A. Operations Management
- Oversee daily restaurant operations to ensure efficiency and compliance with company standards.
- Monitor cleanliness, hygiene, and ambiance of the restaurant.
- Ensure food quality, presentation, and service standards are consistently maintained.
- Coordinate with kitchen and service teams for smooth order flow.
B. Sales & Revenue Management
- Achieve monthly and yearly sales and profitability targets.
- Monitor daily sales reports, average per cover (APC), and cost control.
- Implement upselling and promotional strategies to increase revenue.
- Manage inventory, wastage, and cost of goods sold (COGS).
C. Guest Experience
- Ensure 100% guest satisfaction by addressing feedback and resolving complaints promptly.
- Maintain high standards of guest service and hospitality.
- Monitor online reviews and implement corrective actions where needed.
D. Staff Management
- Supervise, train, and motivate restaurant staff to maintain discipline and performance.
- Ensure adequate staffing as per business requirements.
- Conduct regular briefings, grooming checks, and performance evaluations.
E. Compliance & Reporting
- Ensure adherence to all statutory, safety, and hygiene regulations.
- Maintain all required records (attendance, stock, sales, etc.).
- Prepare and share daily/weekly MIS reports with management.
F. Cost & Resource Control
- Control operational costs without compromising on quality or service.
- Monitor breakage, pilferage, and wastage.
- Optimize manpower and resource utilization.
G. Coordination & Communication
- Coordinate with HR, Finance, and Purchase departments for smooth functioning.
- Participate in management meetings and contribute to business planning.
Job Type: Full-time
Pay: ₹25,000.00 - ₹35,000.00 per month
Work Location: In person
