Key Responsibilities
- Oversee daily operations and report to management
- Conduct regular briefings and performance check-ins for the kitchen and service staff
- Schedule and ensure seamless service flow during peak and non-peak hours
- Maintain quality and standards for hygiene, presentation, and customer satisfaction
- Manage inventory, vendor communication, delivery schedules
- Handle guest feedback and complaints with professionalism, and resolve immediately
- Oversee onboarding of new staff
- Collaborate on marketing efforts
- Food waste mitigation and management
- Monitor and report daily revenue and other updates to management
- Ensure compliance with health, safety, and food handling regulations
Competencies
- Professional conduct
- Leadership and team management
- Guest experience focus
- Cost and inventory discipline
- Clear communication
- Background in family dining
- Able to handle POS system, basic financial reporting, and inventory management
- Conflict resultion skills (with guests and staff)
Pay: ₹20,000.00 - ₹30,000.00 per month
Work Location: In person
