
· Guide staff on service etiquette, communication, and guest satisfaction.
C. Staff Supervision & Training
· Supervise captains, stewards, cashiers, and support staff during shifts.
· Conduct grooming checks, briefings, and assign responsibilities.
· Coach staff on menu knowledge, service sequence, and guest handling.
· Coordinate with HR/Training Manager for staff development needs.
D. Billing, PetPooja & Cash Handling Support
· Oversee correctness of billing, discounts, voids, cancellations, and payment modes.
· Ensure shift cash closure is accurate and documented properly.
· Monitor online order flow for timely service.
E. Inventory & Cost Monitoring
· Check availability of service items, packaging, stewarding stock, and stationery.
· Report wastage, pilferage, or excessive consumption immediately.
· Assist in stock counting and support Purchase/Kitchen for timely requisitions.
F. Hygiene & Safety Compliance
· Ensure the outlet maintains PFD hygiene, sanitation, and housekeeping standards.
· Conduct checks for washrooms, FOH cleanliness, and safety hazards.
· Support proper functioning of equipment and coordinate with Maintenance when required.
G. Team Coordination & Communication
· Ensure smooth coordination between FOH and kitchen during peak hours.
· Communicate operational instructions clearly to the team.
· Maintain discipline, punctuality, and teamwork across shifts.
3. Required Skills & Competencies
· Strong supervisory and people-handling skills.
· Good communication and guest-service orientation.
· Knowledge of restaurant SOPs, hygiene, and service standards.
· Ability to manage peak-hour pressure and resolve issues quickly.
· Disciplined, reliable, and operationally hands-on.
Pay: ₹26,000.00 - ₹33,000.00 per month
Benefits:
- Food provided
- Provident Fund
Application Question(s):
- What is APC ?
- What is upselling ?
Experience:
- Restaurant management: 4 years (Required)
Work Location: In person
