Key Responsibilities
- Operational Leadership: Take complete ownership of the daily operations of the establishment, bridging communication between the kitchen, bar, and wait staff.
- Financial Management: Analyze sales metrics, control labor and food costs, and manage the restaurant’s profit and loss (P&L) to drive revenue.
- Team Development: Recruit, onboard, schedule, and mentor staff. Implement training modules for junior employees to reduce turnover and build a strong service culture.
- Guest Relations: Act as the highest escalation point for complex guest concerns and model effective conflict resolution.
- Quality & Compliance: Audit inventory levels, maintain vendor relationships, and rigorously enforce food safety, HACCP, and licensing regulations.
- Strategic Planning: Collaborate with upper management and culinary teams to design marketing promotions, plan menus, and adapt to changing industry trends.
Expected/ Skills & Qualifications
- Experience: Typically requires 3-5+ years of progressive, hands-on hospitality experience, with proven success in a leadership role.
- Financial Acumen: Understanding of profit and loss (P&L) statements, forecasting, and budget optimization.
- Leadership: Strong mentorship, delegation, and conflict resolution skills.
- Tech Literacy: Proficiency with Point-of-Sale (POS) systems, inventory software, and restaurant reservation platforms.
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Experience:
- Restaurant management: 3 years (Preferred)
Work Location: In person
