Key Responsibilities
Operations Management
- Oversee day-to-day restaurant operations, including opening and closing procedures.
- Ensure smooth coordination between Front of House (FOH) and Back of House (BOH) teams.
- Maintain restaurant cleanliness, ambiance, and operational efficiency.
- Monitor service standards and ensure a seamless dining experience.
Guest Experience
- Deliver exceptional customer service and hospitality.
- Handle guest complaints and feedback professionally.
- Build strong guest relationships and encourage repeat business.
- Ensure adherence to Pan Asian dining standards and service etiquette.
Team Leadership
- Recruit, train, mentor, and supervise restaurant staff.
- Conduct daily briefings and performance reviews.
- Prepare duty rosters and manage manpower requirements.
- Foster a positive and productive work environment.
Financial Management
- Achieve revenue and profitability targets.
- Monitor food cost, beverage cost, labor cost, and wastage.
- Analyze daily sales reports and implement strategies to increase revenue.
- Manage restaurant budgets and operational expenses.
Inventory & Vendor Management
- Manage inventory levels and stock control.
- Coordinate with suppliers and vendors for timely procurement.
- Conduct periodic stock audits and minimize losses.
- Ensure proper storage and handling of food products.
Food Safety & Compliance
- Ensure compliance with FSSAI, hygiene, sanitation, and safety standards.
- Maintain all operational licenses and statutory requirements.
- Conduct regular audits and corrective actions where necessary.
Marketing & Business Development
- Support marketing campaigns, promotions, and special events.
- Collaborate with the marketing team to increase footfall and sales.
- Monitor market trends and competitor activities.
Preferred Experience
- Experience managing premium dining, fine dining, or Pan Asian restaurant concepts.
Pay: ₹45,000.00 - ₹500,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
