Job Summary
The Restaurant Manager will oversee daily operations, ensuring a seamless guest experience across diverse culinary offerings. You will be responsible for maintaining high service standards, managing a diverse kitchen and floor team, and optimizing profitability while ensuring the authenticity of various cuisines is upheld.
Key Responsibilities
1. Operational Excellence
- Menu Literacy: Ensure staff are well-versed in complex menus featuring various ingredients, cooking techniques, and dietary profiles.
- Inventory Management: Manage a complex supply chain involving specialized vendors (e.g., sourcing specific spices for Asian dishes and premium cheeses for Mediterranean ones).
- Quality Control: Maintain rigorous standards for food presentation and taste consistency across all cuisines.
2. Team Leadership
- Diverse Team Management: Lead a multicultural team of chefs and servers, fostering a collaborative environment.
- Training: Implement training programs that cover everything from fine-dining etiquette to specific cultural serving traditions.
- Scheduling: Manage shifts to ensure adequate coverage for peak hours across different meal periods ( Lunch, Dinner).
3. Financial Management
- P&L Accountability: Monitor labor costs, food waste, and overhead to meet monthly budget targets.
- Sales Strategy: Develop promotional events to drive traffic during slow periods.
- Reporting: Prepare daily and weekly reports on revenue, guest feedback, and operational hitches.
4. Guest Experience
- Conflict Resolution: Handle guest complaints with grace and speed, ensuring a high rate of return customers.
- Atmosphere Control: Manage lighting, music, and "vibe" to ensure it complements the wide-ranging menu.
Required Skills & QualificationsFeatureRequirementEducationDegree in Hospitality Management or equivalent experience.Experience3–5 years in a high-volume, multi-cuisine, or hotel dining environment.Technical SkillsProficiency in POS systems (e.g., PETPOOJA) and OpenTable/Resy.ComplianceDeep knowledge of food safety regulations . Soft SkillsHigh emotional intelligence, multitasking, and "grace under pressure."What Success Looks Like
- Consistency: A guest ordering the Pad Thai feels the same level of quality as the guest ordering the Rib eye.
- Efficiency: Maintaining low ticket times despite the complexity of different cooking stations.
- Retention: Keeping both your staff and your regulars happy and engaged.
Job Type: Full-time
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
