Job Description

Age: 40 - 45!

Key Responsibilities

Operations Management:

Supervise all aspects of the restaurant, including food service, kitchen operations, and front-of-house activities.

Staff Management:

Recruit, train, schedule, and motivate staff to ensure high service standards and a positive work environment.

Financial Management:

Create and manage budgets, monitor inventory, control costs, and analyze sales reports to achieve profitability.

Customer Satisfaction:

Ensure exceptional customer service, handle complaints effectively, and build relationships with patrons.

Quality and Compliance:

Uphold strict quality standards for food and service and ensure compliance with all health, safety, and sanitation regulations.

Strategic Planning:

Develop and implement strategies to increase revenue, improve efficiency, and enhance the overall dining experience.

Inventory and Procurement:

Monitor inventory levels, place orders for supplies as needed, and manage vendor relationships effectively.
Essential Skills

Leadership:

Ability to motivate and guide a team to achieve goals.

Financial Acumen:

Proficiency in budgeting, cost control, and financial reporting.

Communication Skills:

Effective communication with staff, customers, and other stakeholders.

Strategic Thinking:

Capability to develop and implement plans for business growth.

Problem-Solving:

Skill in resolving customer issues and operational challenges.

Industry Knowledge:

Staying updated on industry trends to maintain a competitive edge.
Education & Experience

Bachelor's Degree:

Often preferred in hospitality management, business administration, or a related field.

Previous Experience:

Several years of experience in food service and restaurant management are essential, with some roles requiring 5-10 years in a management position.

Industry Certifications:

Certifications in food handling or those from organizations like the National Restaurant Association can enhance qualifications.
Skills & Competencies

Leadership & Team Management:

Proven ability to lead, motivate, and manage staff effectively.

Communication & Interpersonal Skills:

Excellent abilities to communicate with staff, customers, and management.

Financial Acumen:

Experience with budgeting, payroll, inventory management, cost control, and achieving financial goals.

Customer Service:

A strong focus on delivering excellent customer service and ensuring customer satisfaction.

Problem-Solving:

Ability to handle stressful situations, resolve conflicts, and make quick, effective decisions.

Organizational & Time Management Skills:

Strong skills for managing operations, setting priorities, and delegating tasks.

Technology Proficiency:

Competency with point-of-sale (POS) systems and other restaurant management software.

Operational Knowledge:

Strong understanding of front-of-house and back-of-house operations, including food safety, health codes, and sanitation.
Job Type: Full-time

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

Food provided
Work Location: In person