1. Staff & Team Leadership
- Scheduling: Creating shift schedules that provide adequate coverage during peak hours while controlling labor costs.
- Performance Management: Conducting performance evaluations, resolving employee conflicts, and promoting a positive work culture. 2. Operations & Customer Service
- Quality Assurance: Monitoring food quality, plating accuracy, and service delivery standards.
- Guest Relations: Greeting customers, gathering feedback, and stepping in to resolve complex complaints professionally.
- Daily Flow: Leading pre-service briefings, overseeing table turnover, and managing the reservation system.
3. Financial Management
- Budgeting & Cost Control: Tracking daily/weekly sales, managing food and beverage costs, and minimizing waste.
- Reporting: Preparing financial reports and evaluating the success of the restaurant through profit and expense analyses.
4. Inventory & Procurement
- Stock Levels: Monitoring ingredient, supply, and beverage levels to prevent shortages.
- Vendor Relations: Placing orders, vetting suppliers, and negotiating prices without compromising on quality.
5. Compliance, Health & Safety
- Regulations: Ensuring strict adherence to local food safety, sanitation, and workplace safety regulations.
- Maintenance: Overseeing the preventative maintenance of kitchen equipment, machinery, and the overall facility
Pay: ₹25,000.00 - ₹30,000.00 per month
Work Location: In person
