Roles & Responsibilities
1. Oversee daily restaurant operations and ensure smooth functioning.
2. Manage staff attendance, discipline, grooming, and shift scheduling.
3. Ensure excellent customer service and handle guest complaints professionally.
4. Monitor food quality, hygiene, cleanliness, and compliance with company standards.
5. Coordinate with kitchen, service, and billing teams for efficient operations.
6. Supervise inventory, stock management, and reduce wastage.
7. Ensure sales targets, customer satisfaction, and operational efficiency are maintained.
8. Submit daily operational reports to management.
Requirements:
1. Experience in restaurant/hospitality management.
2. Good leadership and team management skills.
3. Ability to handle operations and customer concerns efficiently.
4. Basic knowledge of billing, inventory, and staff management.
Pay: ₹45,000.00 - ₹55,000.00 per month
Work Location: In person
