Job Description

Operations and staff management:

Supervise daily operations, manage staff schedules, and conduct training.

Service and quality control:

Ensure high standards of service, food quality, and hygiene.

Financial management:

Monitor inventory, control costs, manage budgets, and analyze financial data to improve profitability.

Menu and sales:

Develop menus and promotions, and implement marketing strategies to increase sales and customer satisfaction.

Customer relations:

Handle customer inquiries and complaints, and use feedback to improve service.

Compliance:

Ensure compliance with health, safety, and hygiene regulations.

Vendor and inter-departmental coordination:

Work with vendors and collaborate with other departments, such as sales and marketing, to achieve departmental goals.
Key skills and qualifications

Experience:

Proven experience in food and beverage operations, preferably in a hospitality setting.

Leadership and communication:

Strong leadership, communication, and conflict resolution skills.

Service-oriented:

A commitment to delivering a high level of customer service and satisfaction.

Operational knowledge:

Familiarity with point-of-sale systems, inventory management software, and financial analysis.

Flexibility and problem-solving:

Ability to work under pressure, manage multiple tasks, and respond to changing situations.
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹32,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person