Key Responsibilities:
- Oversee day-to-day restaurant operations and ensure smooth functioning of all departments.
- Manage kitchen, service, cashier, housekeeping, and delivery operations.
- Monitor food quality, service standards, hygiene, and customer satisfaction.
- Ensure compliance with FSSAI regulations and safety standards.
- Manage staff scheduling, manpower planning, and shift operations.
- Control food cost, wastage, inventory, and operational expenses.
- Coordinate with procurement teams to ensure timely stock availability.
- Analyze sales performance and implement strategies to improve revenue and profitability.
- Handle customer complaints and ensure quick resolution.
- Train and mentor restaurant staff to maintain service excellence.
- Work closely with HR for recruitment, onboarding, and performance management.
Requirements:
- Bachelor's degree in Hotel Management, Hospitality, Business Administration, or a related field.
- Strong knowledge of restaurant operations and SOP implementation.
- Experience in team management and vendor coordination.
- Excellent leadership and communication skills.
- Ability to work under pressure in a fast-paced environment.
Preferred Skills:
- Experience with restaurant POS systems and inventory management software.
- Strong analytical and problem-solving skills.
- Knowledge of budgeting, food costing, and P&L management.
Salary:
₹40,000 – ₹80,000 per month (based on experience and company size).
Working Days:
6 days a week with rotational weekly offs.
Pay: ₹21,058.30 - ₹58,403.25 per month
Benefits:
- Cell phone reimbursement
- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
