Job Description

Staff supervision

: Lead and motivate the service team, conduct training and orientation for new staff, and ensure team members are performing their duties effectively.

Guest relations

: Ensure guest satisfaction by attending to their needs, handling complaints, managing reservations, and ensuring a positive dining experience.

Operational management

: Oversee daily operations, including staff scheduling, table settings, and inventory control. This includes ensuring equipment and furniture are in good condition and that stations are properly prepared for service.

Service coordination

: Act as a liaison between the service staff and the kitchen to ensure timely and accurate order delivery and to communicate any special requests, allergies, or dietary needs.

Quality control

: Maintain the cleanliness and organization of the dining area and service equipment. They also ensure that hotel or restaurant standards and standard operating procedures (SOPs) are consistently followed.

Financial responsibilities

: May assist in sales through upselling, and is often responsible for processing payments and reconciling the day's transactions at the point-of-sale (POS) terminal.
Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Language:

English (Preferred)
Work Location: In person