Job Description

Coordinate daily Front of the House and Back of the House Cafe operations

Deliver superior service and maximize customer satisfaction

Respond efficiently and accurately to customer complaints

Regularly review product quality and research new vendors

Organize and supervise shifts

Appraise staff performance and provide feedback to improve productivity

Estimate future needs for goods, kitchen utensils and cleaning products

Ensure compliance with sanitation and safety regulations

Manage restaurant's good image and suggest ways to improve it

Control operational costs and identify measures to cut waste

Create detailed reports on weekly, monthly and annual revenues and expenses

Promote the brand in the local community through word-of-mouth and restaurant events

Recommend ways to reach a broader audience (e.g. discounts and social media ads)

Train new and current employees on proper customer service practices

Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

Proven work experience as a Cafe Manager, Shift Manager or similar role

Proven customer service experience as a manager or Shift Manager

Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers.

Familiarity with restaurant management

Strong leadership, motivational and people skills

Acute financial management skills

Hotel Management or Degree

Hospitality management or culinary schooling is a plus

Key Responsibilities:

Staff Management:

Hiring, training, scheduling, and supervising cafe staff, addressing performance issues, and providing feedback.

Customer Service:

Ensuring excellent customer service, handling complaints, and resolving issues to maintain high levels of customer satisfaction.

Inventory Management:

Monitoring stock levels, placing orders for supplies, and managing inventory to minimize waste and ensure smooth operations.

Financial Management:

Managing budgets, tracking expenses and revenues, and making informed decisions to improve profitability.

Operational Management:

Ensuring smooth daily operations, maintaining cleanliness & hygiene standards and adhering to health and safety regulations.

Menu Management:

Developing and updating menus, coordinating food and beverage preparation, and ensuring quality standards.

Marketing and Promotion:

Developing and implementing strategies to attract customers and increase sales.

Essential Skills

:

Strong Leadership and Management:

Ability to lead, motivate and manage a team effectively.

Excellent Communication and Interpersonal Skills:

Ability to communicate effectively with staff and customers, resolve conflicts and build relationships.

Customer Service Skills:

Ability to provide excellent customer service, handle complaints and resolve issues.

Organizational Skills:

Ability to manage multiple tasks, prioritize responsibilities and maintain a clean and organized work environment.

Problem-Solving Skills:

Ability to identify and resolve issues, both operational and customer-related.

Financial Acumen:

Ability to manage budgets, track expenses and make informed decisions to improve profitability.

Food Safety Knowledge:

Understanding of food safety regulations and best practices.

Qualification

:

Hotel Management / Any Degree / Diploma in Hotel Management

Job Types: Full-time, Permanent, Fresher

Pay: ₹22,000.00 - ₹35,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person