RESTAURANT MANAGER s: 1. *Staff Management:* Hiring, training, and supervising staff, including chefs, waitstaff, and bartenders. This involves scheduling, managing workloads, and resolving conflicts. 2. *Customer Service:* Ensuring customers have a positive dining experience by maintaining high-quality service and addressing any issues or complaints effectively. 3. *Financial Management:* Overseeing budgeting, forecasting, and accounting. This includes managing expenses, optimizing profits, and ensuring the restaurant meets its financial objectives. 4. *Inventory Control:* Managing inventory of food, beverages, and supplies, ensuring stock levels are maintained, and ordering supplies as needed. 5. *Compliance and Safety:* Ensuring the restaurant complies with health and safety regulations, including food hygiene standards, and maintaining a safe environment for both staff and customers. 6. *Menu Development:* Collaborating with the chef to develop and update the menu, considering customer preferences and seasonal availability of ingredients. 7. *Marketing and Promotion:* Implementing marketing strategies to attract customers, which may include managing social media accounts, advertising, and organizing special events or promotions. 8. *Quality Control:* Monitoring food preparation methods, portion sizes, and the overall presentation of food to ensure high standards. 9. *Facility Management:* Overseeing the maintenance and upkeep of the restaurant, ensuring that the dining and kitchen areas are clean, functional, and appealing. 10. *Customer Relations:* Building relationships with regular customers and local community to enhance the restaurant\'s reputation and client base. Job Type: Full-time Salary: \xe2\x82\xb930,000.00 per month Benefits:
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