Daily Operations
- Supervise areas: Oversee both the front-of-house (dining room) and back-of-house (kitchen).
- Manage flow: Check reservations, greet guests, and fix any problems during service.
- Handle issues: Resolve customer complaints quickly and politely.
Staff Management
- Hire and train: Interview, onboard, and train new team members.
- Create schedules: Make shift rosters that cover busy times while keeping labor costs low.
- Lead the team: Motivate workers, monitor performance, and solve conflicts.
Inventory and Financials
- Control stock: Track inventory levels, order food and supplies, and talk with vendors.
- Manage budgets: Track sales, monitor daily expenses, and find ways to cut waste.
- Admin tasks: Handle payroll data and complete financial reports.
Safety and Compliance
- Health rules: Make sure the kitchen and dining areas follow food safety and hygiene laws.
- Facility upkeep: Keep the building clean and ensure equipment works safely.
Pay: ₹50,000.00 - ₹70,000.00 per month
Work Location: In person
