Job Description

Key Responsibilities:Restaurant Operations:

Supervise daily restaurant floor operations, ensuring smooth guest service and high standards of hospitality. Monitor staff performance, grooming, and conduct regular briefings. Ensure standard operating procedures (SOPs) are followed consistently across all outlets. Coordinate with the kitchen, housekeeping, and other departments for seamless service. Handle guest feedback, complaints, and special requests professionally.

Banquet Operations:

Assist in planning and execution of banquet events, ensuring timely setup and high-quality service. Liaise with kitchen and banquet teams for menu coordination, service timing, and logistics. Ensure all banquet staff are trained, scheduled, and briefed before events.

Administrative & Reporting:

Monitor inventory and consumption of F&B supplies and coordinate with purchase/store teams. Assist in daily sales reporting, billing accuracy, and POS operations. Ensure adherence to hygiene, safety, and FSSAI compliance standards. Maintain documentation related to operations, staffing, and event coordination.

Team Support & Development:

Support training and onboarding of service staff. Motivate the team to meet sales targets and deliver consistent service quality. Promote upselling and suggestive selling techniques in both restaurant and banquet settings.

Requirements:

Degree/Diploma in Hotel Management or F&B Services. 1-3 years of experience in F&B operations, preferably in a chain restaurant or banquet setup. Strong knowledge of service standards, F&B trends, and customer handling. Excellent communication, interpersonal, and leadership skills. Proficiency in POS systems and MS Office. Willingness to work flexible shifts, weekends, and event-based schedules.
Job Types: Full-time, Permanent

Pay: ?22,000.00 - ?25,000.00 per month

Benefits:

Provident Fund
Schedule:

Rotational shift Weekend availability
Experience:

Restaurant: 2 years (Preferred)
Work Location: In person