A restaurant manager oversees daily business operations, coordinates front- and back-of-house activities, manages staff and shift scheduling, controls food and labor costs, and ensures exceptional customer service and strict health and safety compliance.
Key Responsibilities
- Staff Management: Hire, train, schedule, and evaluate team members while fostering a productive work environment.
- Customer Relations: Greet guests, monitor satisfaction, and quickly resolve any complaints.
- Operations & Inventory: Oversee inventory levels, place supplier orders, and maintain equipment functionality.
- Financial Control: Track daily sales, manage labor and food budgets, and minimize waste.
- Compliance: Enforce local health, sanitation, food safety, and alcohol licensing regulations.
Required Skills & Qualifications
- Leadership: Strong communication, team motivation, and conflict-resolution abilities.
- Experience: 3 to 5 years working in the food and beverage or hospitality industry.
- Technical Literacy: Proficiency with POS systems, reservation platforms, and inventory software.
- Certifications: Valid food handler card or local sanitation certifications.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
Work Location: In person
