Key Responsibilities
- Operational Excellence: Oversee front-of-house and back-of-house flow to ensure seamless service during peak hours.
- Team Leadership: Recruit, train, and mentor staff; manage scheduling and conduct performance reviews to maintain a high standard of service.
- Guest Relations: Proactively engage with guests to ensure satisfaction and handle any complaints or feedback with grace and speed.
- Financial Oversight: Manage labor costs, food waste, and daily cash flow; analyze P&L statements to meet or exceed monthly budget targets.
- Compliance & Safety: Ensure the restaurant meets all health, safety, and sanitation regulations, as well as licensing requirements.
- Inventory & Vendor Management: Order supplies, manage vendor relationships, and conduct regular audits of food and beverage stock.
Required Qualifications
- Experience: 3+ years of management experience in a high-volume restaurant or hospitality environment.
- Leadership: Proven ability to lead and motivate a diverse team under pressure.
- Business Acumen: Strong understanding of restaurant math (food cost, labor percentages, and inventory turnover).
- Tech Savvy: Proficiency with Point of Sale (POS) systems, reservation software (e.g., OpenTable), and basic office tools.
- Communication: Excellent interpersonal skills for both guest interaction and staff management.
Preferred Skills
- Degree in Hospitality Management or a related field.
- Valid Food Handler and Alcohol Service certifications (e.g., ServSafe).
- Experience with marketing, social media management, or local event planning.
Performance Indicators
- Guest satisfaction scores and online reviews.
- Staff retention rates and morale.
- Achievement of revenue goals and cost-control targets.
Job Type: Full-time
Pay: ₹30,000.00 - ₹42,000.00 per month
Benefits:
Work Location: In person
