Job Description

A Restaurant Manager oversees daily operations, ensuring smooth service, profitability, and customer satisfaction by managing staff (hiring, training, scheduling), controlling costs (inventory, budgets), upholding health/safety standards, handling complaints, and implementing marketing for a positive dining experience. Key duties involve balancing front-of-house (servers, ambiance) and back-of-house (kitchen, supplies) coordination while focusing on staff performance and brand loyalty. Key Responsibilities:

Operations:

Supervise daily shifts, manage front and back of house, ensure efficient service, and maintain restaurant ambiance.

Staff Management:

Recruit, hire, train, schedule, evaluate, and motivate employees, resolving conflicts as needed.

Customer Service:

Ensure excellent guest experiences, build rapport, and resolve complaints professionally.

Financial Management:

Control operational costs, manage budgets, handle payroll, monitor sales, and maximize profits.

Inventory & Supplies:

Monitor stock, order food/beverages/supplies, and manage supplier relationships.

Health & Safety:

Enforce strict adherence to health, sanitation, and safety regulations.

Marketing & Growth:

Develop promotions, implement marketing strategies, and improve sales/revenue.
Essential Skills:

Leadership & Communication Problem-Solving & Calm Under Pressure Customer Service & Interpersonal Skills Planning & Organization Financial Acumen
Job Types: Full-time, Permanent

Pay: ₹60,000.00 - ₹70,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person