Key Responsibilities
- Operations: Supervise daily service across restaurants, bars, and banquet facilities to ensure smooth workflows.
- Staff Management: Train, mentor, and schedule team members, and handle performance reviews.
- Customer Service: Greet guests, monitor satisfaction, and resolve complaints quickly and politely.
- Inventory Control: Monitor stock levels, order supplies, and reduce waste to control costs.
- Safety Compliance: Enforce local health, hygiene, and food safety rules. [1, 2, 3]
Required Skills
- Leadership: Ability to lead a fast-paced team and delegate tasks effectively.
- Communication: Clear speaking and listening skills for guest and team interactions.
- Problem-Solving: Quick thinking to handle customer complaints or supply shortages.
- Financial Awareness: Basic knowledge of cost control, budgeting, and upselling. [1, 2, 3]
Pay: From ₹35,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
Work Location: In person
